Safety/hygiene

 

          

Intermediate 1

Health & Food Technology

Planning

Step 1

Design Brief

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

          

           Use the columns below to list the:

 

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

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

Main points identified Additional points identified
1.       Make

2.       (a) selection

3.       (of) European

4.       Dishes

5.       (for a ) family

6.       Skills/abilities/able to make

7.       Likes/dislikes of target group

8.       Cost/money available

9.       Time available to make

10.    Time of the year

11.    Availability of resources

12.    Equipment/resources available

13.    Safety/hygiene

14.    Aesthetically appealing

15.    Allergies to food

16.    Portion sizes

17.    Special dietary requirements

18.    Scottish dietary requirements

 

Step 2

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

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

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

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

Use the grid below as a checklist to help you.

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

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

Choice

Possible items

 

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

 

Step 3

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

          

Step 4

Step Mark allocation Marking details
4 3 marks A candidate’s time plan which shows good deployment of time in a logical manner and includes reference to ordering/requisitioning of resources will be awarded 3 marks.
A candidate’s time plan which shows lapses in either deployment of time or which is illogical in manner or does not refer to ordering or requisitioning of resources will be awarded 2 marks.
A candidate’s time plan which is neither logical nor effective in the deployment of time and makes no reference to ordering or requisitioning of resources will be awarded 0 marks.
If less than half the planned time is devoted to practical work, 1 mark removed.
Lesson

Number

Length of

Period

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

No length of class period – 1 mark removed

No dates of lessons – 1 mark removed

Retrospective time plan – (0) marks to be awarded

Less/more than 10 hours planned – 1 mark removed

No reference to ordering/resources – 1 mark removed

          

Step 7

Evaluating Total mark allocation 9 marks

 

Step Mark allocation Marking details
7 3 marks Sensory evaluation table

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

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

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

All finished items must be evaluated under all headings.

 

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

Excellent

Good

Could be better

Check item/s MADE are evaluated

 

Step 7 (continued)

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

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

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

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

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

 

Step 7 (continued)

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

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

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

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

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

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

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

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

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

Complete the chart below.

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

Total = 18 marks

[END OF MARKING INSTRUCTIONS]©

2014 Health and Food Technology

Practical Assignment

Intermediate 1

Finalised Marking Instructions

 Scottish Qualifications Authority 2014

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.

Intermediate 1

Health & Food Technology

Planning

Step 1

Design Brief

Make a selection of European dishes for a family.

Step Mark allocation Marking details

1 3 marks •
A candidate who lists all the main points from the assignment brief will be awarded 2 marks (5).

A candidate who provides more than half of the main points will be awarded 1 mark (3 or 4).

A candidate who provides less than half of the main points will be awarded 0 marks (2 or less).

A candidate who lists one or more additional and relevant main points associated with the assignment brief will be awarded an additional 1 mark.

Use the columns below to list the:

• main points of the assignment (These must be numbered.)
• any additional points that you have identified. (These must be numbered.)
Main points identified Additional points identified

1. Make
2. (a) selection
3. (of) European
4. Dishes
5. (for a ) family
6. Skills/abilities/able to make
7. Likes/dislikes of target group
8. Cost/money available
9. Time available to make
10. Time of the year
11. Availability of resources
12. Equipment/resources available
13. Safety/hygiene
14. Aesthetically appealing
15. Allergies to food
16. Portion sizes
17. Special dietary requirements
18. Scottish dietary requirements

Step 2

Step Mark allocation Marking details

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

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

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

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

Use the grid below as a checklist to help you.

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

Main points/ additional points 1 2 3 4 5

6 7 8 9 10 Final
Choice

Possible items
Us e a tick () if th e ite m meets the main poi nts/additional points.

Soups
Salads
Smoothies
Rice dishes
Pasta dishes
Potato dishes
Casseroles
Vegetable dishes
Vegetable kebabs
Fish dishes
Cold/hot dishes
Sweet/savoury dishes
Current/suitable European dishes

Items selected must meet all the needs of the brief including additional main points.

Step 3

Step Marking allocation Marking details

3
1 mark •
A candidate who selects an item(s) which meets all the needs of the assignment brief will be awarded 1 mark.

A candidate who selects an item(s) which does not meet the needs of the assignment brief will be awarded 0 marks.
-1 mark •
If a candidate has made an unsuitable choice, eg a dish/es which is not European.

Step 4

Step Mark allocation Marking details

4
3 marks

A candidate’s time plan which shows good deployment of time in a logical manner and includes reference to ordering/requisitioning of resources will be awarded 3 marks.

A candidate’s time plan which shows lapses in either deployment of time or which is illogical in manner or does not refer to ordering or requisitioning of resources will be awarded 2 marks.
• A candidate’s time plan which is neither logical nor effective in the deployment of time and makes no reference to ordering or requisitioning of resources will be awarded 0 marks.

• If less than half the planned time is devoted to practical work, 1 mark removed.

Lesson
Number Length of
Period

Date

Task(s) to be completed
1

Planning the Practical Assignment

• Candidate must make what has been chosen in Step 2.

10 hours must be planned for – showing appropriate deployment of time for planning and evaluating.

No length of class period – 1 mark removed
No dates of lessons – 1 mark removed
Retrospective time plan – (0) marks to be awarded
Less/more than 10 hours planned – 1 mark removed
No reference to ordering/resources – 1 mark removed

Step 7

Evaluating Total mark allocation
9 marks

Step
Mark allocation
Marking details

7
3 marks
Sensory evaluation table

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

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

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

All finished items must be evaluated under all headings.

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

Excellent

Good

Could be better

Check item/s MADE are evaluated

Step 7 (continued)

Step
Mark allocation
Marking details

7
3 marks
Comments on sensory evaluation

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

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

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

Sensory Chart heading
Comment

Appearance

Texture

Taste

• Comments must link to evaluation on previous page.

Comments should be evaluative – statements are not acceptable.

Step 7 (continued)

Step
Mark allocation
Marking details

7
4 marks
Comment on main points and additional points

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

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

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

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

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

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

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

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

Main point/ additional point Comment

• Comments must be evaluative – statements not acceptable.
• All main points and additional points must be listed and evaluated.

Candidate should make specific reference to items made or products used.

Total = 18 marks

[END OF MARKING INSTRUCTIONS]

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