2. Unit 3. Outcome 3 developing a design plan Outcome 3  Develop a design brief, evaluation criteria and a design plan for the development of a food product.

3. Developing the design brief  Decide on the theme or event  Describe the event or occasion/purpose of the product  Outline client or consumer information  Age, gender, lifestyle, particular food likes and dislikes, any special dietary requirements  Specify the client requirements  Style of the meal or product, special nutritional needs, number of people to be served, use of particular ingredients

4. Dreaming up a theme for success  Build a creative and successful design brief based on something you are interested in!  Judge the practicality of the idea....is it achievable?  Base it on a statement or idea.

5. Dreaming up a theme for success  A favourite film or book  A celebrity such as a fashion designer, scientist, artist, musician, movie star  Regional Victorian produce for a region such as the Yarra Valley, Mornington Peninsula, Geelong region, Gippsland, Daylesford or Sunraysia  Hot in the kitchen  Key Ingredient: pears, lemons, chilli etc.  An occasion such as a music concert, dinner party, birthday or some other creative reason!

6. A theme is identified for the school-assessed task. (based on a card night and a Halloween party)

7. Another example of a theme! Based on country home-style cooking.

8. Another theme based on organic produce

9. Another theme based on ingredients specific to a country.

10. Its all in the name baby! Just Pearfect Dancing with pears Pearfect match Pear and share Pear Sensations The pear essentials Love your pear Pear Star THEME IDEAS ABOUT PEARS- Think of a catchy title!!!

11. Developing a creative Design Brief What do you know about pears? THINK IDEA THROUGH! Several varieties of pears They can be preserved in different ways Used in sweet and savoury dishes Can be part of entree, main. Dessert Cooked or served fresh

12. Develop the pillars of the brief Varieties of pears Pears used in sweet foods Preserving with pears Pears in the courses of menus Pears used in savoury foods

13. Additional information for Design Brief- Scope of the task  4-6 food items  2-3 different food preservation techniques  At least 4 different complex processes  Creative food items of a high standard JUST PEARFECT!

14. The WHO, why, what, WHERE, when Pear Growers Association Fresh fruit export company Pear orchard with onsite cafe Restaurant featuring Victorian produce International trade fair Farmers market Apple and Pear Growers assoc. Fresh food feature in Gourmet magazine http://www.weeklytimesnow.com.au/article/2011/03/23/309391_horticulture.html WHO (and Where) ? NB. Brainstorming provides the basis for writing the design brief!

15. The who, WHY, what, where, when Highlight the various uses of pear varieties Showcase the pear growers in Victoria Promote versatility of pears in recipes Allow consumers to taste a range of food items containing pears Demonstrate the creativity and adaptability of pears Promote pears throughout the state when they are in season and plentiful Promoting Australian produce overseas WHY?

16. The who, why, WHAT, where, when Using 2 varieties of pears 4 food items that display the versatility of pears 2 sweet and 2 savoury food items using pears Entree, main and dessert using pears A preserved item Creative presentation (link to sensory properties in design brief for evaluation purposes) Combination of ingredients Eye catching/ visual impact Pear needs to be the hero Appealing sensory properties High quality food items using complex processes WHAT?

17. The who, why, what, where, WHEN Occasion Season Month of year Event Product launch Date Monthly magazine article WHEN?

18. Putting it all together! Now that all of the components of the desgn brief have been identified the brief can now be written! Use paragraphs for each of the four W’s- who, why, what, where and when Thorough description of the context Comprehensive, coherent, relevant information Identify specifications (constraints and considerations) Putting the brief together.....

19. Ideas for themes can be gathered from your hobbies, interests, your background, or resources such as food magazines, books and television shows.

20. Preparing a design brief  Outlines the problem to be solved  Focus based on a theme or event  Contains all information (context and specifications) needed to solve the problem  Who – client or consumer information  Why – reason the product is required  What – client or consumer requirements; what needs to be prepared  When – time/date the product needs to be ready  Where – place/location to be served/eaten

22. Developing the design brief  School-assessed Task: scope of task  Incorporate the scope of the task into the design brief  Written in the context of the brief  A set of four to six food items (the product)  At least four different complex processes  Two to three different food preservation techniques to preserve two or three of the food items