Coursework

In Entry Level Home Economics, students must complete one coursework project. Teachers assess the coursework assignment, we moderate it, and it accounts for 60 percent of the final marks. Teachers can either set their own tasks or choose one of our exemplar titles.

The coursework is divided into two parts:

Part A – a portfolio consisting of three pieces of work (worth 20 percent); and
Part B – practical food preparation activities (worth 40 percent).

More detail on each part appears below:

	% Weighting	Nature of Assessment
Part A (written work)	20%	Students must produce a portfolio that includes three pieces of written work. These must be based on the study units listed below: Family Life; Diet and Health; and Choice and management of Resources. Each piece of written work should not exceed three A4 pages in length. This assignment must give students the opportunity to: demonstrate their knowledge and understanding of the specification content; apply their knowledge, understanding and skills in relevant contexts; plan and carry out activities, using ICT where appropriate; and make general evaluations, draw conclusions and suggest improvements.
Part B (planning and implementing food preparation activities)	40%	Written Work Students must: identify the dishes chosen for the practical work; justify the choice of dishes, giving their reasons based on their knowledge and understanding of nutrition and the range of skills that they can demonstrate through preparing the meals; write a plan of action, which includes the ingredients and equipment required, costs, details of the activities to be carried out and a time plan showing the sequence of events; evaluate the practical activities, including the final products and suggest improvements; photograph the final products as evidence of what was produced. Practical Work We recommend that teachers allocate a session of approximately 1½ - 2 hours to the practical activity. Students must: prepare two dishes; show reasonable competence and safety in the use of the relevant ingredients, resources and equipment; show reasonable competence in the use of the relevant managerial, manipulative and technological skills; and show reasonable skill in producing final products which are of a satisfactory quality and meet the requirements of the task. This assignment must give students the opportunity to: justify their choice of final outcomes; select and use a range of appropriate processes and skills competently; carry out a plan of action; and make general evaluations, draw conclusions and suggest improvements.

% Weighting

Nature of Assessment

Part A (written work)

20%

Students must produce a portfolio that includes three pieces of written work. These must be based on the study units listed below:

Family Life;
Diet and Health; and
Choice and management of Resources.

Each piece of written work should not exceed three A4 pages in length. This assignment must give students the opportunity to:

demonstrate their knowledge and understanding of the specification content;
apply their knowledge, understanding and skills in relevant contexts;
plan and carry out activities, using ICT where appropriate; and
make general evaluations, draw conclusions and suggest improvements.

Part B (planning and implementing food preparation activities)

40%

Written Work
Students must:

identify the dishes chosen for the practical work;
justify the choice of dishes, giving their reasons based on their knowledge and understanding of nutrition and the range of skills that they can demonstrate through preparing the meals;
write a plan of action, which includes the ingredients and equipment required, costs, details of the activities to be carried out and a time plan showing the sequence of events;
evaluate the practical activities, including the final products and suggest improvements;
photograph the final products as evidence of what was produced.

Practical Work
We recommend that teachers allocate a session of approximately 1½ - 2 hours to the practical activity. Students must:

prepare two dishes;
show reasonable competence and safety in the use of the relevant ingredients, resources and equipment;
show reasonable competence in the use of the relevant managerial, manipulative and technological skills; and
show reasonable skill in producing final products which are of a satisfactory quality and meet the requirements of the task.

This assignment must give students the opportunity to:

justify their choice of final outcomes;
select and use a range of appropriate processes and skills competently;
carry out a plan of action; and
make general evaluations, draw conclusions and suggest improvements.