CDACC Food Production exam-day guide
CDACC Food Production · Prepare for the day ahead.
Your checklist
Valid photo ID
Bring the original government-issued photo ID in the name you used to register. Confirm with the provider which ID types they accept and whether a photocopy is ever allowed - do not assume.
Assessment admission or appointment letter
Print or download the confirmation showing your candidate number, date, time, venue, and any candidate instructions. Confirm with the provider whether a printed copy is required or a digital copy is acceptable.
Knife roll with the required knives
A practical cookery assessment normally expects a chef's knife, paring knife, boning or filleting knife, and a serrated knife. Confirm the exact tool list with the provider or your training institution, since kit lists vary by unit.
Clean chef's uniform and appropriate footwear
Chef jacket, trousers, apron, and closed non-slip safety shoes. Clothing must be clean and in good repair. Confirm with the provider whether a hat or neckerchief is mandatory and whether jewellery must be removed.
Food safety and hygiene items
Bring your own clean tea towel or side towel, and know the handwashing and protective-clothing routine expected in the kitchen. Confirm whether the venue supplies towels, sanitiser, and probe wipes or whether you must bring them.
Temperature probe and basic measuring tools
A calibrated probe thermometer plus measuring spoons or jug may be expected for portion control and safe cooking checks. Confirm with the provider whether instruments are provided and what calibration evidence they want.
Recipe and production plan in your own words
Know your dish, its standard recipe, yields, portion sizes, and a realistic time plan by heart. Confirm whether any written notes, recipe cards, or a production schedule may be taken into the assessment area - many centres restrict this.
Station mise en place knowledge
Be able to set up your bench in a logical order: equipment, then dry goods, then chilled and raw items, with colour-coded boards for the correct food groups. Practise the sequence so it is automatic on the day.
Allergen and special-diet awareness
Be ready to state the 14 major allergens relevant to your dish and how you prevent cross-contact. Confirm with the provider how allergen information must be presented during the assessment.
Waste, recycling, and cleaning routine
Plan where waste, peelings, and used packaging go, and when you will clean as you go. Confirm the venue's bin and recycling arrangements on arrival rather than guessing.
Travel and arrival plan
Check the route, journey time, and parking or public transport options in advance and aim to arrive with margin. Confirm with the provider the reporting time and what happens if you are late.
Refreshment and medication plan
Practical assessments run long and are physically demanding. Bring water and a light snack for before or after, and confirm with the provider how to manage any prescribed medication or a medical condition on the day.
Plan the day
Re-read the assessment brief, unit requirements, and any candidate instructions you were given. List exactly which dishes or tasks you will produce, the equipment they need, and the timings. Confirm with the provider any point that is unclear, such as permitted notes, uniform rules, or reporting time.
Do at least two full timed rehearsals of your production plan, start to finish, including mise en place, cooking, plating, and cleaning down. Time each stage and note where you lose minutes. Practise the dish you find hardest, not the one you enjoy most.
Sharpen and check your knives, then pack your knife roll and check every item against the required kit list. Wash and iron your uniform. Buy any ingredients or consumables you are expected to supply and confirm with the provider what the venue provides.
Revise the safety and hygiene points assessors commonly observe: handwashing, colour-coded boards, safe knife carrying and storage, probe cleaning and calibration, safe pan handling, and correct storage temperatures. Be able to explain why each matters, not just do it.
Do a light walk-through of your plan rather than a heavy rehearsal. Write a simple one-page sequence of tasks with times and keep it only if the provider permits notes in the assessment area. Lay out ID, confirmation letter, uniform, knife roll, and shoes by the door.
Eat normally, avoid alcohol, and get a full night's sleep. Check the weather and travel conditions and set two alarms. Reconfirm the reporting time and venue address from your confirmation letter rather than from memory.
Eat a proper meal and hydrate. Dress in clean uniform with footwear ready to change into, and carry your knife roll securely closed and protected. Arrive early enough to register calmly.
On arrival, follow sign-in and ID checks, listen carefully to the briefing, and ask about anything you were unsure of, such as bin locations, equipment storage, or timings. Set up your station methodically before starting any preparation.
Work to your time plan but stay flexible. Keep your bench tidy, clean as you go, and maintain separation of raw and ready-to-eat foods. Narrate or explain your safety decisions if the assessor is observing you, and never rush a knife or hot-pan task.
Check doneness and seasoning with a clean spoon, probe cooked items where required, and record or report readings if asked. Plate within the time allowed, present the dish as specified, and then clean down your station, equipment, and storage areas before you finish.
Return equipment and unused ingredients as instructed, collect your belongings, and leave the area tidy. If a debrief or feedback session is offered, attend it and note any points to improve. Confirm with the provider how and when results will be issued.
Rules to check
Bring the original photo ID in your registered name and present it when asked. Confirm with the provider which documents are accepted and what to do if your ID is lost or your name has changed.
Follow the provider's rules on what may be taken into the assessment area. Notes, recipe cards, phones, and smart devices are commonly restricted; confirm the exact list with the provider rather than assuming.
Wear the required clean uniform and safety footwear, remove jewellery as instructed, and tie back long hair. Confirm with the provider whether watches, rings, or nail polish are permitted.
Work safely at all times. Carry knives safely, keep handles away from bench edges, use colour-coded boards correctly, and report any injury, burn, or spill to the assessor immediately.
Do not accept help from other candidates and do not help them. Your production must be your own work unless the task is explicitly designed as a team activity.
Ask the assessor before leaving the assessment area, including for breaks or toilet visits. Confirm with the provider in advance how breaks are managed and whether the clock stops.
If you have a disability, medical condition, or injury that affects your performance, request any reasonable adjustment well before the assessment date. Confirm with the provider what evidence they require and by when.
Scoring is based on the assessment criteria for your unit, typically covering preparation, cookery methods, presentation, hygiene and safety, timing, and working practices. Confirm with the provider the pass requirements, grading, and appeals or reassessment process.