1. Specification what does that mean?

2. 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

3. Specification headings

4. 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.

5. 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

6. 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!

7. 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 28-40 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.

8. 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)

9. Scale of production  How does you design allow for different scales of production?  One-off – making 1-5 product at home.  Batch – make 5- 10000 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)

10. 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)

11. 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 28-40 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...

12. 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 28-40 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