Holy Cross College Assessment 2017 Year 9 Industrial Technology

Transcription

1 Holy Cross College Assessment 2017 Year 9 Industrial Technology Assessment Task No: 1 Serving Tray Date Issued Week 2 Term 1 Date Due: 08/05/18 Weighting % 20% Total Marks 100 SUBMISSION INSTRUCTIONS 1. HOW ~ Both the folio and practical components of your assessment task must be submitted to your Industrial Technology teacher (Mr. Acosta). The folio will be submitted as a PDF file via HIVE on 08/05/18 by 3:05pm. 2. WHEN ~The practical component of your assessment task must be submitted during class time on 08/05/18. CONTEXT (OR PURPOSE) FOR THE TASK Often at hotels, guests expect to be served cool refreshments or may be given breakfast in bed. It always adds to the excitement of their holiday when they are given a serving tray with a refreshing drink or a lovely meal. Wouldn t it be good if we could replicate that feeling at home? TASK RUBRIC In your response to the task and activities you will be assessed on how well you: Present information in your own words Present information in a clear and precise manner Follow working drawings and work within tolerances Manipulation of a variety of hand and power tools Safe and economic use of materials and tools OUTCOMES BEING ASSESSED, GENERAL CAPABILITIES & CROSS CURRICULUM PRIORITIES identifies, assesses and manages the risks and OHS issues associated with the use of a range of materials, hand tools, machine tools and processes applies OHS practices to hand tools, machine tools, equipment and processes identifies, selects and competently uses a range of hand and machine tools, equipment and processes to produce quality practical projects selects, applies and interprets a range of suitable communication techniques in the development, planning, production and presentation of ideas and projects evaluates products in terms of functional, economic, aesthetic and environmental qualities and quality of construction 1

2 THE TASK Marks Part A (i) Product The serving tray will be constructed using Hoop pine (with a plywood base). Ergonomic/functional features must be incorporated into the handle design. Rebate joints must be incorporated into the design of the tray. No nails or screws are to be used. Excessive use of Wood putty will be penalized. Total size of tray must be no greater than 50mm by 320mm by 50mm. Students are required to produce a Serving Tray constructed to a set of plans and specifications given. The Serving Tray must be assembled and have three coats of Tung oil finish. Hoop pine and laminated plywood will be the main sources of material for the project. 50 Part B (ii) Management Folio Compile a folio for the design and construction of the serving tray and construct it in the given timeframe. The folio page number restriction will be as follows: Year 9 = 0-50 Pages. These page limits do not include title pages or referencing The management folio should include the following: DESIGN o Statement of intent o Purpose of the project o Limitations (Constraints) o Timeline plan RESEARCH o Choose 3 different Serving Tray designs, describe what material these are made from and whether you think these are good designs or not. (Include images) o Describe, in detail, 3 wooden joints. (Include images) o Describe, in detail, 3 different types of materials. (Include images) o Describe, in detail, 3 different types of finishes. (Include images) MANAGEMENT o An orthogonal, fully dimensioned drawing (to AS 1100) of your Serving Tray that shows the Top, Front and Side views. Use a scale of 1:10. o A cutting list for the project (in table format) o Production of your Serving Tray. ( Include images) o Submit four () developed sketches of conceptual ideas with annotations (use CAD). o Submit a Final Evaluation o Submit a Bibliography including referencing of pictures, diagrams, information and websites. The Management folio should be completed in your Ind. Tech. Google Docs folder. 50 2

3 MARKING GUIDELINES Project Name: Serving Tray - Folio Teacher: Mr. Acosta Student Name:.. Outcome Criteria Descriptor Poor Elementary Satisfactory Good V. Good Excellent Each step of the Design Process is addressed in the folio limited steps of Design Process addressed satisfactory Design Process steps addressed All steps addressed but incorrect order 8 All steps addressed in order 10 All steps addressed with correct content 5..1 Research is clearly presented and formatted, including a Bibliography Class worksheet only included 8 10 Includes summary of research Concept development, incl. annotation of each idea Sketches only Sketches but no Annotations 8 10 Min. of fully developed concepts, annotated 5..1 Final concept dimensioned, incl. a cutting list, costing, and drawing Not all drawings included All drawings but poor line work 8 10 All drawings included and accurate Final evaluation has critically analysed the final product. Additional Feedback: One Paragraph only 8 10 Unbiased and critical (2 Paragraphs min) Penalties (Eg. Due to Late Submission, Plagiarism): Total: Marked by: Date: 3

4 MARKING GUIDELINES Project Name: Serving Tray - Realisation Teacher: Mr. SAEZ Student Name:. Outcome Criteria Descriptor Poor Elementary Satisfactory Good Very Good Excellent Square - Completed serving tray 8 Diagonals are equal 10 Square, replicate the working drawing, finish Joinery of completed tray Joints are constructed but no rebate joint 8 10 No gaps and perfect rebate joints Handle design is creative and well constructed Few scratches from sanding Handles are functional i.e. fingers fit 8 10 Creative, difficult & functional design Finishing sanding and appropriate finish Few scratches from sanding Appropriate finish 8 No scratches or brush marks 10 Is appropriate to the design folio Additional Feedback: Does not meet plans 8 10 Meets plans, and evaluated Penalties (Eg. Due to Late Submission, Plagiarism): Total: Marked by: Date:

5 Some additional information to assist with your folio -Year 9 Folio Requirements - 1) Title Page (with title, name or student number, and teacher s name, picture) 2) Table of Contents (with page numbers and in table format) 3) Title page DESIGN ) Subtitle Design Situation, Design Brief, Design Limitations, can be one page. 5) Title page RESEARCH ) Research on relevant, similar types of Serving Trays, Materials, Wooden joints, Varnishes, etc. 7) Title Page CONCEPT DEVELOPMENT 8) Possible Solutions (Minor Heading) with annotations (notes) and Formative Evaluations. 9) Title Page FINAL DESIGN 10) Final Design, (Minor Heading) Technical Drawings with dimensions, 3D Pictorial drawings etc 11) Title Page STEPS OF CONSTRUCTION/CUTTING LIST 12) Steps of Construction (minor heading) and Cutting List (minor heading) 13) Title page EVALUATION 1) Summative Evaluation. Summary of what worked, what turned out well, what problems occurred, etc 15) Title page Bibliography 1) Bibliography (minor heading), ensure the source of all work is noted (Plagiarised work will receive zero and additional punishment) 5

6 When word processing and formatting your folio, it is required that you follow these points. Use twelve point at 1.5 spaced for your text. All sub headings should be 1 point and bold. All Main headings should be size 18 point and bold. No Word Art to be used in any section of your folio. Keep the same text throughout the folio, i.e. Arial or Times New Roman. Make sure you use a header and footer with your name and the teacher s name. Everything should be spaced consistently throughout the folio. Provide page numbers at the bottom of each page. Page Borders are required for all pages that contain drawings.