1. Chief Examiner’s Checklist STANDARD OF MANUFACTURE Your final product should show a high standard of manufacture using appropriate methods, technologies and ingredients and using a wide range of skills that demonstrate a high level of accuracy.

2. Chief Examiner’s Checklist STANDARD OF MANUFACTURE The final outcome should be of marketable quality. It should be photographed in the format it will be sold in (e.g. in packaging) as well as on a plate. It should be an appropriate portion size for the consumer. There should be a photograph of the product and ideally a story board to show the skills and quality controls used in production.

3. APPLIED INDUSTRIAL PRACTICE Industrial issues must be discussed in relationship to the product and evaluated. HACCP should be explained – what it is and how it would apply to your product. There should be a manufacturing specification, including tolerances, etc. Ingredients that would be used in an industrial context need to be specified e.g. the type of potatoes/dried milk/dried herbs/dried milk You should suggest which packaging materials would be the most suitable. You should include: allergy advice; costing; sale price; competition; organic options; change that would be made if manufactured on an industrial scale; sustainability/dolphin friendly/GM; batch or continuous production?

4. HEALTH AND SAFETY AND QUALITY CONTROL CHECKS Evidence of appropriate health and safety and quality control checks throughout the manufacturing process to ensure consistency.

5. MEETS THE SPECIFICATION Your final product should satisfy all the major points of your specification. The final product should be reviewed with evidence to prove how well the product meets all aspects of the design specification. Each aspect of the specification should be tested objectively, the tests should be recorded along with the outcomes.

6. STANDARD OF MANUFACTURE 1.High standard of manufacture using appropriate methods, technologies and ingredients and using a wide range of skills that demonstrate a high level of accuracy. 2.A very good standard of manufacture using appropriate methods, technologies and ingredients and using a wide range of skills with a good level of accuracy. 3.A good standard of manufacture using appropriate methods, technologies and ingredients and using a range of skills that demonstrate an acceptable level of accuracy. 4.Adequate standard of manufacture using appropriate methods, technologies and ingredients and using skills with some accuracy. 5.A limited standard of manufacture using appropriate methods, technologies and ingredients with little or no accuracy.

7. APPLIED INDUSTRIAL PRACTICE 1.Demonstrates and applies a thorough understanding of industrial practice. 2.Demonstrates and applies a clear understanding of appropriate industrial practice. 3.Shows some understanding and application of appropriate industrial practice. 4.Shows basic understanding of industrial practice. 5.A minimal understanding of industrial practice. HEALTH AND SAFETY AND QUALITY CONTROL CHECKS 1.Evidence of appropriate health and safety and quality control checks throughout the manufacturing process to ensure consistency. 2.Necessary health and safety and quality control checks built into manufacturing. 3.Some consideration of health and safety issues and quality control checks provided. 4.Little evidence of health and safety issues and quality control checks. 5.Basic application of health and safety.

8. MEETS THE SPECIFICATION 1.Outcome satisfies all major points of the specification. 2.Outcome satisfies most major points of the specification. 3.Outcome satisfies some major points of the specification. 4.Outcome satisfies some points of the specification. 5.Limited correlation between the outcome satisfies and the specification. (1) 21-26 (2) 16-20 (3) 11-15 (4) 6-10 (1) 0-5