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