Sample assessment outline Food Science and Technology – General Year 12 Unit 3 and Unit 4 Assessment Assessment Assessment type task Due date Assessment task type weighting weighting Task 2: Functional properties of food Semester 1 Investigate, through practical food processing, the functional properties that determine the performance 15% Week 7 of food, such as caramelisation, crystallisation, emulsification, and relate application to recipes and menu planning. Investigation 30% Task 6: Dietary planning Semester 2 15% Investigate the nutritional needs of a selected demographic group; use dietary planning strategies, Week 4 modification and fortification of foods to devise food products relevant for the demographic group. Task 3: Meals for health Semester 1 Devise food products and processing techniques to demonstrate how to overcome the effects of 10% Week 11 over-consumption of nutrients, specifically related to obesity, cardiovascular disease and Type 2 diabetes. Heat and eat meals Task 5: Semester 1 10% Use the technology process to produce a food product that demonstrates wet and dry processing Week 16 techniques based on a product proposal. Production 40% Task 7: Food processing techniques Semester 2 10% Implement food processing techniques that can be used to control the performance of food and guide in Week 7 devising food products for specific purposes. Task 8: Food preservation Semester 2 10% Implement a variety of processing systems to preserve food, noting the causes of food spoilage and Week 11 contamination; process food using the principles of food preservation. Task 1: Test Nutrition for health – Semester 1 An in-class test on food sources and the role of micronutrients, such as fat-soluble vitamins, 5% Week 3 vitamins and minerals for health; and the effects of under-consumption of nutrients on health, considering anaemia, osteoporosis, malnutrition and constipation. Response 15% Task 9: Test Laws and regulatory codes – Semester 2 10% An in-class test based on the regulation of food safety in Australia, including the principles of the HACCP Week 13 system. Task 4: Externally set task Externally Semester 1 15% 15% A task set by the SCSA based on the following content from Unit 3 <teacher to insert information – set task Week 14 provided by the Authority>. Total 100% 100%
Sample assessment outline Food Science and Technology – General Year 12 Unit 3 and Unit 4 Assessment type Assessment type weighting Assessment task weighting Due date Assessment task Investigation 30% 15% Semester 1 Week 7 Task 2: Functional properties of food Investigate, through practical food processing, the functional properties that determine the performance of food, such as caramelisation, crystallisation, emulsification, and relate application to recipes and menu planning. 15% Semester 2 Week 4 Task 6: Dietary planning Investigate the nutritional needs of a selected demographic group; use dietary planning strategies, modification and fortification of foods to devise food products relevant for the demographic group. Production 40% 10% Semester 1 Week 11 Task 3: Meals for health Devise food products and processing techniques to demonstrate how to overcome the effects of over-consumption of nutrients, specifically related to obesity, cardiovascular disease and Type 2 diabetes. 10% Semester 1 Week 16 Task 5: Heat and eat meals Use the technology process to produce a food product that demonstrates wet and dry processing techniques based on a product proposal. 10% Semester 2 Week 7 Task 7: Food processing techniques Implement food processing techniques that can be used to control the performance of food and guide in devising food products for specific purposes. 10% Semester 2 Week 11 Task 8: Food preservation Implement a variety of processing systems to preserve food, noting the causes of food spoilage and contamination; process food using the principles of food preservation. Response 15% 5% Semester 1 Week 3 Task 1: Test – Nutrition for health An in-class test on food sources and the role of micronutrients, such as fat-soluble vitamins, vitamins and minerals for health; and the effects of under-consumption of nutrients on health, considering anaemia, osteoporosis, malnutrition and constipation. 10% Semester 2 Week 13 Task 9: Test – Laws and regulatory codes An in-class test based on the regulation of food safety in Australia, including the principles of the HACCP system. Externally set task 15% 15% Semester 1 Week 14 Task 4: Externally set task A task set by the SCSA based on the following content from Unit 3 – <teacher to insert information provided by the Authority>. Total 100% 100%
Food-Science-and-Technology-General-Y12-sample-assessment-outline-WACE-2015_16.DOCX