Food TV
Your final result for this task is based on the level to which you meet the Performance Standards for Stage 1 Food & Hospitality. Your achievement is graded between levels A-E.
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Learning Requirements |
Assessment Design Criteria |
| 1. apply knowledge and problem-solving skills to practical activities in food and hospitality and to reflect on processes and outcomes.
2. develop and implement practical skills, including management skills, in an individual or a collaborative context
3. make and justify decisions about contemporary issues related to the food and hospitality industry
4. select and use appropriate technology to prepare and serve food, applying safe food-handling practices
5. investigate and reflect on contemporary issues related to the food and hospitality industry or to food and hospitality in family and community settings
6. work individually and collaboratively to prepare and present activities that support healthy eating practices
7. reflect on the impact of technologies on food and hospitality. |
Investigation
I1 Investigation of contemporary issues related to the food and hospitality industry or to food and hospitality in family and community settings I2 Identification and use of different primary and/or secondary sources, with appropriate acknowledgement I3 Application of literacy and numeracy skills, and use of appropriate terminology Reflection R3 Reflect on contemporary issues related to food and hospitality |
Purpose:
To investigate a contemporary issue in Food and Hospitality in the local community
Description of assessment:
Investigate a contemporary issue in Food and Hospitality using a variety of sources and analyse information to reach a conclusion. You may like to visit the local community to identify relevant, local resources which reflect current food trends. Your sources of information may include:
Primary sources: eg: interview (evidence from industry visits) or survey (evidence from customers who have dined out or purchased food from an establishment)
Secondary sources: eg: books, newspaper or magazine articles, electronic sources.
You must use a variety of primary and secondary sources and analyse information to reach a conclusion and include a bibliography.
Your investigation should include
Introduction
- Identify the issue selected and methodology and preliminary research
Discussion and Analysis
- Analyse findings from primary and secondary data on the issue selected.
- Problem solving and assessment of factors involved in problem solving.
Conclusion
- Conclusion and reflection based on findings.
Bibliography
Assessment conditions:
The investigation may be presented in written, oral, or multimedia form. It should be a maximum of 600 words for a written text or a maximum of 4 minutes for an individual oral presentation, or the equivalent in multimodal form.
Topic for this investigation
Research and critically analyse current ‘Reality TV Shows’ & interview Food & Hospitality Industry workers to obtain their perception of working in this fast paced and difficult industry.
Respond to the following question:
Do ‘Reality TV Cookery Shows’ give a true reflection of working in the Food & Hospitality Industry?
Present the information you have found in a written report of a maximum of 600 words or 3 minutes oral presentation or equivalent in multi -media form.
Guidelines to assist with your essay:
Consider the questions below and answer
- Do you agree or disagree with the above statement? State some reasons why?
- What jobs are available in the Hospitality Industry? Briefly describe each.
- What types of skills do you need to work in Front of house/ Back of house (kitchen) in the Hospitality Industry?
- What interpersonal skills do you require?
- What specific technical skills (skills for the job) do you need?
- What training is required?
- What is the purpose of Reality T.V. cookery shows such as “Masterchef” or “My Kitchen Rules”?
- What are the expectations of workers in the Hospitality industry?
Interview
Conduct an interview with people who are currently working in the Food and Hospitality Industry (include some background information about the people interviewed)
Questions that may assist you could include:
- What technical skills do they need?
- What training/work experience do they have?
- What interpersonal skills do they need?
- What are the conditions under which they work?
- What hours do they work?
- What range of tasks need to be done?
- What are their career options for the future?
- Are the skills transferable to another state or country?
- How can they progress through a career path in this industry?
- What are the best and worst aspects of their job?
- What are the qualities that they see as being important for this job?
Remember to include a bibliography and list of contacts.
Performance Standards for Stage 1 Food and Hospitality Student Name:
| Investigation | Problem-solving | Practical Application | Collaboration | Reflection | |
| A | Productive, well-planned, and well-organised investigation skills and methods with a highly relevant focus on contemporary issues related to the food and hospitality industry or to food and hospitality in family and community settings.
Focused and discerning identification and use of a variety of primary and/or secondary sources, with appropriate acknowledgment. Highly effective application of literacy and numeracy skills, including clear and consistent use of appropriate terminology. |
Astute identification and discussion of a range of factors involved in problem-solving.
Astute and very appropriate decision-making about problem-solving and implementation strategies. Clear and very relevant justification of decisions about problem-solving and implementation strategies. |
Astute use of initiative in the development and implementation of safe management practices.
Logical selection and use of appropriate technology for practical activities. Constructive and sustained application of knowledge and practical skills. |
Inclusive response to other group members, and responsible and sustained sharing in decision-making.
Proactive and perceptive involvement in group activities and discussions to support healthy eating practices. |
Insightful reflection on the processes and outcomes of practical and group activities including their own performance.
Astute reflection on the impact of technologies on food and hospitality. Insightful reflection on contemporary issues related to food and hospitality. |
| B | Mostly productive, planned, and organised investigation of contemporary issues related to the food and hospitality industry or to food and hospitality in family and community settings.
Mostly focused and logical identification and use of a variety of primary and/or secondary sources, with appropriate acknowledgment. Effective application of literacy and numeracy skills, including mostly clear use of appropriate terminology. |
Well-informed identification and discussion of a range of factors involved in problem-solving.
Well-considered and appropriate decision-making about problem-solving and implementation strategies. Most clear and relevant justification of decisions about problem-solving and implementation strategies. |
Thoughtful development and implementation of safe management practices.
Mostly logical selection and use of appropriate technology for practical activities. Logical and well-considered application of knowledge and practical skills. |
Thoughtful response to other group members, and responsible sharing in decision-making.
Active and thoughtful involvement in group activities and discussions to support healthy eating practices. |
Thoughtful reflection on the processes and outcomes of practical and group activities including their own performance.
Well-informed reflection on the impact of technologies on food and hospitality. Well-informed reflection on contemporary issues related to food and hospitality. |
| C | Competent and generally organised investigation of contemporary issues related to the food and hospitality industry or to food and hospitality in family and community settings.
Competent identification and use of different primary and/or secondary sources, with generally appropriate acknowledgment. Generally effective application of literacy and numeracy skills, including competent use of appropriate terminology. |
Informed identification and discussion of some factors involved in solving mostly familiar problems.
General appropriate decision-making about problem-solving and implementation strategies. Generally relevant justification of decisions about problem-solving and implementation strategies, with some clarity. |
Competent development and implementation of safe management practices.
Appropriate selection and use of technology for practical activities. Considered application of knowledge and practical skills. |
Generally thoughtful response to other group members, and some responsible sharing in decision- making.
Appropriate involvement in group activities and discussions to support healthy eating practices. |
Considered reflection on the processes and outcomes of practical and group activities including their own performance.
Informed reflection on the impact of technologies on food and hospitality. Informed reflection on contemporary issues related to food and hospitality. |
| D | Some basic investigation of one or more aspects of a contemporary issue related to the food and hospitality industry or to food and hospitality in family and community settings.
Superficial identification and use of one or more primary or secondary sources, with some inconsistent acknowledgment. Inconsistent application of literacy and numeracy skills, with use of some terminology that may be appropriate. |
Partial identification and discussion of some factors involved in solving familiar problems in one or more tasks.
Some basic and inconsistent decision-making about problem-solving and/or implementation strategies. Some description and partial justification of one or more problem-solving and/or implementation strategies. |
Some development and implementation of basic safe management practices.
Identification and some use of technology for practical activities. Some application of basic knowledge and practical skills. |
Basic response to other group members some of the time, and some sharing in simple decision-making.
Some basic involvement in group activities or discussions to support healthy eating practices. |
Basic consideration of the processes and/or outcomes of practical and group activities including their own performance.
Some superficial reflection on the impact of technologies on food and hospitality. Superficial reflection on one or more contemporary issues related to food and hospitality, tending towards basic description. |
| E | Attempted investigation of an aspect of the food and hospitality industry or of food and hospitality in family and community settings.
Limited identification, use, or acknowledgment of primary or secondary sources. Attempted application of literacy and numeracy skills, with attempted use of terminology that may be appropriate. |
Identification of one or more factors involved in solving a problem in a task.
Attempted decision-making about a problem- making about a problem-solving or implementation strategy. Attempted description of one or more problem- solving or implementation strategies. |
Attempted development or implementation of basic safe management practices.
Limited use of technology in practical activities. Limited application of basic knowledge or practical skills. |
Limited response to other group members, with limited involvement in any decision-making.
Attempted involvement in one or more aspects of group activities or discussions to support healthy eating practices. |
Attempted consideration of one or more processes or outcomes of a practical or group activity including their own performance.
Identification of one or more impacts of technologies on food and hospitality. Limited description of one or more contemporary issues related to food and hospitality. |
