Sample 5: Food Studies 11

Topic: Hasta be Pasta

Prescribed Learning Outcomes:

Food-Preparation Principles

It is expected that students will:

• demonstrate an understanding of cooking principles
• explain and use basic food-related terminology
• display a willingness to work co-operatively with others

It is expected that students will:

• demonstrate the appropriate use of basic food-preparation equipment
• apply safe food practices
• use creative expression in food preparation and presentation

It is expected that students will:

• select food products and meals to meet nutritional and aesthetic standards

It is expected that students will:

• describe the functions of nutrients in the body
• identify the food sources of nutrients

Overview

Students completed a unit on carbohydrates that featured pasta dishes. Evaluation was based on:

• lab performance
• posters on pasta
• participation in a tasting buffet

Planning for Assessment and Evaluation

• The teacher provided an overview of carbohydrates­types, functions in the body, Recommended Nutrient Intake (RNI), and various sources.
• In a series of laboratory activities, the teacher demonstrated the preparation of fresh pasta with semolina as the main ingredient. A pasta machine was used to shape the pasta. During the demonstration, the teacher provided background information about the history of pasta, emphasized correct cooking techniques, discussed the effects of cooking on seasonings, and showed how to determine when pasta is ready to serve. The class discussed various ways to use pasta within a menu (e.g., main dish, appetizer, side dish) and suggested reasons for its popularity in North America.
• Student pairs were asked to select and prepare two foods using fresh pasta. In one lab, students created pasta with a sauce requiring minimal time to prepare; in the other, they produced pasta dishes requiring more complex preparation.
• Students worked co-operatively to choose dishes that met the criteria for the labs and that also satisfied their own preferences. The class also reviewed general evaluation criteria for lab work and discussed some of the specific requirements of the assignments. The teacher distributed copies of a rating scale for students to refer to as they worked.
• Students then continued their investigation of pasta, looking at dishes from a variety of Asian and European cuisines. They worked in groups to create posters advertising pasta dishes from selected cuisines other than Italian, then they prepared pasta recipes from these cultures for a tasting buffet.

Defining the Criteria

The teacher established criteria for the lab activities with input from students. Similar criteria were used for lab activities throughout the course.

Lab Performance

Recipe Selection and Market Order

• recipe meets the criteria for the lab (e.g., fresh pasta with a sauce prepared in a specified amount of time)
• recipes chosen are appropriate to the theme
• recipes reflect principles of nutrition
• market orders accurately adapt the amount of ingredients to serve two people

To what extent does the student:

• demonstrate appropriate personal hygiene
• effectively follow FOODSAFE principles in preparation and clean-up

To what extent does the student:

• co-operate with partner, persevere, and solve problems that arise
• use time effectively
• demonstrate that he or she is well organized

To what extent does the student:

• use equipment efficiently and safely
• use correct techniques for specific food preparation
• follow correct sequence of steps in food preparation
• successfully complete the preparation to create the desired product

• spices and herbs enhance flavour
• garnish is appealing
• presented at the ideal temperature
• aesthetically pleasing and appropriately presented
• appropriate degree of doneness

To what extent does the group:

• provide carefully researched information about the use of pasta in a cuisine other than Italian
• include examples of a variety of pasta dishes for the selected cuisine
• use food-related terminology accurately
• provide a message that is clear, understandable, and thought-provoking
• present at least one specific recipe that can be made in the lab
• follow recipe to successfully produce dish for tasting buffet

Assessing and Evaluating Student Performance

The teacher used rating scales to assess the practical labs, pasta poster, and tasting buffet. Each student completed the rating scales as self-assessments. Students had copies of the poster rating scale as they worked on their posters. The same scale was also used for peer assessment.

	Rating
Criteria	Self	Peer	Consensus: Final Score	Comments
Recipe Selection and Market Order meets the criteria for the lab appropriate to the theme reflects principles of nutrition accurately adapts amount of ingredients to serve two people	/5	/5	/5
Safety and Sanitation demonstrates appropriate personal hygiene effectively follows FOODSAFE principles in preparation and clean-up	/5	/5	/5
Organization and Time Management co-operates with partner uses time effectively is organized	/5	/5	/5
Preparation Techniques uses equipment efficiently and safely uses correct techniques follows correct sequence of steps completes the preparation successfully	/5	/5	/5
Product and Presentation spices and herbs enhance flavour garnish is appealing presented at ideal temperature aesthetically pleasing and appropriately presented appropriate degree of doneness	/5	/5	/5
TOTAL SCORE			/25

Key:  5­Outstanding
     4­Good
     3­Satisfactory
     2­Criteria Partially Met
     1­Criteria Not Met

Criteria	Rating	Comments
provides carefully researched information about the use of pasta in a cuisine other than Italian
includes examples of a variety of pasta dishes from the selected cuisine
uses food-related terminology with precision
message is clear, understandable, and thought-provoking
presents at least one specific recipe that can be made in the lab
follows recipe to successfully produce dish for tasting buffet

Key:  5­Outstanding
     4­Good
     3­Satisfactory
     2­Criteria Partially Met
     1­Criteria Not Met

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