| Teacher's asssessment commentary for Project 4 |  |
This student project was graded as a Mid C for Designing and a Low C for Making, resulting in an overall Low C (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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|
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| Research | Limited range - websites, recipe books, airline info. |
D
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| Analysis of problem/task/research | Task analysis weak. Research analysis good in places - infor. not copied from book but paraphrased and most important facts teased out. |
D
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| Specification | Sensible criteria - reflects research undertaken. |
C
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| Generation of ideas | Small brainstorm of ideas and made 3 distinct products. |
D
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| Development of solution | Good d evelopment work on sauces. Annotation on development pages shows some understanding of materials and processes. |
C+
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| Planning of making |
Simple planning methods included in the folder. Has completed a flowchart to show large-scale production (not in folder). |
C
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| Evaluation, testing and modification | Basic evaluation evident throughout development work - mainly star profiles. Summative evaluation focuses mainly on the condidate's organisation and how well the project has been carried out. |
C
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| Use of communication, graphics and use of ICT skills |
Good range of ICT included in the folder, used appropriately |
B
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| Values issues, industrial practices, sytems and control (including use of CAD) | Included a product specification, considered implications of manufacturing in spec/development. |
C
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| Making skills |
Roux
sauce investigation |