WESTERN MINDANAO STATE UNIVERSITY

COLLEGE OF HOME ECONOMICS

Department of Home Economics

RUBRICS FOR VIDEO COOKING PRESENTATION

NAME:____________________________________ SUBJECT: ________ SCHEDULE: _______ DATE: ________

EXCELLENT GOOD NEEDS IMPROVEMNT TOTAL

(10 points)
Students have all of the ingredients for the dish
and utensils necessary for the demonstration.
COOKING The recipe and correct measurements are clearly
DEMONSTRATION communicated.
The directions of how to prepare the dish are
properly explained.
SAFETY AND Incorporated 3 or more safety and sanitation
SANITATION guidelines in the demonstration.
FINAL PRODUCT
Final product has a good eye appeal
APPEARANCE
Student uses a clear voice, and correct cooking
terms. Student presents recipe in a logical
PRESENTATION sequence and demonstrates full knowledge of
SKILLS the recipe and procedure involved
Presentation is done in a timely manner.
(5 points)
Some of the ingredients for the dish and
utensils are present for the demonstration.
The recipe is somewhat clearly communicated
with only a few measurements missing.
The directions of how to prepare the dish are
fairly explained
Incorporated 2 safety and sanitation
guidelines in the demonstration.
Final product average eye appeal
Student uses a clear voice most of the time,
and most correct cooking terms.
Student presents recipe in a logical sequence
but jumps around a bit and demonstrates good
knowledge of the recipe and procedure
Presentation is done almost on time.
(1 point) SCORE
Several ingredients for the dish and
utensils are not present for the
demonstration.
The recipe is not clearly
communicated
Incorporated 1 safety and sanitation
guideline in the demonstration.
Final product has an unacceptable
appearance
Student does not use a clear voice, or
correct cooking terms.
Student does not present recipe in a
logical sequence and does not have
full knowledge of the recipe and
procedure
Presentation is not done in a timely
manner.
TOTAL SCORE:

Comments:__________________________________________________________________________________________________________________________________
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Signature above Name of the Instructor and Date