Metro Dumaguete College, Inc.

E.J. Blanco Extension Road, Brgy. Daro, Dumaguete City, Philippines 6200
Diploma in Tourism Technology

Name of Recipe: SOFT ROLL Group No. _____ Date:_______________

Members:
________________________
________________________
________________________
________________________
________________________

BAKING ACTIVITY No. 1

ACTIVITY DESCRIPTION EQUIVALENT POINTS

POINTS EARNED
1. PREPARATION  Prepares all needed ingredients, tools 15 points
and equipment before starting.
 Follows the correct procedure in 15 points
baking.
 Knows how to perform the actual
process.
2. CLEANLINESS  Wears PPE properly. 10 points
 Tools and Equipment used are neatly
arranged and properly washed.
 Cleans the worktop/kneading table
before using.
3. Cooperation  Shows teamwork among the group 10 points
members.

4. Time  Able to finish baking on time. 10 points

Management

5. Presentation and  Presents the finish product neatly and 20 points

Taste with creativity.

 Taste is appropriate to the product 20 points

presented.

TOTAL POINTS EARNED

Prepared by: Ms. Claire Nova C. Sering (Instructor)

Metro Dumaguete College, Inc.

E.J. Blanco Extension Road, Brgy. Daro, Dumaguete City, Philippines 6200
Diploma in Tourism Technology
Name of Recipe: _________________ Group No. _____ Date: ______________
Members:
________________________
________________________
________________________
________________________
________________________

BAKING ACTIVITY No. 2

ACTIVITY DESCRIPTION EQUIVALENT POINTS

POINTS EARNED
1. PREPARATION  Prepares all needed ingredients, 15 points
tools and equipment before starting.
 Follows the correct procedure in 15 points
baking.
 Knows how to perform the actual
process.
2. CLEANLINESS  Wears PPE properly. 10 points
 Tools and Equipment used are
neatly arranged and properly
washed.
 Cleans the worktop/kneading table
before using.
3. Cooperation  Shows teamwork among the group 10 points
members.

4. Time  Able to finish baking on time. 10 points

Management

5. Presentation  Presents the finish product neatly 20 points

and Taste and with creativity.

 Taste is appropriate to the product 20 points

presented.

TOTAL POINTS EARNED

Prepared by: Ms. Claire Nova C. Sering (Instructor)