1. Controlled Assessment GCSE Food Technology Guidance Booklet Miss Horn 2013 – 2014

2. Coursework Layout
Although you have coursework templates to guide you, you have the freedom to design each page as you wish.
Own your coursework and design it they way you would like.
As long as it contains all the necessary information and photos and it is kept in page by page order.

3. Useful Websites for Food Technology Coursework

4. Introduction

5. The Task

6. Tips for Grades

7. Controlled
Assessment
Tasks

8. Step by Step Guide to your Coursework Folder

10. Page 1
Front Page
This is a personal piece and should include the following:
Images linked to your task (Great British Baked Off) – Baked goods
Textbox:
Name:
College: Slough and Eton Business and Enterprise School
Centre Number:
Candidate Number:
D & T Food Technology, Full Course

11. Page 2 Brief / Task Analysis Context: Product Brief: Introduction:
Task Analysis Brainstorm – Include:
Types of Research – Primary and Secondary
What I need to find out
Ideas for products
Who will use the end product? (target group)
Portion Size (individual, couple, family, multiple)
What will it be used for (snack, main meal, dessert)
Special Dietary Needs (nut allergy, coeliac,
Examples of Sweet Bakery Goods – types of fillings, pastries, breads, cakes, types of garnish, types of decoration.
Examples of Savoury Baked Goods – types of fillings, garnish and decoration, breads, pasties, pastries.
Cost
What sort of shop/retail outlet would it be sold through?
Are there any cost restrictions influencing your design?
How many products would be made if it went into commercial production?
Limitations for you as a student?
Context:
Traditional bakeries and supermarkets in store bakeries are very popular. Consumers are attracted to the freshly made products and the ever increasing range of sweet and savoury products available.
Product Brief:
Design and make an attractive finished product to be sold from a supermarket’s in store bakery.
Introduction:
Why you chose this project brief? / Advantages and Disadvantages / What you would like to learn or gain from this project / What skills you will like to learn and practice?

12. Page 3 Product Analysis Product Analysis Two products analysed
Discuss – Target Market, Aspects you liked/disliked, development ideas, ingredients
Sensory Analysis
Sketch of dish with annotation

13. Page 5 Further Research Further Research
You need to have completed one page of further research carried out on your chosen project.
This information could be sourced from the internet, magazine, in store research, books, articles, TV programmes.
This information can include any current or related issues linked with baked goods for instance:
Salt intake / restrictions
Obesity rates / fat, sugar intake
Healthy Eating
Popularity of baked goods
Government Initiatives (Example: Healthy Schools)

14. Research Plan / Supermarket Survey
Page 6
Research Plan / Supermarket Survey
Research Plan
Introduction – Why you will be carrying out research - to find out what? /You will be looking into?
Types of Research: For each of the types of research below you need to say what research you could find out from these resources.
Internet
Questionnaire
Supermarket Survey
Product Analysis
Further Research
Supermarket Survey
Research 10 existing products sold at 2 different supermarkets.
You can decide which two supermarkets you would like to analysis.
You should research five existing products from each.
Template is available on fronter and in pupil resources.

15. Page 7
Research Analysis

16. User Profile / Design Criteria
Page 8
User Profile / Design Criteria
User Profile:
Identify who your product will be targeted for.

17. MARKSCHEME FOR SECTION 2
‘DEVELOPMENT OF DESIGN PROPOSALS’
(DESIGN IDEAS)

18. 1 2 3 Page 4 Inspirational Ideas Inspirational Images
At least 10 inspirational baked goods images
Number your chosen 1 to 10
Table needs to include:
Image number
Name of dish
Does it meet your design brief?
Does it meet my target audience?
Does it look appealing?
Does it demonstrate a variety of skills? 3
Product Number/name : 1
Vegetarian pizza topped with tomatoes olives and onions. 2
Does it meet your design brief?
Does it appeal to my target audience?
Does it look appealing?

19. Page 11
Practical's (1,2)

20. Page 12
Practical's (3,4)

21. Page 13
Practical's (5,6)

22. Initial Ideas Evaluation
Page 14
Initial Ideas Evaluation
Add this page in please

23. MARKSCHEME FOR SECTION 3
‘MAKING’
(DESIGN IDEAS AND DEVELOPMENTS)

24. Modifications Development Brainstorm / Product Specification
Page 14
Modifications Development Brainstorm /
Product Specification
You need to include:
What changes would you like to make to two of your chosen ideas.
Brainstorm all your ideas.
E.g. Change the type of flour
Self Raising
Gluten Free
Wholemeal

25. Page 15
Modifications (1,2)

26. Page 16
Modifications (3,4)

27. Page 17
Evaluation of Modifications /
Manufacturing Specification

28. MARKSCHEME FOR SECTION 4 ‘TESTING AND EVALUATING’
You will be marked on how you have tested your product ideas throughout your time in the kitchen, and when recording your results. Make sure you note that you always have to refer to your specifications when evaluating your practical work.

29. MARKSCHEME FOR SECTION 5 ‘COMMUNICATION’
Be aware that you can pick up extra marks for writing clearly and spelling all the Food Technology related words correctly. It pays to proof read your work or better still get someone else to do it for you! It is bound to be worth at least one chocolate bar!!

30. Final Idea – Testing and Evaluation
Page 18
Final Idea – Testing and Evaluation
Manufacturing Specification
(Everything your final product would be – should be more detailed than the Product Specification)
Sketch of Final Product and Annotated in detail.
Ingredients and Functions
Skills used
Equipment used
Social Moral and Ethical Issues

31. Page 19 Flowchart Stages of making. Start and finish box Stages/ Steps
Begin with a circle box with the word start, followed by four or five square boxes with various stages of making. Then insert a diamond box with a quality control question. Repeat the process with the square and diamond boxes until you reach the end then insert a circle box with the word finish.
Start and finish box
Stages/
Steps
HACCP/
Control Checks

32. Final Idea – Testing and Evaluation
Page 20
Final Idea – Testing and Evaluation
Evaluation (Explain everything from research through to how you reached your final product)
User Feedback
Table – Did your product meet the design criteria (tick or cross)
Sensory Analysis (Star profile)
Comments about final product from taste testers

33. Final Idea – Testing and Evaluation
Page 20
Final Idea – Testing and Evaluation
Evaluation continued…
Modifications / Possible Developments
Modifying the product for commercial production
Computer Aided Manufacturer (CAM)
Computer Aided Design (CAD)
Bibliography

34. Page 20
Final Idea – Photos