POINT VALUES
CRITERIA
2 3
Preparation Student did not prepare the
ingredients and tools
beforehand. Working area
is messy.
Creativity Student designed the
biscuit plain and simple.
Colors and designs do not
compliment. The biscuit has
no details.
Speed Student performed poorly.
Finished the whole activity
past the allotted time given.
Student moves very slow.
Presentation Student designed it eye
pleasing but has no
decorations. Plating design
is also messy.
Technique Student did not follow the
procedures. Safety and
proper food handling
procedure were not
followed also.
TOTAL BISCUIT/COOKIE
Name: ________________________________________
Grade and Section: ______________________________
Rubrics for Designing Biscuit/Cookie
Student prepared the tools
and ingredients incomplete.
Working area is not ready
before starting.
Student designed the
biscuit just like ordinary
biscuits. There is no
uniqueness and is too
common.
Student performed well, but
did not maximized the
allotted time given. Student
moves a bit slower than the
others.
Student presented it eye
pleasing. Has good
decorations but uneven
shape and size.
Followed the procedures
but did not perform the
skills correctly. Safety and
proper food handling
procedure is observed.
SCORES
4
Student prepared
completely the tools and
ingredients needed.
Followed the mise en place.
Working area is ready and
cleaned.
Student showed an original
design, pays attention to
the details, and biscuits
theme and decoration is
attractive to audience.
Student maximized the
allotted time given while
preparing calmly. Prepared
and finished everything
before the time ends.
Student presented the
biscuit neatly. It has an eye
catching plating. Overall
appearance is appealing.
Completely followed the
procedures and performed
the skills excellently.
Student always followed the
safety and proper food
handling procedure.
Date: __________________________
Overall Total: 20/20
Prepared by:
Pre-Service Teacher