Major Performance Task Rubric in HELE 5

Third Quarter AY 2012 – 2013

Filipino Snack At Its’ Best
G - The goal is to prepare turon and sago’t gulaman .
R – Your role is as a contestant of “Bedan Master Chef”
A – Your audience are students and teachers whose favorite snacks are turon and sago’t gulaman.
S – You will give a new taste and look to the usual turon and sago’t gulaman by adding the secret ingredient that will be assigned to your group.
P –The product will be a uniquely prepared turon and sago’t gulaman.
S- The product will be evaluated based on the following :

3 1
2
4 Competent but Needs Guidance
Criteria Approaching Score
Proficient needs some
Competency
improvement
1.AESTHETIC ASPECT
( Appeal and Presentation)
 The secret ingredient was creatively
used in the food preparation.
 The snack has a pleasing taste and
flavor.
 The secret ingredients were evident in
the taste and appearance of the snack
 The snack was well-presented on the
plate.
2. MANAGERIAL ASPECT
 The ingredients were complete.
 The tools were correctly and properly
used.
 The procedure was done orderly and
systematically.
 The cooking and food preparation areas
were cleaned after the activity.
3. ECONOMIC ASPECT
 No ingredients were put into waste.
 Maximize the use of ingredients.
 Excess ingredients were transferred
into the appropriate containers.
4. NUTRITIVE ASPECT
 The ingredients were hygienically
handled.
 The snack was prepared properly and
conservation of nutrients was followed.
5. ATTITUDE TOWARDS WORK
The task was finished on time and the
group demonstrates positive attitude
towards work including cooperation,
order, discipline and stewardship.

Prepared by:

Ivy Kenneth Joy R. Lobramonte

HELE 5 teacher

Noted : Approved:

Carlo N. Gutierrez Teresita T. Battad

TLE Coordinator Principal/ Prefect of Academic Affairs

Minor Performance Task Rubric v.2 in Hele 5 AY 2012-2013 Designed by: Ilobramonte 1/07/13
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