Project 2

Criteria / Teacher Comments / Grade
Designing skills
Research / Well focused research, to the point and relevant. Included questionnaire with explanation about why particular questions had been asked, product evaluation, sensory work, teenage nutrition requirements, cook-chill process considered in reasonable detail. / B
Analysis (of problem/task and research) / Task analysis, but not in great detail. Some group work, but independently reached their own conclusions about what they would do and how they would proceed. At each stage research is analysed and used. / LB
Specification / Design and manufacturing specifications produced with essential and desirable criteria. / LB
Generation of ideas / Made a range of 6 suitable products. Not entirely clear why soup and roll chosen as final development but justified this verbally. / B
Development of solution / Developed aspects of soup and roll for the teenage, vegetarian market. Could have done more to explain nutritional analysis and why it was suitable for user. Worked with specification in mind. / B
Planning of making / Well planned and organised development and trialling, clear plans. / B
Evaluation, testing and modification / Reasonable sense of what she was doing and why. Most statements and claims explained. Final evaluation a little subjective and not very detailed. / B
Use of communication, graphical and use of ICT skills / Good use of ICT for data analysis and presentation, packaging design and nutrition analysis. / LA
Social issues, industrial practices / Considered social, nutritional and ethical issues re vegetarians and applied some of these to thinking although not in great detail. Good understanding of commercial realities in research on packaging and marketing. Some confusion between safety, hygiene and QA on HACCP sheet, but generally covered well. / A
Final designing grade / LB
Making skills / Final making grade / LA
Product analysis:
In group of 4 used Quorn, TVP, tofu and meat to trial substitutes in a Shepherd’s Pie and sampled commercial vegetarian products.
Developed ideas for Chicken Chow Mein, Tomato and Lentil Soup and bread, Quorn Scone Pie, Lasagne, 2 variations of Savoury Plait, Italian Pasta.
Development:
  1. Soup –fresh tomatoes, vine ripened and canned – one left whole, one processed and blended.
  2. Bread – trialled wholemeal, white, mixed, sesame, poppy, sunflower, garlic, cheese and herbs.
Final: tomato soup (fresh tomatoes, blended) and bread roll – white, cheese in centre, sesame seeds on top.
Comments:
A well organized student, worked hygienically and safely on each task. Used a range of skills to make initial ideas. Developed final product over a number of sessions trying many variations.
Level of accuracy and finish: Photograph of all products recorded – all outcomes very good. Final product good enough to sell.
Final mark / 84/B

© FoodForum, 2005