Subject:Year 8Criteria:1. Investigating and Designing

Subject:Year 8Criteria:1. Investigating and Designing

ALDRIDGE STATEHIGH SCHOOL

P.O. Box 3061 Pallas Street

MARYBOROUGH. Q. 4650

SUBJECT:YEAR 8CRITERIA:1. INVESTIGATING AND DESIGNING

2. PRODUCING

3. EVALUATING

4. REFLECTING

AREA OF STUDY:FOOD & NUTRITION

TEACHER: PRAC EXAM:

STUDENT’S NAME:______

Design-Generating new ideas, products or ways of doing things. The process for this assessment task is the same as you have been learning in class. / The Design Process
  1. What do I want to make, or what do I want to make better?
  2. Choose a thinking tool (e.g. y-chart, mind map, etc.)
  3. Brain storm ideas
  4. Analyse and evaluate ideas (Do they need improving? Are they relevant to the task?)
  5. Refine the ideas
Start creating!

Design Brief: You are to prepare a healthy hamburger lunch and beverage which contains all the five food groups. You will have 45 minutes to prepare, cook, present and clean your area.

Step 1-Describe the meal you are going to make? (Design brief)

______

Step 2- As part of this process you will design at least 2 possible options for your meal before making your final design decision. To start with, you need to choose your preffered ingredients from the list below.

Choose two options from each of these
Bread /cereal/rice/pasta/noodle / Lean meat/ fish/ chicken/eggs/nuts/legumes
Pita Bread / Lebanese Bread
Rye/ Brown / White/ Wholemeal slices of bread
Rye/ Brown/ White/ Wholemeal bread roll
Damper
Foccacia / Mince PattyBaked Beans
SteakTahini
Lean Bacon Hommus
Chicken FilletVege Burger
EggLentil Burger
Choose as many of these options as you need
Vegetables/legumes / Milk/cheese/yogurt
TomatoSproutsCelery
LettuceCucumberCarrot
BeetrootOnion / Cheese Slices
Milk Drink
Fruit
Pineapple Fruit Juice – Apple/ Orange etc.

G:\Coredata\Curriculum\Home Economics\HOME EC. - YR. 8\FOOD\Exams\Year 8 Hamburger cooking assessment.doc

ASSESSABLE ELEMENTS / Descriptors
A / B / C / D / E
The student work demonstrates evidence of:
INVESTIGATING AND DESIGNING
  • Considers all specifications and constraints
  • Generates suitable recipe
/ Discerning, interpretation and analysis of information and evidence to generate well-reasoned design ideas / Logical interpretation and analysis of information and evidence to generate well-reasoned design ideas / Relevant interpretation and analysis of information and evidence to generate credible design ideas / Variable interpretation and analysis of information and evidence to generate design ideas / Rudimentary interpretation and analysis of information and evidence to generate design ideas
PRODUCING
  • Work plan for practical session
  • Execution of Practical work
  • Presentation of finished product
/ Controlled and skilful implementation of production process to make product / Purposeful and effective implementation of production processes to make products / Appropriate and credible implementation of production processes to make products / Variable implementation of production processes to make products / Minimal implementation of production processes to make products
EVALUATING
  • The end product in terms of:
  • Time
  • Skills
  • Resources
/ Perceptive evaluation of products and processes / Informed evaluation of products and processes / Relevant evaluation of products and processes / Narrow evaluation of products and processes arrow / Cursory evaluation of products and processes
REFLECTING
  • Reflects on how equipment and technology impacts on the production of end product
/ Perceptive reflection on the impact of technology on their learning / Informed reflection on the impact of technology on their learning / Relevant reflection on the impact of technology on their learning / Superficial reflection on the impact of technology on their learning / Cursory reflection on the impact of technology on their learning

TEACHER’S SIGNATURE: ______

COMMENTS:______

G:\Coredata\Curriculum\Home Economics\HOME EC. - YR. 8\FOOD\Exams\Year 8 Hamburger cooking assessment.doc

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