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Assessment
Assessment components and weightings
From document Assessment and Reporting in Food Technology Stage 6, BOS December 2009
HSC course
The mandatory components and weightings for the HSC course are set out below. This internal assessment mark submitted to the Board of Studies is based on the HSC course only.
| Component | Weighting |
| Knowledge and understanding of food technology | 20 |
| Skills in researching, analysing and communicating food issues | 30 |
| Skills in experimenting with and preparing foods by applying theoretical concepts | 30 |
| Skills in designing, implementing and evaluating solutions to food situations | 20 |
| 100 |
Teachers may use their discretion in determining the manner in which they allocate tasks within the course content.
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