Specification what does that mean?

Your specification is the most important page.  It includes technical details that you have gathered from research.  Basically you are creating a check list based on your research

Specification headings

Function  What is the products purpose?  Is it?  A celebration dish for children  A multi cultural dish for restaurants.  A dish suitable to be included on a celebration buffet.

form  How should you product be styled/shaped? Consider weight, portion, size and shape.  An individual product, or a product easily divided suitable for a single person to pick up at a buffet. Portion size 10cm- 15cm. (measurable 10-15cm) It is important to include a measurable element, so we can say YES, it does meet this specification point or NO it doesn’t

Target Market  What age group are you going to directing your food product at. (how do you know this)  My target group is 5-14, I have decided this as my research indicates that in the local area there isn’t a company that supplies specific food for this age group. (measurable – appeal to 5-14) It is important to include a measurable element, so we can say YES, it does meet this specification point or NO it doesn’t Research - it is really important to link your specification back to your research. You should just make it up!

User requirements  What do the age group want for the product.  My target group is 5-14, I have found that this age group rely on money from parents and therefore my product must appeal to parents as well as my target group. My research shows me that this group would like food products to be nutrition's as well as appealing. (measurable – amongst the range of product include ‘5 a day’) It is important to include a measurable element, so we can say YES, it does meet this specification point or NO it doesn’t Research - it is really important to link your specification back to your research. You should just make it up.

Performance requirements  What technical consideration must be achieved?  Nutritional content, sensory properties, cooking requirements, re-heating requirements, shelf life, storage, cost, special dietary needs, assembly and layering, finishing processes and sustainability.  You may have more than one. Nutrition content- my product range must have 5 items of fruit or have. (research- questionnaire with target audience) (measurable – 5 item of fruit or veg) Sustainability – 2 or more ingredients must be sourced locally from farm shops. (research – local food) (measurable – 2 ingredients) Cost- my research suggest that it should cost bellow £1.50 per portion (research – interview with target market) (measurable – bellow £1.50) Storage – should be able to be stored safely for 2 days. (research interview with target market) (measurable– stored for 2 days)

Scale of production  How does you design allow for different scales of production?  One-off – making 1-5 product at home.  Batch – make using machinery.  If your design was going to be made in a restaurant or for the birthday it would normally be made by one-off as the product is often personal. Through restaurant food often sits in the middle of batch and one off. Research - it is really important to link your specification back to your research. You should just make it up.  Method of production – one-off/ batch, as the product is made in a restaurant it is important that all the components can be made using batch but the final product is made using one-off to allow it to be personal. (research -interview with restaurant) (measurable- 70% of ingredients can be prepared before cooking)

Sustainability  How will your design be sustainable?  To make my dish sustainable I will sauce at least 2 products from local sources on every dish. (research – sustainability) (measurable- 2 ingredients locally sourced)

Specification Function -A multi cultural dish for restaurants. Form -An individual product, or a product easily divided suitable for a single person to pick up at a buffet. Portion size 10cm-15cm. (measurable 10-15cm) Target market- My target group is 5-14, I have decided this as my research indicates that in the local area there isn’t a company that supplies specific food for this age group. (measurable – appeal to 5-14) User requirements -My target group is 5-14, I have found that this age group rely on money from parents and therefore my product must appeal to parents as well as my target group. My research shows me that this group would like food products to be nutrition's as well as appealing. (measurable – amongst the range of product include ‘5 a day’) Performance requirements Nutrition content- my product range must have 5 items of fruit or have. (research- questionnaire with target audience) (measurable – 5 item of fruit or veg) Sustainability – 2 or more ingredients must be sourced locally from farm shops. (research – local food) (measurable – 2 ingredients. Cost- my research suggest that it should cost bellow £1.50 per portion (research – interview with target market) (measurable – bellow £1.50) Storage – should be able to be stored safely for 2 days. (research interview with target market) (measurable– stored for 2 days) Method of production – one-off/ batch, as the product is made in a restaurant it is important that all the components can be made using batch but the final product is made using one-off to allow it to be personal. (research -interview with restaurant) (measurable- 70% of ingredients can be prepared before cooking) Sustainability - To make my dish sustainable I will sauce at least 2 products from local sources on every dish. (research – sustainability) (measurable- 2 ingredients locally sourced) This specification is what I would expect from a pupil expecting to achieve a B on their coursework. To achieve an A...

Specification Function -A multi cultural dish for restaurants. Form -An individual product, or a product easily divided suitable for a single person to pick up at a buffet. Portion size 10cm-15cm. (measurable 10-15cm) Target market- My target group is 5-14, I have decided this as my research indicates that in the local area there isn’t a company that supplies specific food for this age group. (measurable – appeal to 5-14) User requirements -My target group is 5-14, I have found that this age group rely on money from parents and therefore my product must appeal to parents as well as my target group. My research shows me that this group would like food products to be nutrition's as well as appealing. (measurable – amongst the range of product include ‘5 a day’) Performance requirements Nutrition content- my product range must have 5 items of fruit or have. (research- questionnaire with target audience) (measurable – 5 item of fruit or veg) Sustainability – 2 or more ingredients must be sourced locally from farm shops. (research – local food) (measurable – 2 ingredients. Cost- my research suggest that it should cost bellow £1.50 per portion (research – interview with target market) (measurable – bellow £1.50) Storage – should be able to be stored safely for 2 days. (research interview with target market) (measurable– stored for 2 days) Method of production – one-off/ batch, as the product is made in a restaurant it is important that all the components can be made using batch but the final product is made using one-off to allow it to be personal. (research -interview with restaurant) (measurable- 70% of ingredients can be prepared before cooking) Sustainability - To make my dish sustainable I will sauce at least 2 products from local sources on every dish. (research – sustainability) (measurable- 2 ingredients locally sourced) In this box you talk about each of your specification points in a bit more detail. Summing up all the work you have done to date. See page 161 of the GCSE text book. Reason and Discussion