Annette Lamb 2013

FAHE11001 Managing e-Learning

Task 1

School of Scrumptiousness
TECHNOLOGY EDUCATION
STUDENT:_______________________________________ TEACHER: MRS LAMB HOMEROOM:_______________ School of Scrumptiousness
In Taste We Trust

DIRECTIONS: Practical and Written in-class time/own time. See task sheet for further details. TASK: TASK 1 - Design Challenge: Food Production Website, Practical and Blog MARKING: Refer to criteria for making sheet
Dimensions of Learning: (DOL) DOL 1 Positive Attitudes and Perceptions about Classroom Climate Structured opportunities for students to work with peers including class discussions, group/class team work and peer tutoring. DOL 2 Acquire and Integrate Knowledge Declarative Cooking methods/convenience foods: fast-food /food labeling and nutritional information Procedural Plan, prepare and present food products DOL 3 Extend and Refine Knowledge Comparing food products, classifying ingredients and analyzing errors and perspectives in their food production and constructing support for assertions. DOL 4 Use Knowledge Meaningfully decision making, problem solving, invention, investigation. Deciding on appropriate food products DOL 5 Habits of Mind creative thinking, critical thinking, selfregulated thinking. Classroom discussions. Common Curriculum Elements: (CCE) Recalling/remembering; using correct spelling, punctuation, grammar; problem solving, comparing, justifying, calculate, analyzing, evaluating; manipulating/operating/using equipment; using vocabulary appropriate to context ICT Cross-curriculum priority by the end of year 9 Inquiring with ICT; Creating with ICT; Communicating with ICT; Ethics, Issues and ICT; Operating ICT.

Year 9 Home Economics TASK 1 Design Challenge: Food Production - Website - Practical - Blog SEMESTER 1: Term 1 YEAR: 2013 CRITERIA: Knowledge and Understanding Investigating and Designing Evaluating Reflecting Producing Due Date: 4pm Monday of Week 8

Overall result: _______ Teacher Signature: ___________

Annette Lamb 2013

Assessable Elements Descriptors A Knowledge and understanding

FAHE11001 Managing e-Learning

Task 1

D Variable knowledge and understanding of concepts, facts and procedures in relation to food technology
-Nutritional information panel -factors that influence diet -Health implications -Food labelling

E Rudimentary knowledge and understanding of concepts, facts and procedures in relation to food technology
-Nutritional information panel -factors that influence diet -Health implications -Food labelling

The student work demonstrates evidence of: Comprehensive Thorough Satisfactory knowledge and knowledge and knowledge and understanding of understanding of understanding concepts, facts concepts, facts of concepts, and procedures in and procedures in facts and relation to food relation to food procedures in technology technology relation to food -Nutritional information -Nutritional information technology
panel -factors that influence diet -Health implications -Food labelling panel -factors that influence diet -Health implications -Food labelling -Nutritional information panel -factors that influence diet -Health implications -Food labelling

Investigating and Designing

Discerning interpretation and analysis of information and evidence to generate wellreasoned design ideas
-written work plan -comparisons -FoodChoices Software

Logical interpretation and analysis of information and evidence to generate convincing design ideas
-written work plan -comparisons -FoodChoices Software

Relevant interpretation and analysis of information and evidence to generate convincing design ideas
-written work plan -comparisons --FoodChoices Software

Variable interpretation and analysis of information and evidence to generate convincing design ideas
-written work plan -comparisons --FoodChoices Software

Rudimentary interpretation and analysis of information and evidence to generate convincing design ideas
-written work plan -comparisons --FoodChoices Software

Evaluating

Reflecting

Perceptive evaluation of products and processes. Perceptive reflection on the impact of food technology and on their learning Controlled and skilful implementation of production processes to make products
-texture, colour, flavour, aroma -presentation - team work - time management -hygiene and safety

Informed evaluation of products and processes. Informed reflection on the impact of food technology and on their learning Purposeful and effective implementation of production processes to make products
-texture, colour, flavour, aroma -presentation - team work - time management -hygiene and safety

Relevant evaluation of products and processes. Relevant reflection on the impact of food technology and on their learning Appropriate and credible implementation of production processes to make products
-texture, colour, flavour, aroma -presentation - team work - time management -hygiene and safety

Narrow evaluation of products and processes. Superficial reflection on the impact of food technology and on their learning Variable implementation of production processes to make products
-texture, colour, flavour, aroma -presentation - team work - time management -hygiene and safety

Cursory evaluation of products and processes. Cursory reflection on the impact of food technology and on their learning Minimal implementation of production processes to make products
-texture, colour, flavour, aroma -presentation - team work - time management -hygiene and safety

Producing

Comments: __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ Teachers Signature: ___________________ Overall Grade: _________________