Activity 2

Assessment in Learning 1
Nature of Assessment
Dr. Erist A Capul

Name: Beriña, Khrizie Moyeen D.

Section: BTLEDHE 2-1
Date: April 10, 2024
Grade Level: 9

Subject: TLE

Assessment to be given (indicate the description of the

assignment)

Quarter Competencies Assessment for Learning Assessment of Learning Assessment as Learning

1 Recognizes *Self rating *Demonstration *Observational:
kitchen tools Questionnaire ( Tell and show me the Have learners identify
and equipment ( Assess your PECs by proper cleaning and different kitchen tools and
to be cleaned answering the test sanitizing of tools and equipment that require
and sanitized items.) equipment and kitchen cleaning and sanitizing within
premises a given set-up.
2 Generate a *Presentation of the *Evaluation of Practical Business Idea:
business idea Business Plan: Skills: Give a brief overview of the
that relates Assign students to write Using hands-on cooking idea behind your restaurant,
with a career a thorough business plan activities and tests, food truck, catering service, or
choice in for their endeavor determine students' specialty food product
Cookery involving cooking. mastery of culinary skills business.
Evaluate their capacity to such as chopping,
explain their idea, preparing food, cooking
pinpoint target procedures, and
audiences, lay out presentation.
financial estimates, and
plan out marketing
initiatives. Market
research, creativity,
viability, and
presentation clarity are a
few examples of
evaluation criteria.
3 Performing Pre- Conditioner Application Styling: Shampooing:
and Post-Hair (5 points): Evaluate the student's Reflect on your shampooing
Care Activities Students will apply proficiency in basic styling technique. What aspects do
conditioner correctly, techniques and creativity: you feel confident about?
ensuring even (1-5) What areas do you think need
distribution and covering Rate the student's improvement?
the entire length of the attention to client Based on your reflection, set a
 hair. preferences during specific goal for enhancing
Assessment will consider styling: (1-5) your shampooing technique in
the appropriateness of the next practice session.
the conditioner for the
hair type and its
intended purpose.

Reference:

Tle Grade 9 (Cookery&Bpp) Syllabus | PDF | Cakes | Hors D'oeuvre

https://www.studocu.com/en-us/document/st-charles-preparatory-school/randalf/cookery-nc-ii-cg-
grade-9-cookery/34117251
https://depedtambayan.net/technology-and-livelihood-education-9-barbering-quarter-1-module-1-
lesson-4-performing-pre-and-post-hair-care-activities/