This Year 11 Food Technology class was invited to design and prototype moulded chocolate items to be packaged for sale as a promotional/fundraising project. Four items were selected from the range of prototypes developed to be manufactured commercially and packaged for the client primary school. The unit evolved over five-years of successful delivery and features collaborative interaction between the teacher and a local practising Food Technologist.

BRIEF DEVELOPMENT

Support students to understand the physical and functional nature required of their outcome.

• Indicator: Students can communicate specifications that allow an outcome to be evaluated as fit for purpose.

PLANNING FOR PRACTICE

Support students to use selected tools to effectively manage resources to enable the outcome produced to successfully meet the brief.

• Indicator: Students can use planning tools to record initial plans and ongoing revisions in ways which provide justification for planning decisions made.

OUTCOME DEVELOPMENT AND EVALUATION

Support students to gain targeted stakeholder feedback.

• Indicator: Students can use stakeholder feedback to support and justify key design decisions and evaluation of fitness for purpose.

Student understandings of the institutional history and values of the local client primary school and its community were developed during the delivery of this unit.

Curriculum links

• Learning environment
• Values education and Key Competencies