Shalom Crest Wizard Academy
Salvani Street, City Heights, General Santos City
Highly Skilled
Dimension
5 4
Palatability/ Taste The dish was excellent. The
dish was full of flavor, delicious
and appetizing. The dish was of
restaurant quality.
Use of Secret The secret ingredient was well
Ingredient incorporated and
complemented the dish. There
was balance of flavors and
good texture.
Use of Nutritious The dish was infused with
Ingredients nutritious ingredients. There
were 3 or more vegetables
present on the dish.
Safety and Sanitation Great care is taken to keep self,
food areas and kitchen areas
clean to avoid cross
contamination. Washed hands
and tied hair back. Wearing of
proper PPE was observed.
Clean up was excellent.
Team Work All members in the team
worked cooperatively
Time Management Used time efficiently. Stayed
focused on the task. Finished
before time ended.
SY 2019 – 2020
NUTRITION MONTH 2019
Rubric for FILIPINO Main Dish
Skilled
The dish tasted good. The
ingredients were well balanced and
exhibit good texture.
The secret ingredient was used but
was not noticeable.
The team used 2 nutritious
ingredients as part of the dish.
Most members took care to keep
self, food areas and kitchen areas
clean to avoid cross contamination.
Had to be reminded to clean up.
Cleaned everything well.
Group members were working well
together
Group was a little disorganized but
got the job on time.
Moderately Skilled
3 2
The dish was plain and dull. It
needs more improvement.
The secret ingredient was
incorporated but did not
complement the dish.
The dish only has one nutritious
ingredient.
Little care as to how food is
being handled. Little care is
taken to keep self and kitchen
area clean.
Did not wash the utensils and
cleaned the equipment properly.
Not all members are working or
cooperating. The group was not
organized.
Group did not use time efficiently
and barely got done on time.
Unskilled
The components of the dish did not
complement with each other.
The secret ingredient was used but
was not part of the dish.
The ingredient was used as a
garnish or as a side dish
component.
Did not use any nutritious
ingredient.
Several safety and sanitation rules
were not followed.
Clean up was poor.
Members argued about clean up
duties.
Members did not cooperate with
each other.
Objective for the day was not met
on time.