Sample work Food Technology Stage 5: Planning and Evaluating a Meal for Adolescents

Context

Students have identified the circumstances that lead to individuals having special needs and have explored the nutritional requirements for adolescents. Students are required to prepare a meal as nominated by the teacher. Following the planning, they devise and then evaluate the meal using a set of questions determined by the teacher.

Outcomes

A student:
5.1.2 identifies, assess and manages the risks of injury and OHS issues associated with the handling of food
5.3.1 describes the relationship between consumption, the nutritional value of foods and the health of individuals and communities
5.5.1 selects and employs appropriate techniques and equipment for a variety of food-specific purposes
5.5.2 plans, prepares, presents and evaluates food solutions for specific purposes.

Criteria for assessing learning

Students will be assessed on their ability to:

• identify appropriate equipment required for the preparation of the meal
• identify safe working practices to be followed in the preparation of the meal
• devise an efficient workflow plan in the preparation of the meal evaluate the meal in terms of the cooking skills used, time management, taste and presentation
• evaluate the nutritional value of the meal to meet the special needs of the adolescents.

Work Sample Assessment

Robyn

Robyn has demonstrated a very high level of competence in planning and preparing a meal for adolescents. An accurate list has been provided, showing extensive knowledge of equipment and safe working practices. The workflow is logical and detailed, indicating a comprehensive understanding of food cooking times and a range of techniques used in the preparation of the food. All specified areas for evaluation have been considered carefully, indicating an extensive understanding of cooking skills, time management, taste evaluation and presentation techniques. Robyn has used a wide range of examples to communicate detailed information about the nutritional value of food. This work sample demonstrates characteristics of work typically produced by a student performing at Grade A standard.

Taylor

Taylor has demonstrated a high level of competence in planning and preparing a meal for adolescents. A comprehensive list has been provided, demonstrating thorough knowledge of equipment and safe working practices. The workflow indicates a clear understanding of the cooking times of various foods, and identifies tasks that would be completed by the rest of the team. A range of appropriate factors has been considered, indicating a thorough understanding of cooking skills, time management, and taste evaluation. Taylor has used technical language and applied a thorough knowledge of adolescents in the evaluation of the nutritional value of the food. This work sample demonstrates characteristics of work typically produced by a student performing at Grade B standard.

Sam

Sam has demonstrated an adequate level of competence in planning and preparing a meal for adolescents. A detailed list has been provided, demonstrating sound knowledge of equipment and safe working practices. The workflow indicates a clear understanding of cooking times for various foods but there is little technical detail in the presentation. Sound knowledge of cooking skills, time management, and presentation techniques is evident in the evaluation. Some areas of nutritional value have been identified but the evaluation of the nutritional value of the meal for adolescents lacks detail. This work sample demonstrates characteristics of work typically produced by a student performing at Grade C standard.

Huong

Huong has demonstrated a limited level of competence in planning and preparing a meal for adolescents. The workflow is clear, and relevant equipment and safe working practices have been identified, but further explanation of food safety would be beneficial. A basic understanding of cooking skills, time management, taste evaluation and presentation techniques has been demonstrated. Some areas of nutritional value have been identified but limited evaluation of the nutritional value of the meal for adolescents has been provided. This work sample demonstrates characteristics of work typically produced by a student performing at Grade D standard.

Jamie

Jamie has demonstrated a very limited level of competence in planning and preparing a meal for adolescents. Some relevant equipment has been listed and three hygiene issues have been identified, but only one link to food safety requirements has been made. An elementary understanding of cooking skills, time management, taste evaluation and presentation techniques has been demonstrated. The workflow plan outlines the major steps required but too much information has been condensed into each step. The evaluation is very limited and the nutritional needs of adolescents have not been addressed. This work sample demonstrates characteristics of work typically produced by a student performing at grade E standard.