WJEC Level 3 Certificate in Food Science and Nutrition

Section 7: Assessment Learner Outcomes (LOs), Assessment Criteria (AC), Performance Band Mark Bands (PBMB) and Performance Descriptors (PD) For the LOs to be achieved, all AC must be completed under controlled conditions, as specified in the assessor information, which you will have access to. This is a time-limited controlled assessment; i.e. a maximum of 9 hours 30 minutes is allowed for it to be completed. The LAB summary sheet (see example below), which will form part of the instructions issued with the LAB, suggests how this time can be allocated. Time scales for each section may be changed, but the total time of 9 hours 30 minutes should not be exceeded . Evidence required Assessment Criteria to be completed Controls Task 1 Email Description of dishes Written justification of how dishes/menu meet the nutritional needs of the client group selected from the brief AC5.1 interpret recipes for complex menus AC2.1 explain how nutrients are structured AC2.2 classify nutrients in foods AC2.3 assess the impact of food production methods on nutritional value AC3.1 describe functions of nutrients in the human body AC3.2 explain characteristics of unsatisfactory nutritional intake AC3.3 analyse nutritional needs of specific groups AC3.4 assess how different situations affect nutritional needs AC4.1 evaluate fitness for purpose of diets AC4.2 calculate nutritional requirements for given individuals Suggested time 4½ hours Resources Sample recipes; access to email; access to class notes; access to Internet for searching suitable recipes only Supervision You will be supervised throughout Collaboration Individual task Feedback You cannot be given feedback on the work you produce until it has been marked Plan for production of dishes and accompaniments AC1.1 explain how individuals can take responsibility for food safety AC1.2 explain methods used by food handlers to keep themselves clean and hygienic AC1.3 explain methods used to keep work areas clean and hygienic AC1.4 analyse risks associated with food safety AC5.2 plan production of dishes Task 2 Observation record of practical session Photographs of outcomes Annotated plan of production (outlining any changes that were made to improve processes/quality) AC6.1 use tools in preparation of commodities AC6.2 use advanced techniques in preparation of commodities AC6.3 assure quality of materials to be used in food preparation AC6.4 use advanced techniques in cooking of commodities AC6.5. present cooked complex dishes using advanced presentation techniques AC6.6 use food safety practices AC6.7 monitor food production Suggested time 3½ hours Resources No access to class notes Supervision You will be supervised throughout Collaboration Individual task Feedback You cannot be given feedback on the work you produce until it has been marked Study Tip: Have a copy of the LOs, AC content, Performance Bands and Mark Record Sheet (from Unit 1 specification) to refer to throughout the controlled assessment. Your teacher should give you these before you read the LAB. Chapter 19: Unit 1 Internal assessment 282