Week 7: Assessing Stage 6 Preliminary and HSC Outcomes

• Teachers plan assessment to fit the planned learning experience
• Assessment should be varied and presented formally to HSC students
• There are a variety of different ways to assess students in stage 6 that helps teachers to assess the outcomes required.
• Choice of assessment is important in both preliminary and HSC years- It promotes motivation in students as they decide the topic that interests them. It also makes them responsible for their learning and can help them to evaluate themselves as learners and improve on their skills and knowledge. 

HSC Preliminary Assessment Strategies

Preliminary Outcome	Possible Assessment Tasks and Strategies
P 1.1  Identifies and discusses a range of historical and contemporary factors which influence the availability of particular foods	Case studies Research Oral Presentation
P 1.2 Accounts for individual and group             food selection patterns in terms of             physiological, psychological, social           and economic factors	Case Studies Research Task Oral Presentation
P 2.1 Explains the role of food nutrients in           human nutrition	Menu Planning Case Studies Research Task Oral Presentation
P 2.2 Identifies and explains the sensory             characteristics and functional                     properties of food	Oral Presentation Taste Test Experiment Questionnaire Knowledge Test
P 3.1 Assesses the nutrient value of meals/diets for particular individuals and groups	Case Studies Diet Planning Research Task Group Assignment
P 3.2 Presents ideas in written, graphic             and oral form using computer                     software where appropriate.	Powerpoint Presentation Essay Oral Presentation Poster
P4.1 Selects appropriate equipment,                applies suitable techniques, and                utilises safe and hygienic practices            when handling food	Cooking Skills Assessed Experimental Procedures Case Study Assignment on Health and Safety Field work
P 4.2 Plans, prepares and presents foods which reflect a range of the influences on food selection	Case Studies Food Presentation Food Preparation Cooking skills Research Assignment with cooking involved
P4.3  Selects foods, plans and prepares meals/diets to achieve optimum nutrition for individuals and groups	Meal Plans Oral Presentation Case study on the different groups Video
P4.4 Applies an understanding of the                sensory characteristics and                        functional properties of food to the            preparation of food products	Design own food product Product Testing Group work Research activity Cooking activity
P 5.1 Generates ideas and develops                 solutions to a range of food                         situations	Developing food product Research assignment Diet plan Case studies on global food situations

Stage 6 Preliminary Design Brief 

Syllabus:		Food Technology	Components:		Develop a recipe Choose a recipe to be cooked Prepare the recipe chosen
Course:		Preliminary
Syllabus topic area:		Nutrition
Outcomes:
4.3	Select foods, plans and prepares meals and diets to achieve optimum nutrition for individual and groups.
Design Brief: Create a nutrient rich recipe suitable for a person who is aged between 16-18 who is overweight according to their BMI, which could be cooked during a practical lesson All students will submit their recipe ideas and only 2 will be chosen by the class to be cooked during the next practical.				Design Situation: During your everyday life it is essential to be able to cook nutrient rich food for yourself in order to maintain a healthy lifestyle.
				Limitations: Cost of ingredients, Time to cook the meal
In this task you will be assessed on your ability to: 1.     P 4.3 Selects foods, plans and prepares meals/diets to achieve optimum nutrition for individuals and groups 2.     P4.1 Selects appropriate equipment, applies suitable techniques, and utilises safe and hygienic practices when handling food 3.     P 3.1 Assesses the nutrient value of meals/diets for particular individuals and groups

Part 1 Marking guidelines: Band 6 Demonstrates extensive and detailed knowledge and understanding of contemporary food issues Displays a high degree of interpretive, analytical and reporting skills in dealing with food technology concepts Demonstrates evidence of well-developed critical thinking skills in debate and discussion of issues surrounding relevant food technologies Designs creative solutions to food technology issues Displays expertise in applying theoretical concepts to a comprehensive range of practical activities in food technology	15 (90% +)
Band 5 Demonstrates a thorough knowledge and understanding contemporary food issues Displays competence in applying this knowledge to a range of practical activities in food technology Effectively communicates information using specific technical detail and accurate terminology Clearly demonstrates the ability to interpret, analyse and organise information Shows evidence of critical thinking in discussion of issues surrounding relevant food technologies	12 (80%+)
Band 3-4 Demonstrates a sound knowledge and understanding of contemporary food issues Displays skill in applying knowledge to a range of practical activities in food technology Communicates successfully using appropriate terminology Analyses and interprets information with attempts to organise thoughts and ideas	7.5 (50%)
Band 1-2 Recalls general information about food Communicates using basic terminology and simple explanations Applies basic food facts to a limited number of practical activities in food technology Displays some comprehension of content with a limited application of knowledge	7 – 0 (<50%)

                                             

Stage 6 Preliminary Assessment schedule 

Food Technology – Preliminary HSC 2013 Assessment Schedule

Date	Task	Outcomes Assessed	Weighting	Assessment Description
Term 1 Week 10	Research Task	P1.1 P1.2	15	Research factors that affect food availability and selection
Term 2 Week 6/7/8	Case Study and practical task	P3.1 P4.2 P4.3 P5.1	25	Case study on a given company’s food quality assurance program
Term 3 Week 6/7	Research survey and practical task	P2.1 P3.2 P4.1 P4.3 P5.1	30	Research Survey on students diets and their nutrition requirements
Term 3 Week 8/9/10	Preliminary Yearly Examination	P1.1 P1.2 P2.1 P2.2 P3.1 P5.1	30

                                     

	Components and Weightings	Weighting
A	Knowledge and understanding of food technology	20
B	Skills in researching, analysing and communicating food issues	30
C	Skills in experimenting with and preparing food by applying theoretical concepts	30
D	Skills in designing, implementing and evaluating solutions to food situations	20

Topic	Synopsis of Preliminary Course	% of Course
1	Food Availability and Selection	30%
2	Food Quality	40%
3	Nutrition	30%
4	The Australian Food Industry	25%

                                     

Food Technology Preliminary HSC Outcomes

A student:

P 1.1 Identifies and discusses a range of historical and contemporary factors which influence the                  availability of particular foods

P 1.2 Accounts for individual and group food selection patterns in terms of physiological,                              psychological, social and economic factors

P 2.1 Explains the role of food nutrients in human nutrition

P 2.2 Identifies and explains the sensory characteristics and functional properties of food

P 3.1 Assesses the nutrient value of meals/diets for particular individuals and groups

P 3.2 Presents ideas in written, graphic and oral form using computer software where appropriate.

P 4.1 Selects appropriate equipment, applies suitable techniques, and utilises safe and hygienic                  practices when handling food

P 4.2 Plans, prepares and presents foods which reflect a range of the influences on food selection

P 4.3 Selects foods, plans and prepares meals/diets to achieve optimum nutrition for individuals and            groups

P 4.4 Applies an understanding of the sensory characteristics and functional properties of food to the          preparation of food products

P 5.1 Generates ideas and develops solutions to a range of food situations