EGG DISH

st
(1 cooking activity)

Group Number:_______________________________Section: ___________________

DISH/RECIPE_________________________________________________________

Your output will be rated using the scoring rubric below:

P E R F O R M A N C E L E V E L
Dimension

Very No
Excellent Satisfactory Needs Improvement
Satisfactory Attempt Points
(4 pts.) (2 pts.) (1 pt.)
(3 pts.) (0 pt.) Earned
1. Use of tools Uses tools and Uses tools Uses tools and Uses tools and No
and equipment equipment correctly and equipment correctly equipment attempt
and confidently at all equipment but less confidently incorrectly and less
times correctly and sometimes confidently most of
confidently the time
most of the
times
2. Application Manifests very clear Manifests Manifests Manifests less No
of procedures understanding of the clear understanding of understanding of the attempt
step- by-step understandin the step-by-step step- by-step
procedure g of the step- procedure procedure seeking
by-step but sometimes clarification most of
procedure seeks clarification the time

Works independently Works Works independently Works No

with ease and independentl with ease and independently but attempt
confidence at all times y with ease confidence with assistance from
and sometimes others most of the
confidence time
most of the
time
3. Safety work Observes safety Observes Observes safety Not observing safety No
habits precautions at all times safety precautions precautions most of attempt
precautions sometimes the time
most of the
time
4. Final Output Output is very Output is Output is Output is not so No
presentable and taste very presentable and presentable and attempt
exceeds the standard. presentable taste is little below taste is not within
and taste the standard. the standard.
meets the
standard.
5. Time Work completed ahead Work Work completed Work completed No
management of time completed ___(mins./hours/day ___(mins./hours/day attempt
within s) beyond s) beyond
allotted time
TOTAL POINTS
ATTENDANCE:

NAME COOKING OUTFIT CONTRIBUTION

1.
2
3
4
5
6
7
8
9
10