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Food Technology
Exam Coursework Guide

Your teachers have discussed with the exam board what it is they require from candidates in the coursework. It makes sense therefore that you listen to what your teachers have to say…..
                         after all they know exactly what is required.

RESEARCH:  This should be relevant and concise. This section should not contain a vast amount of information. (Why, Where and When...would be a good guide)  Research can continue at various points throughout the work. 
It does not have to (and should not) be confined to the beginning. 
Always be aware of PRESENTATION and use graphic means of display whenever you can. (Spidergrams, sketches, photographs, scanned images, graphs, piecharts, etc)

SPECIFICATIONS:  Bullet pointed lists help focus your findings and analysis into an easily understood form.  This list should ultimately be referred to in your evaluation and in the manufacturers specification that explains how the product you propose will be made.

IDEAS:  You must produce at least 5~6 ideas.  These can be evaluated for their different parts.. e.g. sauces, toppings, etc and then combined.  Your ideas must be tested and the results carefully analysed. Make an effort and test your ideas on a wider audience than just your immediate family. 
Remember the PRACTICAL side of your work is the major part of the coursework and must show clear planning and skills. - HACCP, skills in using
equipment, skills with processes...all of which result in a high quality product.  Remember that wrappings, functions of ingredients and uses of components are all important to a successful product.

DEVELOPMENT:  Some of tour earlier ideas will by now have been rejected but you should still be working on more than one of your
proposals.  Developing the prototype must be based on analysis of tests,
experiments  and additional research that you have continued to do. 
Your aim should be to come up with a 'range' of possibilities for
your product.

PROTOTYPE:  Final adjustments should be made to your product and could
relate to size, appearance, shape, sensory appeal or the method of making.
After this section has been completed you will be asked to produce a 'manufacturers specification' which will list all details of the scaling up required for production and details of processes, storage, re-heating instructions and finishing techniques.

Your teacher has to see a minimum of 12~20 hours of practical work to award you the marks for MAKING (40%). You cannot do practical work at home except to
practice skills and do tests.  Home produced work will be included in the 'DESIGN' side of the coursework and accounts for 20% of the marks available.

Y7 Y8 Y9