Course performance descriptors for Food Technology

Grade A

A student at this grade typically:

• evaluates the chemical and physical properties of a variety of foods, and the changes that take place in food during preparation, processing and storage
• identifies and uses advanced techniques and appropriate equipment for a broad range of food-specific purposes
• demonstrates a very high level of competence in assessing and managing risks associated with safe and hygienic preparation of food
• demonstrates advanced technical skills in designing, producing and evaluating solutions of high quality for specific food purposes
• evaluates the impact of food-related activities or tasks on the individual, society and environment
• evaluates the influences that technology has on food supply
• analyses a wide range of factors that influence food choices and eating habits, and relates consumption and the nutritional value of foods to individual and community health
• displays very high-level research skills, and communicates complex information effectively using a range of techniques.

Grade B

A student at this grade typically:

• analyses the chemical and physical properties of a variety of foods, and the changes that take place in food during preparation, processing and storage
• identifies and uses advanced techniques and appropriate equipment for a range of food-specific purposes
• demonstrates a high level of competence in assessing and managing risks associated with the safe and hygienic preparation of food
• demonstrates high-level technical skills in designing, producing and evaluating solutions for specific food purposes
• analyses the impact of food-related activities or tasks on the individual, society and environment
• analyses the influences that technology has on food supply
• analyses a range of factors that influence food choices and eating habits, and relates consumption and the nutritional value of foods to individual and community health
• displays well-developed research skills, and communicates complex information using a range of techniques.

Grade C

A student at this grade typically:

• describes the chemical and physical properties of a variety of foods, and explains the changes that take place in food during preparation, processing and storage
• identifies and uses techniques and equipment for a variety of food-specific purposes
• demonstrates an adequate level of competence in identifying and managing risks associated with the safe and hygienic preparation of food
• demonstrates adequate technical skills in designing, producing and evaluating solutions of sound quality for specific food purposes
• explains the impact of food-related activities or tasks on the individual, society and environment
• describes the influences that technology has on food supply
• discusses factors that influence food choices and eating habits, and relates consumption and the nutritional value of foods to individual and community health
• displays sound research skills, and communicates information using a range of techniques.

Grade D

A student at this grade typically:

• outlines some chemical and/or physical properties of foods, and describes some changes that take place in food during preparation, processing and/or storage
• identifies and uses basic techniques and some appropriate equipment for food-specific purposes
• demonstrates a limited level of competence in identifying and managing risks associated with the safe and hygienic preparation of food
• demonstrates basic technical skills in designing, producing and evaluating solutions for specific food purposes
• outlines some impacts of food-related activities or tasks on the individual, society and environment
• outlines some influences that technology has on food supply
• describes some factors that influence food choices and eating habits
• demonstrates a basic understanding of the relationship between consumption, the nutritional value of foods and individual and/or community health
• displays basic research skills, and communicates information using a limited range of techniques.

Grade E

A student at this grade typically:

• identifies very limited chemical and/or physical properties of foods, and identifies few changes that take place in food during preparation, processing or storage
• identifies and uses very limited techniques and few items of appropriate equipment for food-specific purposes
• demonstrates very limited skills in designing and/or producing solutions for specific food purposes
• demonstrates elementary understanding of how food-related activities or tasks impact on the individual, society or the environment
• demonstrates elementary understanding of the influence that technology has on food supply
• demonstrates a very limited understanding of the factors that influence food choices and/or eating habits
• demonstrates an elementary understanding of the relationship between consumption and the nutritional value of foods and health
• displays very limited research and communication skills.

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