NEXT LEVEL CHEESE PLATTER This Observation Form outlines the specific criteria that the candidate must demonstrate/ perform. The candidate must complete the sections where more information is required. This form is to be completed by the candidate's assessor to document their observation of the candidate's performance. Student Name: Student Number: Date: Candidates will be assessed in their: Practical knowledge of: o Workplace procedures on preparing and handling ingredients o Cookery methods o Food safety practices for handling food o Safe and hygienic use of equipment Practical knowledge of different cookery methods and major food types Practical knowledge of requirements from standard recipes including mise en place requirements Practical knowledge of disposing of or storing surplus and reusable by-products Practical skills relevant to: o Preparing dishes using cookery methods and presenting them o Minimising waste during the cooking process o Cooperating with colleagues to deal with the pressures of work conditions Practical skills relevant to preparing ingredients as per food preparation requirements Practical skills relevant to preparing equipment used for various dishes Practical skills relevant to storage of ingredients and dishes Practical skills relevant to cleaning work area. Instructions to the Assessor