ARELLANO UNIVERSITY
Senior High School Program
TLE-Home Economics Track
Virtual Assessment
RUBRICS FOR SPECIALIZATION PROJECT
BREAD & PASTRY PRODUCTION STRAND
Name of Student: Date:
Directions for the Specialization Project:
From the selection of available ingredients and cooking tools and equipment in their kitchen, the
students will record a video demonstration on how they perform baking procedures within a
maximum of 1 hour duration. Students are required to wear proper cooking attire (or at least an
apron or hairnet, for sanitation purposes) apply mise en place, observe appropriate baking
procedures and techniques and creatively present any two recipe outputs of the following:
Pastry, Cake or Petit fours.
Rubrics Proper
Direction: Kindly rate the student by putting a check mark under the corresponding numerical
rating based on the rating scale given below and according to the given criteria for the
completed output. Please compute for the summary equivalent rating based on the given guide.
Scale Range Description Credit Hours
5 4.50 – 5.00 Excellent 30
4 3.50 – 4.49 Very Good 25
3 2.50 – 3.49 Good 20
2 1.50 – 2.49 Fair 15
1 1.00 – 1.49 Poor 10
Note: to compute for the summary equivalent rating, multiply the numerical rating to the
corresponding percentage points given below in the criteria then add the result per completed
output. Get the average rating from the scores earned in all complete outputs.
Criteria for Evaluation of Finished Products in Cookery Strand
Plate Presentation 25 %
Demonstration of Proper Cooking Methods & Techniques 35 %
Mastery of Recipe Procedures 20 %
Showmanship 10 %
Sanitation & Cleanliness 10 %
Total 100 %
COOKERY STRAND 5 4 3 2 1
Name of 1st Baked Item:
Criteria
Plate Presentation
Demonstration of Proper Cooking Methods & Techniques
Mastery of Recipe Procedures
Showmanship
Sanitation & Cleanliness
Name of 2nd Baked Item:
Criteria
Plate Presentation
Demonstration of Proper Cooking Methods & Techniques
Mastery of Recipe Procedures
Showmanship
Sanitation & Cleanliness
Overall Rating:
Overall Comments/Feedback:
Evaluator’s Name & Signature: Date:
ARELLANO UNIVERSITY
Senior High School Program
TLE- Home Economics Track
Virtual Assessment
RUBRICS FOR SPECIALIZATION PROJECT
FOOD AND BEVERAGE SERVICES STRAND
Name of Student: Date:
Directions for the Specialization Project:
The students will record a video demonstration (wearing proper/improvised waitstaff attire) of
the following procedures within a maximum of 1hour duration in an improvised Food and
Beverage Simulation area in their homes:
● Table setting for 1 person (any of the different styles of service)
● Welcoming and seating the guest
● Presenting the menu (may also perform application of upselling or suggestive selling
technique)
● Taking food and beverage orders
● Serving ordered food and beverages
● Handling guest complaint
● Settling guest account
Rubrics Proper
Direction: Kindly rate the student by putting a check mark under the corresponding numerical
rating based on the rating scale given below and according to the given criteria for the
completed output. Please compute for the summary equivalent rating based on the given guide.
Scale Range Description Credit Hours
5 4.50 – 5.00 Excellent 30
4 3.50 – 4.49 Very Good 25
3 2.50 – 3.49 Good 20
2 1.50 – 2.49 Fair 15
1 1.00 – 1.49 Poor 10
FOOD & BEVERAGE SERVICES STRAND 5 4 3 2 1
Criteria
Mastery of Procedures
Organization
Presentation & Delivery
Overall Rating:
Overall Comments/Feedback:
Evaluator’s Name & Signature: Date:
ARELLANO UNIVERSITY
Senior High School Program
TLE- Home Economics Track
Virtual Assessment
RUBRICS FOR SPECIALIZATION PROJECT
HOUSEKEEPING STRAND
Name of Student: Date:
Directions for the Specialization Project:
The students will record a video demonstration (wearing proper/improvised housekeeping attire)
of the following procedures within 1 hour in an improvised Housekeeping Simulation area in
their homes within 1hour maximum duration:
● Proper cleaning of guestroom and toilet
● Performing butler services such as proper ironing of clothes or proper packing or
unpacking of guest clothes in suitcase/luggage/traveling bag
Rubrics Proper
Direction: Kindly rate the student by putting a check mark under the corresponding numerical
rating based on the rating scale given below and according to the given criteria for the
completed output. Please compute for the summary equivalent rating based on the given guide.
Scale Range Description Credit Hours
5 4.50 – 5.00 Excellent 30
4 3.50 – 4.49 Very Good 25
3 2.50 – 3.49 Good 20
2 1.50 – 2.49 Fair 15
1 1.00 – 1.49 Poor 10
HOUSEKEEPING STRAND 5 4 3 2 1
Criteria
Mastery of Procedures
Organization
Presentation & Delivery
Overall Rating:
Overall Comments/Feedback:
Evaluator’s Name & Signature: Date:
ARELLANO UNIVERSITY
Senior High School Program
TLE- Home Economics Track
Virtual Assessment
RUBRICS FOR SPECIALIZATION PROJECT
FRONT OFFICE SERVICES STRAND
Name of Student: Date:
Directions for the Specialization Project:
The students will wear record thru video (wearing proper/improvised front office attire) a
demonstration of the following procedures is an improvised Front Office Simulation area in their
homes within 15 minutes maximum duration.
Rubrics Proper
Direction: Kindly rate the student by putting a check mark under the corresponding numerical
rating based on the rating scale given below and according to the given criteria for the
completed output. Please compute for the summary equivalent rating based on the given guide.
Scale Range Description Credit Hours
5 4.50 – 5.00 Excellent 30
4 3.50 – 4.49 Very Good 25
3 2.50 – 3.49 Good 20
2 1.50 – 2.49 Fair 15
1 1.00 – 1.49 Poor 10
ATTRACTIONS & THEME PARK STRAND 5 4 3 2 1
Criteria
Mastery of Procedures
Organization
Presentation & Delivery
Overall Rating:
Overall Comments/Feedback:
Evaluator’s Name & Signature: Date:
