CONDUCT COMPETENCY ASSESSMENT
Overview
Conduct competency assessment involves evaluating an individual's ability to demonstrate appropriate behavior, attitudes, and skills in specific contexts or roles. It assesses their ethical conduct, professionalism, communication skills, collaboration, and adherence to established standards, ensuring they can effectively navigate social and professional interactions.
CONDUCT COMPETENCY ASSESSMENT
Subject: Cookery
Grade Level: Grade 8
Topic: Baking Tools and Equipment
INTENDED LEARNING OUTCOMES:
At the end of the lesson, the students should have:
- Effectively use baking tools and equipment to measure and portion ingredients accurately.
- Apply safety guidelines when handling baking tools and equipment.
- Demonstrate proficiency in using mixing tools and equipment to combine ingredients thoroughly.
ASSESSMENT TASK:
- Provide a baking recipe or task that requires the use of various tools and equipment.
- Observe their use of tools and equipment, paying attention to their accuracy, efficiency, and adherence to proper techniques.
- Assess their ability to measure ingredients accurately, mix ingredients thoroughly.
INSTRUCTIONS:
Demonstrate proper techniques for handling and using baking tools and equipment and show how to measure ingredients accurately using measuring cups and spoon as you will be assessed by an assessor.
Materials: Baking tools and equipment (Measuring spoon, and measuring cup)
Process/ Mechanics: The learners/ candidate will be provided with specific instructions and a set of baking tools and equipment, assigned specific tasks or scenarios that require the use of the tools and equipment. They will be monitored and guided by the instructor/assessor with a rating sheet as they practice handling and using the tools, ensuring they follow the demonstrated techniques and safety guidelines.
Tips & Reminders: Always prioritize safety when using baking tools and equipment, maintain cleanliness, use tools and equipment as intended, and don't hesitate to ask for help or clarification if you have one.
Time frame: Approximately 1 hour and 30 minutes
Submission: The rating sheet will be passed after the demonstration.
RUBRICS:
Instructions: For the candidate, refer to the specific instructions provided to understands what is expected of them, how to perform the task correctly, and what criteria or standards they will be assessed against.
Specific Instructions for the Candidate
Unit of Competency: Baking Tools and Equipment
Grade Level: Grade 8
Objective: To perform proficiency pertaining to baking tools and equipment
General Instructions: Given the tools and equipment (Measuring Cups & Spoons), you should be able to use them properly and confidently.
Specific Instructions:
- Demonstrate how to use baking tools and equipment specifically measuring cup and measuring spoon.
- Using measuring cup:
- Select the appropriate measuring cup size based on the required quantity.
- Fill the cup with the ingredient, pouring it gently until it reaches the desired measurement.
- Level off the ingredient using a straight edge (e.g., the back of a knife) to remove any excess.
- Using measuring spoon:
- Select the appropriate measuring spoon size based on the required quantity.
- Dip the spoon into the ingredient (e.g., spices, baking soda) and scoop out the required amount.
- Level off the spoon by running the back of a knife or your finger across the top to remove any excess.
Instructions: For the assessor, utilize the rating sheet provided for standardized and systematic way to evaluate and measure the learner/candidate’s performance
Rating Sheet
Candidate’s Name: |
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Assessor’s Name: |
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Qualification Title: | Baking Tools and Equipment |
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During the Demonstration, the Candidate: | Check to show if evidence is demonstrated |
| YES NO |
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REFERENCES:
(APA, categorized, alphabetical)
Conduct Competency Assessment PPT. https://docs.google.com/presentation/d/1u8y586AtpS1BPVzPt_17Ku7amI600VR8/edit?usp=drive_link
PREPARED BY:
BELAMIA, MARYPHERE G. (maryphere.belamia@ctu.edu.ph)
LEENDON GELBORION (leendon.gelborion@ctu.edu.ph)
CAMEL VILLAFUERTE (camel.villafuerte@ctu.edu,ph)
RAMMEL BENTAZAL (rammel.bentazal@ctu.edu.ph)
MAY ANN ACLAO (mayann.aclao@ctu.edu.ph)
MARY GRACE VALLASO (marygrace.vallaso@ctu.edu.ph)
JINALEN REGODOS (jinalen.regodos@ctu.edu.ph)
June 2023
This work is licensed under the Creative Commons Attribution-NonCommercial 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by-nc/4.0/.