DESSERTRubricsassessmentandevalul...docx

DESSERTRubricsassessmentandevalul...docx

• 1.
  Republic of thePhilippines DEPARTMENT OF EDUCATION Region I SCHOOLS DIVISION OF ILOCOS SUR Bantay, Ilocos Sur BUSIING INTEGRATED SCHOOL S A N I L D E F O N S O D I S T R I C T DESSERT Evaluation Rubric CRITERIA DESCRIPTION RATING Appearance The dessert is visually appealing, well-presented, and attractively plated. 20 % Taste and Flavor The sweetness and flavors are well-balanced and complement each other. 35 % Texture and Consistency The texture is matching the dessert type, whether creamy, crunchy, or fluffy. 25 % Creativity and Uniqueness The dessert showcase innovation in flavor, presentation, or technique. 20 % TOTAL 100 % SCORING SHEET Appearance (20%) Taste and Flavor (35%) Texture and Consistency (25%) Creativity and Uniqueness (20%) TOTAL MACAROONS LECHE FLAN CHURROS BROWNIES ___________________________ Evaluator/Judge (Signature over Printed Name)