PROCESS- BASED AUTHENTIC ASSESSMENT
Overview
WHAT IS A PROCESS- BASED AUTHENTIC ASSESSMENT?
- Its detailed processes reveal the strengths and weaknesses of the students and also show learning gaps. It integrates assessment and instruction to create a detailed evaluation process. Authentic assessments build the student's problem-solving skills and enhance one's ability to apply knowledge to real-life contexts
PROCESS-BASED AUTHENTIC ASSESSMENT
Subject: Technology and Livelihood Education: Home Economics
Grade Level: Grade 8
Topic: Menu Planning and Recipe Development
INTENDED LEARNING OUTCOMES |
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At the end of the lesson the students with 80% of accuracy should have:
- Create a nutritional food base in Meal/ Recipe
- To serve attractive and appetizing meals
ASSESSMENT TASK:
Demonstrate and make a healthy recipe or menu of their like
INSTRUCTIONS:
Materials: (are just provided in the kitchen), ingredient for their recipe.
Process/ Mechanics:
- Bring the students to the kitchen
- Ask them what are their ideas in making a menu or recipe
- Let them met with their group ( 5 groups) then instruct them to think of one recipe/ menu and then let them bring the ingredients the next day
- The next day let them have a performance task. A cooking activity that would be letting them have a perform cooking their chosen recipe/menu by group.
Tips & reminder:
1) Before starting instruct the students some safety measures in doing the cooking activity.
2) Instruct the students to get all equipment ready for the recipe they’re cooking. ...
3) Let them gather all the ingredients ready on they’re workbench. ...
5) Secure the safety of the students
6) Give the student the time and let them do the job
Time Frame:
- Half of the day (8AM-11:30 AM)
Submission:
- The submission due date will be communicated by the teacher or facilitator.
RUBRICS:
Instructions: Teachers or facilitators will use this rubric to assess and provide feedback on students’ performance in demonstrating appropriate and nutritious menu or recipe.
- The rubric should be shared with the students before the assessment will begin, in order the student will know on how they will be evaluated
- The rubric will be use to evaluate and finalize the overall student performance
- The submission due date will be communicated by the teacher or facilitator.
- Teachers should introduce the rubric and explain its components and criteria to the students
- Students should familiarize themselves with the rubric, understanding the criteria and expectations for each component
SCORING RUBRIC
CRITERIA | DELICIOUS (50) | GOOD (40) | NEEDS IMPROVEMENTS (30) | POOR (20) |
SCORE |
TEXTURE |
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TASTE |
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EYE- APPEAL CLEANILINESS |
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REFERENCES:
(APA, categorized, alphabetical) Online Sources:
Jhnlry (2011).CHAPTER II: Process-Oriented Performance-Based Assessment. Stodocu.
https://study.com/learn/lesson/menu-planning-overview-importance-food-service.html
Books:
Journals
PREPARED BY:
DUMDUM, MARIAN ANGELI A. (marianangeli.dumdum@ctu.edu.ph)
May 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/.