ARC :: Additional Information

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.