HACCP Shortbread
Assessment Record Form and Marking Grid
FdSc Culinary Arts Management
Student Name or WKC Number
Assessment No:
Module Level:
Module Tutor:
Lucianne Fraga
1 of 2
5
Rachel Edwards
Module:
Assessment Method:
Weighting:
Date of submission:
Food Production and Safety
Task 1a Food Chart
Task 1b. HACCP
Task 2. Essay (2500 words)
50%
Please see AR1 on Moodle
Length:
2500
Learning outcomes assessed:
2. Understand how food products are made from farm to fork by following the food chain
3. Understand the principals of HACCP and how to apply them effectively
Skills Mapped:
As listed in the course handbook.
Feedback
Assessment Criteria
Weight
%
Actual
%
Strengths
Areas of Improvement
Task 1a Food Chart
Draw a food chart to illustrate food production systems
10%
Task 1b. HACCP Understand the principals of HACCP and how to apply them effectively
40%
Task 2. Essay Understand how food products are made from farm to fork by following the food chain
(2500 words)
35%
Presentation and Formatting – Use of English language (spelling, grammar). Technicianship of referencing to house style. Appropriateness of presentation, layout and length
15%
Deductions: Late Submission
Total mark out of 100%
100%
Subject to ratification at the validating University Subject Board
Introduction
This study case has the purpose of creating a comprehensive process flow of the confection of Shortbread biscuits. It contains a flow chart, a Hazard analysis and a written description of the process, which is organized based on the fact that the factory follows the requirements of Personnel training, Personal Hygiene, Good Manufacturing Practices, Supplier Quality Assurance and Preventive Maintenance of all equipment and structure of the factory
Product description
Name of Product: Shortbread Pure Butter biscuits
Description: wheat flour, butter (milk), sugar and salt.
Weight of pieces: 16,5grs
Flavor: Butter
Moisture: 0.3
The intended use: Ready to
FdSc Culinary Arts Management
Student Name or WKC Number
Assessment No:
Module Level:
Module Tutor:
Lucianne Fraga
1 of 2
5
Rachel Edwards
Module:
Assessment Method:
Weighting:
Date of submission:
Food Production and Safety
Task 1a Food Chart
Task 1b. HACCP
Task 2. Essay (2500 words)
50%
Please see AR1 on Moodle
Length:
2500
Learning outcomes assessed:
2. Understand how food products are made from farm to fork by following the food chain
3. Understand the principals of HACCP and how to apply them effectively
Skills Mapped:
As listed in the course handbook.
Feedback
Assessment Criteria
Weight
%
Actual
%
Strengths
Areas of Improvement
Task 1a Food Chart
Draw a food chart to illustrate food production systems
10%
Task 1b. HACCP Understand the principals of HACCP and how to apply them effectively
40%
Task 2. Essay Understand how food products are made from farm to fork by following the food chain
(2500 words)
35%
Presentation and Formatting – Use of English language (spelling, grammar). Technicianship of referencing to house style. Appropriateness of presentation, layout and length
15%
Deductions: Late Submission
Total mark out of 100%
100%
Subject to ratification at the validating University Subject Board
Introduction
This study case has the purpose of creating a comprehensive process flow of the confection of Shortbread biscuits. It contains a flow chart, a Hazard analysis and a written description of the process, which is organized based on the fact that the factory follows the requirements of Personnel training, Personal Hygiene, Good Manufacturing Practices, Supplier Quality Assurance and Preventive Maintenance of all equipment and structure of the factory
Product description
Name of Product: Shortbread Pure Butter biscuits
Description: wheat flour, butter (milk), sugar and salt.
Weight of pieces: 16,5grs
Flavor: Butter
Moisture: 0.3
The intended use: Ready to