ARELLANO UNIVERSITY

Senior High School Program

TLE-Home Economics Track
Virtual Assessment

RUBRICS FOR SPECIALIZATION PROJECT

COOKERY 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 of how to prepare a choice of any two dishes among
the given menu items within a maximum of 1 hour duration: Appetizer, Soup, Salad and
dressing, Sandwich, Sauce complementing any of the dishes, Egg dish, Rice or Pasta dish,
Vegetable dish, Poultry dish, Meat dish (pork or beef) Seafood dish and Dessert. Students are
required to wear proper cooking attire (or at least an apron or hairnet, for sanitation purposes)
apply mise en place, observe appropriate cooking methods and techniques and perform
effective food presentation in preparing the selected dishes.

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
st
Name of 1 Dish:
Criteria
Plate Presentation
Demonstration of Proper Cooking Methods & Techniques
Mastery of Recipe Procedures
Showmanship
Sanitation & Cleanliness
Name of 2nd Dish:
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: