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Uxbridge High School

GCSE Grade Descriptors

SSC

The student is able to successfully complete a recipe with aid from the teacher or technician. No consideration of portion control and presentation unless prompted. Able to correctly identify dishes which would meet a set customers’ needs.

SSB

The student is able to successfully complete a recipe with aid from the teacher or technician. No consideration of portion control and presentation unless prompted. Able to correctly identify dishes which would meet a set customers’ needs.

SSA

The student is able to successfully complete a recipe with aid from the teacher or technician. No consideration of portion control and presentation unless prompted. Able to correctly identify dishes which would meet a set customers’ needs.

L1 Pass

The student is able to successfully complete a recipe with limited aid. Able to correctly identify equipment to be used for different cooking methods. Some consideration of portion control and presentation without prompting. Outlines how menu dishes meet customer needs in general terms. Evidence is mainly descriptive with limited reasoning.

L1 Merit

The student is able to identify cooking techniques they need to master to move on to the next level, and taking initiative to try and learn these. Awareness of the level of neat presentation they are striving to complete, but presentation is not always executed to the imagined standard. Some consideration of portion control and presentation without prompting. Outlines how menu dishes meet customer needs in general terms. Evidence is mainly descriptive with some specific vocabulary e.g. intolerance, allergy, vegan, vegetarian.

L1 Dist

The student is able to identify cooking techniques they need to master to move on to the next level, and taking initiative to try and learn these. Awareness of the level of neat presentation they are striving to complete, but presentation is not always executed to the imagined standard. Some consideration of portion control and presentation without prompting. Outlines how menu dishes meet customer needs in general terms. Evidence is mainly descriptive with some specific vocabulary e.g. intolerance, allergy, vegan, vegetarian.

L2 Pass

The student is able to successfully complete a recipe which the student has researched without prompting or explanation of cooking techniques, and also show ownership of the end product (e.g. adding spices, working on presentation without prompting). Neat presentation and correct portion control but no creative or flair to appearance of dish. Explains how menu dishes meet needs of specified customers. Some evidence may be in general terms and descriptive. Explanation includes reasoned statements that can explain some of the processes and roles in the catering.

L2 Merit

The student is able to use a range of cooking techniques, moving into more advanced techniques e.g. caramelisation. Some errors. Presents dishes creatively but not always with success. Explains how menu dishes meet needs of specified customers. Explanations are comprehensive and credible. A clear understanding of roles and processes evidenced within work exploring a range of scenarios.

L2 Dist

The student can use a range of food preparation techniques and cooking methods with competence, ability and skill. The student is precise and accurate. Produces dishes which have a high quality appearance, texture, flavour and aroma. Dishes are plated in a creative manner. Explains how menu dishes meet needs of specified customers. Explanations are comprehensive and credible. A clear understanding of roles and processes evidenced within work exploring a range of scenarios.

L2 D*

The student can use a range of food preparation techniques and cooking methods with competence, ability and skill. The student is precise and accurate. Produces dishes which have a high quality appearance, texture, flavour and aroma. Dishes are plated in a creative manner. Explains how menu dishes meet needs of specified customers. Explanations are comprehensive and credible with clear evaluative techniques used.