Nutrition and Food Choice

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T A S M A N I A N
Food and Nutrition
Q U A L I F I C A T I O N S
A U T H O R I T Y
FDN315108 - TQA Level 3, 15 size value.
FDN205108 - TQA Level 2, 5 size value.
FDN205208 - TQA Level 2, 5 size value.
THE COURSE DOCUMENT
This document contains the following sections:
LEARNING STATEMENT...................................................................................................................................................................1
RATIONALE .......................................................................................................................................................................................2
PATHWAYS ..........................................................................................................................................................................2
RESOURCES ........................................................................................................................................................................2
COURSE SIZE AND COMPLEXITY ...................................................................................................................................................2
COURSE DESCRIPTION ...................................................................................................................................................................3
LEARNING OUTCOMES ...................................................................................................................................................................3
COURSE CONTENT ..........................................................................................................................................................................4
ASSESSMENT ...................................................................................................................................................................................8
QUALITY ASSURANCE PROCESSES ........................................................................................................................................8
EXTERNAL ASSESSMENT REQUIREMENTS FOR FOOD AND NUTRITION TQA LEVEL 3 ....................................................................8
COURSE CRITERIA ................................................................................................................................................................9
STANDARDS: FOOD AND NUTRITION TQA 3 .......................................................................................................................... 10
STANDARDS: NUTRITION AND FOOD CHOICE & FOOD QUALITY AND PROCESSING TQA 2 .......................................................... 18
QUALIFICATIONS AVAILABLE ................................................................................................................................................ 24
AWARD REQUIREMENTS ...................................................................................................................................................... 24
COURSE EVALUATION .................................................................................................................................................................. 25
COURSE DEVELOPER ................................................................................................................................................................... 25
ACCREDITATION ............................................................................................................................................................................ 25
VERSION HISTORY ........................................................................................................................................................................ 25
LEARNING STATEMENT
The Health and Wellbeing learning area provides students with opportunities to develop their understanding of the
place of activity, sport, recreation and fitness in their present life, further education, workplace and in the wider
community. By undertaking courses within the Health and Wellbeing learning area students will develop overall
health, fitness, self esteem and a sense of identity in individuals and communities.
The Health and Wellbeing learning area provides a variety of courses covering social, psychological and physical
development. Health and Wellbeing involves students in physical activity and knowledge based subjects which
promote immediate as well as life-long health benefits. Students will acquire an understanding of human
functioning and physical activity, skills in communication and investigation and the ability to apply theory to
practical situations.
© Copyright for part(s) of this document may be held by individuals or organisations other than the TQA
Version 3
Period of Accreditation: 1/1/2008– 31/12/2012
Date of Publishing: 8 March 2016
2
Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2
RATIONALE
Food and allied health sectors represent a robust and expanding sector of the local, national and global
employment markets. This course connects with work, further vocational education and training and university
pathways in this sector.
The Food and Nutrition course framework is a part of the Health and Wellbeing learning area. It also relates to the
Science and Technology area.
It complements senior secondary courses in Hospitality, Health Studies, Sports Science and other Sciences
depending on students’ pathways.
PATHWAYS
Tertiary pathways in the Health Sciences, Dietetics, Nutrition, Environmental Healt h and Community Health are
provided when this subject is combined with science subjects. Teaching, especially in the Design Teaching and
Human Movement areas, is also a possible pathway.
The supply and consumption of food are significant economic activities, with vast resources being expended across
domestic, commercial and industrial settings. Further vocational pathways include Hospitality, Recreation, Retail,
Children’s Services and Food Enterprise as students can value-add to their training package with insights into the
scientific principles regarding functional properties of food and food safety regulations combined with the ability to
apply nutrition knowledge in menu planning and recipe modification.
The Food and Nutrition course framework relates to the Science and Technology area and also has strong links
with the Health and Wellbeing area.
It complements senior secondary courses in Hospitality, Health Studies, Sports Science and other Sciences
depending on students’ pathways.
RESOURCES
As students are required to complete practical food preparation activities, access to at least a domestic -style
kitchen is required.
COURSE SIZE AND COMPLEXITY
Food and Nutrition is a framework consisting of three courses:

Food and Nutrition FDN315108
TQA level 3, 15 size value

Food Quality and Processing FDN205108
TQA level 2, 5 size value

Nutrition and Food Choice FDN205208
TQA level 2, 5 size value
At TQA level 3 the student is expected to acquire a combination of theoretical and/or technical and factual knowledge
and skills and use judgement when varying procedures to deal with unusual or unexpected aspects that may arise. Some
skills in organising self and others are expected. TQA level 3 is a standard suitable to prepare students for further study
at the tertiary level. It is an approximate match to current Tasmanian Certificate of Education (TCE) level 5 courses and
VET competencies at this level are often those characteristic of an AQF Certificate III.
At TQA level 2 the student is expected to carry out tasks and activities that involve a range of knowledge and skills,
including some basic theoretical and/or technical knowledge and skills. Limited judgement is required, such as making an
appropriate selection from a range of given rules, guidelines or procedures. TQA level 2 is an approximate match to
current Tasmanian Certificate of Education (TCE) level 3/4 courses and VET competencies at this level are often those
characteristic of an AQF Certificate II.
Tasmanian Qualifications Authority
Version 3
Period of Accreditation: 1/1/2008– 31/12/2012
Date of Publishing: 8 March 2016
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Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2
COURSE DESCRIPTION
Food and Nutrition provides a broad study of the food issues which have ongoing relevance to individual and
community, health and wellbeing. The knowledge, skills and attitudes gained during the course will have
applications in, and benefits for, both vocational and general life experiences.
The courses aim to develop an understanding of the links between food, food processing, nutrition, health and
wellbeing. The courses respond to community concerns about increasing levels of diet -related conditions by
providing students with the knowledge and skills to make informed choices when selecting, storing, purchasing,
preparing and consuming foods that will contribute to a healthy lifestyle.
Contemporary food issues related to nutrition and the market place are raised, investigated and debated. Students
critically inquire into the global economic, social and environmental impacts of current food production practices.
This knowledge enables students to make informed responses to changes in the production to consumption
continuum and exert an influence on future developments in the food industry as educated citizens and in their
future careers.
Students have opportunity to focus their learning in an area related to their vocational pathway through a choice of
three learning contexts. Nutrition and Health Promotion, Hospitality and Food Enterprise options provide
opportunities for students to develop their food-related interests and creativity and apply their conceptual
understanding through the design and production of food-related systems, services and products. Students are
encouraged to link their learning to community and vocational settings to enrich their insights into possible personal
pathways.
LEARNING OUTCOMES
Through the study of Food and Nutrition framework courses, students will:

understand the relationship between nutrition, food and health to enable informed food choices

understand the factors affecting food choice of individuals and groups

safely select, handle, prepare and store foods to maintain quality

apply a knowledge of the functional and sensory aspects of food to maximise nutritional and aesthetic
quality in practical situations

develop awareness of the types and impacts of food processing and marketing

gain an awareness of the impact of current and emerging food production, processing and marketing
techniques on the environment and food supply

address specific food needs by integrating knowledge and skills related to safety, function, social and
aesthetic aspects of foods

locate and critically analyse information

develop skills in managing and organising resources in both practical and research based activities to
complete tasks within agreed timeframes

gain insights into vocational opportunities and potential pathways in food and nutrition related areas.
Tasmanian Qualifications Authority
Version 3
Period of Accreditation: 1/1/2008– 31/12/2012
Date of Publishing: 8 March 2016
4
Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2
COURSE CONTENT
O VERVIEW OF COMPONENTS IN THE COURSE
Unit
Overview
Nutrition
and
Nutrition
35 hours
Food Selection
15 hours
Food Quality
25 hours
Food Technology Production and Processing
25 hours
TQA Level
TQA Level
3
2
Externally
assessed in
exam
50 hour unit
Food
Choice
Food
Quality
and
50 hour unit
Processing
Environmental issues and innovation in food development
20 hours
Food in Context
Externally
assessed in
an
integrated
structured
assessment
task
Practical applications: (eg product development, menus, programs)
Select one of the following options:
Health Promotion
Hospitality
Food Enterprise
30 hours
Tasmanian Qualifications Authority
Version 3
Period of Accreditation: 1/1/2008– 31/12/2012
Date of Publishing: 8 March 2016
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Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2
C OURSE DESCRIPTION AND LEARNING OUTCOMES

Understand the sources, roles of, and types of nutrients and other components in food which contribute
to health

Identify sources of energy and examine factors which influence energy balance

Identify relationships between food and health

Food Selection
20 hours
 Factors affecting food selection
Food Quality
25 hours

Safe storage, preparation and presentation of food

Sensory characteristics of food

Functional properties of food
Understand and apply knowledge about food and nutrition to food selection, preparation, processing
and consumption choices

Explain how various factors influence the selection of food for individuals and groups

Understand and apply a knowledge of the factors affecting food quality

Discern and describe the sensory and aesthetic qualities of a range of foods

Apply a knowledge of the functional properties and characteristics of key foods when preparing foods

Understand causes of food spoilage and how these relate to storage and preservation decisions

Awareness of food safety procedures in commercial and domestic settings

Awareness of a range of methods of food processing and the ability to critically analyse the impact on
nutritional and aesthetic quality

Awareness of factors affecting food product development
Environmental issues and innovation in food production,
processing and marketing
20 hours

Innovation in food product development

Food, environmental and health sustainability factors

Awareness of current and emerging methods of food production, processing, packaging and marketing
and how these affect the environment and food supply
Practical application
30 hours
(eg product development, menus, programs)
Select one of the following options:

Nutrition and Health Promotion

Hospitality

Food Enterprise

Integrate learning from the Nutrition and Food Choice and Food Quality and Processing units in an area
which relates to possible pathway or personal interest

Produce food, menus or programs which involve designing, implementing and evaluating solutions to
food situations

Awareness of vocational opportunities and potential pathways in food and nutrition related context
Information literacy

Locate and critically analyse information

Communicate information

Manage and organise resources in both practical and research based activities to complete tasks within
agreed timeframes
Innovation
Food Technology and Processing

Preservation
25 hours

Packaging and labelling

Impact of food processing technologies

Food product development
(ongoing development)
Management of self and resources
Tasmanian Qualifications Authority
Version 3
Also available at Level 2
5 size value
Nutrition
30 hours

Food nutrients

Eating for optimum nutrition

Contemporary Food Issues
Diet and health in Australia
Influences on nutritional status
Also available at
Level 2 5 size
value
LEARNING OUTCOMES
All Units
Generic
Capabilities
Food in
Context
Environment
&
Food Quality and
Processing
Nutrition and
Food Choice
UNIT
Period of Accreditation: 1/1/2008– 31/12/2012
Date of Publishing: 8 March 2016
6
Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2
UNIT CONTENT
NUTRITION AND FOOD CHOICE - 50 HOUR UNIT
Nutrition (35 hours)


Nutrients
o
macronutrients – types, functions, sources, consequences of excess and deficiency
o
micronutrients – classification and overview of sources and function
o
food handling to retain maximum nutritive value
o
sources
o
overview of requirements and recommended proportions from macronutrients
o
maintaining healthy weight range
Energy

Diet related diseases and dietary implications

Contemporary nutrition and health issues in Australia

Application of food and nutrition knowledge to food selection, preparation, processing and
consumption choices
o Diet analysis, menu planning, evaluation in relation to dietary recommendations
Food Selection (15 hours)

Factors affecting food selection:
o
physiological
o
social
o
psychological
o
economic
FOOD QUALITY AND PROCESSING - 50 HOUR UNIT
Food Quality (25 hours)


Food safety, hygiene and preventative practices
o
food hygiene practices
o
types of contamination – physical, chemical, microbial
o
conditions required for microbial growth
o
food poisoning bacteria
Functional properties of food
o
sensory characteristics of food
o
natural components of key foods: nutrients, enzymes, pigments
o
functions of natural components in food preparation and processing in “key foods”
(refer to Teaching and Learning Guide for details)
Tasmanian Qualifications Authority
Version 3
Period of Accreditation: 1/1/2008– 31/12/2012
Date of Publishing: 8 March 2016
7
Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2
Food Technology and Processing (25 hours)


Cooking methods – classification
o
effects on nutritive and sensory quality of foods
o
types of foods suited to each method
Preservation
o
causes of food spoilage
o
principles and techniques of food preservation
o
additives in food manufacturing

Food packaging, marketing and labelling

Factors influencing food product development
ENVIRONMENT AND INNOVATION - 20 HOUR UNIT

Environmental issues and innovation in food production, processing and marketing

Innovation in food product development

o
food, environmental and health sustainability factors of functional foods
o
technological changes
Impact of current and emerging methods of food production, processing, packaging and marketing
on the environment and food supply
o
food production methods
o
food distribution and retailing
o
packaging
o
gene technology
FOOD IN CONTEXT - 30 HOUR UNIT
Practical application of learning from the Nutrition and Food Choice, Food Quality and Processing or Environment
and Innovation units in an area which relates to a possible pathway or personal interest.
Students can select one or a combination of the following options:

Nutrition and Health Promotion
Could include;
o Analysis or design of a product, program or diet aimed at particular target group or
community need

Hospitality
Could include;

o
Design a signature dish for a restaurant
o
Design a menu for a food outlet
o
Design a food safety plan for a commercial food outlet
Food Enterprise
Could include;
o
Create a food item suitable for sale
o
Identify a gap in the market and develop a product to fill this niche
The project will be submitted for external assessment.
Guidelines and ideas for the project are contained in the Teaching and Learning Guide.
Tasmanian Qualifications Authority
Version 3
Period of Accreditation: 1/1/2008– 31/12/2012
Date of Publishing: 8 March 2016
8
Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2
ASSESSMENT
Criterion-based assessment is a form of assessment which identifies the extent of student achievement at an
appropriate end-point of study. Assessment in the classroom is continuous, much of it is formative, and is done to
help students identify what they need to do to attain the maximum benefit from their study of the course. Therefore,
assessment for summative reporting should focus on what both teacher and student understand to reflect end-point
achievement.
The primary audience for assessment and reporting is the student and the teacher, but may also include parents
when appropriate.
The standard of achievement each student attains on each criterion is recorded as a rating ‘A’, ‘B’, or ‘C’, according to
the outcomes specified in the standards section of the course.
A ‘t’ notation must be used where a student demonstrates any achievement against a criterion less than the standard
specified for the ‘C’ rating. The ‘t’ notation is not described in course standards.
A ‘z’ notation is to be used where a student provides no evidence of achievement at all.
Providers offering this course must participate in quality assurance processes specified by the Tasmanian
Qualifications Authority to ensure provider validity and comparability of standards across all awards. Further
information on quality assurance processes, as well as on assessment, is available in the TQA Senior Secondary
Handbook or on the website at http://www.tqa.tas.gov.au
Internal assessment of all assessment criteria will be made by the school. Schools will report the student’s rating for
each criterion to the Tasmanian Qualifications Authority.
The Tasmanian Qualifications Authority will supervise the external assessment of designated criteria (*) in TQA
courses that include an external assessment regime. The ratings obtained from the external assessments will be
used in addition to those provided from the school to determine the final award.
QUALITY ASSURANCE PROCESSES
The following processes will be facilitated by the TQA to ensure there is:

a match between the standards for achievement specified in the course and the standards
demonstrated by students; and

community confidence in the integrity and meaning of the qualifications.
TQA 2 Food Quality and Processing FDN205108
TQA 2 Nutrition and Food Choice FDN205208
Each provider is responsible for ensuring the integrity and validity of their asse ssment results against the
requirements of the course, including standards, and for maintaining records and documentation that will
demonstrate the integrity, accuracy and validity of the award decisions they make each year.
Where the TQA identifies sufficient potential for concern about the integrity or validity of a provider’s award
decisions it will undertake an investigation. After such an investigation is completed, the TQA may take action
under Section 33 of the Tasmanian Qualifications Authority Act (2003) as it considers appropriate, including but
not limited to:
•
giving the school/college a direction in relation to the provision or assessment of the course
(section 33 (2))
•
refusing to accept results for this course from the provider (section 33 ( 4)).
TQA 3 Food and Nutrition FDN315108
Processes – the Authority gives course providers feedback about any systematic differences in the relationship
of their internal and external assessments and, where appropriate, seeks further evidence through audit and
requires corrective action in the future.
EXTERNAL ASSESSMENT REQUIREMENTS FOR FOOD AND NUTRITION TQA LEVEL 3
The following criteria will be externally assessed: 2, 3, 4 and 8.
Further information regarding external assessment processes and requirements is given in TQA issued Assessment
Guidelines.
Tasmanian Qualifications Authority
Version 3
Period of Accreditation: 1/1/2008 – 31/12/2012
Date of Publishing: 8 March 2016
9
Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2
COURSE CRITERIA
The assessment for Food and Nutrition TQA level 3 will be based on the degree to which a student can:
1.
locate, analyse and convey relevant information
2.
*design, plan, implement and evaluate solutions to food related situations
3.
*understand the relationship between nutrition, food and health
4.
*understand factors affecting food choice
5.
apply knowledge and skills in maintaining food quality in relation to food safety, nutrition and aesthetics
6.
understand the effects of food processing and technology
7.
demonstrate a knowledge of the factors affecting the sustainability of current and emerging methods of
food production, processing, packaging and marketing
8.
*apply and integrate food-related principles in response to specific needs and contexts
* denotes criteria that are externally assessed.
The assessment for Nutrition and Food Choice FDN205208 will be based on the degree to which a student
can:
1.
locate, analyse and convey relevant information
2.
design, plan, implement and evaluate solutions to food related situations
3.
understand the relationship between nutrition, food and health
4.
understand factors affecting food choice.
The assessment for Food Quality and Processing FDN205108 will be based on the degree to which a student
can:
1.
locate, analyse and convey relevant information
2.
design, plan, implement and evaluate solutions to food related situations
5.
apply knowledge and skills in maintaining food quality in relation to food safety, nutrition an d aesthetics
6.
understand the effects of food processing and technology on food quality
NOTE: The 3rd and 4th criteria assessed in Food Quality and Processing are numbered ‘5’ and ‘6’ respectively in
order to maintain a common criterion numbering system for the Food and Nutrition framework.
Tasmanian Qualifications Authority
Version 3
Period of Accreditation: 1/1/2008– 31/12/2012
Date of Publishing: 8 March 2016
10
Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2
STANDARDS
FOOD AND NUTRITION TQA LEVEL 3
C RITERION 1
‘C’ R ATING
‘B’ R ATING
‘A’ R ATING
Locate, analyse and convey
relevant information
With a high degree of independence, a
student can:
With a high degree of independence, a
student can:
With a high degree of independence, a
student can:
Tasmanian Qualifications Authority
Version 3

use a range of appropriate resources
to collect and analyse most key
aspects of information

locate and use a wide range of
appropriate resources to analyse
information

locate and use a wide range of
appropriate resources to critically
analyse information

identify valid sources of information,
integrate most information into
responses and use appropriate
conventions in referencing sources

identify valid sources of information,
integrate key information into
responses and accurately use
appropriate conventions in referencing
sources

identify valid sources of information,
fully integrate all key information into
responses and accurately use
appropriate conventions in referencing
sources

convey information and ideas in a
range of forms with adjustments made
for different contexts and audiences in
a clear manner and including key
detail.

convey information and ideas in a
range of forms appropriate to context
and audience in a clear, well
structured manner and including most
details.

convey information and ideas in a
broad range of forms appropriate to
context and audience in a clear, well
structured and detailed manner.
Period of Accreditation: 1/1/2008– 31/12/2012
Date of Publishing: 8 March 2016
11
Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2
FOOD AND NUTRITION TQA LEVEL 3
C RITERION 2
Design, plan, implement and
evaluate solutions to food
related situations
Tasmanian Qualifications Authority
Version 3
‘C’ R ATING
‘B’ R ATING
‘A’ R ATING
With a high degree of independence, a
student can:
With a high degree of independence, a
student can:
With a high degree of independence, a
student can:

identify most of the range of factors,
issues and concepts which relate to
food problems and integrate most of
this knowledge into solutions

identify the range of factors, issues
and concepts which relate to food
problems and integrate this knowledge
into appropriate solutions

identify the range of factors, issues
and concepts which relate to food
problems and fully integrate this
knowledge into appropriate solutions

use reflective thinking skills at most
stages during the design process and
implementation phase to evaluate
solutions and monitor own progress

usually use reflective thinking skills in
an ongoing manner during the design
process and implementation phase to
evaluate solutions and monitor own
progress

use reflective thinking skills in an
effective manner during the design
process and implementation phase to
effectively evaluate solutions and
monitor own progress

plan and organise to usually complete
tasks within agreed timelines.

plan and organise to complete tasks
within agreed timelines.

plan and organise to consistently and
fully complete tasks within agreed
timelines.
Period of Accreditation: 1/1/2008– 31/12/2012
Date of Publishing: 8 March 2016
12
Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2
FOOD AND NUTRITION TQA LEVEL 3
C RITERION 3
Understand the relationship
between nutrition, food and
health
Tasmanian Qualifications Authority
Version 3
‘C’ R ATING
‘B’ R ATING
‘A’ R ATING
A student can:
A student can:
A student can:

demonstrate an understanding of
nutrients, energy and the effects of
imbalances

demonstrate a sound understanding of
nutrients, energy and the effects of
imbalances

demonstrate a broad understanding of
nutrients, energy and the effects of
imbalances

demonstrate an understanding of
current nutritional recommendations
and usually apply these, providing
some justification for choices

demonstrate a sound understanding of
current nutritional recommendations
and consistently apply these, providing
justification for choices

demonstrate a broad understanding of
current nutritional recommendations
and consistently and appropriately
apply these, providing detailed
justification for choices


analyse foods using nutritional
knowledge and make appropriate
suggestions for changes
analyse foods using nutritional
knowledge, detailing and justifying
appropriate suggestions for changes

critically analyse foods using nutritional
knowledge detailing and fully justifying
appropriate suggestions for changes

suggest the likely consequences of a
range of dietary practices.
accurately suggest the likely
consequences of a range of dietary
practices.

accurately suggest the likely
consequences of a broad range of
dietary practices.

Period of Accreditation: 1/1/2008 – 31/12/2012
Date of Publishing: 8 March 2016
13
Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2
FOOD AND NUTRITION TQA LEVEL 3
C RITERION 4
‘C’ R ATING
‘B’ R ATING
‘A’ R ATING
Understand factors affecting
food choice
A student can:
A student can:
A student can:
Tasmanian Qualifications Authority
Version 3

analyse the factors and some of the
inter-relationships influencing the
choice of foods for individuals and
groups

critically analyse the inter-relationships
of a range of factors influencing the
choice of foods for individuals and
groups

critically analyse the inter-relationships
of a broad range of factors influencing
the choice of foods for individuals and
groups

provide a range of appropriate
examples of the factors which impact
on choice of foods

provide a range of detailed and
appropriate examples of the factors
which impact on choice of foods

provide a broad range of detailed and
appropriate examples of the factors
which impact on choice of foods

apply an understanding of factors
affecting food choice to provide
appropriate responses to food
problems.

apply an understanding of factors
affecting food choice to provide
appropriate responses to a range of
food problems.

apply a broad and detailed
understanding of factors affecting food
choice to provide appropriate
responses to a range of food
problems.
Period of Accreditation: 1/1/2008– 31/12/2012
Date of Publishing: 8 March 2016
14
Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2
FOOD AND NUTRITION TQA LEVEL 3
C RITERION 5
Apply knowledge and skills
in maintaining food quality in
relation to food safety,
nutrition and aesthetics
Tasmanian Qualifications Authority
Version 3
‘C’ R ATING
‘B’ R ATING
‘A’ R ATING
A student can:
A student can:
A student can:

describe most of the factors which
affect food safety, nutritive value and
aesthetic quality in key foods

describe the range of factors which
affect food safety, nutritive value and
aesthetic quality in key foods

describe in detail the range of factors
which affect food safety, nutritive value
and aesthetic quality in key foods

demonstrate an understanding of most
of the appropriate handling, storage
and processing methods to maintain
food safety, nutritive value and
aesthetic features for key foods

demonstrate an understanding of
appropriate handling, storage and
processing methods to maintain food
safety, nutritive value and aesthetic
features for key foods

demonstrate a comprehensive
understanding of appropriate
handling, storage and processing
methods to maintain food safety,
nutritive value and aesthetic features
for key foods

apply knowledge and skills in practical
food activities through mostly
appropriate choices of processes and
techniques.

apply sound knowledge and skills in
practical food activities through
appropriate choices of processes and
techniques.

apply comprehensive knowledge and
skills in practical food activities through
appropriate choices of processes and
techniques.
Period of Accreditation: 1/1/2008 – 31/12/2012
Date of Publishing: 8 March 2016
15
Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2
FOOD AND NUTRITION TQA LEVEL 3
C RITERION 6
Understand the effects of
food processing and
technology on food quality
Tasmanian Qualifications Authority
Version 3
‘C’ R ATING
‘B’ R ATING
‘A’ R ATING
A student can:
A student can:
A student can:

identify most of the causes of food
spoilage and provide appropriate
explanations about how these relate to
storage and preservation decisions for
most foods

identify the causes of food spoilage
and provide appropriate explanations
about how these relate to storage and
preservation decisions for a range of
foods

identify the range of causes of food
spoilage and provide appropriate
explanations about how these relate to
storage and preservation decisions for
a wide range of foods

outline food safety practices in
commercial and domestic settings,
identifying most key points

outline food safety practices in
commercial and domestic settings,
identifying key points

outline food safety practices in
commercial and domestic settings in a
detailed and effective manner

understand the main methods of food
processing and evaluate their impact
on nutritional and aesthetic quality

understand a range of methods of food
processing and analyse their impact
on nutritional and aesthetic quality

understand a broad range of methods
of food processing and critically
analyse their impact on nutritional and
aesthetic quality

identify most of the factors affecting
food product development.

identify a range of factors affecting
food product development.

identify and explain a wide range of
factors affecting food product
development.
Period of Accreditation: 1/1/2008– 31/12/2012
Date of Publishing: 8 March 2016
16
Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2
FOOD AND NUTRITION TQA LEVEL 3
C RITERION 7
Demonstrate a knowledge of
the factors affecting the
sustainability of current and
emerging methods of food
production, processing,
packaging and marketing
Tasmanian Qualifications Authority
Version 3
‘C’ R ATING
‘B’ R ATING
‘A’ R ATING
A student can:
A student can:
A student can:

evaluate the features of current and
emerging methods of food production,
processing, packaging and marketing
in relation to how they affect the
environment and food supply

analyse some of the current and
emerging methods of food production,
processing, packaging and marketing
in relation to how they affect the
environment and food supply

critically analyse a range of the current
and emerging methods of food
production, processing, packaging and
marketing in relation to how they affect
the environment and food supply

consider ethical, environmental and
health factors in discussions about the
sustainability of innovations.

evaluate ethical, environmental and
health factors in discussions about the
sustainability of innovations.

analyse ethical, environmental and
health factors in discussions about the
sustainability of innovations.
Period of Accreditation: 1/1/2008 – 31/12/2012
Date of Publishing: 8 March 2016
17
Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2
FOOD AND NUTRITION TQA LEVEL 3
C RITERION 8
Apply and integrate foodrelated principles* in
response to specific needs
and contexts
‘C’ R ATING
‘B’ R ATING
‘A’ R ATING
A student can:
A student can:
A student can:

identify areas for investigation relating
to the chosen context and undertake
research, consultation and / or
experimentation using a range of
resources

identify the main areas for
investigation relating to the chosen
context and undertake research,
consultation and / or experimentation
using a range of relevant resources

demonstrate an understanding of most
of the relevant concepts and principles
with appropriate explanations

demonstrate a sound understanding of
most of the relevant concepts,
principles and some inter-relationships
with appropriate and detailed
explanations
generate and evaluate possible
options to inform most aspects of
solution(s)

document most relevant aspects of the
process, key learning and product in a
clear manner.




identify relevant and appropriate areas
for investigation relating to the chosen
context and undertake research,
consultation and / or experimentation
using a wide range of relevant
resources

demonstrate a strong understanding of
the relevant concepts and principles
with appropriate and detailed
explanations
generate and analyse possible options
to refine solution(s)

generate and critically analyse a range
of possible options to effectively refine
solution(s)
document relevant aspects of the
process, key learning and product in a
clear manner.

document all relevant aspects of the
process, key learning and product in a
clear and accurate manner.
* Principles which relate to the particular topic and context which could include a combination of nutritional, functional, aesthetic, safety, environmental
and social principles.
Tasmanian Qualifications Authority
Version 3
Period of Accreditation: 1/1/2008– 31/12/2012
Date of Publishing: 8 March 2016
18
Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2
STANDARDS
NUTRITION AND FOOD CHOICE TQA LEVEL 2 AND FOOD QUALITY AND PROCESSING TQA LEVEL 2
C RITERION 1
‘C’ R ATING
‘B’ R ATING
‘A’ R ATING
Locate, analyse and convey
relevant information
With occasional guidance and minimal
assistance, a student can:
With minimal assistance, a student can:
With minimal assistance, a student can:

use resources to collect some relevant
information

use appropriate resources to collect
and analyse some key aspects of
information
With limited assistance, a student can:

use a range of appropriate resources
to collect and analyse key aspects of
information
With limited assistance, a student can:
With limited assistance, a student can:


Tasmanian Qualifications Authority
Version 3
identify sources of information,
integrate some of the relevant key
information into responses and attempt
to reference sources
convey information in a range of forms
with some awareness of context and
audience, and including some details.

identify sources of information,
integrate most of the key information
into responses and usually use
appropriate conventions in referencing
sources

convey information and ideas in a
range of forms with knowledge of
context and audience, and including
most key details.

identify valid sources of information,
integrate in detail the key information
into responses and use appropriate
conventions in referencing sources

convey information and ideas in a
range of forms with adjustments made
for context and audience, and
including key details.
Period of Accreditation: 1/1/2008 – 31/12/2012
Date of Publishing: 8 March 2016
19
Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2
NUTRITION AND FOOD CHOICE TQA LEVEL 2 AND FOOD QUALITY AND PROCESSING TQA LEVEL 2
C RITERION 2
Design, plan, implement and
evaluate solutions to food
related situations
‘C’ R ATING
‘B’ R ATING
‘A’ R ATING
With minimal assistance, a student can:
With minimal assistance, a student can:
With minimal assistance, a student can:

identify some of the factors, issues and
concepts which relate to food
problems and partially relate this
knowledge to solutions.

identify most of the factors, issues and
concepts which relate to food
problems and relate some of this
knowledge to solutions

identify most of the factors, issues and
concepts which relate to food
problems and integrate most of this
knowledge into solutions

sometimes use reflective thinking skills
during the design process and
implementation phase to evaluate
solutions and monitor own progress.

use reflective thinking skills during the
design process and implementation
phase to evaluate solutions and
monitor own progress.
With minimal assistance and prompting, a
student can:

use reflective thinking practices during
the design process and
implementation phase to evaluate
solutions and monitor own progress.
With assistance, a student can:

Tasmanian Qualifications Authority
Version 3
plan and organise to complete tasks.
A student can:

plan and organise to complete tasks.
A student can:

plan and organise to complete tasks
mostly within agreed timelines.
Period of Accreditation: 1/1/2008– 31/12/2012
Date of Publishing: 8 March 2016
20
Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2
NUTRITION AND FOOD CHOICE TQA LEVEL 2
C RITERION 3
Understand the relationship
between nutrition, food and
health
‘C’ R ATING
‘B’ R ATING
‘A’ R ATING
With limited assistance and minimal
guidance, a student can:
A student can:
A student can:

demonstrate an understanding of most
of the nutrients, energy and some of
the effects of imbalances

demonstrate a basic understanding of
nutrients, energy and some of the
effects of imbalances

demonstrate an understanding of
nutrients, energy and most of the
effects of imbalances

demonstrate an understanding of most
current nutritional recommendations
and apply these, providing justification
for choices.

demonstrate a basic understanding of
most current nutritional
recommendations and sometimes
apply these, providing justification for
choices

demonstrate an understanding of most
current nutritional recommendations
and usually apply these, providing
justification for choices
With limited assistance, a student can:
Tasmanian Qualifications Authority
Version 3

consider and evaluate foods using
nutritional knowledge and make
appropriate suggestions for changes

consider and evaluate foods using
nutritional knowledge and usually
make appropriate suggestions for
changes

analyse foods using nutritional
knowledge and usually make
appropriate suggestions for changes.

suggest the likely consequences of
most specified dietary practices.

suggest the likely consequences of
some specified dietary practices.

suggest the likely consequences of
most specified dietary practices.
Period of Accreditation: 1/1/2008 – 31/12/2012
Date of Publishing: 8 March 2016
21
Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2
NUTRITION AND FOOD CHOICE TQA LEVEL 2
C RITERION 4
‘C’ R ATING
‘B’ R ATING
‘A’ R ATING
Understand factors affecting
food choice
With limited assistance, a student can:
A student can:
A student can:
Tasmanian Qualifications Authority
Version 3

identify factors influencing the choice
of foods for individuals and groups and
describe some of the interrelationships

identify most of the factors influencing
the choice of foods for individuals and
groups and describe some of the interrelationships

identify the factors influencing the
choice of foods for individuals and
groups and describe some of the interrelationships

provide appropriate examples of the
factors which impact on choice of
foods

provide appropriate examples of most
of the factors which impact on choice
of foods

provide a range of appropriate
examples of most of the factors which
impact on choice of foods

apply a knowledge of factors affecting
food choice to provide appropriate
responses to food problems.

apply a knowledge of factors affecting
food choice to provide some
appropriate responses to food
problems.

apply a knowledge of factors affecting
food choice to provide appropriate
responses to food problems.
Period of Accreditation: 1/1/2008– 31/12/2012
Date of Publishing: 8 March 2016
22
Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2
FOOD QUALITY AND PROCESSING TQA LEVEL 2
C RITERION 5
Apply knowledge and skills
in maintaining food quality in
relation to food safety,
nutrition and aesthetics
‘C’ R ATING
‘B’ R ATING
‘A’ R ATING
A student can:
A student can:
A student can:

describe a limited range of the factors
which affect food safety, nutritive value
and aesthetic quality in most key
foods.

describe some of the factors which
affect food safety, nutritive value and
aesthetic quality in most key foods

describe the factors which affect food
safety, nutritive value and aesthetic
quality in most key foods

demonstrate a basic knowledge of the
appropriate handling, storage and
processing methods to maintain food
safety, nutritive value and aesthetic
features for key foods.

demonstrate a knowledge of most of
the appropriate handling, storage and
processing methods to maintain food
safety, nutritive value and aesthetic
features for key foods

apply basic knowledge and skills in
practical food activities through mostly
appropriate choices of processes and
techniques.
With limited assistance, a student can:

demonstrate a knowledge of most of
the appropriate handling, storage and
processing methods to maintain food
safety, nutritive value and aesthetic
features for key foods.
With occasional guidance, a student can:
With some assistance, a student can:

Tasmanian Qualifications Authority
Version 3

apply basic knowledge and skills in
practical food activities through mostly
appropriate choices of processes and
techniques.
apply basic knowledge and skills in
practical food activities through mostly
appropriate choices of processes and
techniques.
Period of Accreditation: 1/1/2008 – 31/12/2012
Date of Publishing: 8 March 2016
23
Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processing TQA Level 2
FOOD QUALITY AND PROCESSING TQA LEVEL 2
C RITERION 6
Understand the effects of
food processing and
technology on food quality
Tasmanian Qualifications Authority
Version 3
‘C’ R ATING
‘B’ R ATING
‘A’ R ATING
With limited assistance, a student can:
A student can:
A student can:

identify most of the causes of food
spoilage and provide some
explanations about how these relate to
storage and preservation decisions for
most foods

identify most of the causes of food
spoilage and provide some
explanations about how these relate to
storage and preservation decisions for
some foods

identify most of causes of food
spoilage and provide explanations
about how these relate to storage and
preservation decisions for most foods

outline most of the appropriate
features of food safety practices in
commercial and domestic settings

outline some of the appropriate
features of food safety practices in
commercial and domestic settings

outline most of the appropriate
features of food safety practices in
commercial and domestic settings

identify a range of methods of food
processing and describe their impacts
on nutritional and aesthetic quality

identify a range of methods of food
processing and describe their impact
on nutritional and aesthetic quality

understand the main methods of food
processing and analyse their impact
on nutritional and aesthetic quality

identify some of the factors affecting
food product development.

identify a limited range of factors
affecting food product development.

identify some of the factors affecting
food product development.
Period of Accreditation: 1/1/2008– 31/12/2012
Date of Publishing: 8 March 2016
24
Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Qu ality and Processing TQA Level 2
QUALIFICATIONS AVAILABLE
Food and Nutrition (with the award of):
PRELIMINARY ACHIEVEMENT
SATISFACTORY ACHIEVEMENT
COMMENDABLE ACHIEVEMENT
HIGH ACHIEVEMENT
EXCEPTIONAL ACHIEVEMENT
Nutrition and Food Choice (with the award of):
PRELIMINARY ACHIEVEMENT
SATISFACTORY ACHIEVEMENT
COMMENDABLE ACHIEVEMENT
HIGH ACHIEVEMENT
EXCEPTIONAL ACHIEVEMENT
Food Quality and Processing (with the award of):
PRELIMINARY ACHIEVEMENT
SATISFACTORY ACHIEVEMENT
COMMENDABLE ACHIEVEMENT
HIGH ACHIEVEMENT
EXCEPTIONAL ACHIEVEMENT
AWARD REQUIREMENTS
Food and Nutrition TQA level 3
The final award will be determined by the Tasmanian Qualifications Authority from the 12 ratings (8 ratings from the
internal assessment and 4 ratings from the external assessment).
The minimum requirements for an award in this course are as follows:
EXCEPTIONAL ACHIEVEMENT (EA)
10 ‘A’, 2 ‘B’ ratings (3 ‘A’, 1 ‘B’ from external assessment).
HIGH ACHIEVEMENT (HA)
4 ‘A’, 5 ‘B’, 3 ‘C’ ratings (1 ‘A’, and 3 ‘B’ from external assessment).
COMMENDABLE ACHIEVEMENT (CA)
6 ‘B’, 5 ‘C’ ratings (2 ‘B’, 2 ‘C’ from external assessment).
SATISFACTORY ACHIEVEMENT (SA)
10 ‘C’ ratings (2 ‘C’ from external assessment).
PRELIMINARY ACHIEVEMENT (PA)
6 ‘C’ ratings.
A student who otherwise achieves the ratings for a CA (Commendable Achievement) or SA (Satisfactory
Achievement) award but who fails to show any evidence of achievement in one or more criteria (‘z’ notation)
will be issued with a PA (Preliminary Achievement) award.
Tasmanian Qualifications Authority
Version 3
Period of Accreditation: 1/1/2008– 31/12/2012
Date of Publishing: 8 March 2016
25
Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and Processin g TQA Level 2
Nutrition and Food Choice TQA level 2 AND Food Quality and Processing TQA level 2
The final award will for these courses will be determined by the Tasmanian Qualifications Authority from the 4
ratings.
The minimum requirements for an award in this course are as follows:
EXCEPTIONAL ACHIEVEMENT (EA)
3 ‘A’ ratings and 1 ‘B’ rating
HIGH ACHIEVEMENT (HA)
2 ‘A’, 2 ‘B’ ratings
COMMENDABLE ACHIEVEMENT (CA)
2 ‘B’, 2 ‘C’ ratings
SATISFACTORY ACHIEVEMENT (SA)
3 ‘C’ ratings
PRELIMINARY ACHIEVEMENT (PA)
2 ‘C’ ratings.
A student who otherwise achieves the ratings for a CA (Commendable Achievement) or SA (Satisfactory
Achievement) award but who fails to show any evidence of achievement in one or more criteria (‘z’ notation)
will be issued with a PA (Preliminary Achievement) award.
COURSE EVALUATION
Formal evaluations of the course will be undertaken during the second and fourth years of accreditation. An
evaluation report will be provided to the TQA.
The evaluations will focus on identifying any issues with regards to:



the match between the standards for achievement specified in the course and the standards
demonstrated by students;
community confidence in the integrity and meaning of the qualifications; and
access, delivery and resources;
and, if appropriate, make recommendations regarding changes to the course.
COURSE DEVELOPER
Department of Education, Tasmania.
ACCREDITATION
The accreditation period for this course is from 1 January 2008 to 31 December 2012.
VERSION HISTORY
Version 1 – Accredited Version (4 October 2007).
Version 1.a – Clarification of Course Size and Complexity (6 March 2008).
Version 2 – New quality assurance regime as per the Authority’s decision on 1 October 2008 (28 November 2008).
Version 3 – Change to TQA level 2 courses’ quality assurance methodology (21 June 2011).
Tasmanian Qualifications Authority
Version 3
Period of Accreditation: 1/1/2008– 31/12/2012
Date of Publishing: 8 March 2016
26
Food and Nutrition TQA Level 3, Nutrition and Food Choice & Food Quality and
Processing TQA Level 2
VERSION CONTROL
This document is a Word version of the course. It is not a TQA controlled version. The current PDF version of
the course on the TQA website is the definitive one.
Tasmanian Qualifications Authority
Version 3
Period of Accreditation: 1/1/2007 – 31/12/2011
Date of Publishing: 8 March 2016
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