ACTIVITY 2 TABLE NAPKIN FOLDING.pptx

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The document contains a rubric for evaluating student presentations on table napkin folding. It lists the evaluation criteria as content (10%), orderliness (20%), creativity (30%), and delivery (40%). The total score possible is 100 points. The rubric was created by instructor Joshua D. Conde for activity number 2 for the Marriot section.

NAME: ACTIVITY #: 2
YEAR/SECTION: MARRIOT
RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION)
CRITERIA (%) SCORES
CONTENT 10
ORDERLINESS 20
CREATIVITY 30
DELIVERY 40
TOTAL 100
JOSHUA D. CONDE
INSTRUCTOR

NAME: ACTIVITY #: 2
YEAR/SECTION: MARRIOT
RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION)
CRITERIA (%) SCORES
CONTENT 10
ORDERLINESS 20
CREATIVITY 30
DELIVERY 40
TOTAL 100
JOSHUA D. CONDE
INSTRUCTOR

NAME: ACTIVITY #: 2
YEAR/SECTION: MARRIOT
RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION)
CRITERIA (%) SCORES
CONTENT 10
ORDERLINESS 20
CREATIVITY 30
DELIVERY 40
TOTAL 100
JOSHUA D. CONDE
INSTRUCTOR

NAME: ACTIVITY #: 2
YEAR/SECTION: MARRIOT
RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION)
CRITERIA (%) SCORES
CONTENT 10
ORDERLINESS 20
CREATIVITY 30
DELIVERY 40
TOTAL 100
JOSHUA D. CONDE
INSTRUCTOR

NAME: ACTIVITY #: 2
YEAR/SECTION: MARRIOT
RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION)
CRITERIA (%) SCORES
CONTENT 10
ORDERLINESS 20
CREATIVITY 30
DELIVERY 40
TOTAL 100
JOSHUA D. CONDE
INSTRUCTOR

NAME: ACTIVITY #: 2
YEAR/SECTION: MARRIOT
RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION)
CRITERIA (%) SCORES
CONTENT 10
ORDERLINESS 20
CREATIVITY 30
DELIVERY 40
TOTAL 100
JOSHUA D. CONDE
INSTRUCTOR

NAME: ACTIVITY #: 2
YEAR/SECTION: MARRIOT
RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION)
CRITERIA (%) SCORES
CONTENT 10
ORDERLINESS 20
CREATIVITY 30
DELIVERY 40
TOTAL 100
JOSHUA D. CONDE
INSTRUCTOR

NAME: ACTIVITY #: 2
YEAR/SECTION: MARRIOT
RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION)
CRITERIA (%) SCORES
CONTENT 10
ORDERLINESS 20
CREATIVITY 30
DELIVERY 40
TOTAL 100
JOSHUA D. CONDE
INSTRUCTOR

NAME: ACTIVITY #: 2
YEAR/SECTION: MARRIOT
RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION)
CRITERIA (%) SCORES
CONTENT 10
ORDERLINESS 20
CREATIVITY 30
DELIVERY 40
TOTAL 100
JOSHUA D. CONDE
INSTRUCTOR

NAME: ACTIVITY #: 2
YEAR/SECTION: MARRIOT
RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION)
CRITERIA (%) SCORES
CONTENT 10
ORDERLINESS 20
CREATIVITY 30
DELIVERY 40
TOTAL 100
JOSHUA D. CONDE
INSTRUCTOR

NAME: ACTIVITY #: 2
YEAR/SECTION: MARRIOT
RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION)
CRITERIA (%) SCORES
CONTENT 10
ORDERLINESS 20
CREATIVITY 30
DELIVERY 40
TOTAL 100
JOSHUA D. CONDE
INSTRUCTOR

NAME: ACTIVITY #: 2
YEAR/SECTION: MARRIOT
RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION)
CRITERIA (%) SCORES
CONTENT 10
ORDERLINESS 20
CREATIVITY 30
DELIVERY 40
TOTAL 100
JOSHUA D. CONDE
INSTRUCTOR

NAME: ACTIVITY #: 2
YEAR/SECTION: MARRIOT
RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION)
CRITERIA (%) SCORES
CONTENT 10
ORDERLINESS 20
CREATIVITY 30
DELIVERY 40
TOTAL 100
JOSHUA D. CONDE
INSTRUCTOR

NAME: ACTIVITY #: 2
YEAR/SECTION: MARRIOT
RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION)
CRITERIA (%) SCORES
CONTENT 10
ORDERLINESS 20
CREATIVITY 30
DELIVERY 40
TOTAL 100
JOSHUA D. CONDE
INSTRUCTOR

NAME: ACTIVITY #: 2
YEAR/SECTION: MARRIOT
RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION)
CRITERIA (%) SCORES
CONTENT 10
ORDERLINESS 20
CREATIVITY 30
DELIVERY 40
TOTAL 100
JOSHUA D. CONDE
INSTRUCTOR

NAME: ACTIVITY #: 2
YEAR/SECTION: MARRIOT
RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION)
CRITERIA (%) SCORES
CONTENT 10
ORDERLINESS 20
CREATIVITY 30
DELIVERY 40
TOTAL 100
JOSHUA D. CONDE
INSTRUCTOR

NAME: ACTIVITY #: 2
YEAR/SECTION: MARRIOT
RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION)
CRITERIA (%) SCORES
CONTENT 10
ORDERLINESS 20
CREATIVITY 30
DELIVERY 40
TOTAL 100
JOSHUA D. CONDE
INSTRUCTOR

NAME: ACTIVITY #: 2
YEAR/SECTION: MARRIOT
RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION)
CRITERIA (%) SCORES
CONTENT 10
ORDERLINESS 20
CREATIVITY 30
DELIVERY 40
TOTAL 100
JOSHUA D. CONDE
INSTRUCTOR

NAME: ACTIVITY #: 2
YEAR/SECTION: MARRIOT
RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION)
CRITERIA (%) SCORES
CONTENT 10
ORDERLINESS 20
CREATIVITY 30
DELIVERY 40
TOTAL 100
JOSHUA D. CONDE
INSTRUCTOR

NAME: ACTIVITY #: 2
YEAR/SECTION: MARRIOT
RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION)
CRITERIA (%) SCORES
CONTENT 10
ORDERLINESS 20
CREATIVITY 30
DELIVERY 40
TOTAL 100
JOSHUA D. CONDE
INSTRUCTOR

NAME: ACTIVITY #: 2
YEAR/SECTION: MARRIOT
RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION)
CRITERIA (%) SCORES
CONTENT 10
ORDERLINESS 20
CREATIVITY 30
DELIVERY 40
TOTAL 100
JOSHUA D. CONDE
INSTRUCTOR

NAME: ACTIVITY #: 2
YEAR/SECTION: MARRIOT
RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION)
CRITERIA (%) SCORES
CONTENT 10
ORDERLINESS 20
CREATIVITY 30
DELIVERY 40
TOTAL 100
JOSHUA D. CONDE
INSTRUCTOR

NAME: ACTIVITY #: 2
YEAR/SECTION: MARRIOT
RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION)
CRITERIA (%) SCORES
CONTENT 10
ORDERLINESS 20
CREATIVITY 30
DELIVERY 40
TOTAL 100
JOSHUA D. CONDE
INSTRUCTOR

NAME: ACTIVITY #: 2
YEAR/SECTION: MARRIOT
RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION)
CRITERIA (%) SCORES
CONTENT 10
ORDERLINESS 20
CREATIVITY 30
DELIVERY 40
TOTAL 100
JOSHUA D. CONDE
INSTRUCTOR

NAME: ACTIVITY #: 2
YEAR/SECTION: MARRIOT
RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION)
CRITERIA (%) SCORES
CONTENT 10
ORDERLINESS 20
CREATIVITY 30
DELIVERY 40
TOTAL 100
JOSHUA D. CONDE
INSTRUCTOR

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This document discusses various styles of table service in restaurants. It identifies French service, Russian service, English/family style, butler service, buffet service, and other styles. It also outlines different types of menus like table d'hote, prix fixe, and a la carte. Finally, it categorizes restaurants into fine dining, bistro/trattoria, and casual/family styles based on atmosphere and service approach.

FOOD AND BEVERAGE PERSONNEL ATTRIBUTES, SKILLS AND KNOWLEDGE

FOOD AND BEVERAGE PERSONNEL ATTRIBUTES, SKILLS AND KNOWLEDGE

FOOD AND BEVERAGE PERSONNEL ATTRIBUTES, SKILLS AND KNOWLEDGE

MUMTAZUL ILYANI AZHAR

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Budget of work in tle 10 cookery - Melanie M. Alido

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WELCOME AND SEAT THE GUESTS.pptx

WELCOME AND SEAT THE GUESTS.pptx

CbaJrmsuKatipunan

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Home Economics Curriculum Map

Home Economics Curriculum Map

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orientation in compentency based training CBT

orientation in compentency based training CBT

orientation in compentency based training CBT

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Module 3 lesson 1- unit and recipe conversion

Module 3 lesson 1- unit and recipe conversion

Module 3 lesson 1- unit and recipe conversion

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Basic cutting techniques

Basic cutting techniques

Basic cutting techniques

This document discusses various cutting techniques for vegetables. It begins by explaining the importance of uniform cuts, noting that consistent sizing ensures even cooking. It then describes the julienne cut which produces thin matchstick pieces. Next, it covers the brunoise dice, the smallest dice cut used for soups. It also explains the small dice and batonnet cuts which produce slightly larger sticks or cubes. Finally, it discusses the chiffonade technique for thinly slicing leafy herbs or greens. The document provides illustrations and definitions for common knife cuts.

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Table Napkin Folding

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This document describes different types of table napkin folding that can be used as decorations during formal dining. It provides instructions for folding napkins into the Pyramid, Arrow, Basic Silverware Pouch, Fancy Silverware Pouch, Goblet Fan, and Fleur de Lys Goblet shapes. Checking of napkin folding is based on accuracy, speed, and visual appearance. Students are assigned to research additional napkin folding styles and table services.

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HOUSEKEEPING NC III - CBLM

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This document provides guidance on competency-based learning materials for supervising room cleaning and maintenance requirements. It outlines the objectives of monitoring housekeeping procedures and resources, which includes ensuring personal protective equipment is used correctly, complying with regulations, and controlling tools and equipment. It also describes responding to accidents and maintaining incident reports. The document provides references and information sheets on monitoring housekeeping requirements and resources, including the roles and responsibilities of housekeeping staff. It emphasizes the importance of quality control, communication, and effective management of the housekeeping department.

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This document provides guidance on organizing bulk cooking operations. It discusses quantifying recipes and converting them for different yields. The key steps are determining the original and required yields to calculate a conversion factor, then multiplying all ingredients by this factor. Factors like equipment size, cooking times and temperatures may also need adjustment. Sample conversions between metric, U.S. and imperial systems are provided to demonstrate the process. Cautions include issues with small home recipes and adjusting spices/seasonings. Proper equipment selection and testing converted recipes is also advised.

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PROPER STORAGE OF CLEANED EQUIPMENT

PROPER STORAGE OF CLEANED EQUIPMENT

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food and beverages curriculum guide senior high school

food and beverages curriculum guide senior high school

food and beverages curriculum guide senior high school

This document outlines the curriculum for a Grade 12 Food and Beverage Services course in the Philippines. The course is designed to develop skills for food and beverage service work. It covers four main competency areas: providing a link between the kitchen and service area, food and beverage service, room service, and developing food and beverage knowledge. Specific lessons include taking orders, setting up dining areas, serving customers, billing, and learning about trends in the industry. The goal is for students to gain the qualifications for a National Certificate Level II in food and beverage services.

Proper storage of kitchen tools and equipment

Proper storage of kitchen tools and equipment

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Proper storage and handling of cleaned kitchen equipment and utensils is important to prevent recontamination. Equipment and utensils must be stored in clean areas and handled carefully to minimize contact with food surfaces. The document also provides 10 steps for organizing kitchen cabinets, which include cleaning shelves, placing most used items in easy to reach spots, and inverting or covering items when not in closed cabinets.

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food and beverages curriculum guide senior high school

food and beverages curriculum guide senior high school

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1. NAME: ACTIVITY #: 2 YEAR/SECTION: MARRIOT RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION) CRITERIA (%) SCORES CONTENT 10 ORDERLINESS 20 CREATIVITY 30 DELIVERY 40 TOTAL 100 JOSHUA D. CONDE INSTRUCTOR

2. NAME: ACTIVITY #: 2 YEAR/SECTION: MARRIOT RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION) CRITERIA (%) SCORES CONTENT 10 ORDERLINESS 20 CREATIVITY 30 DELIVERY 40 TOTAL 100 JOSHUA D. CONDE INSTRUCTOR

3. NAME: ACTIVITY #: 2 YEAR/SECTION: MARRIOT RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION) CRITERIA (%) SCORES CONTENT 10 ORDERLINESS 20 CREATIVITY 30 DELIVERY 40 TOTAL 100 JOSHUA D. CONDE INSTRUCTOR

4. NAME: ACTIVITY #: 2 YEAR/SECTION: MARRIOT RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION) CRITERIA (%) SCORES CONTENT 10 ORDERLINESS 20 CREATIVITY 30 DELIVERY 40 TOTAL 100 JOSHUA D. CONDE INSTRUCTOR

5. NAME: ACTIVITY #: 2 YEAR/SECTION: MARRIOT RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION) CRITERIA (%) SCORES CONTENT 10 ORDERLINESS 20 CREATIVITY 30 DELIVERY 40 TOTAL 100 JOSHUA D. CONDE INSTRUCTOR

6. NAME: ACTIVITY #: 2 YEAR/SECTION: MARRIOT RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION) CRITERIA (%) SCORES CONTENT 10 ORDERLINESS 20 CREATIVITY 30 DELIVERY 40 TOTAL 100 JOSHUA D. CONDE INSTRUCTOR

7. NAME: ACTIVITY #: 2 YEAR/SECTION: MARRIOT RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION) CRITERIA (%) SCORES CONTENT 10 ORDERLINESS 20 CREATIVITY 30 DELIVERY 40 TOTAL 100 JOSHUA D. CONDE INSTRUCTOR

8. NAME: ACTIVITY #: 2 YEAR/SECTION: MARRIOT RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION) CRITERIA (%) SCORES CONTENT 10 ORDERLINESS 20 CREATIVITY 30 DELIVERY 40 TOTAL 100 JOSHUA D. CONDE INSTRUCTOR

9. NAME: ACTIVITY #: 2 YEAR/SECTION: MARRIOT RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION) CRITERIA (%) SCORES CONTENT 10 ORDERLINESS 20 CREATIVITY 30 DELIVERY 40 TOTAL 100 JOSHUA D. CONDE INSTRUCTOR

10. NAME: ACTIVITY #: 2 YEAR/SECTION: MARRIOT RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION) CRITERIA (%) SCORES CONTENT 10 ORDERLINESS 20 CREATIVITY 30 DELIVERY 40 TOTAL 100 JOSHUA D. CONDE INSTRUCTOR

11. NAME: ACTIVITY #: 2 YEAR/SECTION: MARRIOT RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION) CRITERIA (%) SCORES CONTENT 10 ORDERLINESS 20 CREATIVITY 30 DELIVERY 40 TOTAL 100 JOSHUA D. CONDE INSTRUCTOR

12. NAME: ACTIVITY #: 2 YEAR/SECTION: MARRIOT RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION) CRITERIA (%) SCORES CONTENT 10 ORDERLINESS 20 CREATIVITY 30 DELIVERY 40 TOTAL 100 JOSHUA D. CONDE INSTRUCTOR

13. NAME: ACTIVITY #: 2 YEAR/SECTION: MARRIOT RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION) CRITERIA (%) SCORES CONTENT 10 ORDERLINESS 20 CREATIVITY 30 DELIVERY 40 TOTAL 100 JOSHUA D. CONDE INSTRUCTOR

14. NAME: ACTIVITY #: 2 YEAR/SECTION: MARRIOT RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION) CRITERIA (%) SCORES CONTENT 10 ORDERLINESS 20 CREATIVITY 30 DELIVERY 40 TOTAL 100 JOSHUA D. CONDE INSTRUCTOR

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16. NAME: ACTIVITY #: 2 YEAR/SECTION: MARRIOT RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION) CRITERIA (%) SCORES CONTENT 10 ORDERLINESS 20 CREATIVITY 30 DELIVERY 40 TOTAL 100 JOSHUA D. CONDE INSTRUCTOR

17. NAME: ACTIVITY #: 2 YEAR/SECTION: MARRIOT RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION) CRITERIA (%) SCORES CONTENT 10 ORDERLINESS 20 CREATIVITY 30 DELIVERY 40 TOTAL 100 JOSHUA D. CONDE INSTRUCTOR

18. NAME: ACTIVITY #: 2 YEAR/SECTION: MARRIOT RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION) CRITERIA (%) SCORES CONTENT 10 ORDERLINESS 20 CREATIVITY 30 DELIVERY 40 TOTAL 100 JOSHUA D. CONDE INSTRUCTOR

19. NAME: ACTIVITY #: 2 YEAR/SECTION: MARRIOT RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION) CRITERIA (%) SCORES CONTENT 10 ORDERLINESS 20 CREATIVITY 30 DELIVERY 40 TOTAL 100 JOSHUA D. CONDE INSTRUCTOR

20. NAME: ACTIVITY #: 2 YEAR/SECTION: MARRIOT RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION) CRITERIA (%) SCORES CONTENT 10 ORDERLINESS 20 CREATIVITY 30 DELIVERY 40 TOTAL 100 JOSHUA D. CONDE INSTRUCTOR

21. NAME: ACTIVITY #: 2 YEAR/SECTION: MARRIOT RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION) CRITERIA (%) SCORES CONTENT 10 ORDERLINESS 20 CREATIVITY 30 DELIVERY 40 TOTAL 100 JOSHUA D. CONDE INSTRUCTOR

22. NAME: ACTIVITY #: 2 YEAR/SECTION: MARRIOT RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION) CRITERIA (%) SCORES CONTENT 10 ORDERLINESS 20 CREATIVITY 30 DELIVERY 40 TOTAL 100 JOSHUA D. CONDE INSTRUCTOR

23. NAME: ACTIVITY #: 2 YEAR/SECTION: MARRIOT RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION) CRITERIA (%) SCORES CONTENT 10 ORDERLINESS 20 CREATIVITY 30 DELIVERY 40 TOTAL 100 JOSHUA D. CONDE INSTRUCTOR

24. NAME: ACTIVITY #: 2 YEAR/SECTION: MARRIOT RUBRIC FOR TABLE NAPKIN FOLDING (VLOG/VIDEO PRESENTATION) CRITERIA (%) SCORES CONTENT 10 ORDERLINESS 20 CREATIVITY 30 DELIVERY 40 TOTAL 100 JOSHUA D. CONDE INSTRUCTOR

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