1. FOOD TECHNOLOGY GCSE.
Year 10
Design brief
for
Speciality Foods

2. FOOD TECHNOLOGY GCSE.
Lesson Objectives:
By the end of the lesson pupils will be able to demonstrate an understanding of how their work will be assessed and the level of work expected of them.
Pupils will be able to describe the design brief of the speciality foods topic and will be able to describe some of the criteria set within.

3. FOOD TECHNOLOGY GCSE.
Design and make a speciality food product which could be sold in a major retail outlet.

4. Analyse the task as a whole using a spider diagram.
FOOD TECHNOLOGY GCSE.
Task Analysis
State the design brief – ‘to design and make a speciality food product which could be sold in a major retail outlet’.
Analyse the task as a whole using a spider diagram.
You can use the SATSUMA acronym where the letters stand for size, appearance, texture, shape, use by, materials, age range.
You can use the ACCESS FMM acronym where the letters stand for aesthetics, cost, consumer, environment, size, shape, function, materials and manufacture.
You can also analyse such headings as storage, packaging, moral, social and ethical issues.

5. FOOD TECHNOLOGY GCSE.
Starter
Write down as many speciality ranges of food as you can. . .
You have 5 mins to complete this. . .
Hint words beginning with:
O V LF C B
FT L LS C BBQ
V L LS E I am sure you can think of
HE HF S E lots!

6. FOOD TECHNOLOGY GCSE.
You have got 15 minutes to complete a spider diagram for the design brief
Target audience
Making
Size
Appearance
Materials
Social factors
Design
Task Analysis
Cost
Age range
Retail outlets
Storage
Environment
Manufacture
Health and safety
Recycle
Mass production

7. Ingredients for stew and dumplings – You are making:
FOOD TECHNOLOGY GCSE.
Ingredients for stew and dumplings – You are making:
Friday 22nd January. Demonstration Tomorrow.
Ingredients for dumplings
75g/6oz self-raising flour 75g/3oz shredded suet 1 tbsp parsley, finely chopped (optional) good pinch salt and pepper water, to mix
Ingredients for Stew
6-8 baby onions
2 carrots
8 small mushrooms
500g lean stewing beef
1 x 15ml spoon oil
1 x 15ml spoon flour
600ml stock (water and beef stock cube)
1 bay leaf (optional)
1 x 5ml spoon thyme
Ovenproof dish with lid

8. Design Brief: To design and make a speciality food product which could be sold in a major retail outlet. You need to include the following to be on target for a Grade C:
Design Brief
Spider diagram/mind map is complete - include: The intended user - who will use your product and/or who is your client... Existing products - products similar to what you are intending to design... The function of a potential idea - inputs and outputs, how it might work... Materials and components - what you could use to make your product... Initial ideas - what ideas you have for your product...
Additionally
Even better if:
Produce a mood board – images of speciality products.
Research
Speciality products
What does it mean and what are the different ranges?
Why is there such a variety of speciality ranges?
How does it link with society and consumer trends?
Include some statistics about speciality ranges and comments about them.
You can focus on one range if you wish.
Design a questionnaire.
Analysis
You need to comment on what you found out from your research?
Ask yourself:
What did I know before?
What did I find out?
How will this help me with my design project?
Write up a survey of products already available to buy.
Specification
This must contain points about your product and packaging. It should reflect what you have found out in your research and analysis and contain a checklist i.e.:
My product must be a speciality product.
Be appetising and attractive
Be filling etc.
Even better if: You explain how you aim to achieve making your product in line with the specification i.e. You include a detailed time plan to ensure a consistent product.
ACCESSFM – see sheet
Project: Due in on 15th March 2010.

9. Project: Due in on Monday 15th March 2010.
Ideas
You need to include:
Write up of practicals completed – including a star profile.
A sentence saying how your products turned out & how you could improve them.
A labelled photograph of your product.
Additionally
Even better if:
You include some 3 or 4
Name of recipe
Source of recipe (name of cookery book/internet site).
Ingredient list.
Any changes you that would make to the recipe .
Reasons for choice.
Planning
Your final design ask yourself - What I am making and why?
Time plan including times, hygiene, safety, QA/ QC and CCP points.
Top view,side view and exploding view sketches of each product.
Produce a flow chart for your final product. This must show the sequence of making, quality control, health and safety points.
Making
How well did you work?
Are you an independent worker?
Include a labelled photograph.
What skills did you use?
Making skills – all in one; creaming; melting; whisking etc.
Cooking skills – Baking, boiling, grilling etc.
Other skills – Piping, garnishing and decoration.
Evaluation
Evaluate your final outcome by asking people for written comments about the final product/ produce a star diagram on excel.
Did you reach all your specification points? If you did not succeed, what prevented you from doing so? What were the difficulties/problems?
Could your product be improved still further? If so, how?

10. 7 weeks for project – to be handed in on 15th March.
FOOD TECHNOLOGY GCSE.
7 weeks for project – to be handed in on 15th March.
Use your design brief criteria sheet.
During the project we will be making stew and dumplings, eclairs, lemon meringue pie, cheesecake, viennese biscuits and your own final choice product.

11. This is on the school website.
FOOD TECHNOLOGY GCSE.
This is on the school website.
No excuses.
Use your last project and build on it.