Appendix 1.

Appendix 1.2

Template for informative Poster

Appendix 1.3 Marking key for poster

Appendix 3.1 Anecdotal notes

Appendix 4.1 rubric on meal roster
Appendix 6.1 Marking key for major assessment

Marking Key

Description MARKS

PART ONE: MEAL PLAN

Excellent signs of team work and and group collaboration when designing and planning out their meal plan. Produced a 3
thorough and detail explanation of the steps they will follow in creating their meal. Provided 4 or more examples of meals they
would create. Made note of who will bring what ingredients and where they will get the ingredients from.

Good signs of team work and and group collaboration when designing and planning out their meal plan. Produced a good 2
explanation of the steps they will follow in creating their meal. Provided at least 3 examples of meals they could’ve created.
Made note of who will bring what ingredients.

Poor signs of team work and and group collaboration when designing and planning out their meal plan. Produced a 1
satisfactory explanation of the steps they will follow in creating their meal. Provided 2 or less examples of meals they could’ve
created. Didn’t make note of who was bring which ingredients or where the ingredients would come from

Subtotal /3

PART TWO: MEAL CREATION AND PROCESS PICTURES

Excellent photography of meal being prepared and created. Provided a detailed and thorough explanation of what is 3
happening at each step.

Good photography of meal being prepared and created. Provided a clear explanation of what is happening at each step 2

Poor photography of meal being prepared and created. Provided a basic explanation of what was happening at each step. 1

Subtotal /3

PART THREE: WHERE DID THE SCRAPS GO

Students showed that they had put a lot of thought into where they would distribute the food scraps and waste. Provided 3 or 3
more examples as to where the waste / scraps can go and gave a thorough and detailed explanation as to why they have
decided this. For rubbish that couldn’t be put into compost, worm farm ect (ie plastic and wrappers) would have to be
distributed elsewhere, students provided a well researched and thorough explanation of where these could be used instead

Students showed that they had put some thought into where they would distribute the food scraps and waste. Provided at 2
least 2 examples as to where the waste / scraps can go. Provided a good explanation as to why they have chosen these
areas. For rubbish that couldn’t be put into compost, worm farm ect (ie plastic and wrappers) and would have to be
distributed elsewhere, students provide an explanation of where these could be used instead

Students have put little to no consideration as to where their food waste will go. Provided 1 example as to where the waste / 1
scraps can go. Provided a poor explanation as to why they have chosen this area. For rubbish that couldn’t be put into
compost, worm farm ect (ie plastic and wrappers) and would have to be distributed elsewhere, students provided little to no
explanation of where these could be distributed instead

Subtotal /3

PART FOUR: REFLECTION

Each student provided a detailed explanation of how they believed they went in their assessment and meal preparation. They 3
provided 3 or more examples of ways in which they could’ve improved and how they worked efficiently and effectively as a
group. Students identify what they have learnt from this assessment and provide 3 or more examples of how it will effect
them going into the future and their waste / shopping habits.

Each student provided a good explanation of how they believed they went in their assessment and meal preparation. They 2
provided at least 2 example of a way in which they could’ve improved and how they worked efficiently and effectively as a
group. Students identify what they have learnt from this assessment and provide at least 2 examples of how it will effect them
going into the future and their waste / shopping habits.

Each student provided an explanation of how they believed they went in their assessment and meal preparation. They 1
provided at least 1 example of a way in which they could’ve improved and how they worked efficiently as a group. Students
identify what they have learnt from this assessment and how it will effect them going into the future and their waste /
shopping habits.

Subtotal /3

Total /12
Appendix 6.2

WHY THE WASTE?

HAVE A TASTE!
GROUP MEMBERS:

PART ONE: MEAL PLAN

LIST OF MEAL IDEAS AND EXAMPLES:

LIST OF STEPS TO FOLLOW FOR YOUR MEAL AND THE

INGREDIENTS / UTENSILS NEEDED:
 PART TWO: CREATE FOOD AND ATTACH PICTURES AND
EXPLANATION OF THE PROCESS

______________________________________
______________________________________

______________________________________ ______________________________________

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______________________________________ ______________________________________

______________________________________

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PART THREE: WHERE DID THE SCRAPS GO?

• Explanation of where their food scraps will go.

• How they’re are distributing their waste sustainably and effectively?
• How can you use these scraps to help create more food?

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PART FOUR: REFLECTION

REFLECTION: ______________

• What did your group do well? Were you happy with the outcome?
________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

• How could you have improved

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

• What has this taught you about food waste? How will this change your meal
production?
________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

REFLECTION: ______________

• What did your group do well? Were you happy with the outcome?
________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

• How could you have improved?

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

• What has this taught you about food waste? How will this change your meal
production?
________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

REFLECTION: ______________

• What did your group do well? Were you happy with the outcome?
________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

• How could you have improved?

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

• What has this taught you about food waste? How will this change your meal
production?
________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________