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LANTING COLLEGE
BASIC EDUCATION DEPARTMENT
Junior High School
16 Tandang Sora Ave., Sangandaan, Quezon City
Tel. No.: (02)938-7782/(02)938-7789
Telefax No.: (02)939-7229/(02)930-5299
e-mail: info@lantingcollege.edu.ph. website: www.lantingcollege.edu.ph.
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Prepared by:
____________________________________
Name and signature
DATE:______________________________
Submitted to:
SHIRLEY C. ESCAÑO.LPT
T.L.E. Teacher
GROUP # ___
LEADER: ________________________ GRADE AND SECTION:__________
MEMBERS: ________________________ ________________________ DATE:________________________
________________________ ________________________
________________________ ________________________
________________________ ________________________
________________________ ________________________
________________________ ________________________
OBJECTIVES: The learners independently demonstrate an understanding of the underlying principles on cooking and selling
product.
INDIVIDUAL SCORING SHEET FOR COOKING AND SELLING PRODUCTS.
Advance Highly Moderated
Skilled Skilled Unskilled TEACHER’S STUDENT’S
CATEGORY Skilled skilled
(5) (3) (1) POINTS POINTS
(4) (2)
PALATABILITY, Advance Perform food
Perform food
FOOD application on presentation
presentation but Perform food Unpleasant
PRESENTATION, food with palatable
not well in taste presentation presentation
NUTRITION preparation taste and
and unpleasant only and taste.
FACTS AND within their pleasing
presentation.
VALUE. own effort. presentation.
Systematically Application of Application of Application of
SYSTEMATIC Application of
arrange and procedure on procedure on procedure on
APPLICATION OF procedure on
organize the selling selling selling
PROCEDURE IN product selling
product/s in product/s was product/s was product/s was
SELLING was never
presentation for systematic all systematic most systematic
PRODUCTS. systematic.
selling. the time. of the time. sometimes.
OBSERVATION OF Always practice
Safety rules on Safety rules on Safety rules in
SAFETY RULES safety Safety rules on
food food application food
ON FOOD precaution and application
application were observed application
PREPARATION apply 6’s and were never
were observed most of the observed
AND with pleasing observed
all the time. time. sometimes.
PERSONALITY personality.
Perform task Performing task
PUNCTUALITY IN
actively in Performing task Performing task on time but no Performing task
PERFORMING
advance to the was on time. on time but not required was not
TASK
given time. (30 minutes) presentable. incomplete organize.
(30 MINUTES)
(30 minutes) items.
COMPUTATION Total (20)X5 Total (16)X5 Total (12)X5 Total (8)X5 Total (4)X5
NOTE:
*Please always secure the copy of your scoresheet for future evaluation and references.
*Do not forget to fill-out the information above.
SHIRLEY C. ESCAÑO.LPT
TLE Teacher
GROUP # ___
LEADER: ________________________ GRADE AND SECTION:__________
MEMBERS: ________________________ ________________________ DATE:________________________
________________________ ________________________
________________________ ________________________
________________________ ________________________
________________________ ________________________
________________________ ________________________
DIRECTIONS: Please fill-out the information below. Erasures are not allowed.
NOTE: Please use another sheet of short bond paper if needed for other recipe and food information duly signed by group
leader and members.