| Teacher's asssessment commentary for Project 2 |  |
This student project was graded as a Mid A for both Designing and Making (AQA Awarding Body).
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Criteria
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Teacher
comments
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Grade
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Designing
skills
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| Research | Used a range of sources and annotated well. |
A
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| Analysis of problem/task/research | Detailed analysis throughout project. |
A
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| Specification | Initial spec done and checklist against criteria, product spec included. |
B
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| Generation of ideas | Used Inspration software to organise ideas - range evident. |
C
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| Development of solution | Developed pasta ideas, final solution appropriate. |
A
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| Planning of making | Careful planning, good use of time and workable time plans. |
B
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| Evaluation, testing and modification | Used taste testing - tried different suaces and vegetables for flavours and consistency. |
B
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| Use of communication, graphics and use of ICT skills | Used a variety appropriately. |
A
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| Values issues, industrial practices, sytems and control (including use of CAD) | Production plans and HACCP charts included. |
B
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| Making skills |
Product
analysis - bought bolognaise 2 dessert
ideas |