CONSUMER STUDIES (FOOD PRODUCTION)

Transcription

1 CONSUMER STUDIES (FOOD PRODUCTION) GUIDELINES FOR PRACTICAL ASSESSMENT TASKS EXTERNALLY MODERATED AND APPROVED BY UMALUSI GRADE 06 INFORMATION FOR FACILITATORS These guidelines consist of 3 pages

2 CONSUMER STUDIES: GR PAT 06 TABLE OF CONTENTS. Overview 3. Mark allocation 3 3. Required time frame 3 4. Setting the examination 4 5. Preparing for the examination 4 6. Performing the examination 5 6. PAT (Term ) 6. PAT (Term 3) 7. Evaluation 5 8. Moderation of the Practical Examination 6 9. Skill code weighting of techniques used in Food Production 6 0. Example of facilitator s planning for purchases 8. Facilitator s shopping list 9. Facilitator s recording sheet for quarterly SBA marks of practical lessons Copyright reserved Page

3 CONSUMER STUDIES: GR PAT 06 INFORMATION FOR FACILITATORS THE PRACTICAL ASSESSMENT TASK FOR CONSUMER STUDIES FOOD PRODUCTION. OVERVIEW The learner must demonstrate his/her knowledge and practical skills to produce a variety of quality food products with the focus on selling these products. The Practical Assessment Task for Grade consists of two practical examinations of three hours each. o Term : Practical examination The learner/s will make and present the products selected for the micro-enterprise used for the project in Term. o Term 3: Practical examination The learner/s will produce a variety of food products suitable for selling, using a variety of skills and techniques.. MARK ALLOCATION Each practical examination consists of 00 marks. The mark for the final Practical Assessment Task is obtained by combining the marks for the two examinations as indicated below: Practical examination: 00 Term Practical examination: 00 Term 3 Total: 00 Final mark for PAT 00 The marks for the PAT are part of the end-of year assessment. Separate computerised mark sheets for SBA and PAT (if necessary) will be supplied by SACAI when needed. 3. REQUIRED TIME FRAME A time frame of three hours in total is required per examination. The three hours should be allocated as follows: 5 minutes to study the recipes and the order of work hours to collect the ingredients and prepare the products under examination conditions. 45 minutes for the facilitator to do the evaluation, check the neatness of the workstation/kitchen and to complete the mark sheet (Less time will be needed for the evaluation if there is only one learner). Copyright reserved Page 3

4 CONSUMER STUDIES: GR PAT SETTING THE EXAMINATIONS 4. Examination (term ) This examination must be slotted into the timetable for the June examination in Term. The learner will make the products he/she has chosen for the microenterprise (project Term ). The production and saleability of the products form an important aspect of this examination. 4. Examination (term 3) This examination should take place during August before the Trial examination (or as agreed with the SACAI moderator). During the practical examination in the third term the learner/s must demonstrate a variety of culinary skills. Assessment will focus on the production process and the saleability of the products. The facilitator must set TWO tests. Each test will have: o at least two products o a minimum skill-code weighting of 0 points o a variety of culinary skills and techniques ONE of the following products will be included in the test: o Yeast product (baked or deep fried) o Choux pastry o A gelatine dish (not commercial jelly) o Home-made short crust pastry for tarts, pies or quiche o Swiss roll o Soft meringue e.g. Lemon Meringue Pie o Sugar cookery The second product may include any appropriate skill or techniques as long as the total skill-code weighting adds up to a minimum of 0 points. The weighting of the two products should preferably be equal or as equal as possible. 5. PREPARING FOR THE EXAMINATION All equipment needed should be available and in working order before the start of the practical examination. Photocopy the tests (recipes and order of work) for the learners (if applicable). Prepare the mark sheets with the learner s/s names and ID numbers (or examination numbers if available). The learner/s will receive the recipes (not in test format) one week before the date of examination. They will not know how the recipes are combined in test format and will not know which recipes they will draw. Purchase the ingredients. Clean and tidy up the training kitchen. Put out the necessary ingredients and equipment so that the learner/s does/do not need to look for ingredients or equipment. Copyright reserved Page 4

5 CONSUMER STUDIES: GR PAT PERFORMING THE EXAMINATION 6. PAT in term : 3 hours When entering the room the learner/s will receive their recipes as selected for the project in Term. The learner/s will have 5 minutes to study the recipes and order of work before commencing with the practical examination. The products should be ready for assessment at the end of two hours. Learners will lose marks for every 5 minutes they are late, up to a maximum of 0 marks. Only the learner/s, the moderator or facilitator may be in the training kitchen while the examination is being performed. The facilitator/moderator must assess the learner/s while he/she/they are performing the practical examination. The moderator/facilitator is NOT allowed to assist the learner/s during the practical examination. 6. PAT in term 3: 3 hours When entering the examination room, the learner/s will draw ONE of the two tests. The learner/s will have 5 minutes to study the recipes and order of work before commencing with the practical examination. The products should be ready for assessment at the end of two hours. The learner/s will lose marks for every 5 minutes late up to a maximum of 0 marks The learner/s must wash equipment throughout the two hours and not leave everything until the end. Only the learner/s, the moderator or facilitator may be in the training kitchen while the examination is being performed. The facilitator/moderator must assess the learner/s while he/she/they are performing the practical examination. The moderator/facilitator is NOT allowed to assist the learner/s during the practical examination or to do other work. 7. EVALUATION The facilitator and moderator have 45 minutes to evaluate the final products, inspect the learner /s work station/s and complete the mark sheets. The learner/s should tidy up the work station/s while the products are being evaluated so that the moderator can inspect the work station for the final allocation of marks (If there is only one learner the moderator will need less time for the final evaluation). Copyright reserved Page 5

6 CONSUMER STUDIES: GR PAT MODERATION OF THE PRACTICAL EXAMINATION SACAI, in consultation with the facilitators/moderators, will determine a venue for each province for moderation of practical examinations during the third term. [See also SACAI year programme] SKILL-CODE FOR WEIGHTING OF TECHNIQUES USED IN FOOD PRODUCTION A weighting is allocated to a technique according to the degree of difficulty of the techniques. The total weighting of the techniques in the recipes chosen for each test for the practical examination in Grade should add up to a minimum of 0 points. Points for the same technique cannot be awarded twice in the same test. Skill-code TECHNIQUES points. Baking a cake: line tin, preheat oven at correct temperature. Position of 3 oven rack, bake for desired time, blind baking. Baking without lining a tin Baking in a pan of water (bain-marie) e.g. baked custard Baking a soufflé.3 Blanching.4 Boiling on stove top e.g. rice, pasta, vegetables).5 Deep-frying (chips, doughnuts, vetkoek), drain on paper towel 3.6 Grilling (hamburger patties, steak, fish) 3.7 Cooking in micro-wave oven e.g. custard sauce, white sauce, pasta (not 3 heating milk, food, water).8 Poaching.9 Pressure cooker e.g. meat and vegetable stew, bean soup 3.0 Sauté (onions, green peppers etc). Sealing and browning of meat/mince/dry frying bacon. Shallow frying (pancakes, crumpets, hamburger patties, fish cakes) 3.3 Simmer/stew meat/poultry dish with vegetables, dried fruit 4.4 Steam: double boiler or mixing bowl on pot e.g. fish, egg custard sauce, 3 melting chocolate (Not heating rice) Gelatine. Gelatine dish e.g. moulded salad or dessert 3. Gelatine dish made with commercial jelly.3 Fold in ingredients e.g. whipped cream, grated cucumber at the correct stage.4 Unmoulding gelatine dish 3 Eggs 3. Soft meringue (Lemon Meringue Tart) 3 3. Hard meringue (meringues) Custard base with eggs e.g. Quiche, Milk Tart 3.4 Beating and folding in egg white e.g. Soufflé, Milk Tart, Roulade 4 Yeast 4. Preparing yeast batter/dough 4 Copyright reserved Page 6

7 CONSUMER STUDIES: GR PAT 06 5 Mixing methods 5. Batter, one-bowl method (pancakes, crumpets, fritters, cake etc) 3 5. Batter, creaming method Batter, chiffon method (includes beating and folding in of egg whites) Batter: muffin/emulsion method Batter, melting method Batter, whisking method Choux pastry Dough, rubbing-in method (short crust pastry, scones) Pastry, rubbing-in, mixing, rolling out (making own flaky/short crust 5 pastry) 6 Preparing ingredients 6. Peeling, cutting, slicing, dicing of vegetables e.g. Julienne carrots (use of chef s knife) 6. Deboning meat/chicken/chicken breast 7 Ready-made food 7. Preparing a biscuit crust using Marie/Tennis biscuits and melted butter 7. Use of ready-made pastry/phyllo pastry 8 Salads and salad dressings 8. Cooked sauces e.g. gravy, custard, jam-, orange sauce, sauce thickened with flour 8. Mayonnaise (home-made) Uncooked, home-made salad dressing 8.4 Cooked salad dressing White/cheese sauce, roux method 3 9 Sugar cookery 9. Caramelisation of sugar e.g. caramel sauce 4 9. Boiling sugar syrup to soft-ball stage, firm-ball stage etc Manipulation of sugar syrup e.g. beating fudge, marshmallows. Cut into shapes when cold 0 Techniques 0. Butter icing/fresh cream icing preparing and decoration cakes and cupcakes 0. Garnishing, advanced e.g. tomato/potato, radish flowers, tuilles, chocolate curls/leaves/cups, shaping and decorating with fondant icing/marzipan and other decorations etc 0.3 Using a piping bag 0.4 Royal icing (icing sugar and water/lemon juice/egg white glazing), preparation and use 0.5 Preparing a chocolate ganache (chocolate and cream) 0.6 Pureé 0.7 Shaping dough e.g. scones, biscuits, doughnuts, bread rolls, 3 koeksisters, croquettes 0.8 Swiss Roll/Roulade/Chelsea Buns/Swedish tea ring rolling Lamingtons making chocolate sauce and dipping, rolling in coconut Using specialised equipment e.g. food processor, blender, pasta machine, (not electrical beater or deep fryer) Any other skill not mentioned (to be used only twice in the same test) Copyright reserved Page 7

8 CONSUMER STUDIES: GR PAT 06 Total Learners EXAMPLE OF FACILITATOR S PLANNING FOR PURCHASES Groups Number of learners per group Number of tests Number of learners per test Dates Time 4 0/09 08:00 :00 Test Recipe : Quiche Lorraine Recipe : Queen fritters Ingredients X Ingredients X Salticrax biscuits ¾ pack ½ pack Cake flour 5 m 50 m Margarine 50 m / 00 g Margarine 6,5 m (60 5 g g g) Bacon 00 g 00 g Castor sugar 50 m 00 m Cheddar cheese, 50 m 500 m Salt Pinch 0 ml grated Eggs 4 8 Eggs 4 Cream, long-life 5 m 500 m Whipped cream 00 m 00 m Milk 75 m 350 ml Paper towels roll Chicken stock cube ½ Oil for deep frying bottles Spray and Cook tin FACILITATOR S PLANNING FOR PURCHASES Total Learners Groups Number of learners per group Number of tests Number of learners per test Dates Time Test Recipe : Recipe : Ingredients X Ingredients X Copyright reserved Page 8

9 CONSUMER STUDIES: GR PAT 06 FACILITATOR S SHOPPING LIST Ingredients Test Test TOTAL: (convert to the nearest purchasing unit, in g/kg Approximate cost of quantities needed Approximate cost of shopping list ESTIMATED COST PER TEST PER LEARNER: R Copyright reserved Page 9

10 CONSUMER STUDIES: GR PAT 06 MARK SHEET FOR PRACTICAL EXAMINATIONS PAT EXAMINATION NAMES OF LEARNERS NAME OF SCHOOL/CENTRE 3 4 DATE PRACTICAL SKILLS AND TECHNIQUES 4 Recipe interpretation Include preparation, cooking, mixing, correct measuring of quantities, choosing correct equipment, correct preparation methods o Recipe o Recipe Use of utensils and equipment Correct saucepan for type of food, correct size of saucepan/pan for stove plate Using correct utensils to prepare and cook Safe use of utensils and equipment Correct temperatures for stove plates and oven, height of oven racks, preheat oven, correct baking/cooking time Order of work and efficient use of time Excellent (5), very good (4), moderate (3), needs help (), unable to follow order of work () HYGIENE AND NEATNESS Neatness of work station and equipment Dishwashing (warm water, rinse) Dishcloths clean, available, not lying around Handling of equipment/utensils after use/correct storage of leftover ingredients Waste disposed appropriately Teacher/facilitator/moderator observes learner/s a few times during exam and gives mark out of 5 Personal appearance Hair neat, Chef hat/hair covered, Apron/chef s jacket, Clean nails Teacher/facilitator/moderator observes learner/s a few times during exam and gives mark out of 5 Neatness of work station after practical Utensils cleaned Packed away In correct storage and space 3 Suitability for selling: 0 unacceptable, cannot sell 3 meets some requirements, won t sell 4 6 average, should sell 7 8 good, meets requirements, should sell well 9 0 excellent, exceeds requirements, will sell well 4 Suitability for selling 0 unacceptable, cannot sell 3 meets some requirements, won t sell 4 6 average, should sell 7 8 good, meets requirements, should sell well 9 0 excellent, exceeds requirements, will sell well Appearance 0 Taste/flavour 0 Texture 0 Appearance 0 Taste/flavour 0 Texture 0 Total: 00 Late penalties: subtract marks for every 5 minutes late up to a maximum of 0 marks TOTAL: 00 Copyright reserved Page 0

11 Written preparation Personal neatness, work station neatness Suitable for selling Total Written preparation Personal neatness, work station neatness Suitable for selling Total Written preparation Personal neatness, work station neatness Suitable for selling Total Total for term Convert to 5 CONSUMER STUDIES: GR PAT 06 EXAMPLE of a facilitator s recording sheet for quarterly SBA marks of practical lessons (Each facilitator will have to compile a recording sheet for practical tasks for term marks.) Grade Practical lesson 3 Date and name of dish/product Learners names Copyright reserved Page

12 CONSUMER STUDIES: GR PAT 06 LEARNER S PREPARATION FOR CLASS PRACTICAL WORK Grade 0 and Name of dish:... Date:... Marks: 30 3 Equipment needed for: Cooking method/s used: Measuring: () Name of cooking method/s () Mixing: () Rules for cooking methods: (3) Cooking: () Packaging/serving: () List TWO techniques used to PREPARE this/these dish/es. Explain the most important rule for each of these techniques in your own words. (8) ORDER OF WORK (0) Time Learner Learner Garnishing/decoration Possible variations How and where to store the product until serving/selling Copyright reserved Page

13 CONSUMER STUDIES: GR PAT 06 LEARNER S PREPARATION FOR CLASS PRACTICAL WORK Grade Name of dish:... Date:... Marks: 30 3 Equipment needed for: Cooking method/s used: Measuring: () Name of cooking method/s () Mixing: () Rules for cooking methods: (3) Cooking: () Packaging/serving: () List TWO techniques used to PREPARE this/these dish/es. Explain the most important rule for each of these techniques in your own words. (8) Time ORDER OF WORK (0) Garnishing/decoration Possible variations How and where to store the product until serving/selling Copyright reserved Page 3