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

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Presentation on theme: "Approaching Food & Nutrition Coursework =f&n Dept= O Level [6087]O Level [6087] N Level [6072]N Level [6072]"— Presentation transcript:

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

2 Programme Outline 1.Introduction 2.Workshop [45mins] Examination Format Examination Format What is Coursework? What is Coursework? Mode of Assessment Mode of Assessment Coursework Steps & expectations Coursework Steps & expectations Important Note Important Note 3.Sharing Session by graduated F&N students [10mins] 4.Q & A Session [15mins] 5.Viewing of past year coursework samples [20mins] 6.End of Workshop

3 IntroductionIntroductionLevelTeacher(s) HOD F&N Mrs Maria Tan 3 Normal Academic 1.Mrs Alice Ho 2.Mrs Joanna Goh 3 Express 1.Mrs Ping Freeman 2.Mdm Dewi 4 Normal Academic 1.Mdm Dewi 4 Express 1.Mrs Ping Freeman 2.Mrs Joanna Goh 5 Normal Academic 1.Mdm Dewi 2.Mrs Joanna Goh Food & Nutrition Department

4 Examination Format GCE Normal (Academic) Level PaperAssessmentMarksDuration Paper 1 Written Paper Section A – Short Answer Qns [20m] Section A – Short Answer Qns [20m] Section B – Data Response Qns [28m] Section B – Data Response Qns [28m] Section C – Open-ended/ Essay Qns [32m] Section C – Open-ended/ Essay Qns [32m] 80 marks [40%] 1h 30mins Paper 2 Coursework [30pg Full Report Writing] Task Analysis 6m Task Analysis 6m Research (gather & process information) 8m Research (gather & process information) 8m Decision Making 8m Decision Making 8m Planning 8m Planning 8m Execution – Practical Exam 24m Execution – Practical Exam 24m Evaluation 6m Evaluation 6m 60 marks [60%] January ~ July *Max 10 – 12 hrs during curriculum with teacher’s facilitation only!

5 GCE Ordinary Level PaperAssessmentMarksDuration Paper 1 Written Paper Section A – Short Answer Qns [20m] Section A – Short Answer Qns [20m] Section B – Data Response Qns [35m] Section B – Data Response Qns [35m] Section C – Open-ended/ Essay Qns [45m] Section C – Open-ended/ Essay Qns [45m] 100 marks [40%] 2 hours Paper 2 Investigative Coursework [50pg Full Report Writing] Task Analysis 10m Task Analysis 10m Research & Development 34m Research & Development 34m Information Gathering - 12m Information Gathering - 12m Investigation - 10m Investigation - 10m Information Synthesis - 12m Information Synthesis - 12m Decision Making 10m Decision Making 10m Planning 10m Planning 10m Execution – Practical Exam 24m Execution – Practical Exam 24m Evaluation 12m Evaluation 12m 100 marks [60%] January ~ August *Max hrs during curriculum with teacher’s facilitation only! Examination Format

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 gradeWritten 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.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.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: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 Timeline is from early January to end July

7 Mode of Assessment CriteriaMarks Task Analysis6 Research (Information)8 Decision Making8 Planning8 Execution24 Evaluation6 Total60 [60%] GCE N Level CriteriaMarks Task Analysis10 Research & Development Information Gathering Investigation (Experiment) Information Synthesis Decision Making10 Planning10 Execution24 Evaluation12 Total100 [60%] GCE O Level

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

9 Research – Information Gathering Research on the key and related factors identified in Task AnalysisResearch 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 taskBackground 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, etcAcknowledge the sources of information; e.g. internet websites, reference books, newspaper articles, etc

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

11 Research – Investigation [INV]* [O Level only] Research – Investigation [INV]* [O Level only] DATA COLLECTION: focus on 2 Qs (Qualitative & Quantitative) Qualitative (Flavour/ Appearance/ Mouthfeel) Qualitative (Flavour/ Appearance/ Mouthfeel) Quantitative (Height/ Weight/ Viscosity) Quantitative (Height/ Weight/ Viscosity) 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 product1 food product 1 control1 control 1 variable1 variable 3 variations3 variations 3 attributes [taste/ appearance/ texture/ aroma]3 attributes [taste/ appearance/ texture/ aroma]

12 Research – Information Synthesis [IS] [O Level only] 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, etcResults 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 MakingInterpret 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 Dishes selected are based on a wide range of related factors & meeting task requirementsDishes selected are based on a wide range of related factors & meeting task requirements Choices are well-supported with reasons that are based on the researchChoices 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 investigationOne 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 Decision Making [DM]

14 1.Execution Time Plan Max 2.5 hours depending on dishes Max 2.5 hours depending on dishes Should be focused and on task; not a generic plan Should be focused and on task; not a generic plan Shows proper order of work that is systematic & shows organisation [*dovetailing – multi-tasking] Shows proper order of work that is systematic & shows organisation [*dovetailing – multi-tasking] 2.Equipment List Compiled list of equipment Compiled list of equipment 3.Recipes & Food Order List Of appropriate quantity (quantity suitable for 2 pax) Of appropriate quantity (quantity suitable for 2 pax) Recipes must be clear Recipes must be clear Planning [PL]

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

16 Execution Organisation & Management 8 Manipulation8 Product & Presentation 8 Total24 Execution [EXE] LowMediumHigh Skills234 Methods of Cooking123 Mark Range

17 1.Sensory Evaluation 2.Overall Evaluation Detailed reflection and review on every CW process (includes Inv & IS) 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) Identify strengths and weaknesses of Execution processes and products (links to the task requirements) Justify how task requirements are met* Justify how task requirements are met* *Evaluate Report rather than Status Report [description of what was done; effectiveness] [description of what was done; effectiveness] Evaluation [EVAL]

18 Coursework may be typed written [Microsoft Word] or hand-writtenCoursework may be typed written [Microsoft Word] or hand-written If using computer, use Arial (Size 11) or Times New Roman (Size 12)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 sequenceWork 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:Coursework folio/ report: O level – 50 pages, O level – 50 pages, N level – 30 pages N level – 30 pages Include Bibliography; Appendix of sources [at least 3 different sources – reference book/ recipe books/ textbook/ websites/ etc]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]**Research cannot be “cut & paste” – Plagiarism [Irregularity Report] Important Note

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

20 Sharing session by graduated F&N students Petrina LimPetrina Lim Jean Kimberly GanJean Kimberly Gan Charlene SerCharlene 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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