Very limited level of Limited level of organisational Satisfactory level of High level of organisational and Very high of organisational organisational and technical and technical skills in relation to organisational and technical technical skills in relation to the and technical skills in relation to skills in relation to the the preparation, cooking and skills in relation to the preparation, cooking and the preparation, cooking and preparation, cooking and presentation of nutritious meals, preparation, cooking and presentation of nutritious meals, presentation of nutritious meals, presentation of nutritious meals, and limited level of skill in the presentation of nutritious meals, and high level of skill in the use and very high level of skill in the and very limited level of skill in use of equipment and the and adequate level of skill in the of equipment and the use of equipment and the the use of equipment and the application of safe and hygienic use of equipment and the application of safe and hygienic application of safe and hygienic application of safe and hygienic practices. application of safe and hygienic practices. practices. practices. practices. KEY to marking scale based on the Outcome contributing 50 marks Very low 1–10 Low 11–20 Medium 21–30 High 31–40 Very high 41–50
Very limited level of organisational and technical skills in relation to the preparation, cooking and presentation of nutritious meals, and very limited level of skill in the use of equipment and the application of safe and hygienic practices. Limited level of organisational and technical skills in relation to the preparation, cooking and presentation of nutritious meals, and limited level of skill in the use of equipment and the application of safe and hygienic practices. Satisfactory level of organisational and technical skills in relation to the preparation, cooking and presentation of nutritious meals, and adequate level of skill in the use of equipment and the application of safe and hygienic practices. High level of organisational and technical skills in relation to the preparation, cooking and presentation of nutritious meals, and high level of skill in the use of equipment and the application of safe and hygienic practices. Very high of organisational and technical skills in relation to the preparation, cooking and presentation of nutritious meals, and very high level of skill in the use of equipment and the application of safe and hygienic practices. KEY to marking scale based on the Outcome contributing 50 marks Very low 1–10 Low 11–20 Medium 21–30 High 31–40 Very high 41–50
VCE_Advice_for_teachers_Performance_Descriptors_Unit-3-Outcome-2.docx