HOSPITALITY AND CONSUMER STUDIES:

EVALUATION SHEET
LEARNER NAME:
TOPIC:
Points Symbol value Basic description
0 Meagre/Poor Skills levels is in adequate for this level.
1 Unsatisfactorily Skills require considerable amount of guidance
Average /
2 Skills need guidance / exercise
Acceptable
3 Good Acceptable skills levels has been reached
4 Above average Above-average skills levels has been reached
5 Excellent Skills are completely mastered
Elements to be evaluated Symbol
0 1 2 3 4 5
1 Student has a recipe and a work plan and follow recipe
Mise and Place and practical skills and

instructions accurately
2 Correct measuring of quantities of the cake is followed

3 Correct technique for production is followed

techniques

Correct Use of utensils, equipment

4

5 Economical use of ingredients, no wastage of ingredients, bowls

scrapped clean
6 Works independently, silently, not distracting others, without
asking any questions
7 Efficient use and management of time

8 Correct time and temperature of baking followed

9 Works hygienically and safely

Neatness, and

10 Handwash and sanitized on entry to class and at regular intervals

Hygiene,

safety

11 Appropriately dressed in PPE, nails clean and short, and hair

completely covered
12 Workstation clean and well organized and wash utensils and

13 Shape: Symmetrical, flat, or evenly rounded top

Characteristics of the

14 Surface:
Unfrosted: uniform light brown except were darkened by
External

Cake

ingredients. Looks Appealing

Frosted: Consistency characteristics of kind, creamy, moist, free
from stickiness, crystals, or crustiness
Flavour: characteristics of kind, delicate, and pleasing in
combination with cake. Distribution, style and Colour, suitable to
the kind of cake and frosting
 2
16 Volume: light in weight in proportion to size (extra ingredients,
such as fruits and nuts add weight)
17 Decorations: icing, and filling is balanced and

18 Flavour: Blended Flavour of ingredients. Free from undesirable

Flavour from fat, leavening, flavoring, or other ingredients
Characteristics of

19 Texture: tender, moist crumb, velvety feel to tongue. Added

ingredients supply appropriate textural changes, nuts should be
Internal

Cake

crunchy, fruits moist and soft. Ingredients well distributed.

20 Grain: Appropriate of the kind of Novelty Cake chosen

21 Colours: characteristics of a Novelty Cake of Choice

22 Theme for the Novelty Cake identified and adhered to

Purpose
Fit for

23 Relevant success criteria for a Novelty Cake followed

24 Cake is produced according to design

25 Fondant smooth and free from cracks or holes

Marketability

26 Flowers, borders, swags or ribbon are well put together and

placed
27 Writing is neat and font matches theme of cake

28 Suitable for selling and for commercial production

SUBTOTALS

General
Comments TOTAL
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