Technology and Livelihood Education

Performance Task

Section: _________________ Dish:

GROUP: _________
Members: ____________________________

Scoring Rubric—Kitchen Lab Performance Evaluation

1 2 3 4 5
(Needs (Poor) (Average) (Good) (Exceptional)
Improvement)
Skill Level- use Unacceptable skill Needs practice Properly Proficient at skill Exemplary
of proper level; does not and demonstrates without demonstration of
equipment and meet minimum coaching to skill with some supervision skill,
measuring requirements for meet prompting level is beyond
techniques technique at this average skill expectations at
(x 1 pt) time level this
time, can assist
others
Professional Does not antagonizes . Works well with Very professional,
behavior and cooperate with others, is Corrects behavior others, can work takes on
teamwork team, unable to disruptive, after prompting, with little leadership roles
(x 2 pts) work with needs constant supervision, no
teammates reminders unauthorized
breaks
Time Large amount of Did not Completed meal Completed Exceptionally
management wasted time complete preparation, but activity organized;
(x 1 pt) and/or in time allotted not clean up and all clean-up completed
inactivity; activity due to activity tasks activity ahead of
not inefficient use on time time-with time to
completed of time spare

Kitchen No cleaning of Poor cleaning Adequate Clean equipment, Exceptionally

sanitation- equipment, of equipment, cleaning of ; items are clean equipment &
dishes and tool utensils. items equipment,; some properly stored. Utensils, neatly
box Left area must be disorganization in Clean and organized.
Clean-Up Duties- and/or surfaces rewashed storage. sanitized area & Exceptionally
stoves, sinks, dirty before further Adequate surfaces no items clean , no
counters, use. cleaning, some left on counter or prompting required
sweeping Poor cleaning , areas neglected sink
( x 1 pt) need to be
redone
Final product Poor No creativity, Average Good Excellent
Creativity, eye presentation lacks eye presentation. presentation, and presentation and
appeal, ,sloppy appeal Improper plating eye appeal, no garnish. creative
presentation technique adjustment & original use of
(x 3 pts) needed ingredients.

Product- taste Inedible product Some items Needs Good-No Perfect taste &
texture, use of uncooked, no adjustment in adjustments texture, Secret
secret seasoning, did seasoning needed ingredient well
ingredient. not use secret incorporated
( x 3 pts)

Comments/ Suggestions:
__________________________________________________________________________________

Final Score: ___________/ 30 points

T. Charlene Jane Concepcion