Year 10 Food Technology. Assessment Task 1: Foods for Special Needs. Name: Teacher:

Transcription

1 Year 10 Fd Technlgy Assessment Task 1: Fds fr Special Needs Name: Teacher: Due Date: Term 2, Week 1 Type f Task: Design Task Planning Fd Requirements Cllectin f Assessment: Submit in Class Assessment Plicy: This task is a frmal assessment. It requires each student t demnstrate their understanding f the curse studied by devting sufficient time and effrt t meeting the requirements as clearly stated belw. I understand that this task must be submitted n time. The fllwing reasns are nt valid excuses fr the late submissin f tasks; cmputer difficulties, printer prblems, r a student s lack f rganisatin. It is my understanding that any difficulty with the task must be brught t the attentin f the classrm teacher several days befre the due date f the task. Declaratin f Originality: In accrdance with the Cllege Assessment Plicy, I declare that this submissin is my wn wrk and that t the best f my knwledge, it cntains n material previusly published r written by anther persn except where acknwledgement has been made. Student Signature: Reprt Outcmes: 5.1.1: Demnstrates hygienic handling f fd t ensure a safe and appealing prduct : Identifies, assesses and manages the risks f injury and OHS issues assciated with handling f fd : Applies apprpriate methds f fd prcessing, preparatin and strage : Describes the relatinship between fd cnsumptin, the nutritinal values f fds and the health f individuals and cmmunities : Justifies fd chices by analysing the factrs that influence eating habits : Cllects, evaluates and applies infrmatin frm a variety f surces : Cmmunicates ideas and infrmatin using a range f media and apprpriate terminlgy : Selects and emplys apprpriate techniques and equipment fr a variety f fd specific purpses : Plans, prepares, presents and evaluates fd slutins fr specific purpses. Assessment Outcmes: Students will be assessed n their ability t: Design, prduce and evaluate slutins fr specific fd purpses. Demnstrate knwledge, understanding and skills related t fd hygiene, safety and the prvisin f quality fd. Objectives: Students will develp: Knwledge, understanding and skills related t fd hygiene, safety and the prvisin f quality fd. Skills in designing, prducing and evaluating slutins fr specific fd purpses.

2 TASK INSTRUCTIONS The task is made up f TWO sectins. Students are t actively participate in the fllwing cmpnents f the task:- Part A: Grup wrk requiring research, fli prductin, practical applicatin and ral presentatin. Part B: Individual wrk requiring research and a prtfli. All wrk must be wrd prcessed and presented as a prtfli (in a display flder r bund with an apprpriate title page). PART A: Grup Wrk Part A, Sectin I: In a grup f three, yu are t prepare and serve a tw- curse meal (main meal and dessert) suitable fr an Adlescent. All students must cntribute t the final prduct and all names must be written n the wrk. 1. Select a variety f recipes fr a main meal and dessert (at least 5 fr each) suitable fr an adlescent. Write a brief statement (1 paragraph) n why yu have selected each recipe. Use the Australian Guide t Healthy Eating t assist yu here. 2. Frm yur selectin, chse ONE main meal and ONE dessert, which yu will prepare in a practical lessn. 3. Create a wrkflw plan that lists all tasks t be cmpleted in the practical lessn. In yur wrkflw plan, be sure t allcate tasks t each grup member. 4. Prepare a list f ALL the utensils needed in the practical lessn. 5. Hand in a list f ALL fd needed TWO weeks befre practical lessn (remember t adjust recipe quantities fr the number in yur grup). Students will need t think abut the fllwing during the practical lessn: ü Meal is quality prduct and is visually appealing. ü All grup members are actively invlved. ü Practical cmpleted in the timeframe (1 hur perid). ü Crrect techniques used t prduce a quality prduct. ü All safety and hygiene issues have been addressed during preparatin. Part A, Sectin II: In the same grup f three, yu are t chse ONE f the fllwing dietary disrders and prepare a presentatin that will be shwn t the class. Yur presentatin shuld be between 5-10 minutes in length. The dietary disrders that yu may chse frm include; Dental Caries Type 2 Diabetes Crnary Heart Disease Diverticulitis Hypertensin Anaemia Cln Cancer Obesity Osteprsis

3 In yur presentatin, yu must address the fllwing; a) Identify the disrder and explain what it is (gd t use graphics). b) Describe the causes and symptms f the disrder. c) Explain the impact f the disrder n the human bdy. d) Describe hw the disrder can be prevented and cured (gd t prvide a chart f the recmmended daily intake f nutrients fr adults). e) Create a ONE day eating plan t prevent the chsen dietary disrder. Yur eating plan shuld include breakfast, lunch, dinner, snacks and beverages. f) Prepare a ONE page summary that can be given as a class handut (Yu shuld make 25 cpies f this). Students will need t think abut the fllwing during their presentatin: ü Infrmatin is accurate and detailed. ü Presentatin is infrmative, engaging and interactive. ü Presentatin is between 5-10 minutes. ü All grup members cntribute t the presentatin. PART B: Individual Wrk Many traditinal recipes, even thugh they may include ingredients that are nt suitable fr specific dietary requirements, can be altered t suit the diet f individuals with special needs. 1.Chse ONE special fd need frm either ne f the fllwing; Health Status Issues (e.g.: Celiac Disease, etc.) Lifestyle Chices (e.g.: Vegetarianism. Etc.), Lgistical Cnsideratins (e.g.: Canteens, etc.). 2. Describe the special fd need and dcument the special nutritinal requirements fr that need. 3. Select FIVE snack fds and alter the ingredients accrding t the special fd need yu have chsen by either remving an ingredient, substituting a similar ingredient r cutting dwn n the quantity. These changes must be clearly written and highlighted n each recipe. 4. Explain hw each snack fd meets the requirements fr the special need yu have chsen and hw it fits int the requirements f the Australian Guide t Healthy Eating.

4 Marking Criteria Questin 1, Sectin 1 Part A: (5.3.1) Prvides an extensive variety f recipes suitable fr an adlescent and justifies decisins extensively. Makes cnstant reference t the nutritinal requirements f adlescents. Prvides a large variety f recipes suitable fr an adlescent and justifies decisins thrughly. Makes reference t the nutritinal requirements f adlescents. Prvides the required variety f recipes suitable fr an adlescent and justifies decisins sundly. Makes sme reference t the nutritinal requirements f adlescents. Prvides a variety f suitable recipes fr an adlescent and explains decisins. Makes little reference t the nutritinal requirements f adlescents Prvides sme recipes suitable fr an adlescent and briefly describes each/ n 1-2 explanatins prvided. Makes very little r n reference t the nutritinal requirements f adlescents. N recipes r justificatin evident. 0 Questin 3, Sectin 1 Part A (5.5.2) Prvides an extensive wrk flw plan and list f utensils t be used t create each dish. Prvides a thrugh wrk flw plan and list f utensils t be used t create each dish. 4 Prvides a sund wrk flw plan and list f utensils t be used t create each dish. 3 Prvides basic wrk flw plan and list f utensils t be used t create each dish. 2 Prvides an elementary wrk flw plan and list f utensils t be used t create each dish. Plan and list nt evident Part A, Sectin II (5.3.1) Demnstrates extensive knwledge and understanding f chsen dietary disrder, including RDI s, and daily menu fr preventin. Demnstrates thrugh knwledge and understanding f chsen dietary disrder, including RDI s, and daily menu fr preventin. Demnstrates a sund knwledge and understanding f chsen dietary disrder, including RDI s, and daily menu fr preventin Demnstrates a basic knwledge and understanding f chsen dietary disrder, including RDI s, and daily menu fr preventin 4-6 Demnstrates an elementary knwledge and understanding f chsen dietary disrder, including RDI s, and daily menu fr preventin. N knwledge r understanding f dietary disrder displayed

5 Part A, Sectin II (5.4.2) Prvides a very highly detailed handut. Prvides a highly infrmative, engaging and interactive ral presentatin n the chsen diet related disrder. Prvides a highly detailed handut. Prvides an infrmative and engaging ral presentatin n the chsen diet related disrder. Prvides an adequately detailed handut. Prvides a sund ral presentatin that is infrmative and/r engaging at times Prvides a handut with little detail. Prvides an attempted presentatin. Prvides handut n diet related disrder with very little detail. Presentatin is very basic and nt very infrmative. Diet related handut nt evident. Oral presentatin nt evident Part B (5.4.1) Presents a prfessinal prtfli that has been accurately wrd prcessed and includes a range f suitable diagrams and pictures. Highly detailed bibligraphy prvided with a variety f surces used. Presents a prtfli that has been wrd prcessed and includes diagrams and pictures. Detailed bibligraphy with sme variety f surces used. Presents a prtfli that has been wrd prcessed and includes sme diagrams and pictures. Crrect bibligraphy prvided with a few surces used. Presents a prtfli that has been wrd prcessed and includes sme diagrams r pictures. Bibligraphy is basic and lacks variety. Presents a prtfli that has been wrd prcessed and includes little t n pictures r diagrams. Incrrect Bibligraphy prvided and ne surce f infrmatin used. Prtfli nt evident. Bibligraphy nt prvided Part B (5.3.2) Prvides extensive dcumentatin n a special fd need, the nutritinal requirements and hw each snack fd meets the requirements related t each special need. Prvides thrugh dcumentatin n a special fd need, the nutritinal requirements and hw each snack fd meets the requirements related t each special need. Prvides sund dcumentatin n a special fd need, the nutritinal requirements and hw each snack fd meets the requirements related t each special need. Prvides basic dcumentatin n a special fd need, the nutritinal requirements and sme explanatin f hw each snack fd meets sme special need requirements. Prvides elementary dcumentatin n a special fd need and sme explanatin f hw each snack fd meets sme special need requirements Dcumentatin, snack fds and adherence t dietary recmmendatins nt evident. 0

6 Thery Cmpnent A B C D E Practical Cmpnent A B C D E Overall Mark A B C D E Teacher Cmment:

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