Project 3

Criteria / Teacher Comments / Grade
Designing skills
Research / Researched information on cuisines from different countries, sensory evaluation on existing products and questionnaire. / E
Analysis (of problem/task and research) / No detailed analysis. Research not closely analysed. / E
Specification / Design specification produced with limited points addressed. Manufacturing specification good. / D
Generation of ideas / Made a range of 6 ideas on the multi-cultural theme. / C
Development of solution / Modified recipe for Chicken and Naan bread. / D
Planning of making / Simple flow chart shown. / C
Evaluation, testing and modification / Few statements and claims explained. Final evaluation not very detailed, subjective and not fully addressing the specification. / C
Use of communication, graphical and use of ICT skills / Sound level of ICT skills used for data analysis and presentation, packaging design and nutrition analysis. / LB
Social issues, industrial practices / Costing, production line, packaging and flow chart included. HACCP sheet produced, but little detail or own understanding demonstrated or transferred to the naan bread being made. / C
Final designing grade / HD
Making skills / Final making grade / LB
Product analysis:
Sampled a range of multi-cultural products. Developed ideas for Beef and vegetable Stew, Butte Chicken, Chicken and Black Bean Sauce, Smoked ham Linguini, Lasagne, 2 variations of Pizza.
Development:
  1. Chicken – added mushrooms.
  2. Naan – made palin, garlic and poppy seed variations.
Final:Buttered Chicken and mushrooms, plain naan with poppy seeds.
Comments:
Worked efficiently in most sessions. Used a range of skills to produce6 design ideas. Safe and hygienic working practices. Considered industrial aspect in making, packaging of final product.
Level of accuracy and finish: Photograph of all productsrecorded – all outcomes acceptable/well assembled. Final product very good.
Final mark / 69/C

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