Some sustained attempt to match Some use of paragraphs and some use of Attempts a variety of sentence forms purpose, form and audience; some control discourse markers Some accurate spelling of more complex words of register Some use of structural features Conscious use of vocabulary with some use of linguistic devices 2 Communicates with some success Some linked and relevant ideas Some control of a range of punctuation Attempts to match purpose, form and Attempt to write in paragraphs with some Some use of Standard English with some control of agreement audience; attempts to control register discourse markers, not always appropriate Varied use of vocabulary Begins to vary vocabulary with some use Attempts to use structural features of linguistic devices 1 One or two relevant ideas, simply linked One or two relevant ideas, simply linked Occasional use of sentence demarcation Random paragraph structure Random paragraph structure Some evidence of conscious punctuation Evidence of simple structural features Evidence of simple structural features Simple range of sentence forms One or two unlinked ideas One or two unlinked ideas Occasional use of Standard English with limited control of agreement Food Preparation & Nutrition Grade Food Preparation Food, Nutrition and Food Provenance Food Science Food Choice Food Safety Communication and Cooking Health Techniques 9 I can make appropriate I understand the I know and understand I can evaluate a wide I can critically evaluate and complex implications of dietary the challenges to range of ingredients products I have made decorations and excess or deficiency of provide the world’s and foods from British by discussing garnishes using high a range of micro growing population and international consumer level skills. nutrients. with a sustainable, cuisines. acceptability, I can select, construct I know which factors secure, supply of safe, nutritional content, and deftly utilise that affect BMR, such nutritious and cost, sensory specialist kitchen as age, gender and affordable high-quality properties and equipment such as PAL, and their food. commercial viability. food mixers and pasta importance in I am aware climate I can accurately machines achieving balance. change/global calculate costs. Use garnishes and I can apply BMR and warming/land issues in I use subject specific decorative techniques PAL in my menu discussing food terms (culinary terms) to improve the planning when needed. security in the local in my writing. aesthetic qualities, I am aware of the and global demonstrate percentage of markets/communities.
Some sustained attempt to match purpose, form and audience; some control of register Conscious use of vocabulary with some use of linguistic devices Some use of paragraphs and some use of discourse markers Some use of structural features Attempts a variety of sentence forms Some accurate spelling of more complex words 2 Communicates with some success Attempts to match purpose, form and audience; attempts to control register Begins to vary vocabulary with some use of linguistic devices Some linked and relevant ideas Attempt to write in paragraphs with some discourse markers, not always appropriate Attempts to use structural features Some control of a range of punctuation Some use of Standard English with some control of agreement Varied use of vocabulary 1 One or two relevant ideas, simply linked Random paragraph structure Evidence of simple structural features One or two unlinked ideas One or two relevant ideas, simply linked Random paragraph structure Evidence of simple structural features One or two unlinked ideas Occasional use of sentence demarcation Some evidence of conscious punctuation Simple range of sentence forms Occasional use of Standard English with limited control of agreement Food Preparation & Nutrition Grade Food Preparation and Cooking Techniques Food, Nutrition and Health Food Provenance Food Science Food Choice Food Safety Communication 9 I can make appropriate and complex decorations and garnishes using high level skills. I can select, construct and deftly utilise specialist kitchen equipment such as food mixers and pasta machines Use garnishes and decorative techniques to improve the aesthetic qualities, demonstrate I understand the implications of dietary excess or deficiency of a range of micro nutrients. I know which factors that affect BMR, such as age, gender and PAL, and their importance in achieving balance. I can apply BMR and PAL in my menu planning when needed. I am aware of the percentage of I know and understand the challenges to provide the world’s growing population with a sustainable, secure, supply of safe, nutritious and affordable high-quality food. I am aware climate change/global warming/land issues in discussing food security in the local and global markets/communities. I can evaluate a wide range of ingredients and foods from British and international cuisines. I can critically evaluate products I have made by discussing consumer acceptability, nutritional content, cost, sensory properties and commercial viability. I can accurately calculate costs. I use subject specific terms (culinary terms) in my writing.
Framework-of-Progression-MASTER.docx