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What are we going to learn today?

Must: Produce design criteria using information from your research

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Should: Display this information in a clear and structured way

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Could: Explain how the information found might impact on your coursework

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This is the final part of the research and the beginning of the designing section

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Analysis of Research

Look at the two different pieces of work and discuss which is better and why?

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Must be 1 side of A4

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Analysis of Research- write up

  • Aim- “Bring together all the important information found out during my research”
  • This is where you bring together all the conclusions from different bits of research…
    • What information did you find out?
    • How might your products be influenced by this information?
    • This can be displayed however you like…spider diagram, different textboxes, table etc.

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Use my template to help you get started!

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Screen-Shot of Examples:-

The examiner wants to see if you are able to identify the key findings of your research- these should be useful information which might help you write your design criteria

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Design Criteria

  • Whenever a new product is being made it has to meet the requirements of a specification
  • This should reflect what you found in your research
  • This should be a list of general points
  • Must be 1 side of A4
  • Contains 10-12 bullet points

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Use my template to help you get started!

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Design Criteria

  • Title
  • Link sentence e.g.

“Using the information collected in my research I have decided on some criteria that my product should meet. These are:”

Do not copy this word for word…

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Design Criteria

  • Where will it be sold?
  • Target market?
  • Sweet or savoury product?
  • Social/moral/environmental issue
  • Cost
  • Finishing techniques
  • Suitable for certain diets e.g. vegan, vegetarian etc.

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  • 1 nutritional comment e.g. lower in fat, sugar or high in fibre
  • Weight
  • Storage- ambient (cool/dry place), chill-cabinet, freezer?
  • Sensory- taste, texture, etc.
  • Portion size
  • Shelf-life
  • Aesthetically Pleasing?
  • Health Safety and Hygiene
  • Organoleptic properties (taste/texture etc.)
  • Suitable for batch production?

You need to make a list of 8-10 criteria or guidelines that your product should meet…

The ones in red are key for those who are aiming for A/A*

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Design Criteria Example-

Design Criteria Point

Why have I chosen this point?

My product should be sold in a supermarket in-store bakery

This is one of the key words found in the design task set by the exam board as it states the product should be suitable for sale in a supermarket in-store bakery

My product should cost between £1-£2 per portion

This was a key finding of my questionnaire which highlighted people in my target group would pay between this price range on bakery based products. This was also shown in my

My product should be lower in fat

My client mentioned that they are concerned with the diet of their children and would like to have traditional bakery products that are lower in fat than those already on the market.

To gain an A/A* you need to ensure you explain where these criteria have come from... your research? client profile? task analysis? Design Task set by exam board?

**Look at my example above but do not copy!**

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List of practical…

  • You need to start putting together a list of 20 products which might fit your design criteria:
  • Think about products that show different skills…
  • Shortcrust Pastry- Lemon Meringue Pie
  • Flaky Pastry-
  • Choux- Profiteroles
  • Yeast Dough- Chelsea Buns, Pizza Whirls
  • Cakes- creamed (Victoria sandwich)/ Whisked (Swiss roll)
  • Gelatine

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Finished!!!