Page 1

Assessment Notification St Mary Star of the Sea College PRELIMINARY 2011 Course:

Food Technology

Topic:

Food Availability and Selection

Date of Task: Thursday 17th March (Week 7)

Component: Knowledge and Understanding Skills in researching, analysing and communicating food issues Skills in experimenting with and preparing food by applying theoretical concepts

Task Number Weighting Timing Total Marks

1 20% Hand in 40

Outcomes assessed: P1.1 identifies and discusses a range of historical and contemporary factors which influence the availability of particular foods P1.2 accounts for individual and group food selection patterns in terms of physiological, psychological, social and economic factors P3.2 selects appropriate equipment, applies suitable techniques and utilises safe and hygienic practices when handling food P4.2 plans, prepares and presents foods which reflect a range of the influences on food selection Task Description: 1. Selecting a group  Select a group of people from Australian society. For example: the elderly, aboriginal, various cultural groups, toddlers, children, families, single parents, pregnant women, athletes, people with specific diseases, various religious groups, university students, etc  Describe the group giving details of who makes up the group and what their lifestyle is like.  Write an outline of the specific factors affecting this groups food selection. In your answer you are to refer to the four main factors affecting food selection: physiological, social, psychological, and economic factors. 2. Case-study  Interview a person from the group you have selected.  Topics for questioning should include: expenditure on food products, types of food products bought, social activities undertaken during food consumption, influence of media on food purchases, psychological factors affecting food selection, resources and time available for food preparation, and financial resources for food selections.  Include a transcript of the questions and answers given through the interview.  Write a case study of their eating and food selection habits. 3. Recipe  From the case study choose a recipe that a person from your selected group typically consumes. Make this recipe at home and include a full recipe and photographs of the process. Evaluate the recipe in terms of suitability to the group. Explain which factors (discussed in question 1) contribute to the selection of this food by members of your group. Discuss the overall nutritional quality of this food. Discuss any health benefits and/or pitfalls of this recipe for your selected group. 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.


Marking Criteria: You be assessed on your ability to:       

Identify and outline a specific group in Australia. Describe in detail factors affecting a particular group of people. Understand and describe the four main factors in relation to the group selected. Conduct an interview and record a transcript showing a detailed discussion and well thought out questions. Write a detailed and clear case-study on the person interviewed. Select, use and evaluate an appropriate recipe providing evidence of the process. Explain nutritional quality and factors contributing to the selection of this food by the group selected.

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 Criteria St Mary Star of the Sea College Preliminary 2011 Course: Food Technology Topic: Food Availability and Selection Component: Knowledge and Understanding Research, Analysis and Communication Experimentation and Preparation

Task Number Weighting

20%

Total Marks

40

1

Student Number

Outcomes Assessed: P1.1, P1.2, P3.2, P4.2 Criteria Specific Group Factors affecting group

Interview and transcript

Case-study Select, use and evaluate recipe

Nutritional quality & factors affecting selection

Identify and outline a specific group from Australian society and their lifestyle Basic or no outline of provided on specific group from Australian society and their lifestyle Detailed outline of factors affecting groups food selection: physiological, social, psychological and economic factors Provides reasonable evidence of physiological, social, psychological and economic factors in the above outline Provides limited evidence of physiological, social, psychological and economic factors in the above outline Interview is conducted and transcript shows detailed topics of discussion through appropriate questioning techniques Interview is conducted and transcript shows some topics of discussion through questioning Interview may or may not be conducted and transcript shows little or no questioning techniques Case-study is detailed indicating a clear understanding of the eating and food selection habits Case-study is basic indicating a simple understanding of the eating habits Full recipe is included which clearly relates to the group. Evaluation considers positive and negative aspects of the recipe for the group. Photographs clearly indicate the process of recipe production Recipe included which relates moderately to the group. Evaluation considers some positive and negative aspects of the recipe for the group. Photographs indicate the some aspect of recipe production. Recipe may or may not be included which basically relates to the group. Evaluation considers some aspects of the recipe for the group. Photographs do not adequately show the process of recipe production Detailed health benefits and pitfalls relate to recipe, overall nutritional value and factors contributing to this recipe selection by group are detailed Health benefits and pitfalls relate to recipe, overall nutritional value and factors contributing to this recipe selection by group are evident Health benefits and pitfalls, overall nutritional value and factors contributing to this recipe selection by group shown basically or not evident TOTAL

Mark

Your Mark

3-4 1-2 7-8 4-6 1-3 7-8 4-6 1-3 4-6 1-3 7-8 4-6 1-3 5-6 3-4 1-2 40

Comments:

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.

/352_Prelim%20Food%20Task%201%202011  

http://www.stmarys.nsw.edu.au/attachments/352_Prelim%20Food%20Task%201%202011.pdf

Read more
Read more
Similar to
Popular now
Just for you