BOSTES | Board of Studies Teaching & Educational Standards NSW

• Home
• Food Technology
• Work Samples
• Activities
  • Proposal for Catering of a Special Occasion
  • Planning and Evaluating a Meal for Adolescents
  • Current Developments in Food Production
  • Novelty Cake Evaluation
  • World Food Availability and Distribution
  • Workflow Planning
  • Bush Tucker to contemporary cuisine pamphlet
    • Additional Information
    • Worksheet
  • Food Hygiene
  • Kitchen Safety
  • Developing a Food Product - Line Enhancement
• Areas for Assessment

Home
1. Years 9-10
2. Food Technology
3. Activities
4. Bush Tucker to contemporary cuisine pamphlet
5. Additional Information

Additional Information

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:
Excellent	Describes the traditional use of a native bush food Evaluates the nutritional value of the bush food and its relationship to health Clearly and concisely communicates complex information using appropriate media and terminology Applies appropriate information to illustrate the innovative use of bush foods.
Substantial	Outlines the traditional use of a native bush food  Accounts for the nutritional value of the bush food and its relationship to health Communicates information using appropriate media and terminology Applies some appropriate information to illustrate how bush foods can be used.
Elementary	Identifies the traditional use of a native bush food Outlines the nutritional value of the bush food and its relationship to health Communicates simplistic information  Identifies ways in which bush foods can be used.