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 Test & Evaluate

(under development)

Testing: Once you have completed making your final products, you are ready to text them against your specification to ensure that they are fit for purpose. Quantitative information is easy to test because dimension weight and form have measurable information that determines success. For example: weight of final product 100-125g. If the weight if the product is within this range, then it has achieved this purpose. Other specification points will require you to devise tests about the specific characteristics of a food product or views of the user group: storage life, nutritional analysis, transportation of food, survey, sensory testing.

Test questions
Start by writing out your specification points and using them as questions. For example:
Specification point: must be an easy-to-eat individual portion of luxury dessert.

Question: how was my individual portion easy to eat?
Consider the components you used to make your product and what you did to ensure that it was easy to eat. This might include comments regarding the structure of the product and how a filling is held inside an outer layer to minimize breakage or waste. This answer is directly related to the performance of food components and the quality of manufacture. A user group tasting panel could also confirm this.
Specification point: will haven a shelf life of up to three days, when stored in a fridge.

Question: Does my product have a shelf life of three days when stored in a fridge?
It is not sufficient to say ‘yes’ to tis question without further detail. You might decide that your knowledge of high risk food and the date mark system allows you to make a judgment about the storage life of the food product. Or you will need to test this specification point by conducting a storage test of you product and photographing the results after three days storage in a fridge. At this point it would not be appropriate to test taste for results.

Evaluation is an on-going process that must be evident through out the Design and Make tasks. The final evaluation considers all these comments and offers a truthful opinion of the final products. By discussing the positive and negative aspects of your products, your evaluation will be well-balanced (objective). By uncovering weaknesses, you open up new areas for development if the design were to be taken further. This is the work of a designer- to discover product weaknesses and solve problems! Celebrate and highlight the many positives aspects of your project as well. Explain why things went well, and what are you most proud of. To demonstrate your knowledge, skills and understanding.

Relevant sustainability issues must also be addresses in order to access the highest marks. Include issues throughout the manufacture of your food products. For example: seasonality of ingredients, origin and source of food, food miles, carbon footprint, and transportation issues.