Draft Only for

Evaluation
Example of an Analytic Rubric
featuring UbD Framework

Stage 1: Expected Results and Outcomes

The learner demonstrates understanding of the basic concepts and principles

underlying the process and delivery in cooking:
Content  Process flow in various methods of cooking (frying, steaming, broiling,
baking, stewing, sautéing, roasting, etc.)
 Project plan
Standard  Four M’s (manpower, materials, machine, methods) of production in
cooking
 Evaluation of products
 Cost of production
 Pricing of products
Performance The learner produces marketable original/new meal products, following the
principles underlying the process and delivery in cooking
Understanding Applying the basic concepts and principles underlying the process and delivery in
cooking is essential to producing marketable meal products.
Essential Question Why do we need to understand the basic concepts and principles underlying the
process and delivery in cooking?

Stage 2: The Assessment Process

Product/Performance: Marketable original/new meal products following the basic

concepts and principles underlying the process and delivery in
cooking.

Instructions: Please rate the different aspects of the evidences of understanding of the
process and delivery in cooking a marketable original or new meal product. Please check all
the criteria/indicators evident and put the level of performance appropriate to the given work.
You can put NA (Not Applicable criteria/indicator) or add appropriate one. This is still in its draft
form so please fill free to improve it.
Criteria at the Level of Understanding
Task/ Performance Levels and Desciptions
Evidence and Criteria Evidence/ 4 3 2 1 Score
Weight
1. Explanation Excellent Very Satisfactory Poor
Satisfactory
Explained the basic concepts Satisfied ALL FAILED to FAILED to FAILED to
Oral of the satisfy 1 of the satisfy 2 to 3 satisfy 4 or
and principles underlying the identified given of the given more of the
process and delivery in Presentation/ indicators indicators indicators given
cooking with the following Project Plan checked below below indicators
traits: below below
 Clear
 Comprehensive
 Coherent
 With scientific basis
Others:

Source: This material was prepared by Prof. Marilyn Ubiña-Balagtas, Ph.D., Faculty-Philippine Normal University, Manila on 10/22/09.
2. Interpretation 4 3 2 1
Show the significance of the Satisfied ALL FAILED to FAILED to FAILED to
of the satisfy 1 of the satisfy 2 of satisfy 3 or
process and delivery of identified given the given more of the
cooking in producing new Oral indicators indicators indicators given
products with the following checked below below indicators
traits:
Presentation/ below below
 clear Product
 original
 creative
Others:
3. Application 4 3 2 1
Exhibit marketable meal Satisfied ALL FAILED to FAILED to FAILED to
of the satisfy 1 of the satisfy 2 to 3 satisfy 4 or
product following the process identified given of the given more of the
and delivery in cooking Work Plan/ indicators indicators indicators given
satisfying the following traits: checked below below indicators
Exhibition below below
 original of Work
 creative
 with nutritive value
 cost-efficient
Others:
4. Perspective 4 3 2 1
Compare and contrast Satisfied ALL FAILED to FAILED to FAILED to
of the satisfy 1 of the satisfy 2 of satisfy 3 or
various methods and Oral identified given the given more of the
techniques in cooking with Presentation indicators indicators indicators given
the following traits: checked below below indicators
below below
 clear
 concise
 appropriate
Others:
5. Empathy 4 3 2 1
Considers the return of Satisfied ALL FAILED to FAILED to FAILED to
of the satisfy 1 of the satisfy 2 of satisfy 3 or
producing marketable meal Work Plan/ identified given the given more of the
products satisfying the Oral indicators indicators indicators given
following traits: checked below below indicators
Presentation/ below below
 profitable Reflective
 good quality Journal
 open
Others:
6. Self- Knowledge 4 3 2 1
Satisfied ALL FAILED to FAILED to FAILED to
of the satisfy the satisfy the satisfy none
Reflect on the production Oral identified first of the second of the of the given
process of cooking meal Presentation indicators given given indicators
products / checked indicators indicators below
below below below
 clear
Reflective
Journal
 confident
Others:

Source: This material was prepared by Prof. Marilyn Ubiña-Balagtas, Ph.D., Faculty-Philippine Normal University, Manila on 10/22/09.
 Criteria at the Level of Performance
Task/ 4 3 2 1
Evidence and Criteria Evidence/ Score
1. Marketability Weight Excellent Very Satisfactory Poor
Satisfactory
The meal product satisfies Satisfied ALL FAILED to FAILED to FAILED to
of the identified satisfy 1 of the satisfy 2 to 3 satisfy 4 or
the following traits: indicators given indicators of the given more of the
Product checked below below indicators given indicators
below below
 good taste
 good appearance
 affordable price
 good packaging
Others:
2. Originality 4 3 2 1
The meal product satisfies Satisfied ALL FAILED to FAILED to FAILED to
of the identified satisfy the satisfy the first satisfy none of
the following traits: indicators second only only of the the given
Product checked below of the given given indicators indicators
indicators below below
below
 unique
 with new value
added
Others:
3. Compliance with 4 3 2 1
Standards
The meal product was Satisfied ALL FAILED to FAILED to FAILED to
Demonstration/ of the identified satisfy 1 of the satisfy 2 of the satisfy 3 or
prepared following these indicators given indicators given indicators more of the
traits: Observation
checked below below below given indicators
below
 used correct tools for
cooking
 used the correct
equipment for
cooking
 prepared correctly all
the ingredients for
cooking
Others:
4. Application of 4 3 2 1
Procedure
Cooking was done following Satisfied ALL FAILED to FAILED to FAILED to
of the identified satisfy the satisfy the first satisfy none of
the following traits: indicators second only only of the the given
Demonstration/ checked below of the given given indicators indicators
Observation indicators below below
below
 Followed correct
food handling
procedures
 Followed safe food
handling procedures
Others:

Source: This material was prepared by Prof. Marilyn Ubiña-Balagtas, Ph.D., Faculty-Philippine Normal University, Manila on 10/22/09.
5. Observance of Work 4 3 2 1
Habits
Cooking was done following Demonstration Satisfied ALL FAILED to FAILED to FAILED to
and of the satisfy 1 of the satisfy 2-4 of satisfy 5 or
the following traits:
Observation identified given the given more of the
indicators indicators indicators given
checked below below below indicators
below
 Tie hair back
 Wash hands before
and throughout the
handling food
 Left the kitchen
clean
 All dishes were
washed, dried and
put in proper places.
 Tables and counter
tops were clean and
dry.
Others:
Score:
Cooked/ Cooked/ Cooked/ Cooked/
5. Speed /Time prepared prepared prepared prepared
the food the food the food the food
ahead of just in time while a after
the time set for the presentatio everyone
presentation n is going has
on presented
Others:

Final Score

Source: This material was prepared by Prof. Marilyn Ubiña-Balagtas, Ph.D., Faculty-Philippine Normal University, Manila on 10/22/09.
 Downloaded
Rubric for
Evaluation

Cooking Class
Poor Fair Good
1 pts 2 pts 3 pts
Recipe Preview Poor Fair Good
Student did not pay attention Student paid sporadic attention Student attended to the entire
while recipe was previewed as to the recipe preview. recipe preview.
a class.
Preparation Poor Fair Good
Student did not wash hands or Student did not complete both Student did wash hands
tie hair back. requirements: failed to wash properly at the beginning and
Student did not rewash hands hands or tie hair back. throughout the lab and did tie
after touching hair, face, etc. hair back.
Cooperation Poor Fair Good
Student only worked with Student worked but Student demonstrated a
prodding. Did not participate complained, refused non- willingness to complete all
in all tasks, and did not preferred tasks, or quit beforetasks including clean up tasks.
demonstrate a willingness to all tasks were complete. Worked steadily through the
work. lab and participated in all
kitchen tasks.
Skill Practice Poor Fair Good
Student did not practice Student used some of the Student used the demonstrated
demonstrated techniques for demonstrated techniques. Did techniques for food preparation
food preparation. not pay attention to details. during lab.
Student paid attention to
details.
Safety Poor Fair Good
Did not follow safety rules. Student tried to use equipment Student demonstrated safe and
Did not use safe food handling safely and correctly. Careless correct use of all kitchen
techniques. Did not use kitchen at times and did not always equipment used for the lab.
equipment in a safe manner. follow the rules. Student followed safe food
Did not clean up during Attempted to follow safe food handling procedures.
preparation to prevent handling procedures.
accidents.
Clean-Up Poor Fair Good
The student left unwashed Student washed, dried and put Student left the kitchen clean.
items. Counters and tables are away dishes, but left counters All dishes were washed, dried
not cleaned well, and dirty unwashed, and tables dirty. and put away. Tables and
towels and dishrags are left Laundry may or may not be counter tops were clean and
lying about in the kitchen lab. picked up. dry. ALL laundry was gathered
up and put in the wash area.

Source: This material was prepared by Prof. Marilyn Ubiña-Balagtas, Ph.D., Faculty-Philippine Normal University, Manila on 10/22/09.