Aldridge Statehigh School
ALDRIDGE STATEHIGH SCHOOL
P.O. Box 3061 Pallas Street
MARYBOROUGH. Q. 4650
SUBJECT:HOSPITALITYYEAR:10
RESOURCES:LIBRARY RESOURCES (SCHOOL & PUBLIC)
HOSPITALITY TEXTBOOKS & MAGAZINES
INTERNET
TEACHER: STUDENT NAME:______
PART A: FOLIO:
PART B: PRAC EXAM:
TASK
Your Design Brief: To select a country that you find interesting or that has a personal connection: research it and produce a supporting portfolio of work. Finally you will produce a food that reflects the ingredients, cooking methods and traditions of that country.
PART A
Your folio should include:
1. Cover Sheet: containing Name, Teacher, Country selected and its National flag
2. Write out the design brief and explain why you have chosen this country.
3. Use a graphic organiser to map all the things you already know about this country, use the following headings:
Ingredients
Climate
Languages
Traditions,
Cooking method
Typical/ common foods.
4. Secondary Research: Research facts about the country. Use the following headings to guide your research
Map/ global Location
Climate
Languages commonly spoken
Unusual traditions or celebrations.
Religious influences on food
Staple dishes
Descriptions of popular traditional or regional recipes
Traditional cooking methods,
Speciality equipment used to prepare or eat food
PART B
Practical Cookery: you will be cooking a product that reflects the ingredients and culture of your chosen country. The product you chose can be a starter, main or a dessert. You must be able to prepare, cook, present and clean up within 50 minutes.
1. Using recipe books, internet recipes, or the recipes you have cooked this term, select a dish/meal you would like to cook.
2. Check the preparation time, equipment and skill level required for each one to check for suitability.
3. Consult with your teacher for final approval.
4. Record how you will plate this menu item. Diagram/ sketch plating.
5. Produce a shopping list of ingredients required.
6. Produce a detailed workplan for your menu item.
7. Submit photographic evidence of your dish.
8. Evaluate your final product. Discuss your likes and dislikes, problems encountered, overall appearance, texture and taste.
STUDENT NAME: ______
Criteria / Standard A / Standard B / Standard C / Standard D / Standard EPractical skills and application
* Use equipment safely & effectively
* Prepare food to industry standard
* Present food to industry standard
* Able to work independently
* Requires minimal / no direction
* Clean up / The student applies knowledge, techniques and procedures, demonstrating a range of resourceful practical skills to produce high-quality products/ services / The student applies knowledge, techniques and procedures, demonstrating practical skills to produce quality products/ services / The student applies knowledge, techniques and procedures, demonstrating practical skills to produce acceptable products/ services / The student applies knowledge, techniques and procedures demonstrating practical skills to produce products/ services / The student rarely demonstrates practical skills to complete aspects of products/ services
Planning
and
decision making
* Prepared with ingredients on day
* Recipe Card
* Time management
* Evidence of prior planning eg. of presentation
* Problem solving / The student thoroughly considers all factors when developing effective plans, and makes valid decisions and recommendations / The student considers most factors when developing satisfactory plans, and makes relevant decisions and recommendations / The student considers obvious factors when developing plans, and makes some useful decisions and recommendations / The student partially develops plans and makes simple decisions / The student makes few decisions
Knowledge
and application
Adequate coverage of following content:
* Country named & location shown
* Climate
*Traditions
*Religious influences
* Staple foods
* Popular recipes
*Traditional cookery methods
* Speciality Equipment / The student accurately and consistently recalls facts and terminology; provides detailed description of principles and concepts relevant to the hospitality industry / The student accurately recalls facts and terminology; provides informed description of principles and concepts relevant to the hospitality industry / The student recalls facts and terminology; provides adequate description of principles and concepts relevant to the hospitality industry / The student recalls basic facts and terminology; provides superficial description of hospitality concepts / The student recalls
little information
related to
the hospitality
industry
TEACHER COMMENTS:
SIGN: ______DATE: ______