Skill Nam

WorldSkills Sta

Section WSSS Marks

1 Safety & Health

2 Attitude

3 Hardskills

4 Softskills

5 Communication

6 Knowledge

ID

A Module 1 INDONESIAN FOOD - SEAFOOD MYSTERY, FISH MAINCOURSE & JAJANAN PASAR

B Module 2 PLATED CHICKEN APPETIZER, PLATED BEEF MAINCOUSE & PLATED DESSERT

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 I

Aspect
Sub
Sub Criterion Day of Type
Criterion
Name or Description Marking M = Meas
ID
J = Judg

Work organization and management -

A1 Module 1 Seafood, Fish and Jajan
Pasar

1 M

1 M

Customer service and

A2 communication - Module 1 Seafood,
Fish and Jajan Pasar
1 M

1 M

1 M

1 M
1 M
1 M

Food hygiene and health, safety, and

A3 environment - Module 1 Seafood,
Fish and Jajan Pasar
1 M

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 1 M
1 M
1 M
1 M
1 M
1 M

Ingredients and menu knowledge

A4 development - Module 1 Seafood,
Fish and Jajan Pasar

1 M

1 M

1 M

1 M

1 M

1 M

1 M

1 M
1 M
1 M

A5
Preparation of ingredients - Module 1
Seafood, Fish and Jajan Pasar
1 J

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 1 J

1 J

1 J

1 J

1 J

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 Preparation and presentation of
A6 dishes Module - Module 1 Seafood
Appetizer
1 J

1 J

1 J

1 J

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 Preparation and presentation of
A7 dishes Module - Module 1 Fish
Maincourse
1 J

1 J

1 J

1 J

Preparation and presentation of

A8 dishes Module - Module 1 Jajan
Pasar
1 J

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 1 J

1 J

1 J

Presentation Dishes - Module 1

A9
Seafood Appetizer
1 J

1 J

1 J

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 A10
Presentation Dishes - Module 1 Fish
Maincourse
1 J

1 J

1 J

Presentation Dishes - Module 1

A11
Jajan Pasar
1 J

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 1 J

1 J

Style and Creativity - Module 1

A12
Seafood Appetizer
1 J

1 J

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 A13
Style and Creativity - Module 1 Fish
Maincourse
1 J

1 J

A14
Style and Creativity - Module 1 Jajan
Pasar
1 J

1 J

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 Food purchase, storage, costing, and
A15 control Module 1 Seafood, Fish and
Jajan Pasar

1 M

Aspect
Sub
Sub Criterion Day of Type
Criterion
Name or Description Marking M = Meas
ID
J = Judg

B1 Work organization and management -

Module 2 Chicken, Beef & Dessert

2 M

2 M

Customer service and

B2 communication - Module 2 Chicken,
Beef & Dessert
2 M

2 M

2 M

2 M
2 M

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 2 M

Food hygiene and health, safety, and

B3
environment - Module 2 Chicken,
Beef & Dessert
2 M

2 M
2 M
2 M
2 M
2 M
M

Ingredients and menu knowledge

B4
development - Module 2 Chicken,
Beef & Dessert
2 M

2 M

2 M

2 M

2 M

2 M

2 M

2 M
2 M
2 M

B5 Preparation of ingredients - Module 2

Chicken, Beef & Dessert
2 J

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 2 J

2 J

2 J

2 J

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 2 J

Preparation and presentation of

B6 dishes Module - Module 2 Chicken
Appetizer
2 J

2 J

2 J

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 2 J

Preparation and presentation of

B76 dishes Module - Module 2 Beef
Maincourse
2 J

2 J

2 J

2 J

B8 Preparation and presentation of

dishes Module - Module 2 Dessert
2 J

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 2 J

2 J

2 J

B9 Presentation Dishes - Module 2

Chicken Appetizer
2 J

2 J

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 2 J

B10 Presentation Dishes - Module 2, Beef

Maincourse
2 J

2 J

2 J

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 B11 Presentation Dishes - Module 2
Dessert
2 J

2 J

2 J

B12 Style and Creativity - Module 2

Chicken Appetizer
2 J

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 2 J

B13 Style and Creativity - Module 2 Beef

Maincourse
2 J

2 J

B14 Style and Creativity - Module 2

Dessert
2 J

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 2 J

Food purchase, storage, costing, and

B15
control Module 2 Chicken, Beef &
Dessert

2 M

Aspect
Sub
Sub Criterion Day of Type
Criterion
Name or Description Marking M = Meas
ID
J = Judg

C1

C2

Aspect
Sub
Sub Criterion Day of Type
Criterion
Name or Description Marking M = Meas
ID
J = Judg

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 Aspect
Sub
Sub Criterion Day of Type
Criterion
Name or Description Marking M = Meas
ID
J = Judg

Aspect
Sub
Sub Criterion Day of Type
Criterion
Name or Description Marking M = Meas
ID
J = Judg

Aspect
Sub
Sub Criterion Day of Type
Criterion
Name or Description Marking M = Meas
ID
J = Judg

Aspect
Sub
Sub Criterion Day of Type
Criterion
Name or Description Marking M = Meas
ID
J = Judg

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 Aspect
Sub
Sub Criterion Day of Type
Criterion
Name or Description Marking M = Meas
ID
J = Judg

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 Skill Name : COOKING

WorldSkills Standards Specification

WSSS Marks

Criteria

Name

MAINCOURSE & JAJANAN PASAR

AINCOUSE & PLATED DESSERT

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 Judg
Aspect - Description
Score

adopts, prioritizes and has good understanding of work

execution, able to transfer knowledge to practice. Clean working
table and floor
adopts, prioritizes and has good understanding of work
execution, able to transfer knowledge to practice. Clean working
table and floor

Serving time management Seafood Appetizer

Serving time management Fish Maincourse

Serving time management Jajan Pasar

Correct Service Temperatur Seafood Appetizer

Correct Service Temperatur Fish Maincourse
Correct Service Temperatur Jajan Pasar

Personal hygiene

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Bad habit, tasting by Finger, using same spoon without washing
for tasting ect

Correct and Clean Uniform

Wastage Commodities
Burn / Spoil
Clean plate and finger print Fish dishes
Clean plate and finger print Seafood dishes
Clean plate and finger print Jajan Pasar dishes

Food ingredients are corrected in the menu description Seafood

Appetizer
Food ingredients are corrected in the menu description Fish
Maincourse
Food ingredients are corrected in the menu description Jajan
Pasar
Food ingredients are reflected in the standard Recipe
description Seafood
Food ingredients are reflected in the standard Recipe
description Fish
Food ingredients are reflected in the standard Recipe
description Jajan Pasar
Food ingredients are reflected in the standard Recipe
description Jajan Pasar
Use Compulsory Ingredient for Seafood Dishes
Use Compulsory Ingredient for Fish Dishes
Use Compulsory Ingredient for Jajan Pasar Dishes

Planning kitchen Organisation in preparing and doing in Kitchen

area

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 3

Efficiency working in the kitchen in preparing and doing in

Kitchen area

Workflow working in the kitchen in preparing and doing in

Kitchen area

Cutting Skills on Preparation Dishes

Cooking Technique on Making Dishes

Applying Cooking Technique

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 0

Quality of food produced / prepared

Texture

Quality of food produced on Level of Maturity

0
1
2
3
Quality of food produced on Size and Shape
0
1
2

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Quality of food produced / prepared

Texture

Quality of food produced on Level of Maturity

0
1
2
3
Quality of food produced on Size and Shape
0
1
2

Quality of food produced / prepared

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 3

Texture

Quality of food produced on Level of Maturity

0
1
2
3
Quality of food produced on Size and Shape
0
1
2

Visual Appeal in Color

Visual Appeal in Balance

Visual Appeal in Appearace

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 0

Visual Appeal in Color

Visual Appeal in Balance

Visual Appeal in Appearace

Visual Appeal in Color

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 2

Visual Appeal in Balance

Visual Appeal in Appearace

Style of Food Presentation

Creativity of Food Presentation

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 0

Style of Food Presentation

Creativity of Food Presentation

Style of Food Presentation

Creativity of Food Presentation

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 1

Standard Recipe Sending on Time

Judg
Aspect - Description
Score

adopts, prioritizes and has good understanding of work

execution, able to transfer knowledge to practice. Clean working
table and floor

adopts, prioritizes and has good understanding of work

execution, able to transfer knowledge to practice. Clean working
table and floor

Serving time management Seafood Appetizer

Serving time management Fish Maincourse

Serving time management Jajan Pasar

Correct Service Temperatur Seafood Appetizer

Correct Service Temperatur Fish Maincourse

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Correct Service Temperatur Jajan Pasar

Personal hygiene

Bad habit, tasting by Finger, using same spoon without washing

for tasting ect

Correct and Clean Uniform

Wastage Commodities
Burn / Spoil
Clean plate and finger print Fish dishes
Clean plate and finger print Seafood dishes
Clean plate and finger print Jajan Pasar dishes

Food ingredients are corrected in the menu description Seafood

Appetizer
Food ingredients are corrected in the menu description Fish
Maincourse
Food ingredients are corrected in the menu description Jajan
Pasar
Food ingredients are reflected in the standard Recipe
description Seafood
Food ingredients are reflected in the standard Recipe
description Fish
Food ingredients are reflected in the standard Recipe
description Jajan Pasar
Food ingredients are reflected in the standard Recipe
description Jajan Pasar
Use Compulsory Ingredient for Seafood Dishes
Use Compulsory Ingredient for Fish Dishes
Use Compulsory Ingredient for Jajan Pasar Dishes

Planning kitchen Organisation in preparing and doing in Kitchen

area

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 1

Efficiency working in the kitchen in preparing and doing in

Kitchen area

Workflow working in the kitchen in preparing and doing in

Kitchen area

Cutting Skills on Preparation Dishes

Cooking Technique on Making Dishes

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 2

Applying Cooking Technique

Quality of food produced / prepared

Texture

Quality of food produced on Level of Maturity

0
1
2

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 3
Quality of food produced on Size and Shape
0
1
2

Quality of food produced / prepared

Texture

Quality of food produced on Level of Maturity

0
1
2
3
Quality of food produced on Size and Shape
0
1
2

Quality of food produced / prepared

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 0

Texture

Quality of food produced on Level of Maturity

0
1
2
3
Quality of food produced on Size and Shape
0
1
2

Visual Appeal in Color

Visual Appeal in Balance

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 1

Visual Appeal in Appearace

Visual Appeal in Color

Visual Appeal in Balance

Visual Appeal in Appearace

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 3

Visual Appeal in Color

Visual Appeal in Balance

Visual Appeal in Appearace

Style of Food Presentation

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 0

Creativity of Food Presentation

Style of Food Presentation

Creativity of Food Presentation

Style of Food Presentation

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 1

Creativity of Food Presentation

Standard Recipe Sending on Time

Judg
Aspect - Description
Score

Judg
Aspect - Description
Score

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 Judg
Aspect - Description
Score

Judg
Aspect - Description
Score

Judg
Aspect - Description
Score

Judg
Aspect - Description
Score

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 Judg
Aspect - Description
Score

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KING

pecification
Aspect
WSSS Marks Variation
Marks

0.00 0.00

0.00 0.00

0.00 0.00

0.00 0.00

0.00 0.00

0.00 0.00

0.00 0.00

0.00 0.00

Total Variation 0.00

Mark

50.00

50.00

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 Extra Aspect Description (Meas or Judg) Requirement Calculation
WSSS Max
OR (Measurement Row
Section Mark
Judgement Score Description (Judg only) Only) (Export only)

Yes = full points No = no points Yes or No 2.00

Yes = full points No = no points Yes or No 2.00

On time deliverd, window of -5 or +5 minutes Yes or No 0.67

An extra 5 mins will be allowed to present the food and
the timing plenalty will apply. After the extra 5 mins the
competitors food will not be assessed in the tasting room.
On time deliverd, window of -5 or +5 minutes Yes or No 0.67
An extra 5 mins will be allowed to present the food and
the timing plenalty will apply. After the extra 5 mins the
competitors food will not be assessed in the tasting room.
On time deliverd, window of -5 or +5 minutes Yes or No 0.67
An extra 5 mins will be allowed to present the food and
the timing plenalty will apply. After the extra 5 mins the
competitors food will not be assessed in the tasting room.
On time deliverd, window of -5 or +5 minutes Yes or No 0.17
On time deliverd, window of -5 or +5 minutes Yes or No 0.17
On time deliverd, window of -5 or +5 minutes Yes or No 0.17

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 1,5 points = no
mistake or less
than 2 times
Deducted 1,5 points if make mistake more then 2 times 3.00
mistake. 0 points =
make mistake
more than 2 times

Yes = full points No = no points Yes or No 0.75

Yes = full points No = no points Yes or No 1.00
Yes = full points No = no points Yes or No 1.00
Yes = full points No = no points Yes or No 0.33
Yes = full points No = no points Yes or No 0.34
Yes = full points No = no points Yes or No 0.34

Yes = full points No = no points Yes or No 0.50

Yes = full points No = no points Yes or No 0.50

Yes = full points No = no points Yes or No 0.50

Yes = full points No = no points Yes or No 0.50

Yes = full points No = no points Yes or No 0.50

Yes = full points No = no points Yes or No 0.50

Yes = full points No = no points Yes or No 0.50

Yes = full points No = no points Yes or No 0.34

Yes = full points No = no points Yes or No 0.34
Yes = full points No = no points Yes or No 0.34

2.50

demonstrate poorly with no planning on organizing

kitchen and applying appropriated preparation methods,
skills and techniques
demonstrate weak on planning on organizing kitchen and
applying appropriated preparation methods, skills and
techniques
demonstrate good on planning on organizing kitchen and
applying appropriated preparation methods, skills and
techniques

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demonstrate extra ordinary on planning on organizing
kitchen and applying appropriated preparation methods,
skills and techniques

2.50

Poor or no indication of efficiency of food production

cooking methods, its application and procedures
Little indication of efficiency of food production cooking
methods, its application and procedures
Good indication of efficiency of food production cooking
methods, its application and procedures
Excellent indication of efficiency of food production
cooking methods, its application and procedures

2.50

did not utilized available cooking utensils as to enhance

complexity of cooking methods
has partly utilized available cooking utensils as to
enhance the complexity of the dish
has utilized available cooking utensils and enhances the
complexity of the dish
shows reasonable skills in the application of available
cooking utensils and methods which represents latest
trends and enhances the complexity of the dish

1.00
demonstrate poorly cutting Skills and applying
appropriated preparation methods, skills and techniques
demonstrate weak cutting Skills and applying
appropriated preparation methods, skills and techniques
demonstrate good cutting Skills and applying
appropriated preparation methods, skills and techniques
demonstrate excellent cutting Skills and applying
appropriated preparation methods, skills and techniques
2.00
Poor or no indication of applying cooking Method of food
production cooking methods, its application and
procedures
Little indication of applying cooking Method of food
production cooking methods, its application and
procedures
Good indication of applying cooking Method of food
production cooking methods, its application and
procedures
Excellent indication of applying cooking Method of food
production cooking methods, its application and
procedures
2.00

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Poor or no indication of applying cooking Method of food
production cooking methods, its application and
procedures
Little indication of applying cooking Method of food
production cooking methods, its application and
procedures
Good indication of applying cooking Method of food
production cooking methods, its application and
procedures
Excellent indication of applying cooking Method of food
production cooking methods, its application and
procedures

0.34
poor quality in reflection to applied combination harmony
of inredients whitsch does not reflect as they are inedable
Simple quality of food prepared in reflection to applied
combination harmony of ingredients which reflects basic
standards
Good quality of food preparation in reflection to applied
combinations of ingredients which reflects a majority of
standards
Exceptional quality of food preparation in refklection to
applied combionations of ingredients with enhances
varieties of standarts
0.34
Dish comprises of no significant texture element in
individual and combined approach
Dish meets basic texture elements in individual and
combined approach
Dish indicated a good mixture of texture elements in
individuals and combined approach
Dish indicates a great variety of texture elements used in
individual and combined approach
0.34
poor quality in reflection to applied the level maturity
Weak quality in reflection to applied the level maturity
Good quality in reflection to applied the level maturity
Excelence quality in reflection to applied the level maturity
0.34
poor quality in reflection to applied on size and shape
Weak quality in reflection to applied on size and shape
Good quality in reflection to applied on size and shape
Excelence quality in reflection to applied on size and
shape

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 0.34
poor quality in reflection to applied combination harmony
of inredients whitsch does not reflect as they are inedable
Simple quality of food prepared in reflection to applied
combination harmony of ingredients which reflects basic
standards
Good quality of food preparation in reflection to applied
combinations of ingredients which reflects a majority of
standards
Exceptional quality of food preparation in refklection to
applied combionations of ingredients with enhances
varieties of standarts
0.34
Dish comprises of no significant texture element in
individual and combined approach
Dish meets basic texture elements in individual and
combined approach
Dish indicated a good mixture of texture elements in
individuals and combined approach
Dish indicates a great variety of texture elements used in
individual and combined approach
0.34
poor quality in reflection to applied the level maturity
Weak quality in reflection to applied the level maturity
Good quality in reflection to applied the level maturity
Excelence quality in reflection to applied the level maturity
0.34
poor quality in reflection to applied on size and shape
Weak quality in reflection to applied on size and shape
Good quality in reflection to applied on size and shape
Excelence quality in reflection to applied on size and
shape

0.34
poor quality in reflection to applied combination harmony
of inredients whitsch does not reflect as they are inedable
Simple quality of food prepared in reflection to applied
combination harmony of ingredients which reflects basic
standards
Good quality of food preparation in reflection to applied
combinations of ingredients which reflects a majority of
standards

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Exceptional quality of food preparation in refklection to
applied combionations of ingredients with enhances
varieties of standarts
0.34
Dish comprises of no significant texture element in
individual and combined approach
Dish meets basic texture elements in individual and
combined approach
Dish indicated a good mixture of texture elements in
individuals and combined approach
Dish indicates a great variety of texture elements used in
individual and combined approach
0.34
poor quality in reflection to applied the level maturity
Weak quality in reflection to applied the level maturity
Good quality in reflection to applied the level maturity
Excelence quality in reflection to applied the level maturity
0.34
poor quality in reflection to applied on size and shape
Weak quality in reflection to applied on size and shape
Good quality in reflection to applied on size and shape
Excelence quality in reflection to applied on size and
shape

0.85
Dish is of poor visual presentation, lacks of colors on
presentation
Dish shows basic visiual presentation, shows basic color
combination colors on presentation
Dish shows good visial aspect with highlighted colors
combinations colors on presentation
Dish shows exceptional visual compoinents well balanced
in porportion and color colors on presentation
0.85
Dish is of poor visual presentation, lacks of balance and
porportion on presentation
Dish shows basic visiual presentation is partly in-
balanced and in-porportion on presentation
Dish shows good visial aspect with highlighted colors
combinations, well balanced and in porportion on
presentation
Dish shows exceptional visual compoinents well balanced
in porportion and color on presentation
0.85

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Dish is of poor visual presentation, lacks of appealing, not
appetizing on presentation
Dish shows basic visiual presentation, fairly appealing
and shows little appetizing efects on presentation
Dish shows good visial aspect with highlighted is
appealing and appetizing on presentation
Dish shows exceptional visual compoinents well balanced
in porportion and color, very appealing and exstreamly
appetizeing

0.85
Dish is of poor visual presentation, lacks of colors on
presentation
Dish shows basic visiual presentation, shows basic color
combination colors on presentation
Dish shows good visial aspect with highlighted colors
combinations colors on presentation
Dish shows exceptional visual compoinents well balanced
in porportion and color colors on presentation
0.85
Dish is of poor visual presentation, lacks of balance and
porportion on presentation
Dish shows basic visiual presentation is partly in-
balanced and in-porportion on presentation
Dish shows good visial aspect with highlighted colors
combinations, well balanced and in porportion on
presentation
Dish shows exceptional visual compoinents well balanced
in porportion and color on presentation
0.85
Dish is of poor visual presentation, lacks of appealing, not
appetizing on presentation
Dish shows basic visiual presentation, fairly appealing
and shows little appetizing efects on presentation
Dish shows good visial aspect with highlighted is
appealing and appetizing on presentation
Dish shows exceptional visual compoinents well balanced
in porportion and color, very appealing and exstreamly
appetizeing

0.84
Dish is of poor visual presentation, lacks of colors on
presentation
Dish shows basic visiual presentation, shows basic color
combination colors on presentation

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Dish shows good visial aspect with highlighted colors
combinations colors on presentation
Dish shows exceptional visual compoinents well balanced
in porportion and color colors on presentation
0.84
Dish is of poor visual presentation, lacks of balance and
porportion on presentation
Dish shows basic visiual presentation is partly in-
balanced and in-porportion on presentation
Dish shows good visial aspect with highlighted colors
combinations, well balanced and in porportion on
presentation
Dish shows exceptional visual compoinents well balanced
in porportion and color on presentation
0.84
Dish is of poor visual presentation, lacks of appealing, not
appetizing on presentation
Dish shows basic visiual presentation, fairly appealing
and shows little appetizing efects on presentation
Dish shows good visial aspect with highlighted is
appealing and appetizing on presentation
Dish shows exceptional visual compoinents well balanced
in porportion and color, very appealing and exstreamly
appetizeing
Dish components do not reflect harmony in regards to
color, flavours and elements
Dish components go well together, reflecting the basic
harmony in regards to color, flavours and elements
Dish components go well together as they reflect the
harmony with enhanced highlights in regards to color,
flavour and elements
Dish components are of exceptional harmony,
highlighting each individual element and in entire
combination in regards to color, flavour and elelements.

0.50
Dish does not show any type of creativity and style in
plating and assembling of individual and combined food
commodities, not appealing
Dish shows litte creativity and style in plating and the
assembling of individual and combined food commodities
Dish shows good creativity and style in plating and
assembling of individual and combined food commodities
Dish shows exceptional creativity and style in plating and
assembling of individual and combined food commodities
0.50

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Dish does not show any type of creativity and style in
plating and assembling of individual and combined food
commodities, not appealing
Dish shows litte creativity and style in plating and the
assembling of individual and combined food commodities
Dish shows good creativity and style in plating and
assembling of individual and combined food commodities
Dish shows exceptional creativity and style in plating and
assembling of individual and combined food commodities

0.50
Dish does not show any type of creativity and style in
plating and assembling of individual and combined food
commodities, not appealing
Dish shows litte creativity and style in plating and the
assembling of individual and combined food commodities
Dish shows good creativity and style in plating and
assembling of individual and combined food commodities
Dish shows exceptional creativity and style in plating and
assembling of individual and combined food commodities
0.50
Dish does not show any type of creativity and style in
plating and assembling of individual and combined food
commodities, not appealing
Dish shows litte creativity and style in plating and the
assembling of individual and combined food commodities
Dish shows good creativity and style in plating and
assembling of individual and combined food commodities
Dish shows exceptional creativity and style in plating and
assembling of individual and combined food commodities

0.50
Dish does not show any type of creativity and style in
plating and assembling of individual and combined food
commodities, not appealing
Dish shows litte creativity and style in plating and the
assembling of individual and combined food commodities
Dish shows good creativity and style in plating and
assembling of individual and combined food commodities
Dish shows exceptional creativity and style in plating and
assembling of individual and combined food commodities
0.50
Dish does not show any type of creativity and style in
plating and assembling of individual and combined food
commodities, not appealing

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Dish shows litte creativity and style in plating and the
assembling of individual and combined food commodities
Dish shows good creativity and style in plating and
assembling of individual and combined food commodities
Dish shows exceptional creativity and style in plating and
assembling of individual and combined food commodities

5 = Ontime
sending Recipe,
Yes = full points for on time sending Standard Recipe and 2,5 for lating 1
Deducted 2.5 for lating one week. No points for lating week submission, 5.00
sending more than 1 week 0 for lating
submission more
than 1 week

Extra Aspect Description (Meas or Judg) Requirement Calculation

WSSS Max
OR (Measurement Row
Section Mark
Judgement Score Description (Judg only) Only) (Export only)

Yes = full points No = no points Yes or No 2.00

Yes = full points No = no points Yes or No 2.00

On time deliverd, window of -5 or +5 minutes Yes or No 0.67

An extra 5 mins will be allowed to present the food and
the timing plenalty will apply. After the extra 5 mins the
competitors food will not be assessed in the tasting room.
On time deliverd, window of -5 or +5 minutes Yes or No 0.67
An extra 5 mins will be allowed to present the food and
the timing plenalty will apply. After the extra 5 mins the
competitors food will not be assessed in the tasting room.
On time deliverd, window of -5 or +5 minutes Yes or No 0.67
An extra 5 mins will be allowed to present the food and
the timing plenalty will apply. After the extra 5 mins the
competitors food will not be assessed in the tasting room.
On time deliverd, window of -5 or +5 minutes Yes or No 0.17
On time deliverd, window of -5 or +5 minutes Yes or No 0.17

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On time deliverd, window of -5 or +5 minutes Yes or No 0.17

1,5 points = no
mistake or less
than 2 times
Deducted 1,5 points if make mistake more then 2 times 3.00
mistake. 0 points =
make mistake
more than 2 times

Yes = full points No = no points Yes or No 0.75

Yes = full points No = no points Yes or No 1.00
Yes = full points No = no points Yes or No 1.00
Yes = full points No = no points Yes or No 0.33
Yes = full points No = no points Yes or No 0.34
Yes = full points No = no points Yes or No 0.34

Yes = full points No = no points Yes or No 0.50

Yes = full points No = no points Yes or No 0.50

Yes = full points No = no points Yes or No 0.50

Yes = full points No = no points Yes or No 0.50

Yes = full points No = no points Yes or No 0.50

Yes = full points No = no points Yes or No 0.50

Yes = full points No = no points Yes or No 0.50

Yes = full points No = no points Yes or No 0.34

Yes = full points No = no points Yes or No 0.34
Yes = full points No = no points Yes or No 0.34

2.50

demonstrate poorly with no planning on organizing

kitchen and applying appropriated preparation methods,
skills and techniques

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demonstrate weak on planning on organizing kitchen and
applying appropriated preparation methods, skills and
techniques
demonstrate good on planning on organizing kitchen and
applying appropriated preparation methods, skills and
techniques
demonstrate extra ordinary on planning on organizing
kitchen and applying appropriated preparation methods,
skills and techniques

2.50

Poor or no indication of efficiency of food production

cooking methods, its application and procedures
Little indication of efficiency of food production cooking
methods, its application and procedures
Good indication of efficiency of food production cooking
methods, its application and procedures
Excellent indication of efficiency of food production
cooking methods, its application and procedures

2.50

did not utilized available cooking utensils as to enhance

complexity of cooking methods
has partly utilized available cooking utensils as to
enhance the complexity of the dish
has utilized available cooking utensils and enhances the
complexity of the dish
shows reasonable skills in the application of available
cooking utensils and methods which represents latest
trends and enhances the complexity of the dish

1.00
demonstrate poorly cutting Skills and applying
appropriated preparation methods, skills and techniques
demonstrate weak cutting Skills and applying
appropriated preparation methods, skills and techniques
demonstrate good cutting Skills and applying
appropriated preparation methods, skills and techniques
demonstrate excellent cutting Skills and applying
appropriated preparation methods, skills and techniques
2.00
Poor or no indication of applying cooking Method of food
production cooking methods, its application and
procedures
Little indication of applying cooking Method of food
production cooking methods, its application and
procedures

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Good indication of applying cooking Method of food
production cooking methods, its application and
procedures
Excellent indication of applying cooking Method of food
production cooking methods, its application and
procedures
2.00
Poor or no indication of applying cooking Method of food
production cooking methods, its application and
procedures
Little indication of applying cooking Method of food
production cooking methods, its application and
procedures
Good indication of applying cooking Method of food
production cooking methods, its application and
procedures
Excellent indication of applying cooking Method of food
production cooking methods, its application and
procedures

0.34
poor quality in reflection to applied combination harmony
of inredients whitsch does not reflect as they are inedable
Simple quality of food prepared in reflection to applied
combination harmony of ingredients which reflects basic
standards
Good quality of food preparation in reflection to applied
combinations of ingredients which reflects a majority of
standards
Exceptional quality of food preparation in refklection to
applied combionations of ingredients with enhances
varieties of standarts
0.34
Dish comprises of no significant texture element in
individual and combined approach
Dish meets basic texture elements in individual and
combined approach
Dish indicated a good mixture of texture elements in
individuals and combined approach
Dish indicates a great variety of texture elements used in
individual and combined approach
0.34
poor quality in reflection to applied the level maturity
Weak quality in reflection to applied the level maturity
Good quality in reflection to applied the level maturity

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Excelence quality in reflection to applied the level maturity
0.34
poor quality in reflection to applied on size and shape
Weak quality in reflection to applied on size and shape
Good quality in reflection to applied on size and shape
Excelence quality in reflection to applied on size and
shape

0.34
poor quality in reflection to applied combination harmony
of inredients whitsch does not reflect as they are inedable
Simple quality of food prepared in reflection to applied
combination harmony of ingredients which reflects basic
standards
Good quality of food preparation in reflection to applied
combinations of ingredients which reflects a majority of
standards
Exceptional quality of food preparation in refklection to
applied combionations of ingredients with enhances
varieties of standarts
0.34
Dish comprises of no significant texture element in
individual and combined approach
Dish meets basic texture elements in individual and
combined approach
Dish indicated a good mixture of texture elements in
individuals and combined approach
Dish indicates a great variety of texture elements used in
individual and combined approach
0.34
poor quality in reflection to applied the level maturity
Weak quality in reflection to applied the level maturity
Good quality in reflection to applied the level maturity
Excelence quality in reflection to applied the level maturity
0.34
poor quality in reflection to applied on size and shape
Weak quality in reflection to applied on size and shape
Good quality in reflection to applied on size and shape
Excelence quality in reflection to applied on size and
shape

0.34

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poor quality in reflection to applied combination harmony
of inredients whitsch does not reflect as they are inedable
Simple quality of food prepared in reflection to applied
combination harmony of ingredients which reflects basic
standards
Good quality of food preparation in reflection to applied
combinations of ingredients which reflects a majority of
standards
Exceptional quality of food preparation in refklection to
applied combionations of ingredients with enhances
varieties of standarts
0.34
Dish comprises of no significant texture element in
individual and combined approach
Dish meets basic texture elements in individual and
combined approach
Dish indicated a good mixture of texture elements in
individuals and combined approach
Dish indicates a great variety of texture elements used in
individual and combined approach
0.34
poor quality in reflection to applied the level maturity
Weak quality in reflection to applied the level maturity
Good quality in reflection to applied the level maturity
Excelence quality in reflection to applied the level maturity
0.34
poor quality in reflection to applied on size and shape
Weak quality in reflection to applied on size and shape
Good quality in reflection to applied on size and shape
Excelence quality in reflection to applied on size and
shape

0.85
Dish is of poor visual presentation, lacks of colors on
presentation
Dish shows basic visiual presentation, shows basic color
combination colors on presentation
Dish shows good visial aspect with highlighted colors
combinations colors on presentation
Dish shows exceptional visual compoinents well balanced
in porportion and color colors on presentation
0.85
Dish is of poor visual presentation, lacks of balance and
porportion on presentation

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Dish shows basic visiual presentation is partly in-
balanced and in-porportion on presentation
Dish shows good visial aspect with highlighted colors
combinations, well balanced and in porportion on
presentation
Dish shows exceptional visual compoinents well balanced
in porportion and color on presentation
0.85
Dish is of poor visual presentation, lacks of appealing, not
appetizing on presentation
Dish shows basic visiual presentation, fairly appealing
and shows little appetizing efects on presentation
Dish shows good visial aspect with highlighted is
appealing and appetizing on presentation
Dish shows exceptional visual compoinents well balanced
in porportion and color, very appealing and exstreamly
appetizeing

0.85
Dish is of poor visual presentation, lacks of colors on
presentation
Dish shows basic visiual presentation, shows basic color
combination colors on presentation
Dish shows good visial aspect with highlighted colors
combinations colors on presentation
Dish shows exceptional visual compoinents well balanced
in porportion and color colors on presentation
0.85
Dish is of poor visual presentation, lacks of balance and
porportion on presentation
Dish shows basic visiual presentation is partly in-
balanced and in-porportion on presentation
Dish shows good visial aspect with highlighted colors
combinations, well balanced and in porportion on
presentation
Dish shows exceptional visual compoinents well balanced
in porportion and color on presentation
0.85
Dish is of poor visual presentation, lacks of appealing, not
appetizing on presentation
Dish shows basic visiual presentation, fairly appealing
and shows little appetizing efects on presentation
Dish shows good visial aspect with highlighted is
appealing and appetizing on presentation

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Dish shows exceptional visual compoinents well balanced
in porportion and color, very appealing and exstreamly
appetizeing

0.84
Dish is of poor visual presentation, lacks of colors on
presentation
Dish shows basic visiual presentation, shows basic color
combination colors on presentation
Dish shows good visial aspect with highlighted colors
combinations colors on presentation
Dish shows exceptional visual compoinents well balanced
in porportion and color colors on presentation
0.84
Dish is of poor visual presentation, lacks of balance and
porportion on presentation
Dish shows basic visiual presentation is partly in-
balanced and in-porportion on presentation
Dish shows good visial aspect with highlighted colors
combinations, well balanced and in porportion on
presentation
Dish shows exceptional visual compoinents well balanced
in porportion and color on presentation
0.84
Dish is of poor visual presentation, lacks of appealing, not
appetizing on presentation
Dish shows basic visiual presentation, fairly appealing
and shows little appetizing efects on presentation
Dish shows good visial aspect with highlighted is
appealing and appetizing on presentation
Dish shows exceptional visual compoinents well balanced
in porportion and color, very appealing and exstreamly
appetizeing
Dish components do not reflect harmony in regards to
color, flavours and elements
Dish components go well together, reflecting the basic
harmony in regards to color, flavours and elements
Dish components go well together as they reflect the
harmony with enhanced highlights in regards to color,
flavour and elements
Dish components are of exceptional harmony,
highlighting each individual element and in entire
combination in regards to color, flavour and elelements.

0.50

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Dish does not show any type of creativity and style in
plating and assembling of individual and combined food
commodities, not appealing
Dish shows litte creativity and style in plating and the
assembling of individual and combined food commodities
Dish shows good creativity and style in plating and
assembling of individual and combined food commodities
Dish shows exceptional creativity and style in plating and
assembling of individual and combined food commodities
0.50
Dish does not show any type of creativity and style in
plating and assembling of individual and combined food
commodities, not appealing
Dish shows litte creativity and style in plating and the
assembling of individual and combined food commodities
Dish shows good creativity and style in plating and
assembling of individual and combined food commodities
Dish shows exceptional creativity and style in plating and
assembling of individual and combined food commodities

0.50
Dish does not show any type of creativity and style in
plating and assembling of individual and combined food
commodities, not appealing
Dish shows litte creativity and style in plating and the
assembling of individual and combined food commodities
Dish shows good creativity and style in plating and
assembling of individual and combined food commodities
Dish shows exceptional creativity and style in plating and
assembling of individual and combined food commodities
0.50
Dish does not show any type of creativity and style in
plating and assembling of individual and combined food
commodities, not appealing
Dish shows litte creativity and style in plating and the
assembling of individual and combined food commodities
Dish shows good creativity and style in plating and
assembling of individual and combined food commodities
Dish shows exceptional creativity and style in plating and
assembling of individual and combined food commodities

0.50
Dish does not show any type of creativity and style in
plating and assembling of individual and combined food
commodities, not appealing

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63 of 75
File: 489745846.xlsx Date:
Dish shows litte creativity and style in plating and the
assembling of individual and combined food commodities
Dish shows good creativity and style in plating and
assembling of individual and combined food commodities
Dish shows exceptional creativity and style in plating and
assembling of individual and combined food commodities
0.50
Dish does not show any type of creativity and style in
plating and assembling of individual and combined food
commodities, not appealing
Dish shows litte creativity and style in plating and the
assembling of individual and combined food commodities
Dish shows good creativity and style in plating and
assembling of individual and combined food commodities
Dish shows exceptional creativity and style in plating and
assembling of individual and combined food commodities

5 = Ontime
sending Recipe,
Yes = full points for on time sending Standard Recipe and 2,5 for lating 1
Deducted 2.5 for lating one week. No points for lating week submission, 5.00
sending more than 1 week 0 for lating
submission more
than 1 week

Extra Aspect Description (Meas or Judg) Requirement Calculation

WSSS Max
OR (Measurement Row
Section Mark
Judgement Score Description (Judg only) Only) (Export only)

Extra Aspect Description (Meas or Judg) Requirement Calculation

WSSS Max
OR (Measurement Row
Section Mark
Judgement Score Description (Judg only) Only) (Export only)

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64 of 75
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 Extra Aspect Description (Meas or Judg) Requirement Calculation
WSSS Max
OR (Measurement Row
Section Mark
Judgement Score Description (Judg only) Only) (Export only)

Extra Aspect Description (Meas or Judg) Requirement Calculation

WSSS Max
OR (Measurement Row
Section Mark
Judgement Score Description (Judg only) Only) (Export only)

Extra Aspect Description (Meas or Judg) Requirement Calculation

WSSS Max
OR (Measurement Row
Section Mark
Judgement Score Description (Judg only) Only) (Export only)

Extra Aspect Description (Meas or Judg) Requirement Calculation

WSSS Max
OR (Measurement Row
Section Mark
Judgement Score Description (Judg only) Only) (Export only)

Sheet: CIS Marking Scheme Import Version:

65 of 75
File: 489745846.xlsx Date:
 Extra Aspect Description (Meas or Judg) Requirement Calculation
WSSS Max
OR (Measurement Row
Section Mark
Judgement Score Description (Judg only) Only) (Export only)

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 Total
Criterion A 50.00
Mark

Sheet: CIS Marking Scheme Import Version:

67 of 75
File: 489745846.xlsx Date:
 Total
Criterion B 50.00
Mark

Sheet: CIS Marking Scheme Import Version:

68 of 75
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 Total
Criterion C 0.00
Mark

Total
Criterion D 0.00
Mark

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 Total
Criterion E 0.00
Mark

Total
Criterion F 0.00
Mark

Total
Criterion G 0.00
Mark

Total
Criterion H 0.00
Mark

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 Total
Criterion I 0.00
Mark

Total
Competition 100.00
Mark

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 REGULAR_DIFFERENCE_DEDUCT 0

Sheet: Calculations Version:

72 of 75
File: 489745846.xlsx Date:
DEDUCTION_TYPE:::#x~x#PERCENT#-#TARGET_VAL_FROM_REQ:::#x~x#true#-#DIFFERENCE:::10.00000000#x~x##-#TARG

Sheet: Calculations Version:

73 of 75
File: 489745846.xlsx Date:
00#x~x##-#TARGET_VALUE:::11.00000000#x~x##-#NUM_POSSIBLE:::3.00000000#x~x##-#DIFFERENCE_TYPE:::#x~x#UNIT#-#DEDU

Sheet: Calculations Version:

74 of 75
File: 489745846.xlsx Date:
~x#UNIT#-#DEDUCTION:::8.00000000#x~x#

Sheet: Calculations Version:

75 of 75
File: 489745846.xlsx Date: