Project 1

Criteria / Teacher Comments / Grade
Designing skills
Research / Well focused research, to the point and relevant. Included questionnaire, product evaluation, sensory work, teenage nutrition requirements, cook-chill process. / A
Analysis (of problem/task and research) / Clear task analysis. Independently reached their own conclusions about what they would do and how they would proceed. At each stage research is analysed and used. / A
Specification / Design and manufacturing specifications produced with essential and desirable criteria. / A
Generation of ideas / Made a range of 7 ideas and developed ideas on from evaluation of these products, deciding which would be the best to take forward. / A
Development of solution / Developed aspects of soup and roll for the teenage, vegetarian market. Every aspect and functionality of ingredients considered in detail. Worked with specification in mind throughout. / LA
Planning of making / Well planned and organised development and trialling, keeping a record of developments throughout. / A
Evaluation, testing and modification / Very clear sense of what she was doing and why. All statements reasoned and justified with linking statements from one page and section to the next. / A
Use of communication, graphical and use of ICT skills / Good use of ICT for data analysis and presentation and for packaging design and nutrition analysis. / A
Social issues, industrial practices / Considered social, nutritional and ethical issues re vegetarians. Detailed section on industrial practices, as well as demonstrating a good understanding of commercial realities in research on packaging and marketing. / A
Final designing grade / MA
Making skills / Final making grade / MA
Product analysis: In group of 4 used Quorn, TVP, tofu and meat to trial substitutes in a Shepherd’s Pie.
Developed ideas for Chicken Chow Mein, 2 variations of pizza, Soup and packet bread mix, Quorn Scone Pie, 2 variations of Savoury Plait, Italian Pasta.
Development:
  1. Soup –fresh tomatoes, vine ripened and canned – left whole, processed and blended.
  2. Bread – trialled wholemeal, white, mixed, granary, sesame, poppy, sunflower, garlic, cheese and herbs.
Final: tomato soup (canned tomatoes, blended) and bread roll – white, cheese in centre, sesame seeds on top.
Comments:
A competent, well-organised student who worked with care and attention, safely and hygienically. Developed a new product from initial idea with several trialled. Industrial aspects covered well showing good understanding which is transferred well to their own design and manufacture.Good range of manipulative skills.
Level of accuracy and finish: Photograph of most products – all outcomes attractive and appetizing and produced to a high standard.
Final mark/grade / 92/A

© FoodForum, 2005