HOLISTIC RUBRIC
LEVEL OF PERFORMANCE
ACTIVITIES
1. I can identify the different
components being developed in
each test.
2. I can perform the different test in
the accordance with the
procedures set.
3. I do warm-up and conditioning
exercises before doing an
activity.
4. I can now identify my strength
and weaknesses after performing
the different test.
5. I evaluate my fitness honestly
and willingly by checking the
level of my performance.
TOTAL
( 75% )
NEED
IMPROVEMENT
( 80% )
MODERATE
SATISFACTORY
( 85% )
SATISFACTORY
( 90% )
VERY
SATISFACTORY
( 95% )
OUTSTANDING
DIMENSIONAL / ANALYTICAL RUBRIC
BREAKFAST IN BED
1
BEGINNING
2
DEVELOPING
3
ACCOMPLISHED
4
EXEPLARY
FOOD
Most food is colder or
warmer than it should
be, is under or overseasoned, or is under
or overcooked.
Some food is colder
or warmer than it
should be, is under or
over-seasoned, or is
under – or
overcooked.
All food is at the
correct temperature,
adequately seasoned,
and cooked to the
eater’s preference.
All food is perfectly
cooked and seasoned
to the eater’s
preference. Additional
condiments are
offered.
PRESENTATION
More than one item
(Tray, napkin, or
silverware) are dirty or
missing.
Tray, napkin or
silverware may be
dirty or missing.
Food is served on a
clean tray, with napkin
and silverware. Some
decorative additions
may be present.
Food is served on a
clean tray, with napkin
and silverware.
Several decorative
touches are added.
Recipient is woken
gently, assisted in seat
adjustment, and given
reasonable time and
space to eat.
Recipient is woken
gently and loving,
assisted until seating
is just right, and given
abundant time and
space to eat.
COMFORT
Wake-up is
Wake-up is abrupt,
somewhat abrupt,
little to no help with
recipient may struggle
seating and the
with seat adjustment,
recipient is rushed and
or there may be some
crowded during the
rushing or crowding
meal.
during eating.
TOTAL SCORE
SCORE
REPUBLIC OF THE PHILIPPINES
PROVINCE OF COMPOSTELA VALLEY
COMPOSTELA VALLEY STATE COLLEGE
MARAGUSAN BRANCH
EDUC 6 – ASSESSMENT OF LEARNING OUTCOMES
SUBMITTED TO:
ALLONA KIM B. PALEN
Instructor
SUBMITTED BY:
BRYAN C. MURING
BEED III-B