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Performance Rubrics

This document contains a performance evaluation rubric for a bread and pastry production competency. It evaluates 6 dimensions of performance on a scale from Excellent to Needs Improvement. The dimensions assessed include: 1) use of complete personal protective equipment, 2) use of tools and equipment, 3) application of procedures, 4) safety work habits, 5) completeness of task, and 6) time management. Points are awarded based on the performance level demonstrated in each dimension. The total points earned are calculated at the end to determine an overall performance rating.
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100% found this document useful (1 vote)
104 views1 page

Performance Rubrics

This document contains a performance evaluation rubric for a bread and pastry production competency. It evaluates 6 dimensions of performance on a scale from Excellent to Needs Improvement. The dimensions assessed include: 1) use of complete personal protective equipment, 2) use of tools and equipment, 3) application of procedures, 4) safety work habits, 5) completeness of task, and 6) time management. Points are awarded based on the performance level demonstrated in each dimension. The total points earned are calculated at the end to determine an overall performance rating.
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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DIMENSION PERFORMANCE LEVEL

Needs
EXCELLENT Very Satisfactory Satisfactory No Points
Improvement
(100-95 pts) (94-85 pts) (84-80 pts) attempt Earned
(79-75 ptS.)
1.COMPLETE Provides lacks 1 item for only 1 item No
lacks 2 item for PPE
PPE complete PPE PPE provided for PPE attempt
Uses tools and Uses tools and Uses tools and Uses tools and
equipment equipment equipment equipment
2.Use of tools No
correctly and correctly and correctly but less incorrectly and
and equipment attempt
confidently confidently most confidently some less confidently
of the time times most of the time
manifests less
manifests very manifests very clear
understanding of
clear Manifests understanding of
the step-by-step
understanding understanding of the step-by-step No
procedures
of the step-by- the step-by-step procedures but attempt
seeking
step procedures sometimes seeks
3.Application of clarification most
procedures clarification
Procedures of the time
works works works
works
independently independently with independently
independently No
with ease and ease and but with
with ease and attempt
confidence at confidence assistance from
most of the time
all times sometimes most of the times
observes most of the time
observes safety observes safety
4. Safety Work safety not observing No
precautions precautions
Habits precautions at safety attempt
most of the time sometimes
all time precautions
task is task is task is nearly
completed completed completed task is not
5.Completeness following in following the following the completed No
of Task the activity procedures in procedures in the attempt
improvement/i the project project
nnovations
work completed work completed
work work completed
6.Time ______(min./hrs./d _____(min./hrs./ No
completed a within allotted
Management ays) days) attempt
head of time time
beyond beyond
TOTAL POINTS:
BREAD AND PASTRY PRODUCTION

PERFORMANCE RATING

COMPETENCY: ____________________________________________________________

Work Station #_________Date:_______________________ Section:______________

Students’ Name: 1. _____________________________________________________

2. ______________________________________________________

PROJECT TITLE:_________________________________________________________

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