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  • Joint Delivery Voucher Program Criteria

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    Angelica Morales
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    This document contains an evaluation form for a cookery class at Nabangka National High School. The form evaluates students on 3 projects - appetizers and salads, main courses and soup, and desserts. For each project, students are evaluated on grooming, sanitation, flavor, textures of the food, and appearance and plating based on specific criteria. The total score for each project is 100%. The form records the scores for each student and is signed by the evaluator.

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    This document contains an evaluation form for a cookery class at Nabangka National High School. The form evaluates students on 3 projects - appetizers and salads, main courses and soup, and desserts. For each project, students are evaluated on grooming, sanitation, flavor, textures of the food, and appearance and plating based on specific criteria. The total score for each project is 100%. The form records the scores for each student and is signed by the evaluator.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    3 views1 page

    Joint Delivery Voucher Program Criteria

    Uploaded by

    Angelica Morales
    This document contains an evaluation form for a cookery class at Nabangka National High School. The form evaluates students on 3 projects - appetizers and salads, main courses and soup, and desserts. For each project, students are evaluated on grooming, sanitation, flavor, textures of the food, and appearance and plating based on specific criteria. The total score for each project is 100%. The form records the scores for each student and is signed by the evaluator.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    JOINT DELIVERY VOUCHER PROGRAM (JDVP)

    NABANGKA NATIONAL HIGH SCHOOL

    COOKERY

    EVALUATION FORM
    Project 1: Appetizers, Sandwich Canape and Salad
    Student’s Name
    Irish Ryan Kresther Leny
    GROOMING (5%)
    SANITATION (5%)
    FLAVOR/TASTE (30%)
    TEXTURES (FIRMNESS/SOFTNESS OF (30%)
    FOOD)
    APPEARANCE AND PLATING (PORTION (30%)
    SIZE, BALANCE OF COLOR)

    TOTAL 100%

    Project 2: Main course and Soup

    GROOMING (5%)
    SANITATION (5%)
    FLAVOR/TASTE (30%)
    TEXTURES (FIRMNESS/SOFTNESS OF (30%)
    FOOD)
    APPEARANCE AND PLATING (PORTION (30%)
    SIZE, BALANCE OF COLOR)

    TOTAL 100%

    Project 3: Dessert

    GROOMING (5%)
    SANITATION (5%)
    FLAVOR/TASTE (30%)
    TEXTURES (FIRMNESS/SOFTNESS OF (30%)
    FOOD)
    APPEARANCE AND PLATING (PORTION (30%)
    SIZE, BALANCE OF COLOR)

    TOTAL 100%

    Evaluated by:

    JACKIELO L. CORTEZ

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