Allergies to food

 

          

 

Planning

Step 1

Design Brief

Make healthy dishes for a school cafeteria.
Step Mark allocation Marking details
1 3 marks A candidate who lists all the main points from the assignment brief will be awarded 2 marks (5).
A candidate who provides more than half of the main points will be awarded 1 mark (3 or 4).
A candidate who provides less than half of the main points will be awarded 0 marks (2 or less).
A candidate who lists one or more additional and relevant main points associated with the assignment brief will be awarded an additional 1 mark.

          

           Use the columns below to list:

 

•         the main points of the assignment. (These must be numbered.)

•         any additional points that you have identified. (These must be numbered.)

Main points identified Additional points identified
1.       Make

2.       healthy

3.       dishes

4.       (for a) school

5.       cafeteria

6.       Skills/abilities/able to make

7.       Likes/dislikes of target group

8.       Cost/money available

9.       Time available to make

10.    Time of the year

11.    Availability of resources

12.    Equipment/resources available

13.    Safety/hygiene

14.    Aesthetically appealing

15.    Allergies to food

16.    Portion sizes

17.    Special dietary requirements

18.    Scottish dietary requirements

 

Step 2

Step Mark allocation Marking details
2 1 mark •       A candidate who provides a range* of possible solutions that meet the needs of the assignment brief will be awarded 1 mark.

•       A candidate who provides a range of possible solutions that do not relate to the needs of the assignment brief will be awarded 0 marks.

*A ‘range’ means two or more possible solutions.

List the possible items(s) that you could make which would meet all the main points and additional points you have identified.

Use the grid below as a checklist to help you.

The list of items given below are possibilities only. Candidates should be given credit for other acceptable products.

Main points/ additional points 1 2 3 4 5 6 7 8 9 10 Final

Choice

Possible items

 

Us e a tick () if th e item meets the main poi nts/additional points.
Soups
Salads
Smoothies
Rice dishes
Pasta dishes
Potato dishes
Casseroles
Vegetable dishes
Vegetable kebabs
Fish dishes
Cold/hot dishes
Sweet/savoury dishes
Items selected must meet all the needs of the brief including additional main points.

 

Step 3

Step Marking allocation Marking details
3 1 mark A candidate who selects an item(s) which meets all the needs of the assignment brief will be awarded 1 mark.
A candidate who selects an item(s) which does not meet the needs of the assignment brief will be awarded 0 marks.
-1 mark If a candidate has made an unsuitable choice, eg a dish/es high in fat.

          

Step 4

Step Mark allocation Marking details
4 3 marks A candidate’s time plan which shows good deployment of time in a logical manner and includes reference to ordering/requisitioning of resources will be awarded 3 marks.
A candidate’s time plan which shows lapses in either deployment of time or which is illogical in manner or does not refer to ordering or requisitioning of resources will be awarded 2 marks.
A candidate’s time plan which is neither logical nor effective in the deployment of time and makes no reference to ordering or requisitioning of resources will be awarded 0 marks.
If less than half the planned time is devoted to practical work, mark accordingly.
Lesson

Number

Length of

Period

Date Task(s) to be completed
1 Planning the Practical Assignment
Candidate must make what has been chosen in Step 2.
10 hours must be planned for – showing appropriate deployment of time for planning and evaluating.

If there is no reference to length of class period/dates of lessons/ordering and resources or the plan is for less/more than 10 hours, marks must be allocated accordingly. If the time plan is retrospective, 0 marks are to be awarded.

          

Step 7

Evaluating Total mark allocation 9 marks

 

Step Mark allocation Marking details
7 3 marks Sensory evaluation table

1 mark is awarded for the evaluation of the item(s) made under each of the three headings. Total of 3 marks available.

Markers will be looking for consistency of comment throughout the whole of the evaluation section.

Thinking about all the item(s) that you manufactured, complete the sensory evaluation chart        below to evaluate each finished item(s).

Rating

 

Appearance Texture Taste
Item(s) made

 

All finished items must be evaluated under all headings.

 

Use the following key to indicate the rating for the item(s) made:

Excellent

Good

Could be better

Check item/s MADE are evaluated

 

Step 7 (continued)

Step Mark allocation Marking details
7 3 marks Comments on sensory evaluation

1 mark is awarded for appropriate comments linked to each of the three sensory chart headings. The comments must reflect the star rating previously indicated by the candidate if marks are to be awarded. Total of 3 marks available.

Make an evaluative comment about each of the item(s) you made using the headings given in the sensory chart. (If more than 4 items made − candidate should only evaluate 4)

Use the table below to help you. Check order of items from star evaluation.

Sensory Chart heading Comment
Appearance
Texture
Taste
Comments must link to evaluation on previous page.
Comments should be evaluative – statements are not acceptable.

 

Step 7 (continued)

Step Mark allocation Marking details
7 4 marks Comment on main points and additional points

4 marks are awarded for comments that link to each of the main and additional points identified in Step 1. Comments provided in this section must reflect comments made above.   Markers will be looking for evaluative comment in relation to how well the main points have been met.

4 marks for valid comments linked to all main points and additional points.

3 marks for valid comments linked to more than half of the main and additional points identified.

2 marks for valid comments linked to half of the main and additional points identified.

1 mark for valid comments linked to less than half of the main and additional points identified.

0 marks for valid comments which are not linked to main and additional points.

Think about all the main points and additional points you considered in Step 1.

Provide an evaluative comment on how well your finished item(s) have met each of the main points and additional points.

Complete the chart below.

Main point/ additional point Comment
Comments must be evaluative – statements not acceptable.
All main points and additional points must be listed and evaluated.
Candidate should make specific reference to items made or products used.

Total = 18 marks

[END OF MARKING INSTRUCTIONS]

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