STAGE 2 COMMUNITY STUDIES B

FOOD & HOSPITALITY

AREA OF STUDY:

YOU EAT WITH YOUR EYES

TRENDS IN PLATING

PURPOSE

To demonstrate your ability to:

  1. apply management, organisational, and problem-solving skills to demonstrate an understanding of contemporary issues in the food and hospitality industry
  2. make and justify decisions about issues related to food and hospitality
  3. select and use appropriate technology to prepare and serve food, applying safe foodhandling practices
  4. work individually and collaboratively to prepare and present activities to support healthy eating practices

MARKING CRITERIA

Knowledge and Understanding

The specific features are as follows:

KU1Development of some specific knowledge, skills, and understanding related to the selected SACE Stage 2 subject.

KU2Understanding of one or more concepts of the selected subject.

Planning and Organisation

The specific feature is as follows:

PO1Planning, exploration, and development of strategies to complete tasks.

Application and Reflection

The specific features are as follows:

AR1Reflection on the development of some specific knowledge, skills, and understanding related to the selected SACE Stage 2 subject.

DESCRIPTION OF ASSESSMENT

PLANNING:

  • Research 2 contemporary trends in plating
  • Make a decision on dish to be prepared that meets the criteria of main meal, 2 specialised techniques and demonstrates one contemporary trend in plating
  • Plan practical including food order, workflow plan and evidence checklist

PRACTICAL:

  • Miseen place, prepare and serve dish
  • Demonstrate safe food handling, appropriate techniques, time management, time management and quality control

EVALUATION

  • Evaluate personal understanding of practical requirements and performance of those requirements
  • Evaluate outcome of practical
  • Identify successes and make recommendations for improvement

ASSESSMENT CONDITIONS

Planning: max 500 words

Practical: 2 double lessons

Evaluation: max 500 words

- / Knowledge and Understanding / Planning and Organisation / Application and Reflection
A / Productive development of specific knowledge, skills, and understanding related to the selected SACE Stage 2 subject.
Insightful understanding of one or more concepts of the selected subject. / Focused planning and exploration, and development of clear strategies to complete tasks. / Critical reflection on the development of some specific knowledge, skills, and understanding related to the selected SACE Stage 2 subject.
Application of a range of subject-specific knowledge and skills, and the selected capability or capabilities to efficiently and thoughtfully complete the community application activity.
Insightful report and reflection on the application of knowledge and skills to the community application activity.
B / Mostly productive development of some specific knowledge, skills, and understanding related to the selected SACE Stage 2 subject.
Thoughtful understanding of one or more concepts of the selected subject. / Well-considered planning and exploration, and development of several strategies for completing tasks. / Thoughtful reflection on the development of some specific knowledge, skills, and understanding related to the selected SACE Stage 2 subject.
Use of subject-specific knowledge and skills, and the selected capability or capabilities to thoughtfully complete the community application activity.
Well-considered report and reflection on the application of knowledge and skills to the community application activity.
C / Development of some specific knowledge, skills, and understanding related to the selected SACE Stage 2 subject.
Some understanding of one or more concepts of the selected subject. / Appropriate planning and exploration, and development of a small number of strategies to complete tasks. / Considered reflection on the development of some specific knowledge, skills, and understanding related to the selected SACE Stage 2 subject.
Appropriate use of subject-specific knowledge and skills, and the selected capability or capabilities to complete the community application activity.
Considered report and reflection on the application of knowledge and skills to the community application activity.
D / Some demonstration of basic specific knowledge, skills, and understanding related to the selected SACE Stage 2 subject.
Basic understanding of one or more concepts of the selected subject. / Some basic planning and exploration, and the development of at least one strategy to complete one task. / Basic description of some development of knowledge, skills, and/or understanding related to the selected SACE Stage 2 subject.
Application of some subject-specific knowledge and skills and/or capabilities to attempt aspects of the community application activity.
Some basic description of the application of knowledge and skills to the community application activity.
E / Limited demonstration of specific knowledge, skills, and understanding related to the selected SACE Stage 2 subject.
Limited understanding of a concept of the selected subject. / Limited planning, and recognition of the need to identify strategies to complete tasks. / Limited description of an aspect of knowledge or a skill related to the selected SACE Stage 2 subject.
Limited application of subject-specific knowledge and/or skills, and/or capabilities to an aspect of the community application activity.
With prompting, some limited description of an aspect related to the community application activity.

PLANNING QUESTIONS

  1. Research two contemporary trends in food plating and describe them including
  2. What are the features of the trend?
  3. What techniques are used?
  4. What equipment is used?

Use annotated pictures to support your answers.

  1. What dish are you going to make?
  2. What are the specialised techniques that are in your choice of dish?
  3. describe the technique
  4. where have you found details of how to complete the technique/
  5. What plating trend are you going to demonstrate?
  6. draw an example of how you think the plate will look.
  7. Complete a food order
  8. Complete a practical evidence checklist. (ensure to identify photo opportunities for evidence)

PRACTICAL

  1. The practical evidence checklist is your evidence of practical completion and photos are required for each element of the checklist. A photo of the final product is also a requirement.

EVALUATION QUESTIONS

  1. Was your performance in the practical a success?
  2. What worked well and why?
  3. What could you do to improve next time?
  4. Did your plate demonstrate the contemporary trend you were aiming for?
  5. Use a photo/s to demonstrate your plate and comment on elements of the plating.
  6. Did you choose the right dish to demonstrate your understanding of the criteria and your skill development?