22. EXEMPLARS AND COMMENTS
Introduction
The exemplars below are taken from Question 3 of Fashion, Clothing and Textile Paper 1C, Question 3 of
Fashion, Clothing and Textile Paper 2A, and Questions 3 and 8 of Food Science and Technology as
shown in Appendix of the Information Booklet. Exemplars are presented by question, from Level 5 (if
available) to Level 1. Where certain questions or levels fall short of samples, readers are encouraged to
refer to the Chinese version for additional information.
Fashion, Clothing and Textile Paper 1C Question 3
(refer to p. 82 of the Booklet for the marking guidelines)
This question tests candidates’ knowledge of the ways of reach for fashion design and their understanding
of the use of mood board, colour and fabrics.
Sample 1: Level 3
22
23. Comments
Demonstrates some understanding about the design principles, fabric properties and use of colour
scheme. Able to list some examples to illustrate these principles.
23
24. Sample 2: Level 2
Comments
Demonstrates some understanding about the design principles, fabric properties and use of colour
scheme. Only lists limited examples to illustrate these principles.
24
25. Sample 3: Level 1
Comments
Shows limited understanding of the design principles, fabric properties and use of colour scheme.
The examples listed are repetitive.
25
26. Fashion, Clothing and Textile Paper 2A Question 3
(refer to p. 83 of the Booklet for the marking guidelines)
This question tests candidates’ knowledge of the design details used in the two wedding dresses and their
understanding of the cultural beliefs behind the design.
Sample 4: Level 4
26
27. Comments
Knows the dresses shown in the pictures well and is able to identify the design features, colour
scheme and silhouette correctly. Shows good understanding of the cultural beliefs behind the
design.
27
29. Comments
Has some understanding about the dresses shown in the pictures. Can identify the design features,
colour scheme and silhouette but fails to use the correct terminology.
29
30. Sample 6: Level 2
.
Comments
Has some understanding about the dresses shown in the pictures. Identifies some design features,
colour scheme and silhouette with poor use of terminology.
30
31. Food Science and Technology Question 3a
(refer to p. 105 of the booklet for the question and suggested answers)
This question test candidates’ knowledge of the nutrients and the understanding of how the food
processing affects the nutrient content of the food product.
Sample 7: Level 4
Comments
Understands the properties of different nutrients and applies this knowledge to explaining why there
is a change in the amount of nutrients of a food product after processing. Has mistaken energy
and water as nutrients.
31
32. Sample 8: Level 3
Comments
Knows the properties of different nutrients and relates this knowledge to the change in the amount
of nutrients of a food product after processing. Has mistaken energy and water as nutrients.
32
33. Sample 9: Level 2
Comments
Knows the properties of different nutrients and states the change in the amount of nutrients in the
food product after processing.
33
34. Food Science and Technology Question 8
(refer to p. 106 of the booklet for the question and suggested answers)
This question tests candidates’ knowledge of the classification and properties of fatty acids, and their
understanding of how technology can be employed to modify the properties of the food product.
Sample 10: Level 5
34
35. Comments
Demonstrates good understanding of the classification of fatty acids and their properties. Able to
select relevant information and analyse the data correctly. Knows clearly how the proportion of
different types of fatty acids may affect the property of a product and explains clearly how
technology is employed to modify the properties of the food product.
35
37. Comments
Understands the classification of fatty acids and their properties. Able to select relevant information
and analyse the data. Shows some understanding of how the proportion of different types of fatty
acids may affect the properties of a product and how technology is employed to modify the
properties of the food product.
37
39. Comments
Shows some understanding of the classification of fatty acids and their properties. Able to select
relevant information. Shows some understanding of how the proportion of different types of fatty
acids may affect the properties of a product. employed to modify the properties of the food product.
39
41. Comments
Shows some understanding of the classification of fatty acids and their properties but fails to select
relevant information for explanation. Unable to correlate the proportion of various fatty acids and
product properties.
41
