Week 8: Marking Criteria for HSC

This week we focused on the marking criteria guidelines for Food Technology HSC exam. 

A sample paper and marking guidelines were given and we designed our own marking criteria for a sample question. 

Below is the attempt we made

Question 16 – Food Manufacture

Question 16 (a)

Marking Criteria

Criteria	Marks
Provides a thorough explanation of the causes of food spoilage and deterioration and uses appropriate examples to support answer	7-8
Provides an explanation of the causes of food spoilage and deterioration and uses appropriate examples to support answer OR           Provides an explanation of the causes of food spoilage and deterioration and uses few appropriate examples to support answers	5-6
Provides an outline of the causes of food spoilage and deterioration and uses few or no examples to support answer	3-4
Lists the causes of food spoilages and deterioration with little or no evidence of examples	1-2

Question 16 (b)

Criteria	Marks
Two preservation techniques identified and their principles in food preservation  are thoroughly discussed in the context of the nominated technique          Relationship between principle and technique with examples are strongly made	10-12
One to two principles identified and their relationship to each technique has been discussed            Relationship between the principles and techniques itself not fully developed	7-9
Two reasons listed but explanation of the principles are not well discussed           Relationship between principles and  techniques poorly addressed OR          One to two principles listed and their relationship to techniques are outlined         Relationship between the principles and techniques has been discussed	4-6
One or no techniques listed            Poor attempts to link techniques with examples	1-3

Below is the actual marking criteria for the question.

It can be seen that we were pretty much on target, however some key syllabus verbs were not used and the guidelines for part b should have been broken down a little more. The criteria was also broken down a little further to address each technique and principle as the question only asked for 2.

Question 16 (b)

Criteria	Marks
Discusses two preservation techniques and relates them to the principles of food preservation involved            Clear linkage between technique and principle            Provides one example for each technique identified	11-12
Discusses two preservation techniques and relates these to the preservation principles involved            Some linkage between technique and principle            Provides one example for each technique	9-10
Outlines two preservation techniques and lists the principles of food preservation involved in each process            Some linkage between technique and principle            Provides one example for each technique	7-8
Lists and briefly outlines two preservation techniques and the preservation principle involved in each process            Poor linkage of technique and principle            Provides one example for each technique	5-6
Lists two preservation techniques and lists relevant principles of food preservation involved in each process            Provides no examples or examples are incorrect	3-4
Lists one preservation technique and/or principle of food preservation, yet provides no link or example	1-2

What not to do!