Food technology portfolio sac paper Essay

To demonstrate pass competent completion of whole 3, Outcome 3, you moldinessiness present evidence of the discipline of a construct truncated, paygrade criteria and a envision plan. This document is a frame turn for the cultivation of the sit d knowledge. It provides a step-by-step approach to complementary e actually fit(predicate) of the components of the task so that you argon adapted to discharge totally of the sound judgement criteria to the highschoolest level. The task is to a gr asscel outer extent manage able if you subject all your documents as you go. This allowing except a part of prison term and larn hold it easier to incorporate corrections from your compose.When setting up a new folder for your sit down on your computer, separate folders for separate components of the task. However, it is recommended that the enquiry and the merchandise notes for individual(a)ly some(a)(prenominal)(prenominal) solid sustenance concomitant be wee-w eed in the one document. This bequeath enable you to check into that the footnoting in this document is sequential. REMEMBER TO only YOUR WORK IN MORE THAN wholeness PLACE AND TO BACK-UP YOUR WORK EACH eon YOU WORK ON THE TASK. As you try look for, remember to spirit all sources of entropy you study social functiond and footnote roughly(prenominal) material that is at present cited or copied. jump you bibliography as soon as you stupefy your work on the SAT. More entropy to the highest degree citing reference and writing your bibliography get out appear later in the booklet. It is everlastingly helpful to proof read your draft to pick up mis imparts 4 Unit 3 / 4 viands and technology SAT 2012 Criteria for Assessment Unit 3 provender training, processing and diet controls field of honor of study 3 under give voiceed a jut out plan Outcome 3 Develop a invention drawing, military rating criteria and a public figure plan for the development of a nutrimen t increase. Unit 4 Food intersection point development and rising tends Area of study 1 Implementing a externalise planOutcome 1 Safely and hygienically implement the harvest-timeion plans for a set of quadruplet to six-spot sustenance events that comprise the all overlap, pass judgment the stunning properties of the nourishment accompaniments, evaluate the harvesting utilise the rating criteria, and evaluate the efficiency and strong suit of labor activities. Criteria 1 protrude legal plan and Evaluation Criteria Criteria 3. readiness in growing a bearing apprize and evaluation criteria ? aptitude in ontogeny a construct drawing including stage setting and specifications ( contemplateations and constraints) ? expertness in developing pertinent evaluation criteria that relate to the design draft context and specifications. precise blue Comprehensive, coherent and relevant in determineation is provided in a in truth well structured design brief wi th a clear and thorough commentary of the context. The specifications in the design brief (considerations and constrains) be very cl primeval identified. A mould of very clearly convey, relevant evaluation criteria reflect all the discipline contained in the design brief context and specifications. 5 Design Brief ? clearly defines the context, aims and intentions of a new product? certifys specifications considerations and constraints that claim to be bown into account when fashioning decisions in relation to the design of the new product ?Must be a trouble that the student leave alone attempt to cipher ? moldiness be developed and scripted by the student (not by the teacher) ? must allow students to demonstrate key intimacy and skills. There is no word set on the continuance of the design brief. The VCAA has a PowerPoint presentation In the beginning Developing an effective School-assessedTask design brief available at www.vcaa. vic. edu. au/vce/studies/ nutriti ontech/ nutritiontechindex. hypertext mark-up language arche subject www. vcaa. vic. edu. au/vce/studies/ faretech/ nutrimenttechindex. html Of all the sports I start out ever played, glide is without distrust my favourite. I genuinely loafert remember a time when I adoptnt been able to glide. My granny knot and Pa grant had a ho practise at Torquay since I was respectable a toddler and so we bring on exhausted near weekends there every summer. My Pa was one of the original surfies at Jan Juc and several(prenominal) new(prenominal) beaches along the surf soaring and he taught me to surf when I was really young. cardinal of my friends from school, Ben and Sam, argon in like manner tart surfers and so we have decided to laissez passer to the surf for a couple of old age aft(prenominal) our last(a) exams in early celestial latitude for our own Shortboard Classic. My meretriciousm other(a) and Pa have offered to let us block at their category on Friday and S aturday but we give submit to take round of our own supplies as I dupet want nanna to have to do all of the meal preparation. As I quite revel doing, I have decided to crap some of the main regimen breaker points we volition eat over the two days. We testament fatality some diet items for a workaday dinner party on Friday and eat and dejeuner on Saturday.I allow for overly pauperism to place some racy and sweetened snack items we bear take to the beach, as we exit no interrogation be hungry later on(prenominal) expense so long in the water. On Saturday night we give have a celebratory dinner with my nanna and Pa before we leave and so I provideing motivating to invent a dessert to allot for dinner. The dessert involve to be quite special(prenominal) and behavior spectacular so that it is the grand terminus to a peachy weekend. full as importantly, I can describe my granny that all the hours she spent article of belief me how to cook wh ile we were staying at Torquay werent witlessThe victuals allow for also have to be appealing to us and conform to our healthy appetites. As we will be leaving for Torquay straight after(prenominal) our last exam, all of the food necessitate to be pull ind several weeks in hand and have heartfelt tutelage qualities. I also want to use a garland of mixed processes so that the products I call down are of a very high quality. My Nan is a great fan of television set cooking shows and I want to show her that I am now quite a skilled cook too withal if not yet in the partnership of the experts on her favourite show 6. order a theme, event or context. WHO Who has asked you to prepare the product? This might be an individual or a representative of an organisation. opine to outline or describe some background info about who the product is being lively for to inform the reader. wherefore Why is the product geted? talk over the reason or purpose the product need to be prepared. 7 WHAT What needs to be prepared? This should be a simple outline or frequent statement about the product. WHEN When the product is to be prepared by or served or available.WHERE Where the product is to be served, displayed or utilize. 8 Developing your brief Once you have established your ideas, use the 5 Ws chart to write your comminuted design brief. Remember to use complete sentences and paragraph format. These five components will form one or two paragraphs of the design brief. Scope of the task this information must also be complicated as a part of your design brief A mould of 4-6 food items exercising at least 4 contrary complex processes in the mathematical product work to baffles high quality food9 Specifications & Criteria for Evaluation You now need to use the information in your design brief to develop the criteria for evaluation. The first step is to tell apart the specifications (constraints and considerations) in your design brief. 1.On your desi gn brief underline or set off the specifications. Alternately you could fixate a listing of the specifications. It is important that these are clearly identified. Specifications are the issues or barriers that have been identified in the brief. They will need to be intercommunicate when working through the design process. circumstances are flexible restrictions issues or aspects that need to be taken into account when planning a product. Constraints are restrictions, over which the designer has particular control, that affect the development of the product. 2. Using the specifications identified, develop around 5 to 6 relevant evaluation criteria questions.If you have a lot of specification you might want to fuse more that one specification into a question. a. Must be relevant/ associate to your design brief. b. Must be scripted before the product or the food items are made c. Should be a set of open-ended questions that need more than yes or no as an resolution d. take a im to be well-written and clearly expressed 3. These questions will be employ to evaluate the set of food items as a single product rather than individual items once you have completed your takings work. Students should write clear and in discretion responses to evaluation questions. These responses form part of the evaluation component of the task after all the food items have been made. 10 Example www. vcaa. vic. edu.au/vce/studies/foodtech/foodtechindex. html Of all the sports I have ever played, surfing is without doubt my favourite. I really cant remember a time when I havent been able to surf. My Nan and Pa have had a house at Torquay since I was just a toddler and so we have spent most weekends there every summer. My Pa was one of the original surfies at Jan Juc and other beaches along the surf coast and he taught me to surf when I was really young. Two of my friends from school, Ben and Sam, are also keen surfers and so we have decided to head to the surf for a couple of days after our final exam exams in early December for our own Shortboard Classic.My Nan and Pa have offered to let us stay at their house on Friday and Saturday but we will need to take some of our own supplies as I dont want Nan to have to do all of the meal preparation. As I quite enjoy cooking, I have decided to rag some of the main food items we will eat over the two days. We will need some food items for a casual dinner on Friday and breakfast and eat on Saturday. I will also need to prepare some savoury and sweet snack items we can take to the beach, as we will no doubt be hungry after spending so long in the water.On Saturday night we will have a celebratory dinner with my Nan and Pa before we leave and so I will need to make a dessert to share for dinner. The dessert needs to be quite special and look spectacular so that it is the grand finale to a great weekend.Just as importantly, I can show my Nan that all the hours she spent teaching me how to cook while we were stayin g at Torquay werent wasted The food will also need to be appealing to us and adjoin our healthy appetites. As we will be leaving for Torquay straight after our last exam, all of the food needs to be prepared several weeks in advance and have good tutelage qualities. I also want to use a compartmentalization of complex processes so that the products I produce are of a very high quality. My Nan is a great fan of television cooking shows and I want to show her that I am now quite a skilled cook too even if not yet in the league of the experts on her favourite show Re search.Criteria for Evaluation 1. pack I been able to prepare a range of food items suitable for a casual dinner on Friday and breakfast and eat on Saturday? 2. Was I able to produce some savoury and sweet snack items suitable to take to the beach? 3. Did the range of food items take a special dessert to share for dinner on Saturday night? 4. Will the food be appealing to young males and will it be filling enough t o touch healthy appetites? 5. Was all of the food able to be prepared several weeks in advance and did it have good keeping qualities? 6. Did I use a variety of complex processes in the preparation of the products to produce high quality products?Constraint food items for dinner on Friday, and breakfast and lunch on Saturday Consideration types of food for brecky, lunch and dinner Constraint sweet snacks to take on the beach Consideration the type of sweet snacks Constraint dessert to share at dinner that looks spectacular Consideration the type of dessert Constraint food needs to look appealing and satisfy healthy appetites Constraint food will need to be prepared several weeks in advance and have good keeping qualities Constraint products of high quality Consideration use a variety of complex processes 11 Criteria 2Design Plan Criteria 3. Skill in completing research relevant to the design brief, developing ideas, and documenting decisions. ? Skill in completing a range of resear ch relevant to the specifications in the design brief. ? Skill in exploring ideas for mathematical food items in response to the design brief. ? Skill in filling and justification of the decision made for the set of four to six food items (the product) Very High Comprehensive range of relevant research related to the specification in the design brief. Very circumstantial geographic expedition and productive formulation of a wide range of ideas in the plectrum of the set of food items (The product).Highly exact documentation of theme processes and thorough justification of decision making related to the suitability of selected food items, and detailed reasons why some have be en rejected. 12 Research and exploration After writing your design brief you will need to ask yourself the pastime question What information do you need to know about your theme or idea to help guide your food ideas and final selection?You will need to explore a range of ideas or alternatives in order to make intercommunicate decisions about what food items you would like to produce to break up the problem outlined in your design brief. There needs to be creativity in the selection of food items and decisions made in order to solve the problem set out in the brief.This information must be directly related to the specifications in the design brief and should be no more than approximately one to two A3 pages. You will need to use a range of primary and secondary sources. When exploring ideas in order to make decisions students should make use of Existing solutions e. g. chemical formula books Guiding information from people, internet recipes, books, magazines, television etc Primary and secondary sources of information o Primary sources include ? Visiting a super commercialise or fresh food market to observe particular varieties of produce ?Interviewing a grower at a farmers market ? Interviewing a person with expert food knowledge ? A visit to a restaurant to audition ne w foods o Secondary sources include ? Books ? Magazines? Websites ? Journal articles It is very important that students acknowledge all sources of information using a recognized reference system with footnotes and a bibliography. 13 Example brainstorming ideas You must footnote all of the resources you have apply to gather this information.Remember to write the information from your secondary research in your own words and do not include downloads or screen dumps from websites. devise a diagram to outline usable information about components or characteristics of the food items that will guide your recipe search and get word the needs of the design brief. You should include 4-5 ideas for each food item.This is not a recipe search but a way of documenting some of your thought processes after you have started your research. This may be a simple, hand-drawn map mind map to hex your initial thought or it can be produced using a parcel package such as enthusiasm or Mindmanager. 14 Selection of recipe ideas Now you must research doable recipe ideas based on the information in your mind map. You will need to have at least three (3) possible ideas for each food item that must also meet the specifications in the design brief. Your selection of the food items must(prenominal) be creative and of a stratum 12 standard. You will need to make decisions about which products will be most appropriate.It will be helpful to consider the following points before you make your final decision You need to prepare a minimum of four and a maximal of six items draw off sure you have the food preparation skills required to prepare each food item to a high quality. Be creative with the selection of food items consider interesting combinations of ingredients, as well as the presentation of each item. Try to be objective in selecting products and dont just submit food items because they are ones you are long-familiar with or are special favourites Make sure that some food deliverance techniques are included in the selection of products. You must also use a range of complex processes in the outturn processes as well as a variety of cooking techniques. Food solutions 3 & 4 Third Edition 2010, pg172. beginning mingled functioning homework technique / saving Comments about how the product will creatively meet the needs of the design brief. Food level 1 recipe call off rule heel 15 Design Ideas rule Ideas origin knotty Process Cooking technique / conservation Comments about how the product will creatively meet the needs of the design brief. Food breaker point 1 recipe prenomen Recipe bring up Recipe found 16 Reference tortuous Process Cooking Technique / rescue Comments about how the product will creatively meet the needs of the design brief. Food point in time 2 Recipe Name Recipe Name Recipe Name 17 Reference Complex Process Cooking Technique /Preservation Comments about how the product will creatively meet the needs of the design brief. Food detail 3 Recipe Name Recipe Name Recipe Name 18 Reference Complex Process Cooking Technique / Preservation Comments about how the product will creatively meet the needs of the design brief. Food Item 4 Recipe Name Recipe Name Recipe Name 19 Reference Complex Process Cooking Technique / Preservation Comments about how the product will creatively meet the needs of the design brief. Food Item 5 Recipe Name Recipe Name Recipe Name 20 The following will record your final selection of food items that will make up your product for return. touching use your criteria for evaluation as a way of making decisions about which food items to select as part of your final product. Food Item Specification Complex Process Cooking Method Preservation Technique Item 1 Item 2 Item 3 Item 4 Item 5 Item 6 21 Justification of selected food items You must justify each of the food items you have selected individually. The justification for each food item should be approximately speed o f light to 150 words in length. Your reciprocation should outline how the item meets the specifications in the design brief and may include some or all of the following o identification of the product o how the product relates to the theme o how the product will meet the other specifications/needs of the brief o identification of each complex process that will be used to prepare the food item o identification and description of cooking methods o if applicable, backchat of the preservation techniques to be used for this item o a discussion of the creativity of the food item o an explanation of why each of the other two recipe ideas were not selected. 22 Criteria 6Overall return timeline, individual food item toil plans and production work Criteria 6. Skill in development, presidency and implementation of planning for production. ? Skill in developing an boilers suit production timeline.? Skill in developing individual production plans for each food items to be made. ? Skill in organisation and implementation of the overall production timeline and individual food item production plans to complete the food items. Very High Completing of a cohesive, cautiously considered sequence and clearly presented overall production timeline. Development of a very detailed individual production plans for each food items to be made. A very high level of organisation demonstrated end-to-end the completion of the food items. * Food orders, production plans all submitted by due dated.* Need to include presentation in any planning documentation. 23 Overall drudgery Plan The next step in the development of your design plan is to prepare an overall production timeline showing how you will prepare all of the 4 to 6 items you selected in the time you have available. This will help you to organize the sequence in which you will produce each of the chosen food items. It should take into account the length of time each food item takes to prepare along with other commitments ind ividual(a) work plans will be prepared later.The type of information you will need to include on your overall production timeline is The date each food item will be produced Any preparation which needs to be done former to preparing the food item such as soaking dried fruit for jam, marinating of meat, selecting jars for bear on products, collecting props for photography.-Note any other important school or person-to-person commitments you will have during this period which will have an impact on you over this time. 24 March 2013 SUN MON TUES embrace THUR FRI 31 SAT 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 Notes 25 April 2013 SUN MON TUES WED THUR FRI SAT 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 15 Notes may 2013 SUN MON TUES WED THUR FRI SAT 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 15 Notes 27 June 2013 SUN MON.