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Rubrics Food Prep

This document provides an evaluation form for a nutrition and diet therapy course food preparation assignment. It evaluates students on food preparation skills and techniques, knowledge of the prepared dish's nutrition information and how it fits into meals, presentation, teamwork, and taste of the final dish. Students are scored on a scale of 1 to 4 in various criteria within these categories, with remarks from the instructor and an overall score. The goal is to demonstrate skills in specific food preparation methods while applying nutrition principles.

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Sheena Mae Buana
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19 views

Rubrics Food Prep

This document provides an evaluation form for a nutrition and diet therapy course food preparation assignment. It evaluates students on food preparation skills and techniques, knowledge of the prepared dish's nutrition information and how it fits into meals, presentation, teamwork, and taste of the final dish. Students are scored on a scale of 1 to 4 in various criteria within these categories, with remarks from the instructor and an overall score. The goal is to demonstrate skills in specific food preparation methods while applying nutrition principles.

Uploaded by

Sheena Mae Buana
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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COLLEGE OF NURSING

Course Code.: NCM 21105


Course Title: Nutrition and Diet Therapy RLE

FOOD PREPARATION

NAME/GROUP: ______________________________________________________________________
NAME OF THE DISH/DIET: _____________________________________________________________
YEAR LEVEL/COURSE: ________________________ DATE: ___________________

LEGEND:
4 Competent – (Shows leadership skills, professionalism, creativity, mastered techniques,
completes assigned jobs and duties).
3 Progress is Acceptable – (Practiced good skills, demonstrated all skills, completed
duties, shows professionalism, good attitude, shows creativity, practices good
technique).
2 Needs Improvement – (Participated with only minimal effort, tendency to not follow
directions, skill level needs improvement).
1 Work is Unacceptable – (Lack of effort, professionalism, use of equipment, or did not
do assigned duties).
Wherein:
4 – 90% - 100%
3 – 80% - 89%
2 – 70% - 79%
1 – 0% - 69%

DESCRIPTION 4 3 2 1 REMARKS
Food Preparation
1. Exhibited knowledge in marinating, sautéing, broiling,
grilling, shallow and deep fry, poach, boil, simmer, and
braising.
2. Identification, preparation, cooking, and preparation,
selection, sharpening, storing, and cutting technique.
3. Completed task efficiently and in a logical order.
Nutrition – My Dish
1. Knowledge of My Dish.
2. Serving sizes and calorie diet.
3. Told how My Dish represented in meals prepared.

Presentation
1. Displayed effective communication skills.
2. All team members contributed to the presentation.
Teamwork
1. All team members involved in planning, cooking, and
presenting.
2. Team members communicated effectively.
Taste
1. Food is appealing and appetizing.
2. Attractive and appropriate garnish.

INSTRUCTOR: _____________________________________ SCORE/GRADE: ___________


Brgy. Paciano Rizal, Calamba City, Laguna, 4027 Philippines  Tel. No.: (049) 834-1159
www.perpetualdalta.edu.ph
Calamba Campus

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