NAME: ________________________________________________
(OTP)
ACTIVITY: ____________________________________________
5 4
PERSONAL The PPEs were complete
PROTECTIVE and properly worn.
EQUIPMENT
(Hairnet, apron,towel,
facemask, white shirt,
long pants, shoes)
PREPARATION Student practice excellent
(Measuring, and preparing their
otherwise preparing ingredients, and
the ingredients, job procedures. The use of
use of tools and tools and equipment is
equipment and properly handled and
utensils) observed.
SAFETY AND Great care is taken to keep
SANITATION OF self; food, areas and
AREA kitchen areas clean to
avoid cross
contamination. The
area/table is kept
organized and clean at all
times.
TIME Use time efficiently.
MANAGEMENT Stayed focused on the
task. Did not sit down
until kitchen was spotless.
Students stayed on task
and entire lab.
DATE:_________________________
3 2
The PPEs were The PPEs were complete and
complete and properly properly worn but has there is
worn but has there is 1- 3-4 kinds that is missing.
2 kinds that is missing.
Student completed all Student completed most of
the steps but the use the preparation steps but missed
tools and equipment in one of or more of the
a proper way is slightly procedures and the use of
observed. tools and equipment is not
properly handled.
Has the care to keep Little care as to how food is
self; food and kitchen being handled. Little care is
areas are clean to avoid taken to keep self and kitchen
cross contamination. area clean. Has safe practices
The area/table is kept to avoid food born illness
organized and clean at after reminder. Kitchens are
all times but require kept organized and clean at all
reminders. times but require multiple
reminders.
Little disorganized but Students did not use time
got the job in time. efficiently and barely got
Students were on task done in time. Students were
for majority of the lab. frequently off task with
redirection needed.
POINTS
The PPEs were complete and
properly worn but has there is
3-4 kinds that is missing.
Did not measure out all the
ingredients and the used of tools
and equipment is not totally
observed and handled.
Several safety and sanitation
rules were not followed. Do not
use safety practices to avoid
foodborne borne illnesses after
multiple reminders. Kitchen is
not kept organized and clean at
all times after requiring
multiple reminders after the
reminder.
Objective for the day was not
met on time. Students were off
task majority of the task and
frequently directions needed.
TOTAL POINTS
 10
FOOD
PRESENTATION Great care is taken to make
and APPEARANCE food appetizing. Food placed
OF PRODUCT neatly on plates. Final product
is plated appropriately for
(plating) evaluation. Food items
arranged neatly and with flair
imagination and creativity
were visible. The appearance
is appetizing.
8 5
Food is very close to Food did not have the
having the appropriate appropriate look. Final
look. Final product is product is plated for
plated appropriately evaluation and
for evaluation with compliance only. The
assistance. Food items arrangement of food is
arranged neatly. not properly managed
Slightly appetizing and is messy. Look is
look and little not appetizing. No
creativity used. creativity at all.
3 POINTS
Food could not be eaten. Final
product is not plated for
evaluation or presentation
appears sloppy and or
unfinished. The food is messy
and is full of destruction.

SENSE OF TASTE
Right full of flavor ingredients Good flavor Flavor is mild Little or no flavor
well blended good texture.

INTERVIEW
Answers well all the question Answers only the Answers are not Did not answer the questions.
and has additional question without any satisfying.
informations discussed. additional information.

TOTAL POINTS