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Hot Bread
Introduction
Planning – part one
Planning – part two
Delivery
Outcome

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Published: 2006

Hot Bread

Planning part two

Learning Experience Gateways Learning Outcomes Criteria Assessment Srategies
Session 3, 4, 5 (approximately six hours)
  • Display of "Hot Bread Snacks" food products/ideas
  • Identify a target group for which a "Hot Bread Snack" will be developed
  • Identify their preferences in terms of taste, texture, appearance, and health requirements
  • Carry out survey to find this information
  • Write an initial brief with specifications to satisfy the target group
  • Record processes followed (including changes to ingredients)

After trialling ingredients and processes to refine specifications, develop final brief for snack product. Evaluate against brief specifications using a star diagram to determine success of final product

Class undertakes sensory evaluation of developed snacks to identify the one that is preferred for multiple unit manufacture by the class using a production system.

Students work in pairs – 12 snacks developed. In each group of four, one is chosen as the preferred snack according to its appearance, health requirement, easy handling, overall liking.

A panel of six chosen to judge the best snack in the class. Results added – averaged and graphed to show results.

Gateway No.4

Technical Practice Links to Gateway 1, 2, 3







Gateway No.5
Technical PracticeLinks to Gateway Nos 1, 2, 3, 4

 Learning Outcome Four
Students can:
Write a brief to develop a "Hot Bread Snack"

Links to AOs 1, 2, 8, 6a, b, c, d, 7





Learning Outcome Five
Students can evaluate a final product against specified specifications

Links to AOs 1, 3, 4, 5, 6a, b, c, d, 7		 Criteria

Brief includes a conceptual statement specifications









Criteria

Students evaluation shows compliance of the final product against specifications and any faults.

Suggestions to eliminate faults		 Assessment Strategies
Brief chart and conclusions












Assessment Strategies
Completion of product evaluation chart
Session 6 (two hours)
Multiple – Unit Production

Review the specifications for the selected "Hot Bread Snack." Class determined specifications for the production system.

Advertising was carried out at their school. Posters designed in class.

Orders were taken by the students whose snack was chosen as the one to mass-produce.

Students established process for multiple unit production of the snack.

They identified specific tasks within the production system and allocated personnel to perform these tasks.

Quality control checks were put in place to ensure that the produced snacks met required specifications.

Students used system they were familiar with at school – checked orders equaled money collected and orders against snacks produced ensuring the correct quantities were made.
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