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Assessment Resource Centre (ARC)

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  1. Years 9-10
  2. Food Technology
  3. Activities
  4. Novelty Cake Evaluation
  5. Additional Information
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Additional Information

View the Recording Templates for this Activity (Microsoft Word, 59 KB)

Guidelines for marking

The following guidelines for marking show one approach to assigning a value to a student's work. Other approaches may be used that better suit the reporting process of the school. Categories, marks, grades, visual representations or individual comments/notations may all be useful.

Range

A student in this range:

8-10

(High)

  • explains the factors which have determined the development of the novelty cake's criteria for success
  • critically evaluates the novelty cake in terms of criteria for success
  • explains modifications to improve the appeal of the novelty cake
  • selects and explains modifications required to produce commercial batches for large-scale production of the novelty cake

4-7

(Satisfactory)

  • describes the factors which have determined the development of the novelty cake's criteria for success
  • evaluates the novelty cake in terms of criteria for success
  • describes modifications to improve the appeal of the novelty cake
  • selects and describes modifications required to produce commercial batches for large-scale production of the novelty cake

1-3

(Progressing)

  • identifies a limited number of factors which have determined the development of the novelty cake's criteria for success
  • evaluates limited aspects of the novelty cake in terms of criteria for success
  • identifies some modifications to improve the appeal of the novelty cake
  • selects some modifications required to produce commercial batches for large scale production of the novelty cake.

Feedback

Written comments will inform students about such things as:

  • their ability to explain the factors they have identified from their market and consumer research which have determined their criteria for success
  • their evaluation using the criteria for success as a judging tool
  • the modifications they would make to improve the overall appeal of the cake
  • the suitability of the techniques selected for large-scale production of the novelty cake.

Future directions

Through this Activity students have critically evaluated their novelty cakes, using criteria for success as a judging tool. They have described modifications necessary to improve their product's appeal and predicted changes in processing and ingredients for large-scale commercial production. This learning can be further developed as students plan, prepare, present and evaluate food for a large-scale catering event.

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