Teacher stuff...
sample sow

Project sow and lesson plans

Projects aims sample

Project Aims

Subject PowerPoint

Subject PowerPoint

RM Projects KS3
Ipod Amp Project
Frame Project
Storage Box
Pewter Casting Project
Coat Hook Project
Puzzle Project
Mechancal Toy Project
Food Technology KS3
Food Year7
Food Year 8
Food Year 9
Food History
Graphics Projects KS3
Board Game Project
Pop-Up Card & Nets Project
History of Design
Textiles Projects KS3
Sock Creature
Bag Project
Cushion Project
Hat Project
Textiles Theory
D of E
Duke of Edinburgh's Award






Student stuff...
sample booklet p1

Booklet page 1

sample booklet p1
sample booklet p1







GCSE Food Coureswork
Analysing the Brief
Design Page
Production Plan
Quality of Manufacture
Test and Evaluate
Theory Powerpoints
Food Revision
Food Quiz Box





logoWelcome to the Food Production Plan

The production plan could take the form of a flowchart, plan or chart showing the stages of manufacture in the correct sequence. Quality control (QC) points should also be clearly identified with relevant detail. For example: weighing and measuring ingredients using calibrated scales or following unit measurements consistently throughout a recipe to ensure proportions of ingredients will be accurate. Mixing imperial or metric weights and measurements will not be a recipe for success! 

In order to meet your deadlines, you should plan the stages of manufacture against the time you have allocated. Use ‘real time’ units such as minutes or hours which indicate measurable time in practical lessons. Days, lessons or weeks are too vague.
Moderator comment

The production plan for the fish pie shows an excellent understanding of time, quality and safety issues throughout the manufacture of the product. The detailed understanding of the ingredients for the additional food dishes within the ‘range of products’ (not featured) showed a good understanding of how each product will be made assembled. It is perfectly acceptable to have a detailed production plan for one of your food products, such as the one shown, and an ingredients list and brief method for the other dishes within the product range. You do not need to give this detail for all your products in the range.
The mark allocation for this section is 6 marks and this exemplar is worthy of good marks.