YEAR 12 FOOD TECHNOLOGY STUDENT HANDBOOK 2020 Namethentrance-h.schools.nsw.gov.au/content/dam/doe/sws/schools/t/... · Intro to Year 12 Course Overview Key terms . CONTEMPORARY NUTRITION

Updated by M.Timperley 26/11/19 1 | P a g e

TUGGERAH LAKES SECONDARY COLLEGE

THE ENTRANCE CAMPUS

YEAR 12 FOOD TECHNOLOGY

STUDENT HANDBOOK 2020

Name:……………………………..


Contents of Handbook

Course Description Scope and Sequence Assessment Schedule Band Descriptors Assessment Tasks Australian Food Industry Syllabus Food Manufacture Syllabus Food Product Development Syllabus Contemporary Nutrition Issues Syllabus Glossary of Key Words Standards Packages Exam Specifications


Course: Food Technology

Course No: 15180

2 units for each of Preliminary and HSC

Board Developed Course

Exclusions: Nil

Course Description

The HSC course involves the study of: sectors, aspects, policies and legislations of the Australian Food Industry; production, processing, preserving, packaging, storage and distribution of food; factors impacting, reasons, types, steps and marketing of food product development; nutrition incorporating diet and health in Australia and influences on nutritional status. Practical experiences in developing, preparing, experimenting and presenting food are integrated throughout the course.

HSC Course

• The Australian Food Industry (25%) • Food Manufacture (25%) • Food Product Development (25%) • Contemporary Nutrition Issues (25%)

Particular Course Requirements

There is no prerequisite study for the 2 unit Preliminary course. Completion of the 2 unit Preliminary course is a prerequisite to the study of the 2 unit HSC course. In order to meet the course requirements, students study food availability and selection, food quality, nutrition, the Australian food industry, food manufacture, food product development and contemporary nutrition issues.

It is mandatory that students undertake practical activities. Such experiential learning activities are specified in the 'learn to' section of each strand.

Post-school Opportunities

The study of Food Technology Stage 6 provides students with knowledge, understanding and skills that form a valuable foundation for a range of courses at university and other tertiary institutions.

In addition, the study of Food Technology Stage 6 assists students to prepare for employment and full and active participation as citizens. In particular, there are opportunities for students to gain recognition in vocational education and training. Teachers and students should be aware of these opportunities.


The Entrance Campus

YEARLY PLANNER

HSC Course – Food Technology 2019- 2020

Term 4: 2019

Term 1: 2020

Week 1

Week 2

Week 3

Week 4

Week 5

Week 6

Week 7

Week 8

Week 9

Week 10

Week 11

Revision of AFI Links to past exams

Term 2:2020

Week 1

Week 2

Week 3

Week 4

Week 5

Week 6

Week 7

Week 8

Week 9

Week 10

Nutrition Issues

Term 3: 2020

Week 1

Week 2

Week 3

Week 4

Week 5

Week 6

Week 7

Week 8

Week 9

Week 10

Trial

Feedback

HSC

Revision

Week 1

Week 2

Week 3

Week 4

Week 5

Week 6

Week 7

Week 8

Week 9

Week 10

Intro to Year 12 Course Overview Key terms

CONTEMPORARY NUTRITION ISSUES: 8 weeks

Outcomes: H2.1, H3.2, H5.1

FOOD PRODUCT DEVELOPMENT: 8 weeks

Outcomes: H1.3, H4.1

HSC Trials CONTEMPORARY NUTRITION

FOOD MANUFACTURE: 9 weeks

Outcomes: H1.1, H4.2

AUSTRALIAN FOOD INDUSTRY: 8 weeks

Outcomes: H1.2, H1.4, H3.1

CONTEMPORARY NUTRITION

Task 1 AFI

Task 2 FM

Task 3 FPD

Task 4 ALL AREAS


Assessment Schedule

TASK WHEN TOPIC/S TYPE OF TASK OUTCOMES VALUE

1 Term 4 2019 Week 9

Australian Food Industry

AFI Research

H1.2, H1.4, H3.1

25%

2 Term 1 2020

Week 7 Food Manufacture Preservation

H1.1, H4.2

20%

3 Term 2 2020

Week 7

Food Product Development

Experimentation, Practical and Evaluation

H1.3, H4.1

25%

4 Term 3 2020

Weeks 5 & 6

Australian Food Industry/ Food Manufacture / Food Product Development /Contemporary Nutrition Issues

Trial HSC Examination

H1.1,H1.2, H1.3, H1.4, H2.1, H3.1, H3.2, H4.2, H5.1

30%


PERFORMANCE BAND DESCRIPTIONS - FOOD TECHNOLOGY The typical performance in this band:

Band 6 • demonstrates extensive and detailed knowledge and understanding of food manufacture and product development, the Australian food industry, and contemporary food issues

• displays expertise in applying theoretical concepts to a comprehensive range of practical activities in food technology

• effectively communicates information using explicit technical language in a concise and focused format

• displays a high degree of interpretive, analytical and reporting skills in dealing with food technology concepts

• demonstrates evidence of well-developed critical thinking skills in debate and discussion of issues surrounding relevant food technologies

• designs creative solutions to food technology issues

Band 5 strates a thorough knowledge and understanding of food manufacture and product pment, the Australian food industry, and contemporary food issues

ys competence in applying this knowledge to a range of practical activities in food technology vely communicates information using specific technical detail and accurate terminology demonstrates the ability to interpret, analyse and organise information evidence of critical thinking in discussion of issues surrounding relevant food technologies

Band 4 • demonstrates a sound knowledge and understanding of food manufacture and product development, the Australian food industry, and contemporary food issues

• displays skill in applying knowledge to a range of practical activities in food technology

• communicates successfully using appropriate terminology • analyses and interprets information with attempts to organise thoughts and ideas • displays a broad understanding of the impact of technologies on society and the

environment

Band 3 • recalls some specific food technology facts • displays limited skill in applying knowledge to practical activities in food technology • expresses ideas in simple form using correct terminology and with limited discussion

and analysis • displays some awareness of the impact of technologies on society and the environment

Band 2 • recalls general information about food • communicates using basic terminology and simple explanations • applies basic food facts to a limited number of practical activities in food technology • displays some comprehension of content with a limited application of knowledge

Band 1


Tuggerah Lakes Secondary College The Entrance Campus

YEAR 12 COURSE

TAS FACULTY

COURSE NAME: FOOD TECHNOLOGY MODULE / UNIT: Australian Food Industry TIMING: Week 9, Term 4 2019 DATE: 13/12/19 PERIOD: (During lesson) Period 1 TASK NUMBER: 1 WEIGHTING: 25%

OUTCOMES: A student:

H1.2 examines the nature and extent of the Australian food industry H1.4 evaluates the impact of the operation of an organisation within the Australian food industry on the individual, society and environment. H3.1 investigates operations of one organisation within the Australian food industry

TASK:

Choose an organisation within the Australian food industry from the list below. You will be required to research the operations of this organisation. You will be using the Google doc created on Google Classroom to write a report on the organisation. The minimum length of this report is 1000 words. You will need to include labelled pictures/diagrams to support your research. Research Report Marks

1. Name the organisation and identify the sector of the Australian food industry to which it belongs. 2 2. Describe the levels of operation and mechanisation used by the selected organisation. Include pictures/diagrams to support your answer.

10

3. Investigate ONE research and development project carried out by the organisation. 5 4. Investigate ONE quality assurance procedure used by the selected organisation. 5 5. How does the organisation respond to consumer influences and trends? 8 6. Evaluate the operations impact on the individual, society and environment. 12 7. Describe the career opportunities within the organisation. 5 8. With reference to the selected organisation, select either a local OR state OR federal piece of legislation with which the organisation must comply. Describe the selected legislation and explain how the organisation complies.

8

9. Include a list and labelled pictures of 10 products offered by the organisation. 5 10. Include a bibliography of where your information was sourced from. Ensure you format

according to Appendix A. Must be in alphabetical order. 5

Total /65

Submission Requirements: Work must be completed and submitted on the Google Classroom using the Google Doc provided. Make sure you “TURN IN” your report by the due date.

You must choose an organisation from the following list: • Simplot • Coles Group • Tassal


ADDITIONAL NOTES: * The Campus Assessment Policy and procedures MUST be followed * Tasks must be completed or handed in on the due date during the regular class * Tasks that are handed in late may receive ZERO (0) marks and an N Warning letter issued * Students should refer to the Policy sections on submission of work, plagiarism, illness and/or misadventure appeals, and the assessment task appeals process *Written feedback will be provided to students on the TAS Course Assessment Feedback Sheet

Marking Guidelines - Australian Food Industry Assessment Task 1 Question 1 – Outcome H1.2, H3.1 Name the organisation and identify the sector of the Australian food industry to which it belongs. Marks Correctly names the organisation and recognises the corresponding sector of the Australian food industry. 2

Names the organisation or recognises the sector of the Australian food industry. 1 Fails to correctly name the organisation and/or recognises the sector of the Australian food industry. 0

Question 2 – Outcome H1.2, H3.1 Describe the levels of operation and mechanisation used by the selected organisation. Marks Extensive and detailed knowledge of characteristics and features of the levels of operation & mechanisms used in the organisation. 8-10

Sound knowledge of characteristics of the levels of operation & mechanisms used in the organisation. 5-7

Outlines the levels of operation & mechanisms used in the organisation. 3-4 Lists the levels of operation & mechanisms used in the organisation. 1-2 Provides no description of the levels of operation & mechanisms used in the organisation. 0

Question 3 - Outcome H1.2, H3.1 Investigate ONE research and development carried out by the organisation. Marks Extensive and detailed knowledge of characteristics and features of ONE research and development project that is undertaken by the organisation selected. 4-5

Sound knowledge of ONE research and development that is undertaken by the organisation. 3

Outlines ONE research and development project that is undertaken by the organisation. 2 Lists a point about a research and development project undertaken by the organisation. 1 Fails to identify a research and development project undertaken by the organisation. 0

Question 4 - H1.2, H3.1 Investigate ONE quality assurance procedure used by the selected organisation. Marks Extensive and detailed knowledge of ONE quality assurance procedures used by the organisation. 4-5

Sound knowledge of ONE relevant quality assurance procedures used by the organisation. 3

Outlines ONE quality assurance procedures used by the organisation. 2 Lists ONE quality assurance procedures used by the organisation. 1 Fails to list any quality assurance procedures used by the organisation. 0

Question 5 - H1.2, H3.1 How does the organisation respond to consumer influences and trends? Marks Provides an extensive and detailed explanation of consumer influences & trends on organisation decisions. 7-8

Describes the consumer influences & trends on organisation decisions. 5-6 Outlines some consumer influences & trends on organisation decisions. 3-4 Lists some consumer influences or trends on organisation decisions. 1-2 Fails to list any consumer influences or trends on organisation decisions. 0


Question 6 – H1.4 Evaluate the operations impact on the individual, society and environment. Marks Makes a judgement about the impact the organisation has on the economy, the environment and society. The response critiques a range of ways the organisation impacts the relevant areas.

11-12

Explains the impact the organisation has on the economy, the environment and society. The response explains some ways the organisation affects the relevant areas. 9-10

Describes how the organisation impacts the economy, the environment and society. Limited discussion of the impact is provided. 4-8

Outlines some areas of impact the organisation has on either the economy, the environment or society. 2-3

Lists the impact the organisation has on either the economy, or the environment or society. 0-1

Question 7 - H1.2, H3.1 Describes the career opportunities within the organisation. Marks Describes the organisational structure and the opportunities for career advancement. 4-5 Outlines the organisational structure and the opportunities for career advancement. 2-3 Lists the organisational structure and lists some relevant opportunities for career advancement within the organisation. 1

Fails to identify the organisational structure and offers no discussion for career advancement within the organisation. 0

Question 8 - H1.2, H3.1 With reference to the selected organisation, select either a local, OR state OR federal piece of legislation with which the organisation must comply. Describe the selected legislation and explain how the company complies.

Marks

Names and provides characteristics and features of either local, or state or federal legislation. Clearly makes a link that illustrates how the selected organisation complies with the identified piece of legislation.

7-8

Names and outlines either local, or state or federal legislation. Provides a link that illustrates how the selected organisation complies with the identified piece of legislation. 5-6

Names either local, or state or federal legislation. Outlines how the selected organisation complies with the identified piece of legislation. 3-4

Names ONE piece of legislation from either local or state or federal. Lists how the selected organisation complies with the identified piece of legislation. 1-2

Makes reference to any relevant legislation and did not make a link of how it complies or did not complete the question. 0

Question 9 - H1.2, H3.1 Products offered by organisation. Include a list and pictures of products offered. Marks Lists and provides pictures of 10 products offered by the organisation. 4-5 Lists and provides less than 10 pictures of the products offered by the organisation. 1-3 Did not list or provide any pictures. Did not complete the question. 0

Question 10 Bibliography Marks

Includes a comprehensive bibliography of where the information was sourced from and is correctly formatted according to the Appendix A of this task. Must be in alphabetical order. 4-5

Includes a bibliography of where the information was sourced from and is partially formatted according to Appendix A of this task. Was not in alphabetical order.. 2-3

Did not complete a bibliography or only listed where information was sourced from. Did not follow the correct formatting as described in Appendix A of this task. Was not in alphabetical order.

0-1


Appendix A Formatting Your Bibliography

NOTE: You must follow all formatting as per example. This includes use of capitals, spaces, brackets, full stops, italics, inverted commas.

Books Deevers, A B (2000), Disasters of the Twentieth Century, Macmillan Publishers Australia, Melbourne, pages 9-20.

Journal Article

Morgan C H (2001), “Climatic change effects in the Gippsland Lakes region of Victoria”, in Journal of Australian Climatology, Vol. 1, August, page 15.

Newspaper

Forsythe, Joan, “Sacred site under threat from tourists”, The Australian, 2 May 2000, page 5

Website

Livre, Joe, “The nation-state is dead”, 14 July 2000, www.democracy.com/nations/, visited on 02 March 2013

Surname & Initials of Author

Year of publication Title of book in italics

The Publisher

Where it was published

Page numbers

Title of Article

Authors Name

Name of Journal in italics

Volume Number

Title of article in inverted commas

Name of newspaper in italics

Date of publication

Authors Name

The date of the visit

Title of Website – if known Document date – If

known Full URL

http://www.democracy.com/nations/


TAS Course Assessment Feedback Sheet

HSC Mark Sheet – Task 1

Student Name: ______________________________

Total = /65

Percentage = %

Weighted Mark = /25

Task Rank ______ Course Rank ______

LEVEL OF ACHIEVEMENT OF OUTCOMES

OUTCOME ELEMENTARY DEVELOPING COMPETENT HIGHLY DEVELOPED

H1.2 Examines the nature and extent of the Australian Food Industry.

H1.4 Evaluates the impact of the operation of an organisation within the Australian Food Industry on the individual, society and environment

H3.1 Investigates operations of one organisation within the Australian Food Industry.

Teacher Comment

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Student Signature: _____________________________________ Date: _____________



Year 12 COURSE

TAS

COURSE NAME: FOOD TECHNOLOGY MODULE / UNIT: FOOD MANUFACTURE-PRESERVATION INVESTIGATION TIMING: Term 1, 2020 Week 7 DATE: Wednesday 11th March, 2020 PERIOD: Practical-fermented product and written work to be completed/submitted during the FT lesson (Period 4 into lunch) TASK NUMBER: 2 WEIGHTING: 20%

H1.1 explains manufacturing processes and technologies used in the production of food products. H4.2 applies principles of food preservation to extend the life of food and maintain safety.

SITUATION: Food manufacturing organisations add value or transform a product that is then sold for human consumption. A company must be able to source good quality raw materials in enough quantities, then process the products in a manner that results in a safe and viable product for consumers. Task Brief: Your role is to develop an easy to follow flowchart that follows the production steps in the making of a fermented product of your choice (keep in mind the production steps listed below). Use of industry appropriate symbols should accompany the steps.

You are also required to prepare a fermented product during the lesson. You must have your recipe and submit it to the teacher by Week 5, Tuesday 25th February, to allow food to be ordered. You will be supplied with an apron, but you must wear fully enclosed leather shoes and use the hair net supplied. You must also ensure that your course fees have been paid before the end of Week 4 (21st Feb). All other equipment, including a jar will be provided. Written responses should be word processed and clearly marked with your name and the question.

1. Create a flow chart for the manufactured fermented food item that you have chosen, using the production methods from the list below. Use the appropriate symbols and describe what process occurs at each step. Communicate your ideas using appropriate terminology.

- Inspection of raw materials - Washing - Peeling - Size reduction - Adding of extra ingredients - Inspection - Packaging - Cooling - Storage - Distribution

Marks

1

15

Name of food item: _______________________________________


2. Find a recipe for your fermented product. You may use one of the recipes on the following websites, or a recipe of your own choice. https://www.foodiewithfamily.com/easy-fast-kimchi-mak-kimchi-recipe/ https://www.bbcgoodfood.com/recipes/simple-sauerkraut https://www.thenourishinggourmet.com/2010/08/lacto-fermented-dilly-carrot-sticks.html https://barerootgirl.com/nourish/2013/10/22/fermented-sweet-sour-cinnamon-apples/ https://toriavey.com/how-to/how-to-make-preserved-lemons/

3. Research the following questions and provide the written answers as a word processed document. i) Describe the main principles of preservation used in fermented products. Why does this

preservation method work?

ii) Identify critical control points and describe quality control procedures relevant to the making of the fermented product.

4. Recipe Name:______________________________________________ Website address/source:________________________________________ Prepare the recipe in class during the lesson using the recipe instructions. You are to work on your own and present the finished product in the jar supplied. You must always remember to work safely and hygienically. The practical (including clean up) should be completed within the lesson. Include an appropriate label that can be placed on the jar. You are to develop the label individually.

Total

8 6 20 /50

Additional notes:

• The TEC Campus Policy and Schedule MUST be followed • Assessment tasks must be completed or handed in on the due date during the scheduled class unless

otherwise stated on the task notification • Assessment tasks that are handed in late may receive ZERO (0) marks and an N Determination Award

Warning letter issued • Students should refer to the Assessment Policy and Schedule for information on submission of work,

plagiarism, illness/misadventure/extension appeals, and the assessment task appeals process • Written feedback, student’s mark, rank and cumulative rank will be provided to the students within 2

weeks of submission

https://www.foodiewithfamily.com/easy-fast-kimchi-mak-kimchi-recipe/

https://www.bbcgoodfood.com/recipes/simple-sauerkraut

https://www.thenourishinggourmet.com/2010/08/lacto-fermented-dilly-carrot-sticks.html

https://barerootgirl.com/nourish/2013/10/22/fermented-sweet-sour-cinnamon-apples/

https://toriavey.com/how-to/how-to-make-preserved-lemons/


Marking Guidelines

Food Manufacture Assessment Task 2 2020

Question 1 H1.1 explains manufacturing processes and technologies used in the production of food products. Name of food item

• Lists name of food item being investigated 1 mark • Name not provided 0 mark

Question 1 continued H1.1 explains manufacturing processes and technologies used in the production of food products. Create a flow chart for the manufactured fermented food item, using suitable production methods from the list. Use the appropriate symbols and describe what process occurs at each step. Communicate your ideas using appropriate terminology. • Extensive and detailed knowledge and understanding of food manufacture provided. Detailed information of each step in the process is provided: inspection of raw materials, Washing, peeling, size reduction, adding of extra ingredients, inspection, packaging, cooling, storage, distribution. • Appropriate symbols shown for each step. • Detailed characteristics and features of the process provided • Communicates successfully using appropriate terminology

13 - 15 marks

• Thorough knowledge and understanding of food manufacture provided. • Thorough information of each step in the process is provided: inspection of raw materials, washing, peeling, size reduction, adding of extra ingredients, inspection, packaging, cooling, storage, distribution. • Appropriate symbols shown for each step • Characteristics and features of the process provided • Communicates using appropriate terminology

9-12 marks

• Sound knowledge and understanding of food manufacture provided. • Sound information of most steps in the process is provided: inspection of raw materials, washing, peeling, size reduction, adding of extra ingredients, inspection, packaging, cooling, storage, distribution. • Some appropriate symbols shown for some steps. • Some characteristics and / or features provided • Some appropriate terminology used.

5-8 marks

• Basic knowledge of food manufacture provided. • Basic information of some steps in the process is provided: inspection of raw materials, washing, peeling, size reduction, adding of extra ingredients, inspection, packaging, cooling, storage, distribution. • Some symbols shown

2-4 marks

• Some points about the manufacture of the food listed. 0-1 mark


Question 3 i) H4.2 applies principles of food preservation to extend the life of food and maintain safety. i) List the main principles of preservation used in fermented product. Describe why this preservation method works? • Describes the main principles of preservation used in fermented product. • Detailed characteristics and features of the main preservation principles in fermented

product. 7 – 8 marks

• Describes some of the principles of preservation used in fermented product. • Some characteristics and features of the process provided.

4 - 6 marks

• Describes a preservation principle. • Describes some steps in the process.

2 - 3 marks

• Point about fermented product provided. 1 mark

Question 3 ii) H4.2 applies principles of food preservation to extend the life of food and maintain safety. Identify critical control points and describe quality control procedures relevant to the making of the fermented product. • Recognises and names the critical control points. • Detailed characteristics and features of quality control procedures relevant to the making

of the fermented product. 6 marks

• Recognises and names some critical control points. • Thorough characteristics and features of quality control procedures relevant to the making

of the fermented product. 4-5 marks

• Names the critical control points. • Some characteristics and / or features of quality control procedures relevant to the making

of the fermented product. 2-3 marks

• Lists a critical control point OR a point about quality control. 1 mark

Question 4 H4.2 applies principles of food preservation to extend the life of food and maintain safety.

Prepare the recipe in class during the lesson using the recipe instructions. You are to work on your own and present the finished product in the jar supplied. You must always remember to work safely and hygienically. The practical should be completed within the lesson. Include an appropriate label that can be placed on the jar. You are to develop the label individually. • Prepared (hygiene & safety), organised, clean clear work area. • Effective work flow and finished on time. • Appropriate individually developed label provided

18-20 marks

• Prepared (hygiene & safety), clean clear work area. • Effective work flow and finished on time. • Individually developed label provided

10-17 marks

• Prepared (hygiene & safety), cluttered work area with cleaning incomplete. Ineffective work flow and not finished on time.

• Poor quality or no label provided

1-9 marks



Year 12 Mark Sheet – Task 2 Student Name: ______________________________

Total = /50

Percentage = %

Weighted Mark = /20

Task Rank ______ Cumulative Rank ______ LEVEL OF ACHIEVEMENT OF OUTCOMES

Outcomes assessed: H1.1 & H 4.2

Outcome Elementary Developing Competent Highly

Developed

H1.1 explains manufacturing processes and technologies used in the production of food products.

H4.2 applies principles of food preservation to extend the life of food and maintain safety.

Teacher Comment:



Year 12 COURSE

TAS

COURSE NAME: FOOD TECHNOLOGY MODULE / UNIT: Food Product Development TIMING: Term 2, 2020 Week 7 DATE: Friday 12th June, 2020 PERIOD: By 9am

TASK NUMBER: 3 WEIGHTING: 25% OUTCOMES: A student: H1.3 justifies processes of food product development and manufacture in terms of market, technological and environmental considerations H 4.1 develops, prepares and presents food using product development processes

SITUATION: A food business wants to expand their range of hummus dips. Their existing product line includes:

• Standard hummus • Spicy Harissa Hummus • Hummus with pine nuts and jalapenos

TASK: Brief: Your role is to develop, produce and market a creative line extension which will appeal to a time-poor and culturally diverse market. Research indicates that Australian consumers want nutritious ingredients, environmentally friendly packaging, milk and gluten free alternatives and exotic/international flavours. You will be required to document the development and realisation of your ideas through a folio.

1. List your company name, describe the company image and target market, giving reasons for your choices.

2. Outline two criteria which will need to be addressed by your product. Link to the brief. 3. Generate a list of FIVE ideas for possible products. Screen this list and narrow options to THREE products.

Justify your screening decisions in terms of market, technological and environmental considerations.

4. Conduct market research on the 3 products. Analyse the results and identify the product most likely to be successful. (This will be your prototype)

5. Describe four product specifications for your prototype. 6. Describe the production process required in the manufacture of the prototype. 7. Develop and test this prototype –including a sensory evaluation, consumer testing, packaging tests and

storage trials, analyse the results. 8. Propose a marketing plan for this line extension prototype to prepare your product for market

distribution. This must include the following: - Product planning - Price structure - Place and distribution system - Promotional plan

9. Evaluate the product in relation to the criteria established in part 2.

Marks

2

2 5

6

4 4

30

8

4 Total /65

Additional notes: • The TEC Campus Policy and Schedule MUST be followed • Assessment tasks must be completed or handed in on the due date during the scheduled class unless otherwise

stated on the task notification • Assessment tasks that are handed in late may receive ZERO (0) marks and an N Determination Award Warning

letter issued • Students should refer to the Assessment Policy and Schedule for information on submission of work, plagiarism,

illness/misadventure/extension appeals, and the assessment task appeals process • Written feedback, student’s mark, rank and cumulative rank will be provided to the students within 2 weeks of

submission


Marking Guidelines

Food Product Development Assessment Task 3 2020

Question 1 Outcome assessed 1.3

Lists company name, describes company image and target market giving appropriate reasons for choices.

2 marks

Lists company name, image and target market 1 mark


Outlines two appropriate criteria needed to be addressed by the product and linked to the brief.

2 marks

Lists one criteria needed to be addressed by the product 1 mark


Generates and screens FIVE product ideas. Justifies screening decisions. 5 marks

Generates and screens FOUR product ideas. Justifies some screening decisions. 4 marks

Generates and screens TWO - THREE product ideas. 2-3 marks

Generates a product idea. 1 mark


Appropriate market research conducted and results analysed 6 marks

Market research conducted and analysis attempted. 4-5 marks

Market research conducted 2-3 marks

Some questions asked about possible products 1 mark

Question 5 Outcomes assessed 1.3

Describes four appropriate product specifications 3-4 marks

Lists or outlines product specifications 1-2 marks


Question 6 Outcomes assessed 1.3

Describes the production processes required 4 marks

Outlines some production processes required 2-3 marks

Lists some production processes 1 mark


Prototype developed with detailed sensory evaluation, consumer testing, packaging testing and storage trials comprehensively documented and analysed

26-30 marks

Prototype developed with thorough sensory evaluation, consumer testing, packaging testing and storage trials documented and analysis attempted

21-25 marks

Prototype developed with sensory evaluation, consumer testing, packaging testing and storage trials documented evidence of basic analysis

16-20 marks

Prototype developed with two or three of the following documented: sensory evaluation, consumer testing, packaging testing and storage trials

11-15 marks

Prototype developed with one or two of the following documented: sensory evaluation, consumer testing, packaging testing and storage trials

6-10marks

Prototype developed 1-5 marks


An appropriate marketing plan including the 4 P’s proposed 7-8 marks

Three of the 4 Ps described 5-6marks

One or two of the 4 P’s described 1-4 marks


Makes a judgement of the product in relation to established criteria. 3-4 marks

Makes a general judgement of product, not in relation to established criteria. 1-2 marks



Year 12 Mark Sheet – Task 3 Student Name: ______________________________

Total = /65

Percentage = %

Weighted Mark = /25


LEVEL OF ACHIEVEMENT OF OUTCOMES

Outcomes assessed: H1.3 & H 4.1

Outcome Highly

Developed

Competent Developing Elementary

H1.3 Justifies processes of food product development and manufacture in terms of market, technological and environmental considerations

H4.1 Develops, prepares and presents food using food product development processes

Teacher Comment:




Year 12 COURSE

TAS

COURSE NAME: FOOD TECHNOLOGY UNIT: Australian Food Industry / Food Manufacture / Food Product Development / Contemporary Nutrition Issues TIMING: As per examination timetable –Term 3 Weeks 5 & 6, 2020 Date: 17th – 28th August, 2020 TASK NUMBER: 4 TRIAL HSC EXAMINATION WEIGHTING: 30% OUTCOMES: A student: H1.1 explains manufacturing processes and technologies used in the production of food products. H1.2 H1.3

examines the nature and extent of the Australian food industry. justifies processes of food product development and manufacture in terms of market, technological and environmental considerations

H1.4 H2.1

evaluates the impact of the operation of an organisation within the Australian food industry on the individual, society and environment evaluates the relationship between food, its production, consumption, promotion and health

H3.1 H3.2 H4.2 H5.1

investigates operations of one organisation within the Australian food industry. develops, realises and evaluates solutions for a range of food situations. independently investigates contemporary nutrition issues

principles of food preservation to extend the life of food and maintain safety. develops, realises and evaluates solutions for a range of food situations.

ADDITIONAL NOTES: This is a formal assessment task in accordance with the NESA and TLSC-The Entrance Campus guidelines. Refer to your Assessment Schedule booklet for details of your responsibilities and procedures to follow in the case of illness or misadventure. • The Campus Assessment Policy and procedures MUST be followed • Examinations must be completed on the date set in the examination timetable • Examinations completed late may receive ZERO (0) marks and an N Warning letter issued • Students should refer to the Policy sections on submission of work, plagiarism, illness and/or • misadventure appeals, and the assessment task appeals process • Written and verbal feedback will be provided to students individually on their examination papers.

Total Mark: / 100



HSC Mark Sheet – Task 4 Student Name: ______________________________

Total = /100

Percentage = %

Weighted Mark = /30


Comments:


Outcomes assessed: H1.1, H1.2, H1.3, H1.4, H2.1, H3.1, H3.2, H4.2, H5.1

Outcome Highly

Developed

Competent Developing Elementary

A student: H1.1 explains manufacturing processes and technologies used in the production of food products

H1.2 examines the nature and extent of the Australian food industry

H1.3 justifies processes of food product development and manufacture in terms of market, technological and environmental considerations

H1.4 evaluates the impact of the operation of an organisation within the Australian Food Industry on the individual, society and environment

H3.1 investigates operations of one organisation within the Australian food industry

H3.2 independently investigates contemporary nutrition issues

H4.1 develops, prepares and presents food using product development processes

H4.2 applies principles of food preservation to extend the life of food and maintain safety

H5.1 develops, realises and evaluates solutions to a range of food situations

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The Australian Food Industry

The Australian food industry has developed in response to changes in our physical, social, technological, economic and political environment. This is evident in the structure, operations and products of the Australian food industry. The industry contributes significantly to the gross domestic product and is a major employer.

Outcomes A student: H1.2 examines the nature and extent of the Australian food industry

H1.4 evaluates the impact of the operation of an organisation within the Australian food industry on the individual, society and environment

H3.1 investigates operations of one organisation within the Australian food industry.


Students learn about: Students learn to:

Sectors of the Australian food industry • sectors of the agri-food chain in the Australian food

industry, including agriculture and fisheries, food processing/manufacturing, food service and catering, food retail

• identify sectors within the Australian food industry • plan and prepare foods/meals that reflect sectors of

the Australian food industry

• emerging technologies in food production, manufacturing and packaging including biotechnology in genetically modified foods, ecologically sustainable production methods, such as organic farming

• investigate an emerging technology in ONE sector of the Australian food industry

• discuss the potential risks and benefits of using emerging technologies in food production and manufacture

Aspects of the Australian food industry • operation of organisations within the Australian food

industry with particular attention to: − levels of operation and mechanisation, including

household, small business, large companies, multinationals

− research and development − quality assurance − consumer influences such as value added foods − impact on the − environment including waste management,

packaging practices, production techniques, and transportation

− economy, eg generation of profit and changes in employment

− society including lifestyle changes, − career opportunities and working conditions

• describe the activities carried out in ONE organisation within the food industry

• evaluate the impact of the operation of an organisation on individuals, society and the environment

Policy and legislation • advisory groups that have a role in formulating and

implementing policy and legislation • government policies and legislation (local, state,

federal) that impact on the Australian food industry including legislative requirements for labelling

• explain career opportunities and working conditions, including gender issues within the Australian food industry

• identify significant government policies and legislation and explain their impact upon the Australian food industry


Food Manufacture Developments in food manufacture have an impact on society and the environment. A knowledge and understanding of food manufacturing processes informs choices and encourages responsible patterns of consumption.

Outcomes A student:

H1.1 explains manufacturing processes and technologies used in the production of food products

H4.2 applies principles of food preservation to extend the life of food and maintain safety.



Production and processing of food • quality and quantity control in the selection of raw

materials for food processing • role of food additives in the manufacturing process • characteristics of equipment used in different types

of production and the factors influencing their selection

• production systems used in the manufacture of food, eg small scale, large scale, manual, automated, computerised

• describe processes that transform raw materials into manufactured food products

• describe the processing techniques, equipment, storage and distribution systems used in industry and compare with those used domestically

• quality management considerations in industrial practices to achieve safe foods for public consumption, eg hazard analysis and critical control point (HACCP); work health and safety and hygiene

• identify critical control points and describe quality control procedures in food production systems

• identify food safety hazards and risks

Preservation • reasons for preserving foods, eg safety, acceptability,

nutritive value, availability and economic viability • causes of food deterioration and spoilage:

− environmental factors (infestation, oxygen, light and water)

− enzymatic activity − microbial contamination (mould, yeast

and bacteria) • principles behind food preservation techniques,

including temperature control and restriction of moisture, exclusion of air and pH

• preservation processes, including canning, drying, pasteurising, freezing and fermenting

• prepare food using the principles of food preservation to ensure a safe product

Packaging, storage and distribution • functions of packaging and types of materials

available • current developments in packaging, including active

packaging; modified atmosphere packaging; sous vide

• storage conditions and distribution systems at various stages of food manufacture

• investigate, through experimentation, the suitability of packaging materials for different food products


Food Product Development Food product development is an integrated system involving expertise in the fields of marketing and manufacture. The food product development process applies knowledge and skills developed through study of a range of areas, including nutrition, food properties and food manufacture.

Outcomes A student:

H1.3 justifies processes of food product development and manufacture in terms of market, technological and environmental considerations

H4.1 develops, prepares and presents food using product development processes.



Factors which impact on food product development • external factors (macro-environment) that impact on food

product development, including the: − economic environment − political environment − ecological environment − technological environment

• internal factors (micro-environment) that impact on food product development, including: − personnel expertise − production facilities − financial position − company image

• analyse commercial practices in terms of a food company’s response to the macro and micro environments

• conduct a SWOT analysis to identify strengths, weaknesses, opportunities and threats

Reasons for and types of food product development • drivers of the development of food products:

− market concerns such as health, dietary considerations and the environment

− consumer demands such as convenience foods and cost − societal changes including increasing ageing

population, single person households and longer working hours

− technological developments such as processing equipment and packaging materials

− company profitability such as increasing market share • types of food product development:

− line extensions − me toos − new to world

Steps in food product development • design brief based on project aims and development

criteria: − idea generation and screening − market research − product specifications − feasibility study − production process development − development of a prototype − testing product prototype, eg sensory evaluation,

consumer testing, packaging tests, storage trials

• describe different types of food products on the market

• develop a food product that meets a consumer need

Marketing plans • product planning • price structure • place and distribution system • promotional program

• plan suitable strategies for the marketing of a specific food product


Contemporary Nutrition Issues The decisions people make have social, economic, health and environmental consequences. Raising, investigating and debating contemporary nutrition issues enable individuals to make informed decisions and respond appropriately.

Outcomes A student:

H2.1 evaluates the relationship between food, its production, consumption, promotion and health

H3.2 independently investigates contemporary nutrition issues

H5.1 develops, realises and evaluates solutions for a range of food situations.



Diet and health in Australia • physical effects and economic costs of malnutrition

(under and over nutrition) and diet related disorders

• nutritional considerations for specific groups

• the role of the individual, community groups, the food industry, government organisations and private agencies in promoting health

• the production/manufacture of nutritionally modified foods to meet consumer demand including a range of functional foods such as fortified foods

• the role of ‘active non-nutrients’ in the diet, eg phytochemicals, probiotics and fibre

• the role of supplements in the diet

• explain the consequences of malnutrition

• independently investigate and report on the health of a group in Australia and develop a strategy to promote optimum health through good nutrition for this group

• plan diets and prepare foods/meals to address dietary requirements of specific groups

• discuss the relationship between nutritionally modified foods and health

• discuss the role of ‘active non-nutrients’ in the diet

• debate the role of dietary supplements in a balanced diet

Influences on nutritional status • health and the role of diet in the development of

conditions, including obesity, diabetes, cardiovascular disease, food sensitivity/intolerance/allergies

• lifestyle and the effect of cultural and social practices on nutritional status

• media and ethical issues related to advertising practices on food consumption such as the promotion of ‘health’ foods and ‘fast’ foods

• describe the relationship between nutrient intake and dietary disorders

• discuss ethical issues related to the responsible advertising of food products


Glossary of Key Words

Account Account for: state reasons for, report on. Give an account of: narrate a series of events or transactions

Analyse Identify components and the relationship between them; draw out and relate implications

Apply Use, utilise, employ in a particular situation

Appreciate Make a judgement about the value of

Assess Make a judgement of value, quality, outcomes, results or size

Calculate Ascertain/ determine from given facts, figures or information

Clarify Make clear or plain

Classify Arrange or include in classes/ categories

Compare Show how things are similar or different

Construct Make; build; put together item or arguments

Contrast Show how things are different or opposite

Critically (analysis/ evaluation)

Add a degree or level of accuracy depth, knowledge and understanding, logic, questioning, reflection and quality to (analysis/evaluation)

Deduce Draw conclusions

Define State meaning and identify essential qualities

Demonstrate Show by example

Describe Provide characteristics and features

Discuss Identify issues and provide points for and/ or against

Distinguish Recognise or note/ indicate as being distinct or different from; to note differences between

Evaluate Make a judgement based on criteria; determine the value of

Examine Inquire into

Explain Relate cause and effect; make the relationships between things evident; provide why and/or how

Extract choose relevant and/ or appropriate details

Extrapolate Infer from what is known

Identify Recognise and name


Interpret Draw meaning from

Investigate Plan, inquire into and draw conclusions about

Justify Support an argument or conclusion

Outline Sketch in general terms; indicate the main features of

Predict Suggest what may happen based on available information

Propose Put forward (for example a point of view, idea, argument, suggestion) for consideration or action

Recall Present remembered ideas, facts or experiences

Recommend Provide reasons in favour

Recount Retell a series of events

Summarise Express, concisely, the relevant details

Synthesise Putting together various elements to make a whole

Design Do or plan (something) with a specific purpose or intention in mind

How In what way or manner; by what means

Give an example Do exactly that and no more, but make sure it is specific to the rest of the question

To what extent How much, to what degree or how many


Standards Packages

The Board of Studies reports student achievement in the Higher School Certificate in relation to standards. Students receive marks that relate to performance bands, where each band is described in a statement summarising the knowledge, skills and understanding typically demonstrated by students who have achieved that standard.

Standards packages have been produced by the Board of Studies to illustrate the standards established in Higher School Certificate courses. They include descriptions of the performance bands and how they are set, certain key statistical reports, and samples of responses typically produced by students whose achievements place them on the borderline between two bands.

http://arc.boardofstudies.nsw.edu.au/go/hsc/std-packs/

http://arc.boardofstudies.nsw.edu.au/go/hsc/std-packs/


Band 5/6 Band 4/5


Band 3/4 Band 2/3


Band 1/2


Documents

YEAR 12 FOOD TECHNOLOGY STUDENT HANDBOOK 2020 Namethentrance-h.schools.nsw.gov.au/content/dam/doe/sws/schools/t/... · Intro to Year 12 Course Overview Key terms . CONTEMPORARY NUTRITION