Sample work Food Technology Stage 5: Proposal for Catering of a Special Occasion

Context

In this unit students have been studying content from the Food for Special Occasions and Food Service and Catering focus areas. They have examined a variety of food service and catering operations, and the production and preparation of foods for special occasions. Students have learnt about menu planning considerations and recipe development. They have undertaken a range of practical food preparation experiences.

Outcomes

5.4.1 collects, evaluates and applies information from a variety of sources
5.4.2 communicates ideas and information using a range of media and appropriate terminology 
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

(This criteria would normally be communicated to students with this activity)

Students will be assessed on their ability to:

• create a proposal for the catering for a selected special occasion with consideration of menu planning, selection of recipes, costing and table setting
• communicate ideas and information appropriate to the task.

Work Sample Assessment

Frances

Frances has demonstrated a very high level of competence in designing, producing and evaluating alternative solutions for a catering function. The proposal is comprehensive and reflects an extensive understanding of menu planning, recipe modification and costing. This work sample demonstrates characteristics of work typically produced by a student performing at grade A standard.

Kerry

Kerry has demonstrated a very high level of competence in designing, producing and evaluating alternative solutions for a catering function. The proposal is comprehensive and reflects an extensive understanding of menu planning, recipe modifications and costing. The inclusion of a workflow plan and the overall cost of recipes indicates a clear understanding of catering for a specific purpose. This work sample demonstrates characteristics of work typically produced by a student performing at grade A standard.

Indra

Indra has demonstrated a high level of competence in designing, producing and evaluating alternative solutions for a catering function. The proposal is well developed and Indra has demonstrated a thorough understanding of menu planning, recipe modification and costing. The inclusion of referencing and an illustration of the correct table setting would enhance Indra’s proposal, as would numbering of the steps in the procedural text. This work sample demonstrates characteristics of work typically produced by a student performing at grade B standard.

Shannon

Shannon has demonstrated a high level of competence in designing, producing and evaluating alternative solutions for a catering function. The proposal is well developed and the theme is consistent throughout. A thorough understanding of creative menu planning is evident, but additional descriptions would be useful for more obscure dishes. This work sample demonstrates characteristics of work typically produced by a student performing at grade B standard.

Jessie

Jessie has demonstrated adequate skills in designing, producing and evaluating solutions for catering a function. Sound knowledge of menu planning and recipe selection is evident but technical detail is lacking in the presentation of the recipe. The recipe modification and costing are adequate, indicating a clear understanding of the catered function, but entree cutlery is missing from the place setting. This work sample demonstrates characteristics of work typically produced by a student performing at grade C standard.

Lee

Lee has demonstrated adequate skills in designing, producing and evaluating solutions for a catering function. The menu is descriptive, well costed and effectively presented, indicating a clear understanding of the task. The recipe has not been presented as a procedural text and the suggested modifications may not be suitable. The table setting is simple but entree cutlery has not been included. This work sample demonstrates characteristics of work typically produced by a student performing at grade C standard.

Lindsay

Lindsay has demonstrated an adequate level of competence in designing, producing and evaluating alternative solutions for a catering function. A suitable menu has been created and effectively presented but additional detail would be expected for a formal menu, and the inclusion of Caesar salad as a vegetarian option is inappropriate. The recipe has been presented as a procedural text and includes adequate costing, but there is some confusion in the costing. A sound knowledge of table setting is evident, although some of the required cutlery is missing. The modifications are simple and do not specifically demonstrate adaptation for another function but there is evidence of sound research. This work sample demonstrates characteristics of work typically produced by a student performing at grade C standard.

Lou

Lou has demonstrated an adequate level of competence in designing, producing and evaluating alternative solutions for a catering function. Sound knowledge of menu planning and recipe selection is evident. The menu contains descriptions of each dish but the recipe lacks measurements in metric format and would benefit from being broken down into smaller steps. The costing of the total recipe is adequate but not clearly set out, and there is no indication of the cost per portion. The suggested modifications show consideration of factors that influence food choices and eating habits, but they might not be suitable. This work sample demonstrates characteristics of work typically produced by a student performing at grade C standard.

Courtney

Courtney has demonstrated a limited level of competence in designing, producing and evaluating alternative solutions for a catering function. A simple proposal has been produced, but some important information, such as the number of guests, has been omitted. A basic understanding of menu planning, recipe modification and table setting has been demonstrated but the amount of food has not been explained and there are difficulties with costing as numbers have not been specified. This work sample demonstrates characteristics of work typically produced by a student performing at grade D standard.

Riley

Riley has demonstrated a limited level of competence in preparing a proposal for the catering of a special occasion. A simple proposal has been produced and some relevant menu items have been presented but Riley needed to include more detailed information regarding the profile of the special occasion. A basic understanding of costing has been demonstrated, as well as basic understanding of recipe modification and table setting. The chosen menu lacks referencing and explanation of how it would work [table d’hôte]. This work sample demonstrates characteristics of work typically produced by a student performing at grade D standard.