GCSE+FT+Unit+1+Mini+Project+1

toc =GCSE FT Unit 1 Mini Project 1=

Lesson 1 The Design Task and Research
**Introduce Mini Project 1: Special Diets** Design and make a food product suitable for one of the following target groups that require a ‘special diet’. The product must also address at least one of the dietary guidelines.
 * Design Brief **
 * Vegetarian: vegan, lacto-ovo, lacto, ovo
 * Intolerances: lactose
 * Medical: diabetes mellitus, CHD, obesity, allergy (nut, celiac)

Research must include (max. 2 x A3 pages):
 * Definition of the ‘special diet’ - Identifying a need
 * List of foods to avoid and reasons why
 * List of good food sources of nutrients & nutritional value
 * Finishing processes: enhancing the product appeal e.g. piping, glazing

**Unit 1 Individual Nutritional Requirements** Use this link to find research for special dietary user needs.


 * Homework:** Bring in 2 food products that are suitable for your target group. You will taste and analyse these products during the lesson next week as part of your research.

Lesson 2 Research - Disassembly

 * Watch DVD of Developing New Food Products.
 *  Disassemble individual food products using worksheet below as a guide. You can add additional information as well as a picture of your product into your own format suitable for your A3 portfolio of work for this project. Complete this work for homework.


 * If you are unable to do the disassembly, then carry on completing the research you have started last week. See Week 1 above for details.

Lesson 3 Additional Research
Complete the research listed below, remember it must be related to your chosen target group.

Research must include (max. 2 x A3 pages):
 *  Definition of the ‘special dietary need’ - Outline why this group of people need a special diet
 *  List of foods to avoid and reasons why
 *  List of good food sources of nutrients & nutritional value that would be suitable for your target group
 *  Finishing processes: enhancing the product appeal e.g. piping, glazing, garnishes - any finishing process you could apply to your product

Reference your work (i.e.copy the website, write the name and page of the text book etc)

N.B. You must have this finished and printed in your portfolios for the first lesson after CNY as we will start the design ideas.

Some links to get you started:

[|Coeliac Society] [|Vegetarian Society] [|Diabetes] [|Piping] [|Glazing]

Lesson 4 Developing a Design Brief and a Specification
Now that you have completed your research you should be able to identify more details that need to be considered when designing your product. Task: To start with you need to write your own design brief based on something similar to what you were given at the start. See below in red for a reminder. Make sure you specify which target group you have chosen. This should take about 5 - 10 minutes as it does not need to be detailed. ** Design Brief ** Design and make a food product suitable for one of the following target groups that require a ‘special diet’. The product must also address at least one of the dietary guidelines.
 * Vegetarian: vegan, lacto-ovo, lacto, ovo
 * Intolerances: lactose
 * <span style="color: #ff0000; font-family: Arial,Helvetica,sans-serif;">Medical: diabetes mellitus, CHD, obesity, allergy (nut, celiac)

Develop a list of specifications. Look at the example below and then download the file to use as a guide to develop your own specifications based on the research you have done and the type of product you intend to make. This should take about 20 - 30 minutes. Click here to download the file

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Lesson 5 Design Ideas
Design Ideas: You can now start to look at some existing recipes that you can modify to develop your own product. To get started: HOMEWORK
 * Brainstorm a list of possible ideas
 * Find two recipes that could be modified to meet the design brief and specifications - you can copy these for you or photograph the page then put into your portfolio
 * Suggest at least 3 modifications that could be made to each recipe to meet the user needs

The three tasks above must be done for the next lesson so you can complete the final planning next week. Please use the classroom at lunch time to complete any unfinished work if needed.

Something else to consider
 * Nutritional analysis of each recipe modification/idea
 * Evaluate against specifications - a quick checklist in a table is all that is needed.

Lesson 6 Designing and Planning
Please complete the following: 1. Chose the best idea to meet the brief and specifications. Make sure the recipe has no more than 30 minutes preparation time and no more than 30 minutes cooking time, otherwise you cannot make it in the lesson. If you are not sure how long it will take ask Merinda.
 * Today you will need to finalise your chosen design ready for the practical. This needs to be __done thoroughly__ so you know what to do in the practical. **

2. Complete a timeplan using the document you can download below. This must be detailed to gain maximum marks. It should include a list of all ingredients and equipment and a detailed method (instructions that explain all steps, e.g. pre heat oven to the correct temperature, peel/ chop the correct ingredients, mix etc.

Click here to download the timeplan worksheet.

3. PURCHASING INGREDIENTS: You can either order your ingredients from school and then pay or buy and bring your own. Please make a list of ingredients on a piece of paper and give it to Merinda of the ingredients you want the school to order. Remember the school will provide the basic ingredients free as listed on the fridge anything else you will need to pay for.

N.B. If any of you are making ice cream you need to explain the instructions for setting up the ice cream machine and how to make it chill, time & mix.

Lesson 7 Practical

 * Practical & sensory testing
 * Photograph of final product

Homework: Use the link below to complete your star diagram. You can then copy & paste it to your portfolio. [|Star Diagram]

Lesson 8 Evaluation

 * Evaluation of final product against specifications and analyzing results of testing.
 * Scaling up of chosen recipe to make suitable for large-scale production
 * Suggestion on how to make use of standard components (for chosen recipe) for batch or large scale production

TASK Read pages 28-29 & 50-52 on scaling up recipes. Answer the following questions:
 * Define the term Scaling Up
 * 1.e on page 51