MANDAUE CITY COMPREHENSIVE NATIONAL HIGH SCHOOL

SY:2023-2024
PROJECT PLAN

Name of Student/ GROUP________________________ Grade &Sec. ______ Date: _______

I NAME OF PROJECT: __________________________________________________________

II. OBJECTIVES: _______________________________________________________________

III. BILL OF MATERIALS:
List of Ingredients and Amount Required:
QUANTITY UNIT DESCRIPTION UNIT COST TOTAL COST

TOTAL COST ____________________

UTENSILS AND EQUIPMENT:

___________________________________________________________________________
IV. PROCEDURE:
1
2
3
4
5
6
7
8
9
10
11
12
V. ILLUSTRATION/ DOCUMENTATION:

VI. EVALUATION:

Scoring Rubrics

CRITERIA Student’s Rating Teacher’s Rating

Process/Techniques Applied – 40%
- Are the steps listed in sequence?
- Are the directions clear?
- Is there directions for mixing the ingredients?
- Is the list of utensils and equipment appropriate
when food if prepared?
Nutrient Content & Availability of Ingredients–
20%
- Does it provide proper nutrition?
- Is there a list of ingredients with the amounts
required?
- Are the ingredients affordable and readily
available?
Creativity/ Innovation - 20%
- Does it provide unique food preparation?
- Is the recipe new and enticing?
- Is it original?
TOTAL
100%
REMARKS / RECOMMENDATIONS: