PROCESS BASED ASSESSMENT DESIGN PLAN
Overview
A sample design plan of process based assessment.
PROCESS-BASED AUTHENTIC ASSESSMENT
Subject: Technology and Livelihood Education: Cookery
Grade Level: Grade 8
Topic: Kitchen Equipment and Tools
INTENDED LEARNING OUTCOMES:
At the end of the lesson the students with 80% of accuracy should have:
- Identify the purpose and proper use of common kitchen tools and equipment
- Define each kitchen tools and equipment
- Recognize the importance of correct usage of kitchen tools and equipment
ASSESSMENT TASK:
Demonstrate the proper use of kitchen tools and equipment.
INSTRUCTIONS:
Materials:
- Assorted kitchen tools and equipment (e.g., knives, cutting boards, measuring cups, mixing bowls, stovetops, ovens, blenders, toasters)
- Ingredients for simple recipes (optional)
Process/ Mechanics:
- Bring the students to the cookery room or in the food laboratory.
- Ask them to find kitchen equipment and tools, they know.
- To the kitchen tools and equipment they find,ask them to demonstrate its proper use to the class.
Tips & Reminders:
- Always handle kitchen tools and equipment with care to prevent accidents.
- Follow safety guidelines and instructions provided for each tool or equipment.
- Ask for assistance from a teacher or adult if you are unsure about using a specific tool or equipment.
- Clean and store the tools and equipment properly after use to maintain their functionality.
Time frame:
- 1 class period
Submission:
- During the day of the demonstration
RUBRICS:
Instructions:
- The teacher or an assigned evaluator will use the rubric to assess your demonstration of kitchen tools and equipment.
- The assessor will observe your performance and refer to the rubric to determine the level of achievement for each performance indicator.
- They will assign the appropriate rating or score based on their observations and assessment criteria.
- When assessing each performance indicator, the assessor will consider the extent to which you meet the criteria outlined in the rubric.
- They will use their professional judgment to assign a rating or score that best reflects your level of proficiency for that specific indicator.
- After completing the assessment using the rubric, the assessor will provide you with constructive feedback.
- The feedback will highlight your strengths and areas for improvement based on the rubric's criteria.
SCORING RUBRIC:
CRITERIA | 5 | 4 | 3 | 2 |
PREPARATION | Students have all the ingredients and the necessary utensils for the demonstration. | Some of the ingredients and utensils are present for the demonstration. | Several of the ingredients and utensils are not present for the demonstration. | No preparation at all. |
SAFETY AND SANITATION | Incorporated 3 or more safety sanitation guidelines. | Incorporated 2 safety and sanitation guidelines. | Incorporated 1 safety and sanitation guidelines. | Did not incorporate any safety or sanitation guidelines. |
PROPER EXECUTION | Student shows the proper use of equipment and tools in detailed. | Student shows the use of equipment and tools better but not so proper. | Student shows the use of equipment and tools poorly. | No proper use of equipment and tools. |
PROPER CLEANING | Clean and organized area where no items left on counter or sink. | Adequate cleaning where some areas are neglected. | For cleaning of equipment and tools that must be rewashed before use. | No cleaning of equipment and tools or the surface area. |
PROPER STORAGE | Clean equipment and tools are properly stored. | Adequate cleaning of equipment,some disorganization in storage. | Poor sense of organization in the storage | No organization at the storage. |
REFERENCES:
Legarde, L. (2023). 20 Kitchen Tools and Equipment Every Cook Must Know. HICAPS Mktg. Corp.
https://hicaps.com.ph/20-kitchen-tools-and-equipment/
PREPARED BY:
ALCONERA, GLYDELL ANN (glydellann.alconera@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/.