GCSE+project+guidance+notes

These Guidance Notes will help you complete your project sheet by sheet. If you need any help understanding the sheet descriptions - just ask your teacher. Follow these top tips throughout your entire project:


 * **__Explain every page as if you are telling a story.__** Explain the purpose of each page, what you learned, what went wrong, how you fixed things, etc .  There are marks available for doing this well. Help the examiner to understand what you did and why you did it at every stage.
 *  Words in ** RED ** are words that you should use in your project. They will help you to focus on the correct issues and will help the examiner to see where you have gained marks.
 * The title of each sheet must be exactly the same as those shown here in ** blue. **
 * Evaluate everything all the time; think about how successful your actions have been and what needs to be changed as a result.
 * References: Provide an accurate reference for every source you have used (photos, text, internet, etc.) Follow the MLA style and the guidance provided in your diary.

The following table will guide you through the project, follow it carefully.

The **links** are there to show you some ways that he work can be done, but it is up to you to decide the most appropriate method for your project.

Each SECTION carries the following marks:

1. Investigating the design context 8 2. Development of design proposals (including modeling) 32 3. Making 32 4. Testing and Evaluation 12 5. Communication 6


 * Total 90**

Your folder should be around 20 sides A3 and represent around 45 hours of work.


 * ** Approx. number of sheets ** || Section || Sheet Title || **Sheet description for ALL OPTIONS:** || **Resistant Materials** || **Graphic Products** || **Food Technology** || **Electronic**
 * Products** ||
 * NA || Cover ||  || This should be your overall cover as shown below:


 * Your name:**


 * Sha Tin College.**


 * ONE of the foillowing:**

Design and Technology: Electronic Products 4540

Design and Technology: Resistant Materials 4560

Design and Technology: Food Technology 4545

Design and Technology: Graphic Products 4550


 * Coursework Context and Task:** **//(copied from tasks provided by AQA)//**


 * Coursework Project:** //(name of your project)//

There are no marks for this cover. It needs to show the above information clearly and simply and create a professional impression. Don't spend long on it. || ||  ||  ||  || **THE TASK** || Produce:
 * 1 || **Investigating the design context.** || **ANALYSING**

1) An **analysis of the task** which shows the key factors to consider (spider chart) **which are specific to this task.** These are the things that you could potentially research.

2) A simple **'Research Plan'** (a written paragraph or paragraphs explaining what you need to find out and why) ||

Clear description of task. Mind map (extensive) of project and all factors which may require further research. This should be clearly focused on your individual project. Clear plan of what will be researched. || ||  ||  ||
 * 2 || **Investigating the design context.** || **RESEARCH** || The research you are about to do must link clearly to your previous analysis.

This section __**could**__ contain:

//a product analysis / disassembly //

//analysis of a system//

//focused questionnaire//

//materials or ingredients research//

//tools and equipment available, etc.//


 * Talk to your teacher for guidance.**


 * This research should be a __summative analysis__ of the research you have done.**

These aspects must be explored in sufficient detail to help you write an appropriate specification (see next section). It should all help you to 'uncover' the problem/s that need to be solved. ||



Focussed research: clearly based around your project, its materials (sizes, availability), components(already existing... screws, pins, nails, hinges, dowels etc) and processes to be used. Sustainability: how can materials etc be sustainable, clear statement, use of recycled material, efficient use of material (tesselation of shapes to be cut to minimise waste) choice of finish so end product could be recycled. Positive choice of materials.

Questionnaire: straightforward, closed questions, abslutely relevant questions, clear analysis and conclusive summary of results and how it will inform formulation of specification.

Looking at existing products: 6-8 existing products, analyse and annotate with a view to gaining information for use in defining the specification. consider, function, form, materials, joints, finish and sustainability. Clear conclusion required how has this research helped you formulate the ideas for the specification. || ||

Make sure you either bring a product for disassembly into one of your remaining lessons or order on from the food Technicians. Alternatively, do your disassembly at home and bring in your findings ready to present in one of your lessons. Photograph the product to show its packaging, composition, structure and appearance. Use he Nutrition Program to analyse the products nutritional value and make suggestions for improvements. || ||
 * 1 || **Investigating the design context.** || **SPECIFICATION (design criteria)** || Produce a specification that is **realistic, technical, measurable** and **justified**.

Consider these aspects **where appropriate**:

**FORM** (the way it looks), **FUNCTION** (what it does), **USER REQUIREMENTS, BUDGETARY CONSTRAINTS, TARGET MARKET & SUSTAINABILITY**.

Make sure that each specification point is numbered. This will help you with the next section. ||



Realistic & Measurable. You will use these specification points to actually test your final product. Incorporate size, what it will store, where it will fit, how much it must cost, when it will be manufactured by etc into the following heading areas.

Use Form Function User requirements Budgetary constraints Target Market Sustainability (ENSURE THIS IS MENTIONED!)

Number all spec points for easy reference when designing. || Your graphic product may be made up of a number of items, they should each have a set of specifications, some of these will be duplicated.

Incorporate size, what it will be used for (situation), where it will fit, how much it must cost, when it will be manufactured by etc. Use the following headings:

Use Form Function User requirements Budgetary constraints Target Market Sustainability (ENSURE THIS IS MENTIONED!) || The example shown here is quite a simple one but shows you one way of setting out your specification. As long as it is clear and logical, you can set your specification out in any way that you wish. Always make sure that you have met the criteria shown on the left and that will be fine. Get your teacher to check it before you submit it.

**proposals (including modelling).** || **INITIAL IDEAS** || **Sketch 6-10** ideas that could meet your specification. They should be **creative**, **innovative,** **imaginative,** **realistic**, **workable** and **detailed**.
 * Your textbook has more information on pages 108 and 109.** || [[image:ElecLink.jpg width="100" height="27" caption="ElecLink.jpg"]] ||
 * 3 || **Development of design**

//It is better to produce a few ideas which are analysed in detail rather than to do many which are not.//

Include detailed annotation about the ** materials, processes and techniques ** that could be used to make them.

You will probably need to do some ** further research **, include it in this section. ||

Work on producing 4 separate, different ideas. Each individual idea should be easily understood this may require an additional sketch to show different areas which can be produced using Google Sketchup and freehand / 2 point perspective sketching. You should have a balance of around 50% CAD (sketchup) views and 50% freehand perspective views. Each idea should be annotated to show materials, joints, finishes etc ALONG with annotation relating to specification points eg.. this idea meets SPEC 3, flexible dvd storage etc.

You may need to annotate and identify areas which will need further focussed research.

Your ideas should be different from each other not a simple variation on the same shape etc! || ||

Select 4Your ideas can start off by finding a similar recipe that can be adapted and modified to meet your specification. You can annotate the original recipe to show where modifications would be needed. Keep a note of all references in your bibliography.You should then use the [|Nutrition Programme] to check that these modifications result in the nutritional changes you need. Remember too that this will affect the preparation, cooking and storage of the product, so you need to explain how this will be changed too. Your sketches should give a clear idea of the visual appeal of the product, its composition and structure. You can draw cross sectional views to assist with this. || || **proposals (including modelling).** || ** DEVELOPMENT ** || //Be very careful to make sure that you really **__DEVELOP__** your product in this section, not just make lots of changes to your ideas.//
 * 3-4 || **Development of design**

You should now be clear about which idea or ideas are ready for development. Show a clear stage by stage **development** from initial ideas towards a final solution where all ** construction, materials **and ** process **issues are resolved.

Use a wide variety of techniques / experiments to support your development.

This should include some ** modeling ** (CAD or 3D).The modeling must support the development of your product, not just communicate it in a different way!

Check your developing idea with your **user group** at regular intervals.

Check with your teacher to see if enough ** processes, skills, challenge ** and ** creativity ** are evident. || You will choose 2 initial ideas and develop each one on a seperate sheet ensure you actually develop the idea (change and improve it) show joints, materials, surface finishes, how it will operate, what spec points it meets and what actual processes you will be considering to use. You should have a range of views (min 3) and a balance of 50% cad and 50% freehand. Once 2 sheets of developed ideas are completed you will select which idea you will develop to final idea, this will be scrutinised by your target market and you will consider their feedback via a short questionnaire and possibly an interview, this will be documented on your next sheet and changes made if required to the final developing design. || || You should make your **4** chosen ideas. Record the following things:
 * Modified ingredients and quantities
 * Justification for modifications
 * Cost
 * Method
 * Time plan
 * Nutritional analysis
 * Check against key aspects of the specification
 * Description of making
 * Photographic evidence of you producing the food.
 * Evidence of quality control and / or industrial practice

Select **1** idea for final development.

You should **then model** and **develop** a number of **aspects** (3 or 4) of this chosen idea.

See example here . || || **proposals (including modelling).** || **FINAL DESIGN** || Produce a ** final design proposal ** using an appropriate format.
 * 2 || **Development of design**

Include all details of ** materials, manufacturing processes, **
 * dimensions, techniques, components ** and any ** finishing details ** must be present.

There should be enough information here for someone else to make your product. || The final design will be a combination of appropriate views to enable the viewer to comprehensively understand the idea. A) 2 point perspective view(s), B) Exploded view, C) Orthographic projection. These sketches will convey material choices, finishes, joint details and show how the idea meets the specification points. When sketching with dimensions ensure dimensions are correct (especially with CAD). || || Draw your final product. Show it in section view and explain the functions of every ingredient.

Consider carefully the aesthetics of the product.

Explain how and where batch production techniques will be used. Explain how quality control will be maintained by using these techniques.

Include a full list of ingredients, accurate quantities and utensils / equipment needed. || || **proposals (including modelling).** || ** PRODUCTION PLAN ** || An appropriate form of ** Production Plan ** for manufacturing that includes;
 * NA ||  || **COMMUNICATION CHECK** || //Check that your project is logical, clear and communicates all sections clearly. Are you telling your story clearly enough? Are you evaluating throughout?// ||   ||   ||   ||   ||
 * 2 || **Development of design**


 * Production processes/ method **

Key production plan time, processes, materials, safety. Quality checks through flowchart. Can use gantt chart as a plan and then update with actual time taken and comment upon it. || ||
 * Quality checks and safety considerations. ** || [[image:RM_links_Btn,_no_shadow.jpg width="100" height="27" caption="RM_links_Btn,_no_shadow.jpg"]]

Produce a grid that has these headings:

Estimated time: Ingredients: Equipment: Risk assessment (H/M/L): Process: Critical control points: CAD/CAM or Manual:

This template will help you to get started:

Sample Food Technology Production plan..docx || ||
 * 2-3 || **Making.** || **MANUFACTURE AND OUTCOME** || Produce a ** photographic diary ** with annotation for each stage of manufacture. Relate his to your production plan.

Your diary should evidence ** tools, equipment, skills ** and ** processes. **


 * Ensure all aspects of production are in evidence,** ensure you have used your production plan and detailed any industrial processes. Ensure that ** health and safety ** is clearly and distinctly shown. Include the ** final product ** as a clear photograph/s.

Your product should clearly be:

//**High quality**// //**Appropriate to Y11**// //**Accurate**// //**Fully functional**// //**Able to meet the specification**// || Ensure clear progression of manufacturing task through photographic evidence of step by step processes, marking and measuring, tools, equipment and skills. Clear health and safety considerations. Clear final product photographs. || Ensure clear progression of manufacturing task through photographic evidence of step by step processes, tools, equipment and skills, as well as your use of specialist software - use a series of "Print Screens" which are then annotated. Clear health and safety considerations. Clear final product photographs. || For Mr. Ford's current Y11 group ONLY:

Further development of 2 ideas. || ||
 * 2-3 || **Testing and Evaluation.** || **TESTING & EVALUATION.** || Introductory paragraph explaining how you will carry out ** MEASURABLE and RELEVANT TESTS ** against all aspects of your specification.

This **//should//** include:

Putting the product into use to find out if it does the job it was intended to do. ie Stores the right items, occupies the specified volume, costs the specified amount, uses the specified materials, has the specified nutritional value, etc.

Show these tests (photographs) being carried out and show the results clearly.

Add a conclusion that explains the product's potential for ** commercial production **.

Show what ** modifications **are needed to address the issues identified in your testing & evaluation and to make the product ready for Use specification points and clearly show testing with photographs and may include a short questionnaire and comments from target market. See notes left.
 * commercial production. ** || [[image:RM_links_Btn,_no_shadow.jpg width="100" height="27" caption="RM_links_Btn,_no_shadow.jpg"]]

Use specification points and clearly show testing with photographs and may include a short questionnaire and comments from target market. **See notes left.**
 * Ensure** user group is consulted in the form of a questionnaire specification points are carefully considered and tested (remember the spec points should be measurable!) Comment of the level of sustainability in the project, use of recycled materials, offcuts, how the project could be recycled at the end of its life. Ensure correct technical language is used. || [[image:btn_GP_Link.jpg width="100" height="30" caption="btn_GP_Link.jpg"]]

**Ensure** user group is consulted in the form of a questionnaire specification points are carefully considered and tested (remember the spec points should be measurable!) Comment of the level of sustainability in the project, use of recycled materials, offcuts, how the project could be recycled at the end of its life. Ensure correct technical language is used. ||

As soon as your final food item is made, you need to conduct a taste test with your target market (the group of people the product was designed for. Record their views.

Take photographs that show your food item being eaten!

You could have a prepared survey form that asks them to put a ranking for various elements of your food product such as flavour, appearance, texture, mouth feel and whether they would purchase the food product.

You then need to carry out 3 tests on your food product/s and these tests should relate to the key points of your specification.

Show these tests (photographs) being carried out and show the results. || ||

**TOTAL**:

19 MIN - 23 MAX pages (not including cover & bibliography)