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Assessment Resource Centre (ARC)

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  1. Years 9-10
  2. Stage 5 Grading
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Food Technology

Areas for Assessment

Food properties and preparation
Food, nutrition and society
Food hygiene and safety
Researching and communicating
Designing, producing and evaluating

Grade A

A student at this grade typically:

  • evaluates the chemical and physical properties of a variety of foods, and the changes that take place in food during preparation, processing and storage. 
  • independently identifies and uses advanced techniques and appropriate equipment for a broad range of food-specific purposes, independently assessing and managing risks associated with safe and hygienic preparation of food.
  • demonstrates advanced technical skills in designing, producing and evaluating solutions of excellent quality for specific food purposes.
  • evaluates the impact of food-related activities or tasks on the individual, society and environment, and the influences that technology has had on food supply.
  • analyses a wide range of factors that influence food choices and eating habits, and relates consumption and the nutritional value of foods to individual and community health.
  • displays highly developed research skills, and communicates complex information effectively using a range of media.

Grade B

A student at this grade typically:

  • analyses the chemical and physical properties of a variety of foods, and the changes that take place in food during preparation, processing and storage.
  • identifies and uses advanced techniques and equipment for a variety of food-specific purposes, assessing and managing risks associated with the safe and hygienic preparation of food.
  • demonstrates high-level technical skills in designing, producing and evaluating high quality solutions for specific food purposes.
  • analyses the impact of food-related activities or tasks on the individual, society and environment, and the influences that technology has had on food supply.
  • analyses a range of factors that influence food choices and eating habits, and relates consumption and the nutritional value of foods to individual and community health.
  • displays well-developed research skills, and communicates complex information using a range of media.

Grade C

A student at this grade typically:

  • describes the chemical and physical properties of a variety of foods, and the changes that take place in food during preparation, processing and storage.
  • identifies and uses appropriate techniques and equipment for a variety of food-specific purposes, identifying and managing risks associated with the safe and hygienic preparation of food.
  • demonstrates adequate technical skills in designing, producing and evaluating solutions of sound quality for specific food purposes.
  • describes the impact of food-related activities or tasks on the individual, society and environment, and the influences that technology has had on food supply.
  • discusses a range of factors that influence food choices and eating habits, and relates consumption and the nutritional value of foods to individual and community health.
  • displays sound research skills, and communicates information using a range of media.

Grade D

A student at this grade typically:

  • outlines a number of chemical and physical properties of a variety of foods, and the changes that take place in food during preparation, processing and storage.
  • identifies and uses basic techniques and equipment for a number of food-specific purposes, identifying and managing some risks associated with the safe and hygienic preparation of food.
  • demonstrates basic technical skills in designing, producing and evaluating solutions for specific food purposes.
  • outlines the impact of food-related activities or tasks on the individual, society and environment, and the influences that technology has had on food supply.
  • identifies factors that influence food choices and eating habits, and relates consumption and the nutritional value of foods to individual and community health.
  • displays basic research skills, and communicates information using a limited range of media.

Grade E

A student at this grade typically:

  • identifies some chemical and physical properties of foods and, with assistance, identifies some changes that take place in food during preparation, processing and storage.
  • with guidance, identifies and uses some appropriate techniques and equipment for a limited range of food-specific purposes.
  • with guidance, demonstrates very limited technical skills in designing and producing solutions for specific food purposes.
  • identifies some ways that food-related activities or tasks impact on the individual, society or the environment, and some influences that technology has had on food supply.
  • identifies a limited number of factors that influence food choices and eating habits, and relates some aspects of consumption and the nutritional value of foods to health.
  • displays very limited research skills and, with guidance, communicates simple information using a limited range of media.

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