Practical Cookery Skills and Portfolio
Practical Cookery Skills and Portfolio tests what you can do safely and how well you document it. The practical is observed, while the portfolio proves consistency over time.
Core rules
- Practical routine: handwash, apron, mise en place, safe workstation, accurate measurement, heat control, tasting, cleaning as you go.
- Knife and stove skills: claw grip, stable board, pan handles inwards, low-to-high heat control, no running in the kitchen.
- Divyang adaptations: correct table height, non-slip mat, one-handed tools, tactile labels, visual task cards, planned rest breaks.
- Portfolio contents: index, dated recipe sheets, ingredient costs, method, photos of before, during and after, hygiene and safety notes, self-evaluation, teacher signature.
- Evidence: show measurements, portion yield, nutrition note, cost and what you would improve.
- Reflection: state one success, one problem and one specific change for next time.
Worked example
A vegetable upma entry includes date, yield for four, ingredient cost, photo of chopped vegetables, handwash and claw-grip notes, and a comment that the rava was roasted unevenly. Reasoning: the note shows process and reflection, not just a pretty final plate.
Traps
Undated pages; only final photos; copied recipes without trying them; missing measurements; unsafe practices visible in photos; no reflection or teacher sign.