TASK SECTION                                                           

 

Year 9 Food Technology

 

Food in Australia

 

Multicultural Assignment

 

 

 

Length: Title page + Report (2 pages) + Recipe + Bibliography                                        

 

Marks / value:  20% of semester mark.             

 

Date due:

Recipe

9FTY3 - 20 March Week 8

9FTY1- 11 March Week 7

Report

9FTY3 - 03 April Week 10

9FTY1- 26 March Week 9

Practical

9FTY3 - 03 April Week 10

9FTY1- 26 March Week 9

Oral

9FTY3 - Week 11

9FTY1- Week 11

 

Special instructions:

This assignment is to be completed in pairs. Students in each pair may not receive the same mark if the report work was not completed equally or does not contribute evenly to the practical section.

 

Recipe needs to be submitted 2 weeks before the practical lesson.

 

Purpose of this assignment

This assignment forms part of students’ study into the effect migration has had on Australian eating habits. It will give students the opportunity to plan, produce and present a meal of their choice.

 

Outcomes being assessed

-Collects, evaluates and applies information from a variety of sources.

-Plans, prepares and presents and evaluates food solutions for specific purposes.

-Demonstrates hygienic handling of food to ensure a safe and appealing product.

-Communicates ideas and information using a range of media and appropriate terminology.

-Examines the relationship between food, technology and society.

 

Task:

Students will research the food traditions of one culture and study the effect they have had on Australian eating habits. They will plan, produce and present a meal from their chosen culture.

 

 

PLANNING SECTION

 

Define the Task

In pairs, select a country or culture of interest. Produce a report on this culture by following the guidelines given. In your practical lesson prepare and present a dish from the chosen culture.

 

Guidelines:

Part A Report (55 marks)

Choose a country or culture (in pairs).

Set your reportout using the following headings. You will divide responsibility for sections of the report between the pair. Each person will label their section with their name.

·                 Country/culture name.                                                                                                                /  2

·                 Map, climate, population, flag.                                                                                                     /  8

·                 Customs and traditions, especially those that involve food.                                                            /  8

·                 Traditional foods (typical ingredients, dishes and how they are prepared).                                        /  8

·                 Foods that are produced/grown in the country.                                                                              /  8

·                 Presence of this culture in Australia (eg population, food stuffs available in the supermarket).           /  8

·                 Recipe (See guidelines for Practical)                                                                                           

·                 Bibliography - use the Library web page to set this out correctly.                                                    /  5

·                 Presentation of report.                                                                                                                /  5

 

Part B Practical and Oral (45 marks)

·                 Select one dish from your research. It may be an entrée, main or dessert.

·                 You will work in pairs and make enough (yield) for four people only.

·                 You must have your dish made and presented 30 minutes before the end of the practical lesson.

·                 Your dish will be tasted and assessed by the teacher and other class members (peers).

·                 Present the dish as traditionally as possible. Bring in cutlery, crockery, table linen and table decoration

·                 You will be marked on method, time management, organization and cleanliness, presentation and plating, clean up. /30

·                 Submit the recipe 2 weeks (9FTY1 Week 7 or 9FTY3 Week 8) before the practical lesson. /5

·                 Recipe should be set out using the headings: Name of country, recipe name, yield, time needed, ingredients and method. Include a copy in your report as well. /5

·                 In pairs give a one-minute talk (Week 11) that summarises the information you researched, explains what the dish is, when/ how it would be eaten and the name of the country. /5

 

Locate Information

Students must use a variety of library resources to complete this task including, Internet, encyclopedias, magazines, reference books and recipe books from the 641 shelves. Use the library catalogue to find books on individual countries.

 

Create and Present

The report may be hand written or word-processed. Include relevant pictures. Present in an A4 plastic slip.

The dish should be presented traditionally. You will be required to bring in cutlery, crockery, table linen and table decoration to add to your theme.

 

Evaluate and Reflect

Use the guidelines below to help you achieve a result in the higher performance bands.

 

Marking guidelines

 

Advanced

 

·         The report will be 2 pages long (more if hand written), not including pictures.

·         It will give a clear, detailed overview of the culture.

·         It will follow the guidelines provided and include all required information.

·         The bibliography will include a wide variety of resources and will be set out following the library website guidelines.

·         The report will be divided up and labeled by the author.

·         The dish produced will be a typical example of food from the chosen culture.

·         The recipe will be handed in on time and will be in the correct format.

·         Students will be thoroughly prepared for the practical lesson and will work in an organized, independent, hygienic and efficient manner.

·         The dish will be plated correctly and presented in the style of the culture using appropriate props (cutlery/crockery/table linen/decoration).

·         Both students will present the talk equally. It will be audible, informative and provide a clear and concise summary of the researched information.

Highly Competent

·         The report will be 2 pages long (more if hand written), not including pictures.

·         It will give a clear overview of the culture.

·         It will follow the guidelines provided and include the required information.

·         The bibliography will include a variety of resources and will be set out following the library website guidelines.

·         The report will be divided up and labeled by the author.

·         The dish produced will be an example of food from the chosen culture.

·         The recipe will be handed in on time and will be in the correct format.

·         Students will be well prepared for the practical lesson and will work in an organized and hygienic manner. They may need minor teacher assistance.

·         The dish will be plated correctly and presented in the style of the culture using appropriate props (cutlery/crockery/table linen/decoration).

·         Both students will present the talk equally. It will be audible and provide a summary of the researched information.

 

Competent

·         The report will be approximately 2 pages long not including pictures

·         It will give an overview of the culture.

·         It will follow the guidelines provided and include most of the required information in reasonable depth.

·         Students will provide a bibliography that is mostly set out correctly.

·         One student may not have contributed fairly to the writing of the report.

·         The dish produced will be an example of food from the chosen culture.

·         The recipe will be handed in on time and will mostly be in the correct format.

·         Students will be reasonably well prepared for the practical lesson. They may need some teacher assistance to complete the practical.

·         The dish will be plated correctly and mostly presented in the style of the culture using some props (cutlery/crockery/table linen/decoration).

·         Both students will have roles in the presentation of the talk. It will mostly be audible and will provide a brief summary of the researched information.

Developing

·         The report may be only partially completed, not set out following the guidelines and provide limited depth of information.

·         Either no bibliography or a very limited one will be included.

·         One student may not have contributed fairly to the writing of the report.

·         The dish produced will be an example of food from the chosen culture.

·         The recipe will be handed in on time but may not be in the correct format.

·         Students may not be fully prepared for the practical lesson and will need teacher assistance to complete the task.

·         Presentation will be messy with little effort to pursue the theme.

·         Both students might not participate in the talk. It may not be audible or may contain limited information.

Experiencing difficulty

·         The report may not be complete and may not contain a bibliography.

·         The recipe may not be in handed in on time preventing the practical section from being completed.

·         Students are unable to complete the practical task.