Planning and Evaluating a Meal for Adolescents
| Grade | Work Samples |
|---|---|
| End of Stage 5 (end of Year 10) | |
| Grade A | Robyn |
| Grade B | Taylor |
| Grade C | Sam |
| Grade D | Huong |
| Grade E | Jamie |
Description of activity
Students are required to plan, prepare and evaluate a meal to meet the special needs of adolescents using the worksheet provided.
Before preparing the meal students are required to:
- identify the equipment required for the meal
- outline three aspects of food safety appropriate when preparing this meal
- devise a workflow plan for the meal.
Following the preparation of the meal students are required to:
- evaluate the planning and preparation of the meal in terms of cookery skills, time
- management, taste and presentation of the meal
- evaluate the nutritional value of the meal to meet the special needs of adolescents.
Context
Students have identified the circumstances that lead to individuals having special needs and have explored the nutritional requirements for adolescents. Students are required to prepare a meal as nominated by the teacher. Following the planning, they devise and then evaluate the meal using a set of questions determined by the teacher.
Areas for Assessment
Outcomes
A student:
5.1.2 identifies, assess and manages the risks of injury and OHS issues associated with the handling of food
5.3.1 describes the relationship between consumption, the nutritional value of foods and the health of individuals and communities
5.5.1 selects and employs appropriate techniques and equipment for a variety of food-specific purposes
5.5.2 plans, prepares, presents and evaluates food solutions for specific purposes.
Criteria for assessing learning
Students will be assessed on their ability to:
- identify appropriate equipment required for the preparation of the meal
- identify safe working practices to be followed in the preparation of the meal
- devise an efficient workflow plan in the preparation of the meal evaluate the meal in terms of the cooking skills used, time management, taste and presentation
- evaluate the nutritional value of the meal to meet the special needs of the adolescents.