Draft Only for Evaluation

Example of an Analytic Rubric featuring UbD Framework

Stage 1: Expected Results and Outcomes
The learner demonstrates understanding of the basic concepts and principles underlying the process and delivery in cooking: Process flow in various methods of cooking (frying, steaming, broiling, baking, stewing, sauting, roasting, etc.) Project plan Four Ms (manpower, materials, machine, methods) of production in cooking Evaluation of products Cost of production Pricing of products The learner produces marketable original/new meal products, following the principles underlying the process and delivery in cooking Applying the basic concepts and principles underlying the process and delivery in cooking is essential to producing marketable meal products. Why do we need to understand the basic concepts and principles underlying the process and delivery in cooking?

Content Standa rd

Essenti al

Performan ce Understan ding Question

Stage 2: The Assessment Process Product/Performance : Marketable original/new meal products following the basic concepts and principles underlying the process and delivery in cooking.

Instructions: Please rate the different aspects of the evidences of understanding of the process and delivery in cooking a marketable original or new meal product. Please check all the criteria/indicators evident and put the level of performance appropriate to the given work. You can put NA (Not Applicable criteria/indicator) or add appropriate one. This is still in its draft form so please fill free to improve it. Criteria at the Level of Understanding
Evidence and Criteria 1. Explanation Explained the basic concepts and principles underlying the process and delivery in cooking with the following traits: Clear Comprehensive Coherent With scientific basis Others: Oral Presentation/ Project Plan Task/ Evidence/ Weight 4 Performance Levels and Desciptions 3 2 1 Very Satisfact ory
FAILED to satisfy 1 of the given indicators below

Score

Excellent
Satisfied ALL of the identified indicators checked below

Satisfact ory
FAILED to satisfy 2 to 3 of the given indicators below

Poor
FAILED to satisfy 4 or more of the given indicators below

Source: This material was prepared by Prof. Marilyn Ubia-Balagtas, Ph.D., Faculty-Philippine Normal University, Manila on 10/22/09.

2. Interpretation Show the significance of the process and delivery of cooking in producing new products with the following traits: clear original creative Others: 3. Application Exhibit marketable meal product following the process and delivery in cooking satisfying the following traits: original creative with nutritive value cost-efficient Others: 4. Perspective Compare and contrast various methods and techniques in cooking with the following traits: clear concise appropriate Others: 5. Empathy Considers the return of producing marketable meal products satisfying the following traits: profitable good quality open Others: 6. Self- Knowledge Reflect on the production process of cooking meal products clear confident Others:

4
Satisfied ALL of the identified indicators checked below

3
FAILED to satisfy 1 of the given indicators below

2
FAILED to satisfy 2 of the given indicators below

1
FAILED to satisfy 3 or more of the given indicators below

Oral Presenta tion/ Product

4
Satisfied ALL of the identified indicators checked below

3
FAILED to satisfy 1 of the given indicators below

2
FAILED to satisfy 2 to 3 of the given indicators below

1
FAILED to satisfy 4 or more of the given indicators below

Work Plan/ Exhibition of Work

3
FAILED to satisfy 1 of the given indicators below

2
FAILED to satisfy 2 of the given indicators below

1
FAILED to satisfy 3 or more of the given indicators below

Oral Presenta tion

Satisfied ALL of the identified indicators checked below

3
FAILED to satisfy 1 of the given indicators below

2
FAILED to satisfy 2 of the given indicators below

1
FAILED to satisfy 3 or more of the given indicators below

Work Plan/ Oral Presenta tion/ Reflective Journal

Satisfied ALL of the identified indicators checked below

4 Oral Presentation/
Satisfied ALL of the identified indicators checked below

3
FAILED to satisfy the first of the given indicators below

2
FAILED to satisfy the second of the given indicators below

1
FAILED to satisfy none of the given indicators below

Reflective Journal

Source: This material was prepared by Prof. Marilyn Ubia-Balagtas, Ph.D., Faculty-Philippine Normal University, Manila on 10/22/09.

Criteria at the Level of Performance

Evidence and Criteria 1. Marketability The meal product satisfies the following traits: Task/ Evidence/ Weight 4 Excellent
Satisfied ALL of the identified indicators checked below

3 Very Satisfacto ry
FAILED to satisfy 1 of the given indicators below

2 Satisfacto ry
FAILED to satisfy 2 to 3 of the given indicators below

1 Score Poor
FAILED to satisfy 4 or more of the given indicators below

Product
good taste good appearance affordable price good packaging Others: 2. Originality The meal product satisfies the following traits:

4
Satisfied ALL of the identified indicators checked below

3
FAILED to satisfy the second only of the given indicators below

2
FAILED to satisfy the first only of the given indicators below

1
FAILED to satisfy none of the given indicators below

Product
unique with new value added

Others: 3. Compliance with Standards The meal product was prepared following these traits: used correct tools for cooking used the correct equipment for cooking prepared correctly all the ingredients for cooking

4
Satisfied ALL of the identified indicators checked below

3
FAILED to satisfy 1 of the given indicators below

2
FAILED to satisfy 2 of the given indicators below

1
FAILED to satisfy 3 or more of the given indicators below

Demonstrat ion/ Observation

Others: 4. Application of Procedure Cooking was done following the following traits: Followed correct food handling procedures Followed safe food handling procedures Others: Demonstra tion/ Observatio n

4
Satisfied ALL of the identified indicators checked below

3
FAILED to satisfy the second only of the given indicators below

2
FAILED to satisfy the first only of the given indicators below

1
FAILED to satisfy none of the given indicators below

Source: This material was prepared by Prof. Marilyn Ubia-Balagtas, Ph.D., Faculty-Philippine Normal University, Manila on 10/22/09.

5. Observance of Work Habits Cooking was done following the following traits:

4
Demonstration and Observation
Satisfied ALL of the identified indicators checked below

3
FAILED to satisfy 1 of the given indicators below

2
FAILED to satisfy 2-4 of the given indicators below

1
FAILED to satisfy 5 or more of the given indicators below

Others:

Tie hair back Wash hands before and throughout the handling food Left the kitchen clean All dishes were washed, dried and put in proper places. Tables and counter tops were clean and dry. Score:

5. Speed /Time

Cooked/ prepared the food ahead of the time set

Cooked/ prepared the food just in time for the

presentation

Cooked/ prepared the food while a

presentation

is going on

Cooked/ prepared the food after everyone has presented

Others:

Final Score

Source: This material was prepared by Prof. Marilyn Ubia-Balagtas, Ph.D., Faculty-Philippine Normal University, Manila on 10/22/09.

Downloaded Rubric for Evaluation Cooking Class Poor 1 pts Recipe Preview Fair 2 pts Good 3 pts
Good Student attended to the entire recipe preview. Poor Fair Student did not pay attention Student paid sporadic attention while recipe was previewed as to the recipe preview. a class. Poor Fair Student did not wash hands or Student did not complete both tie hair back. requirements: failed to wash Student did not rewash hands hands or tie hair back. after touching hair, face, etc. Poor Fair Student only worked with Student worked but prodding. Did not participate complained, refused nonin all tasks, and did not preferred tasks, or quit before demonstrate a willingness to all tasks were complete. work.

Preparation

Cooperation

Skill Practice

Safety

Clean-Up

Good Student did wash hands properly at the beginning and throughout the lab and did tie hair back. Good Student demonstrated a willingness to complete all tasks including clean up tasks. Worked steadily through the lab and participated in all kitchen tasks. Poor Fair Good Student did not practice Student used some of the Student used the demonstrated demonstrated techniques for demonstrated techniques. Did techniques for food preparation food preparation. not pay attention to details. during lab. Student paid attention to details. Poor Fair Good Did not follow safety rules. Student tried to use equipment Student demonstrated safe and Did not use safe food handling safely and correctly. Careless correct use of all kitchen techniques. Did not use kitchen at times and did not always equipment used for the lab. equipment in a safe manner. follow the rules. Student followed safe food Did not clean up during Attempted to follow safe food handling procedures. preparation to prevent handling procedures. accidents. Poor Fair Good The student left unwashed Student washed, dried and put Student left the kitchen clean. items. Counters and tables are away dishes, but left counters All dishes were washed, dried not cleaned well, and dirty unwashed, and tables dirty. and put away. Tables and towels and dishrags are left Laundry may or may not be counter tops were clean and lying about in the kitchen lab. picked up. dry. ALL laundry was gathered up and put in the wash area.

Source: This material was prepared by Prof. Marilyn Ubia-Balagtas, Ph.D., Faculty-Philippine Normal University, Manila on 10/22/09.