Teacher stuff...
mini pizza

Mini pizza

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
Structures
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
PSHE
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Student stuff...
cheese cake

Cheese cake example

childrens celebration
Chlidrens cake celebration
sample booklet p1
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GCSE Food Coureswork
Analysing the Brief
Research
Specification
Design Page
Review
Development
Production Plan
Quality of Manufacture
Test and Evaluate
Theory Powerpoints
Food Revision
Food Quiz Box

 

 

 

 

logoWelcome to Quality of Manufacture

(under development)

This stage is an opportunity to demonstrate your making skills. You will be making a range of food products. This means you will make more than 2 food products. Choose products with several component parts to show the use different ingredients, skills, techniques, processes, tools and equipment in your manufacture. You can discuss this with your teacher.


Using your product plan, make your food products to the best of your ability. You will gain marks for selecting the right tools, equipment and or processes for making each component part of your products.


Finally, write up this stage by producing a full photographic record of the stages of manufacture, showing all the relevant skills, techniques and processes in detail. This step by step series of photographs should fully document all the tools, equipment and processes you used. ( bring either a cheap disposable camera or a digital camera to record the quality of manufacture for each of your food products).


Annotate your photographs to support the decisions you made while making your products. For example, you could explain why you chose to “bake blind” a pastry case or line a flan tin with greaseproof paper. Use short, concise statements for your annotations.
Your teacher will mark your health and safety working practices within the marking activities. You do not need to keep a formal record of risk assessment. However, annotate your photographs to remind your teacher of your care and consideration to the health and safety issues.


NOTE: the writing up of this stage will not form part of the time allocated for controlled assessment . making time will be devoted to the actual making of your products and not their documentation.