Year 12 Competency Assessment Schedule Term 1, 2016 Produce dishes using basic methods of cookery digital portfolio 8/2/16 – Term 2, 2016 Source and use information on the Hospitality Industry 28/4/16 – Term 3, 2016 Use cookery skills effectively and service Prepare eggs, fruit, veg and farinaceous dishes Participate in safe food handling practices Assessment Task Distribution and Weighting Table Task 1 Task 2 Task 3 Task 4 Task 5 Term 4 Term 1 Term 1 Term 3 Term 3 Date of Week 6 Week 6 Weeks 7 /8 Week 2 Weeks 3-5 Task 10/11/15 28/7/16 3/3/16 In class In class In class Type of Project Industry Mid-Course Major Trial HSC Task Proposal Study Exam Project Exam Component Syllabus assessed Weighting Industry Study 15% 10% 5% Major Design 60% 40% Project 20% 25% 10% 15% Manufacturing Technology H3.1, H3.2, H4.3, H7.2, H1.1, H1.3, H2.1, H3.3, Various Outcomes H4.2, H 5.1 H7.1 H1.2 H4.1, H5.2, Outcomes H6.1, H6.2
Year 12 Competency Assessment Schedule Term 1, 2016 Produce dishes using basic methods of cookery digital portfolio – 8/2/16 Term 2, 2016 Source and use information on the Hospitality Industry – 28/4/16 Term 3, 2016 Use cookery skills effectively and service Prepare eggs, fruit, veg and farinaceous dishes Participate in safe food handling practices Assessment Task Distribution and Weighting Table Task 1 Task 2 Task 3 Task 4 Task 5 Date of Task Term 4 Week 6 10/11/15 In class Term 1 Week 6 3/3/16 In class Term 1 Weeks 7 /8 Term 3 Week 2 28/7/16 In class Term 3 Weeks 3-5 Type of Task Project Proposal Industry Study Mid-Course Exam Major Project Trial HSC Exam Component assessed Syllabus Weighting Industry Study 15% 10% 5% Major Design Project 60% 20% 40% Manufacturing Technology 25% 10% 15% Outcomes H3.1, H3.2, H4.2, H 5.1 H4.3, H7.2, H7.1 H1.1, H1.3, H1.2 H2.1, H3.3, H4.1, H5.2, H6.1, H6.2 Various Outcomes
Year-12-Assessment-Book-2015-20161.docx