|1.||Distinguish ways to use and change ingredients and techniques for specific outcomes;|
|2.||Conceptualise and evaluate food production for intended outcomes;|
|3.||Analyse how specific physical and chemical change in food occurs;|
|4.||Investigate a range of techniques to develop particular food products;|
|5.||Discuss the underlying relationship between specific characteristics of food products and food science.|
|Journal||Dietary journal with commentary (800 words)||20%|
|Portfolio||Worksheets (4) with annotated reflections about changes to food through physical or chemical change and/or to develop palatability (1400 words)||35%|
|Presentation||Food preservation information sheet and presentation. (1200 words PLUS 10 minute presentation)||45%|
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