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Cookies - Jose

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CENTRO ESCOLAR UNIVERSITY

COLLEGE OF HOSPITALITY MANAGEMENT

( PRHO131=LAB)

ACTIVITY: (COOKIES)

(Laboratory/Output#1)

Name: Jose, Kurt Luis V.

Year and Section: BSIHM-HRCO 2A

Date Submitted: 9/07/24

Instruction:

Brief Description of the Topic:

Discuss what the laboratory activity is all about. (100 words)

To create a delightful cookie assortment, start with buttery butter cookies, blending
softened butter, sugar, and flour until smooth. For chocolate cookies, incorporate
cocoa powder and chocolate chips into the dough for a rich flavor. Next, prepare
pinwheel cookies by rolling out two doughs (one vanilla, one chocolate), stacking
them, and swirling together before slicing. Lastly, whip egg whites and sugar to form
light, airy meringues that can be baked to a crisp. Bake all cookies at 350°F (175°C)
for about 10-15 minutes, allowing them to cool completely before enjoying a
delicious variety of sweet treats!

(Ms Jean Semillano)


CENTRO ESCOLAR UNIVERSITY

COLLEGE OF HOSPITALITY MANAGEMENT

Laboratory Output:

Take a photo/s of the output with yourself. Make a short caption for each of the
photo.

“Light, airy, and perfectly sweet—these meringues are a delicate dance of sugar and
whimsy!”

(Ms Jean Semillano)


CENTRO ESCOLAR UNIVERSITY

COLLEGE OF HOSPITALITY MANAGEMENT

RUBRIC FOR GRADING (PRACTICAL/LABORATORY EXECUTION)

Exemplary Proficient Intermediate Marginal Novice


Attributes Score
(10) (8) (6) (4) (2)

Performance and
Presentation
The work is structured,
designed, performed
and presented
throughout in a
manner which is
entirely suited to the
subject-matter proving
and following the
standards set.
● Determine
the required Marginal
Outstanding Well-developed Adequate
knowledge points Poor points
points were points were points were
were were noted.
and noted. noted. noted.
noted.
competencies
needed in
providing
CULINARY
AND
PATISSERIE
OPERATIONS(
HOME/ON-
SITE
GARDENING)

(Ms Jean Semillano)


CENTRO ESCOLAR UNIVERSITY

COLLEGE OF HOSPITALITY MANAGEMENT

Process and Procedure


Demonstrated the
ability to present
standard process and
procedure consistently
with high level of
commitment, time
management and Marginal
Outstanding Well-developed Adequate
following practical points Poor points
points were points were points were
application. were were noted.
noted. noted. noted.
● Present the noted.
assigned
laboratory
based on the
given
instruction.

Technical Features
All technical aspects of
the work within the
student’s control have
been skillfully dealt Marginal
Outstanding Well-developed Adequate
with and there are no points Poor points
points were points were points were
technical problems were were noted.
noted. noted. noted.
that prevent the noted.
output of the work to
follow the standard
procedure and
process.
Ideas and Interview
The work
demonstrates a clear
ability to communicate
significance through
performance and Marginal
Outstanding Well-developed Adequate
presentation. The points Poor points
points were points were points were
student can defend were were noted.
noted. noted. noted.
his/her work in all noted.
respects with a
persuasive rationale
that is relevant,
comprehensive and
complete.
Overall Quality of the
Output
All matters pertaining Marginal
Outstanding Well-developed Adequate
to the expected points Poor points
points were points were points were
performance/ were were noted.
noted. noted. noted.
presentation have noted.
been addressed and
followed.

(Ms Jean Semillano)


CENTRO ESCOLAR UNIVERSITY

COLLEGE OF HOSPITALITY MANAGEMENT

TOTAL Equivalent Rating

(Ms Jean Semillano)

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