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Approaching Food & Nutrition Coursework =f&n Dept= O Level [6087]

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Presentation on theme: "Approaching Food & Nutrition Coursework =f&n Dept= O Level [6087]"— Presentation transcript:

1 Approaching Food & Nutrition Coursework =f&n Dept= O Level [6087]
N Level [6072]

2 Programme Outline Introduction Workshop [45mins] Examination Format
What is Coursework? Mode of Assessment Coursework Steps & expectations Important Note Sharing Session by graduated F&N students [10mins] Q & A Session [15mins] Viewing of past year coursework samples [20mins] End of Workshop

3 Food & Nutrition Department
Introduction Food & Nutrition Department Level Teacher(s) HOD F&N Mrs Maria Tan 3 Normal Academic Mrs Alice Ho Mrs Joanna Goh 3 Express Mrs Ping Freeman Mdm Dewi 4 Normal Academic 4 Express 5 Normal Academic

4 GCE Normal (Academic) Level
Examination Format GCE Normal (Academic) Level Paper Assessment Marks Duration Paper 1 Written Paper Section A – Short Answer Qns [20m] Section B – Data Response Qns [28m] Section C – Open-ended/ Essay Qns [32m] 80 marks [40%] 1h 30mins Paper 2 Coursework [30pg Full Report Writing] Task Analysis m Research (gather & process information) 8m Decision Making m Planning m Execution – Practical Exam m Evaluation m 60 marks [60%] January ~ July *Max 10 – 12 hrs during curriculum with teacher’s facilitation only!

5 Examination Format GCE Ordinary Level Paper Assessment Marks Duration
Written Paper Section A – Short Answer Qns [20m] Section B – Data Response Qns [35m] Section C – Open-ended/ Essay Qns [45m] 100 marks [40%] 2 hours Paper 2 Investigative Coursework [50pg Full Report Writing] Task Analysis m Research & Development m Information Gathering - 12m Investigation m Information Synthesis - 12m Decision Making m Planning m Execution – Practical Exam m Evaluation m [60%] January ~ August *Max hrs during curriculum with teacher’s facilitation only!

6 What is Coursework? Written or practical work done by a student during a course of study, usually assessed in order to count towards a final mark or grade Requires a problem-solving and investigative approach with an emphasis on experimental work – food investigative experiment - O Level. Candidates are to craft/ design food-based experiments/ investigation (with purpose/ aim and findings) – O Level. Assessment of coursework will focus on the candidates’ ability to: Analyze task question in depth Factual information gathering and summarizing facts Develop a plan, record and interpret experimental results Decision making skills based on a methodical approach in relevance to the results from experiment/ investigation, production & presentation of the final products Evaluation – to draw conclusions by interpreting findings and evaluating outcomes of whole process Timeline is from early January to end July

7 Mode of Assessment GCE N Level GCE O Level Criteria Marks
Task Analysis 6 Research (Information) 8 Decision Making Planning Execution 24 Evaluation Total 60 [60%] Criteria Marks Task Analysis 10 Research & Development Information Gathering Investigation (Experiment) Information Synthesis 34 12 Decision Making Planning Execution 24 Evaluation Total 100 [60%]

8 Task Analysis [TA] Clear TA- set the direction of the task
Identify key and related factors including 3 possible experimental investigations as one of the factors Elaborate on related factors and provide some examples State the priorities to show understanding of task (to include possible Inv & IS info)

9 Research – Information Gathering
Research on the key and related factors identified in Task Analysis Background information on various experimental ideas and concepts on Food Science (base on the given task) which helps to forward the task Acknowledge the sources of information; e.g. internet websites, reference books, newspaper articles, etc

10 Research – Investigation [INV]*
[O Level only] Plan experiment Aim must be clear and logical Procedure must be detailed & reproducible Execute experiment Carry out experiment Work in a systematic manner Shows ability to handle equipment safely

11 Research – Investigation [INV]*
[O Level only] PROCEDURES: Use RED strategy Reproducible Explicit Detailed Clear, detailed and explicit method e.g. how to take measurement of the ingredients, etc Specific timing, quantity of ingredients, variation, equipment used AIM: 1 statement (use Triple 1 and Double 3 strategy) 1 food product 1 control 1 variable 3 variations 3 attributes [taste/ appearance/ texture/ aroma] DATA COLLECTION: focus on 2 Qs (Qualitative & Quantitative) Qualitative (Flavour/ Appearance/ Mouthfeel) Quantitative (Height/ Weight/ Viscosity)

12 Research – Information Synthesis [IS]
[O Level only] Results should be presented in at least 3 different forms using appropriate mode – photos, radar chart, bar chart, etc Interpret results through good application of relevant content and knowledge from R&D (Info Gathering) & show forwarding of task – linking experimental results to Decision Making

13 Decision Making [DM] Dishes selected are based on a wide range of related factors & meeting task requirements Choices are well-supported with reasons that are based on the research One of the dishes should be based on the learning obtained from the experimental investigation *Please note culinary skills & Methods of Cooking when selecting suitable dishes

14 Planning [PL] Execution Time Plan Max 2.5 hours depending on dishes
Should be focused and on task; not a generic plan Shows proper order of work that is systematic & shows organisation [*dovetailing – multi-tasking] Equipment List Compiled list of equipment Recipes & Food Order List Of appropriate quantity (quantity suitable for 2 pax) Recipes must be clear

15 Planning [PL] Time Plan – 6 pointers Duration: 2.5 hrs In & Out
3 Progressive Washings Time Sequence (Dovetailing) Methods of Cooking details (e.g. shelf position, temp & duration) Garnishing / Serving Details

16 Execution [EXE] Execution Organisation & Management 8 Manipulation
Product & Presentation Total 24 Low Medium High Skills 2 3 4 Methods of Cooking 1 Mark Range 3-6 9-15 18-24

17 Evaluation [EVAL] Sensory Evaluation Overall Evaluation
Detailed reflection and review on every CW process (includes Inv & IS) Identify strengths and weaknesses of Execution processes and products (links to the task requirements) Justify how task requirements are met* *Evaluate Report rather than Status Report [description of what was done; effectiveness]

18 Important Note Coursework may be typed written [Microsoft Word] or hand-written If using computer, use Arial (Size 11) or Times New Roman (Size 12) Work should be in 2-dimensional format on A4 paper. Use only 1 side of the paper. Page numbers indicated must be in sequence Coursework folio/ report: O level – 50 pages, N level – 30 pages Include Bibliography; Appendix of sources [at least 3 different sources – reference book/ recipe books/ textbook/ websites/ etc] **Research cannot be “cut & paste” – Plagiarism [Irregularity Report]

19 Important Note Before the commencement of coursework, students will receive the following: Instructions & Guidelines from SEAB Timeline Upon completion of coursework, students will sign Declaration form to make sure that their work is original & not plagiarised

20 Sharing session by graduated F&N students
Petrina Lim Jean Kimberly Gan Charlene Ser

21 Q & A Session

22 Viewing of past years’ Coursework samples

23 Thank You for taking time off to attend this workshop.
Have a good evening & God bless!


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