Academic Year/Term:2017-2018 Second Term

University of Santo Tomas

College of Education
3rd Floor, Albertus Magnus Building
España, Manila 1015, PHILIPPINES

ASSESSMENT TASK SHEET (ATS)

Department Food and Nutrition Science
Course Title Food Service System 1 Laboratorye
Date Assigned February 1, 2018
Period of
February 1 to March 15, 2018
Assignment
Title of AT Café Duty
After the activity, students can:
1. Apply the general principles of food purchasing methods.
Purpose of AT 2. Apply sanitation principles and techniques in food service
institution.
3. Apply foodservice practices and techniques.
4. Compute food cost and nutrient content of dishes sold.
Units of Coverage 1-4
Concepts and Menu planning, evaluation of food safety, purchasing guidelines,
Nature of
Skills Application meal services, food costing, nutrient content calculations
Performance Task
AT Involvement  Individual  Pair * Team
Date of
March 15, 2018
Submission
✓ Servant Leadership
✓ Effective Communication and Collaboration
ThoGA Alignment
✓ Critical and Creative Thinking
✓ Lifelong Learning
CILO Alignment 1 and 4

Menu planning, food safety and foodservice practices are discussed during the
preliminary period in the lecture, as well as applied in the laboratory classes. In
Context lieu with this, students are tasked to run the whole Albertus Magnus Cafeteria.
They will act as Front and Back of the House Staff, with one of the members as the
Manager.
The class is assigned alternately to do cafeteria duty. Prior to the duty, the group
will conduct a recipe testing for the products to be sold during their turn. On the
assessment day, students are to perform the task assigned to them. At the end of
Task Summary the activity, they are to submit a compilation of all the activities and forms
submitted and used during the cafeteria duty. Pictures as part of the
documentation will be attached to the compilation. Sales report will also be
generated immediately after the duty.

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UST College of Education Assessment Task (ATS)
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 The students wll have actual diners from EHS, College of Education and some
Audience students from other colleges.

Student is tasked to plan and execute the food service pratices as to be reflected
on their:
A) Menu and Recipes
B) Dishes
C) Design
Guidelines
D) Job Performance
E) Product Costing
F) Nutrient Content Calculation

Students are to be graded separately during the recipe testing and cafe
Attachment
See rubrics on the nxt page.

1. What is the importance of the manager’s skills in assuring a smooth cafeteria

Reflective Questions function?
2. How do you determine the dishes to be served in the cefeteria?

CARPIO/CRUZADA/MENDOZA
Course Facilitator
Signature over Printed Name

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UST College of Education Assessment Task (ATS)
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 UNIVERSITY OF SANTO TOMAS

COLLEGE OF EDUCATION
Department of Nutrition and Dietetics
First Term: _________________________
Course Facilitator: ___________________________________

PERFORMANCE TASK
FOOD SERVICE SYSTEMS 1 (LAB)
○ Individual work
○ By pair
Date of Implementation: ○ By group
○ Others (please specify)

RUBRICS FOR CAFETERIA MANAGEMENT

CATEGORY Excellent Good Fair POINTS

5 3 1 60 pts

Cafeteria was well supervised.
Food quality standards,
inventory levels, and
AMC Overall customer service expectations
Management was met. Records of DSR,
x4 DFR, CSR, and CSS were
submitted on time.
Cafeteria supervision, food
quality standards, inventory
levels, and customer service
expectations was satisfactory.
Most records of DSR, DFR,
CSR, and CSS were submitted
on time.
Cafeteria supervision, food
quality standards, inventory
levels, and customer service
expectations needed
improvement. Records of
DSR, DFR, CSR, and CSS were
not submitted on time.

5 3 1

Students demonstrated Most of the students Some of the students had

professional skills in the
kitchen. Proper mis en place
was observed. Recipe was
Food Preparation/ prepared according to
Sanitation scientific principles. Food was
X3 consistently prepared
according to standards of
food safety and food
handling.
demonstrated professional
skills in the kitchen. Partial
mis en place was done. Some
steps in the recipe were not
followed correctly. Food was
almost always prepared
according to standards of
food safety and food
handling.
difficulty working in the
kitchen. Partial mis en place
was done. Many steps in the
recipe were not followed
correctly. Food was not
always prepared according to
standards of food safety and
food handling.

5 3 1

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UST College of Education Assessment Task (ATS)
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 Menu was creative, well
planned, and complete.
Menu Planning/ Proper procurement of
Procurement ingredients were
x2 observed (specification,
adjustment, timely P.O.)
Menu was good but
some details may be
improved. Proper
procurement of
ingredients were mostly
observed (specification,
adjustment, timely P.O.)
Menu was poorly
conceived. Proper
procurement of
ingredients were not
observed (specification,
adjustment, timely P.O.)

5 3 1

Meal was attractive and
Aesthetics, Palatability, palatable. The food was served
and Service on time and had excellent
X2 sensorial qualities. Service was on
time.
Attractiveness and palatability Attractiveness and palatability
were satisfactory. Dish was needs improvement. Service was
served. Service was 20-45 45 minutes to 1 hour late .
minutes late.

5 3 1

Elements of the theme Most of the elements in Many elements of the

were clearly shown in the the theme were shown in theme are not
Promotions/ Theme
event - design, setup, the event - design, setup, appropriate for the
X1
ambience. Guests were ambience. Guests were event. Guests were
entertained. pleased. confused.

Total Points:

COMMENTS/SUGGESTIONS:

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 RUBRICS FOR RECIPE TESTING

CATEGORY Excellent Good Fair A B

5 3 1 40 pts

Students demonstrated Most of the students Some of the students had

professional skills in the
kitchen. Proper mis en place
was observed. Recipe was
Food Preparation/ prepared according to
Sanitation scientific principles. Food was
X3 consistently prepared
according to standards of
food safety and food
handling.
demonstrated professional
skills in the kitchen. Partial
mis en place was done. Some
steps in the recipe were not
followed correctly. Food was
almost always prepared
according to standards of
food safety and food
handling.
difficulty working in the
kitchen. Partial mis en place
was done. Many steps in the
recipe were not followed
correctly. Food was not
always prepared according to
standards of food safety and
food handling.

5 3 1

Menu was creative, well
planned, and complete.
Menu Planning
It reflected the theme of
x2
the proposed event.
Menu was good but
some details may be
improved. It was suitable
for the theme of the
proposed event.
Menu was poorly
conceived. It did not
meet the theme of the
proposed event.

5 3 1

Recipe Adjustment and Computations were all Computations were Many computations
Costing correct, both for mostly correct, both for were not correct, both
x2 adjustment and cost. adjustment and cost. for adjustment and cost.

5 3 1

Students worked Most students were Students demonstrated

efficiently and effectively efficient. Time some teamwork. Time
Time Management as a team. Time management may be management was not
x1 management was improved. observed.
evident.

Total Points:

COMMENTS/SUGGESTIONS:

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