Assessment Notification Year 10 Assessment Task 2011 Course: Food Technology
Date of Task: Hand in Tuesday 22nd March (Day 2) Week 8 Topics:
Task
Current Cuisines
Task Number Weighting Timing Total Marks
One 20% Hand in 35
Focus Areas: Food Trends
Outcomes: The student: 5.3.2 justifies food choices by analysing the factors that influence eating habits 5.4.1 collect, evaluates and applies information from a variety of sources 5.5.1 selects and employs appropriate techniques and equipment for a variety of food-specific purposes 5.6.1 examines the relationship between food technology and society 5.6.2 evaluates the impact of activities related to food on the individual, society and the environment.
Hand-in tasks must be submitted at the student office before 8:45am. Tasks submitted after 8:45am will have a late submission receipt attached to them and signed by the Student Office Staff. This will be handed to the Academic Care Coordinator who will note its receipt and pass it on to the relevant KLA Coordinator. If you are unable to hand the task in on the due date, follow the illness / misadventure policy outlined in your assessment manual. This includes phoning the College by 8:30am and obtaining documented evidence.
Task Description: Consumers are constantly changing their food habits. Australians lead a hectic lifestyle, but still have an interest in quality foods. Research one of the following current food trends: Organic Produce Pre-prepared fresh food products Use of fresh herbs and spices Heat and serve meal development Meal replacement products (beverage and snack bars) Use of functional food products GM foods Additive free foods Plan, prepare and photograph a food item that reflects ONE trend which you have researched. 1. At home prepare the food item. Take photographs during the preparation stages (as would appear in a recipe book or online recipe). An item that is simple to prepare is best, as most of your efforts should be spent on plating, garnishing and photography. 2. Plate, style and photograph the final food item. use appropriate crockery and cutlery consider an appropriate height, colour, background and lighting of food garnish/decorate appropriately (slicing, carving, piping, curling, fanning, shredding etc) 3. Produce an article for a modern food magazine outlining your food item’s production. The article must: be 2 pages in length include an introductory discussion of 3-4 paragraphs describing the food trend explaining its popularity in current society. include the recipe name, ingredients and method (including production photographs) include the final finished photograph 4. Include a bibliography from at least 3 sources using the correct format.
Marking Criteria: You will be assessed on your ability to Photographs of recipe stages and suitability of recipe selection Final food photograph, considering food styling and photography techniques, and garnishing Magazine Article outlining selected food trend Professional presentation
Hand-in tasks must be submitted at the student office before 8:45am. Tasks submitted after 8:45am will have a late submission receipt attached to them and signed by the Student Office Staff. This will be handed to the Academic Care Coordinator who will note its receipt and pass it on to the relevant KLA Coordinator. If you are unable to hand the task in on the due date, follow the illness / misadventure policy outlined in your assessment manual. This includes phoning the College by 8:30am and obtaining documented evidence.
Assessment Marking Criteria Year 10 Assessment Task 2011 Course: Food Technology Topic: Current Cuisines
Focus Area: Food Trends
Name: _______________________________ MARKING CRITERIA Photographs of recipe stages which reflect a food trend
Final food photograph, considering techniques, plating and garnishing
Magazine article outlining selected food trend
Professional presentation
MARK Clear, appealing photography of preparations stages, simple and suitable dish. An appropriate number of photographs to represent entire process. Good, appealing photography of preparation stages, simple and suitable dish. A suitable number of photographs to represent entire process. Basic photography of preparation stages. Some stages of preparation not represented in photographs. Limited skill in photography of preparation stages, little or no consideration in representing entire process through photography. Highly creative, aesthetically appealing, clear final photography Some creativity evident in final photography Little or no creativity evident in final photography Food trend displayed using appropriate food styling techniques –height, colour, background, lighting and crockery Food trend displayed using mostly appropriate food styling techniques – height, colour, background, lighting and crockery Food trend displayed using basic food styling techniques Little or no display of food trend Garnishes highly creative and demonstrating high level of practical skill (slicing, carving, piping, curling, fanning, shredding etc) Garnishes creative and demonstrating some practical skill Garnished using basic techniques with little practical skill Poor garnishing and little or no integration of food styling technique Article 2 pages, informative- influences on eating habits, current developments examples of use. Creative layout and format, with integration of photographs. Includes full recipe. Article 2 pages, good information- influences on eating habits, current developments examples of use. Clear layout and format, with integration of photographs. Includes full recipe. Article 1-2 pages, basic information on some or all of the following Influences on eating habits, current developments examples of use. Basic layout and format and may/may not be integrated with photographs. Includes recipe. Bibliography from at least 3 sources using the correct format, name on front, plastic sleeve Bibliography from 1- 2 sources or with some inaccuracies Not submitted
Teacher Comment:
Mark:
8-10 5-7 3-4 1-2 4-5 2-3 1 5 3-4 2 1 5 3-4 2 1 6-8 3-5 1-2
2 1 0
/35
Hand-in tasks must be submitted at the student office before 8:45am. Tasks submitted after 8:45am will have a late submission receipt attached to them and signed by the Student Office Staff. This will be handed to the Academic Care Coordinator who will note its receipt and pass it on to the relevant KLA Coordinator. If you are unable to hand the task in on the due date, follow the illness / misadventure policy outlined in your assessment manual. This includes phoning the College by 8:30am and obtaining documented evidence.
YOUR MARK