1. FOOD TECHNOLOGY GCSE.
Year 10
Design brief
for
Main Meals

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 main course topic and will be able to describe some of the criteria set within.

3. FOOD TECHNOLOGY GCSE.
Design and make a low fat main meal 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 low fat main meal 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.

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 lasagne – You are making:
FOOD TECHNOLOGY GCSE.
Ingredients for lasagne – You are making:
Bolognaise sauce Monday 9th Nov
Cheese sauce Tuesday 10th Nov.
Bolognaise sauce:
1 tbsp Flour
225g Minced beef
1 small Onion
1 small can of tomatoes, salt and pepper
Cheese sauce:
25g Butter/Margarine
2 tbsp Flour
400ml Milk
75g Cheese
Salt/Pepper
½ tsp Mustard Powder

8. Design Brief: To design and make a low fat main meal 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 low fat main meal products.
Research
Low fat products
What does ‘low fat’ mean?
Government recommendations/Healthy eating.
Include some pictures and comments about low fat main meals.
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 main course.
Contain the least amount of fat possible
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 Monday 30th November 2009.

9. Project: Due in on Monday 30th November 2009.
Ideas
You need to include:
Write up of practicals completed – including a star profile.
A sentence saying how your dish turned out & how you could improve it.
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 the recipe low fat.
Reasons for choice.
Planning
Your final design ask yourself - What I am making and why?
Time plan
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 – creaming method; robbing-in; 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.
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. 4 weeks for project – to be handed in on 30th Nov.
FOOD TECHNOLOGY GCSE.
4 weeks for project – to be handed in on 30th Nov.
Use your design brief criteria sheet