STUDENT SELF ASSESSMENT STUDENT SELF ASSESSMENT Student Name: CRITERIA FOR ASSESSMENT N Not Achieved skill not attempted and/or not completed throughout unit. – – A Achieved attempted and completed satisfactorily. – – M Achieved with Merit skill completed with competence and confidence. – – E Achieved with Excellence skill completed with competence and confidence resulting in – – quality product/s. ASSESSMENT COMMENT N A M E Knowledge of Product Able to converse with judges regarding dish Cooking Methods Able to identify and explain why it was chosen Nutrition Able to explain why components were used for nutritional needs Storage and Handling Demonstrate best practice Food Presentation Evaluating
STUDENT SELF ASSESSMENT STUDENT SELF ASSESSMENT Student Name: CRITERIA FOR ASSESSMENT N – Not Achieved – skill not attempted and/or not completed throughout unit. A – Achieved – attempted and completed satisfactorily. M – Achieved with Merit – skill completed with competence and confidence. E – Achieved with Excellence – skill completed with competence and confidence resulting in quality product/s. ASSESSMENT COMMENT N A M E Knowledge of Product Able to converse with judges regarding dish Cooking Methods Able to identify and explain why it was chosen Nutrition Able to explain why components were used for nutritional needs Storage and Handling Demonstrate best practice Food Presentation Evaluating
WYF18%20Starter%20Pack_v2.docx