COOKERY NC II – CBLM

ASSESSMENT TOOL
Product & Performance Rubric

PERFORMING GROUP: ____________________

DATE: ____________________

NAME OF DISH: ____________________

5 4 3 2
Very Goo Fai Poor
good d r
A. PROCEDURE
1. Use of Resources
a. Keeps working table orderly while
preparing the ingredients.
b. Uses proper tools and utensils.
2. Cleanliness and sanitation
a. With complete PPE for cooking.
b. Well- groomed with complete
uniform
c. Observe proper sanitary handling
of foods.
3. Conservation of nutrients
a. Follows proper preparation and
cooking procedures
4. Time management
a. Work completed ahead of time
5. Attitude towards work
B. PRODUCTS
1. General Appearance
a. The dish is attractive to look at and
appetizing.
b. The dish has good color
combination.
c. The ingredients are cooked just
right.
d. The dish has the correct
consistency.
2. Palatability
a. The dish taste delicious.
b. The dish taste just right.

FINAL RATING:

DepEd Region V – Masbate City Division

Masbate National Comprehensive High School
TLE-Cookery NC II – jdramos2019 Assessment Tool – Page 1 of 2
 COOKERY NC II – CBLM

MEMBERS PRESENT DURING ACTUAL PERFORMANCE:

_____________________________
_____________________________
_____________________________
_____________________________
_____________________________
_____________________________
_____________________________
_____________________________

Rating Scale:

Points Earned Numerical Rating Descriptive Rating

63 – 70 90 – 100 Outstanding
60 – 62 86 – 89 Very Good
56 – 59 80 – 85 Good
53 – 55 76 – 79 Fair
49 - 52 70 - 75 Needs
Improvement

Teacher’s Comments:

Teacher’s Signature: _______________ Date: _____________

DepEd Region V – Masbate City Division

Masbate National Comprehensive High School
TLE-Cookery NC II – jdramos2019 Assessment Tool – Page 2 of 2