PORTFOLIO - BASED AUTHENTIC ASSESSMENT
Overview
A portfolio based authentic assessment in food preparation where there is a comprehensive collection of materials that showcases an individual's skills, experiences, and achievements in the field of culinary arts and food preparation.
PORTFOLIO - BASED AUTHENTIC ASSESSMENT
Subject: Technology and Livelihood Education: Agri-Fishery Arts
Grade Level: Grade 7
Topic: Food Preparation
Student’s Goals: Student are able to be creative in a way they highlight their best work and skills and reflect on their learning and assess on their progress.
Teacher’s Goals: Teachers aim to encourage student to think critically about their work and identify an area for improvement.
INTENDED LEARNING OUTCOMES:
At the end of the lesson the students with 80% of accuracy should have:
- Demonstrate innovative and creative approaches to food preparation, including unique ingredient combinations, creative plating techniques, and the ability to experiment with flavors and textures to create exciting culinary experiences.
- Present a collection of notable achievements, projects, or works.
- Showcase the impact of the work, whether it's in terms of influencing opinions, inspiring others, solving problems, or making a difference in your field.
ASSESSMENT TASK:
Student must create a Showcase Portfolio on “Food Preparation” where they will highlight their best work.
INSTRUCTIONS:
Materials:
- Food Photography
- Recipes
- Menu Designs
- Other materials
Process/ Mechanics:
- Identify the goals and objectives of food preparation.
- Make a recipe that meets the objectives and goals
- Implement the recipe.
- Evaluate the effectiveness of the food and recipe based on the rubric.
Tips & Reminders:
- Students must prioritize food safety practices to prevent foodborne illnesses.
- Students must carefully read and understand recipes and instructions provided for a specific dish or cooking technique.
- Students should learn to plan and prioritize tasks, ensuring that various components of a dish are ready at the appropriate times.
- This is a class project
- Cooperation, camaraderie and time management are the key for this collaborative project.
Time frame:
- Beginning of the 3rd Quarter ( May 10, 2023) and up until the end of the 3rd quarter, probably 3 weeks to 1 month.
Submission:
- May 30, 2023
RUBRICS:
Instructions:
- The portfolio should have cover page, table of contents, introductions, goals, and artifacts which is the showcasing portion of their best works.
- To be followed by reflection in which it requires greater depth and perception that what students have learned and area of where it needs an improvement.
- The layout or the format of the portfolio should be formal.
- Choose the best work about food preparation with the different kinds of dishes and description of each recipe that you’ve made already.
- Plan your presentation. Think properly on how you will want to present your portfolio. The freedom is given to each student to present it in their own and creative way.
- Get feedback by the teacher and also from the classmates.
- After feedbacking, the portfolio that needs revision and improvement will be returned and so the student will work again on it for more improvement and so on.
- The making of portfolio will start during our session in this subject and to be submitted at the end of the semester or quarter.
Note: The rubrics are tools to help evaluate the quality of the work objectively. Use them to understand the expectations and improve the project accordingly.
ANALYTIC RUBRIC:
| EXCELLENT (3) | GOOD (2) | NEEDS IMPROVEMENT (1) |
ORGANIZATION |
Information is very organized with well constructed paragraph and information that is factual and correct.
|
Information is organized but paragraphs are not well constructed and information is factual. |
Information is not only disorganized but inaccurate. |
CONTENT |
Information clearly relates to the topic that includes several supporting details.
|
Information has little to do with the topic. |
Information has nothing to do with the topic. |
REFLECTION |
Demonstrate a concise understanding about the output and demonstrates willingness to learn and grow.
|
Demonstrate limited understanding about the output. |
Demonstrate no understanding about the topic. |
REFERENCES:
United States Department of Agriculture. (2019). Safe Minimum Cooking Temperatures. Food Safety and Inspection Service.
https://www.foodsafety.gov/food-safety-charts/safe-minimum-cooking-temperature
Book Source:
McGee, H. (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner.
Journal Source:
Hall, N., Hoek, A. C., & Mills, S. (2018). Consumer perceptions of cooking and food safety: A systematic review. British Food Journal, 120(9), 2048-2060.
PREPARED BY:
ALAGBAN, PATRICIA ISABEL P. (patriciaisabel.alagban@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/.