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AQA AS COURSEWORK GRADE BOUNDARIES A = 66 B = 58 C = 50 D = 42 E = 35.

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Presentation on theme: "AQA AS COURSEWORK GRADE BOUNDARIES A = 66 B = 58 C = 50 D = 42 E = 35."— Presentation transcript:

1 AQA AS COURSEWORK GRADE BOUNDARIES A = 66 B = 58 C = 50 D = 42 E = 35

2 AQA AS COURSEWORK CHECK LIST Look at the assessment criteria and the Candidate Record Form Decide whether to approach the work with ONE design activity or a portfolio Make sure your starting point is based on a consumer and apply the appropriate nutrition to their needs, also include a trend to show the need for a product. Use a range of techniques to gather information, analyse the findings and then write a fully explained design specification with measurable criteria.

3 CRITERION ONE POINTS TO CONSIDER WHEN WRITING A DESIGN BRIEF A.A specific target group/consumer B.A nutritional focus C.An opportunity to show a trend D.A meal situation – the product should be suitable to serve as a starter, main course, dessert or snack. E.An opportunity to produce a final outcome

4 CRITERION ONE The perfect brief: Investigate the current trend that young people are not eating a healthy diet (select age group and whether male or female) and produce a product suitable to serve in a school canteen.

5 CRITERION ONE Try and rework the “perfect brief” to suit what you want to create. A range of target consumers is not acceptable. This will allow you to produce a good, measurable specification. If you don’t, you will create work for yourself later on and will not be able to access the higher marks.

6 This includes: Sources Of Information Analysis Specification Maximum mark – 8 (1)7-8 (2)5-6 (3)3-4 (4)2 (5)0-1 CRITERION ONE : INVESTIGATION AND CLARIFICATION OF PROBLEMS

7 CRITERION ONE RESEARCH AND ANALYSIS A comprehensive range of research methods should be considered. Make a list of relevant research techniques All work should show the aim of what you intend to find out. Research should be relevant and to the point All research should be analysed. Analysis is identifying the key pieces of information with appropriate measureable criteria. Analysis is not reviewing how easy it is to find information.

8 CRITERION ONE SOURCES OF INFORMATION ASSESSMENT CRITERIA A.Comprehensive, organised range of sources of information including relevant practical investigation, taking into account current trends and the needs of the consumer. B.Wide range of sources of information, organised and supported by relevant practical investigations, taking into account current trends and the needs of the consumer. C.A range of sources of information supported by relevant practical investigation and some consideration of the needs of the consumer. D.Narrow range of sources of information supported by relevant practical investigations with little awareness to the consumer. E.Minimal sources of information and little awareness of the needs of the consumer.

9 CRITERION ONE ANALYSIS ASSESSMENT CRITERIA A.Perceptive analysis B.Good analysis of information C.Some analysis of information D.Little analysis of information E.No analysis

10 AQA AS COURSEWORK The coursework that is duplicated here got 66 overall (a borderline A grade) The brief was to product a meal for a lacto- vegetarian male aged between

11 CRITERION ONE: B GRADE RESEARCH, ANALYSIS & SPECIFICATION

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15 COMMENTS BY EXAMINER ON SOURCES OF INFORMATION Explanation about protein needs of a lacto vegetarian Trend included which explain about Quorn consumption and why it increased – however Quorn is not used in final product Questionnaire considers the number of people who are vegetarians, portion size, price, method of storage and reheating Survey of existing products Product analysis at the end of the folder, this however does not inform the design specification and although it states it can be compared to the final outcome this does not happen.

16 COMMENTS BY EXAMINER ON SOURCES OF INFORMATION (cont) Further information could have been found out about the nutritional needs, protein is not usually a nutrient in short supply in the British diet, it would have been sensible to consider calcium and iron which can be in short supply in a vegetarian diet. NO NEED TO SET INVESTIGATIVE TECHNIQUES AT THE START OF THE PROJECT BECAUSE THIS PREVENTS MOVEMENTS BY MOST CANDIDATES IF THEY REALISE OTHER INFORMATION IS REQUIRED The examiner gave this a level 2(B). Wide range of sources of information, organised and supported by relevant practical investigations, taking into account current trends and the needs of the consumer.

17 CRITERION ONE COMMENTS BY EXAMINER ON ANALYSIS Ongoing analysis at the end of each piece of research. The examiner gave this a level 2(B). Good analysis of information

18 CRITERION ONE THE DESIGN SPECIFICATION You must base your design specification on your research analysis. Measurable criteria should be included. Assessment Criteria A.Comprehensive specification well reasoned and based on research and investigation. B.Well explained specification which reflects research and investigation. C.A specification which is a list of points with some explanation. D.The specification is a range of points with one or two points explained. E.The specification identifies a few obvious points which are stated simplistically.

19 AQA AS COURSEWORK Specification should include: 1.Size of product (e.g. individual portion, family size) 2.Type of product (e.g. main meal, luxury product, celebration cake) 3.Main components (e.g. pastry with chicken sauce and 3 vegetables) 4.Nutritional references (e.g. low in salt, kcal, high in fibre dependent on target consumer)) 5.Storage details (e.g. frozen ready-meal, cook chill, take away) 6.Cost (e.g. low cost, height cost, budget or luxury, between £3-£5) 7.Reference to sensory properties (e.g. golden-brown, moist, spicy) 8.Reheating instructions (if appropriate) 9.Shape and style of presentation (meeting the needs of the target consumer) 10.Weight of end product

20 B GRADE SPECIFICATION

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23 The points are explained They reflect the information findings Not too excessive to make it difficult to meet the specification Consider the portion size for protein – 22g The examiner gave this a level 2(B). Well explained specification which reflects research and investigation. CRITERION ONE COMMENTS BY EXAMINER ON SPECIFICATION

24 Overall the examiner gave this criterion 6 marks which is a high level 2(B). CRITERION ONE: INVESTIGATION AND CLARIFICATION OF PROBLEMS


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