Part I.

Motivation Survey Questionnaire

This questionnaire is part of the study that seeks to find out your motivation in

TLE Cookery. In this questionnaire, you are requested to mark check the number

that you feel that best describes your opinion. There are no wrong or right answers.

Please use the following scale to describe the statement.

4 - Very true to me

3 - Moderately true to me

2 - Slightly true to me

1 - Not very true to me

I perform the different skills in TLE* cookery

4 3 2 1
because:

1. I think the course content is meaningful, and useful

to me.

2. I gain satisfaction when I learn new things and I

didn’t need any reward.

3. I would like to learn more about cookery skills.

4. It makes me think hard.

5. I think it is interesting to prepare, cook, present and

store the different dishes in cookery.

6. I enjoy trying to understand things I don’t know.

7. I don’t find the course very meaningful and useful.

All I care is to perform during the activities and do
well.

8. I will get special privileges from my teacher.

9. I want my classmates to think that I am skilful and

smart.
10. My parents and my teacher will be please with
me.

11. If I don’t perform the different skills my teacher will

be mad at me.

12. I think that the most important goal is to gain high

marks in the course.

*TLE – Technology and Livelihood Education

Part II. General Self-Efficacy Scale

(Ralf Schwazwer and Matthias Jerusalem)

This questionnaire is part of the study that seeks to find out your general

sense of perceived self-efficacy in TLE Cookery. In this questionnaire, you are

requested to mark check the number that you feel that best describes your opinion.

There are no wrong or right answers. Please use the following scale to describe the

statement.

4 - Very true to me

3 - Moderately true to me

2 - Slightly true to me

1 - Not very true to me

General Self-Efficacy 4 3 2 1

1. I can always manage to solve difficult problems if I

try hard enough.

2. If someone opposes me, I can find the means and

ways to get what I want.

3. It is easy for me to stick to my aims and accomplish

my goals.
4. I am confident that I could deal efficiently with
unexpected events.
5. Thanks to my resourcefulness, I know how to
handle unforeseen situations.
6. I can solve most problems if I invest the necessary
effort.
7. I can remain calm when facing difficulties because I
can rely on my coping
abilities.
8. When I am confronted with a problem, I can usually
find several solutions.
9. If I am in trouble, I can usually think of a solution.

10.I can usually handle whatever comes my way.

 RUBRIC FOR COOKERY SKILLS

Name:
Teacher’s Name:
Date of Assessment:
Name of Project: Stocks, Soup and Sauces

Scale:
4 – Excellent 3 – Good 2 – Fair 1 – Poor

SKILLS OBSERVATION 4 3 2 1
1.1 Tools, utensil and equipment are sanitized based on the
required task.
1.2 Ingredients are identified correctly, according to standard
recipes, recipe cards or enterprise requirement.

1.3 Ingredients are assembled according to correct quantity

PREPARATION

type and quality required.

1.4 Ingredients are assembled according to correct quality
FOOD

required.
1.5 Ingredients are prepared based on the required form.

1.6 Ingredients are prepared based on the required time

frame.
1.7 Frozen ingredients are thawed following enterprise
procedures.

1.8 Raw ingredients are washed with clean potable water.

2.2 Variety of dishes are prepared according to standard

recipes using a range of cooking methods

2.3 Dishes are cooked based on clients requirements

PRODUCTION

2.4 Sauces that are specific to dish preparations are selected

FOOD

2.5 2.4 Accompaniments that are specific to dish preparations

are prepared
2.5 Cooked dishes are seasoned in accordance with the
required taste of the dishes
2.6 Workplace safety and hygienic procedures are followed
according to enterprise and legal requirements
3.1 Suitable plates are selected according to enterprise
standards
PRESENTATION

3.2 Cooked dishes are presented hygienically

FOOD

3.3 Cooked dishes are presented attractively using suitable

garnishes and side dishes sequentially within the required
timeframe
3.4 Factors in plating dishes are observed in presenting dishes
 4.1 Fresh and processed foods are stored at the correct
STORING temperature
4.2 Optimum freshness and quality are maintained in
accordance with enterprise storing techniques and procedures
4.3 Quality trimmings and other leftovers are utilized where
and when appropriate
4.4 Dishes are stored in accordance with FIFO operating
procedures and storage of egg requirements
TOTAL