1. Chief Examiner’s Checklist IDEAS You need to find 15-20 different ideas that suit your specification. Photos or sketches or a combination of both. Annotate the picture with information about ingredients, how it fits your specification, processes and possible developments. You need to cook 10 different dishes that meet your specification. If some are very skilled with a range of components you could cook fewer. You need a comprehensive and imaginative range of feasible ideas. When choosing ideas remember two important things: Are they different enough to show a good variety of skills? Are they going to lend themselves to 10-12 developments? Generally this means products that have 3 components or more.

2. DEVELOPMENT You need 10-12 developments (not modifications). Check all aspects of your design specification are met. Explore different proportions, functions, construction, quality controls, etc. Nutritional modelling can be part of development (without actually cooking the dish). Your developments should lead to a sophisticated and elegant solution (achieved by exploring different proportions of ingredients and their function, methods of production and construction).

3. EXPLANATION All the decisions you make about your developments must be fully explained. Why are doing this development? What will it tell you? Which worked and why? Which will you take forward and why?

4. PLAN FOR MANUFACTURE OF FINAL OUTCOME This should include everything needed in such a way that a third person should be able to produce an identical product. If you have time, get another student to try and make your product from your plan to see if it works. It must include: times, weights, HACCP, QC, tolerances, large scale equipment, technical language, methodology. Details such as: if using pasta machine, how many times through on which settings, thickness of pastry, etc.

5. IDEAS 1.Comprehensive and imaginative range of feasible ideas. 2.Varied range of imaginative range of feasible ideas. 3.An adequate range of ideas with some imagination. 4.Limited range of feasible ideas with little imagination. 5.Simple ideas with little imagination. DEVELOPMENT 1.Sophisticated and elegant solution achieved by exploring different proportions of ingredients and their function, methods of production and construction. 2.Good development of product achieved by investigating a range of different ingredients and their function, methods of production and construction. 3.Adequate development to allow a successful product to be produced which includes some experimental work with different ingredients and their function, methods of production. 4.Basic development of design decision. 5.Minor changes to the original idea with little evidence of development.

6. EXPLANATION 1.Design decisions fully explained. 2.Most design decisions fully explained. 3.Sound explanation of most design decisions. 4.Basic explanation of design decisions. 5.Limited explanation of design decisions. PLAN FOR MANUFACTURE OF FINAL OUTCOME 1.Comprehensive and detailed plan for manufacture, with the ability to adapt in the light of changing circumstances. 2.Detailed plan which identifies sequences of activities for manufacture. 3.Good plan that identifies the essential stages of manufacture. 4.A plan that identifies the essential stages of manufacture. 5.Limited plan for the main stages of manufacture. (1) 21-26 (2) 16-20 (3) 11-15 (4) 6-10 (1) 0-5