This document outlines a rubric for evaluating student performance on a baking or cooking presentation. It evaluates students on preparation, taste of the food, presentation skills, plating of the food, cooperation within the group, and time management. Students are graded individually on preparation and as a group on the other criteria. Spaces are also provided to record the recipe, group number, date, group leader, and members.

1. RUBRICS
Level
Achieved
PERFORMANCE LEVELS
(TEACHER) 4 - PREPAREDNESS
All ingredients are prepared, all needed tools and equipment are present,
and they are wearing complete PPE/ Personal Protective Equipment)
*note: individually graded
8 - TASTE
The ________________ is baked/cooked well, and whether the
taste of the food is good, fine or needs improvement.)
(TEACHER) 7 - PRESENTATION
The procedures on how to bake/cook the food is clear, clarity of
voice during presentation of procedures, the working area is
organized and clean during presentation.)
5 - PLATING
The food looks appetizing.
(TEACHER) 3 - BEHAVIOR
Members of the group cooperated and participated during the presentation
(TEACHER) 3 - TIME MANAGEMENT
3pts-Finish ahead of time
2pts-On time
1pts- Did not finish on time
TOTAL SCORE /30
Competency: MANIPULATION OF BAKING TOOLS AND MEASURING ACCURATELY
RECIPE NAME:
Group Number: Date
LEADER:
MEMBERS:
1. ___________________________
2. ___________________________
3. ___________________________
4. ___________________________
5. ___________________________
6. ___________________________
7. ___________________________
8. ___________________________
9. ___________________________