Page 184 - Area III CURRICULUM AND INSTRUCTION

LABORATORY ACTIVITIES
Cordillera Cuisine

A.PERFORMANCE EVALUATION
Indicators Excellent V. Good Good Fair Poor
(5 points) (4points) (3 points) (2points) (1points)
Personal and pre-
preparation
Preparation
Cooking
Time management
Uniform / Attire
Hygiene and
Sanitation
Group
Cooperation
Final Product
Clean up
Total Points

Name of the Student Date Name of Instructor
B. PRODUCT EVALUATION
Indicators Excellent V. Good Good Fair Poor
(10 points) (8points) (6points) (4points) (2points)
Texture
Taste
Richness
Eye- appeal
Total Points

Name of the Student Date Name of Instructor
Culinary arts and Sciences
Hygiene 10%
Skills mastery 25%
Palatability/ taste 35%
Presentation (plating & garnishing) 10%
Speed 20%
Total 100%
Table skirting (Free Style)
Hygiene 15%
Neatness ( over all presentation) 35%
Uniqueness of the table design 30%
Speed 20%
Total 100%
Table Skirting and Table Setting -Theme: Wedding theme
Beauty and balance 20%
Complexity and harmony 20%
Creativity, appropriateness and reflection of the theme 20%
Accuracy and completeness of set-up 20%
Speed and discipline 10%
Over all beauty, impact and element of surprise 10%
Total 100%