c



    
 Student: ǥǥǥǥǥǥǥǥǥǥǥǥǥǥǥǥǥ
3




:



 



 
 


 
 
 
  
 
 
 

3

Independently identified and used advanced
techniques and appropriate equipment in the
preparation, plating, garnishing and
presentation of your M@ster of chefs ʹ
chicken recipe.
Identifies and uses advanced techniques and
equipment in the preparation, plating,
garnishing and presentation of your M@ster
3

of chefs ʹ chicken recipe.
Identifies and uses appropriate techniques
and equipment in the preparation, plating,
garnishing and presentation of your M@ster


of chefs ʹ chicken recipe.
Independently assessed and managed risks
associated with safe and hygienic
preparation of food. This included providing
and wearing required practical uniform for
safety and displaying exceptional personal
hygiene throughout the practical.
Assessed and managed risks associated
with the safe and hygienic preparation of
food. This included providing and wearing
required practical uniform for safety and
displaying excellent personal hygiene
throughout the practical.
Identified and managed risks associated
with the safe and hygienic preparation of
food. This included providing and wearing
required practical uniform for safety and
displaying good personal hygiene
throughout the practical.
Displays highly developed research
skills, and communicated information
associated with their recipe selection,
food order and comprehensive recipe
costing by the due dates, using both
written and electronic forms of
communication.
Displays well-developed research skills,
and communicates information both
written and electronically.
This included research and
communication of the recipe selection,
food order and completed recipe
costing by the due dates.
Displays sound research skills, and
communicates information both written
and electronically.
This included research and
communication of the recipe selection,
food order and recipe costing.
Demonstrates advanced technical
skills in designing, producing and
evaluating excellent quality food
styling and photography
photographs and electronic recipe
templates for the E - recipe book.
evaluates the impact of the practical,
recipe selection and participation in
the practical on the individual,
Demonstrates high-level technical
skills in designing, producing and
evaluating high quality food styling
and photography
Analyses the impact of the practical,
recipe selection and participation in
the practical on the individual.
Demonstrates adequate technical
skills in designing, producing and
evaluating food styling and
photography solutions of sound
quality.
Describes the impact of the practical,
recipe selection and participation in
the practical on the individual.
p
p


 

c
 

   

Identifies and uses basic techniques and
equipment in the preparation and
presentation of your M@ster of chefs ʹ
chicken recipe.
3!

Minimal planning and organsation was given
to the platting and garnishing of the meal.
With guidance, identifies and uses some
appropriate techniques and equipment in the
preparation and presentation of your M@ster
of chefs ʹ chicken recipe.
No planning and organisation was given to
the platting and garnishing of the meal.
"3#3$

Did not participate in the practical date or on
the rearranged practical date.


Student: ǥǥǥǥǥǥǥǥǥǥǥǥǥǥǥǥǥ
Identified and managed some risks
associated with the safe and hygienic
preparation of food.
Required practical uniform was worn though
borrowed.
Some consideration was give to personal
hygiene during the practical.
Limited consideration if any was given to the
risks associated with the safe and hygienic
preparation of food.
Required practical uniform was worn though
borrowed.
Limited consideration was give to personal
hygiene during the practical.
Did not participate in the practical activity
on the due date or on the rearranged
practical date.
0






Displays basic research skills, and
communicates information either using
written or electronic methods.
Only some of the required
communication was provided. Either the
recipe or food order or recipe costing.
Displays very limited research skills and,
with guidance, communicates simple or
incomplete information using either
written or electronic media or not at all
submitted.
No research in the form of recipe, food
order and costing was submitted by the
due date or at all.
Demonstrates basic technical skills in
designing, producing and evaluating
food styling and photography
solutions through the recipe
templates.

Briefly outlines the impact of the
practical, recipe selection and
participation in the practical on the
individual.
A brief or incomplete evaluation was
submitted.
With guidance, demonstrates very
limited technical skills in designing
and producing food styling and
photography solutions through the
recipe templates.
A limited selection of food styling
and photography templates were
completed and submitted for
marking.
No templates were competed and
submitted for marking.
No evaluation or consideration was
given to the recipe selection and
practical on the individual.


  

   


 

"





! %

p
p