Specification what does that mean?. Your specification is the most important page. It includes...
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Transcript of Specification what does that mean?. Your specification is the most important page. It includes...
![Page 1: Specification what does that mean?. Your specification is the most important page. It includes technical details that you have gathered from research.](https://reader035.fdocuments.net/reader035/viewer/2022062518/56649ea25503460f94ba5955/html5/thumbnails/1.jpg)
Specification what does that mean?
![Page 2: Specification what does that mean?. Your specification is the most important page. It includes technical details that you have gathered from research.](https://reader035.fdocuments.net/reader035/viewer/2022062518/56649ea25503460f94ba5955/html5/thumbnails/2.jpg)
Your specification is the most important page.
It includes technical details that you have gathered from research.
Basically you are creating a check list based on your research
![Page 3: Specification what does that mean?. Your specification is the most important page. It includes technical details that you have gathered from research.](https://reader035.fdocuments.net/reader035/viewer/2022062518/56649ea25503460f94ba5955/html5/thumbnails/3.jpg)
Specification headings
![Page 4: Specification what does that mean?. Your specification is the most important page. It includes technical details that you have gathered from research.](https://reader035.fdocuments.net/reader035/viewer/2022062518/56649ea25503460f94ba5955/html5/thumbnails/4.jpg)
Function
What is the products purpose?
Is it?
A celebration dish for children
A multi cultural dish for restaurants.
A dish suitable to be included on a celebration buffet.
![Page 5: Specification what does that mean?. Your specification is the most important page. It includes technical details that you have gathered from research.](https://reader035.fdocuments.net/reader035/viewer/2022062518/56649ea25503460f94ba5955/html5/thumbnails/5.jpg)
form
How should you product be styled/shaped? Consider weight, portion, size and shape.
An individual product, or a product easily divided suitable for a single person to pick up at a buffet. Portion size 10cm-15cm. (measurable 10-15cm)
It is important to include a measurable element, so we can say
YES, it does meet this specification point or NO it doesn’t
![Page 6: Specification what does that mean?. Your specification is the most important page. It includes technical details that you have gathered from research.](https://reader035.fdocuments.net/reader035/viewer/2022062518/56649ea25503460f94ba5955/html5/thumbnails/6.jpg)
Target Market
What age group are you going to directing your food product at. (how do you know this)
My target group is 5-14, I have decided this as my research indicates that in the local area there isn’t a company that supplies specific food for this age group. (measurable – appeal to 5-14)
It is important to include a measurable element, so we can say
YES, it does meet this specification point or NO it doesn’t
Research - it is really important to link your specification back to your research. You should just make it up!
![Page 7: Specification what does that mean?. Your specification is the most important page. It includes technical details that you have gathered from research.](https://reader035.fdocuments.net/reader035/viewer/2022062518/56649ea25503460f94ba5955/html5/thumbnails/7.jpg)
User requirements
What do the age group want for the product.
My target group is 5-14, I have found that this age group rely on money from parents and therefore my product must appeal to parents 28-40 as well as my target group. My research shows me that this group would like food products to be nutrition's as well as appealing. (measurable – amongst the range of product include ‘5 a day’)
It is important to include a measurable element, so we can say
YES, it does meet this specification point or NO it doesn’t
Research - it is really important to link your specification back to your research. You should just make it up.
![Page 8: Specification what does that mean?. Your specification is the most important page. It includes technical details that you have gathered from research.](https://reader035.fdocuments.net/reader035/viewer/2022062518/56649ea25503460f94ba5955/html5/thumbnails/8.jpg)
Performance requirements
What technical consideration must be achieved? Nutritional content, sensory properties, cooking requirements,
re-heating requirements, shelf life, storage, cost, special dietary needs, assembly and layering, finishing processes and sustainability.
You may have more than one.
Nutrition content- my product range must have 5 items of fruit or have. (research- questionnaire with target audience) (measurable – 5 item of fruit or veg)
Sustainability – 2 or more ingredients must be sourced locally from farm shops. (research – local food) (measurable – 2 ingredients)
Cost- my research suggest that it should cost bellow £1.50 per portion (research – interview with target market) (measurable – bellow £1.50)
Storage – should be able to be stored safely for 2 days. (research interview with target market) (measurable– stored for 2 days)
![Page 9: Specification what does that mean?. Your specification is the most important page. It includes technical details that you have gathered from research.](https://reader035.fdocuments.net/reader035/viewer/2022062518/56649ea25503460f94ba5955/html5/thumbnails/9.jpg)
Scale of production
How does you design allow for different scales of production?
One-off – making 1-5 product at home.
Batch – make 5- 10000 using machinery.
If your design was going to be made in a restaurant or for the birthday it would normally be made by one-off as the product is often personal. Through restaurant food often sits in the middle of batch and one off.
Research - it is really important to link your specification back to your research. You should just make it up.
Method of production – one-off/ batch, as the product is made in a restaurant it is important that all the components can be made using batch but the final product is made using one-off to allow it to be personal. (research -interview with restaurant) (measurable- 70% of ingredients can be prepared before cooking)
![Page 10: Specification what does that mean?. Your specification is the most important page. It includes technical details that you have gathered from research.](https://reader035.fdocuments.net/reader035/viewer/2022062518/56649ea25503460f94ba5955/html5/thumbnails/10.jpg)
Sustainability
How will your design be sustainable?
To make my dish sustainable I will sauce at least 2 products from local sources on every dish. (research – sustainability) (measurable- 2 ingredients locally sourced)
![Page 11: Specification what does that mean?. Your specification is the most important page. It includes technical details that you have gathered from research.](https://reader035.fdocuments.net/reader035/viewer/2022062518/56649ea25503460f94ba5955/html5/thumbnails/11.jpg)
Specification • Function -A multi cultural dish for restaurants.• Form -An individual product, or a product easily divided suitable for a single person to pick up at a buffet. Portion
size 10cm-15cm. (measurable 10-15cm)• Target market- My target group is 5-14, I have decided this as my research indicates that in the local area there
isn’t a company that supplies specific food for this age group. (measurable – appeal to 5-14)• User requirements -My target group is 5-14, I have found that this age group rely on money from parents and
therefore my product must appeal to parents 28-40 as well as my target group. My research shows me that this group would like food products to be nutrition's as well as appealing. (measurable – amongst the range of product include ‘5 a day’)
• Performance requirements • Nutrition content- my product range must have 5 items of fruit or have. (research- questionnaire with
target audience) (measurable – 5 item of fruit or veg)• Sustainability – 2 or more ingredients must be sourced locally from farm shops. (research – local food)
(measurable – 2 ingredients.• Cost- my research suggest that it should cost bellow £1.50 per portion (research – interview with target
market) (measurable – bellow £1.50)• Storage – should be able to be stored safely for 2 days. (research interview with target market)
(measurable– stored for 2 days)• Method of production – one-off/ batch, as the product is made in a restaurant it is important that all the
components can be made using batch but the final product is made using one-off to allow it to be personal. (research -interview with restaurant) (measurable- 70% of ingredients can be prepared before cooking)
• Sustainability - To make my dish sustainable I will sauce at least 2 products from local sources on every dish. (research – sustainability) (measurable- 2 ingredients locally sourced)
This specification is what I would expect from a pupil expecting to achieve a B on their coursework.
To achieve an A...
![Page 12: Specification what does that mean?. Your specification is the most important page. It includes technical details that you have gathered from research.](https://reader035.fdocuments.net/reader035/viewer/2022062518/56649ea25503460f94ba5955/html5/thumbnails/12.jpg)
Specification • Function -A multi cultural dish for restaurants.• Form -An individual product, or a product easily divided suitable for a single person to pick
up at a buffet. Portion size 10cm-15cm. (measurable 10-15cm)• Target market- My target group is 5-14, I have decided this as my research indicates that
in the local area there isn’t a company that supplies specific food for this age group. (measurable – appeal to 5-14)
• User requirements -My target group is 5-14, I have found that this age group rely on money from parents and therefore my product must appeal to parents 28-40 as well as my target group. My research shows me that this group would like food products to be nutrition's as well as appealing. (measurable – amongst the range of product include ‘5 a day’)
• Performance requirements • Nutrition content- my product range must have 5 items of fruit or have. (research-
questionnaire with target audience) (measurable – 5 item of fruit or veg)• Sustainability – 2 or more ingredients must be sourced locally from farm shops.
(research – local food) (measurable – 2 ingredients.• Cost- my research suggest that it should cost bellow £1.50 per portion (research –
interview with target market) (measurable – bellow £1.50)• Storage – should be able to be stored safely for 2 days. (research interview with
target market) (measurable– stored for 2 days)• Method of production – one-off/ batch, as the product is made in a restaurant it is
important that all the components can be made using batch but the final product is made using one-off to allow it to be personal. (research -interview with restaurant) (measurable- 70% of ingredients can be prepared before cooking)
• Sustainability - To make my dish sustainable I will sauce at least 2 products from local sources on every dish. (research – sustainability) (measurable- 2 ingredients locally sourced)
In this box you talk about each
of your specification points in a bit more detail.
Summing up all the work you have done to
date. See page 161 of the GCSE text
book.
Reason and Discussion