Presentation on theme: "Approaching Food & Nutrition Coursework =f&n Dept= O Level "— Presentation transcript:
1 Approaching Food & Nutrition Coursework =f&n Dept= O Level  N Level 
2 Programme Outline Introduction Workshop [45mins] Examination Format What is Coursework?Mode of AssessmentCoursework Steps & expectationsImportant NoteSharing 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 IntroductionFood & Nutrition DepartmentLevelTeacher(s)HOD F&NMrs Maria Tan3 Normal AcademicMrs Alice HoMrs Joanna Goh3 ExpressMrs Ping FreemanMdm Dewi4 Normal Academic4 Express5 Normal Academic
4 GCE Normal (Academic) Level Examination FormatGCE Normal (Academic) LevelPaperAssessmentMarksDurationPaper 1Written PaperSection A – Short Answer Qns [20m]Section B – Data Response Qns [28m]Section C – Open-ended/ Essay Qns [32m]80 marks[40%]1h 30minsPaper 2Coursework [30pg Full Report Writing]Task Analysis mResearch (gather & process information) 8mDecision Making mPlanning mExecution – Practical Exam mEvaluation m60 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 PaperSection A – Short Answer Qns [20m]Section B – Data Response Qns [35m]Section C – Open-ended/ Essay Qns [45m]100 marks[40%]2 hoursPaper 2Investigative Coursework[50pg Full Report Writing]Task Analysis mResearch & Development mInformation Gathering - 12mInvestigation mInformation Synthesis - 12mDecision Making mPlanning mExecution – Practical Exam mEvaluation 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 gradeRequires 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 depthFactual information gathering and summarizing factsDevelop a plan, record and interpret experimental resultsDecision making skills based on a methodical approach in relevance to the results from experiment/ investigation, production & presentation of the final productsEvaluation – to draw conclusions by interpreting findings and evaluating outcomes of whole processTimeline is from early January to end July
7 Mode of Assessment GCE N Level GCE O Level Criteria Marks Task Analysis6Research (Information)8Decision MakingPlanningExecution24EvaluationTotal60[60%]CriteriaMarksTask Analysis10Research & DevelopmentInformation GatheringInvestigation (Experiment)Information Synthesis3412Decision MakingPlanningExecution24EvaluationTotal100 [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 factorsElaborate on related factors and provide some examplesState 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 AnalysisBackground information on various experimental ideas and concepts on Food Science (base on the given task) which helps to forward the taskAcknowledge the sources of information; e.g. internet websites, reference books, newspaper articles, etc
10 Research – Investigation [INV]* [O Level only]Plan experimentAim must be clear and logicalProcedure must be detailed & reproducibleExecute experimentCarry out experimentWork in a systematic mannerShows ability to handle equipment safely
11 Research – Investigation [INV]* [O Level only]PROCEDURES: Use RED strategyReproducibleExplicitDetailedClear, detailed and explicit method e.g. how to take measurement of the ingredients, etcSpecific timing, quantity of ingredients, variation, equipment usedAIM: 1 statement(use Triple 1 and Double 3 strategy)1 food product1 control1 variable3 variations3 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, etcInterpret 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 requirementsChoices are well-supported with reasons that are based on the researchOne 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 planShows proper order of work that is systematic & shows organisation [*dovetailing – multi-tasking]Equipment ListCompiled list of equipmentRecipes & Food Order ListOf 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 WashingsTime Sequence (Dovetailing)Methods of Cooking details (e.g. shelf position, temp & duration)Garnishing / Serving Details
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 NoteCoursework may be typed written [Microsoft Word] or hand-writtenIf 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 sequenceCoursework folio/ report:O level – 50 pages,N level – 30 pagesInclude 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 NoteBefore the commencement of coursework, students will receive the following:Instructions & Guidelines from SEABTimelineUpon 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 LimJean Kimberly GanCharlene Ser
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