Approaching
Food & Nutrition
Coursework
=f&n Dept=
•O Level [6087]
•N Level [6072]
Programme Outline
1.
Introduction
2.
Workshop

Examination Format

What is Coursework?

Mode of Assessment

Coursework Steps & expectations

Important Note
[45mins]
3.
Sharing Session by graduated F&N students
[10mins]
4.
Q & A Session
[15mins]
5.
Viewing of past year coursework samples
[20mins]
6.
End of Workshop
Introduction
Food & Nutrition Department
Level
Teacher(s)
HOD F&N
Mrs Maria Tan
3 Normal Academic
1. Mrs Alice Ho
2. Mrs Joanna Goh
3 Express
1. Mrs Ping Freeman
2. Mdm Dewi
4 Normal Academic
1. Mdm Dewi
4 Express
1. Mrs Ping Freeman
2. Mrs Joanna Goh
5 Normal Academic
1. Mdm Dewi
2. Mrs Joanna Goh
Examination Format
GCE Normal (Academic) Level
Paper
Paper 1
Paper 2
Assessment
Written Paper
 Section A – Short Answer Qns
[20m]
 Section B – Data Response Qns
[28m]
 Section C – Open-ended/ Essay Qns [32m]
Coursework [30pg Full Report Writing]
 Task Analysis
6m
 Research (gather & process information) 8m
 Decision Making
8m
 Planning
8m
 Execution – Practical Exam
24m
 Evaluation
6m
Marks
Duration
80 marks
1h 30mins
[40%]
60 marks
[60%]
January ~
July
*Max 10 – 12 hrs
during curriculum
with teacher’s
facilitation only!
Examination Format
GCE Ordinary Level
Paper
Paper 1
Paper 2
Assessment
Written Paper
 Section A – Short Answer Qns
[20m]
 Section B – Data Response Qns
[35m]
 Section C – Open-ended/ Essay Qns [45m]
Marks
Duration
100 marks
2 hours
[40%]
Investigative Coursework
[50pg Full Report Writing]
Task Analysis
 Research & Development

10m
34m
Information Gathering - 12m
 Investigation
- 10m
 Information Synthesis - 12m

Decision Making
 Planning
 Execution – Practical Exam
 Evaluation

10m
10m
24m
12m
100 marks
[60%]
January ~
August
*Max. 15 - 20hrs
during curriculum
with teacher’s
facilitation only!
What is Coursework?
•
•
•
•
•
Written or practical work done by a student during a course of study, usually
assessed in order to count towards a final mark or grade
Requires a problem-solving and investigative approach with an emphasis on
experimental work – food investigative experiment - O Level.
Candidates are to craft/ design food-based experiments/ investigation (with
purpose/ aim and findings) – O Level.
Assessment of coursework will focus on the candidates’ ability to:
– Analyze task question in depth
– Factual information gathering and summarizing facts
– Develop a plan, record and interpret experimental results
– Decision making skills based on a methodical approach in relevance to the
results from experiment/ investigation, production & presentation of the final
products
– Evaluation – to draw conclusions by interpreting findings and evaluating
outcomes of whole process
Timeline is from early January to end July
Mode of Assessment
GCE N Level
Criteria
GCE O Level
Marks
Criteria
Marks
Task Analysis
6
Task Analysis
Research (Information)
8
Decision Making
8
Planning
8
Research & Development
34
• Information Gathering
12
• Investigation (Experiment) 10
• Information Synthesis
12
Execution
24
Decision Making
10
Evaluation
6
Planning
10
60
[60%]
Execution
24
Evaluation
12
Total
10
Total
100
[60%]
Task Analysis [TA]
• Clear TA- set the direction of the task
• Identify key and related factors including 3
possible experimental investigations as one of
the factors
• Elaborate on related factors and provide some
examples
• State the priorities to show understanding of task
(to include possible Inv & IS info)
Research – Information Gathering
•
Research on the key and related factors identified in
Task Analysis
•
Background information on various experimental
ideas and concepts on Food Science (base on the
given task) which helps to forward the task
•
Acknowledge the sources of information; e.g. internet
websites, reference books, newspaper articles, etc
Research – Investigation [INV]*
[O Level only]
A.Plan experiment
– Aim must be clear and logical
– Procedure must be detailed & reproducible
B.Execute experiment
– Carry out experiment
– Work in a systematic manner
– Shows ability to handle equipment safely
Research – Investigation [INV]*
[O Level only]
PROCEDURES: Use RED strategy
Reproducible
AIM: 1 statement
Explicit
(use Triple 1 and Double 3 strategy)
Detailed
•
1 food product
•
•
1 control
•
1 variable
•
3 variations
•
3 attributes [taste/ appearance/
texture/ aroma]
Clear, detailed and explicit method e.g. how
to take measurement of the ingredients, etc
•
Specific timing, quantity of ingredients,
variation, equipment used
DATA COLLECTION:
focus on 2 Qs (Qualitative & Quantitative)
• Qualitative (Flavour/ Appearance/ Mouthfeel)
• Quantitative (Height/ Weight/ Viscosity)
Research – Information Synthesis [IS]
[O Level only]
• Results should be presented in at least 3 different
forms using appropriate mode – photos, radar chart,
bar chart, etc
• Interpret results through good application of relevant
content and knowledge from R&D (Info Gathering) &
show forwarding of task – linking experimental
results to Decision Making
Decision Making [DM]
• Dishes selected are based on a wide range of related
factors & meeting task requirements
• Choices are well-supported with reasons that are based
on the research
• One of the dishes should be based on the learning
obtained from the experimental investigation
*Please note culinary skills & Methods of Cooking
when selecting suitable dishes
Planning [PL]
1.
Execution Time Plan
 Max 2.5 hours depending on dishes
 Should be focused and on task; not a generic plan
 Shows proper order of work that is systematic & shows
organisation [*dovetailing – multi-tasking]
2.
Equipment List
 Compiled list of equipment
3.
Recipes & Food Order List
 Of appropriate quantity (quantity suitable for 2 pax)
 Recipes must be clear
Planning [PL]
Time Plan – 6 pointers
 Duration: 2.5 hrs
 In & Out
 3 Progressive Washings
 Time Sequence (Dovetailing)
 Methods of Cooking details (e.g. shelf position, temp & duration)
 Garnishing / Serving Details
Execution [EXE]
Execution
Organisation & Management
8
Manipulation
8
Product & Presentation
8
Total
24
Low
Medium
High
Skills
2
3
4
Methods of Cooking
1
2
3
3-6
9-15
18-24
Mark Range
Evaluation [EVAL]
1. Sensory Evaluation
2. Overall Evaluation
Detailed reflection and review on every CW
process (includes Inv & IS)
Identify strengths and weaknesses of
Execution processes and products (links to the
task requirements)
Justify how task requirements are met*
*Evaluate Report rather than Status Report
[description of what was done; effectiveness]
Important Note
• Coursework may be typed written [Microsoft Word] or hand-written
• If using computer, use Arial (Size 11) or Times New Roman (Size 12)
• Work should be in 2-dimensional format on A4 paper. Use only 1 side
of the paper. Page numbers indicated must be in sequence
• Coursework folio/ report:
 O level – 50 pages,
 N level – 30 pages
• Include Bibliography; Appendix of sources [at least 3 different sources
– reference book/ recipe books/ textbook/ websites/ etc]
• **Research cannot be “cut & paste” – Plagiarism [Irregularity Report]
Important Note
Before the commencement of coursework,
students will receive the following:
 Instructions & Guidelines from SEAB
 Timeline
Upon completion of coursework, students
will sign Declaration form to make sure that
their work is original & not plagiarised
Sharing session
by graduated
F&N students
• Petrina Lim
• Jean Kimberly Gan
• Charlene Ser
Q & A Session
Viewing of
past years’
Coursework
samples
Thank You for taking time
off to attend this workshop.
Have a good evening &
God bless!