Your name

1

• Your name
• Your candidate number
• School name and number
• Project brief

2

• Food GCSE Major Coursework (60 of your total
  marks)

• The brief
• Design and make a dessert
• Main meal
• Cook chill meal
• Snack
• Take away dish
• Multi cultural
• a savoury
  product
• Suitable for a special diet
• Child state the age range
• Teenager
• School pupil
• Healthy diet
• Traveller
• Lacto
  vegetarian
• To be sold in a major retail outlet
• School canteen

• The project should be a maximum of 20 x A3
  sheets.
• You may word process it if you wish
• You will be expected to hand it in for marking
  at the end of each month
• Hand in date will be approximately at the end of
  term 5
• You will be expected to continue working with it
  during homework time.
• The theory component (folder) is worth 40 of the
  final mark
• practical 60 -
  so it is vital that you dont miss any of the
  practical sessions and ensure that you write them
  all up.
• Although 6 months sounds a long time for the
  work, there is a lot to do - dont get behind

3
Analysis of brief

• Research Plan

Mind map the brief . Identify the key words,
then think of everything connected with each word
and write it down.
Methods of research you might use Questionnaire,
internet, books, interviews, writing letters,
shop survey, exisiting products,- sensory
analysis, disassembly, packaging, newspapers,
magazines
Write a paragraph explaining in your own words
what the brief is asking you to do and why.
Explain any background thinking behins it.
4

• Book research.
• Include some information that you find out from
  books. Remember to include the book title,
  author and page numbers you use. Remember to put
  it in your own words

5

• Questionnaire.
• 10 questions .
• (Include a tally chart of Reponses)
• Use multiple choice questions where possible
• Remember to ask a range of people minimum 10
  people
• Make sure your questions are useful and clear.
  It is often a useful idea to check them with
  someone first.

• Questionnaire results using excel
• Include a selection of bar charts, pie charts etc
  for some of the questions. Remember to title
  each chart

6

• Magazine pictures annotate with any information
  you think is interesting or useful. Comment on
  colours, ingredients used, flavours, garnishes,
  methods used, sizes etc etc.

• Analysis of an existing product
• Product
• Picture of
• Price
• Weight
• Serving instructions
• Storage instructions
• Ingredients
• Sensory evaluation

7

• Analysis of research present as bullet
  points what you have found out from all your
  research.
• For example
• Dont just say that you found out about
  healthy eating, but that most people now buy
  foods which are low in fat
• Use your questionnaire to say that 75 of
  respondents wanted fruit in a dessert.
• Use your exisitng products to say that most
  commercial desserts cost more that 1 per portion

• Internet research. Remember to write down the
  web sites you have used.
• Include any relevant statistics or any other
  useful information eg news articles

8
Design ideas
Skills shown Potential for development..
Skills shown.. Potential for development..
Skills shown Potential for development.
Skills shown.. Potential for
development..
Skills shown Potential for development..
Skills shown Potential for development .
Skills shown. Potential for development..
Skills shown.. Potential for development.
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• Trialling. Dish name

• Trialling. Dish name

10

• Trialling. Dish name

• Trialling. Dish name

11

• Trialling. Dish name

• Trialling. Dish name

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Mind map of how dish could be developed

• Conclusion to trialling
• I have now completed my trialling work. The dish
  I will be developing for my coursework
  is...
• The reasons I have chosen to develop this dish
  are
• 1
• 2
• 3
• 4
• 5
• 6
• You may wish to consider
• Suitability to brief
• Popularity of dish with tasters
• Cost
• Ease of making
• Skills you can use
• Equipment you can use
• The potential of the dish to be trialled

base
topping
Member to break down the dish into its layers and
mind map each layer
Plan for development work
13

• Design specification
• Present as bullet points
• It must be
• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• Include more detailed infromtia on the type of
  product you will be designing e.g you may have
  decided to do a cheesecake which contains fruit
  and is attractively decorated, and costs under
  1.50 a portion. You should be using information
  from your research

• Annotated sketch of product to be developed
• Can be a 2D or 3D diagram
• Include information on
• Dimensions
• Flavours
• Shapes
• Texture
• Colour
• Decoration/garnish
• Ingredients
• Cooking methods
• Addition of sauces
• Finishing techniques
• Remember to colour and label it!

14
Development Write up each of your practical
developments. You only need to write each method
out once but obviously make a note of any
changes that you include
Development 1. Product
Development 1. Product
15
Development Write up each of your practical
developments. You only need to write each method
out once but obviously make a note of any
changes that you include
Development 1. Product
Development 1. Product
16
Development Write up each of your practical
developments. You only need to write each method
out once but obviously make a note of any
changes that you include
Development 1. Product
Development 1. Product
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• Conclusion to development
• i.e. what have you learnt/found out from your
  development work
• Reasons for choice of final practical.
• Explain why you are making what you are.
  Describe it.
• Write out the final recipe

• Product specification.
• (Present as bullet points)
• Include the size
• Shape
• Ingredients and quantities
• Cooking method
• Finishing techniques

18

• Evaluation
• How successful was your final solution compare
  it to the original brief.
• Comment on the way you worked what went well
  and what could be improved on
• What further work would you do if you had more
  time

• Photo of final product

• Time plan

19
Large scale manufacture

• Added ingredients
• Use Design and Make it and write down any extra
  ingredients you would need to add for large scale
  manufacture

• CAD/CAM
• Use the handouts and explain how you would use
• CAD (computer aided design)
• CAM (computer aided manufacture)
• Standard components
• See handout
• If you were a manufacturer making this product to
  sell, what could you use by way of standard
  components? List the standard components and
  give reasons for using each one. Try and include
  a range of reasons.

• Equipment
• Use the handouts and write down with reasons,
  which pieces of equipment you would use for large
  scale manufacture

20

• Manufacturers specification
• Methods of production

• HACCP
• Include a HACCP flow chart

21

• Food for a PC
• Use the computer program to produce a nutritional
  breakdown of your product and the original one
  which you started with.
• Stick it in. Remember to record this program in
  your bibliography
• You may wish to include some graphs that you use

• Discussion of results
• Write about the results that you can see. How
  have the changes you made altered the product
  from a nutritional and healthy point of view?.
  If you have prepared a dish for a special diet
  you must comment on this.
• You must refer to actual figures from the tables
  and any graphs you include in order to gain full
  marks in this section

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• Conclusion Be positive and constructive.
• Say how well the whole project went
• have you been successful,
• how you found a suitable solution?
• and how well did you work?
• Are you pleased with the work you did.?
• Did you use your time wisely?
• How could you improve overall?

• Improvements for further work
• If you were to have more time for this
  coursework, what would you investigate next?

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BIBLIOGRAPHY
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Bibliography

• List here any books or videos, you have used

• List here any computer programs or web sites you
  have used

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