Presentation on theme: "Objective: Develop a gluten-free dessert using scientific method and FCCLA planning process."— Presentation transcript:
Objective: Develop a gluten-free dessert using scientific method and FCCLA planning process.
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
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.
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.
IngredientsOriginal Prototype Formula Test #1Test #2Final Recipe Cost For Final Recipe
Show pictures of the product at various stages of production and testing. Yes! I will let you use your cell phones for this.
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
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.
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
Develop a list of equipment used and safety precautions taken to ensure a safe test kitchen and sanitary product.
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.
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.
The display or power point must be neat, legible, professional and use correct grammar and spelling.
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)
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!
I will not require you to give an oral presentation A display board presented on the due data or a power point ed 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.