Level 1 Pass Level 2 Pass Level 2 Merit Level 2 Distinction Grade Awarded Grade Awarded AC1.1 Describe functions of nutrients in the human body Outlines the functions of a limited range of nutrients in the human body. Describe functions of a range of nutrients in the human body. Describe clearly functions of a range of nutrients in the human body. Assessor comments: AC1.2 Compare nutritional needs of specific groups Outlines nutritional needs of two specific groups. Comparison may be implied. Compares nutritional needs of two specific groups giving some reasons for similarities and differences. Compares nutritional needs of two specific groups giving clear reasons for similarity and differences. Compares nutritional of two specific groups giving clear and in depth reasons for similarity and differences. Assessor comments: Assessment Criteria Performance Bands Centre use WJEC use only 1 Pass Level 2 Pass Level 2 Merit Level 2 Distinction Awarded Grade Awarded
AC1.3 Explain characteristics of unsatisfactory nutritional intake Outlines key characteristics of unsatisfactory nutritional intake. Evidence is mainly descriptive with limited reasoning. Explains characteristics of unsatisfactory nutritional intake. There is evidence of reasoning and relating characteristics to specific groups. Explains with clear reasoning characteristics of unsatisfactory intake of a range of nutrients. Explanations are related to specific groups. Assessor comments: AC1.4 Explain how cooking methods impact on nutritional value Outlines how cooking methods impact on nutritional Evidence is mainly descriptive with limited reasoning. Explains how a of food production methods impact on nutritional value. Reasoned statements are presented. Assessor comments: Assessment Criteria Performance Centre use WJEC use only
Level 1 Pass Level 2 Pass Level 2 Merit Level 2 Distinction Grade Awarded Grade Awarded AC2.1 Explain factors to consider when proposing dishes for menus Outlines factors to consider when proposing dishes for menus. There may be some omissions. Explains factors to consider when proposing dishes for menus. Explanation has some reasoning. Explains factors to consider when proposing dishes for menus. Explanations are generally well reasoned. Assessor comments: AC2.2 Explain how dishes on a menu address environmental issues Outlines how dishes on a menu address environmental issues. There may be some errors. Explains how dishes on a menu address environmental issues. Explanation has some reasoning. Assessor comments: Assessment Criteria Performance Bands Centre use WJEC use only Level 1 Pass 2 Pass Level 2 Merit 2 Distinction Grade Awarded Awarded
AC2.3 Explain how menu dishes meet customer needs Outlines how menu dishes meet customer needs in general terms. Evidence is mainly descriptive with limited reasoning. Explains how menu dishes meet needs of specified customers. Some evidence may be in general terms and descriptive. Explanation includes reasoned statements. Explains how menu dishes meet needs of specified customers. Explanations are comprehensive and credible. Assessor comments: AC2.4 Plan production of dishes for a menu Plan outlines key actions required with some omissions and errors that require amendment. There is limited consideration of contingencies. 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. Assessor comments:
Assessment Criteria Performance Bands Centre use WJEC use only Level 1 Pass Level 2 Pass 2 Merit Level 2 Distinction Grade Awarded Grade Awarded AC3.1 Use techniques in preparation of commodities A number of techniques are used. Guidance may be required. Skill demonstrated may show limited precision and require additional time to meet minimum requirements. Some consideration given to food safety. A range of techniques are used. Limited guidance is required. Skill demonstrated may show limited precision and require additional time to meet minimum requirements. Consideration to food safety given throughout. A range of techniques are used independently with speed and precision. Consideration to food safety given throughout. A comprehensive range of techniques are used effectively and independently with speed and precision. Consideration to food safety given throughout. Assessor comments: AC3.2 Assure quality of commodities to be used in food preparation A limited range of materials are checked for quality throughout preparation and issues identified and resolved with guidance. A range of materials are independently checked for quality and issues identified throughout preparation. Some issues resolved with guidance. All materials are independently checked for quality and issues identified throughout preparation. Issues will be resolved independently with no guidance. Assessor comments:
Assessment Criteria Performance Bands Centre use WJEC use only Level 1 Pass Level 2 Pass Level 2 Merit Level 2 Distinction Grade Awarded Grade Awarded AC3.5 Use food safety practices Uses food safety practices in preparation, cooking and completing but may require intervention. Uses food safety practices in preparation, cooking and completing with limited intervention. Effectively uses food safety practices in preparation, cooking and completion. No intervention required. Assessor comments: