SELF -CHECK NO.

9
Trends in the Food Industry
Categorize the different trends below by writing RTT for Restaurant Technology Trend,
DT for delivery trend, ST for service trend, and RET for restaurant equipment trend on the space
provided before the number.

____ RTT______1. Digital menu board

_____DT___2. Eco-Friendly Takeout Containers
___ ST______3. All-day Breakfast
_____RTT____4. Data Mining
_____RET____5. Robotics
_____DT_____6. Ultra-Lite Delivery
_____RTT____7. Tap-To-Pay Devices
_____ST_____8. Diverse Kids Menus
_____RET____9. Green Growing Cabinets
_____RTT_____10. Voice-Operated Ordering Kiosks
_____RET_____11. Ventless Hood System
_____ST_____12. Plant-Based Options
_____DT_____13. In-House Delivery
_____DT____14. Delivering To Public Places
___ _ST______15. Healthy Grab-and-Go Stores
 TASK SHEET NO. 9
Trends in the Food Industry
Performance Outcome:
After presenting to you the different trends in the food industry create a promotional
flyer endorsing sustainable global food industry. You are given 3 days to work on this.
Supplies and Materials:
Oslo Paper
Coloring materials
Art materials
Procedure:
1. To come up with substantial ideas about sustainability, make sure to read issues or
articles on how food industries face the challenges in achieving sustainability – this is
one of the world’s greatest missions.
2. Using the space provided on your module and your art materials, make a catchy
promotional flyer containing any of the trends that we discussed in your Information
Sheet No.9 focusing on the theme “Sustainable World”.
3. If you prefer to use an Oslo paper, kindly make sure to provide the different
information using the format below.
Name:_____________________________ Date Submitted:____________________
Year / Section:_______________________ Instructor:_________________________

Sustainable World

4. Happy flyer making!

Assessment Method/s:
Your activity will be graded using the rubric below.
Criteria Points
The image of the promotional flyer portrays 15
sustainability.
The caption conforms with the theme. 15
Creative 10
Total Points 40
 SUSTAINABLE FOOD SYSTEM

GOALS

Reuse an old plastic water

bottle

Engage with Social Media

resources surrounding the
#SDGs

MUST DO!
Buy Ethically

We can also use different

trends

Food safety and security are two complementing elements

of our sustainable future. This paper will argue that in the
long run the aims of food safety and security must be
aligned to achieve sustainability, and the trade-offs between
these three goals must be managed carefully and based on
evidence. Hence, we need novel solutions for our future
food security and sustainability without compromising food
safety to achieve the United Nations sustainable
development goals (SDG) including eradication of hunger
and poverty, clean water, sustainable land use, responsible
production and consumption, mitigating climate change,
and sustainable life on land and water.
 SELF -CHECK NO. 10
Workplace and Food Safety
Sanitation and Hygiene

A. Write TRUE if the statement is true otherwise write FALSE if the statement is not true. Write
your answer on the space provided before the number.

____TRUE__1. Maintaining a clean work environment is critical in preventing foodborne illness.

___FALSE___2. Cleaning is completely the same as sanitizing.
___TRUE___3. Effective dishwashing ensures that all equipment is sanitary and ready for use
when required.
____FALSE__4. Most kitchen equipment is intended to be disassembled for cleaning.
___FALSE___5. Only the outdated kitchen equipment will undergo calibration.

B. Enumeration
1. Steps for proper hand washing.

1. Wet hands with warm water.

2. Apply liquid soap and lather for at least 20 to 30 seconds.
3. Scrub backs of hands, wrists, all fingers, and under nails.
4. Rinse under running water, pointing down toward the drain.
5. Dry with a paper towel.
6. Turn off taps and open bathroom door using the paper towel.

2. Personal hygiene that is necessary in the food service premise.

 Showering and bathing regularly

 Keeping hair clean hair and covered or tied back
 Keeping clean clothing and footwear that is used only at work
 Hand washing regularly
 Using clean utensils for tasting food
 Using separate cloths for cleaning and wiping plates
 Hand washing
 Proper and regular hand washing is a critical part of any food safety system. You must
always wash your hands after:
 Sneezing, coughing, or touching your mouth or nose
 Using the bathroom
  Smoking or using toothpicks
 Handling raw foods
 Cleaning and wiping tables, food preparation surfaces, or equipment
 Handling soiled objects, garbage, or money

TASK SHEET NO. 10

Workplace and Food Safety
Sanitation and Hygiene
Performance Outcome:
Given the different safety signage’s above, choose at least 4 of these signages and draw
them in the space provided below. You may use short bond paper if the space provided is not
enough.

Supplies and Materials:

Pencil
Coloring materials

Procedure:
1. Choose 4 safety signages from Information Sheet # 10.
2. Draw these signages in the space provided below.
3. Make sure that the signages are clearly and neatly illustrated.
4. If you think that the space provided below is not enough, you may use short bond
paper.
5. Make sure to provide a simple description below each safety signage.

Assessment Method/s:
Each of the safety signage will be graded using this rubric.
Criteria Points
Clear and neat illustration 5
Clear description 10
Total Points 15

Safety Signages

Hazard – Danger Asbestos hazard sign. Chemical &
substance hazard signage used to clearly mark
dangerous areas in and around your building.
Available in aluminium, rigid plastic and self
adhesive vinyl (polycarbonate on request) to suit
your needs. Available in a variety of sizes. All of
our hazard safety signs are fully compliant with
ISO 7010.
Fire exit signs. Usually square or oblong, fire exit
signs are green and white. Green is often used to
symbolise emergency escape and no danger, and
these signs show occupants the most efficient way
out of a building in the event of an emergency.
This Hard Hat Required Beyond This Sign has
official ANSI headers for safety protocol and
compliance. A Hard Hat Required Beyond This
Sign is a helpful resource to aid in the
protection of the health and safety of staff, and
is not an alternative for required protective
measures for eliminating or reducing hazards.
_A no smoking sign in a place is a notice to say
that smoking is forbidden in that place.
Smoking is allowed in areas that do not display
a no smoking sign. ... No smoking signs must be
displayed prominently in restaurants and
hotels.
 TASK SHEET PERFORMANCE CRITERIA CHECKLIST NO. 10
Workplace and Food Safety
Sanitation and Hygiene
CRITERIA
YES NO
Did you…
1. make a clear illustration of the four safety signages that you
have chosen?
2. ensure that the four safety signages that you have chosen
were neatly illustrated?
3. describe each of the safety signage clearly?
 JOB SHEET NO. 10
Workplace and Food Safety
Sanitation and Hygiene
Performance Outcome:
Your kitchen should be one of the safest parts of your house. Visit your kitchen and look
around. Take a picture or draw the things or areas which you think are not safe then do
something to make them safe. Use the space provided below for this activity. You may use short
bond paper if the space provided is not enough.

Supplies and Materials:

Pencil
Coloring materials

Equipment:
Cellphone or camera

Procedure:
1. Go to your kitchen and look around. You may ask the other member/s of your family to
join you in this activity.
2. Identify at least four things or/and areas which you think are not safe.
3. After identifying the problems, think of something that you can do to fix them.
4. Document the activity by taking pictures before and after fixing the identified problems.
5. In the absence of cellphone or camera, you may draw the things or areas which you
think are not safe.
6. Describe each photo or illustration clearly.
7. Make your work presentable.
8. Use the space provide below. You may use short bond paper if the space provided is not
enough.

Assessment Method/s:
Each set (before and after) of photos or illustrations will be graded using this rubric.
Criteria Points
Pictures / illustrations are clear 4
Descriptions are clear 4
Neat/presentable 2
Total points 10
 Our Kitchen Before and After
Set A

Glass and
Glass jar and
other Before Washing After
blender
equipment machine

This is our kitchen and I noticed

and see that their some utensils
and equipment that are safe to
their place that’s why I must
replace it to prevent any accident
anytime.

Note: You may use extra paper for Set C and Set D.
 JOB SHEET PERFORMANCE CRITERIA CHECKLIST NO. 10
Workplace and Food Safety
Sanitation and Hygiene
CRITERIA
YES NO
Did you…
1. identify at least four things or/and areas which you think are
not safe?
2. document the activity by taking pictures before and after
fixing the identified problems?
3. describe each photo or illustration clearly?
4. make your work presentable?

]
 SELF -CHECK NO. 11
Measuring Devices, Instruments, Tools, Utensils,
and Equipment in the Food Industry
Name the different kitchen tools below by writing your answers on the space provided.

Skimmers

conical Strainers / Mandolines

Chinoise

Potato Mashers Garlic Presses

Marinade Injectors

Cooking Torches Commercial Meat

Tenderizers Funnels

Wooden, Bamboo,
and Metal Skewers

Egg and Mushroom wok

Slicers
 Loaf Pan

Pastry Blender
Pressure

TASK SHEET NO. 11

Measuring Devices, Instruments, Tools, Utensils,
and Equipment in the Food Industry

Performance Outcome:
Given the different tools, equipment, and other kitchen essentials, create a chart using
the format given below.
Supplies and Materials:
Short Oslo paper or bond paper
Art materials
Procedure:
1. Visit your kitchen once again and check what tools, equipment, and other kitchen
essentials you have.
2. Create a chart using the format below.
3. Provide at least 4 examples in every category.
4. You may use cutouts, pictures, or illustrations (or combination) to represent the tools,
Funnels
equipment and kitchen essentials that you have chosen.
5. Label each cutout, photo, or illustration.
6. Make sure to make your work creative, neat, and presentable.
7. Use 2 short Oslo or bond paper in landscape layout. 2 categories on each page to avoid
overcrowding.
Assessment Method/s:
Your activity will be graded using this rubric.
Criteria Points
Completeness 10
Labeling 5
Creativity, neatness, and 5
presentation
Total Points 20
 (Title)
(1st paper)
Kitchen Hand Tools  Ladle
 Grater
 Strainer
 Tong
 KITCHEN HAND TOOLS AVAILABLE IN OUR
KITCHEN

 Ladle
 Grater
 Strainer
 Tong

BAKEWARE
AVAILABLE IN OUR KITCHEN

 Small loaf
pan
 Measuring
spoon
 Blender
COOKWARE Chef knife
AVAILABLE IN OUR KITCHEN

 Wok
 Frying pan
 Big frying
pan
 cauldron
 APPLIANCE AND EQUIPMENT
AVAILABLE IN OUR KITCHEN

 Small loaf
pan
 Measuring
spoon
 Blender
TASK SHEET  PERFORMANCE
Chef knife
CRITERIA CHECKLIST NO. 11
Measuring Devices, Instruments, Tools,
Utensils,
and Equipment in the Food Industry

CRITERIA
YES NO
Did you…
1. provide at least 4 examples in every category?
2. use cutouts, pictures, or illustrations (or combination) to
represent the tools, equipment and kitchen essentials that
you have chosen?
3. label each cutout, photo, or illustration?
4. make your work creative, neat, and presentable?
5. use 2 short Oslo or bond paper in landscape layout?
6. put 2 categories on each page to avoid overcrowding?
 JOB SHEET NO. 11
Measuring Devices, Instruments, Tools, Utensils,
and Equipment in the Food Industry

Performance Outcome:
Who prepares your food or meal at home? If you are the one preparing your meal at
home you don’t need to worry about this next activity however if you are not the one preparing
your food, I suggest you start observing the person doing the preparation for you to be able to
accomplish this activity.

Procedure:
1. If you are the one preparing your food, all you need to do is to recall the different
steps that you used to do.
2. If you are not the one preparing your food, then observe the person who is doing the
preparation.
3. Complete the table below by writing the processes, describing the processes, and
citing applications of the said processes.

Assessment Method/s:
Your answer will be graded using the criteria below:
Criteria Points
 Correct process description 2
Correct process application 2

The following terms below are commonly used, applied, or performed in the kitchen. All you
need to do is to choose ten (10) of these words and provide the necessary information that are
being asked below. An example is provided for you.
Baking Dehydration Mixing Roasting
Blanching Evaporation Skinning Sterilization
Cleaning Frying Preservation
Process Process Description Process Application
Sorting This is a process of classifying and separating Sorting damaged, ripe, and
things according to their physical characteristics unripe tomatoes
like color, size, shape, etc..

1.Baking
baking is a method of preparing food that Suitable for producing
uses dry heat, typically in an oven, but bread, crackers, biscuits,
can also be done in hot ashes, or on hot and other flour- based or
stones. ... Heat is gradually transferred dough-based products
"from the surface of cakes, cookies, and
breads to their center.
2. Blanching
blanching, boiling water is poured over Suitable for fruits and
vegetables, fruits, or nutmeats in order vegetables
to loosen the outer skin. Parblanching or
parboiling consists in immersing the food
in cold water and then bringing it slowly
to a simmer or boil.
3. Dehydration
 Dehydration, in food processing, means
Reduces weight and
by which many types of food can be
volume and/or transforms
preserved for indefinite periods by
the form of the final food
extracting the moisture, thereby
product
inhibiting the growth of microorganisms.
Dehydration is one of the oldest methods
of food preservation and was used by
prehistoric peoples in sun-drying seeds.
4.Evaporation
Evaporation happens when a liquid Suitable for liquid-based
substance becomes a gas. When water is food products
heated, it evaporates. The molecules
move and vibrate so quickly that they
escape into the atmosphere as molecules
of water vapor. ... Heat from the sun, or
solar energy, powers the evaporation
process.

5.Frying frying, the cooking of food in hot fats or Reduces moisture

oils, usually done with a shallow oil bath content, forms a surface
in a pan over a fire or as so-called deep crust (changes texture and
fat frying, in which the food is completely structure), and inactivates
immersed in a deeper vessel of hot oil. microorganisms which
improves shelf life and
overall quality
6.Skinning Reduces weight and
Skinning is the act of skin removal. The volume and/or transforms
process is done with animals, mainly as a the form of the final food
means to prepare the muscle tissues product
beneath for consumption or for use of
the fur or tanning of the skin. ... Typically,
large animals are open skinned and
smaller animals are case skinned.

7.Preservation Advances in
packaging materials
The scientific process which is used to
preserve the food, vegetables, fish, meat,
have played an
fruits etc for a long time in a normal state important role in
so that the food value remain constant is modern food
called the preservation process. preservation.
8.Roasting Suitable for meats, nuts,
Roasting is a process of heating a sulfide vegetables, etc.
ore to a high temperature in presence of
air. ... In roasting, the ore or ore
 concentrate is treated with very hot air.
This process is generally applied to
sulfide minerals. During roasting, the
sulfide is converted to an oxide, and
sulfur is released as sulfur dioxide, a gas.

9.Cleaning Several cleaning

Cleaning is the process of removing unwanted substances,
procedures (acetone
such as dirt, infectious agents, and other impurities, from an
degreasing, alkaline
object or environment. ... Cleaning occurs in many different
contexts, and uses many different methods. Several
etching, alkane
occupations are devoted to cleaning.
etching+acid cleaning)
were used before
application
10.Mixing In industrial process engineering, mixing Type of equipment
is a unit operation that involves depends on the form of
manipulation of a heterogeneous the food components—
physical system with the intent to make it gas/liquid, liquid/liquid,
more homogeneous. ... Mixing is liquid/solid, solid/solid
performed to allow heat and/or mass
transfer to occur between one or more
streams, components or phases.

JOB SHEET PERFORMANCE CRITERIA CHECKLIST NO. 11

Measuring Devices, Instruments, Tools, Utensils,
and Equipment in the Food Industry

CRITERIA
YES NO
Did you…
1. choose 10 processes from the list above?
2. provide a clear process description?
3. give a clear process application?
 SELF -CHECK NO. 12
Introduction to Food Processing
Match Column A to Column B. Write the letter of your answer on the space provided before the
number.
Column A Column B
B 1. The food is packaged and stored in an air-tight A. Blanching
can. B. Canning
D 2. It is notably used in the production of alcoholic C. Emulsification
beverages such as wine, beer, and cider, and in the D. Fermentation
preservation of foods such as sauerkraut, dry sausages, E. Food manufacturing
and yoghurt, but also for raising dough in bread F. Food processing
production. G. Freezing
G 3. Food temperatures are reduced to below 0°C H. Primary food processing
to decrease the activity of harmful bacteria. I. Secondary food processing
J 4. A process of heat and chemical treatment of J. Smoking
food to help preserve it by exposing it to smoke K. Tertiary food processing
from burning material such as wood.
H 5. It is the process of turning raw agricultural
products into foods that can be consumed.
K 6. It is the large-scale manufacturing of ready-to-
eat foods, like frozen pizzas and packaged snacks.
I 7. It is the process of using ingredients produced
through primary food processing to create ready-
to-eat foods.
C 8. It is the process of completely blending two or
more liquids.
E 9. This refers to the large-scale industry of
 commercial food production.
A 10. This refers to the processes used to change raw
materials into food products that can be eaten
immediately or after minor preparation.

JOB SHEET NO. 12

Introduction to Food Processing

Performance Outcome:
After presenting to you the steps on how to make smoothies, salads, and salad
dressings, kindly watch more videos on YouTube about these topics and decide which one you
want to make: smoothie making, salad making, or salad dressing making.

Procedure:
1. Watch more videos about smoothie, salad, and salad dressing making on YouTube for
more ideas.
2. Decide which of these three activities you want to execute.
3. Do not forget to take pictures of the activity for documentation.
4. Accomplish the activity sheet below after performing the activity.
5. You may have your photos in collage form for more photos to be posted.
6. If the space provided for this activity is not enough, you may use short bond paper.
7. Make your work neat and presentable.

Assessment Method/s:
Your work will be graded using this rubric.
Criteria Points
Fully and neatly accomplished 10
 activity sheet
Pictures show actual performance of 20
the activity
Answered the question (What did 15
you learn from this activity?)
directly and clearly.
Total Points 45

CREAMY WOLDORF SALAD

Ingredients:

Main ingredients :
 Apple
 Lettuce
Dressing

 All-purpose cream
 Condensed milk
 Mayonnaise
Garnish
 Tomato
 Happy ( nuts)
 raisins
Condimentsplate
 Salt
 Pepper

Materials/Equipment:
  Plate
 Spoon
 White plate (for plating)
 Mixing bowl

Procedure:
BEFORE
PHOTOS:

DURING
FINISH PRODUCT
Photos
What did you learn from this activity?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________.

JOB SHEET PERFORMANCE CRITERIA CHECKLIST NO. 12

Introduction to Food Processing

CRITERIA YES NO
Did you…
1. accomplish the activity sheet after performing the activity
fully and neatly?
2. provide the required number of photos?
3. attach photos that show the actual performance of the
activity?
4. answer the question (What did you learn from this activity?)
directly and clearly?
 SELF -CHECK NO. 13
Environmental Policies and Procedures
in Food Processing
Identify the Republic Act or Presidential Decree that is being described below by writing your
answer on the space provided.

1. The law aims to protect the country's water bodies from pollution from land-based
sources (industries and commercial establishments, agriculture and
community/household activities). It provides for comprehensive and integrated strategy
to prevent and minimize pollution through a multi-sectoral and participatory approach
involving all the stakeholders.

REPUBLIC ACT 9275 PHILIPPINE CLEAN WATER ACT OF 2004

________________________________________________________________________
2. The law aims to regulate restrict or prohibit the importation, manufacture, processing,
sale, distribution, use and disposal of chemical substances and mixtures the present
unreasonable risk to human health. It likewise prohibits the entry, even in transit, of
hazardous and nuclear wastes and their disposal into the Philippine territorial limits for
whatever purpose; and to provide advancement and facilitate research and studies on
toxic chemicals.

REPUBLIC ACT 6969 TOXIC SUBSTANCES, HAZARDOUS AND NUCLEAR WASTE CONTROL
ACT OF 1990
 ________________________________________________________________________
3. The law aims to achieve and maintain clean air that meets the National Air Quality
guideline values for criteria pollutants, throughout the Philippines, while minimizing the
possible associated impacts to the economy.

REPUBLIC ACT 8749 PHILIPPINE CLEAN AIR ACT OF 1999

________________________________________________________________________
4. In partnership with stakeholders, the law aims to adopt a systematic, comprehensive
and ecological solid waste management program that shall ensure the protection of
public health and environment. The law ensures proper segregation, collection, storage,
treatment and disposal of solid waste through the formulation and adaptation of best
eco-waste products.

REPUBLIC ACT 9003 ECOLOGICAL SOLID WASTE MANAGEMENT ACT OF 2000

_______________________________________________________________________

5. The Environment Impact Assessment System was formally established in 1978 with the
enactment of Presidential Decree no. 1586 to facilitate the attainment and maintenance
of rational and orderly balance between socio-economic development and
environmental protection. EIA is a planning and management tool that will help
government, decision makers, the proponents and the affected community address the
negative consequences or risks on the environment. The process assures
implementation of environment-friendly projects.

PRESIDENTIAL DECREE 1586 ENVIRONMENTAL IMPACT STATEMENT (EIS) STATEMENT

OF 1978 

_______________________________________________________________________

TASK SHEET NO. 13

Environmental Policies and Procedures
in Food Processing
Performance Outcome:
 As a responsible citizen of this country, how can you comply to REPUBLIC ACT 8749
PHILIPPINE CLEAN AIR ACT OF 1999?

Procedure:
1. Let the world know that you care for your environment and you comply to Republic
Act 8749 Philippine Clean Air Act of 1999 by posting on Facebook any of the following:
a. promissory message
b. pictures
c. 30-sec video
d. slogan
e. poster
2. Make sure that what you are going to post on Facebook conveys clear and
encouraging message.
3. Also make sure that what you are going to post on Facebook is your original work.
4. Take a screen shot of your post and attach it on your activity sheet provided below.
5. Accomplish the activity sheet completely.

Assessment Method/s:
Your activity will be graded using the rubric below.
Criteria Points
The message of the post is clear, meaningful, and 15
encouraging
Original work 10
Screen shot is clear 5
Fully accomplished activity sheet 5
Total Points 35

(Attach the screen shot here.)

What else can you do to help the government take care of our environment? Explain in 10-15
sentences.
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

TASK SHEET PERFORMANCE CRITERIA CHECKLIST NO. 13

Environmental Policies and Procedures
in Food Processing

CRITERIA
YES NO
Did you…
1. ensure that your post convey clear and encouraging
message?
2. post an original work?
3. take a clear screen shot of your post?
4. attach the screen shot of your post on the activity sheet
provided?
5. accomplish the activity sheet completely?
 SELF -CHECK NO. 14
Training a Small Team and Organizing an Event

TRUE OR FALSE. Write true if the statement is correct otherwise write false. Write your answers
on the line provided.

1. Finding out how team members prefer to learn should be considered first before planning
for a team building. TRUE
2. Diverging means watching and thinking. TRUE
3. Accommodating means doing and thinking. TRUE
4. Doing and feeling means converging. TRUE
5. Self-reflection, learning from colleagues, supervisors, and mentors are forms of informal
training. TRUE

TASK SHEET NO. 14

Training a Small Team and Organizing an Event
Performance Outcome:
It’s almost the end of the semester and you will be having your culminating activity in
Home Economics 2-Common Competencies in Home Economics 2. Create your logistics
checklist to ensure that everything is in the right track.

Procedure:
1. Review your Information Sheet 14 to identify essential details to be included in
creating a checklist.
2. Look for samples of logistic checklist in the internet for more ideas.
3. Create your logistic checklist using the format below.
4. You may use another paper if you wish to.

Assessment Method/s:
Your activity will be graded using the rubric below.

Criteria Points
Organization 10
Clarity 10
Completeness 10
Total 30

LOGISTIC CHECKLIST
HE2 CULMINATING EVENT

Pre-event Logistics
Day of Event Logistics

Post Event Logistics

TASK SHEET PERFORMANCE CRITERIA CHECKLIST NO. 14

Training a Small Team and Organizing an Event

CRITERIA
YES NO
Did you…
 1. review your Information Sheet 14?
2. look for logistic samples in the internet?
3. follow the format provided?
4. present your ideas in an organize manner?
5. present your ideas clearly and completely?

JOB SHEET NO. 14

Training a Small Team and Organizing an Event
Performance Outcome:
It’s your Cook Show! Create a program invitation for your online culminating activity
through Google Meet.

Procedure:
1. Review your Information Sheet 14.
 2. Identify the different committees needed in your culminating activity and assign your
classmates.
3. Check your class list to be posted in your GC.
4. Check your previous program invitations and use them as references to identify the
different information to be included in the program invitation.
5. Make your invitation creative.
6. Use short bond paper for this activity.

Assessment Method/s:
Your activity will be graded using this rubric.
Criteria Points
The program invitation includes all the parts of the 15
program.
The parts of the program are arranged in correct 15
order.
It is creative. 10
Total 40

JOB SHEET PERFORMANCE CRITERIA CHECKLIST NO. 14

Training a Small Team and Organizing an Event

CRITERIA
YES NO
Did you…
1. delegate the task to your classmates?
2. include all the part of the program in your program
invitation?
3. arrange the parts orderly?
4. make your program invitation creative?