MANILA TYTANA COLLEGES

SENIOR HIGH SCHOOL DEPARTMENT

TECHNICAL-VOCATIONAL-LIVELIHOOD HOTEL & RESTAURANT SERVICES
PRACTICAL SKILLS EVALUATION
Year & Section: ______________________ Group No.:______________

Menu/Product:__________________________________________ Date:________________
CRITERIA POOR FAIR GOOD EXCELLENT GRADE
PROFESSIONAL Uncooperative Fairly works well with others but complained, refused non- Works steadily through the lab and participated in Works well with others; assists or shares
ETHICS / Fails to follow instructions preferred tasks or quit before all tasks were complete all kitchen tasks knowledge
Work area is disorganized. Work are/is cluttered and supplies are out of place. Demonstrated willingness to complete all tasks Works steadily through the lab and
ATTITUDE, Wastes time looking for supplies. Often wastes class time and is often off task. including clean up tasks. participates in all kitchen tasks without
CONDUCT & Always not inside the lab Work area is mostly clutter free. prompting
ORGANIZATION Doing other things which are not
2-3 Gathers most of the needed supplies before Work area is always neat and clutter free.
(10 pts) prescribed within the assigned task beginning lab. Gathers all needed supplies before
1 4-6 beginning lab. 7-10
SAFETY AND Did not demonstrate proper safety Demonstrates several unsafe practices such as improper Demonstrates violation of one or two minor safety Demonstrates safety and sanitation
SANITATION and sanitation practices use of equipment, towels, or wondering and sanitation standards v proper safety and practices and ensured they were
sanitation practices most of the time. practiced by others in the group.
(10 pts) 1 2-3
4-6 . 7-10
KNOWLEDGE Minimal knowledge of relevant Understands at least 50% of the information about relevant Understands at least 75% of the information about Understands thoroughly all information
AND COOKING recipes, ingredients and menus recipes, ingredients, and menu relevant recipes, ingredients, and menus about relevant recipes, ingredients and
Recipes were not followed correctly Errors were made in following directions of recipe or Chef menus
SKILLS and Chef instructions were ignored instructions
(10 PTS)
Did not get all equipment and Completes most of preparation steps but missed one or Completes all the steps but did not use time Practices excellent time management in
ingredients more of the procedures. management preparation procedures and completed all
Measured ingredients improperly. Measures some ingredients improperly. Measures ingredients properly. steps successfully.
Did not prepare ingredients Did not participate in all the preparation steps or wandered Prepares majority of ingredients properly. Measures all ingredients properly.
properly. out of group during the process. Prepares ingredients according to
Did not read recipe before instructions. Work area is prepared and
beginning preparation, missed a maintained throughout class time
preparation step
Minimal knowledge and skills Knowledgeable of at least 50% of the topics information Knowledgeable of at least 75% of the topics Well versed in topic; performed all tasks
Did not focus on task at hand, left and can demonstrate at least 50% of relevant skill information and can demonstrate at least 75% of as instructed or required.
equipment on stove unattended, Attempted to implement tasks but got distracted or did not the relevant skills. Demonstrated proper cooking technique,
did not control heat, did not follow complete assigned task, followed only part of the Showed proper cooking methods and techniques, showed professionalism, completed all
instructions. but did not practice good time management. instructions successfully, and finished
instructions. 2-3 within the allotted time.
1 4-6 7-10

MANILA TYTANA COLLEGES

SENIOR HIGH SCHOOL DEPARTMENT
TECHNICAL-VOCATIONAL-LIVELIHOOD HOTEL & RESTAURANT SERVICES
PRODUCT EVALUATION
Year & Section: ______________________ Group No.:______________

Menu/Product:__________________________________________ Date:________________
CRITERIA POOR FAIR GOOD EXCELLENT GRADE
PROFESSIONAL Uncooperative Fairly works well with others but complained, refused non- Works steadily through the lab and participated in Works well with others; assists or shares
ETHICS / Fails to follow instructions preferred tasks or quit before all tasks were complete all kitchen tasks knowledge
Work area is disorganized. Work are/is cluttered and supplies are out of place. Demonstrated willingness to complete all tasks Works steadily through the lab and
ATTITUDE, Wastes time looking for supplies. Often wastes class time and is often off task. including clean up tasks. participates in all kitchen tasks without
CONDUCT & Always not inside the lab Work area is mostly clutter free. prompting
ORGANIZATION Doing other things which are not
2-3 Gathers most of the needed supplies before Work area is always neat and clutter free.
(10 pts) prescribed within the assigned task beginning lab. Gathers all needed supplies before
1 4-6 beginning lab. 7-10
SAFETY AND Did not demonstrate proper safety Demonstrates several unsafe practices such as improper Demonstrates violation of one or two minor safety Demonstrates safety and sanitation
SANITATION and sanitation practices use of equipment, towels, or wondering and sanitation standards v proper safety and practices and ensured they were
sanitation practices most of the time. practiced by others in the group.
(10 pts) 1 2-3
4-6 . 7-10
KNOWLEDGE Minimal knowledge of relevant Understands at least 50% of the information about relevant Understands at least 75% of the information about Understands thoroughly all information
AND COOKING recipes, ingredients and menus recipes, ingredients, and menu relevant recipes, ingredients, and menus about relevant recipes, ingredients and
Recipes were not followed correctly Errors were made in following directions of recipe or Chef menus
SKILLS and Chef instructions were ignored instructions
(10 PTS)
Did not get all equipment and Completes most of preparation steps but missed one or Completes all the steps but did not use time Practices excellent time management in
ingredients more of the procedures. management preparation procedures and completed all
Measured ingredients improperly. Measures some ingredients improperly. Measures ingredients properly. steps successfully.
Did not prepare ingredients Did not participate in all the preparation steps or wandered Prepares majority of ingredients properly. Measures all ingredients properly.
properly. out of group during the process. Prepares ingredients according to
Did not read recipe before instructions. Work area is prepared and
beginning preparation, missed a maintained throughout class time
preparation step
Minimal knowledge and skills Knowledgeable of at least 50% of the topics information Knowledgeable of at least 75% of the topics Well versed in topic; performed all tasks
Did not focus on task at hand, left and can demonstrate at least 50% of relevant skill information and can demonstrate at least 75% of as instructed or required.
equipment on stove unattended, Attempted to implement tasks but got distracted or did not the relevant skills. Demonstrated proper cooking technique,
did not control heat, did not follow complete assigned task, followed only part of the Showed proper cooking methods and techniques, showed professionalism, completed all
instructions. but did not practice good time management. instructions successfully, and finished
instructions. 2-3 within the allotted time.
1 4-6 7-10

MANILA TYTANA COLLEGES

SENIOR HIGH SCHOOL DEPARTMENT
TECHNICAL-VOCATIONAL-LIVELIHOOD HOTEL & RESTAURANT SERVICES
PRODUCT EVALUATION
Year & Section: ______________________ Group No.:______________

Menu/Product:__________________________________________ Date:________________
CRITERIA POOR FAIR GOOD EXCELLENT GRADE
PROFESSIONAL Uncooperative Fairly works well with others but complained, refused non- Works steadily through the lab and participated in Works well with others; assists or shares
ETHICS / Fails to follow instructions preferred tasks or quit before all tasks were complete all kitchen tasks knowledge
Work area is disorganized. Work are/is cluttered and supplies are out of place. Demonstrated willingness to complete all tasks Works steadily through the lab and
ATTITUDE, Wastes time looking for supplies. Often wastes class time and is often off task. including clean up tasks. participates in all kitchen tasks without
CONDUCT & Always not inside the lab Work area is mostly clutter free. prompting
ORGANIZATION Doing other things which are not
2-3 Gathers most of the needed supplies before Work area is always neat and clutter free.
(10 pts) prescribed within the assigned task beginning lab. Gathers all needed supplies before
1 4-6 beginning lab. 7-10
SAFETY AND Did not demonstrate proper safety Demonstrates several unsafe practices such as improper Demonstrates violation of one or two minor safety Demonstrates safety and sanitation
SANITATION and sanitation practices use of equipment, towels, or wondering and sanitation standards v proper safety and practices and ensured they were
sanitation practices most of the time. practiced by others in the group.
(10 pts) 1 2-3
4-6 . 7-10
KNOWLEDGE Minimal knowledge of relevant Understands at least 50% of the information about relevant Understands at least 75% of the information about Understands thoroughly all information
AND COOKING recipes, ingredients and menus recipes, ingredients, and menu relevant recipes, ingredients, and menus about relevant recipes, ingredients and
Recipes were not followed correctly Errors were made in following directions of recipe or Chef menus
SKILLS and Chef instructions were ignored instructions
(10 PTS)
Did not get all equipment and Completes most of preparation steps but missed one or Completes all the steps but did not use time Practices excellent time management in
ingredients more of the procedures. management preparation procedures and completed all
Measured ingredients improperly. Measures some ingredients improperly. Measures ingredients properly. steps successfully.
Did not prepare ingredients Did not participate in all the preparation steps or wandered Prepares majority of ingredients properly. Measures all ingredients properly.
properly. out of group during the process. Prepares ingredients according to
Did not read recipe before instructions. Work area is prepared and
beginning preparation, missed a maintained throughout class time
preparation step
Minimal knowledge and skills Knowledgeable of at least 50% of the topics information Knowledgeable of at least 75% of the topics Well versed in topic; performed all tasks
Did not focus on task at hand, left and can demonstrate at least 50% of relevant skill information and can demonstrate at least 75% of as instructed or required.
equipment on stove unattended, Attempted to implement tasks but got distracted or did not the relevant skills. Demonstrated proper cooking technique,
did not control heat, did not follow complete assigned task, followed only part of the Showed proper cooking methods and techniques, showed professionalism, completed all
instructions. but did not practice good time management. instructions successfully, and finished
instructions. 2-3 within the allotted time.
1 4-6 7-10