1. Objective: Develop a gluten-free dessert using scientific method and FCCLA planning process.

2.  Students will develop a gluten-free muffin recipe to use as their base recipes.  Students will trial Test #1 on 5 individuals as part of their focus group.  Students will trial Test #2 on 10 individuals as part of their focus group.  Students will record all data: recipe modifications and focus group data  Students will prepare a display or power point presentation to present their data, packaging, marketing presentation using the FCCLA food innovations specification

3.  For competition: One 8 ½” x 11” page of plain paper, with no graphic or decoration; must include participant’s name(s), chapter name, school, city, state, FCCLA national region, event name, and project title  For this project: This information can go on your display board or the first slide of your power point.

4.  For competition: One 8/12” x 11” summary page of how each step of the Planning Process was used to plan and implement the project; use of the Planning Process may also be described in the oral presentation.  For this project: You will need to include this Planning Process on a power point slide(s) or on your display board.

6. IngredientsOriginal Prototype Formula Test #1Test #2Final Recipe Cost For Final Recipe

7.  Show pictures of the product at various stages of production and testing.  Yes! I will let you use your cell phones for this.

8.  Create a nutrition fact label for the product, following FDA guidelines, which includes the following items:  Serving size  Amount per servings and % Daily Value of:  Total calories  Fat calories  Total fat  Total carbohydrates  Protein  Sodium  Cholesterol  Allergy warning  Consumption instructions http://recipes.sparkpeople.com/recipe-calculator.asp

9.  The drawing or model should exhibit creativity and innovation and the design should be effective in containing, shipping, and storing the product. Include a description of actual material to be used in the suggested product packaging.

10.  The packaging should be appealing to the target audience and contain all of the appropriate information to be ready for sale. Minimum information required:  Product Name  Nutrition Fact label  Ingredient List  Allergy Warning  Consumption Instructions  Net weight  The drawing or model must be neat, legible, professional, and visually appealing

11.  Develop a list of equipment used and safety precautions taken to ensure a safe test kitchen and sanitary product.

12.  Includes product name (nothing I have to report to your parents or administration)  Target market (gluten free population)  Appeal of product to target audience. This needs to be professional and in COMPLETE sentences. Remember, you want to be able to sell this product to your target audience.

13.  Determine the actual cost of producing one serving and one package of the product. Develop a suggested price for retailing the product.  Market up is usually about 33% of the actual cost of product the product.

14.  The display or power point must be neat, legible, professional and use correct grammar and spelling.

15.  Use a scale of 1 to 5 or Yes/No questions  Examples:  How would you rate the texture of this product? (1 too moist, 3 just right, 5 too tough)  How would you rate the sweetness of this products (1 too sweet, 3 just right, too bland)

16.  Test #1: Complete your first variation of your muffin recipes using one or more of the following gluten-free flours (rice, soy, arrow root, etc)  Conduct 5 tests (minimum) for your market research and make changes to your recipe as needed.  Test #2: Complete your second variation of your muffin recipes  Conduct 10 tests (minimum) for your market research.  DO NOT FORGET TO RECORD ALL DATA!

17.  I will not require you to give an oral presentation  A display board presented on the due data or a power point emailed to your teacher by the due date is required.  However, if your project “rises to the top” I want you to be a NATIONAL MEMBER of FCCLA and come to competition in April of next year.  An oral presentation will be required at competition.