Abstrak The study was inspired by a fact that assessment process done by lecturers has not been integrated to learning process and has not touched yet whole competences required by work world. The objectives of the study were to create assessment model suited to Oriental Food learning and to examine the effectiveness of the model. The method used was Research and Development (R&D) through three main research steps: development, experiment, and validation. The research subjects were students of Food and Nutrition study program who took Oriental lecture. The research outputs were 1) performance assessment instrument for tom yum goong competence in Oriental Foods lecture and 2) a scientific paper published in a national seminar. The validation result of performance assessment instrument showed that the instrument could be implemented in the class with two stages of revision.