Vitamin

 

        

        Identify the key points – 3 marks

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

        

        Candidates who provide an additional key point, other than those identified as

‘core’ will be awarded an additional 1 mark.

        

        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 or additional points.

        

        

        Brief 1             Brief 2

Develop a dish which includes           Develop a savoury product containing

Scottish produce for a restaurant.          vitamin D for children.

 

        Brief 1             Brief 2

        Key points     Key points

  1. develop develop
  2. (a) dish (a) savoury
  3. (which) includes         product
  4. Scottish         containing
  5. produce         Vitamin D
  6. (for a) restaurant         (for) children

 

 

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

Brief 1 – dish for restaurant which Brief 2 – savoury product containing includes Scottish produce vitamin D Additional Key Points Additional Key Points

 

  1. Nutritional needs of target group         Nutritional needs of target group
  2. Current dietary targets Current dietary targets
  3. Aesthetic appeal         Aesthetic appeal
  4. Likes/dislikes Likes/dislikes
  5. Appeal to market/target group Appeal to market/target group
  6. Age range of target group Age range of target group
  7. Allergies Allergies
  8. Skills/abilities Skills/abilities
  9. Facilities/resources/time available Facilities/resources/time available
  10. Hygiene Hygiene
  11. Safety Safety
  12. Cost/budget of target group Cost/budget of target group
  13. Quality/standard required for sale Quality/standard required for sale
  14. Suitable for mass production Suitable for mass production
  15. Availability of ingredients Availability of ingredients
  16. Portion size/ease of portioning Portion size/(ease of portioning)
  17. Season of year Season of year
  18. Packaging/labelling Packaging/labelling
  19. Religious/moral/ethical beliefs Religious/moral/ethical beliefs
  20. Nutrition standards for schools

          

       

1 : 2          Draw up appropriate criteria for a specification – 10 marks          available

       

                Candidate’s specification allows for a range of possible solutions 1 mark Link to the key points of the brief.

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

       

        Candidate provides five specification points, each containing

more detail than the brief         2 marks

       

        Note: Candidates are expected to provide a minimum of five

specification points. However due to constraints of the time allocated for the Technological Project the candidates should not identify more than seven specification points as this would involve unnecessary work for the candidate.

       

                Specification points must be valid (derived from the brief) to gain        marks in this section. When drawing up the criteria for the specification candidates should not just rewrite the key points – greater detail is required.

       

Five valid specification points contain more detail than the brief. 2 marks
Three or four valid specification points contain more detail than the brief. 1 mark
Less than three valid specification points contain more detail than the brief. 0 marks

       

                Candidate has written all specification points in measurable/able            to be tested terms      2 marks

       

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

       

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

       

 

        Candidate has linked each specification point to the key points

and additional key point(s)      2 marks

                  

        Candidates key point and additional points.

Candidates must show that each specification point is linked to the key points and additional key points identified in Step 1 : 1. All key points should be covered.

       

Specification points are linked to all key points and additional key points. 2 marks
Specification points are linked to ½ or more, but not all key points and additional key points. 1 mark
Specification points are linked to less than ½ the key points and additional key points. 0 marks

       

        Candidate provides basic explanations     2 marks

       

                Basic explanations of the specification points, relevant to the project   brief, should be provided by the candidate.

       

Basic explanations are provided for all specification points. 2 marks
Basic explanations are provided for ½ or more, but not all specification points. 1 mark
Basic explanations are provided for less than ½ the specification points. 0 marks

       

        Candidate provides detailed explanation 1 mark

      

                If further detail, relevant to the project brief, is provided within the        explanation then an additional mark will be awarded. Extra detail means one additional point if explanation is provided for any one of the specification points.

       

 

Step 1.2 Specification
Brief 1 – Dish for restaurant which includes Scottish produce
Item must: Measured by: Identified expert:
1     be different to other dishes in the restaurant/ be original •       Interview

•       Survey of restaurant menus/ internet search

    Food technologist/chef/ restaurant manager
2           be a food product •       Interview

•       Component checklist/recipe analysis

    Food technologist/chef/ restaurant manager
3     be a single item/ product/dish •       Component checklist/recipe analysis

•       Interview

    Food technologist/chef/ restaurant manager
4     contain/include Scottish produce/ ingredients •       Component checklist/recipe analysis & interview

•       Interview

•       Internet search

    Food technologist/chef/ restaurant manager
5     be suitable for a restaurant           Interview     Food technologist/chef/ restaurant manager
6     take account of other products on the restaurant menu           Interview     Food technologist/chef/ restaurant manager
7           be served appropriately •       Interview

•       Questionnaire/survey to target group

    Food technologist/chef/ restaurant manager
8     be healthy/take account of current dietary targets           Interview     Food technologist/chef/ restaurant manager/dietician
9     be suitable for target group •       Interview

•       Nutritional analysis & interview

    Food technologist/chef/ restaurant manager/dietician
10     be comparable in cost to other similar dishes/

items on the restaurant menu

•       Interview

•       Costing exercise & price check/comparison

    Food technologist/chef/ restaurant manager
11     be cost effective/be good value for money     Costing exercise & Interview/ questionnaire     Target group/food technologist/ chef/restaurant manager
12     be within the budget of the target group/ restaurant •       Interview

•       Costing exercise & questionnaire/survey to target group

•       Costing exercise & interview

    Target group/food technologist/ chef/restaurant manager
13  be of an acceptable/ satisfactory standard for sale •       Interview

•       Questionnaire/survey

•       Sensory testing with target group

•       Quality checklist & interview

    Target group/food technologist/ chef/restaurant manager
14     be an appropriate portion size •       Interview

•       Sensory evaluation with target group

•       Questionnaire with target group

    Target group/food technologist/ chef/restaurant manager
15     be aesthetically pleasing to target group •       Interview

•       Sensory evaluation with target group

•       Questionnaire with target group

    Target group/food technologist/ chef/restaurant manager

 

Step 1.2 Specification (continued)
Brief 1 – Dish for restaurant which includes Scottish produce
Item must: Measured by: Identified expert:
16     take account of likes/ dislikes of target group •       Interview

•       Sensory evaluation with target group

•       Questionnaire/survey with target group

    Target group/food technologist/ chef/restaurant manager
17     be suitable for the season of year           Interview     Food technologist/chef/ restaurant manager
18           be made using the

facilities/resources/time available/to the candidate

•       Interview

•       Checklist of facilities/ components checklist

•       Timed trial of prototype & interview

          Food technologist
19           be within the

capabilities/skills of the candidate

•       Interview

•       Trial of prototype

•       Skills analysis & interview

          Food technologist
20           be made using the

facilities/resources/time available/to the restaurant

•       Interview

•       Timed trial of prototype & interview

    Food technologist/chef/ restaurant manager
21           be within the

capabilities/skills of the restaurant staff

•       Interview

•       Trial of prototype

•       Skills analysis & interview

    Food technologist/chef/ restaurant manager
22     be prepared under hygienic/safe conditions/be safe to eat •       Interview

•       Quality checklist & interview

    Food technologist/chef/ restaurant manager/

Environmental Health Officer

23           take account of

allergies

•       Interview

•       Questionnaire to target group

    Food technologist/chef/ restaurant manager/dietician/ health professional
24     be easy to prepare/ cook/reheat/portion/ serve •       Interview

•       Skills analysis & check

    Food technologist/chef/ restaurant manager
25     be suitable to be made in advance           Interview     Food technologist/chef/ restaurant manager
26           have an appropriate

shelf life

          Interview     Food technologist/chef/ restaurant manager/

Environmental Health Officer

27     be suitable for mass production           Interview     Food technologist/chef restaurant manager
28     take account of religious/moral/ethnic

beliefs

          Interview     Food technologist/chef/ restaurant manager

 

Note:

  • A food technologist could include a person working in food product development or a Home Economics/food technology teacher.

NB                                                Specification PointsIt must be checked that the specification points are   different.

  • A candidate may use different wording to state the

same thing.

  • 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.

Basic explanation of specification point

  • be colourful/attractive/appealing to target  so the target group will like them group

Detailed explanation of specification point

  • be colourful/attractive/appealing to target           to encourage the target group or

group      consumer to try the product again

 

Step 1.2 Specification
Brief 2 – Savoury produce containing Vitamin D
Item must: Measured by: Identified expert:
1           be a food product •       Component checklist/recipe analysis

•       Interview

    Food technologist/dietician/ food retailer/school cafeteria manager
2     be a single item/ product/dish •       Component checklist/recipe analysis

•       Interview

    Food technologist/dietician/ food retailer/school cafeteria manager
3     be original/different to other dishes •       Interview

•       Survey of supermarkets/ internet search

    Food technologist/dietician/ food retailer/school cafeteria manager
4           be a savoury product •       Component checklist/recipe analysis

•       Interview

    Food technologist/dietician/ food retailer/school cafeteria manager
5           contain Vitamin D           Component checklist/recipe analysis & interview       Interview     Food technologist/dietician/ health professional/school cafeteria manager
6           be suitable for children •       Interview

•       Questionnaire

          Food technologist/dietician/ health professional/school cafeteria manager       Target group
7           Take account of

nutritional needs of children

          Interview     Food technologist/dietician/ school cafeteria manager
8     complement/fit in with other savoury products •       Interview

•       Check against current product range

    Food technologist/dietician/ food retailer/school cafeteria manager
9     be a nutritious product/ include nutritious ingredients           Interview     Food technologist/dietician/ food retailer/school cafeteria manager
10     be comparable in cost to similar products •       Interview

•       Costing exercise & check against current product price

    Food technologist/food retailer/ school cafeteria manager
11     be cost effective/be good value for money           Costing exercise & interview     Food technologist/food retailer/ school cafeteria manager
12     be within the budget of the target group     Costing exercise & interview/questionnaire     Food technologist/food retailer/ school cafeteria manager/ target group
13  be of an acceptable/ satisfactory standard for sale •       Interview

•       Sensory testing with target group

•       Quality checklist & interview

    Food technologist/dietician food retailer/school cafeteria manger/target group
14     be an appropriate/ suitable portion size •       Interview

•       Sensory testing/ questionnaire with target group

 Food technologist/dietician/ food retailer/school cafeteria
15     be aesthetically pleasing to target group •       Interview

•       Sensory testing/ questionnaire with target group

    Food technologist/dietician/ food retailer/school cafeteria manager/target group
16     take account of likes/ dislikes of target group •       Sensory testing/ questionnaire with target

group

•       Questionnaire to target group

•       Interview

    Food technologist/dietician/ food retailer/school cafeteria manager/target group

 

Step 1.2 Specification (continued)
Brief 2 – Savoury produce containing Vitamin D
Item must: Measured by: Identified expert:
17     take account of religious/moral/ethnic

beliefs

•       Interview

•       Questionnaire to target group

    Food technologist/food retailer/ school cafeteria manager
18     be suitable for target group •       Interview

•       Questionnaire

    Food technologist/dietician/food retailer/school cafeteria manager/target group
19           take account of

allergies

          Interview     Food technologist/dietician/ food retailer/school cafeteria manager
20     be healthy/take account of current dietary guidelines •       Interview

•       Component checklist & interview

    Food technologist/dietician/ food retailer/school cafeteria manager
21           be made using the

facilities/resources/time available to the retailer

•       Interview

•       Checklist of facilities/ component checklist

•       Timed trial of prototype & interview

    Food technologist/food retailer/ school cafeteria manager
22           be made using the

facilities/resources/time available to the candidate

•       Interview

•       Checklist of facilities/ component checklist

•       Timed trial of prototype & interview

          Food technologist
23           be made within the

capabilities/skills of the candidate

•       Trial of prototype

•       Skills analysis

•       Interview

          Food technologist
24           be made within the

capabilities/skills of the retailer

          Skills analysis     Food technologist/food retailer/ school cafeteria manager
25     be prepared under hygienic/safe conditions/be safe to eat •       Interview

•       Quality checklist & interview

    Food technologist/food retailer/ school cafeteria manager/ Environment al Health Officer
26     be easy to prepare/ cook/reheat/portion/ serve •       Interview

•       Skill analysis & check

    Food technologist/food retailer/ school cafeteria manager
27           have an appropriate

shelf life

          Interview     Food technologist/food retailer/ school cafeteria manager/ Environmental Health Officer
28     be suitable for mass production           Interview     Food technologist/food retailer/ school cafeteria manager
29     be suitable for the season of year           Interview     Food technologist/food retailer/ school cafeteria manager
30     take account of religious/moral/ethnic

beliefs

          Interview     Food technologist/food retailer/ school cafeteria manager

 

Note:

  • A food technologist could include a person working in food product development or a Home Economics/food technology teacher.

NB                                                Specification PointsIt must be checked that the specification points are   different.

  • A candidate may use different wording to state the

same thing.

  • 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.

Basic explanation of specification point

  • be colourful/attractive/appealing to target  so the target group will like them group

Detailed explanation of specification point

  • be colourful/attractive/appealing to target           to encourage the target group or

group      consumer to try the product again

 

1 : 3 Devise an overall plan for investigations – 6 marks available

        

Candidate presents a list of investigations (minimum five) 2 marks

        

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

        

  • the core key points of the project brief
  • the candidates specification points
  • have a clear aim/purpose

                  will be awarded 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 being deducted.

        

Candidate identifies techniques to be used 2 marks

        

        All techniques must be appropriate for the investigations and so allow

the candidate the possibility of collecting relevant data/information.

        

        Where techniques are not consistently appropriate, candidates will be

awarded 1 mark.

        

Candidate justifies the need for the investigation 2 marks

        

        All justifications must be

        

  • well thought out

        

  • linked to the investigation.

        

        Lack of clarity within the justification will result in candidates being

unable to gain the full mark allocation available.

        

                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 investigations depending on their nature, could be

realistically carried out in the time available. The three investigations identified should ensure that all specification points are investigated. Candidates will be disadvantaged if they do less than 3 as they will not have collected sufficient data to create a valid solution.

        

 

                Candidates who intend to use a questionnaire as an investigation        must issue a minimum of 20 in order to gain valid results. If, however, too many questionnaires are distributed, collecting the data may become problematic for candidates.

        

                A minimum of 3 website/literary sources should be evident in a literary/internet search.

        

Candidates should complete this work on pages 9 – 11 of the pro forma.

        

 

Step 1.3
Brief 1 – Dish for restaurant which includes Scottish produce
Investigation – to establish/find out/investigate Technique: Specified expert:
1     range of Scottish ingredients •       Interview

•       Literary/Internet search

•       Survey of food retail outlets

 Food technologist/food retailer/ chef/restaurant manger
2     range of Scottish foods/products •       Interview

•       Literary/Internet search

•       Survey of food retail outlets

 Food technologist/food retailer/ chef/restaurant manager
3     Potential recipes using Scottish ingredients/ produce •       Literary/Internet/recipe search

•       Interview

 Food technologist/food retailer/ chef/restaurant manager
4     Range of dishes available on restaurant

menus

•               Survey of restaurants

•               Literary/Internet search of restaurant menus              Interview

    Food technologist/chef/ restaurant manager
5     current range of dishes using Scottish produce on restaurant menus •       Survey of restaurants

•       Literary/Internet search of restaurant menus

    Food technologist/chef/ restaurant manager
6     ideas for potential solutions to include in the restaurant •       Interview

•       Survey of outlets

•       Literary/Internet/recipe search

•       Trial of prototype

•       Sensory testing with target group/customers

    Food technologist/chef/ restaurant manager
7     Nutritional value of potential solutions           Nutritional analysis & check     Food technologist/chef/ restaurant manager
8     Aesthetic appeal of potential solutions •       Sensory testing

•       Interview

•       Questionnaire

 Target group/food technologist/ chef/restaurant manager  Target group
9     Appropriate portion size of potential solutions •       Interview

•       Literary/Internet/recipe search

    Target group/food technologist/ chef/restaurant manger
10     Likes and dislikes of target group •       Sensory testing with target group

•       Interview

•       Questionnaire

    Target group/food technologist/ chef/restaurant manager
11     Nutritional needs of target group           Interview           Food technologist/dietician
12     Price range of similar dish/dishes in the restaurant •       Interview

•       Survey of current product range

    Target group/food technologist/ chef/restaurant manager
13     Cost of potential ingredients/solutions •       Costing exercise

•       Survey restaurant menu

•       Interview

    Food technologist/chef/ restaurant manager
14     Budget of target group/amount target group is prepared to pay •       Interview

•       Literary/Internet search

    Target group/food technologist/ chef/restaurant manager
15  Ways of applying current dietary advice/ healthy eating •       Interview

•       Literary/Internet search

 Food technologist/retailer/chef/ restaurant manager

 

Step 1.3 (continued)
Brief 1 – Dish for restaurant which includes Scottish produce
Investigation – to establish/find out/investigate Technique: Specified expert:
16  Facilities/resources/ time available to the candidate •       Interview

•       Resource/equipment

checklist

    Food technologist/chef/ restaurant manager
17     Skills necessary for manufacturing of the dish by the candidate •       Skills audit & check

•       Interview

    Food technologist/chef/ restaurant manager
18     Facilities/resources/ time available to/ restaurant •       Interview

•       Timed trial of prototype & check

    Food technologist/chef/ restaurant manager
18 (a)     Skills necessary for the manufacturing of the dish by the restaurant
19     Hygiene/safety requirements for food production •       Interview

•       Literary/Internet search

    Food technologist/chef/ restaurant manager/

Environmental Health Officer

20     Shelf life of potential solutions           Interview     Food technologist/chef/ restaurant manager/

Environmental Health Officer

21     Ease of portioning/ serving/reheating/ cooking •       Interview

•       Literary/Internet/recipe search

    Food technologist/chef/ restaurant manager
22     Suitability for mass production           Interview     Food technologist/chef/ restaurant manager
23     Food suited to time/ season of year           Interview     Food technologist/chef/ restaurant manager
24     Influences of religious/ moral/ethical beliefs           Interview     Food technologist/chef/ restaurant manager/relevant teacher/dietician
25  Other influencing factors on final product •       Interview

•       Questionnaire

•       Internet search

    Food technologist/chef/ restaurant manager/target group

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/food technology teacher

  • Retailer outlet must be relevant to investigation and be specified

 

Step 1.3
Brief 2 – Savoury product containing Vitamin D
Investigation – to establish/find out/investigate Technique: Specified expert:
1     Range of savoury ingredients •       Interview

•       Literary/Internet search/ retail search

    Food technologist/dietician/food retailer/school cafeteria manager
2           Range of recipes using savoury ingredients •       Interview

•       Literary/Internet search/ retail search

    Food technologist/dietician/ food retailer/school cafeteria manager
3     Range of savoury products •       Interview

•       Questionnaire to target group

•       Literary/Internet search/retail search

    Food technologist/dietician/ food retailer/school cafeteria manager
4           Range of savoury

products for children

•       Interview

•       Questionnaire to target group

•       Literary/Internet search/ retail search

    Food technologist/dietician/ food retailer/school cafeteria manager
5     food/ingredients containing vitamin D •       Interview

•       Questionnaire to target group

•       Literary/Internet search/ retail search

    Food technologist/dietician/ food retailer/school cafeteria manager
6     Nutritional value/ vitamin D content of potential solutions           Nutritional analysis & check     Food technologist/school cafeteria supervisor/dietician
7     current range of dishes/products containing vitamin D •       Interview

•       Questionnaire to target group

•       Literary/Internet search/retail search

    Food technologist/dietician/ food retailer/school cafeteria manager
8     Ideas for potential solutions •       Interview

•       Survey of supermarkets

•       Literary/Internet/recipe search

•       Manufacture of prototype(s)

& check

•       Sensory testing with target group

    Food technologist/dietician/ food retailer/school cafeteria manager
9     Appropriate portion size of potential solutions (for children) •       Interview

•       Literary/Internet search/ retail search

    Food technologist/dietician/ food retailer/school cafeteria manager
10     Aesthetic appeal of potential solutions (for children) •       Sensory testing

•       Questionnaire

    Target group/food technologist/ dietician/food retailer/school cafeteria manager
11     Likes/dislikes of children (target group) •       Interview

•       Questionnaire

    Target group/food technologist/ food retailer/school cafeteria manager
12     Price range of similar products •       Interview

•       Survey of food retailers

    Food technologist/food retailer/ school cafeteria manager
13     Cost of potential ingredients/solution           Costing exercise
14     Budget of target group/ amount target group is prepared to pay           Interview     Food technologist/food retailer/ chef/school cafeteria manager/ target group

 

Step 1.3 (continued)
Brief 2 – Savoury product containing Vitamin D
Investigation – to establish/find out/investigate Technique: Specified expert:
15           Ways of improving the

nutritional value/ vitamin D of potential solutions

•       Interview

•       Literary/Internet search

 Food technologist/chef/school cafeteria manager/dietician
16     Nutritional needs of target group (children) •       Nutritional analysis software

•       Interview

•       Literary/Internet search

    Food technologist/dietician/ food retailer/school cafeteria manager
17  Ways of applying current dietary advice/ healthy eating •       Interview

•       Literary/Internet search

    Food technologist/dietician/ food retailer/school cafeteria manager
18  Facilities/resources/ time available to the candidate •       Interview

•       Resource/equipment

checklist

          Food technologist
19     Skills necessary for manufacturing the dish food manufacturer           Interview     Food technologist/chef/ school cafeteria manager/ supermarket manager
20     Skills necessary for manufacturing the dish by the candidate •       Interview

•       Skills audit & check

    Food technologist/chef/ school cafeteria manager
21     Time available for manufacturing of the dish by the candidate           Interview     Food technologist/chef/ school cafeteria manager
22     Hygiene/safety requirements for food production           Interview     Food technologist/food retailer/ chef/school cafeteria manager/ Environmental Health Officer
23     Quality requirements of potential solutions •       Manufacture prototype(s) &

trial

•       Interview

•       Sensory testing

•       Questionnaire

    Food technologist/food retailer/ chef/school cafeteria manager/ target group
24     Shelf life of potential solutions           Interview     Food technologist/food retailer/ chef/school cafeteria manager
25           Ease of portioning •       Interview

•       Literary/Internet/recipe search

    Food technologist/food retailer/ chef/school cafeteria manager
26     Foods suited to time/ season of year           Interview     Food technologist/food retailer/ chef/school cafeteria manager
27     Influences of religious/ moral/ethical beliefs           Interview     Food technologist/food retailer/ chef/school cafeteria manager/ relevant teacher
28     Suitability for mass production           Interview     Food technologist/food retailer/ chef/school cafeteria manager/ target group
29     Influencing factors on final product •       Interview

•       Questionnaire

    Food technologist/dietician/ food retailer/chef/school cafeteria manager/target group

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/food technology teacher
  • Retailer outlet must be relevant to investigation and be specified

 

STEP 2 (Investigating) Total mark allocation 15 marks

       

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

       

        The mark allocation for this area 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 on the next page.

       

                Teachers/lecturers must ensure candidates present the results and conclusions of each investigation on pages 9 – 11 of the pro forma 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 9 – 11 of the proforma.

       

        See Appendix 1 for guidance on carrying out investigations/tests.     

       

          

Implement the overall plan for investigations

  • Results must be brief, concise and easy to interpret
  • Results must show a clear 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
All investigations candidates have fulfilled the aims on page 8 of the pro forma 3 marks
½ or more investigations candidates have fulfilled the aims on page 8 of the pro forma 2 marks
Less than ½ investigations candidates have fulfilled the aims on page 8 of the pro forma 1 mark
In no investigations candidates fulfilled the aims on page 8 of the pro forma 0 marks
All investigations contain brief/concise/easy to interpret results 3 marks
½ or more investigations contain brief/concise/easy to interpret results 2 marks
Less than ½ investigations contain brief/concise/easy to interpret results 1 mark
No investigations contain brief/concise/easy to interpret results 0 marks
All results are based on fact/valid evidence/relevant to design brief 3 marks
½ or more of the results are based on fact/valid evidence/relevant to design brief 2 marks
Less than ½ of the results are based on fact/valid evidence/relevant to design brief 1 mark
No results are based on fact/valid evidence/relevant to design brief 0 marks
All conclusions are based on the results of investigations and/or show progression 3 marks
½ or more conclusions are based on the results of investigations and/or show progression 2 marks
Less than ½ conclusions are based on the results of investigations and/or show progression 1 mark
No conclusions are based on results of investigations and/or does not show progression 0 marks

          

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

       

                Generate one solution 2 marks (ie ONE dish) NB it is extremely important that centres strictly adhere to this rule. No marks will be allocated for STEP 3 or STEP 4 if candidates generate more than one solution.

       

        Candidates derive one solution which must            

       

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

       

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

       

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

       

Brief 1: Dish for a restaurant   Brief 2: Savoury product containing

containing Scottish produce   Vitamin D

Possible solutions        Possible solutions

 

Any appropriate dish containing Scottish Any savoury food product containing produce suitable for a restaurant.              Vitamin D suitable for children.

                NB Stop marking if more than one solution is given and refer Technological Project to the Principal Assessor.

          

STEP 3 (Manufacturing and Testing) Total mark allocation 21 marks

       

3 : 1 Manufacture the chosen solution – 10 marks available

       

Candidate completes the planned sequence of work 5 marks

       

        Candidates must complete the plan before starting to manufacture the

solution.

       

        Candidates will be penalised if the plan is written retrospectively.

       

Candidates who draw up a sequence of work which consistently
demonstrates effective deployment of time 5 marks
Candidates who draw up a sequence of work with minor lapses in the
deployment of time 4 marks
Candidates who draw up a sequence of work with occasional lapses in
the deployment of time 3 marks
Candidates who draw up a sequence of work with regular lapses in the
deployment of time 2 marks
Candidates who draw up a sequence of work with frequent lapses in
the deployment of time 1 mark
Candidate who submits a retrospective sequence of work 0 marks

       

        Candidates may choose to present their sequence of work in an

appropriate form eg table, chart, written details, flow chart. An indication of dates, times and details of the proposed work to be undertaken must demonstrate effective use of time by the candidate.

The sequence of work must show logical progression and allow the solution to be manufactured

       

        Candidates’ work must be completed on page 13 of the pro forma.

       

        Candidate identifies and requisitions equipment and resources           3 marks

       

Candidates who identify and requisition all resources and equipment 3 marks
Candidates who identify and requisition most resources and equipment 2 marks
Candidates who omit any obvious resources and/or equipment 1 mark

       

                Resources will depend on the chosen solution and may relate to food,             equipment.

       

                Note: all resources and equipment required for manufacture must be listed and take into account

  • metric weights
  • exact weights of foods used.

       

 

Candidate consistently justifies effective deployment of equipment and resources 2 marks
Justification should relate to all the identified equipment and resources to gain full marks. Justification can be linked to the functional properties/aesthetic qualities of ingredients or results of investigations
After completing the plan for manufacture, candidates should start to manufacture the solution.
Candidates should be encouraged to make notes on page 15 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.
Photographic evidence of the candidates’ work must be attached to page 16 of the proforma.  
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.
Although no marks are awarded here, photographic evidence must be provided of the candidates’ solution.
If photographic evidence is not provided, no further marking of the Technological Project will be carried out as no evidence has been provided on which to base the marking of the next stages of work.
Please note:
Page 16 of the electronic version of the pro forma has been set up to allow the electronic insertion of digital photographs.
Photographs should be inserted in the spaces provided by using the ‘insert picture from file’ facility in Microsoft Word.

          

3 : 2 Devise two tests for the manufactured solution – 3 marks available

       

Candidate presents two tests 1 mark

       

                Candidates should present two appropriate tests – failure to do this will           result in no marks being awarded.

       

Candidate identifies techniques to be used 1 mark

       

        Two different techniques should be identified.

       

Techniques must be appropriate to the tests, allowing candidates to collect relevant data/information.

       

Candidate justifies the two tests 1 mark

       

        Justifications should be

       

                  clear and well thought out                           linked to the test.

       

                NB Candidates are expected to include any literary titles/authors,           web addresses and the title of any person/expert interviewed. Candidates are expected to identify the target group which is used during testing.

       

Briefs 1 & 2

Test Technique Justification
1. Examination by a specified expert eg dietician/food technologist/supermarket manager/school cafeteria manager/health professional/chef/ Environmental Health

Officer

Interview/questionnaire with specified expert

Sensory testing with specified expert which is backed up by interview questions

•       To check aesthetic

qualities

•       To check if item is marketable

•       To check cost effectiveness

profitability of item

2. Examination by target group (children) Interview/questionnaire/ discussion with target group Sensory testing with target group

Observational checklist

•       To find out if item is acceptable/appropriate to target group

•       To establish marketability

3. Costing exercise Costing exercise confirmed by interview with an expert, eg food technologist/ supermarket manager/ school cafeteria manager/ chef/restaurant manager/ target group •       To establish whether item

is cost effective to

produce

•       To establish a selling price for the finished item

4. Nutritional analysis Nutritional analysis and check interview with specified expert eg dietician/food technologist/chef           To check/assess

nutritional suitability for target group

5. Time trial of product/ solution Time trial & check with specified expert  To check if product/ solution can be made in time available

          

  • : 3 Implement the tests for the manufactured solution – 8 marks available (revised)

       

        Implement the overall plan for investigations

       

        Marking Criteria

       

  • Results must be brief, concise and easy to interpret
  • Results must show a link to the aim/purpose of the test
  • Results must be derived from the tests and based on facts and evidence
  • Conclusions must be based on results obtained

       

For both tests – candidates have done as they intended from page 15 2 marks
For 1 test – candidates have done as they intended from page 15 1 mark
No test – candidates have done as they intended from page 15 0 marks

       

Both tests contain brief/concise/easy to interpret results. 2 marks
One test contains brief/concise/easy to interpret results. 1 mark
No test contains brief/concise/easy to interpret results. 0 marks

       

All results of tests are based on fact/valid evidence/relevant to specification points/design brief. 2 marks
One result of tests is based on fact/valid evidence/relevant to specification points/design brief. 1 mark
No results of tests are based on fact/valid evidence/relevant to specification points/design brief. 0 marks

       

Conclusions for two tests are based on the results of tests and/or show progression 2 marks
Conclusions for one test are based on the results of tests and/or show progression 1 mark
No conclusions for the tests are based on results of tests and/or show no progression 0 marks

 

          

STEP 4 Total mark allocation       12 marks

 

  • : 1 Evaluate the chosen solution – 6 marks available

       

        Candidate provides accurate evaluation some of which is detailed     

against the specification       5 marks

       

                Candidates must rewrite (or copy and paste) the specification points in           the appropriate column. Candidates must evaluate the solution against each specification point. Candidates should use the results of the investigations, manufacture and/or testing where appropriate.

       

Candidates who evaluate all or five specification points 5 marks
Candidates who evaluate four specification points 4 marks
Candidates who evaluate three specification points 3 marks
Candidates who evaluate two specification points 2 marks
Candidates who evaluate one specification point 1 mark

       

        Candidate provides detailed accurate evaluation against          

specification      1 mark

       

                If further detail is provided within the evaluations then an additional      mark will be awarded.

Extra detail means that one additional point of evaluation is provided for any one of the specification points.

       

          

4 : 2 Evaluate the Technological Project – 6 marks available

       

                Candidates evaluate the Technological Project: Step 1 Analysing, Step 2 Investigating and Step 3 Manufacturing and Testing

       

        All of the following criteria must be used in the evaluation    

       

  • time
  • resources
  • skills and abilities.

       

                Marks will not be awarded to candidates who do not use these criteria in their evaluation.

       

                The evaluation, which may include adaptations/modifications, must be based on evidence which can be found within the candidates’ Technological Project pro forma eg from investigations, manufacture and/or testing.

       

                In the evaluation the candidates should give an opinion based on facts from their Technological Project and then explain the consequences for the final solution.

       

                Candidates should provide two points of evaluation for each step of the Technological Project.

       

                One mark should be awarded for each point of evaluation. A minimum of one mark must come from each step evaluated.

       

Step 1 Analysing 2 marks
Step 2 Investigating 2 marks
Step 3 Manufacturing and Testing 2 marks

       

        Pages 23 to 24 of the pro forma should be used for the evaluation.

       

 

Appendix 1

Higher Technological Project

Guidance on Carrying out Investigations/Tests

Three investigations and two tests must be carried out.

The aim, which should be linked to the candidates’ 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 of price to target group.

Nutritional Analysis

  • Sources must be shown.
  • All nutrients relevant to the aim should be shown.
  • Nutritional analysis of all ingredients must be included. (A ‘total’ for a dish is not acceptable).
  • Sufficient data must be accessed in order to draw relevant conclusions.
  • When used as a test the suitability of the results should be assessed by a suitable expert eg community dietician, food technologist etc.

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 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.

 

Technological Project Higher

Summary Mark Allocation

Total 70 marks available

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

Additional key points

Key points plus basic and accurate explanation

Key points plus detailed and accurate explanation

2 marks

mark

marks

1 mark

Total mark allocation 6

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

Contain more detail than the brief

Be written in measurable/able to be tested terms

Link each specification point to the key points

Provide basic explanations

Provide detailed explanations

mark

marks

2 marks

2 marks

2 marks

1 mark

Total mark allocation 10

1 . 3 Devise an overall plan for investigations
Present a list of investigations

Identify techniques to be used

Justify the need for the investigations

2 marks

2 marks

2 marks

Total mark allocation 6

Total mark allocation for Step 1 ― 22 m arks
2 . 1 Implement the overall plan for investigations
Aims fulfilled

Brief, concise, easy to interpret

Relevant and valid results

Conclusions

3 marks

3 marks

3 marks

3 marks

Total mark allocation 12

2 . 2 Derive a solution from the investigations
Generate one solution – based on evidence

Relevant to brief

Describe the solution in detail

1 mark

1 mark

1 mark

Total mark allocation 3

Total mark allocation for Step 2 ― 15 marks

 

Step Mark Breakdown Allocation
3 . 1 Manufacture the chosen solution

Step by step sequence of work showing effective deployment

of time

Requisition of resources

Justification of resources/equipment

5 marks

3 marks

2 marks

Total mark allocation 10

3 . 2 Devise two tests for the manufactured solution
Present two tests

Identify techniques to be used

Justify the two tests

1 mark

1 mark

1 mark

Total mark allocation 3

3 . 3 Implement the tests for manufactured solution
Aims fulfilled

Brief, concise and easy to interpret

Relevant and valid reasons

Conclusions

2 marks

2 marks

2 marks

2 marks

Total mark allocation 8

Total mark allocation for Step 3 ― 21 mar ks
4 . 1 Evaluate the chosen solution

Accurate explanation some of which is detailed against each specification point (to include results of investigations and/or tests where appropriate)

Valid evaluations

Provide detailed accurate explanation

5 marks

1 mark

Total mark allocation 6

4 . 2 Evaluate the Technological Project

Candidate can evaluate Steps 1-3 of the Technological Project with detailed reference to the following criteria:

Time

Resources

Skills/abilities

Step 1 Analysing

Step 2 Investigating

Step 3   Manufacturing and Testing

2 marks

2 marks

2 marks

Total mark allocation 6

Total mark allocation for Step 4 ― 12 marks

[END OF MARKING INSTRUCTIONS]

 

2013 Health and Food Technology

Higher – Technological Project

Finalised Marking Instructions

 Scottish Qualifications Authority 2013

The information in this publication may be reproduced to support SQA qualifications only on a non-commercial basis. If it is to be used for any other purposes written permission must be obtained from SQA’s NQ Assessment team.

Where the publication includes materials from sources other than SQA (secondary copyright), this material should only be reproduced for the purposes of examination or assessment. If it needs to be reproduced for any other purpose it is the centre’s responsibility to obtain the necessary copyright clearance. SQA’s NQ Assessment team may be able to direct you to the secondary sources.

These Marking Instructions have been prepared by Examination Teams for use by SQA Appointed Markers when marking External Course Assessments. This publication must not be reproduced for commercial or trade purposes.

       

                  

STEP 1        Total mark allocation – 22 marks

        

1 : 1 Identification of the key points with explanation – 6 marks available

        

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 – 3 marks

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

        

        Candidates who provide an additional key point, other than those identified as

‘core’ will be awarded an additional 1 mark.

        

        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 or additional points.

        

        

        Brief 1             Brief 2

Develop a dish which includes           Develop a savoury product containing

Scottish produce for a restaurant.          vitamin D for children.

 

        Brief 1             Brief 2

        Key points     Key points

  1. develop develop
  2. (a) dish (a) savoury
  3. (which) includes         product
  4. Scottish         containing
  5. produce         Vitamin D
  6. (for a) restaurant         (for) children

 

 

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

Brief 1 – dish for restaurant which Brief 2 – savoury product containing includes Scottish produce vitamin D Additional Key Points Additional Key Points

 

  1. Nutritional needs of target group         Nutritional needs of target group
  2. Current dietary targets Current dietary targets
  3. Aesthetic appeal         Aesthetic appeal
  4. Likes/dislikes Likes/dislikes
  5. Appeal to market/target group Appeal to market/target group
  6. Age range of target group Age range of target group
  7. Allergies Allergies
  8. Skills/abilities Skills/abilities
  9. Facilities/resources/time available Facilities/resources/time available
  10. Hygiene Hygiene
  11. Safety Safety
  12. Cost/budget of target group Cost/budget of target group
  13. Quality/standard required for sale Quality/standard required for sale
  14. Suitable for mass production Suitable for mass production
  15. Availability of ingredients Availability of ingredients
  16. Portion size/ease of portioning Portion size/(ease of portioning)
  17. Season of year Season of year
  18. Packaging/labelling Packaging/labelling
  19. Religious/moral/ethical beliefs Religious/moral/ethical beliefs
  20. Nutrition standards for schools

          

       

1 : 2          Draw up appropriate criteria for a specification – 10 marks          available

       

                Candidate’s specification allows for a range of possible solutions 1 mark Link to the key points of the brief.

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

       

        Candidate provides five specification points, each containing

more detail than the brief         2 marks

       

        Note: Candidates are expected to provide a minimum of five

specification points. However due to constraints of the time allocated for the Technological Project the candidates should not identify more than seven specification points as this would involve unnecessary work for the candidate.

       

                Specification points must be valid (derived from the brief) to gain        marks in this section. When drawing up the criteria for the specification candidates should not just rewrite the key points – greater detail is required.

       

Five valid specification points contain more detail than the brief. 2 marks
Three or four valid specification points contain more detail than the brief. 1 mark
Less than three valid specification points contain more detail than the brief. 0 marks

       

                Candidate has written all specification points in measurable/able            to be tested terms      2 marks

       

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

       

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

       

 

        Candidate has linked each specification point to the key points

and additional key point(s)      2 marks

                  

        Candidates key point and additional points.

Candidates must show that each specification point is linked to the key points and additional key points identified in Step 1 : 1. All key points should be covered.

       

Specification points are linked to all key points and additional key points. 2 marks
Specification points are linked to ½ or more, but not all key points and additional key points. 1 mark
Specification points are linked to less than ½ the key points and additional key points. 0 marks

       

        Candidate provides basic explanations     2 marks

       

                Basic explanations of the specification points, relevant to the project   brief, should be provided by the candidate.

       

Basic explanations are provided for all specification points. 2 marks
Basic explanations are provided for ½ or more, but not all specification points. 1 mark
Basic explanations are provided for less than ½ the specification points. 0 marks

       

        Candidate provides detailed explanation 1 mark

      

                If further detail, relevant to the project brief, is provided within the        explanation then an additional mark will be awarded. Extra detail means one additional point if explanation is provided for any one of the specification points.

       

 

Step 1.2 Specification
Brief 1 – Dish for restaurant which includes Scottish produce
Item must: Measured by: Identified expert:
1     be different to other dishes in the restaurant/ be original •       Interview

•       Survey of restaurant menus/ internet search

    Food technologist/chef/ restaurant manager
2           be a food product •       Interview

•       Component checklist/recipe analysis

    Food technologist/chef/ restaurant manager
3     be a single item/ product/dish •       Component checklist/recipe analysis

•       Interview

    Food technologist/chef/ restaurant manager
4     contain/include Scottish produce/ ingredients •       Component checklist/recipe analysis & interview

•       Interview

•       Internet search

    Food technologist/chef/ restaurant manager
5     be suitable for a restaurant           Interview     Food technologist/chef/ restaurant manager
6     take account of other products on the restaurant menu           Interview     Food technologist/chef/ restaurant manager
7           be served appropriately •       Interview

•       Questionnaire/survey to target group

    Food technologist/chef/ restaurant manager
8     be healthy/take account of current dietary targets           Interview     Food technologist/chef/ restaurant manager/dietician
9     be suitable for target group •       Interview

•       Nutritional analysis & interview

    Food technologist/chef/ restaurant manager/dietician
10     be comparable in cost to other similar dishes/

items on the restaurant menu

•       Interview

•       Costing exercise & price check/comparison

    Food technologist/chef/ restaurant manager
11     be cost effective/be good value for money     Costing exercise & Interview/ questionnaire     Target group/food technologist/ chef/restaurant manager
12     be within the budget of the target group/ restaurant •       Interview

•       Costing exercise & questionnaire/survey to target group

•       Costing exercise & interview

    Target group/food technologist/ chef/restaurant manager
13  be of an acceptable/ satisfactory standard for sale •       Interview

•       Questionnaire/survey

•       Sensory testing with target group

•       Quality checklist & interview

    Target group/food technologist/ chef/restaurant manager
14     be an appropriate portion size •       Interview

•       Sensory evaluation with target group

•       Questionnaire with target group

    Target group/food technologist/ chef/restaurant manager
15     be aesthetically pleasing to target group •       Interview

•       Sensory evaluation with target group

•       Questionnaire with target group

    Target group/food technologist/ chef/restaurant manager

 

Step 1.2 Specification (continued)
Brief 1 – Dish for restaurant which includes Scottish produce
Item must: Measured by: Identified expert:
16     take account of likes/ dislikes of target group •       Interview

•       Sensory evaluation with target group

•       Questionnaire/survey with target group

    Target group/food technologist/ chef/restaurant manager
17     be suitable for the season of year           Interview     Food technologist/chef/ restaurant manager
18           be made using the

facilities/resources/time available/to the candidate

•       Interview

•       Checklist of facilities/ components checklist

•       Timed trial of prototype & interview

          Food technologist
19           be within the

capabilities/skills of the candidate

•       Interview

•       Trial of prototype

•       Skills analysis & interview

          Food technologist
20           be made using the

facilities/resources/time available/to the restaurant

•       Interview

•       Timed trial of prototype & interview

    Food technologist/chef/ restaurant manager
21           be within the

capabilities/skills of the restaurant staff

•       Interview

•       Trial of prototype

•       Skills analysis & interview

    Food technologist/chef/ restaurant manager
22     be prepared under hygienic/safe conditions/be safe to eat •       Interview

•       Quality checklist & interview

    Food technologist/chef/ restaurant manager/

Environmental Health Officer

23           take account of

allergies

•       Interview

•       Questionnaire to target group

    Food technologist/chef/ restaurant manager/dietician/ health professional
24     be easy to prepare/ cook/reheat/portion/ serve •       Interview

•       Skills analysis & check

    Food technologist/chef/ restaurant manager
25     be suitable to be made in advance           Interview     Food technologist/chef/ restaurant manager
26           have an appropriate

shelf life

          Interview     Food technologist/chef/ restaurant manager/

Environmental Health Officer

27     be suitable for mass production           Interview     Food technologist/chef restaurant manager
28     take account of religious/moral/ethnic

beliefs

          Interview     Food technologist/chef/ restaurant manager

 

Note:

  • A food technologist could include a person working in food product development or a Home Economics/food technology teacher.

NB                                                Specification PointsIt must be checked that the specification points are   different.

  • A candidate may use different wording to state the

same thing.

  • 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.

Basic explanation of specification point

  • be colourful/attractive/appealing to target  so the target group will like them group

Detailed explanation of specification point

  • be colourful/attractive/appealing to target           to encourage the target group or

group      consumer to try the product again

 

Step 1.2 Specification
Brief 2 – Savoury produce containing Vitamin D
Item must: Measured by: Identified expert:
1           be a food product •       Component checklist/recipe analysis

•       Interview

    Food technologist/dietician/ food retailer/school cafeteria manager
2     be a single item/ product/dish •       Component checklist/recipe analysis

•       Interview

    Food technologist/dietician/ food retailer/school cafeteria manager
3     be original/different to other dishes •       Interview

•       Survey of supermarkets/ internet search

    Food technologist/dietician/ food retailer/school cafeteria manager
4           be a savoury product •       Component checklist/recipe analysis

•       Interview

    Food technologist/dietician/ food retailer/school cafeteria manager
5           contain Vitamin D           Component checklist/recipe analysis & interview       Interview     Food technologist/dietician/ health professional/school cafeteria manager
6           be suitable for children •       Interview

•       Questionnaire

          Food technologist/dietician/ health professional/school cafeteria manager       Target group
7           Take account of

nutritional needs of children

          Interview     Food technologist/dietician/ school cafeteria manager
8     complement/fit in with other savoury products •       Interview

•       Check against current product range

    Food technologist/dietician/ food retailer/school cafeteria manager
9     be a nutritious product/ include nutritious ingredients           Interview     Food technologist/dietician/ food retailer/school cafeteria manager
10     be comparable in cost to similar products •       Interview

•       Costing exercise & check against current product price

    Food technologist/food retailer/ school cafeteria manager
11     be cost effective/be good value for money           Costing exercise & interview     Food technologist/food retailer/ school cafeteria manager
12     be within the budget of the target group     Costing exercise & interview/questionnaire     Food technologist/food retailer/ school cafeteria manager/ target group
13  be of an acceptable/ satisfactory standard for sale •       Interview

•       Sensory testing with target group

•       Quality checklist & interview

    Food technologist/dietician food retailer/school cafeteria manger/target group
14     be an appropriate/ suitable portion size •       Interview

•       Sensory testing/ questionnaire with target group

 Food technologist/dietician/ food retailer/school cafeteria
15     be aesthetically pleasing to target group •       Interview

•       Sensory testing/ questionnaire with target group

    Food technologist/dietician/ food retailer/school cafeteria manager/target group
16     take account of likes/ dislikes of target group •       Sensory testing/ questionnaire with target

group

•       Questionnaire to target group

•       Interview

    Food technologist/dietician/ food retailer/school cafeteria manager/target group

 

Step 1.2 Specification (continued)
Brief 2 – Savoury produce containing Vitamin D
Item must: Measured by: Identified expert:
17     take account of religious/moral/ethnic

beliefs

•       Interview

•       Questionnaire to target group

    Food technologist/food retailer/ school cafeteria manager
18     be suitable for target group •       Interview

•       Questionnaire

    Food technologist/dietician/food retailer/school cafeteria manager/target group
19           take account of

allergies

          Interview     Food technologist/dietician/ food retailer/school cafeteria manager
20     be healthy/take account of current dietary guidelines •       Interview

•       Component checklist & interview

    Food technologist/dietician/ food retailer/school cafeteria manager
21           be made using the

facilities/resources/time available to the retailer

•       Interview

•       Checklist of facilities/ component checklist

•       Timed trial of prototype & interview

    Food technologist/food retailer/ school cafeteria manager
22           be made using the

facilities/resources/time available to the candidate

•       Interview

•       Checklist of facilities/ component checklist

•       Timed trial of prototype & interview

          Food technologist
23           be made within the

capabilities/skills of the candidate

•       Trial of prototype

•       Skills analysis

•       Interview

          Food technologist
24           be made within the

capabilities/skills of the retailer

          Skills analysis     Food technologist/food retailer/ school cafeteria manager
25     be prepared under hygienic/safe conditions/be safe to eat •       Interview

•       Quality checklist & interview

    Food technologist/food retailer/ school cafeteria manager/ Environment al Health Officer
26     be easy to prepare/ cook/reheat/portion/ serve •       Interview

•       Skill analysis & check

    Food technologist/food retailer/ school cafeteria manager
27           have an appropriate

shelf life

          Interview     Food technologist/food retailer/ school cafeteria manager/ Environmental Health Officer
28     be suitable for mass production           Interview     Food technologist/food retailer/ school cafeteria manager
29     be suitable for the season of year           Interview     Food technologist/food retailer/ school cafeteria manager
30     take account of religious/moral/ethnic

beliefs

          Interview     Food technologist/food retailer/ school cafeteria manager

 

Note:

  • A food technologist could include a person working in food product development or a Home Economics/food technology teacher.

NB                                                Specification PointsIt must be checked that the specification points are   different.

  • A candidate may use different wording to state the

same thing.

  • 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.

Basic explanation of specification point

  • be colourful/attractive/appealing to target  so the target group will like them group

Detailed explanation of specification point

  • be colourful/attractive/appealing to target           to encourage the target group or

group      consumer to try the product again

 

1 : 3 Devise an overall plan for investigations – 6 marks available

        

Candidate presents a list of investigations (minimum five) 2 marks

        

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

        

  • the core key points of the project brief
  • the candidates specification points
  • have a clear aim/purpose

                  will be awarded 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 being deducted.

        

Candidate identifies techniques to be used 2 marks

        

        All techniques must be appropriate for the investigations and so allow

the candidate the possibility of collecting relevant data/information.

        

        Where techniques are not consistently appropriate, candidates will be

awarded 1 mark.

        

Candidate justifies the need for the investigation 2 marks

        

        All justifications must be

        

  • well thought out

        

  • linked to the investigation.

        

        Lack of clarity within the justification will result in candidates being

unable to gain the full mark allocation available.

        

                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 investigations depending on their nature, could be

realistically carried out in the time available. The three investigations identified should ensure that all specification points are investigated. Candidates will be disadvantaged if they do less than 3 as they will not have collected sufficient data to create a valid solution.

        

 

                Candidates who intend to use a questionnaire as an investigation        must issue a minimum of 20 in order to gain valid results. If, however, too many questionnaires are distributed, collecting the data may become problematic for candidates.

        

                A minimum of 3 website/literary sources should be evident in a literary/internet search.

        

Candidates should complete this work on pages 9 – 11 of the pro forma.

        

 

Step 1.3
Brief 1 – Dish for restaurant which includes Scottish produce
Investigation – to establish/find out/investigate Technique: Specified expert:
1     range of Scottish ingredients •       Interview

•       Literary/Internet search

•       Survey of food retail outlets

 Food technologist/food retailer/ chef/restaurant manger
2     range of Scottish foods/products •       Interview

•       Literary/Internet search

•       Survey of food retail outlets

 Food technologist/food retailer/ chef/restaurant manager
3     Potential recipes using Scottish ingredients/ produce •       Literary/Internet/recipe search

•       Interview

 Food technologist/food retailer/ chef/restaurant manager
4     Range of dishes available on restaurant

menus

•               Survey of restaurants

•               Literary/Internet search of restaurant menus              Interview

    Food technologist/chef/ restaurant manager
5     current range of dishes using Scottish produce on restaurant menus •       Survey of restaurants

•       Literary/Internet search of restaurant menus

    Food technologist/chef/ restaurant manager
6     ideas for potential solutions to include in the restaurant •       Interview

•       Survey of outlets

•       Literary/Internet/recipe search

•       Trial of prototype

•       Sensory testing with target group/customers

    Food technologist/chef/ restaurant manager
7     Nutritional value of potential solutions           Nutritional analysis & check     Food technologist/chef/ restaurant manager
8     Aesthetic appeal of potential solutions •       Sensory testing

•       Interview

•       Questionnaire

 Target group/food technologist/ chef/restaurant manager  Target group
9     Appropriate portion size of potential solutions •       Interview

•       Literary/Internet/recipe search

    Target group/food technologist/ chef/restaurant manger
10     Likes and dislikes of target group •       Sensory testing with target group

•       Interview

•       Questionnaire

    Target group/food technologist/ chef/restaurant manager
11     Nutritional needs of target group           Interview           Food technologist/dietician
12     Price range of similar dish/dishes in the restaurant •       Interview

•       Survey of current product range

    Target group/food technologist/ chef/restaurant manager
13     Cost of potential ingredients/solutions •       Costing exercise

•       Survey restaurant menu

•       Interview

    Food technologist/chef/ restaurant manager
14     Budget of target group/amount target group is prepared to pay •       Interview

•       Literary/Internet search

    Target group/food technologist/ chef/restaurant manager
15  Ways of applying current dietary advice/ healthy eating •       Interview

•       Literary/Internet search

 Food technologist/retailer/chef/ restaurant manager

 

Step 1.3 (continued)
Brief 1 – Dish for restaurant which includes Scottish produce
Investigation – to establish/find out/investigate Technique: Specified expert:
16  Facilities/resources/ time available to the candidate •       Interview

•       Resource/equipment

checklist

    Food technologist/chef/ restaurant manager
17     Skills necessary for manufacturing of the dish by the candidate •       Skills audit & check

•       Interview

    Food technologist/chef/ restaurant manager
18     Facilities/resources/ time available to/ restaurant •       Interview

•       Timed trial of prototype & check

    Food technologist/chef/ restaurant manager
18 (a)     Skills necessary for the manufacturing of the dish by the restaurant
19     Hygiene/safety requirements for food production •       Interview

•       Literary/Internet search

    Food technologist/chef/ restaurant manager/

Environmental Health Officer

20     Shelf life of potential solutions           Interview     Food technologist/chef/ restaurant manager/

Environmental Health Officer

21     Ease of portioning/ serving/reheating/ cooking •       Interview

•       Literary/Internet/recipe search

    Food technologist/chef/ restaurant manager
22     Suitability for mass production           Interview     Food technologist/chef/ restaurant manager
23     Food suited to time/ season of year           Interview     Food technologist/chef/ restaurant manager
24     Influences of religious/ moral/ethical beliefs           Interview     Food technologist/chef/ restaurant manager/relevant teacher/dietician
25  Other influencing factors on final product •       Interview

•       Questionnaire

•       Internet search

    Food technologist/chef/ restaurant manager/target group

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/food technology teacher

  • Retailer outlet must be relevant to investigation and be specified

 

Step 1.3
Brief 2 – Savoury product containing Vitamin D
Investigation – to establish/find out/investigate Technique: Specified expert:
1     Range of savoury ingredients •       Interview

•       Literary/Internet search/ retail search

    Food technologist/dietician/food retailer/school cafeteria manager
2           Range of recipes using savoury ingredients •       Interview

•       Literary/Internet search/ retail search

    Food technologist/dietician/ food retailer/school cafeteria manager
3     Range of savoury products •       Interview

•       Questionnaire to target group

•       Literary/Internet search/retail search

    Food technologist/dietician/ food retailer/school cafeteria manager
4           Range of savoury

products for children

•       Interview

•       Questionnaire to target group

•       Literary/Internet search/ retail search

    Food technologist/dietician/ food retailer/school cafeteria manager
5     food/ingredients containing vitamin D •       Interview

•       Questionnaire to target group

•       Literary/Internet search/ retail search

    Food technologist/dietician/ food retailer/school cafeteria manager
6     Nutritional value/ vitamin D content of potential solutions           Nutritional analysis & check     Food technologist/school cafeteria supervisor/dietician
7     current range of dishes/products containing vitamin D •       Interview

•       Questionnaire to target group

•       Literary/Internet search/retail search

    Food technologist/dietician/ food retailer/school cafeteria manager
8     Ideas for potential solutions •       Interview

•       Survey of supermarkets

•       Literary/Internet/recipe search

•       Manufacture of prototype(s)

& check

•       Sensory testing with target group

    Food technologist/dietician/ food retailer/school cafeteria manager
9     Appropriate portion size of potential solutions (for children) •       Interview

•       Literary/Internet search/ retail search

    Food technologist/dietician/ food retailer/school cafeteria manager
10     Aesthetic appeal of potential solutions (for children) •       Sensory testing

•       Questionnaire

    Target group/food technologist/ dietician/food retailer/school cafeteria manager
11     Likes/dislikes of children (target group) •       Interview

•       Questionnaire

    Target group/food technologist/ food retailer/school cafeteria manager
12     Price range of similar products •       Interview

•       Survey of food retailers

    Food technologist/food retailer/ school cafeteria manager
13     Cost of potential ingredients/solution           Costing exercise
14     Budget of target group/ amount target group is prepared to pay           Interview     Food technologist/food retailer/ chef/school cafeteria manager/ target group

 

Step 1.3 (continued)
Brief 2 – Savoury product containing Vitamin D
Investigation – to establish/find out/investigate Technique: Specified expert:
15           Ways of improving the

nutritional value/ vitamin D of potential solutions

•       Interview

•       Literary/Internet search

 Food technologist/chef/school cafeteria manager/dietician
16     Nutritional needs of target group (children) •       Nutritional analysis software

•       Interview

•       Literary/Internet search

    Food technologist/dietician/ food retailer/school cafeteria manager
17  Ways of applying current dietary advice/ healthy eating •       Interview

•       Literary/Internet search

    Food technologist/dietician/ food retailer/school cafeteria manager
18  Facilities/resources/ time available to the candidate •       Interview

•       Resource/equipment

checklist

          Food technologist
19     Skills necessary for manufacturing the dish food manufacturer           Interview     Food technologist/chef/ school cafeteria manager/ supermarket manager
20     Skills necessary for manufacturing the dish by the candidate •       Interview

•       Skills audit & check

    Food technologist/chef/ school cafeteria manager
21     Time available for manufacturing of the dish by the candidate           Interview     Food technologist/chef/ school cafeteria manager
22     Hygiene/safety requirements for food production           Interview     Food technologist/food retailer/ chef/school cafeteria manager/ Environmental Health Officer
23     Quality requirements of potential solutions •       Manufacture prototype(s) &

trial

•       Interview

•       Sensory testing

•       Questionnaire

    Food technologist/food retailer/ chef/school cafeteria manager/ target group
24     Shelf life of potential solutions           Interview     Food technologist/food retailer/ chef/school cafeteria manager
25           Ease of portioning •       Interview

•       Literary/Internet/recipe search

    Food technologist/food retailer/ chef/school cafeteria manager
26     Foods suited to time/ season of year           Interview     Food technologist/food retailer/ chef/school cafeteria manager
27     Influences of religious/ moral/ethical beliefs           Interview     Food technologist/food retailer/ chef/school cafeteria manager/ relevant teacher
28     Suitability for mass production           Interview     Food technologist/food retailer/ chef/school cafeteria manager/ target group
29     Influencing factors on final product •       Interview

•       Questionnaire

    Food technologist/dietician/ food retailer/chef/school cafeteria manager/target group

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/food technology teacher
  • Retailer outlet must be relevant to investigation and be specified

 

STEP 2 (Investigating) Total mark allocation 15 marks

       

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

       

        The mark allocation for this area 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 on the next page.

       

                Teachers/lecturers must ensure candidates present the results and conclusions of each investigation on pages 9 – 11 of the pro forma 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 9 – 11 of the proforma.

       

        See Appendix 1 for guidance on carrying out investigations/tests.     

       

          

Implement the overall plan for investigations

  • Results must be brief, concise and easy to interpret
  • Results must show a clear 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
All investigations candidates have fulfilled the aims on page 8 of the pro forma 3 marks
½ or more investigations candidates have fulfilled the aims on page 8 of the pro forma 2 marks
Less than ½ investigations candidates have fulfilled the aims on page 8 of the pro forma 1 mark
In no investigations candidates fulfilled the aims on page 8 of the pro forma 0 marks
All investigations contain brief/concise/easy to interpret results 3 marks
½ or more investigations contain brief/concise/easy to interpret results 2 marks
Less than ½ investigations contain brief/concise/easy to interpret results 1 mark
No investigations contain brief/concise/easy to interpret results 0 marks
All results are based on fact/valid evidence/relevant to design brief 3 marks
½ or more of the results are based on fact/valid evidence/relevant to design brief 2 marks
Less than ½ of the results are based on fact/valid evidence/relevant to design brief 1 mark
No results are based on fact/valid evidence/relevant to design brief 0 marks
All conclusions are based on the results of investigations and/or show progression 3 marks
½ or more conclusions are based on the results of investigations and/or show progression 2 marks
Less than ½ conclusions are based on the results of investigations and/or show progression 1 mark
No conclusions are based on results of investigations and/or does not show progression 0 marks

          

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

       

                Generate one solution 2 marks (ie ONE dish) NB it is extremely important that centres strictly adhere to this rule. No marks will be allocated for STEP 3 or STEP 4 if candidates generate more than one solution.

       

        Candidates derive one solution which must            

       

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

       

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

       

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

       

Brief 1: Dish for a restaurant   Brief 2: Savoury product containing

containing Scottish produce   Vitamin D

Possible solutions        Possible solutions

 

Any appropriate dish containing Scottish Any savoury food product containing produce suitable for a restaurant.              Vitamin D suitable for children.

                NB Stop marking if more than one solution is given and refer Technological Project to the Principal Assessor.

          

STEP 3 (Manufacturing and Testing) Total mark allocation 21 marks

       

3 : 1 Manufacture the chosen solution – 10 marks available

       

Candidate completes the planned sequence of work 5 marks

       

        Candidates must complete the plan before starting to manufacture the

solution.

       

        Candidates will be penalised if the plan is written retrospectively.

       

Candidates who draw up a sequence of work which consistently
demonstrates effective deployment of time 5 marks
Candidates who draw up a sequence of work with minor lapses in the
deployment of time 4 marks
Candidates who draw up a sequence of work with occasional lapses in
the deployment of time 3 marks
Candidates who draw up a sequence of work with regular lapses in the
deployment of time 2 marks
Candidates who draw up a sequence of work with frequent lapses in
the deployment of time 1 mark
Candidate who submits a retrospective sequence of work 0 marks

       

        Candidates may choose to present their sequence of work in an

appropriate form eg table, chart, written details, flow chart. An indication of dates, times and details of the proposed work to be undertaken must demonstrate effective use of time by the candidate.

The sequence of work must show logical progression and allow the solution to be manufactured

       

        Candidates’ work must be completed on page 13 of the pro forma.

       

        Candidate identifies and requisitions equipment and resources           3 marks

       

Candidates who identify and requisition all resources and equipment 3 marks
Candidates who identify and requisition most resources and equipment 2 marks
Candidates who omit any obvious resources and/or equipment 1 mark

       

                Resources will depend on the chosen solution and may relate to food,             equipment.

       

                Note: all resources and equipment required for manufacture must be listed and take into account

  • metric weights
  • exact weights of foods used.

       

 

Candidate consistently justifies effective deployment of equipment and resources 2 marks
Justification should relate to all the identified equipment and resources to gain full marks. Justification can be linked to the functional properties/aesthetic qualities of ingredients or results of investigations
After completing the plan for manufacture, candidates should start to manufacture the solution.
Candidates should be encouraged to make notes on page 15 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.
Photographic evidence of the candidates’ work must be attached to page 16 of the proforma.  
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.
Although no marks are awarded here, photographic evidence must be provided of the candidates’ solution.
If photographic evidence is not provided, no further marking of the Technological Project will be carried out as no evidence has been provided on which to base the marking of the next stages of work.
Please note:
Page 16 of the electronic version of the pro forma has been set up to allow the electronic insertion of digital photographs.
Photographs should be inserted in the spaces provided by using the ‘insert picture from file’ facility in Microsoft Word.

          

3 : 2 Devise two tests for the manufactured solution – 3 marks available

       

Candidate presents two tests 1 mark

       

                Candidates should present two appropriate tests – failure to do this will           result in no marks being awarded.

       

Candidate identifies techniques to be used 1 mark

       

        Two different techniques should be identified.

       

Techniques must be appropriate to the tests, allowing candidates to collect relevant data/information.

       

Candidate justifies the two tests 1 mark

       

        Justifications should be

       

                  clear and well thought out                           linked to the test.

       

                NB Candidates are expected to include any literary titles/authors,           web addresses and the title of any person/expert interviewed. Candidates are expected to identify the target group which is used during testing.

       

Briefs 1 & 2

Test Technique Justification
1. Examination by a specified expert eg dietician/food technologist/supermarket manager/school cafeteria manager/health professional/chef/ Environmental Health

Officer

Interview/questionnaire with specified expert

Sensory testing with specified expert which is backed up by interview questions

•       To check aesthetic

qualities

•       To check if item is marketable

•       To check cost effectiveness

profitability of item

2. Examination by target group (children) Interview/questionnaire/ discussion with target group Sensory testing with target group

Observational checklist

•       To find out if item is acceptable/appropriate to target group

•       To establish marketability

3. Costing exercise Costing exercise confirmed by interview with an expert, eg food technologist/ supermarket manager/ school cafeteria manager/ chef/restaurant manager/ target group •       To establish whether item

is cost effective to

produce

•       To establish a selling price for the finished item

4. Nutritional analysis Nutritional analysis and check interview with specified expert eg dietician/food technologist/chef           To check/assess

nutritional suitability for target group

5. Time trial of product/ solution Time trial & check with specified expert  To check if product/ solution can be made in time available

          

  • : 3 Implement the tests for the manufactured solution – 8 marks available (revised)

       

        Implement the overall plan for investigations

       

        Marking Criteria

       

  • Results must be brief, concise and easy to interpret
  • Results must show a link to the aim/purpose of the test
  • Results must be derived from the tests and based on facts and evidence
  • Conclusions must be based on results obtained

       

For both tests – candidates have done as they intended from page 15 2 marks
For 1 test – candidates have done as they intended from page 15 1 mark
No test – candidates have done as they intended from page 15 0 marks

       

Both tests contain brief/concise/easy to interpret results. 2 marks
One test contains brief/concise/easy to interpret results. 1 mark
No test contains brief/concise/easy to interpret results. 0 marks

       

All results of tests are based on fact/valid evidence/relevant to specification points/design brief. 2 marks
One result of tests is based on fact/valid evidence/relevant to specification points/design brief. 1 mark
No results of tests are based on fact/valid evidence/relevant to specification points/design brief. 0 marks

       

Conclusions for two tests are based on the results of tests and/or show progression 2 marks
Conclusions for one test are based on the results of tests and/or show progression 1 mark
No conclusions for the tests are based on results of tests and/or show no progression 0 marks

 

          

STEP 4 Total mark allocation       12 marks

 

  • : 1 Evaluate the chosen solution – 6 marks available

       

        Candidate provides accurate evaluation some of which is detailed     

against the specification       5 marks

       

                Candidates must rewrite (or copy and paste) the specification points in           the appropriate column. Candidates must evaluate the solution against each specification point. Candidates should use the results of the investigations, manufacture and/or testing where appropriate.

       

Candidates who evaluate all or five specification points 5 marks
Candidates who evaluate four specification points 4 marks
Candidates who evaluate three specification points 3 marks
Candidates who evaluate two specification points 2 marks
Candidates who evaluate one specification point 1 mark

       

        Candidate provides detailed accurate evaluation against          

specification      1 mark

       

                If further detail is provided within the evaluations then an additional      mark will be awarded.

Extra detail means that one additional point of evaluation is provided for any one of the specification points.

       

          

4 : 2 Evaluate the Technological Project – 6 marks available

       

                Candidates evaluate the Technological Project: Step 1 Analysing, Step 2 Investigating and Step 3 Manufacturing and Testing

       

        All of the following criteria must be used in the evaluation    

       

  • time
  • resources
  • skills and abilities.

       

                Marks will not be awarded to candidates who do not use these criteria in their evaluation.

       

                The evaluation, which may include adaptations/modifications, must be based on evidence which can be found within the candidates’ Technological Project pro forma eg from investigations, manufacture and/or testing.

       

                In the evaluation the candidates should give an opinion based on facts from their Technological Project and then explain the consequences for the final solution.

       

                Candidates should provide two points of evaluation for each step of the Technological Project.

       

                One mark should be awarded for each point of evaluation. A minimum of one mark must come from each step evaluated.

       

Step 1 Analysing 2 marks
Step 2 Investigating 2 marks
Step 3 Manufacturing and Testing 2 marks

       

        Pages 23 to 24 of the pro forma should be used for the evaluation.

       

 

Appendix 1

Higher Technological Project

Guidance on Carrying out Investigations/Tests

Three investigations and two tests must be carried out.

The aim, which should be linked to the candidates’ 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 of price to target group.

Nutritional Analysis

  • Sources must be shown.
  • All nutrients relevant to the aim should be shown.
  • Nutritional analysis of all ingredients must be included. (A ‘total’ for a dish is not acceptable).
  • Sufficient data must be accessed in order to draw relevant conclusions.
  • When used as a test the suitability of the results should be assessed by a suitable expert eg community dietician, food technologist etc.

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 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.

 

Technological Project Higher

Summary Mark Allocation

Total 70 marks available

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

Additional key points

Key points plus basic and accurate explanation

Key points plus detailed and accurate explanation

2 marks

mark

marks

1 mark

Total mark allocation 6

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

Contain more detail than the brief

Be written in measurable/able to be tested terms

Link each specification point to the key points

Provide basic explanations

Provide detailed explanations

mark

marks

2 marks

2 marks

2 marks

1 mark

Total mark allocation 10

1 . 3 Devise an overall plan for investigations
Present a list of investigations

Identify techniques to be used

Justify the need for the investigations

2 marks

2 marks

2 marks

Total mark allocation 6

Total mark allocation for Step 1 ― 22 m arks
2 . 1 Implement the overall plan for investigations
Aims fulfilled

Brief, concise, easy to interpret

Relevant and valid results

Conclusions

3 marks

3 marks

3 marks

3 marks

Total mark allocation 12

2 . 2 Derive a solution from the investigations
Generate one solution – based on evidence

Relevant to brief

Describe the solution in detail

1 mark

1 mark

1 mark

Total mark allocation 3

Total mark allocation for Step 2 ― 15 marks

 

Step Mark Breakdown Allocation
3 . 1 Manufacture the chosen solution

Step by step sequence of work showing effective deployment

of time

Requisition of resources

Justification of resources/equipment

5 marks

3 marks

2 marks

Total mark allocation 10

3 . 2 Devise two tests for the manufactured solution
Present two tests

Identify techniques to be used

Justify the two tests

1 mark

1 mark

1 mark

Total mark allocation 3

3 . 3 Implement the tests for manufactured solution
Aims fulfilled

Brief, concise and easy to interpret

Relevant and valid reasons

Conclusions

2 marks

2 marks

2 marks

2 marks

Total mark allocation 8

Total mark allocation for Step 3 ― 21 mar ks
4 . 1 Evaluate the chosen solution

Accurate explanation some of which is detailed against each specification point (to include results of investigations and/or tests where appropriate)

Valid evaluations

Provide detailed accurate explanation

5 marks

1 mark

Total mark allocation 6

4 . 2 Evaluate the Technological Project

Candidate can evaluate Steps 1-3 of the Technological Project with detailed reference to the following criteria:

Time

Resources

Skills/abilities

Step 1 Analysing

Step 2 Investigating

Step 3   Manufacturing and Testing

2 marks

2 marks

2 marks

Total mark allocation 6

Total mark allocation for Step 4 ― 12 marks

[END OF MARKING INSTRUCTIONS]

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