5.

RAPPORT WITH COLLEAGUES 5 4 3 2 1

a. Shows cooperation and open minded attitude in working others in team
b. Respects opinions abilities and contribution of others
c. Accepts criticism from pears/member/mentors
d. Uses fact and self-control
e. Observes diplomacy in dealing with superiors/pears
f. Accommodates others limitations and physical disabilities
TOTAL SCORE/6
GENERAL SCORE

General Weighted Average Equivalent Grade

4.20-5.00 100
3.40-4.19 95
2.60-3.39 90
1.80-2.59 85
1.00-1.79 80

Remarks/Comments/Suggestions:

Name and Signature of Student-Trainee

Name and Signature of Industry Mentor/Supervisor

Date
 REPUBLIC OF THE PHILIPPINES

Lubang vocational high school

Tangal, Lubang

Name of Student
School
Track
Duration of Work Immersion
School Partnerships Focal Person
Work Immersion Teacher

INDUSTRY IMMERSION PERFORMANCE EVALUATION FORM

Instructions: This evaluation form is to be completed by the immediate supervisor of the trainee and to be returned to the Work

5
COMPETENCIES
Excellent
BEHAVIOR/ATTITUDE

1. Submit him/herself to the immediate supervisor.

2. Show or practice respect and honesty within/outside of the workplace.
3. Maintain a constant level of performance on the assigned tasks.
4. Use initiative in interpreting and following instructions.
5. Show resourcefulness in going beyond the assigned jobs.
6. Show a special attitude for doing neat, accurate beyond the required
amount of work.
7. Cooperate eagerly and cheerfully in all activities.
8. Demonstrate a working level of skill/knowledge in the area of
expertise. Apply professional and technical expertise to best meet task
needs.
9. Demonstrate leadership abilities.
10. Exercise solid listening, written, and oral communication skills.
ATTENDANCE AND PACTUALITY

1. Always prompt and regular, and willing to work overtime.

2. Come/Report to the workplace on time.
3. Regularly attend the work schedule.
4. Utilize time allocation for task accomplishment
C. Skills
1. Apply safety practices in the workplace.
2. Use Personal Protective Clothing and Equipment (PPE) in performing
assigned tasks.
3. Use appropriate tools and equipment on the assigned tasks.
4. Inspect/clean/maintain tools and work area before and after work.
 5. Keep/arrange tools and equipment in their proper place.
6. Perform housekeeping activities.
7. Observe proper waste disposal.
8. Apply accurate measurement in performing tasks.
9. Read and record required measurements.
10. Perform simple calculations based on the job requirement.
11. Demonstrate accurate reading measurements.
12. Buy ingredients according to the required dishes.
13. Cut vegetables according to the required dishes.
14. Cook dishes following appropriate cooking methods:
a. Lomi
b. Pansit
c. Pansit Canton
d. Palabok
e. Pasta
f. Rice
15. Cut meats and poultry products according to a given menu.
16. Set the table according to the standards.
17. Select packaging appropriate for the preservation of product freshness
and eating characteristics.
18. Serve food selections promptly from service areas.

Describe the student-trainees’ areas of strengths:

Describe the student-trainee areas that need improvement:

Other recommendations:

Industry Supervisor’s Signature Position

Industry Supervisor’s Printed Name Date

Name of Industry Address

 Grade and Section
Immersion Site
Strand/ Specialization

Contact Number
Contact Number

nee and to be returned to the Work Immersion Teacher. Put a check on the box that describes the trainee most accurately. Get the sum of the

4 3 2 1
Good Average Fair Poor
nee most accurately. Get the sum of the value for all responses and record it in the total score section.
TOTAL SCORE_______________