1.

AREAS OF ASSESMENT

MAX SCORE

ACTUAL SCORE

REMARKS

PLAN

2

2

1

1

1

1

1

1

1

1

1

1

1

Recipes

Availability

Correct quantities

Appropriate choice

Order of work

Availability

Proper sequencing

Duvetailing

List of food stuffs

Availability

Adequacy

Appropriateness

Corvect organization of shopping list.

List of equipment and materials

Availability

Adequacy

Appropriateness

Subtotal

2.

PREPARATION AND COOKING

Correct procedure for preparing

• Protein dish
• Carbohydrates dish
• Vegetables dish
• Weaning dish

Correct procedure for cooking

• Protein dish
• Carbohydrate dish
• Vegetable dish
• Weaning dish

Variety of cooking methods/atleast 2 Quality of results.

• Protein dish
• Carbohydrates dish
• Vegetables dish
• Weaning

1

1

1

1

1

1

1

1

1

2

2

2

2

Sub-total

17

3

PRESENTATION

• Use of clean and appropriate utensils
• Well laundered table cloth

1 ½

1 ½