Analysis of the brief. This section must be completed by pupils with no access to resources.
Task 1(a) Customer Needs and Nutritional Suitability
Suggested Band: -
Suggested Mark: 0/8
WJEC Hospitality and Catering L1/2 Unit 2 Toolkit
Task 3d Toolkit
Task 3(d) Presentation & Suitability for Brief
Assess Dish 1 and Dish 2 separately. Tick presentation features observed, then use the judgement dropdowns to support the final mark and observation comment.
Dish 1
Presentation techniques observed
Suggested Mark: 0/4
Dish 2
Presentation techniques observed
Suggested Mark: 0/4
Combined Total: 0/8
Task 4a Toolkit
Task 4(a) Assess the Production of the Presented Dishes
This tool marks the candidate’s written assessment of the production of the dishes. It is not judging the practical work directly.
Dish production and selection
Has the candidate reviewed the success of the presented dishes and evaluated dish selection?
Planning, preparation and cooking
Has the candidate considered how planning, preparation and cooking affected the final production?
Organoleptic qualities
Has the candidate judged sensory qualities rather than only describing the food?
Presentation
Has the candidate evaluated how successful the presentation was?
Health, safety, hygiene and food waste
Has the candidate evaluated these areas in relation to the production of the dishes?
Improvements, success and future development
Has the candidate made conclusions about success, improvements and future development?
Suggested Mark: 0/12
Task 4b Toolkit
Task 4(b) Review Own Performance
This tool marks the candidate’s written review of their own performance. It should focus on how well they evaluate themselves, not how well the dishes turned out.
Own performance review
Has the candidate reviewed their own performance in producing the presented dishes?
Decision making
Has the candidate evaluated their own decision making?
Organisation
Has the candidate reflected on their organisation during the task?
Planning, chosen dishes and customer needs
Has the candidate evaluated advantages and disadvantages of chosen dishes and how they met customer needs?
Time management
Has the candidate reviewed their time management?
Strengths, weaknesses and conclusions
Has the candidate identified strengths, weaknesses and clear conclusions?
Suggested Mark: 0/12
Task 1b Toolkit
Task 1(b) Cooking Methods and Nutritional Value
Consider vitamin loss, fat absorption, water-soluble nutrients and nutrient retention.
Suggested Mark: 0/4
Task 2a Toolkit
Task 2(a) Factors Affecting Dish Choice
Consider cost, portion control, balanced diet, time of day, customer needs, equipment, skills, environmental issues and organoleptic factors.
Suggested Band: -
Suggested Mark: 0/8
Task 2b Toolkit
Task 2(b) Production Plan
Important: one dish only cannot go above Band 2.
Suggested Band: -
Suggested Mark: 0/8
Task 3a Toolkit
Task 3(a) Safe and Hygienic Working Practices
Specific observed evidence
Suggested Band: -
Suggested Mark: 0/8
Task 3b Toolkit
Task 3(b) Preparation & Knife Skills
Assess Dish 1 and Dish 2 separately. Tick the preparation and knife skills observed, then use the judgement dropdowns to support the final mark and observation comment.
Dish 1
Preparation skills observed
Basic preparation skills
Medium preparation skills
Complex preparation skills
Knife skills observed
Basic knife skills
Medium knife skills
Complex knife skills
Suggested Mark: 0/12
Dish 2
Preparation skills observed
Basic preparation skills
Medium preparation skills
Complex preparation skills
Knife skills observed
Basic knife skills
Medium knife skills
Complex knife skills
Suggested Mark: 0/12
Combined Total: 0/24
Task 3c Toolkit
Task 3(c) Cooking Techniques
Assess Dish 1 and Dish 2 separately. Tick the cooking techniques and quality outcomes observed, then use the judgement dropdowns to support the final mark and observation comment.
Dish 1
Cooking techniques observed
Basic cooking techniques
Medium cooking techniques
Complex cooking techniques
Quality outcomes observed
Suggested Mark: 0/13
Dish 2
Cooking techniques observed
Basic cooking techniques
Medium cooking techniques
Complex cooking techniques
Quality outcomes observed
Suggested Mark: 0/13