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    Project Plan in Tle 10

    Uploaded by

    Daniella L. Lonceras
    This project plan outlines baking pies in TLE 10. It includes objectives to perform mise en place, prepare various baked goods, and find pleasure in baking. Tools, utensils, equipment and ingredients are listed. A baking evaluation rubric is provided to assess preparation, safety, teamwork, baking skills, and the final pies on levels from poor to excellent.

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    © All Rights Reserved
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    Project Plan in Tle 10

    Uploaded by

    Daniella L. Lonceras
    1K views2 pages
    This project plan outlines baking pies in TLE 10. It includes objectives to perform mise en place, prepare various baked goods, and find pleasure in baking. Tools, utensils, equipment and ingredients are listed. A baking evaluation rubric is provided to assess preparation, safety, teamwork, baking skills, and the final pies on levels from poor to excellent.

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    This project plan outlines baking pies in TLE 10. It includes objectives to perform mise en place, prepare various baked goods, and find pleasure in baking. Tools, utensils, equipment and ingredients are listed. A baking evaluation rubric is provided to assess preparation, safety, teamwork, baking skills, and the final pies on levels from poor to excellent.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    1K views2 pages

    Project Plan in Tle 10

    Uploaded by

    Daniella L. Lonceras
    This project plan outlines baking pies in TLE 10. It includes objectives to perform mise en place, prepare various baked goods, and find pleasure in baking. Tools, utensils, equipment and ingredients are listed. A baking evaluation rubric is provided to assess preparation, safety, teamwork, baking skills, and the final pies on levels from poor to excellent.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    PROJECT PLAN IN TLE 10

    ___________________________
    Name of Project

    Activity No. Grade and Section:


    Members: Date:

    I. OBJECTIVES:
    1. Perform mise en place.
    2. Prepare a variety of _____________________
    3. Found pleasure in preparing variety of baked goods.

    II. TOOLS/UTENSILS/EQUIPMENT NEEDED:


    _________________ __________________ _________________
    __________________ __________________ _________________
    __________________ __________________ _________________

    III. INGREDIENTS:
    Quantity Unit Description Unit Cost Total Cost

    TOTAL: __________________

    IV. PROCEDURE:
    BAKING EVALUATION

    Poor Fair Good Excellent


    14 pts Lack of effort, 16 pts Participated 18 pts Practiced 20 pts Shows
    improper behaviour with only minimal good teamwork leadership skills
    or use of effort, tendency to skills, completed all within group, shows
    equipment, wander, minimal personal, pre-prep professionalism,
    wandered out of the cleanup effort, skill and prep skills, mastered
    group or didn’t do level needs completed kitchen techniques, shows
    assigned kitchen improvement duties, shows creativity,
    duties professionalism, completes assigned
    good attitude, jobs and kitchen
    shows creativity, duties
    practices good
    techniques
    Preparation Did not complete Students completed Students completed Students practiced
    preparation, such as most of tasks, but all the steps but did time management in
    hand washing, missed one or more not use time completing each
    wearing apron, steps management. preparation task
    gathering tools, successfully.
    ingredients and
    setting equipment
    Safety/Sanitation Students did not Students only Students Students
    demonstrate safety demonstrated some demonstrated demonstrate safety
    and sanitation safety and sanitation proper safety and and sanitation
    practices sanitation practices practices and
    most of the time. ensured they were
    practiced by others
    in the group.

    Teamwork Students did not Students helped but Students worked Students worked
    work within their minimal effort, within their group, within their group
    group, wandered partially helped did all assigned tasks and demonstrated
    away or showed other team some prodding. exceptional
    little gropu members or needed teamwork by taking
    participation a lot of prodding to initiative by working
    stay focus in the together with other
    group members.
    Baking Students did not Students attempted Students showed Students
    focus on task at tasks but got proper baking demonstrated
    hand or did not distracted or did not methods and proper baking
    follow instructions complete assigned techniques, but did technique,
    task, followed only not practice good completed all
    part of the time management. instructions
    instructions. successfully and
    finished on time.
    Pies Product was not Product was Product was good Pies were made to
    satisfactory. Recipe acceptable but and presentation recipes
    was followed presentation and and taste were specifications. The
    according to taste were lacking. good. Food was food was presented
    specification. Did not Slightly overbaked. made according to well and was an
    spread properly, the recipe but was excellent product.
    burnt more like home Professionally done.
    baked.

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