PETIT FOURS RUBRIC

Student’s Name
Course/Year Level/Section BTVTEd II-A
Course Code & Title FASM 105 – ADVANCED BAKING
Instructor’s Name EUGENE M. JIMENEZ Final Score

TASK DESCRIPTION
The student shall be able to prepare PETIT FOURS with the following point of references:
 The petit fours must come in three (3) different flavors; two (2) pieces per variant, six (6) pieces in total;
 The petit fours must be prepared, assembled and plated according to the specific composition of such; and
 Overall performance during the task must be in accordance to the standard operating procedures in baking and laboratory work.

SCORING SCALE
Meets Approaching Below Does Not Meet
CRITERIA Exceeds Expectations
Expectations Expectations Expectations Expectations
(17-20 points)
(13-16 points) (9-12 points) (5-8 points) (1-4 points)
PREPARATION Has met the over-all essentials of Has meet the required preparation Has tried to comply to the Did not complied to wearing It is very difficult to tell that
 PPE the preparation requirements. requirements with less preparation requirements, but still proper PPE and haven’t practiced compliance to food hygiene,
 Hygiene, Safety and shortcomings. unable to fulfill the desired good food hygiene, safety and safety and sanitation is existent.
Sanitation outcome. sanitation.
CLEANLINESS Very anxious in maintaining the Determined to maintain the Had to be reminded to clean-up, Has tried to at least practice Very poor clean-up.
 Clean-up cleanliness of the working area. cleanliness and orderliness of the and do the task with appropriate cleaning but it is just done after
 Orderliness working area. cleaning methods. multiple reminders.

SCORING SCALE
Meets Approaching Below Does Not Meet
CRITERIA Exceeds Expectations
Expectations Expectations Expectations Expectations
(49-60 points)
(37-48 points) (25-36 points) (13-24 points) (1-12 points)
FOOD Exceptional presentation and Eye-pleasing with good taste. Neat presentation, but the cake Pays little or no attention in It doesn’t meet the level of
taste. looks ordinary, with some evident planning. Just performed the task required performance and output.
PRESENTATION and absence of acceptable taste and with no extra efforts.
FINAL PRODUCT appearance.
 Taste
 Appearance
 Creativity
 Overall Appeal