COLLEGE OF ARTS AND SCIENCES
Department of Social Sciences
GNED 07 (CONTEMPORARY WORLD)
FINAL EXAM RUBRICS
Second Semester, AY 2023 – 2024
Name: Course/Year/Section:
Total score:
Global Cuisine
CATEGORY DESCRIPTION SCORE
TASTE AND FLAVOR
25%
This criterion focuses on the sensory experience of the dish. It evaluates
how well the flavors come together, whether they're balanced, and how
accurately they represent the cuisine's traditional taste profile.
PRESENTATION AND
PLATING
25%
This criterion assesses the visual appeal of the dish, including factors such
as arrangement, use of garnishes, attention to detail and other sorts of
creative introduction that increases the appeal of the food being presented.
A visually appealing dish can enhance anticipation and enjoyment before
the first bite.
CULTURAL AUTHENTICITY
25%
This criterion considers how well the dish reflects the culinary traditions,
ingredients, and techniques of its respective culture. Dishes should stay
true to their origins, respecting cultural heritage and culinary practices
INGREDIENTS AND
TECHNIQUES
15%
The choice of ingredients and cooking techniques contributes to the
authenticity and quality of global cuisine. This criterion evaluates whether
traditional ingredients are used appropriately and if cooking methods align
with the cuisine's culinary traditions. Innovative twists are acceptable as
long as they complement rather than overshadow the traditional elements.
OVERALL EXPERIENCE
10%
This criterion takes into account the holistic dining experience, beyond just
taste and presentation. It considers factors such as ambiance, service, and
overall satisfaction. A memorable dining experience should leave guests
feeling delighted and eager to return.
TOTAL
Prepared by: Noted by: Approved by:
Robert M. Nova, MA
Instructor
Renato T. Agdalpen, MA
Chairperson, DSS
Armi Grace B. Desingaño, PhD
Dean, College of Arts and Sciences
Republic of the Philippines
CAVITE STATE UNIVERSITY
(CvSU)
DON SEVERINO DE LAS ALAS CAMPUS
Indang, Cavite
