Now You’re Cooking! MARKING SCHEME FOR IN-HOUSE EXAMS
A sample marking scheme for the above briefs is provided (pp. 193–4). It can be used by teachers or peers to assess in-house cookery exams.
FOOD LITERACY SKILLS BRIEF (CBA 2)
Part A: A template for the food literacy brief has been included (pp. 195–8). The headings in the brief are derived from the features of quality, as given by the NCCA, but are subject to change over the next few years as the JC develops. This is used on its own to complete the Food Literacy Skills Brief.
Part B: A template for the Practical Skills Exam has also been included (pp. 199–200). The features of quality for this exam have not been decided at the time of publishing, so these headings are subject to change.
Both of these templates can be used together to complete in-house cooking exams in the classroom setting.