WJEC Level 3 Certificate in Food Science and Nutrition

281 Using an example Learner Assignment Brief throughout, this chapter will demonstrate the level of detail which is required from you, along with guidance as to how to present your work at each stage of the assessment process. This will include a range of example responses for different levels of achievement. Before being introduced to the example LAB you should: ⦁ Have completed the teaching and learning for Unit 1 and compiled a folder of relevant class notes and resources to assist in your responses to the tasks. ⦁ Have been introduced to and practised a range of advanced practical cooking skills and compiled a bank of recipes for complex advanced dishes you have cooked during your practical lessons. (Guidance regarding appropriate level three skills can be found on the WJEC open website > resources for teachers > Unit 1 Practical Skills dishes.) See also Chapters 13–18 of this book. ⦁ Be familiar with the AC/LOs for this unit. The AC will not change, but the context / scenario could change. Unit 1 Internal assessment process Below is a flow chart that summarises all the stages you need to complete for the Unit 1 assessment: Please note: Class notes and resources Your class notes /resources may be in electronic format or hard copy. Remember to reference your source material and compile a bibliography of textbooks, websites, newspaper articles, etc., which you have used to compile your class notes. Once you have been introduced to the LAB, you are not able to add to your class notes, make use of textbooks, or access the Internet other than to look for recipes and access nutritional analysis software. Carefully read the LABs provided by the exam board and select the one you are going to use. 1 Analyse your selected LAB. Highlight and annotate key words and key information e.g. specified client / target group, context of scenario. 2 Task 1: Produce a written report , the evidence for which should cover AC3.3, AC4.2, AC2.1, AC2.2, AC3.1, AC3.2, AC3.4, AC4.1, AC2.3, AC1.1, AC1.2, AC1.3, AC1.4, AC5.1 and AC5.2, and take the form of: a) An email response. b) A description of the chosen dishes. c) Written justification of how the chosen dishes/menu meet the nutritional needs of the client / target group selected from the brief. d) Plans for the production of the chosen dishes and accompaniments, which shows application of knowledge, whilst addressing the Assessment Criteria. 3 Task 2: Complete the practical skills test , the evidence for which should cover AC6.1, AC6.2, AC6.3, AC6.4, AC6.5, AC6.6, AC6.7, and take the form of: a) Your completed dishes served to a professional standard as they would be if chosen from a menu. You will need to produce two place settings. b) A Practical Observational Record Sheet (completed by your teacher/assessor) relating to the preparation, cooking and presentation of your chosen dishes. You can only attempt your dishes once. c) Clear photographic evidence of practical outcomes. d) Annotated plan of production. 4 Task 3: Attend an interview , the evidence for which should further address the required criteria for AC1.4, AC2.1, AC2.2, AC2.3, AC3.1, AC3.2, AC3.3, AC3.4, AC4.1 and AC4.2 and take the form of: a) Preparatory notes (summary – 1 A4 page of notes), that further address the required criteria (which you can use as a prompt when answering questions). b) A transcript of responses given to questions. (The teacher who is assessing your interview will complete an Observation Record Sheet of the interview, which should demonstrate further application of knowledge.) 5 Unit 1 Internal assessment process