1. My Coursework self help Edexel GCSE Design and Technology Food Technology Unit 1; Creative Design and Make Activities Controlled assessment 60% of your final grade Unit code: 5FT01

2. Coursework checklist Analysing the brief The guide below is to help you organise your coursework folder 3 marks1 hour 1. Introduction to your topic, Design Brief, Design Needs 2. Target group, brainstorm, Table with attribute analysis, conclusion Research6 marks3-5 hours 3. Questionnaire and results analysis 4. Product analysis – including tasting; weight; cost; ingredients; additives; quality of product. 5. Current products on the market 6. Product disassembly Specification6 marks1 hour 7. Specification points explained 8. Justification for each specification point Initial Ideas12 marks8-10 hours 9,10,11.Reason for choice linked to specification, methods, skills, processes. 12, 13, 14. Evaluation against specification Review4 marks1 hour 15.A table comparing your initial ideas to your specification including user feedback. Communication4 marks Marked throughout- Presentation, use of CAD, subject specific language

3. Coursework checklist Development9 marks10 hours 16. Develop aspects of the initial recipes – sauces/pasta/ingredients combinations/reduction of fat/pastry etc 17. Photograph developments, Test developments – refer to target market/taste panel etc, Evaluation. Final design proposal 6 marks2 hours 18.A Range of final ideas- sketched, / draw/ package/ labelled Cost/budget, tolerances, size/weight Production plan 6 marks 19. Time plan, a table showing how you managed your time 20. A step by step method, flow chart, with possible hazards, controls and actions. Quality of manufacture 12 marks5 hours 21. Choose products with several component parts to show the use of different ingredients, skills, techniques, processes, tools and equipment. 22. Pictures for the stages of making. Quality of manufacture Health and safety 2 marks Evidence throughout Evaluation 6 marks3 hours 23.Test your final range of products against your specification 24. Opinions of target group. Positive and negative aspects of your final range of food products. 25. Include sustainability issues.

5. Development9 marks10 hours 16. Develop aspects of the initial recipes – sauces/pasta/ingredients combinations/reduction of fat/pastry etc 17. Photograph developments, Test developments – refer to target market/taste panel etc, Evaluation. Final design proposal 6 marks2 hours 18.A Range of final ideas- sketched, / draw/ package/ labelled Cost/ budget, tolerances, size/ weight Production plan 6 marks 19. Time plan, a table showing how you managed your time 20. A step by step method, flow chart, with possible hazards, controls and actions. Quality of manufacture 12 marks5 hours 21. Choose products with several component parts to show the use of different ingredients, skills, techniques, processes, tools and equipment. 22. Pictures for the stages of making. Quality of manufacture Health and safety 2 marks Evidence throughout Evaluation 6 marks3 hours 23.Test your final range of products against your specification 24. Opinions of target group. Positive and negative aspects of your final range of food products. 25. Include sustainability issues. Your personal targetCurrent GradeKS4 Target Grade

6. Project Brief I have recorded it in my planner on page Celebration- Design and make a range of products suitable for child’s birthday party.

7. Analysisng the brief (3 marks) What to include… Design Brief; Write a clear statement of what are you going to design (and make) Introduction; Write a clear statement about the topic, e.g, information about the topic, why do you think it is interesting, what do you think you will need to do etc. Brainstorm or Mind Map; Identifying important things that you need to consider before designing your products. CONCLUSION: Write down what research methods you are planning to use and what will you consider to concentrate on whilst designing this product, e.g. safety issues, sustainability etc. Attribute analysis; ( in the form of table), used to clarify key features of design brief, by identifying ingredients, properties and functions of products for your target group

8. On this next page you can see how to layout your analysis on A3 sheet of paper. Present your analysis in a logical and concise way. Use several methods of analysis to identify key issues, including attribute analysis, brainstorm. Write final conclusion, write down what research methods you are planning to use and what will you consider to concentrate on whilst designing this product, e.g. safety issues, sustainability etc.

9. In your task analysis you have to have the answers the following questions; WHO; What is your target group? Who is going to eat it? Why did you decide to design a product for this particular target group? How do you think your product will appeal to this particular audience? WHAT; What have you chosen to make? How are you going to find out what people like? What are you going to do in order to make this product appealing to chosen target group? How are you going to make your product different to other similar? WHY; Why are you designing the product for this particular target group? Here you also need to explain why do you have to carry out detailed research. What process will you use to make it? ( e.g. batch production etc)- explain the process. WHERE; Where are you going to do your design, how? After finishing the project, where this product could be sols/ served? See example on the next page

11. Research (6 marks) What to include… Existing product research; Using existing products allows you to see how professional designer solved a design need. Research a range of relevant, existing products available. Dissemble 1relevant, existing product and write detailed information about one of the products focusing on performance, ingredients, components, processes, quality and sustainability issues. Plan and prepare questionnaire/ survey carefully using relevant closed questions ( at least 8) to focus your target group on particular issue. Sustainability; What are the sustainability issues throughout the product’s lifecycle? Consider the source or origin of raw materials or ingredients( e.g. farming methods, seasonal foods, food miles or Fairtrade). Consider the implications of manufacturing process: transportation, CO2 emission, use of water, waste and packaging.

12. Research- continue Example of questionnaire and its analysis

13. Example of existing product research

14. Template you can use for existing product research Make sure you analyse at least 6 existing products

15. Specification ( 6 marks) What to include… A specification are points summarising your findings from your research Each specification point needs to be fully justified Include issues of sustainability relating to your product in your specification Apply findings from your research to the specification criteria Function- what is the product purpose? When it is going to be eaten during the day? Form- how should your product be styled/ shaped. Consider weight or volume, portion size, shape. Target group- who is the product supposed to be suitable for? User requirements- What qualities will make your product attractive? What size the product’s portion has to be? Materials and components/ ingredients requirements; how should the ingredients, components and materials perform? Consider the working characteristics of ingredients and their functions when used in combination with others Include the following points;

16. Cost- What should be the cost of the product? What are the considerations in determining cost? Storage requirements. Where should this product be stored and how long for? Scale of production- how does your design allow for scale of production Sustainability- how does your design allow for environmental considerations? A Grade Specification

17. Template you can use for Specification

18. Initial Ideas (12 marks) What to include… Present 4- 6 different ideas for your ‘range of food products’ Identify the main ingredients, components, materials, processes and techniques that would be required to make the product Apply your research findings to your designs or include additional research when appropriate. Additional research- your research is ongoing, you might need to include short statements of relevant information where the understanding of a design idea requires a bit more detail. Keep the additional research concise and relevant to the design. Ingredients, components, materials, processes and techniques in depth; Present the information as annotations with your images or as charts, sketches, diagrams or using CAD. A useful checklist may include; -Functions of ingredients -Explaining the skills and processes used within the making of the product -identifying a specialist equipment you need to help create the product -Where appropriate; nutritional analysis and costing using CAD

19. Annotate each design with reference to relevant specification criteria Well layout page for Design Ideas

20. Template you can use for Initial Ideas Write the method, underline any skills/ techniques used. You also need to underline or list any specific equipment used, e.g. food processor

21. Review ( 4 marks) What to include… Create the table about each of your ideas, showing if they do or not meet tour specification points. Evaluate your ideas and identify what needs to be developed further Include user group feedback to help you to determine the best ideas to develop further for your range of food products To get top marks, present your ideas using a range of communication techniques and media, including ICT and CAD where appropriate, with precision and accuracy Example of A Grade Review and template you could use are on separate pages

23. Template you can use for Review

24. Development ( 9 marks) What to include… From your review say how you are going to be developing your product. Improve your chosen design ideas by developing technical details that are different and improved compared to any previous alternative ideas. Review your design against relevant specification criteria Design the physical profile of a product using paint/ draw programs and nutritional tables. Model the cost, portion size, weight, assembly of a single item or batch of products using database and spreadsheet. Calculate the scale of production and scaled recipes, cost and stock control using spreadsheet.

25. Example of A Grade Development

26. Template you can use for Development User group Product AProduct BProduct C Tester 1 Tester 2 Tester 3 This is the table you can use for user group feedback

27. Final Design ( 6 marks) What to include… Your final design must show how you have met the brief Clearly communicate your final range of design proposals using modeling, photographs or suitable drawing methods, with annotations. Include technical information about the ingredients, components, skills and/ or techniques to enable somebody to make your range of final design proposals.

29. Template you can use for Final Design

30. Production Plan ( 6 marks) What to include… Time plan including time/process/equipment/oven temperature for one of the products within the product range. Plan your making stages against time in order to meet deadlines Identify and describe where specific quality control (QC) procedures will take place.

32. Production plan; insert the name of the dish TimeStepHazardControlAction IngredientsFunction Name of the dish as above

33. Quality of manufacture ( 12 marks) The manufacture of your food products must be completed at school in food technology kitchen. The moderators must be sure that all the practical work is your own so take lots of photographs as you make your products Select a correct tools, equipment and processes for the food products with minimum guidance Use wide range of tools, equipment and processes Make a range of different food products ( more than two) with several different component parts in each Demonstrate high- level making skillswith component parts made with precision and accuracy

35. Testing and evaluation ( 6 marks) Test your final food product against specification Write a balanced evaluation, including both positive and negative aspects of your final range of food products Obtain feedback from your user group regarding quality and performance issues. Include relevant sustainability issues in your evaluation Test questions; Start by writing specification points and using them as questions. For example; Specification point; Must be an easy-to-eat individual portion. Question; How was my individual portion easy to eat? Specification point; Will have shelf life of up to three days when stored in the fridge. Question; Does my product have a shelf life of three days when stored in the fridge?