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Unit 3. Outcome 3developing a design planOutcome 3 Develop a design brief, evaluation
criteria and a design plan for the development of a food product.
Developing the design briefDecide on the theme or event
Describe the event or occasion/purpose of the product
Outline client or consumer informationAge, 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
Dreaming up a theme for success Build a creative and
successful design brief based on something you are interested in!
Judge the practicality of the idea....is it achievable?
Base it on a statement or idea.
Dreaming up a theme for success A favourite film or book
A celebrity such as a fashion designer, scientist, artist, musician, movie star
Regional Victorian produce for a region such as the Yarra Valley, Mornington Peninsula, Geelong region, Gippsland, Daylesford or Sunraysia
Hot in the kitchen
Key Ingredient: pears, lemons, chilli etc.
An occasion such as a music concert, dinner party, birthday or some other creative reason!
Its all in the name baby!
Just Pearfect Dancing with pears Pearfect match Pear and share Pear Sensations The pear essentials Love your pear Pear Star
THEME IDEAS ABOUT PEARS- Think of a catchy title!!!
Developing a creative Design BriefWhat do you know about pears? THINK
IDEA THROUGH!Several varieties of pearsThey can be preserved in different waysUsed in sweet and savoury dishesCan be part of entree, main. DessertCooked or served fresh
Develop the pillars of the brief
Varieties of pears
Pears used in sweet
foods
Preserving with pears
Pears in the courses of menus
Pears used in savoury
foods
Additional information for Design Brief-Scope of the task
4-6 food items 2-3 different food preservation techniques At least 4 different complex processes Creative food items of a high standard
JUST PEARFECT!
The WHO, why, what, WHERE, when Pear Growers Association Fresh fruit export company Pear orchard with onsite cafe Restaurant featuring Victorian produce International trade fair Farmers market Apple and Pear Growers assoc. Fresh food feature in Gourmet magazinehttp://www.weeklytimesnow.com.au/article/2011/03/23/309391_horticulture.html
WHO (and Where) ?NB. Brainstorming provides the basis for
writing the design brief!
The who, WHY, what, where, when Highlight the various uses of pear varieties Showcase the pear growers in Victoria Promote versatility of pears in recipes Allow consumers to taste a range of food items containing pears Demonstrate the creativity and adaptability of pears Promote pears throughout the state when they are in season and plentiful Promoting Australian produce overseas
WHY?
The who, why, WHAT, where, when Using 2 varieties of pears 4 food items that display the versatility of pears 2 sweet and 2 savoury food items using pears Entree, main and dessert using pears A preserved item Creative presentation (link to sensory properties in design brief for
evaluation purposes) Combination of ingredients Eye catching/ visual impact Pear needs to be the hero Appealing sensory properties High quality food items using complex processes
WHAT?
The who, why, what, where, WHEN Occasion Season Month of year Event Product launch Date Monthly magazine article
WHEN?
Putting it all together! Now that all of the components of the desgn brief have been
identified the brief can now be written! Use paragraphs for each of the four W’s- who, why, what,
where and when Thorough description of the context Comprehensive, coherent, relevant information Identify specifications (constraints and considerations)
Putting the brief together.....
Ideas for themes can be gathered from your hobbies, interests, your background, or resources such as food
magazines, books and television shows.
Preparing a design briefOutlines 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
Developing the design briefSchool-assessed Task: scope of task
Incorporate the scope of the task into the design briefWritten 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