SAMPLE LEARNING PERFORMANCE
TASK
SUBJECT: TLE
GRADE LEVEL: 10
QUARTER: 1ST
SUBJECT TEACHER: MIA IRISH A. DUCUSIN
CONTENT STANDARD: The learners demonstrate an understanding of core concepts and principles
in cookery.
PERFORMANCE STANDARD: The learners apply core competencies in cookery as prescribed in the TESDA
Training Regulation.
PERFORMANCE TASK TITLE: "Restaurant Makeover" Scenario
Your goal is to demonstrate an understanding of food plating and presentation
GOAL principles by transforming a simple dish into a visually elevated culinary creation.
You are a creative culinary designer tasked with giving a classic, everyday dish
ROLE a five-star makeover.
Your audience is your group and your classmates, who will evaluate your ability to
AUDIENCE apply presentation principles and the creativity of your final design.
You are presented with a simple, everyday starch and protein dish. In your
SITUATION group, you must brainstorm and plan how to "elevate" its presentation to a
restaurant-quality standard.
PRODUCT You will produce and present:
• A written plan detailing your proposed changes to the dish's
presentation.
• A descriptive list of all garnishes, sauces, and plating choices.
• A simple sketch or diagram of your final plated dish.
Standards & Criteria for Success
STANDARDS
Your work will be judged based on the following criteria:
• Creativity: The ideas are innovative and go beyond basic
improvements.
• Relevance: The proposed changes are appropriate for the dish and
directly address the principles of food plating.
• Clarity: The plan and sketch are well-organized, easy to understand,
and clearly communicate your vision.
SAMPLE LEARNING PERFORMANCE
TASK
Instructions:
1. Research: In your groups, carefully examine the provided image of the dish. Discuss the
basic principles of food plating and how they can be applied (e.g., color, texture, height,
and arrangement).
2. Design: Brainstorm and plan your "makeover." Identify the specific changes you will
make, including the type of plate, sauces, and garnishes you will use.
3. Present: Create a clear, written plan and a sketch of your new dish presentation. Be
sure to label all components.
4. Submit: Submit your group's completed plan, including the sketch and a final product
description.
Performance Task Rubric
Excellent (4) – Needs Improvement
Criteria Good (3) – Proficient Fair (2) – Developing
Outstanding (1) – Beginning
The plan correctly
The plan seamlessly The plan attempts to apply The plan shows
Application applies several
applies multiple plating a few principles, but with little to no
of Principles plating principles
principles with a clear some logical gaps. understanding of
with a good
purpose and a strong food plating
rationale.
rationale. principles.
The plan and sketch are The plan needs more
The plan is mostly The plan is confusing
Clarity exceptionally clear, organization and is
clear and well- and difficult to
concise, and easy to follow. somewhat unclear.
organized. understand.
The makeover is The makeover is well- The makeover is simple The makeover is poor,
Creativity highly original, designed and shows a and lacks creative appeal unfinished, or a direct
innovative, and thoughtful approach to or originality. copy of a basic idea.
demonstrates presentation.
exceptional
creative vision.
Prepared by: Checked by: Approved by:
MIA IRISH A. DUCUSIN, LPT JOMARI R. MERCADO, LPT EUREKA KRIS T. NAZARITA, MAED
Subject Teacher Academic Coordinator IHS Principal