Jhudilyn C.

Rebatado
BTVTED 2A-FSM

HOLISTIC RUBRIC HOLISTIC RUBRIC FOR INDIVIDUAL FOOD PRESENTATION

Rating/Grade Description
1 (Excellent) All food is perfectly cooked, the
presentation surpasses expectations, and
the recipient is kept exceptionally
comfortable throughout the meal.
2 (Very Satisfactory) Food is cooked correctly, the meal is
presented in a clean and well-organized
manner, and the recipient is kept
comfortable throughout the meal.
3 (Satisfactory) Some food is cooked poorly, some aspects
of the presentation are sloppy or unclean,
or the recipient is uncomfortable at times.
4 (Unacceptable) Most of the food is cooked poorly, the
presentation is sloppy or unclean, and the
recipient is uncomfortable most of the time.

Analytic Rubric in Napkin folding

Analytic Rubrics
Criteria Excellent 90-100 Good 80-90 Satisfactory 70-79 Need
Improvement 0-
60
Napkin design Napkin design is The napkin The napkin folding the napkin
creative innovative and design is design is very basic design shown is
and appropriate unique creative but not correct
not
appropriate
Folded napkins Napkins were The napkins The table napkin is The napkins is
were placed in placed and have were placed creative but placed placed
the appropriate creative designs in the incorrect position incorrect
position for the in the appropriate position
meal being appropriate position
served position
Napkin stands Table napkin Napkins The napkins stand The table napkin
or lays stand and lays stand and lay and lays properly does not lay and
properly on properly on the properly on on the table stand in table.
table table with a the table with
unique design basic design
 General Rubrics for Table Settings

Levels Meaning Comments

Excellent Meet the standard of excellence Impressive

exemplary performance in table
settings creativity and uniqueness
Proficient Acceptable standard performance Very Well
and understanding in table Setting
Adequate Just meet the acceptable standard Appropriate
in demonstrating in table setting
Need improvement Not meeting the acceptable Some bases to expect
standard in table setting improvement

Task-specific Rubric on Cooking Pasta

Excellent Good Fair Poor

Cooking Student
Technique demonstrated The student Student The student did
10 pts proper cooking showed proper attempted tasks not focus on the
technique, cooking but got task at hand or
completed all methods and distracted or did did not follow
instructions techniques but not complete the instructions.
successfully, did not practice assigned task,
and finished on good time followed only
time. management. part of the
instructions.
Texture The pasta was The pasta was The pasta was The pasta is not
10pts soft, smooth, soft and smooth Soft but lacking cooked properly
and Creamy but not creamy in flavor
Taste Taste like it is Taste Flavorful Ordinary Does not taste
10pts very flavorful, like a Pasta
luxurious
Eye- Appeal Work of art Attractive Uneven Hard to tell if it is
10pts Excellent plating without being distribution of a food
and color perfect add-ins or
decorations
Teamwork The student The student A student The student did
10 pts worked within worked within helped but with not work within
the group and the group and minimal effort, his group,
demonstrated did all assigned partially helped wandered away
exceptional tasks with some other team from the group,
teamwork by prodding. members, or or showed little
taking initiative needed a lot of group
by working prodding to stay participation.
together with focused in the
other members. group.