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    Rubrics in Yema

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    Marjorie Cereno
    The rubric assesses students on making yema based on 6 criteria: 1) aesthetic aspect, 2) managerial aspect, 3) economic aspect, 4) nutritive aspect, 5) attitude towards work, and 6) aspect of technology. Each criteria has 2-4 measurable items to evaluate students from 1-4 points, with 4 being most proficient. The rubric provides a standardized way to assess students' yema-making skills, resource management, hygiene, cooperation, and use of technology for documentation.

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    Rubrics in Yema

    Uploaded by

    Marjorie Cereno
    223 views1 page
    The rubric assesses students on making yema based on 6 criteria: 1) aesthetic aspect, 2) managerial aspect, 3) economic aspect, 4) nutritive aspect, 5) attitude towards work, and 6) aspect of technology. Each criteria has 2-4 measurable items to evaluate students from 1-4 points, with 4 being most proficient. The rubric provides a standardized way to assess students' yema-making skills, resource management, hygiene, cooperation, and use of technology for documentation.

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    The rubric assesses students on making yema based on 6 criteria: 1) aesthetic aspect, 2) managerial aspect, 3) economic aspect, 4) nutritive aspect, 5) attitude towards work, and 6) aspect of technology. Each criteria has 2-4 measurable items to evaluate students from 1-4 points, with 4 being most proficient. The rubric provides a standardized way to assess students' yema-making skills, resource management, hygiene, cooperation, and use of technology for documentation.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    223 views1 page

    Rubrics in Yema

    Uploaded by

    Marjorie Cereno
    The rubric assesses students on making yema based on 6 criteria: 1) aesthetic aspect, 2) managerial aspect, 3) economic aspect, 4) nutritive aspect, 5) attitude towards work, and 6) aspect of technology. Each criteria has 2-4 measurable items to evaluate students from 1-4 points, with 4 being most proficient. The rubric provides a standardized way to assess students' yema-making skills, resource management, hygiene, cooperation, and use of technology for documentation.

    Copyright:

    © All Rights Reserved
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    of 1

    Rubrics in Making a Yema ( Grade-3)

    4 3 2 1
    Competent but needs Approaching
    CRITERIA Proficient
    ( 95-93) some improvement Competency
    Needs Guidance Score

    (92-89) (88-85) (84-80)

    1.AESTHETIC ASPECT
    ( Appeal and Presentation)
     The secret ingredient was creatively used in the food
    preparation.
     The snack has a pleasing taste and flavor.
     The secret ingredient were evident in the taste and
    appearance of the snack
    2. MANAGERIAL ASPECT
     The ingredients were complete.
     The tools were correctly and properly used.
     The procedure was done orderly and systematically.
    3. ECONOMIC ASPECT
     No ingredients were put into waste.
     Maximize the use of ingredients.
     Excess ingredients were transferred into the
    appropriate containers.
    4. NUTRITIVE ASPECT
     The ingredients were hygienically handled.
     The snack was prepared properly and conservation of
    nutrients was followed.
    5. ATTITUDE TOWARDS WORK
    The task was finished on time and demonstrates
    positive attitude towards work including cooperation,
    order, discipline and stewardship.
    6. ASPECT OF TECHNOLOGY
    Good presentation and editing of the video

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