Have an awareness of how to work in a safe & hygienic manner HWB 3-30a
Understand the importance of working safely and hygienically in a practical
situation HWB 3-30a
Understand the meaning of cross contamination and prevention
S1 Good Chef/Bad Chef Activity
NAME: ______________
Class : 1D4
Date: Sept 2012
HWB 4-33a
Assessment Criteria
Chef Drawings



There are 2 different chefs
Each section includes a
drawing of their background
Each chef clearly represents
areas of bad / good personal
or kitchen hygiene
 There is no background for any
chef.
 It is not clear which example is of a
good or bad chef.
 There are less than 3 drawn
examples of good/ bad hygiene.
 Only 1 chef has a background of the
kitchen area.
 There are less than 5 drawn examples
of good/ bad hygiene.
 The background of the chefs highlight
at least 3 good / bad areas of hygiene
 Both chefs have a clear background of the
kitchen area.
 There are more than 5 drawn examples of
good/ bad hygiene on the chef.
 The background of the chefs highlight more
than 5 good / bad areas of hygiene
 There are less than 2 areas of good
and bad hygiene points written.
 All of the explanations are not in
detail and very basic.
 Every explanation has no link to
bacteria or food poisoning, more like
a statement.
 There are 2-4 areas of good & bad
hygiene points written.
 Some of the explanations are in detail
but mainly basic.
 Several of the explanations have little
/ no link to bacteria or food poisoning.
 There are more than 4 areas of good & bad
hygiene points written.
 All of the explanations given are in great
detail.
 Every explanation has a clear link to bacteria
or cause of food poisoning.
 Both chefs are not neatly drawn:
scribbled / inappropriate areas.
 There is a very limited use of colour.
 All writing is difficult to read and
not constructed in sentences.
 One chef is neat but the other has:
rushed/scribbled / inappropriate
areas.
 Some colour is used but not all
appropriate.
 Some areas of writing are difficult to
read and several sentences are
structured.
 Both chefs are neatly produced and
accurately drawn.
 The chefs are colourful and eye-catching.
 The writing is easy to read and sentences
are structured well.
Hygiene Explanation



Areas of good/bad hygiene are
noted on the back of the
drawings.
The explanations are in detail.
There is some link to bacteria
/ cause of food poisoning etc
Presentation



The two chefs are neatly
drawn with appropriate
hygiene areas.
The two chefs are colourful.
Neat writing
S1 Good Chef/Bad Chef Activity
Pupil Comments:
Teacher Feedback:
S1 Good Chef/Bad Chef Activity
* 2 different chefs
* Background drawing
* Clear good/bad chef
representation of kitchen
& personal hygiene
Pupil name
Chef Drawings
* Areas of good/bad hygiene
are noted.
* Detailed explanations.
* Link to bacteria / cause of
food poisoning.
Hygiene Explanation
* Information is clearly
annotated
* Colourful
* Neat writing
Presentation
1 2 3
Overall