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GCSE Food Technology Coursework
Transcript of GCSE Food Technology Coursework
Controlled Assessment Task
The Great British Bake Off
Traditional bakeries and supermarket in store bakeries are very popular. Consumers are attracted to the freshly made products and the ever increasing range of sweet and savoury products available
Design and make an attractive finished product to be sold from a supermarket’s in-store bakery
A3 Pages - in a flip file (new ones cost £3)
Preliminary Marking - A4 Black and White printing
Final Marking - A3 Colour Printing
Pages can be a mix of computer work and by hand
Titles - Size 16 maximum
Text - Size 12 maximum
Images can be hand drawn or taken from cameras or the internet
You can design your border sheet - it must contain your name and candidate number
There are basic template sheets available if required
Look after your folder - if you lose your coursework, you WILL have to do it again!!!!! If you dont trust yourself, leave it at school at all times
Your folder will be made up off approx 25 A3 pages!!!
Thats only about a page a week
If you fall behind you will be placed in DT Coursework Catch-Up
It will be treated like a detention!
They run every wednesday from 3.20 - 4.20pm
You are welcome to attend Coursework Catch-up even if you are up to date on a voluntary basis if you just want some extra help or a dedicated slot to keep on top of your coursework
You will not be able to complete your coursework just in lessons!
You will have to finish your sheets outside of lessons
Copy this from your controlled assessment topic but make it personal - I am going to .........
In this area, explain what you hope to accomplish?
Develop your baking skills?
Design a new product?
Develop existing products?
Explore a variety of savoury and sweet baked goods?
Research into baked goods?
Explore supermarket bakeries?
What research methods are we going to do?
The needs of your client
Visit (A* students)
Why are we going to carry out this research method?
What will it accomplish?
How will the results help you?
Why is the method useful?
Where will you carry out this method?
On a computer? - websites?
Be specific in your dates -
Inspiration Board - 15th May
Need of your client - 16th May
Product Analysis - 5th June
Questionnaire - 5th June
Visit - 5th June
Fill this column in after you have finished the research method and be honest about how useful it has been to you and why?
Write 'British Bake Off' in the centre
Using the suggestions create a spider diagram of as many things as you can related to your project
You are looking for a completely jam packed spider diagram with no space to add anything else
The look of it is just as important as the content
You need to choose a client.
This will be the group of people you are going to aim your project at
e.g. toddlers, old people, teenage boys etc
Choose an individual from this group and write a description of who they are - what they like, their age, gender and as much info as you can
Include a picture of who your potential client may look like
Remember this is who your project will be aimed at so be happy with your client choice!
Create an A3 page full of images relating to your project brief
images - baked products, great bristish bake off pictures, supermarkets, bakeries, etc
words - find or create words that link to your project
colours - if you have white spaces - fill them with suitable colours
You can do this on the computer or cutting and sticking from magazines or the internet
Crop your images - try and avoid sqaures all the times - take the image into paint and then you can do irregular crops if you are using the computer
Evaluation - You must evaluate your inspiration board or the examiners will not mark it!
Write a paragraph explaining how this inspiration board has helped you?
Visual rep of the problem, given you ideas, clarified the project etc - BE DETAILED
The nutritional needs of the client
This A3 page needs to be jam packed with data and information.
Explain who your client is and then go into lots of details using the internet and textbooks to answer in as much detail as you can under the sub headings talking about the nutritional needs of your client/client group
Bring in images where you can to break up the text - there should be a lot of it!!!
When you have finished writing up all your information - you need to evaluate this research - How is this page going to help you and why?
Time to ask your target market/client what they want from their British Bake Off goods
You are looking for at least 12 GOOD, USEFUL, HELPFUL questions.
Think about the information you want to get and then turn that into a question - easier sometimes to work backwards than forwards
All questions must be relevant to your project, if they are not then they dont count!!!
All questions must fit on one side of A4
Once your questioned have been agreed by the teacher - print off between 10 and 20 questionnaires and get them completed ready for next lesson
You now need to collate all your results - tally up all your answers from your questionnaires.
Using excel - create bar graphs, pie charts, scatter graphs etc for the most important questions you asked so that you can see your results in a visual way (at least two different styles of graph)
Under each graph evaluate your findings - this means explaining what the graph shows you in lots of detail and HOW IT IS GOING TO HELP YOU? (if you dont explain its use - they wont mark it)
Once this page is complete, you need to complete a summary -
How has writing, completing and analysing a questionnaire help you in your project?
You can use a range of sources to find existing products, Tesco is just one example
You need to find at least 8 products that are COMPLETELY DIFFERENT but that also MATCH your design brief and client profile.
Using the table headings complete your table in as much detail as you can - only use products that you can find all the information for
Same drill as on previous pages - evaluate what you have found out and how it is going to help you
This half of the page is really simple - you are summarising all your research findings
Look back at your research and explain
What did you do?
Why did you do it?
What did you hope to find out?
What did you find out?
How has this research method helped you in your project?
Summarise your key points and findings and complete the overall summary
REMEMBER to link back to your client
Your Design Criteria is a list of very detailed point that have come from all your research about what you are going to design and make
They need to be SPECIFIC, DETAILED, RELEVANT bullet points
These are the point that will make your product successful if you followed all of them
It must be.....
It must include.....
I will ensure that......
The more detail the better your mark will be
This is a small spider diagram that should be jam packed of as many possible design ideas that you can think up. Varied, imaginative, clever, suitable
You must also include your user criteria points -
What does your client want from this product?
You need to generate SIX ideas in total - two pages with three ideas on each.
If you would like to hand draw the images then you can but you can also find images that are as close to the product you want to as you can and copy and past them in.
You must annotate your images explaining the product and what each element brings to the dish including;
texture and taste
You must then evaluate your ideas using the following headings;
How can this product be developed further to improve it?
Explain how this product is suitable?
Discuss how this product could be made more social, moral and ethical - eg food miles, sustainability, seasons etc
Meeting my Client and Design Brief
Social, Moral and Ethical
You must remember also to go and fill in the column on your research plan
Function of ingredients
Approximate sizes (including layer dimensions if needed)
After you make each of your dishes - you must write up a detailed recipe trial
Put two on each A3 page - you will complete 6 recipe trials
Explain what you have made and give a brief description of what the product actually is
List all the ingredients used and explain what their function is - both nutritionally and practically
Include a photograph of your finished product
This can be the whole product or a portion
Evaluate your product against the design criteria you wrote for your product
Use green text for the points that you meet successfully
Use red text for the points that you have failed to meet
Complete a star chart / sensory analysis chart for your product (they are called RADAR charts in excel)
Remember choose appropriate correct terminology (words) to describe your product
Where possible include a number of views (relevant to your target market)
Evaluate your recipe trial here -
How did it go - what went well and why and what didn't go well and why?
DO NOT write up your method - you need to be critical of your making
List as many developments as you can that you could do if you were to make this dish again
Pay special attention to any aspects of your design criteria that you were unsuccessful in - How can you turn the
Be very specific here
You must now summarise each one of recipe trials;
What did you make?
How did it go?
How could you develop this dish further?
Your overall summary is your linking step onto the next section of development;
What dish was the most successful and why?
What dish was the weakest and why?
Which dish has most potential for development? Why?
Choose the dish you are going to develop for the rest of your project
Write a detailed list of specification points that your chosen product must be and why!!!
You are looking for between 15 and 20 points - these must be specific to your chosen dish - DO NOT just copy and paste from your design criteria
You know need to create either a spider diagram or a list of all the possible developments that you could carry out to make your product better
Possible developments could include - changing ingredients, changing pastries, exploring the fat content of the pastry, suger alternatives, flavour changes, alternate jams, storage options, freezing and defrosting, scale, sizes, portion sizes, shapes, processes (hand/machine), sauce styles, process methods (different styles), changes to nutritional aspects such as fat and fibre content, changing sensory aspects, developing the filling, varying the topping, finishes and decoration methods
Using the Nutrition Program, you need to create nutritional analysis for all six of your recipe trials
Your login details are as follows;
Username - first name followed by surname
Password - food
You need to create
What product are you analysing and why have you chosen this one? How is this exercise going to help you?
Food Miles? Sustainable Foods? Seasonal?
What impact does this product have?
How many people does this serve?
What is the weight?
Would it need an accompaniment?
Check the packaging - what is the safety and allergy information for this product?
Take photos of the product in the packaging, raw, cooked, out of the packaging, a portion or slice
Describe what your product looks like - use specific sensory descriptors
Copy down the ingredients from the packaging.
Why have the main ingredients been used? What do they bring to the product? What function do they have?
Discuss the cost of this product. As a whole, an individual portion, value for money - explain why it is that cost
Who is the product aimed at and why?
What makes it suitable for that user group?
After completing this product analysis - what have you found out?
How will this impact your developments of your final product?
What function does this product serve, main, side, pudding, snack? why?
How does this product impact your nutritional needs of your client (use your research page to remind you of the different aspect)
For extra marks - carry out a sensory analysis of the product that you are analysing
Search for each ingredient one by one
Key in the weight for that ingredient in grams (there will be guidelines at the top to help you if needed)
Keep adding ingredients until you have included them all
Click on costs to get your cost analysis
Click on nutrition to get your nutritional analysis
You need to screen shot each one and label with the recipe trial number.
You will then need to evaluate your findings comparing outcomes and your thoughts
eg. I was surprised to find out that......
Easy - what is the development you are looking at? What are you exploring in this practical?
This box is crucial - why are you carrying out this development?
How will the development help you within your project?
How will this development help you finalise your final product?
What are you hoping to find out?
Include photographs - ensure that your samples are randomly numbered - your photograph will be the one when you are set up for testing
You need to decide which testing method is most appropriate for your development - you must use at least three of the four testing strategies over all your developments.
A ratings test is when you choose specific descriptive words and ask people to score your work. You complete the scale at the bottom eg - Crunchiness
1 = really crunchy
2 = fairly crunchy
3 = some crunch
4 = limited crunch
5 = no crunch
Your testers will need to
score each sample
This sheet can have all five
testers results on
A triangle test is when you you want your testers to choose the odd one out
eg - you have made pastry - one with full fat, one with reduced fat - you will include two samples of one and one of the other - your testers need to identify the odd one out and explain why
You will need 5 copies of this test as they can only be completed by one person
A discrimination test is when you want to rank order your samples in order of a specific descriptive quality
eg - flavour
each tester needs to rank order the samples in order of strength of flour through to weakness
All five results can be collated on one sheet
A ranking/preference test is the simplest of the tests
Your testers simply rank order your samples in order of which one they like best through to the one they like least
All five of your results can be collated on one sheet
This is the area that you write up all your test results
You need to include the results but also use graphic media to convey them such as pie charts and graphs where possible
Where needed make sure you explain the results so that they are clear to understand
In this box you need to explain what you found out and how it has helped you.
Make sure you explain how you are going to take these results forward into your final product and WHY.
Remember it is two developments to a page
Write a brief summary explaining what you learnt from each development.
What did you do?
How did it help you?
What did you find out?
Are you going to take this result through to your final practical? If so, why? If not, why?
Delete any development boxes that are not relevant to you, for example if you have only done developments, then delete the development boxes 7 & 8
Summarise all of your findings in this box.
Are you going to take each result through? Why?
Are you going to disregard some results? Why (this may be because results simply will not work together)
Draw a picture of your final products or find an internet clip that is as close to your design as possible
Clearly label all the elements and explain their role
I am using cherry jam as it gave a sweet taste
I will use a shortcrust pastry as it is buttery and smooth but strong enough to hold my cake together
I am using a roux based cheese sauce as this was chosen to have the best flavour and texture
You will need to play around with the layout on this page, the boxes on the left will not take up as much space as the table - all sections are as important as each other
Use descriptive words as much as you can
As it says - what dish are you making?
Write your equipment list here
Write your ingredients list here
Quality checks in green
Safety checks in red
Go back to basics - DO NOT copy directly from your method sheet. You need to break up your making into 5 or 10 minute slots. List the method in as much detail as you can and do not forget the basic stuff like chopping, wiping down surfaces, lining baking tins etc - This must be an accurate plan of making - Remember it must be complete within 2 hours (120 minutes)
Describe the product in detail being as descriptive as you can - imagine your product was part of an M&S advert
From your development 6- storage and shelf life, explain in this box how your item should be stored and for how long
Using the nutrition program create a nutrition table and a costings table and EVALUATE IT
List all your ingredients and explain their function
You must also include amounts for an individual portion and for a portion for 100 (remember if you are selling a slice of a product than that is 1 portion so you will need to divide up your dish if you made a whole dish)
Using the nutrition program generate a label for your product
This is the photograph pf your final product
Write out your design criteria and colour code
Green - Met
Red - Not Met
Include a photograph of your final product
List a series of comments regarding your product from people that have tried it and why they thought that
Overall - what do you think of you final product and why?
If you where to make your product again what would you do differently and why?
During your final practical - how did the making go?
What went well and why?
What didn't go well and why?
Include a sensory star chart here with a minimum of 4 tasters
Explain the project - go back to the beginning - what was it all about?
If you were to carry on developing this product - what could you do and why?
How could you make it better?
Your wrote a product specification earlier in your project - in a written paragraph explain where it meets your spec and where it doesn't and why?
What are the social, cultural, moral and environmental concerns relating to your product
Food miles, seasonal, fair trade etc