Birdwood High School

Stage 1 Food and Hospitality

Assessment Type: Investigation
Assessment Design Criteria: Investigation 1,2,3 Reflection 3
Topic: Food Safety
Purpose: To research and discuss the knowledge, understanding and
application of food safety practices in our community
Research Task
Introduce the topic: Provide a brief description of Scores on Doors
Part 1: What is the history behind scores on doors?
What is South Australia doing about it?
Part 2: Do you think the public will support and use the scores on doors
scheme? (to answer this question do some research to find out if the
public are supporting it. Then you can survey some sensible friends and
adults and ask them if they would use it. Then you can write this
information into your research task)
Part 3: Will scores on doors make dining out easier for the public?
Part 4: Do you think that the scores on doors scheme will cause
business at restaurants with less than a full rating to reduce and maybe
affect business?
Conclusion (Your conclusion should provide a summary of all the
information you have researched)
Bibliography
Please make a list of all the resources you have used.
I would expect to see about 10 web sites
Also provide a list of the people you surveyed too.
Word Limit
600 words

PERFORMANCE STANDARDS
Performance Standards for Stage 1 Food and Hospitality
-

Investigation

Problem-solving

Practical Application

Collaboration

Productive, well-planned, and

well-organised investigation of
contemporary issues related to
the food and hospitality industry
or to food and hospitality in
family and community settings.

Astute identification and

discussion of a range of
factors involved in problemsolving.

Astute use of initiative in the

development and
implementation of safe
management practices.

Inclusive response to other group

members, and responsible and
sustained sharing in decisionmaking.

Astute and very appropriate

decision-making about
problem-solving and
implementation strategies.

Logical selection and use of

appropriate technology for
practical activities.

Proactive and perceptive

involvement in group activities
and discussions to support
healthy eating practices.

Focused and discerning

identification and use of a variety
of primary and/or secondary
sources, with appropriate
acknowledgment.

Clear and very relevant

justification of decisions about
problem-solving strategies.

Constructive and sustained

application of knowledge and
practical skills.

Highly effective application of

literacy and numeracy skills,
including clear and consistent
use of appropriate terminology.

Mostly productive, planned, and

organised investigation of
contemporary issues related to
the food and hospitality industry
or to food and hospitality in
family and community settings.
Mostly focused and logical
identification and use of a variety
of primary and/or secondary
sources, with appropriate
acknowledgment.
Effective application of literacy
and numeracy skills, including
mostly clear use of appropriate
terminology.

Well-informed identification
and discussion of a range of
factors involved in problemsolving.
Well-considered and
appropriate decision-making
about problem-solving and
implementation strategies.
Mostly clear and relevant
justification of decisions about
problem-solving strategies.

Thoughtful development and

implementation of safe
management practices.

Thoughtful response to other

group members, and responsible
sharing in decision-making.

Mostly logical selection and

use of appropriate technology
for practical activities.

Active and thoughtful

involvement in group activities
and discussions to support
healthy eating practices.

Logical and well-considered

application of knowledge and
practical skills.