Subject: Year Topic Assessment Outline: Weighting: Date Given: Due Date: Outcomes Assessed: Non-completion of Task:

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1 Orange High School Stage 5 Subject: Food Technology Year: 10 Topic Food Product Development Assessment Outline: Food Product Development: Specific task details and requirements are outlined on the following pages- Practical and theory component (folio) Weighting: 20% Date Given: Due Date: Practical Component : Week 6 Folio theory component: Week 7 Outcomes Assessed: applies appropriate methods of food processing, preparation and storage justifies food choices by analyzing factors that influence food habits collects, evaluates and applies information from a variety of sources. Non-completion of Task: If you know you are going to be away on the day that the task is due, you must make alternative arrangements with your teacher beforehand. If you are suddenly away on the day that the task is due, you must contact your teacher or Head Teacher on your return to school. Documentation will be required in both cases. Failure to follow the above procedures may result in a zero award. Plagiarism Please Note: that plagiarism, the using of the work of others without acknowledgement, will incur serious penalties and may result in zero award. Any cheating will also incur penalt

2 Task description: DEVELOPING A NEW FOOD PRODUCT You are required to design and produce a new food product. For this task you will be required to 1. design and produce (cook) a food product 2. present a folio that documents the development of your product using the steps in the design process. This will include an evaluation of your product, a plan for a suitable package and a promotional strategy for your product. You will need to read the design brief on the following page and then complete each section of the Design Process. You can present your responses, to the design process, in the booklet provided OR use the booklet as a draft for your folio documentation. Negotiate the presentation of your folio with your teacher. Step 1: Design brief: DESIGN PROCESS: You are to develop a new product that is a type of muffin, cake or biscuit, it can be either sweet or savoury. Your product maybe totally original new to the world or be a me too design or line extension. You will need to decide the target market that your product will be aimed at, develop a recipe and make a prototype in class (Week 8). You will also need to plan draw and label a package for your new product. A sensory evaluation will then be carried out on your final product. new to the world me too line extension target market Step 2: Analysis of the brief: Identify constraints and establish criteria for success.

3 Constraints what are the restrictions that need to be taken into account? 1. It must be able to be prepared and cooked in 45 minutes 2. The school will supply standard ingredients ie milk, flour, butter, sugar etc. You must supply any other ingredients that you will use in the production of your new food product 3. Cost 4. Your cooking skills 5. Available equipment Criteria for success How will I know if I have succeeded with my design? a) Must be attractively presented b) Must meet the design brief and target market c) Must be able to be completed in allocated time frame d) Looks and tastes good e) Must be affordable Step 3: Research and Explore: Here are some hints/questions to help you achieve a successful product: What types of muffins /biscuits/cakes are already available and what market to they target? What price range might be suitable? What ingredient options might be suitable for particular target markets? What is in season at the moment? How will I present it? How could it be packaged to sell? How will I know if my product will appeal to the target market? The table below may help you to organize and present your findings. Product Price Special Features Target Market Step 4: Ideas:

4 Explore sources of inspiration such as the internet, recipe books, and discussions with other people. Visit the supermarket and look at similar products on the shelf. From this generate at least three different ideas that may be suitable to the design brief. Sketch these in detail using coloured pencils and clear labels. Add in as much details as possible. You can use graphics programs here if you would like. SKETCH YOUR 3 IDEAS FOR A NEW FOOD PRODUCT IN THE SPACES BELOW: Idea 1 Suitable for target market. Idea 2 Suitable for target market. Idea 3

5 Suitable for target market. MY FINAL DESIGN

6 From you product ideas select your final design. Justify why you have picked this design and how it meets the Criteria for Success and the needs of the Target Market. 5. Production: Recipe development

7 You are to find a basic recipe that you can use for the development of your product. Basic Recipe: In the space below outline the modifications made to the recipe for your food product. Modified recipe: 6. Manufacture:

8 This step of the process will be done in class during Week 8. You can practice your recipe at home as many times as you like. You will cook your product during the practical lesson in Week 8 7. Packaging: The success of a product also depends largely on the type of packaging used. For this task you are to plan, sketch and label a package that would be suitable for your new food product. Don t forget to make sure all the legal requirements are met with your packaging. You can use the space below to sketch and label your package. 8. Evaluation:

9 All new food products are evaluated thoroughly to ensure success of the product. One way to do this is to conduct a sensory test of the product and comment on that. Develop a list of questions about your product, that can be answered during a sensory test (tasting) You will need to consider factors such as taste, appearance, texture, mouth feel, aroma etc. The more detailed questions you can ask the better. List your questions below and have your teacher check them. You will then need to type up your survey for 3 class members to complete when your product is produced. Hand in a your completed surveys attached to your folio. MY QUESTIONS: EVALUATION OF SENSORY TESTS: Discuss the results and explain how they may affect your future production. 9. Promotion:

10 Products that are new to consumers must be promoted in order for the public to be aware of their existence. This involves formulating a marketing plan for the product based on the 4P s. Product Price _ Place _ Promotion In relation to your product answer the following questions: a. Describe the product : b. The price: Setting the right price is important for establishing the correct image for the product. Cost your product using the following prices for basic ingredients. Then add in the extra ingredients you used to make your product different. Flour: Sugar: Milk: Butter: Costing Ingredient Quantity Unit Cost Total Cost 3. Promotion: Promotion is extremely crucial to the success of a product. Promotion can take many foms:

11 Develop a radio jingle or a magazine advertisement for your product. It can be attached to the space below. 4. Place: Where a product is placed is crucial to its success. It needs to where the target market will see it and hopefully buy it.

12 Where would you plan to sell your product EG: markets, major shopping retailer, boutique store etc Is this suitable for the target market? Why? Task Marking Scale TASK MARK Research: 10 Ideas Development: 15 Final Idea and justification: 5 Production: Recipe Development: 10 Production- make product prototype: 20 Production- packaging 10 Evaluation - conduct a sensory evaluation 5 Evaluation of testing results/ feedback 5 Promotion - application of the 4 P s 10 Promotion - radio jingle or magazine advertisement 10 Total 100 Marking Criteria

13 Mark Range Criteria Provides extensive evidence of use of design process to design, produce and evaluate new food product. Provides outstanding knowledge & understanding of the product attributes and relationship to specific target markets. Provides outstanding knowledge & understanding of food product development, expertly documented in folio format. Produces an outstanding food product suited to a specific target market Provides high level of evidence of use of design process to design, produce and evaluate new food product. Provides a high level of knowledge & understanding of the product attributes and relationship to specific target markets. Provides a high level of knowledge & understanding of food product development, accurately documented in folio format. Produces an outstanding food product suited to a specific target market Provides sound evidence of use of design process to design, produce and evaluate new food product. Provides sound knowledge & understanding of the product attributes and relationship to specific target markets. Provides sound knowledge & understanding of food product development, expertly documented in folio format. Produces a sound food product suited to a specific target market Provides basic evidence of use of design process to design, produce and evaluate new food product. Provides basic knowledge & understanding of the product attributes and relationship to specific target markets. Provides basic knowledge & understanding of food product development, expertly documented in folio format. Produces a basic food product suited to a specific target market Provides limited evidence of use of design process to design, produce and evaluate new food product. Provides limited knowledge & understanding of the product attributes and relationship to specific target markets. Provides limited knowledge & understanding of food product development, expertly documented in folio format. Produces a simple food product suited to a specific target market.