European dish for school canteen

 

1 : 1     Identification of the key points with explanation

           

                The candidate should identify the ‘core’ key points these are all the main key words of the Technological Project brief.

           

                The number of ‘core’ key points which can be identified will depend on the wording of the Technological Project brief.

           

            Candidates should number each key point identified.

           

            Identify the key points – 2 marks

 

Candidates who record all the ‘core’ key points. 2 marks
Candidates who record ½ or more, but not all the ‘core’ key points.    1 mark
Candidates who record less than ½ the ‘core’ key points. 0 marks

               

            Basic and accurate explanation of key points – 2 marks

                Marks are determined by the number of key points which have a basic and accurate explanation.

 

If all key points have a basic and accurate explanation. 2 marks
If ½ or more but not all of the key points have a basic and accurate
explanation.    1 mark
If less than ½ the key points have a basic and accurate explanation. 0 marks

 

            Detailed and accurate explanation – 1 mark

                Candidates who provide further accurate detail within the explanations will be awarded an additional mark. Extra detail means one additional point of explanation is provided for any one of the key points.

 

            Brief 1             Brief 2

Develop a European dish for sale in a           Develop a savoury vegetarian dish suitable

school canteen        for a café

 

            Brief 1             Brief 2

            Key points     Key points

  1. Develop         Develop
  2. (a) European         (a) savoury
  3. dish         vegetarian
  4. (for) sale         dish
  5. (in a) school         suitable
  6. canteen         (for a) café

Example of basic accurate explanation of key points

Develop        create or devise ideas for a new item

Example of further accurate detail in explanation of key points

Develop        create or devise ideas for a new item

          make an item which is original or different to what is available at present

 

1 : 2     Draw up appropriate criteria for a specification

 

Allows for range of solutions    1 mark

Specification allows for a range of possible solutions which are relevant to
the brief    1 mark
If a range of solutions is not possible 0 marks

 

Contains more detail than the brief    1 mark

 

                Specification points must be derived from the brief. When drawing up the         criteria for the specification candidates should not just rewrite the key points – greater explanation is required.

Where specification points do not consistently contain more detail than the brief, candidates will be awarded marks accordingly.

 

Be written in measurable terms 2 marks

 

                Candidates must indicate how each specification point should be able to            be measured by a valid method.

 

All specification points are measurable. 2 marks
½ or more, but not all specification points are measurable.    1 mark
Less than ½ the specification points are measurable. 0 marks

 

            Note:   Candidates are expected to produce a minimum of four specification points.

 

            Total – 4 marks Step 1.2      SPECIFICATION

Brief 1 – European dish
Specification point Measured by: Identified expert

Brief specific

1 be different to other dishes already available/be original

Interview

Survey of school canteen menu

Food technologist/chef/ school canteen manager
2 be a food product

Component checklist/recipe

analysis Interview

Food technologist/chef/ school canteen manager
3 be a single item/ product/ dish

Interview

Component checklist/recipe analysis

Food technologist/chef/ school canteen manager
4 contain/include ingredients which grow/are produced in Europe

Interview

Component checklist/recipe analysis & interview

Food technologist/chef/ school canteen

manager/appropriate teacher

5 originate in a

European country

Interview Food technologist/chef/school canteen manager/appropriate teacher
6 be suitable for a school canteen Interview Food technologist/chef/ school canteen manager
7 be healthy/take account of current dietary advice Interview Food technologist/chef/ school canteen manager/ dietician/ health professional
8 be suitable for target group

Interview

Ingredients/nutritional analysis & check

Food technologist/chef/

school canteen manager/ dietician/

health professional
9 take account of other products on the school canteen menu Interview Food technologist/chef/ school canteen manager

Target group

10 take account of the

likes/dislikes of target group

Interview/questionnaire/ survey/sensory evaluation Food technologist/chef/ school canteen manager/ target group
11 be aesthetically pleasing to target group Interview/questionnaire/ survey/sensory evaluation Food technologist/chef/ school canteen manager/ target group
12 be appropriate portion size Interview/questionnaire/ survey/sensory evaluation Food technologist/chef/ school canteen manager/ target group
13 take account of allergies Interview Food technologist/chef/ school canteen manager/ dietician/ health professional

         

Cost/quality

14 be comparable in cost to other products on the school canteen

menu

Costing exercise & price check/comparison

Costing exercise & interview

Food technologist/chef/ school canteen manager
15 be cost effective/good value for money Costing exercise & interview/ survey Food technologist/chef/ school canteen manager/ target group/parent
16 be within the budget of the target group/ school canteen Costing exercise & interview/ survey Food technologist/chef/ school canteen manager/ target group/parent
17 be of an acceptable/ satisfactory standard for sale

Interview/sensory testing

Quality checklist & interview

Food technologist/chef/ school canteen manager/ target group/parent

Manufacture

18 be made using the facilities/resources available to the candidate Interview Food technologist
19 be made in the time available to the candidate Timed trial of prototype & interview Food technologist
20 be within the capabilities of the candidate

Trial of prototype & interview

Skills analysis & interview Interview

Food technologist
21 be made using the facilities/resources available to the school canteen Interview Food technologist/ school canteen manager
22 be made in the time available to the school canteen Timed trial of prototype & interview Food technologist/ school canteen manager
23 be within the capabilities of the school canteen staff

Trial of prototype & interview

Skills analysis & interview Interview

Food technologist/ school canteen manager
24 be prepared under safe/hygienic conditions/safe to eat

Interview

Quality checklist & interview

Food technologist/chef/ school canteen manager/ Environmental Health Officer

 

Production

25 be easy to prepare/ cook/reheat

Interview

Skills analysis & check

Food technologist/chef/ school canteen manager
26 be suitable to be made in advance Interview Food technologist/chef/ school canteen manager
27 have an appropriate

shelf life

Interview Food technologist/chef/   school canteen

manager/Environmental Health Officer

28 be suitable for mass production Interview Food technologist/chef/ school canteen manager

Note:

  • The candidate must specify the term ‘expert’ if used.
  • A food technologist could include a person working in food product development or a Home Economics teacher

NB               Specification Points –          It must be checked that the specification points are different.  

                                                        –          A candidate may use different wording to state the same     point.

                   

  • Measured by –          The candidate must specify the term ‘expert’ if used.

                                                                    –          Method of measuring must be able to check/assess whether the specification point has been met.

 

Step 1.2          SPECIFICATION

Brief 2 – Vegetarian dish for café
Specification point Measured by: Identified expert

Brief specific

1 be different to other products already available/be original

Interview

Survey of cafe menus/ Internet search

Food technologist/ chef/ cafe manager
2 be a food product

Component checklist/recipe

analysis Interview

Food technologist/ dietician/chef/ cafe manager
3 be a savoury item

Component checklist/recipe

analysis Interview

Food technologist/ dietician/chef/ cafe manager
4 be a single item

Component checklist/recipe

analysis Interview

Food technologist/ dietician/chef/ cafe manager
5 be suitable for vegetarians

Component checklist/recipe

analysis Interview

Food technologist/ dietician/

health professional/chef/café

manager

6 be healthy/take account of current dietary advice Interview Food technologist/ dietician/

health professional/chef/café

manager

7 be suitable for a cafe Interview Food technologist/ chef/cafe manager
8 complement/fit in with

other products on the

menu

Interview Food technologist/ chef/cafe manager

 

Target Group

9 take account of the

likes/dislikes of target group

Interview/questionnaire/survey/ sensory evaluation Food technologist/ chef/cafe manager/target group
10 be aesthetically pleasing to target group Interview/questionnaire/survey/ sensory evaluation Food technologist/ chef/cafe manager/target group
11 be appropriate portion size Interview/questionnaire/survey/ sensory evaluation Food technologist/ dietician/ health professional/chef/cafe manager/ target group
12 be suitable for target group

Interview

Ingredients/nutritional analysis

& check

Food technologist/ dietician/ health professional/chef/cafe manager/ target group
Food technologist/ dietician/ health professional/chef/cafe manager/ target group
13 take account of allergies Interview Food technologist/ dietician/ health professional/ chef/cafe manager/ target group
14 be healthy/take account of current dietary advice Interview Food technologist/ dietician/ health professional/retailer/ target group
15 take account of nutritional needs of target group Interview Food technologist/ dietician/ health professional/chef/café manager/ target group

Cost/quality

16 be comparable in cost to other products in the range

Costing exercise & price check/ comparison

Costing exercise & interview

Food technologist/chef/cafe manager
17 be cost effective/ good value for money Costing exercise & interview/ survey Food technologist/ chef/cafe manager/target group
18 be within the budget of the target group Costing exercise & interview/ survey Food technologist/ chef/café manager/target group
19 be of an acceptable/ satisfactory standard for sale

Interview/sensory evaluation Quality checklist & interview Food technologist/ dietician/ chef/cafe manager/target group

 

Manufacture

20 be made using the facilities/resources available to the candidate Interview Food technologist
21 be made in the time available to the candidate Timed trial of prototype & interview Food technologist
22 be within the capabilities of the candidate

Trial of prototype & interview

Skills analysis & interview Interview

Food technologist
23 be made using the facilities/resources available to the cafe Interview Food technologist/chef/café manager
24 be made in the time available to the cafe Timed trial of prototype & interview Food technologist/chef/café manager
25 be within the capabilities of the cafe staff

Trial of prototype & interview

Skills analysis & interview Interview

Food technologist/chef/café manager
26 be prepared under safe/hygienic conditions/safe to eat

Interview

Quality checklist & interview

Food technologist/ chef/café manager/ Environmental Health Officer

Production

27 be easy to prepare/ cook/reheat/serve

Interview

Skills analysis & check

Food technologist/ chef/café manager
28 be suitable to be made in advance Interview Food technologist/ chef/café manager
29 have an appropriate

shelf life

Interview Food technologist/ chef/ café manager/Environmental Health Officer
30 be suitable for mass production Interview Food technologist/ / chef/café manager

Note:

  • The candidate must specify the term ‘expert’ if used.
  • A food technologist could include a person working in food product development or a Home Economics teacher

NB               Specification Points –          It must be checked that the specification points are different.  

                                                        –          A candidate may use different wording to state the same     point.

                   

  • Measured by –          The candidate must specify the term ‘expert’ if used.

                                                                    –          Method of measuring must be able to check/assess whether the specification point has been met.

 

1 : 3     Devise an overall plan for investigations

 

List a range of relevant investigations – 2 marks

 

Candidates who provide a list of possible investigations which focus clearly on:

•       the key points of the project brief

•       the specification points

          and have a clear aim/purpose 2 marks

 

Candidates who provide a list of investigations

          which do not focus clearly on the key points and the specification will

be awarded 1 mark

Obvious omissions from the list of investigations will result in marks not      being awarded.

Identify techniques to be used – 2 marks

 

All techniques are correctly identified 2 marks
½ or more, but not all techniques are correctly identified          1 mark
Less than ½ of the techniques are correctly identified 0 marks

 

Techniques must be appropriate for the investigations and so allow the candidate the possibility of collecting relevant data/information.

 

Total – 4 marks

 

From the proposed list of investigations drawn up in 1 : 3 above, candidates should form a prioritised list of those investigations which they propose to undertake.

 

No marks are awarded at this stage but candidates are expected to focus on those investigations most relevant to the needs of the project brief. A number of investigations may be combined by using one technique. No more than 3 depending on their nature, could be realistically carried out in the time available.

 

Candidates who intend to use a questionnaire as an investigation must issue 20 in order to gain valid results.

 

Candidates should complete this work on page 6 of the pro forma.

 

 

Step 1.3        INVESTIGATIONS

Required investigations

  • European
  • school canteen
Brief 1 – European dish for school canteen
Investigation Technique Identified expert

Brief specific

1 Range of European ingredients

Interview

Literary/Internet search

Food technologist /chef/ school canteen manager
2 Range of potential recipes

using European ingredients

Interview

Literary/Internet/recipe search

Food technologist/chef/ school canteen manager
3 Range of European ingredients available

Interview

Literary/Internet search

Survey of retail outlets

Food

technologist/retailer/chef/ school canteen manager

4 Ways of applying current dietary advice/healthy eating

Interview

Literary/Internet/recipe search

Food technologist/dietician/ chef/school canteen manager
5 Current range of dishes on school canteen menu

Interview

Literary/Internet search of school canteen menus

Food technologist/ school canteen manager
6 Current range of European

dishes on school canteen menu

Interview

Survey of school canteen menus

Food technologist/chef/ school canteen manager

Target Group

7 Likes/dislikes of target group Interview/questionnaire/ survey/sensory evaluation Food technologist/ school canteen manager/target group/parent
8 Aesthetic appeal to target group Interview/questionnaire/ survey/sensory evaluation Food technologist/ school canteen manager/target group/parent
9 Ways of applying current dietary advice/healthy eating

Interview

Literary/Internet/recipe search

Food technologist/chef/ school canteen manager
10 Appropriate portion size Interview/questionnaire/ survey/sensory evaluation Food technologist/ chef/

school canteen

manager/target group/parent

11 Potential allergens Interview Food technologist/dietician/ school canteen manager/ health professional

      

Cost/quality

12 Cost of potential ingredients/solutions Costing exercise Food technologist/chef/ school canteen manager
13 Price range of similar dishes

Interview

Survey of current product range

Food technologist/ school canteen manager
14 Budget of the target group/ amount target group is prepared to pay

Interview/questionnaire Costing exercise & interview/survey/ questionnaire Food technologist/ school canteen manager/target group/parent
15 Budget of school canteen

Interview

Costing exercise & interview

Food technologist/ school canteen manager
16 Quality requirements of potential solutions Interview/survey/sensory testing/questionnaire Food technologist/ school canteen manager/target group/parent

Manufacture

17 Facilities/resources available to the candidate Interview Food technologist
18 Time available to the candidate Timed trial of prototype & interview Food technologist
19 Capabilities of the candidate

Trial of prototype

Skills analysis Interview

Food technologist
20 Facilities/resources available to the school canteen Interview Food technologist/ school canteen manager
21 Time available to the school canteen Timed trial of prototype & interview Food technologist/ school canteen manager
22 Capabilities of the school canteen staff

Trial of prototype

Skills analysis Interview

Food technologist/ school canteen manager
23 Hygiene/safety requirements for food production Interview Food technologist/ chef/ school canteen manager /Environmental Health Officer

      

Production

26 Ease of preparation/ cooking/reheating

Interview

Skills analysis & check

Food technologist/chef/ school canteen manager
27 Suitability for making in advance Interview Food technologist/chef/ school canteen manager
28 Appropriate shelf life Interview Food technologist/ chef/ school canteen manager / Environmental Health Officer
29 Suitability for mass production Interview Food technologist/chef/ school canteen manager
30 Implications of seasonality

Literary/Internet search Interview Food technologist/chef/ school canteen manager
31 Influencing factors on final product Interview Food technologist/ chef/ school canteen manager / target group/parent

Note:

  • The candidate must specify the term ‘expert’ if used
  • A food technologist could include a person working in textile product development or a Home Economics teacher

 

Step 1.3        INVESTIGATIONS

Required investigations

  • savoury
  • vegetarian
  • café
Brief 2 – Vegetarian dish for cafe
Investigation Technique Identified expert

Brief specific

1 Range of savoury ingredients

Interview

Literary/Internet search

Food technologist/dietician/ cafe manager/chef
2 Range of potential recipes using savoury ingredients

Interview

Literary/Internet search

Food technologist/dietician/ cafe manager/chef
3 Range of savoury ingredients available

Interview

Literary/Internet search

Survey of retail outlets

Food technologist/dietician/ cafe manager/chef
4 Foods/ingredients suitable for vegetarians

Interview

Literary/Internet search

Food

technologist/dietician/café manager/chef

5 Dishes/products suitable for the cafe

Interview

Literary/Internet/recipe search

Food technologist/ / cafe manager/chef
6 Current range of dishes/ products suitable for vegetarians

Interview

Survey of retailers/café menus/internet search

Food technologist/dietician/ cafe manager/chef
7 Current range of dishes/

products on the café

menu

Interview

Survey of cafe menus/internet search

cafe manager/chef

 

Target group

8 Likes/dislikes of target group Interview/questionnaire/survey/ sensory evaluation Food technologist/dietician/ cafe manager/chef/target group
9 Aesthetic appeal to target group Interview/questionnaire/survey/ sensory evaluation Food technologist/dietician/ cafe manager/chef/target group
10 Religious/cultural beliefs of target group

Interview

Literary/Internet search

Food technologist/dietician/ cafe manager/chef/target group
11 Ways of applying current dietary advice/healthy eating

Interview

Literary/Internet/recipe search

Food technologist/dietician/ cafe manager/chef
12 Nutritional needs of target group

Interview

Literary/Internet search

Food technologist/dietician/ cafe manager/chef
13 Appropriate portion size Interview/questionnaire/survey/ sensory evaluation Food technologist/dietician/ cafe manager/chef/target group
14 Potential allergens Interview Food technologist/dietician/ cafe manager/chef/target group

Cost/quality

15 Cost of potential ingredients/solutions Costing exercise
16 Price range of similar products

Interview

Survey of cafe menus

Food technologist/dietician/ cafe manager/chef/target group
17 Budget of the target group/amount target group is prepared to pay

Interview/questionnaire Costing exercise & interview/ survey/questionnaire Food technologist/dietician/ cafe manager/chef/target group
18 Budget of cafe

Interview/questionnaire Costing exercise & interview/ survey/questionnaire Food technologist/cafe manager/chef
19 Quality requirements of potential solutions Interview/survey/sensory testing/questionnaire Food technologist/dietician/ cafe manager/chef/target group

 

Manufacture

20 Facilities/resources available to the candidate Interview Food technologist
21 Time available to the candidate Timed trial of prototype & interview Food technologist
22 Capabilities of the candidate

Trial of prototype

Skills analysis Interview

Food technologist
23 Facilities/resources available to the cafe Interview Food technologist/cafe manager/chef
24 Time available to the cafe Timed trial of prototype & interview Food technologist/cafe manager/chef
25 Capabilities of the cafe staff

Trial of prototype

Skills analysis Interview

Food technologist/cafe manager/chef
26 Hygiene/safety requirements for food production Interview Food technologist/dietician/ cafe manager/chef /

Environmental Health Officer

Production

27 Ease of preparation/ cooking/ reheating

Interview

Skills analysis & check

Food technologist/ cafe manager/ chef
28 Suitability for making in advance Interview Food technologist/cafe manager/chef
29 Appropriate shelf life Interview Food technologist/café manager / chef/

Environmental Health Officer

30 Suitability for mass production Interview Food technologist/cafe manager/chef
31 Implications of seasonality

Literary/Internet search Interview Food technologist/cafe manager/chef
32 Influencing factors on final product Interview Food technologist/dietician/ cafe manager/chef/target group

Note:

  • The candidate must specify the term ‘expert’ if used
  • A food technologist could include a person working in textile product development or a Home Economics teacher

 

STEP 2            Total mark allocation – 15 marks

 

2 : 1     Implement the overall plan for investigations – 12 marks

 

The mark allocation for this area will be awarded holistically and will be based on candidates’ performance in a series of investigations.

 

Candidates will be assessed on the results and conclusions from each investigation – see the marking criteria breakdown listed below.

 

Teachers/lecturers must ensure candidates present the results and conclusions of each investigation on pages 7, 8 and 9 only.

 

Candidates using computer software to produce results, eg bar charts or graphs, must ensure that these are presented only on the pages allocated for this work ie pages 7, 8 and 9.

 

Candidates who present the results and conclusions of each investigation on more than one A4 sheet of paper will be penalised.

 

Candidates’ findings should

  • be brief, concise and easy to interpret
  • show a link to the aim and purpose of the investigation

 

Results must be derived from the investigations and be based on facts and evidence.

Conclusions must be based on results obtained.

 

Marking Criteria

 

  • Holistic approach – marks must be briefly justified
  • Results must be brief, concise and easy to interpret
  • Results must show a link to the aim/purpose of the investigation
  • Results must be derived from the investigations and based on facts and evidence
  • Conclusions must be based on the results obtained

 

For each of three investigations:

 

The candidate has done as they intended      1 mark

The investigation contains brief, concise and easy to interpret results          1 mark

Results are based on fact and relevant to brief          1 mark

Conclusion is based on results/shows progression    1 mark

 

Total – 12 Marks

 

 

  • : 2 Derive a solution from the investigations – 3 marks

 

Generate one solution – 2 marks

 

Candidates derive one solution which must be

 

relevant to the needs of the project brief 1 mark
based on the results and conclusions reached in the
investigations 1 mark

 

Brief description of the solution – 1 mark

 

The solution should be described so it is able to be visualised.

 

Various methods may be used – written details, sketches, diagrams, labelled diagrams, storyboards − to ensure clarity.

 

Total – 3 marks

 

Brief 1: European dish for sale in Brief 2: Savoury vegetarian dish

a school canteen for a café

 

 

Any dish which originates in a        Any vegetarian starter, main course,

European country, suitable for a    snack suitable for a café school canteen eg starter, main course, dessert, snack

 

STEP 3            Total mark allocation           16 marks

 

  • : 1 Manufacture the chosen solution

 

Candidates must complete the plan before starting to manufacture the

solution.

 

Candidates will be penalised if the plan is written retrospectively.

 

Identify and requisition resources 3 marks

 

Candidates who identify and requisition all the main resources 3 marks
Candidates who requisition most of the main resources 2 marks
Candidates who only requisition some of the main resources    1 mark

 

Resources will depend on the chosen solution and may relate to

textiles, equipment.

 

Identify and requisition equipment            3 marks

 

Candidates who identify and requisition all the main equipment 3 marks
Candidates who identify and requisition most of the main equipment 2 marks
Candidates who identify and requisition some of the main equipment    1 mark

 

Equipment will depend on the chosen solution and may relate to

equipment used in food or fabric activities.

 

Draw up a sequence of work          3 marks

 

Candidates should show logical thinking when drawing up the sequence of work to manufacture the solution, eg

 

  • activities should be in the correct order to complete the solution

 

  • longer activities started nearer the beginning of the sequence

 

  • dovetailing of activities as appropriate.

 

Sequence of work is highly effective – all activities planned in correct
order 3 marks
Sequence of work is effective – most activities planned in the correct
order 2 marks
Sequence of work is satisfactory – some activities planned in the
correct order, sufficient to allow the solution to be manufactured    1 mark

 

 

Deployment of time (time plan)       3 marks

 

Candidates should make good use of time.

 

  • Activities should be appropriately timed.

 

  • Resources and equipment are used to make more effective use of time.

 

Highly effective time plan 3 marks
Effective time plan 2 marks
Satisfactory time plan    1 mark

 

Total – 12 marks

 

After completing the plan for manufacture, candidates should start to manufacture the solution.

 

Candidates should be encouraged to make notes on page 14 as they are carrying out the manufacturing process. Notes may be made on how manufacture is proceeding, any problems encountered and any changes/modifications made to the plan.

 

This work is not marked but may prove useful to candidates when completing Step 4 : 1 – Evaluation of the overall plan.

 

Photographic evidence

 

Photographic evidence of the candidates’ work must be attached to the proforma. If this evidence is not attached, marking must stop, and a note of explanation added to the marking sheet. This project must then be marked for the attention of the PA.

 

Although no marks are awarded for this area, evidence must be provided of the candidates’ solution.

 

When a centre has no photographic evidence attached, but has a note of explanation, continue marking the project but again refer this project to the PA.

 

Two photographs are required:

 

          one should provide evidence of the solution during manufacture.           the other should provide evidence of the completed solution.

 

Although the quality of the photographs is not important, they must give an indication of the type of work being carried out and completed by the candidate.

 

 

3 : 2     Devise a test for the manufactured solution

 

            Present one test with appropriate technique

 

            Candidates should present one appropriate test with one appropriate technique.

 

            Candidates who do not identify an appropriate test cannot be awarded any marks.

 

                Technique must be appropriate to the test, allowing candidates to collect relevant data/information.

 

            Total – 1 mark

            Briefs 1 & 2

Test Technique
1.         Examination by a specified expert              eg food technologist/dietician/ chef/   restaurant manager/target group •       Interview/questionnaire with specified expert

•       Sensory testing with specified expert

2.         Examination by target group •       Interview/questionnaire with target group/parent

•       Sensory testing with target group/ parent

•       Observational checklist

3.         Costing exercise     Costing exercise confirmed by interview with specified expert, eg food technologist/chef/retailer
4.         Nutritional analysis     Nutritional analysis & interview with specified expert eg dietician/food technologist

                When the candidate uses the term ‘expert’, it must be qualified eg a food technologist.

            This could be included in either the test or the technique.

 

  • : 3 Implement the test for the manufactured solution

 

Brief, concise and easy to interpret results

Results should be derived from the test and be based on facts and evidence.

Test results should be presented in a format which is

          brief

•       concise

•       easy to interpret.

1 mark
Factual and relevant results

Results should be

•       derived from the investigation

•       based on facts and evidence.

1 mark
Brief conclusion based on results

Candidates will be marked on their ability to draw meaningful and accurate conclusions from the results of the test.

Conclusions must be

•       factually correct

•       based on the evidence provided by the results.

1 mark

 

Candidates must not offer personal opinions.

 

Total – 3 marks STEP 4       Total mark allocation – 6 marks

 

  • : 1 Evaluate the chosen solution

 

Evaluation against the specification points – 3 marks

 

Candidates must rewrite the specification points briefly in the appropriate column.

 

Candidates must evaluate the solution against each specification point. The results of the testing can be used here.

 

Candidates will be penalised for lack of accuracy and detail within the explanation.

 

Page 17 of the pro forma should be used for the evaluation against the specification.

 

All specification points are evaluated 3 marks
½ or more, but not all specification points are evaluated 2 marks
Less than ½ the specification points are evaluated    1 mark
No evaluation is provided 0 marks

 

Evaluation of the overall plan – 3 marks

 

Candidate will evaluate the overall plan (Steps 1 – 3 of the Technological

Project).

 

The following criteria should be used in the evaluation.

 

  • time

 

  • resources

 

  • skills and abilities.

 

No marks will be awarded to candidates who do not use these criteria in their review.

 

The evaluation, which may include adaptations/modifications, must be based on evidence which can be found within the candidate’s Technological Project pro forma.

 

Candidates should be encouraged to give reasons for any statements they make in the evaluation.

 

Candidates may find it helpful to use some of the headings for Steps 1 – 3 in the pro forma for the evaluation.

 

Page 18 of the pro forma should be used for the evaluation of the overall plan.

 

Total – 6 marks Technological Project Intermediate 2 Summary Mark Allocation

Step Mark Breakdown Allocation
1 . 1 Identification of the key points with explanation
Identify the key points

Key points plus basic and accurate explanation

Key points plus detailed and accurate explanation

2 marks

2 marks

1 mark

Total mark allocation 5

1 . 2 Draw up appropriate criteria for a specification
Allow for a range of solutions

Contain more detail than the brief

Be written in measurable terms

1 mark

mark

marks

Total mark allocation 4

1 . 3 Devise an overall plan for investigations
List a range of relevant investigations

Identify techniques to be used

2 marks

2 marks

Total mark allocation 4

Total mark allocation for Step 1 13 marks
2 . 1 Implement the overall plan for investigations
Holistic approach Total mark allocation 12
2 . 2 Derive a solution
From the investigation generate one solution

Brief description of the solution

2 marks

1 mark

Total mark allocation 3

Total mark allocation for Step 2 15 marks

 

Step Mark Breakdown Allocation
3 . 1 Manufacture the chosen solution
Requisitions all main resources

Requisitions most main resources

Requisitions some main resources

Requisitions all main equipment

Requisitions most main equipment

Requisitions some main equipment

Highly effective sequence of work

Effective sequence of work

Satisfactory sequence of work

Highly effective deployment of time (time plan)

Effective deployment of time (time plan)

Satisfactory deployment of time (time plan)

3 marks

2 marks

1 mark

Total mark allocation 3

3 marks

2 marks

1 mark

Total mark allocation 3

3 marks

2 marks

1 mark

Total mark allocation 3

3 marks

2 marks

1 mark

Total mark allocation 3

3 . 2 Devise a test for the manufactured solution
One test presented with appropriate technique identified 1 mark

Total mark allocation 1

3 . 3 Implement the test for the manufactured solution
Brief, concise and easy to interpret results

Results based on fact and relevant

Brief conclusions based on results

1 mark

1 mark

1 mark

Total mark allocation 3

Total mark allocation for Step 3     16 marks
4 . 1 Evaluate the chosen solution
Evaluation of specification points

Evaluation of overall plan against set criteria: time/resources/ skills and abilities

3 marks

Total mark allocation 3

3 marks

Total mark allocation 3

Total mark allocation for Step 4     6 marks

Total 50 marks available

Appendix 1

Intermediate 2 Technological Project

Guidance on carrying out Investigations/Tests

Three investigations and one test must be carried out.

The aim, which should be linked to the candidate’ specification, should be rewritten or cut and pasted from page 8 of the pro forma onto the top of the investigation page.

Questionnaire

  • Minimum of 20 respondents.
  • Minimum 5/8 relevant/valid questions linked to aim/specification to allow relevant data to be collected.
  • Questions and all possible answers must be displayed.
  • All responses must be displayed including nil responses.
  • Given constraints of space, it is not necessary to display results as pie charts/graphs.  Table format for displaying results of questionnaires can be space saving.

Survey

  • Must identify the source(s) of information.
  • Source of information must be relevant to investigation.
  • The following sources could be used including the Internet, literary, shop, restaurant/café as a source of information.
  • The source of information should be identified.
  • The place selected should be related to the quality and quantity of the data available rather than the number of sources however more than one source should be used.
  • Information should be displayed using appropriate headings, sub-divisions etc.

Interviews

  • Carefully consider the suitability of the person interviewed. Must clearly identify their position in establishment/job title.
  • Minimum 5/8 relevant questions linked to aim/specification to allow relevant data to be collected.
  • Open-ended questions should be used to allow more data to be collected from the interviewee.
  • Questions should be carefully formatted to extract useful facts and avoid one word responses such as Yes/No.
  • All questions and responses must be displayed.

Internet/Literary Search

  • All sources must be clearly identified.
  • Should be related to the quality/quantity/relevance of the data available rather than the number of sources.
  • Graphics may be included where relevant.
  • Data collected should be organised using appropriate headings/sub-divisions etc.
  • Information should not be lifted ‘en bloc’ from websites. It is appropriate to summarise key points which are relevant to the aim/specification.

 

Costing

  • Breakdown cost of all ingredients/components must be included.
  • Details of quantities and unit costs must be included.  Sources should be included where appropriate.
  • Comparative costing should measure ‘like for like’

NB       Costing only proves cost of items/components. On its own it does not provide       low/high cost, value for money, acceptability or price to target group.

Fabric Analysis

  • There is no need to repeat fabric tests where information is already easily available in textbooks/websites.
  • Fabrics used for testing must be clearly identified ie construction/fibre composition.
  • Only fabrics being considered for potential solution should be tested/sampled/ investigated towards final solution.  Details of method of testing must be given.

Sensory Testing

  • All potential solutions must be clearly described.
  • Breakdown of results must be shown. Summary of results is not acceptable.
  • Key must be provided.
  • It is appropriate to ask questions to elicit potential improvements/modifications.
  • It is suggested for sensory testing that a minimum of five people are used to assess the products.

[END OF MARKING INSTRUCTIONS]

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