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In the beginning

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In the beginning

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    1. Laurel Tully 2011 In the beginning Developing an effective design brief for the VCE Food and Technology School-assessed Task

    2. Laurel Tully 2011 Preparing a design brief Outlines the problem to be solved Focus based on a theme or event Contains all information (context and specifications) needed to solve the problem Who client or consumer information Why reason the product is required What client or consumer requirements; what needs to be prepared When time/date the product needs to be ready Where place/location to be served/eaten These aspects need to be carefully considered when preparing to write a design brief. For more ideas on themes or events, go to Slide 17.These aspects need to be carefully considered when preparing to write a design brief. For more ideas on themes or events, go to Slide 17.

    3. Laurel Tully 2011 Developing the design brief Decide on the theme or event Describe the event or occasion/purpose of the product Outline client or consumer information Age, gender, lifestyle, particular food likes and dislikes, any special dietary requirements Specify the client requirements Style of the meal or product, special nutritional needs, number of people to be served, use of particular ingredients The listed points should be included in the design brief.The listed points should be included in the design brief.

    4. Laurel Tully 2011 Developing the design brief School-assessed Task: scope of task Incorporate the scope of the task into the design brief Written in the context of the brief A set of four to six food items (the product) At least four different complex processes Two to three different food preservation techniques to preserve two or three of the food items Aspects related to the scope of the task in the VCAA Bulletin VCE, VCAL and VET February Supplement should also be embedded in the design brief. Aspects related to the scope of the task in the VCAA Bulletin VCE, VCAL and VET February Supplement should also be embedded in the design brief.

    5. Laurel Tully 2011 Shortboard surfing classic Background information Weekend at Jan Juc in early December to celebrate the end of Year 12 Two school friends will be coming along with me Need foods to contribute to breakfast, lunch and dinner for the weekend Special dessert to share at dinner Savoury and sweet snacks to take to the beach Needs to appeal to young males and satisfy healthy appetites Casual dining This information could provide the basis for a design brief.This information could provide the basis for a design brief.

    6. Laurel Tully 2011 The design brief Context Of all the sports I have ever played, surfing is without doubt my favourite. I really cant remember a time when I havent been able to surf. My Nan and Pa have had a house at Torquay since I was just a toddler and so we have spent most weekends there every summer. My Pa was one of the original surfies at Jan Juc and other beaches along the surf coast and he taught me to surf when I was really young. The context provides sets the scene for the design brief.The context provides sets the scene for the design brief.

    7. Laurel Tully 2011 The design brief (Context continued) Two of my friends from school, Ben and Sam, are also keen surfers and so we have decided to head to the surf for a couple of days after our final exams in early December for our own Shortboard Classic. My Nan and Pa have offered to let us stay at their house on Friday and Saturday but we will need to take some of our own supplies as I dont want Nan to have to do all of the meal preparation. As I quite enjoy cooking, I have decided to make some of the main food items we will eat over the two days.

    8. The design brief Specifications (considerations and constraints) We will need some food items for a casual dinner on Friday and breakfast and lunch on Saturday. Specification1 I will also need to prepare some savoury and sweet snack items we can take to the beach Specification2 as we will no doubt be hungry after spending so long in the water. On Saturday night we will have a celebratory dinner with my Nan and Pa before we leave and so I will need to make a dessert to share for dinner. The dessert needs to be quite special and look spectacular Specification3 so that it is the grand finale to a great weekend. The specifications from which evaluation criteria can be drawn are indicated. The specifications from which evaluation criteria can be drawn are indicated.

    9. Laurel Tully 2011 The design brief Specifications (continued) Just as importantly, I can show my Nan that all the hours she spent teaching me how to cook while we were staying at Torquay werent wasted! The food will also need to be appealing to us and satisfy our healthy appetites Specification4. As we will be leaving for Torquay straight after our last exam, all of the food needs to be prepared several weeks in advance and have good keeping qualities.Specification5 I also want to use a variety of complex processes Specification6 so that the products I produce are of a very high quality. The specifications from which evaluation criteria can be drawn are indicated. The specifications from which evaluation criteria can be drawn are indicated.

    10. Laurel Tully 2011 The design brief Specifications (continued) My Nan is a great fan of television cooking shows and I want to show her that I am now quite a skilled cook too even if not yet in the league of the experts on her favourite show!

    11. Laurel Tully 2011 Developing criteria for evaluation Use the identified specifications in the design brief (considerations and constraints) to develop relevant evaluation criteria questions Five or six good evaluation questions are required Combine more than one specification into a question if necessary

    12. Laurel Tully 2011 Criteria for evaluation Have I been able to prepare a range of food items suitable for a casual dinner on Friday and breakfast and lunch on Saturday? Was I able to produce some savoury and sweet snack items suitable to take to the beach? Did the range of food items include a special dessert to share for dinner on Saturday night? The numbered specifications in the design brief relate to the numbered criterion for evaluation.The numbered specifications in the design brief relate to the numbered criterion for evaluation.

    13. Laurel Tully 2011 Criteria for evaluation Will the food be appealing to young males and will it be filling enough to satisfy healthy appetites? Was all of the food able to be prepared several weeks in advance and did it have good keeping qualities? Did I use a variety of complex processes in the preparation of the products to produce high quality products? The numbered specifications in the design brief relate to the numbered criterion for evaluation.The numbered specifications in the design brief relate to the numbered criterion for evaluation.

    14. Laurel Tully 2011 Brainstorming ideas

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