Year 10 Assignment Task 3 - Taste of Asia
Criteria Excellent (4)
Investigating  Evidence of effective
research undertaken to
Research meet instructions
 Designs a relevant product
that shows excellent
exploration of ideas
reflecting cultural
awareness and developed
ideas about food as a
material
 Uses a wide variety of
sources of information
Planning  A high level of timely
organisation has been
Recipe demonstrated in the
planning of the designed
product
Food Order  Detailed food order given
Annotated recipe Annotated recipe
 is detailed and thorough,
containing safety
requirement.
Producing  Student worked in a safe
manner
Students work during  Completed the work on
production time
 Didn’t need any teacher
assistance
 High quality final dish
presentation
 Annotated recipe was
done to a high standard
Very Good (3)
 Some evidence of research
undertaken but insufficient
detail
 Designs a relevant product
that shows some
exploration of ideas about
food as a material
 Uses a limited variety of
sources of information
 Appropriate organisation
has been demonstrated in
the planning of the
designed product
 Food order included
 Annotated recipe is
satisfactory and containing
some safety requirements
 Student worked in a some
what safe manner
 Student ran a little over
time
 Student needed some
teacher assistance
 Medium quality final dish
presentation
 Annotated recipe was done
to a high standard
Good (2)
 Little evidence of research
undertaken, too brief and
sections omitted
 Designs a relevant product
that shows no exploration
of ideas or reflects little
cultural awareness
 Uses one source of
information
 A limited level of
organisation has been
demonstrated in the
planning of the designed
product or not timely
 Food order included late
 Annotated recipe is basic
with minimal effort applied
 Student followed some safe
rules
 Student ran over time
 Student needed a lot of
teacher assistance
 Poor quality final dish
presentation
 Very poor annotated recipe
Satisfactory (1) Not Satisfactory (0)
 Very Little evidence of  Not undertaken
research undertaken, too
brief and sections omitted
 Designs a relevant product
that shows no exploration
of ideas or reflects little
cultural awareness
 A very limited level of  Not undertaken
organisation has been
demonstrated in the
planning of the designed
product or not timely
 Incorrect food order  Not undertaken
included
Little to no work done towards  No annotated recipe
the completion of the annotated
recipe

 Student at some points  Student was unable to
followed safety rules produce product
 Student ran very over time
 Student needed a lot of
teacher assistance
 Poor quality final dish
presentation
 No annotated recipe
Evaluating  Effectively uses sensory
analysis to evaluate the
Use of criteria for product
success, review and  Provides a comprehensive
judgements review of the effectiveness
of the food preparation
activities
 Identifies and explains
modifications that have
been made and/or could
be made to improve the
design solution in relation
to the processes and
design brief OR explains in
detail why modifications
were not made
 Makes valid judgements
about the suitability of the
product
Media-Graphics:  Used colourful and
consistent backgrounds
Backgrounds, that enhanced the mood of
illustrations, the project.
photographs,  Graphics and animations
helped to clarify, explain,
diagrams, and/or and support content.
animation
Design-Layout and  Content was well organized
with headings and
Organization: subheadings.
Organized and easy to  Text and graphics were
read neatly organized and made
the project easy to read.
Work submitted  Work submitted on time
 Good sensory analysis has
been used to evaluate the
product
 Provides a review of the
effectiveness of the food
preparation activity
 Identifies modifications
that have been made
and/or could be made to
improve the design
solution in relation to the
process design brief OR
explains why modifications
were not made
 Makes some judgements
about the suitability of the
product
 Project used consistent
background throughout.
 Used graphics to support
project ideas and content.
 Project was organized with
headings and subheadings.
 Text and graphics were
placed to make the project
easy to read.
 Work submitted 1 days
after the due date
 Some sensory analysis has
been used to evaluate the
product
 Provides a review of the
effectiveness of the food
preparation activity
 Identifies modifications
that have been made
and/or could be made to
improve the design
solution in relation to the
process design brief OR
explains why modifications
were not made
 Makes some judgements
about the suitability of the
product
 Project used many different
conflicting backgrounds.
 Graphics were used, but did
not always support the
content.
 Most of the project was
organized.
 The placement of text and
graphics sometimes made
the project hard to read.
 Work submitted 2 days
after the due date
 Provides a limited review of  Not undertaken
the effectiveness of the
food preparation activity
 Identifies only a few
modifications or provides
some reasons why
modifications were not
made
 Makes limited judgements
about the suitability of the
product
 Project did not use  Not undertaken
backgrounds.
 Graphics were
inappropriate and
detracted from project.
 Project was hard to read.  Not undertaken
 There is no clear structure.
 Text and graphics were
randomly placed.
 Work submitted more than  Not undertaken
2 days after the due date