In the beginning

1
In the beginning

• Developing an effective design brief for the
• VCE Food and Technology
• School-assessed Task

2
Preparing a design brief

• Theme or event
• Client profile
• Client requirements
• School-assessed Task scope of task

3
Developing the design brief

• Decide on the theme or event
• Describe the event or occasion
• Outline client profile
• Age, gender, lifestyle, likes and dislikes, any
  special dietary requirements
• Developing the client requirements
• Style of the meal or product, special nutritional
  needs, packaging and transportation requirements

4
Developing the design brief

• School-assessed Task scope of task
• Incorporate the scope of task into the design
  brief
• A set of five to eight food items (the product)
• At least four complex processes
• Three secondary processing (preservation)
  techniques
• Plan two food items for comparison with similar
  commercial products

5
Surfing weekend at Bells Beach

• Weekend at Bells Beach in early December to
  celebrate the end of Year 12
• Two school friends
• Need foods to contribute to breakfast, lunch and
  dinner for the weekend
• Savoury and sweet snacks to take to the beach
• Needs to appeal to young males and satisfy
  healthy appetites
• Casual dining

6
The design brief
Background information

• Of all the sports I have ever played, surfing is
  without doubt my favourite. I really cant
  remember a time when I havent been able to surf.
  My Nan and Pa have had a house at Torquay since I
  was just a toddler and so we have spent most
  weekends there every summer. My Pa was one of the
  original surfies at Bells Beach and Jan Juc and
  he taught me to surf when I was really young.
• Two of my friends from school, Ben and Sam, are
  also keen surfers and so we have decided to head
  to the surf for a couple of days after our final
  exams in early December for our own Bells Beach
  Classic.

7
The design brief (continued)
Background information

• My Nan and Pa have offered to let us stay at
  their house for the Friday and Saturday but we
  will need to take some of our own supplies as I
  dont want Nan to have to do all of the
  preparation. As I quite enjoy cooking, I have
  decided to make some of the main food items we
  will eat over the two days.
• We will need some food items for a casual dinner
  on Friday and breakfast and lunch on Saturday as
  well as a some snack items we can take to the
  beach. I would also like to prepare a dessert for
  dinner on Saturday night before we leave. The
  dessert needs to be quite special so that I can
  show my Nan that all the hours she spent teaching

8
The design brief (continued)

• me how to cook while we were staying at Torquay
  werent wasted! The food will also need to be
  appealing to us and satisfy our healthy
  appetites.
• As we will be leaving for Torquay straight after
  our last exam, all of the food needs to be
  prepared several weeks in advance and have good
  keeping qualities. I also want to use a range of
  food processing methods to demonstrate to my Nan
  that I am now quite a skilled cook and that I
  have progressed from the Choc Chip cookies she
  taught me to make when I was five!

9
The design brief (continued)

• My other big concern is to make sure that the
  food I prepare is as good as any commercially
  available products as my Nan is sure to
  taste-test everything and therefore it is
  important that all of the food items are of good
  quality.

10
Criteria for evaluation

• Have I been able to prepare a range of food items
  suitable for a casual dinner on Friday and
  breakfast and lunch on Saturday as well as a some
  snack items to take to the beach?
• Did the range of food items include a special
  dessert for dinner on Saturday night?
• Will the food be appealing to young males and
  will it be filling enough to satisfy healthy
  appetites?

11
Criteria for evaluation

1. Did I use a range of food processing methods in
   the preparation of the products and were they
   equal to, or better than, similar products
   available commercially?
2. Was all of the food able to be prepared several
   weeks in advance and did it have good keeping
   qualities?

12
Brainstorming ideas
Jams Marmalade Muesli Bread Crumpets
Rolls Pastries Bread
Breakfast
Lunch
Surfing weekend at Bells Beach
Dinner
Dessert
Barbeque foods Chutneys Dressings
Cake Tart Ice cream Puddings
Snacks
Fruit leather Biscuits Small cakes
13
Checklist for product design
Product Four complex processes Three different secondary processes Comparison with two commercial products Presentation ideas for the product
1
2
3
4
5
6
14
Complex processes and secondary processing

• Four complex processes, e.g. caramelisation,
  yeast baking, pastry making, confectionary, cake
  making, crystallisation, emulsification and
  creaming.

• Three different secondary processing techniques,
  e.g. freezing, pickling, dehydration and jam and
  jelly making, smoking, bottling.

15
Theme or event

• Food for an organisation
• A gourmet delicatessen
• Soul food vegetarian café
• A Brunswick Street café
• A gourmet weekend retreat
• Business conference
• Tennis club raffle

16
A favourite culture

• Colours of India
• Thai treats
• A taste of Japan
• The flavours of France
• A tapestry of Tunisia
• Spanish dinner party
• Tasting Australia

17
Promoting an ingredient

• Winter fruits pears
• Summer fruits at a farmers market
• Citrus fruit promoting the Murray Valley
• Exotic fruit of Queensland
• Apples
• Berries

• Vegetables
• Nuts
• Chocolate
• Coffee
• Spices
• Herbs and spices of Asia
• Cheese
• Dried fruit

18
Celebration meal or event

• Grand final lunch basket
• Portable feast for the Moonlight Cinema
• Gift for an exchange student
• Hamper to take on a fishing trip

• Brunch basket for the Murray Marathon
• A blast from the past a 1980s dinner party
• Carols by Candlelight
• Book title

19
Celebration meal or event

• Australian Open Tennis
• Birthday or Christmas gift for an elderly
  relative
• A basket of food to take to a holiday house

• Hamper of Christmas foods
• A basket of treats for a house warming
• A brunch by the Yarra or at the beach

20
Special nutritional requirement

• Vegetarian dinner party
• Low cholesterol New Years Eve party
• Lactose free Christmas treats
• Gluten free picnic hamper
• Birthday party for a diabetic

21
Prepared by

• Ms Laurel Tully
• VCE VET Coordinator/Head of Home Economics and
  teacher of VCE Food and Technology
• Methodist Ladies College, Kew, Victoria
• Updated for VCE Food and Technology (2006-2010)