Welcome to Ms Sutton's Food Technology Coursework Guide

Coursework Assessment Criteria

Make sure you have addressed each of the criteria below. Click on the links below for more detailed information and to see examplar work.
Process
Criteria
Key Features
Links
Investigate
Needs
Information
Specification
Identify a need and target group, develop a detailed brief
Use of primary and secondary research
Analysis of research to help develop a product specification
Selective, Focused, Succinct.
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Develop Ideas
Initial Ideas
Development
Review
Imaginative design ideas (recipes & sketched ideas),
Develop, model & test ideas
Evaluate against specification
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ICT & CAD
Written communication
Other media
ICT
Clear, organised, labelled, suitable vocabulary

Photographs, nutrition labels, star diagrams, sketches
Range of ICT techniques used
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Plan
Systems & Control

Schedule
Industrial Applications
Flowchart - input, process, output & feedback. Show where performance checks are made.
Production plan -
Evidence of using appropriate industrial methods of manufacture
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Make
Select & Use
Make Product
Work safely
Evidence shown in production plan of appropriate tools,
Quality product that meets the brief
Evidence shown in flowchart and production plan
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Test & Evaluate
Test
Evaluate
Possible Modifications
Develop & use appropriate testing to evaluate against the specifications
Evaluate final product using evidence from test results and consider users' views
Use results from evaluations to suggest & justify possible modifications
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