Bishop Druitt College Food Technology Year 10 Semester 2, 2018
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1 Bishop Druitt College Food Technology Year 10 Semester 2, 2018 Assessment Task No: 2 Date Due WRITTEN: Various dates Term 3 STANDARD RECIPE CARD Tuesday 28 th August Week 6 WORKFLOW Tuesday 11 th September 2018 Week 8 MENU Tuesday 11 th September 2018 Week 8 PHOTO Tuesday 11 th September 2018 Week 8 MAGAZINE EDITORIAL Tuesday 25 th Sept Week 10 STUDENT EVALUATION Tuesday 25 th Sept Week 10 RECIPE DUE (STANDARD RECIPE CARD): Tuesday 28 th Aug Week 6 PRACTICAL: Wednesday 5 th Sept Week 7 Weighting: 30 % SUBMISSION INSTRUCTIONS Students must: Submit the written component of their assessment by due dates. Submit a food order to your class teacher by Tuesday 28 th August Week 6. Complete evaluation form WHEN submitting magazine editorial task. OUTCOMES BEING ASSESSED Identifies assesses and manages the risks of injury and WHS issues associated with the handling of food Applies appropriate methods of processing, preparation and storage Justifies food choices by analysing the factors that influence eating habits Collects, evaluates and applies information from a variety of sources Communicates ideas and information using a range of media and appropriate terminology Selects and employs appropriate techniques and equipment for a variety of food specific purposes Plans, prepares and presents and evaluates food solutions for specific purposes Examines the relationship between food, technology and society. CROSS CURRICULUM LINKS ICT word processing applications. Numeracy effective use of food through concepts such as quantity, measurement and costing. Literacy use of technical vocabulary specific to food technology. Key Competencies KC1 - Collecting, analysing and organising information. KC2 - Communicating ideas and information. KC3 - Planning and organising activities. KC4 - Working with others in teams. KC5 - Using mathematical ideas and techniques. KC6 - Using technology. KC7 - Solving problems.
2 CONTEXT FOR THE TASK In class you have been studying the topic Food Service and Catering. You have focused on the food industry, and how it provides people with food, service and employment. This assessment task focuses on the student s ability to: Plan and prepare a safe appealing food product appropriate for a small-scale function. Work cooperatively in the classroom to produce a 3-course menu from which they will produce 1 of the main courses in class. Develop practical skills and catering principals in class. Produce a standardised recipe card and workflow Create a magazine editorial on the food product produced in class. TASK DESCRIPTION As part of the unit Food Service and Catering you will create a catering venture to demonstrate your understanding of a number of key elements. Section 1 PRACTICAL (working in pairs and individual if odd number of students in class) You and your partner have just taken ownership of a successful à la carte restaurant located in Darling Harbour, Sydney. The restaurant had not been consistently making a profit and therefore many changes need to be made. In pairs you are to complete the following tasks: If you are a single you will complete Person B MENU: DUE DATE: Tuesday 11 th September 2018 Week 8 Design and produce an à la carte menu for the re-opening of the restaurant. The menu must include 4 choices for each course, as well as a full description of each menu item. Each menu item must feature a realistic price. The menu must feature Person A - appetisers/starter Person B - entrée Person A - main course Person B - dessert Person A beverages Person B designs the menu TABLE SETTING: (Individual, photo to be taken at home with you sitting at table) Photo to be ed to your teacher DUE DATE: Tuesday 11 th September 2018 Week 8 Create a formal dinner setting to present your à la carte meals on (include tablecloth/placemat, napkins, centrepiece, cutlery, glassware etc.). PRACTICAL: (working in pairs and individual) Person B to submit recipe DUE DATE: Tuesday 25 Aug Week 7. Make and present, can use crockery from home, one main course from your a la carte menu card. (Pairs and individual) PRACTICAL: Wednesday 5 th Sept Week 7 RECIPE CARD AND WORKFLOW: (working individually) to be placed in Classroom Include a standardised recipe card for a main course. Referenced recipe. (individual) DUE DATE: Tuesday 28 th August Week 6 Include a workflow and time plan for the meal you will be cooking. (individual) DUE DATE: Tuesday 11 th September 2018 Week 8
3 Section 2 MAGAZINE EDITORIAL (Individually) Editorial to be placed in Classroom DUE DATE: Tuesday 25th Sept Week 10 You have been employed by Good Taste Magazine to write the editorial on the new and exciting relaunch of your à la carte restaurant located in Darling Harbour, Sydney. The editorial must feature the following information on the establishment: Cuisine served at the establishment. Menu, types of dishes and prices (include a photo of the meal prepared in Section 1). Chef: their training, previous places of employment, style of cooking. Décor and ambiance of the establishment. Brief description of the meal produced in the practical lesson. The editorial must be word processed and feature a picture of the food product produced in class. TASK RUBRIC Section 1 PRACTICAL (working in pairs or one single) You will be assessed on your ability: Presentation and quality of the food product. Suitability of main meal to an à la carte menu. Safe and hygienic food handling procedures. Appropriate use of techniques and equipment. Avoid WHS hazards from occurring during the task. Produce a professional à la carte menu with 4 choices for each menu section. Plans, prepares and presents a food menu item during class. Selects and uses appropriate technology and techniques. RECIPE CARD AND WORKFLOW (Individually) Inclusion of a standardised recipe card for one main course menu item. Inclusion of a workflow and time plan for menu item that was produced. Photo contains items present on an à la carte table. Take a photo of your practical meal for your magazine editorial. Section 2 MAGAZINE EDITORIAL (Individually) You will be assessed on your ability to: Write an editorial article featuring information on cuisine, service, chef, menu, pricing, décor and ambiance of the restaurant. Feature a photo of the food product prepared during the practical lesson. Create a neat word processed document in magazine format.
4 Section 1 PRACTICAL MARKING CRITERIA MARK /20 Uses appropriate tools and techniques to complete the task. Applies excellent food presentation and preparation techniques. Outstanding selection of practical food item. Appropriately applies safe and hygienic food handling methods. Menu card features detailed descriptions of all menu items, with realistic prices indicated. Standardised recipe card in detail. Workflow itemised steps and time flow. Bibliography written according to library website. Uses appropriate tools and some techniques to complete the task. Applies good food presentation and preparation techniques. Good selection of practical food item. Displays a good understanding of the safe and hygienic food handling processes. Menu card features descriptions of all menu items, with realistic prices indicated. Standardised recipe card most ingredients and costing. Workflow majority of steps and time flow. Bibliography written mostly according to library website. Satisfactorily applies techniques to the task with some of the appropriate tools. Applies a satisfactory understanding of presentation and preparation techniques. Satisfactory selection of practical food item. Satisfactory application of safe and hygienic food handling processes. Menu card features descriptions of most menu items, prices indicated. Standardised recipe card contains most items and method. Workflow contains most steps and minimal time flow. Bibliography written partly to library website. Poorly selected tools with minimal understanding of the techniques. Minimal presentation and preparation techniques utilised. Poorly selected practical food item. Minimal application of safe and hygienic food handling processes. Menu card features some descriptions of menu items. Standardised recipe card with ingredients or costs missing. Workflow basic steps and some time flow. Limited bibliography. Did not participate in the practical component of the task. May have handed in details of food order. Standardised recipe card minimal effort or not submitted. Workflow not handed in or poor effort. No bibliography
5 Section 2 MAGAZINE EDITORIAL MARKING CRITERIA MARK / 10 Logical and well organised report writing. Effectively communicates information using explicit food technology terminology. Editorial features a very detailed description of the food product. Excellent and relevant editorial implementing competent ICT skills. Effectively communicates information using specific food technology terminology. Organised and appropriate report writing. Editorial features a detailed description of the food product. High quality and accurate editorial implementing a variety of ICT skills. Use of appropriate food technology terminology. Attempts to research and report on most areas of the topic. Editorial features a description of the food product. Satisfactory editorial using ICT skills. Expresses ideas in simple form using correct but limited food technology terminology. Attempts to organised information with limited application of knowledge and areas of research omitted or poorly researched. Editorial features a limited description of the food product. Editorial quality and ICT implementation is limited. Omission of extensive areas of task. Limited application of knowledge and understanding of topic. NO editorial or poorly attempted production
6 MARKING Marker: Signature: Date: Mark: / 30 Comment: STUDENT CONFIRMATION This is all my own work. I have referenced any work used from other sources and have not plagiarised the work of others. I have kept a copy of the task for my own records (N.B. In placing a tick in the space provided you are indicating, as you would sign your name, that this is all your own work and that you have a copy of the task being submitted) STUDENT EVALUATION (To be completed upon submission of the final task) (Circle a number: 1 = strongly agree to 5 = strongly disagree) This was my best work I was organised I understood the task I took notice of the marking guidelines What I have learnt most about the assessment task was: What I found most challenging about the assessment task was: This assessment took me hours to do (Circle one) Next time I will:
7 My strengths in the task were: STUDENT EVALUATION (To be completed upon return of the task) Areas for Improvement Method of Improvement I would like to seek further clarification or assistance with: Student Name: Student Signature: Bibliography of practical section Inclusion of bibliography written as directed on library website. Bibliography of MAGAZINE EDITORIAL section Inclusion of bibliography written as directed on library website.
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