UNIT MAX MARK A*ABCDE Food Food Food Food THESE MARKS MAY CHANGE SLIGHTLY FROM YEAR TO YEAR SO IT IS VITAL YOU GET EXTRA MARKS TO GUARANTEE YOUR GRADE GRADE BOUNDARIES 2012

Chief Examiner’s Checklist CONTEXTS AND OBJECTIVES Read through the assessment criteria and keep referring to it throughout. Identify a starting point and prove there is a gap in the market for a new product. Use a newspaper article as a starting point. Statistical information is helpful. The context should be explained, justified and then design and manufacturing objectives set. Identify the age and sex of your consumer. Select something topical.

Chief Examiner’s Checklist CONTEXTS AND OBJECTIVES Read through the assessment criteria and keep referring to it throughout. Identify a starting and prove there is a gap in the market for a new product. Use a newspaper article as a starting point. Statistical information is helpful. The context should be explained, justified and then design and manufacturing objectives set. Identify the age and sex of your consumer. Select something topical.

Work should be presented, ideally on A3 or in computerised format which ever method is used the work should be in a readable font, nothing smaller than 10. A4 is acceptable. There is no need for more than 40 pages of work and excess work can result in marks being reduced form Communication and Presentation.

Chief Examiner’s Advice CONTEXTS AND OBJECTIVES Candidates who identify a clear context which they understand by having selected a newspaper article or found some statistical information which proved the need for a new product, gave themselves a head start with their work. From the information they are able to identify both design and manufacturing objectives.

Put these in order of most to least useful. 1. Bread products 2. There has been a steady increase in the number of people suffering from coeliac disease with latest figures showing that one in a hundred people have coeliac disease which can be diagnosed from childhood onwards. This shows that there is a need for a new product. 3. Design a single product for a young professional person.

Design Objectives include: Target group, sex and age Nutritional needs of that target group Foods already on the market Substitute ingredients (if relevant) Dietary needs Retail outlet Appropriate information for portion size, costs, organoleptice qualities How much to sell for? Type of product Environmental issues

Manufacturing Objectives include: Ingredients in market Cost of ingredients Availability of ingredients (seasonality) and Impact on price Portion size Packaging Labelling Storage/shelf life Marketing

CONTEXT AND OBJECTIVES 1. Detailed and perceptive understanding of the context which is then used to determine the objectives of the design and manufacture activity. 2. Sound understanding of the context which is used to determine the objectives of the design and manufacture activity. 3. Some understanding of the context which is used to determine the objectives of the design and manufacture activity. 4. Little understanding of the context which is used to determine the objectives of the design and manufacture activity. 5. Minimal or no understanding of the context which is used to determine the objectives of the design and manufacture activity. (1) 5 (2) 4 (3) 3 (4) 2 (5) 0-1