Product Development
Make recipe in groups of 2-4 of best recipe to fit brief ie to producea giant cookie - trial, modify.

1. Prepare final cookie recipe for presentation to class for choosing the best recipe. Focus group (class) does ranking test - which cookie is best suited to the brief.
2. The class to plan and suggest future activities and resources needed and revise Plan of Action and Brief if needed including Design characteristics. Communicate with consulting Food Technologist about preparing for multi-unit production visit.
3. Develop production system to ensure quality assurance - group work:
   • Flow chart;
   • HACCP in place
   • Quality control;
   • Sensory Attributes check;
   • Photo board for the "Perfect Cookie"*;
   • Labeling developed;
   • Packaging developed;
   • Costings;

* Steps in making ie specify process; times, temperatures, equipment, yield, quality controls.

Link to
AO 1,2,3,5

Identify the differences between homemade and multi-batch production and the importance of sameness of product.

To develop awareness of constraints and requirements in a production process in multi-unit production.

Revised plan and brief if needed

Group work to develop production process.

Plan of Action, revised brief.

Observation of group work.

Final Product Test (Purchase Test)
Make 60 cookies labeled and packaged and sent out to students with 60 surveys.
The survey is written as class (Carol to advise):

• Whether people would buy the cookie;
• How much?
  Gather in survey and analyse them by class (Focus Group)/

Links to
AO 6d,7,8

To see if product is consumer suitable to evaluate against brief.

Decision Time
Is the cookie ready for commercialization ie ready to be made for a school event?

Evaluate:
Prototype to brief:

1. To measure against how issue is solved, opportunities met;
2. To measure performance specifications;
3. To comment on viability of production of Giant Chocolate Chip Cookies for school events;
4. Future.