FOOD SCIENCE AND NUTRITION (QCF) (LEVEL 3) MARK RECORD SHEET
UNIT 2: DEVELOPING PRACTICAL FOOD PRODUCTION SKILLS`
Centre Name:
Centre Number:
Learner`s Name:
I confirm that the evidence submitted for assessment has been produced by me without any assistance beyond that allowed.
Signature:
Date:
Assessor`s Name:
The assignment brief used for summative assessment is attached, together with evidence of quality assurance.
I confirm that the evidence submitted by the learner has been produced under the controlled conditions set out in the qualification specification
and model assignment.
The overall grade awarded for this unit is _____________________________
Signature:
Date:
Lead Assessor`s Name:
I confirm that the evidence submitted by this learner for summative assessment has been quality assured and the grade awarded is confirmed
as accurate.
Signature:
Date:
Assessment
Criteria
AC1.1 Interpret
recipes for
complex dishes
Performance bands
Pass
Recipes are interpreted to
identify requirements
Merit
Grade Awarded
Distinction
Assessor`s
comments
AC1.2 Plan
production of
menus
Assessor`s
comments
Plan has some detail and is
mainly appropriate but may have
some omissions and errors that
require amendment. There is
some consideration of
contingencies
Plan has detail with some minor
omissions. Plan does not
require changes to achieve
planned outcome, but would
benefit from minor
amendments. There are well
considered contingencies
Plan is comprehensive and
detailed, incorporating well
considered contingencies for
most situations
Assessment
Criteria
AC2.1 Use tools
in preparation of
commodities
Performance bands
Grade Awarded
Pass
A range of tools used in the
preparation of commodities.
Some guidance may be required.
Skill demonstrated may show
limited precision. Consideration
to food safety given throughout
Merit
A range of tools used with
precision in the preparation of
commodities. Limited guidance
required. Consideration to food
safety given throughout
Distinction
A range of advanced techniques
are used. Some guidance may
be required. Skill demonstrated
may show limited precision and
require additional time to meet
minimum requirements.
Consideration to food safety
given throughout
A range of advanced
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 advanced techniques
are used independently with
speed and precision.
Consideration to food safety
given throughout
Assessor`s
comments
AC2.2 Use
advanced
techniques in
preparation of
commodities
Assessor`s
comments
Assessment
Criteria
AC2.3 Ensure
quality of
materials to be
used in food
preparation
Performance bands
Grade Awarded
Pass
A range of materials are checked
for quality throughout preparation
and issues identified and
resolved with guidance
Merit
Distinction
A range of advanced techniques
are used. Some guidance may
be required. Skill demonstrated
may show limited precision and
require additional time to meet
minimum requirements.
Consideration to food safety
given throughout
A range of advanced
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 advanced techniques
are used independently with
speed and precision.
Consideration to food safety
given throughout
Assessor`s
comments
AC3.1 Use
advanced
techniques in
cooking of
commodities
Assessor`s
comments
Assessment
Criteria
AC3.2 Present
cooked complex
dishes using
advanced
presentation
techniques
Performance bands
Pass
Dishes presented using some
advanced techniques. Quality of
dishes meets minimum standards
for appearance, smell and taste.
Some guidance may be required.
Consideration to food safety
given throughout
Assessor`s
comments
AC3.3 Use
appropriate
storage
throughout food
production
Assessor`s
comments
Appropriate storage is used
throughout food production
Merit
Dishes presented using a range
of advanced 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
Grade Awarded
Distinction
Dishes presented independently
using a range of advanced
techniques with precision.
Quality of dishes exceeds most
minimum standards for
appearance, smell and taste.
Consideration to food safety
given throughout
Assessment
Criteria
AC4.1 Monitor
food production
plan
Performance bands
Pass
Food production plans are
monitored at key stages
throughout the process
Assessor`s
comments
AC4.2 Evaluate
quality control
procedures
adopted
throughout food
production
processes
Assessor`s
comments
Quality control procedures are
evaluated with some well
reasoned conclusions
Merit
Food production plans are
monitored throughout the
process
Grade Awarded
Distinction
Assessment
Criteria
AC4.3 Evaluate
quality of dishes
Performance bands
Pass
Evaluation of quality of dishes
may be mainly subjective with
limited input from external
sources. Evaluation may be
mainly descriptive
Merit
Evaluation of quality of dishes
has most conclusions drawn
from evidence from more than
one source. Evaluation is
mainly well reasoned
A limited range of ways to adapt
some aspects of food production
plans is provided. Some
suggestions are well thought
through but they address limited
aspects of the food production
plans. These are communicated
effectively
A range of ways to adapt some
aspects of food production
plans is provided. Suggestions
are mainly well thought through
and address a range of aspects
of the food production plans.
These are communicated
effectively
Assessor`s
comments
AC4.4
Communicate
ways to adapt
food production
plans
Assessor`s
comments
Grade Awarded
Distinction
Evaluation of quality of dishes is
objective with well reasoned
conclusions drawn from
evidence from a range of
sources