Sample work Food Technology Stage 5: Novelty Cake Evaluation

Context

The unit of work Celebrations is located midway through Stage 5 Food Technology. In this unit students will explore a range of special occasions and examine the elements of small-scale and large-scale catering. Students plan and prepare a range of foods for a variety of special occasion situations.

Prior to this activity students have carried out market research and conducted consumer surveys to collect, evaluate and apply relevant information to the design and development of a novelty cake. Students identify an occasion for which the novelty cake will be used and develop criteria for success of the novelty cake. The cake is produced to the criteria and students design a package suitable for the commercial sale of the cake. The following activity requires students to complete a written evaluation of their novelty cake and explain modifications necessary for large-scale commercial production.

Outcomes

A student:

5.4.1 collects, evaluates and applies information from a variety of sources

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

(These criteria would normally be communicated to students with the activity.)

Students will be assessed on their ability to:

• explain the factors that determine the criteria for success for the novelty cake from the market and consumer survey conducted
• critically evaluate the novelty cake in terms of the criteria for success
• explain the modifications to improve the appeal of the novelty cake
• select and explain appropriate techniques for large-scale production of a novelty cake.

Work Sample Assessment

Tracey

Tracy has presented a detailed evaluation of the novelty cake project. Market research was extensive and demonstrated the use of surveys and a range of industry visits. Research findings were discussed in detail, possible criteria identified and justified. The evaluation made reference to most of the criteria for success, such as sizing, market value, appearance, shape, flavour and quality. Discussion of the modifications for improvement was proficient (use of fondant and a figurine) and Tracy made some reference to commercial processing techniques, providing some justification. The information is conveyed in a logical and well thought-out manner. This work sample demonstrates characteristics of work typically produced by a student performing at grade B standard.

Casey

Casey has collected and analysed information on his/her quality novelty cake from a range of sources: flavour of cake, reasons for buying, size and appearance. Casey has justified the use of fondant icing to achieve a professional finish. This student is able to evaluate their own performance as well as identify some changes to the product that would make it more suitable for mass production. The research skills are sound, drawing basic conclusions. Casey could have improved the response by expanding the number of evaluation criteria. He/she communicates using a limited range of media. This work sample demonstrates characteristics of work typically produced by a student performing at grade C standard.