Student upload

Students progress

Recipe Analysis

Nutritional information

Coursework

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Costing Recipe

• DesignedforTeachersA Teacher’s Dashboard has been designed specially for creating students, viewing their recipes, resetting passwords and printing access credentials.. IntuitiveRecipeEditorThe simple-to-use recipe editor allows the creation of recipes and access to nutrition values in minutes. Our advanced search • Accurate,StandardisedResultsa la calc education edition uses the same accurate and standardised databases and algorithms as the business edition, producing industry recognised graphic outputs and reliable calculations for for over 50 nutrients.

Specifically designed to the needs of schools, academies and colleges of all levels. Included are features designed for managing students and monitoring their progress as well as teaching and learning resources

Ed a la calc

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?how-toUse+ Nutritional Analysis Software

Intuitive Recipe EditorThe simple-to-use recipe editor allows the creation of recipes and access to nutrition values in minutes. Our advanced search technology gives you comfortable access to thousands of database ingredients.

Step by stepRecipe Analysis allows you to find out the nutritional value of your recipe, based on the type ingredients and quantities you have chosen. All it takes are 3 easy steps. Use our step-by-step guide below.

Step 1 :Enter Your Own”Recipe Name”. (e.g. Fried Rice)

Step 2 : To select raw ingredients, enter a maximum of 2 words in the box below, then click ‘Search for Ingredient’.

Step 3 : Enter the quantities this recipe is going to use.(Number = e.g .gram,kg,lb )

has access to all the students work and a record of the number or recipes that has been created along the time a student took top create the recipe.If certain areas are clearly not understood by significant numbers of students, this signals the need for urgent attention. It can be very helpful to approach theses findings somewhat formally - perhaps in the form of a review by all staff involved in the subject or course. Such a review can also monitor the effectiveness of assessment procedures in testing the desired outcomes of the program.

Time Taken on TaskRegistering the amount of time a student spends on the recipes for analysis is a valuable source of feedback for teachers on the effectiveness of their teaching and of the students learning. A teachers

Student Personal Identification Number (PIN)All students enrolled by their teacher are automatically allocated a Personal Identification Number (PIN) along with their log in name. This number is changed by the student into a personal password so that they can easily remember it. In the event that the student loses or forgets their password the teacher can reset the password via the teachers dashboard.In every case the reset password will be the original PIN allocated to the student and will need to be changed in order to gain access to the software. The student password will also allow access to the website on weekends, after hours, holidays and during the school holidays.Teachers can also upload students in bulk usingas an Excel spreadsheet.

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Coursework

RecipeAnalysis

StudentsProgressStudentsUpload

Cost breakdown a la calc allows you to specify the cost of each ingredient, and gives you a full cost breakdown for your recipe.Portion control is extremely important. Customers need to feel they are getting ‘value for money’ and having the same size portion as everyone else. It helps the caterer when planning (how many portions will these ingredients make?) Considering selling price (how much should I charge to cover costs and make a profit?) and avoids waste.Using standard recipes can help a caterer by determining how many ingredients will make 10, 20, 30 or more portions a la calc gives you the necessary tools for it.Using standard size dishes will also help.

Coursework Tips• When planning your practical e.g.

Experimenting with different milks or fats for a sauce will count a skill.

• USE research: do not just stick it in without any comment.

• Refer back to the task and specification regularly to check that you are still on task—AND write about this when summing up stages of your work. Annotate (label) all diagrams.

• Use the’ a la calc Software’ programme and comment on the print outs. Always comment on sensory evaluation results.

• Always comment on results of surveys and questionnaires.

• Identify strengths, weaknesses and suggest improvements.

• Make sure all your practical work is photographed.

• There are marks for graphical communication and IT skills. Keep your work neat and to a theme. Use every opportunity to use your IT skills..

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NutritionalInformation