Teacher stuff...
food design ideas powerpoint

Food design ideas PowerPoint

Design question-PowerPoint

food design ideas template

Food design ideas template

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
lunch and takeaway design ideas
Lunch and Takaway design ideas
childs packed lunch-design ideas
Childrens packed lunch-design idea

Pie-design idea





Student stuff...
Lentil bake

Lentil bake

Quorm cottage pie
Quorm cottage pie
Spaghetti Bolognese

Spaghetti Bolognese

Vegetarian pie lentil lasagne

Vegetarian pie





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 Design page

Producing initial design ideas is an important part of the design process. Create alternative ideas that fulfil your specification criteria by demonstrating imagination and creativity in the selection of initial ideas and the way that you communicate this information. Your ideas need to focus on key specification points. Your annotation should explain how these are met by demonstrating your understanding of different ingredients, components, materials, processes and techniques.

To get top marks you need to:

Present 4~6 different ideas for your ‘range of food products’

Identify the main ingredients, components, materials, processes and techniques that would be required to make the products.

Apply your research findings to your designs or include additional research where appropriate

Annotate each design with reference to relevant specification criteria.

Presenting your ideas

There are many ways of presenting your ideas –use a combination of the following methods.

Sketched or drawn images of your range of food products. This might include colour, rendering or shading of your cross section or plan views.

Scanned images of ideas from recipe databases, magazines, cookery books or your own practical work.

Practical work conducted for a smaller selection of ideas to help you to understand how your ingredients and components work within the process or technique you are using to construct your product.

Your ideas sheet should be full and detailed, with lots of images and annotation in food technology lessons, create some of your initial ideas by using ‘modelling’ or practical work to help make decisions about what is successful about these ideas, using the specification criteria. This shows you exactly how your initial recipe ideas work and will lead you into the development stage. You do not need to make all your initial ideas.

Ingredients, materials, components, processes and techniques

Present this information as annotation with your images or as charts, sketches, diagrams or using CAD. A useful checklist might include:

Functions of ingredients

Explaining the skills and processes used within the marking of the product

Identifying specialist equipment you need to help create the product

Where appropriate: nutritional analysis or costing using CAD

Additional research
Research is ongoing – you might need to include short statements of relevant information where the understanding of a design idea requires a bit more detail. Keep the additional research concise and relevant to the design.