My Coursework self help
Edexel GCSE
Design and Technology
Food Technology
Unit 1; Creative Design and Make Activities
Controlled assessment
60% of your final grade
Unit code: 5FT01
Coursework checklist
The guide below is to help you organise your coursework folder
Analysing the brief
3 marks
1 hour
1. Introduction to your topic, Design Brief, Design Needs
2. Target group, brainstorm, Table with attribute analysis, conclusion
Research
6 marks
3-5 hours
3. Questionnaire and results analysis
4. Product analysis – including tasting; weight; cost; ingredients;
additives; quality of product.
5. Current products on the market
6. Product disassembly
Specification
6 marks
1 hour
7. Specification points explained
8. Justification for each specification point
Initial Ideas
12 marks
8-10 hours
9,10,11 .Reason for choice linked to specification, methods, skills,
processes.
12, 13, 14. Evaluation against specification
Review
4 marks
1 hour
15.A table comparing your initial ideas to your specification
including user feedback.
Communication
4 marks
Marked throughout- Presentation, use of CAD, subject specific
language
Coursework checklist
Development
9 marks
10 hours
16. Develop aspects of the initial recipes –
sauces/pasta/ingredients combinations/reduction of fat/pastry
etc
17. Photograph developments, Test developments – refer to target
market/taste panel etc, Evaluation.
Final design proposal
6 marks
2 hours
18.A Range of final ideas- sketched, / draw/ package/ labelled
Cost/budget, tolerances, size/weight
Production plan
6 marks
19. Time plan, a table showing how you managed your time
20. A step by step method, flow chart, with possible hazards,
controls and actions.
Quality of manufacture
12 marks
5 hours
21. Choose products with several component parts to show the use
of different ingredients, skills, techniques, processes, tools and
equipment.
22. Pictures for the stages of making.
Quality of manufacture
Health and safety
2 marks
Evidence throughout
Evaluation
6 marks
3 hours
23.Test your final range of products against your specification
24. Opinions of target group. Positive and negative aspects of your
final range of food products.
25. Include sustainability issues.
Your personal target
Development
Current Grade
9 marks
KS4 Target Grade
10 hours
16. Develop aspects of the initial recipes –
sauces/pasta/ingredients combinations/reduction of fat/pastry
etc
17. Photograph developments, Test developments – refer to target
market/taste panel etc, Evaluation.
Final design proposal
6 marks
2 hours
18.A Range of final ideas- sketched, / draw/ package/ labelled
Cost/ budget, tolerances, size/ weight
Production plan
6 marks
19. Time plan, a table showing how you managed your time
20. A step by step method, flow chart, with possible hazards,
controls and actions.
Quality of manufacture
12 marks
5 hours
21. Choose products with several component parts to show the use
of different ingredients, skills, techniques, processes, tools and
equipment.
22. Pictures for the stages of making.
Quality of manufacture
Health and safety
2 marks
Evidence throughout
Evaluation
6 marks
3 hours
23.Test your final range of products against your specification
24. Opinions of target group. Positive and negative aspects of your
final range of food products.
25. Include sustainability issues.
Project Brief
CelebrationDesign and make a range of products suitable for
child’s birthday party.
I have recorded it in my planner on page
Analysisng the brief (3 marks)
What to include…
Design Brief;
Write a clear statement of what are you going to design (and
make)
Introduction;
Write a clear statement about the topic, e.g, information
about the topic, why do you think it is interesting, what do you
think you will need to do etc.
Brainstorm or Mind Map;
Identifying important things that you need to consider before
designing your products.
Attribute analysis;
(in the form of table), used to clarify key features of design
brief, by identifying ingredients, properties and functions of
products for your target group
CONCLUSION:
Write down what research methods you are planning to
use and what will you consider to concentrate on whilst
designing this product, e.g. safety issues, sustainability
etc.
On this next page you can see how to layout your analysis on A3 sheet
of paper . Present your analysis in a logical and concise way. Use several
methods of analysis to identify key issues , including attribute analysis,
brainstorm.
Write final conclusion , write down what research methods you are
planning to use and what will you consider to concentrate on whilst
designing this product, e.g. safety issues, sustainability etc.
In your task analysis you have to have the answers the
following questions;
WHO;
What is your target group? Who is going to eat it? Why
did you decide to design a product for this particular
target group? How do you think your product will appeal
to this particular audience?
WHAT;
What have you chosen to make? How are you going to find
out what people like? What are you going to do in order
to make this product appealing to chosen target group?
How are you going to make your product different to
other similar?
WHY;
Why are you designing the product for this particular
target group?
Here you also need to explain why do you have to carry
out detailed research. What process will you use to make
it?
( e.g. batch production etc)- explain the process.
WHERE;
Where are you going to do your design, how? After
finishing the project, where this product could be sols/
served?
Research (6 marks)
What to include…
Existing product research;
Using existing products allows you to see how professional
designer solved a design need. Research a range of relevant,
existing products available.
Dissemble 1relevant, existing product and write detailed
information about one of the products focusing on
performance, ingredients, components, processes , quality and
sustainability issues.
Plan and prepare questionnaire/ survey carefully using
relevant closed questions ( at least 8) to focus your
target group on particular issue.
Sustainability;
What are the sustainability issues throughout the
product’s lifecycle? Consider the source or origin of
raw materials or ingredients( e.g. farming methods,
seasonal foods, food miles or Fairtrade). Consider the
implications of manufacturing process: transportation,
CO2 emission, use of water, waste and packaging.
Research- continue
Example of questionnaire and its
analysis
Example of existing product research
Template you can use for existing product research
Make sure you analyse at least 6 existing products
Specification ( 6 marks)
What to include…
A specification are points summarising your
findings from your research
Each specification point needs to be fully justified
Include issues of sustainability relating to your
product in your specification
Apply findings from your research to the specification
criteria
Include the following points;
Form- how should your product be styled/ shaped. Consider
weight or volume, portion size, shape.
Function- what is the product purpose? When it is going to be
eaten during the day?
Target group- who is the product supposed to be suitable for?
User requirements- What qualities will make your product
attractive?
What size the product’s portion has to be?
Materials and components/ ingredients requirements; how
should the ingredients, components and materials perform?
Consider the working characteristics of ingredients and their
functions when used in combination with others
Cost- What should be the cost of the product? What are the
considerations in determining cost?
Scale of production- how does your design allow for scale of
production
Storage requirements. Where should this product be stored
and how long for?
Sustainability- how does your design allow for environmental
considerations?
A Grade Specification
Template you can use for Specification
Initial Ideas (12 marks)
What to include…
Present 4- 6 different ideas for your ‘range of food
products’
Identify the main ingredients, components, materials , processes and
techniques that would be required to make the product
Ingredients, components, materials, processes and
techniques in depth;
Present the information as annotations with your images or
as charts, sketches, diagrams or using CAD. A useful
checklist may include;
-Functions of ingredients
-Explaining the skills and processes used within the making
of the product
-identifying a specialist equipment you need to help create
the product
-Where appropriate; nutritional analysis and costing using
CAD
Apply your research findings to your designs or include additional
research when appropriate. Additional research- your research is
ongoing, you might need to include short statements of relevant
information where the understanding of a design idea requires a bit
more detail . Keep the additional research concise and relevant to
the design.
Annotate each design with reference to relevant
specification criteria
Well layout page for Design Ideas
Template you can use for Initial Ideas
Write the method, underline any
skills/ techniques used. You also
need to underline or list any
specific equipment used, e.g. food
processor
Review ( 4 marks)
What to include…
Create the table about each of your ideas, showing if
they do or not meet tour specification points.
Evaluate your ideas and identify what needs to be
developed further
Include user group feedback to help you to determine
the best ideas to develop further for your range of
food products
To get top marks, present your ideas using a range of
communication techniques and media, including ICT and
CAD where appropriate, with precision and accuracy
Example of A Grade Review and
template you could use are on
separate pages
Template you can use for Review
Development ( 9 marks)
What to include…
From your review say how you are going to be
developing your product.
Improve your chosen design ideas by developing
technical details that are different and improved
compared to any previous alternative ideas.
Review your design against relevant specification
criteria
Design the physical profile of a product using paint/
draw programs and nutritional tables.
Model the cost, portion size, weight, assembly of a
single item or batch of products using database and
spreadsheet.
Calculate the scale of production and scaled recipes,
cost and stock control using spreadsheet.
Example of A
Grade Development
Template you can use for Development
This is the table you can use for
user group feedback
User
group
Tester 1
Tester 2
Tester 3
Product A Product B Product C
Final Design ( 6 marks)
What to include…
Your final design must show how you have met the
brief
Clearly communicate your final range of design
proposals using modeling, photographs or suitable
drawing methods, with annotations.
Include technical information about the ingredients,
components, skills and/ or techniques to enable
somebody to make your range of final design
proposals.
Template you can use for Final Design
Production Plan ( 6 marks)
What to include…
Time plan including time/process/equipment/oven
temperature for one of the products within the
product range.
Plan your making stages against time in order to meet
deadlines
Identify and describe where specific quality control
(QC) procedures will take place.
Production plan;
insert the name of
the dish
Time
Step
Hazard
Control
Name of the dish as above
Ingredients
Function
Action
Quality of manufacture ( 12 marks)
The manufacture of your food products must be
completed at school in food technology kitchen.
The moderators must be sure that all the practical
work is your own so take lots of photographs as you
make your products
Select a correct tools, equipment and processes for
the food products with minimum guidance
Use wide range of tools, equipment and processes
Make a range of different food products ( more than
two) with several different component parts in each
Demonstrate high- level making skillswith component
parts made with precision and accuracy
Testing and evaluation ( 6 marks)
Test your final food product against specification
Write a balanced evaluation, including both positive
and negative aspects of your final range of food
products
Obtain feedback from your user group regarding
quality and performance issues. Include relevant
sustainability issues in your evaluation
Test questions;
Start by writing specification points and using
them as questions. For example;
Specification point; Must be an easy-to-eat
individual portion .
Question; How was my individual portion easy to
eat?
Specification point; Will have shelf life of up to
three days when stored in the fridge.
Question; Does my product have a shelf life of
three days when stored in the fridge?