Approaching

Food & Nutrition

Coursework
=f&n Dept=
O Level [6087]
N Level [6072]

Programme
Outline

1.

Introduction

2.

Workshop

Examination Format

What is Coursework?

Mode of Assessment

Coursework Steps & expectations

Important Note

[45mins]

3.

Sharing Session by graduated F&N students

[10mins]

4.

Q & A Session

[15mins]

5.

Viewing of past year coursework samples

[20mins]

6.

End of Workshop

Introduction
Food & Nutrition Department
Level

Teacher(s)

HOD F&N

Mrs Maria Tan

3 Normal Academic

1. Mrs Alice Ho
2. Mrs Joanna Goh

3 Express

1. Mrs Ping Freeman

2. Mdm Dewi

4 Normal Academic

1. Mdm Dewi

4 Express

1. Mrs Ping Freeman

2. Mrs Joanna Goh

5 Normal Academic

1. Mdm Dewi
2. Mrs Joanna Goh

Examination
Format

GCE Normal (Academic) Level

Paper
Paper 1

Paper 2

Assessment
Written Paper
Section A Short Answer Qns
Section B Data Response Qns
Section C Open-ended/ Essay Qns

[20m]
[28m]
[32m]

Coursework [30pg Full Report Writing]

Task Analysis
6m
Research (gather & process information) 8m
Decision Making
8m
Planning
8m
Execution Practical Exam
24m
Evaluation
6m

Marks

Duration

80 marks

1h 30mins

[40%]

60 marks

[60%]

January ~
July
*Max 10 12 hrs
during curriculum
with teachers
facilitation only!

Examination
Format
GCE Ordinary Level
Paper
Paper 1

Paper 2

Assessment
Written Paper
Section A Short Answer Qns
[20m]
Section B Data Response Qns
[35m]
Section C Open-ended/ Essay Qns [45m]

Marks

Duration

100 marks

2 hours

[40%]

Investigative Coursework
[50pg Full Report Writing]
Task Analysis
Research & Development

Information Gathering
Investigation
Information Synthesis

- 12m
- 10m
- 12m

Decision Making
Planning
Execution Practical Exam
Evaluation

10m
34m

10m
10m
24m
12m

100 marks

[60%]

January ~
August
*Max. 15 - 20hrs
during curriculum
with teachers
facilitation only!

What is Coursework?

Written or practical work done by a student during a course of study, usually

assessed in order to count towards a final mark or grade
Requires a problem-solving and investigative approach with an emphasis on
experimental work food investigative experiment - O Level.
Candidates are to craft/ design food-based experiments/ investigation (with
purpose/ aim and findings) O Level.
Assessment of coursework will focus on the candidates ability to:
Analyze task question in depth
Factual information gathering and summarizing facts
Develop a plan, record and interpret experimental results
Decision making skills based on a methodical approach in relevance to the
results from experiment/ investigation, production & presentation of the final
products
Evaluation to draw conclusions by interpreting findings and evaluating
outcomes of whole process
Timeline is from early January to end July

Mode of Assessment
GCE N Level
Criteria

GCE O Level
Marks

Criteria

Marks

Task Analysis

Task Analysis

10

Research (Information)

34

Decision Making

Planning

Research & Development

Information Gathering
Investigation (Experiment)
Information Synthesis

Execution

24

Decision Making

10

Evaluation

Planning

10

60
[60%]

Execution

24

Evaluation

12

Total

Total

12
10
12

100
[60%]

Task Analysis [TA]

Clear TA- set the direction of the task
Identify key and related factors including 3
possible experimental investigations as one of
the factors
Elaborate on related factors and provide some
examples
State the priorities to show understanding of task
(to include possible Inv & IS info)

Research Information Gathering

Research on the key and related factors identified in

Task Analysis

Background information on various experimental

ideas and concepts on Food Science (base on the
given task) which helps to forward the task

Acknowledge the sources of information; e.g. internet

websites, reference books, newspaper articles, etc

Research Investigation [INV]*

[O Level only]

A. Plan experiment

Aim must be clear and logical

Procedure must be detailed & reproducible

B. Execute experiment

Carry out experiment

Work in a systematic manner

Shows ability to handle equipment safely

Research Investigation [INV]*

[O Level only]

PROCEDURES: Use RED strategy

Reproducible
AIM: 1 statement

Explicit

(use Triple 1 and Double 3 strategy)

Detailed

1 food product

Clear, detailed and explicit method e.g. how to

1 control

take measurement of the ingredients, etc

1 variable

Specific timing, quantity of ingredients,

3 variations

variation, equipment used

3 attributes [taste/ appearance/ texture/

aroma]

DATA COLLECTION:
focus on 2 Qs (Qualitative & Quantitative)
Qualitative (Flavour/ Appearance/ Mouthfeel)
Quantitative (Height/ Weight/ Viscosity)

Research Information Synthesis [IS]

[O Level only]

Results should be presented in at least 3 different

forms using appropriate mode photos, radar chart,
bar chart, etc
Interpret results through good application of relevant
content and knowledge from R&D (Info Gathering) &
show forwarding of task linking experimental
results to Decision Making

Decision Making [DM]

Dishes selected are based on a wide range of related
factors & meeting task requirements
Choices are well-supported with reasons that are based
on the research
One of the dishes should be based on the learning
obtained from the experimental investigation
*Please note culinary skills & Methods of Cooking
when selecting suitable dishes

Planning [PL]
1.

Execution Time Plan

Max 2.5 hours depending on dishes
Should be focused and on task; not a generic plan
Shows proper order of work that is systematic & shows
organisation [*dovetailing multi-tasking]

2.

Equipment List
Compiled list of equipment

3.

Recipes & Food Order List

Of appropriate quantity (quantity suitable for 2 pax)
Recipes must be clear

Planning [PL]
Time Plan 6 pointers
Duration: 2.5 hrs
In & Out
3 Progressive Washings
Time Sequence (Dovetailing)
Methods of Cooking details (e.g. shelf position, temp & duration)
Garnishing / Serving Details

Execution [EXE]
Execution
Organisation & Management

Manipulation

Product & Presentation

Total

24
Low

Medium

High

Skills

Methods of Cooking

3-6

9-15

18-24

Mark Range

Evaluation [EVAL]
1. Sensory Evaluation
2. Overall Evaluation
Detailed reflection and review on every CW
process (includes Inv & IS)
Identify strengths and weaknesses of
Execution processes and products (links to the
task requirements)
Justify how task requirements are met*
*Evaluate Report rather than Status Report
[description of what was done; effectiveness]

Important Note

Coursework may be typed written [Microsoft Word] or hand-written

If using computer, use Arial (Size 11) or Times New Roman (Size 12)

Work should be in 2-dimensional format on A4 paper. Use only 1 side

of the paper. Page numbers indicated must be in sequence

Coursework folio/ report:

O level 50 pages,
N level 30 pages

Include Bibliography; Appendix of sources [at least 3 different sources

reference book/ recipe books/ textbook/ websites/ etc]

**Research cannot be cut & paste Plagiarism [Irregularity Report]

Important Note
Before the commencement of coursework,
students will receive the following:
Instructions & Guidelines from SEAB
Timeline

Upon completion of coursework, students

will sign Declaration form to make sure that
their work is original & not plagiarised

Sharing session
by graduated
F&N students
Petrina Lim
Jean Kimberly Gan
Charlene Ser

Q & A Session

Viewing of
past years
Coursework
samples

Thank You for taking

time off to attend
this workshop.
Have a good
evening &
God bless!