Sample assessment outline Food Science and Technology – General Year 11 Unit 1 and Unit 2 Assessment type Due date Assessment task type task weighting weighting Task 3: Food choices Semester 1 15% Investigate factors that influence food choices and recognise that some food choices may compromise good Week 12 health. Use food selection models to evaluate diets. Investigation 30% Staple food commodities Task 5: Semester 2 Investigate the use, nutrition, cost and shelf life of staple food commodities readily available in Australia. 15% Week 2 Identify factors that affect the supply of staple food, including climate and natural disasters. Consider primary and secondary processes used to convert raw commodities into safe, quality food products. Task 2: Celebrate local foods Semester 1 20% Examine the variety and availability of local foods; the economic and environmental considerations and issues Week 8 that arise from purchasing locally and lifestyle choices; produce food using local raw and processed foods. Task 4: A food advertisement Semester 1 10% Food advertisements often influence adolescent food choices. Produce a simple, healthy food product and use Week 16 a selection of food styling techniques to develop a food advertisement appealing to the adolescent market. Production 60% Task 6: The big bake-off Semester 2 10% Demonstrate the use of staple food commodities and dry processing techniques to produce food products. Week 5 Evaluate the effect of processing techniques on the sensory and physical properties of the food. Task 8: A healthy food product Semester 2 20% Devise and produce a healthy food product using staple foods. Package the product and label as required for Week 13 food and beverage products in Australia. Evaluate the product using the Australian Dietary Guidelines. Task 1: Test Preparation practices – Semester 1 Workplace regulations for safety and health, safe food handling practices and use of appropriate equipment in 5% Week 3 day-to-day operations to protect employees and consumers. Application of mise-en-place, precision cutting skills. Response 10% Task 7: Test Health issues – Semester 2 5% Use of the Australian Dietary Guidelines to consider health issues that arise from food choices and the need Week 10 for specialised diets, including nutrition-related health conditions such as coeliac and lactose intolerance. Total 100% 100%
Sample assessment outline Food Science and Technology – General Year 11 Unit 1 and Unit 2 Assessment type type weighting task weighting Due date Assessment task Investigation 30% 15% Semester 1 Week 12 Task 3: Food choices Investigate factors that influence food choices and recognise that some food choices may compromise good health. Use food selection models to evaluate diets. 15% Semester 2 Week 2 Task 5: Staple food commodities Investigate the use, nutrition, cost and shelf life of staple food commodities readily available in Australia. Identify factors that affect the supply of staple food, including climate and natural disasters. Consider primary and secondary processes used to convert raw commodities into safe, quality food products. Production 60% 20% Semester 1 Week 8 Task 2: Celebrate local foods Examine the variety and availability of local foods; the economic and environmental considerations and issues that arise from purchasing locally and lifestyle choices; produce food using local raw and processed foods. 10% Semester 1 Week 16 Task 4: A food advertisement Food advertisements often influence adolescent food choices. Produce a simple, healthy food product and use a selection of food styling techniques to develop a food advertisement appealing to the adolescent market. 10% Semester 2 Week 5 Task 6: The big bake-off Demonstrate the use of staple food commodities and dry processing techniques to produce food products. Evaluate the effect of processing techniques on the sensory and physical properties of the food. 20% Semester 2 Week 13 Task 8: A healthy food product Devise and produce a healthy food product using staple foods. Package the product and label as required for food and beverage products in Australia. Evaluate the product using the Australian Dietary Guidelines. Response 10% 5% Semester 1 Week 3 Task 1: Test – Preparation practices Workplace regulations for safety and health, safe food handling practices and use of appropriate equipment in day-to-day operations to protect employees and consumers. Application of mise-en-place, precision cutting skills. 5% Semester 2 Week 10 Task 7: Test – Health issues Use of the Australian Dietary Guidelines to consider health issues that arise from food choices and the need for specialised diets, including nutrition-related health conditions such as coeliac and lactose intolerance. Total 100% 100%
Food-Science-and-Technology-General-Y11-sample-assessment-outline-WACE-201516-.docx