WJEC use Performance Bands Centre use Assessment only Criteria Grade Grade Level 1 Pass Level 2 Pass 2 Merit Level 2 Distinction Awarded Awarded A number of A range of techniques A range of techniques A range of AC3.3 Use techniques are used. techniques in are used. Limited are used with limited techniques are used cooking of Guidance may be guidance is required. guidance. Skills independently with commodities required. Skill Skill demonstrated demonstrated may speed and precision. demonstrated may may show limited show limited precision Consideration to food show limited precision precision and require or require additional safety given and require additional additional time to meet time to meet minimum throughout. time to meet minimum minimum requirements. requirements. Some requirements. Consideration to food consideration given to Consideration to food safety given food safety. safety given throughout. throughout. Assessor comments: AC3.4 Dishes presented Dishes presented Dishes presented Dishes presented Complete using some using a range of independently using independently using dishes using techniques. Quality of techniques with some a range of a range of presentation dishes meets precision. Quality of techniques with techniques with techniques minimum standards dishes exceeds some precision. Quality of precision. Quality for appearance, smell minimum standards for dishes exceeds of dishes exceeds and taste. Some appearance, smell and most minimum minimum standards guidance may be taste. Limited standards for for appearance, required. Some guidance required. appearance, smell smell and taste. consideration given to Consideration to food and taste. Consideration to food safety. safety given Consideration to food safety given throughout. food safety given throughout. throughout. Assessor comments:
Assessment Criteria Performance Bands Centre use WJEC use only Level 1 Pass Level 2 Pass 2 Merit Level 2 Distinction Grade Awarded Grade Awarded AC3.3 Use techniques in cooking of commodities A number of techniques are used. Guidance may be required. Skill demonstrated may show limited precision and require additional time to meet minimum requirements. Some consideration given to food safety. A range of techniques are used. Limited guidance is required. Skill demonstrated may show limited precision and require additional time to meet minimum requirements. Consideration to food safety given throughout. A range of techniques are used with limited guidance. Skills demonstrated may show limited precision or require additional time to meet minimum requirements. Consideration to food safety given throughout. A range of techniques are used independently with speed and precision. Consideration to food safety given throughout. Assessor comments: AC3.4 Complete dishes using presentation techniques Dishes presented using some techniques. Quality of dishes meets minimum standards for appearance, smell and taste. Some guidance may be required. Some consideration given to food safety. Dishes presented using a range of techniques with some precision. Quality of dishes exceeds some minimum standards for appearance, smell and taste. Limited guidance required. Consideration to food safety given throughout. Dishes presented independently using a range of techniques with precision. Quality of dishes exceeds most minimum standards for appearance, smell and taste. Consideration to food safety given throughout. Dishes presented independently using a range of techniques with precision. Quality of dishes exceeds minimum standards for appearance, smell and taste. Consideration to food safety given throughout. Assessor comments: