Download A2 COURSEWORK GUIDE

GRADE BOUNDARIES 2012
UNIT
MAX
MARK
A*
A
B
C
D
E
Food 1
80
-
59
53
47
41
36
Food 2
80
-
66
58
50
43
36
Food 3
84
73
67
60
53
46
39
Food 4
85
78
71
63
55
47
40
THESE MARKS MAY CHANGE SLIGHTLY FROM YEAR TO
YEAR SO IT IS VITAL YOU GET EXTRA MARKS TO
GUARANTEE YOUR GRADE
Chief Examiner’s Checklist
CONTEXTS AND OBJECTIVES
•
•
•
•
•
Read through the assessment criteria and keep referring
to it throughout.
Identify a starting point and prove there is a gap in the
market for a new product. Use a newspaper article as a
starting point. Statistical information is helpful.
The context should be explained, justified and then
design and manufacturing objectives set.
Identify the age and sex of your consumer.
Select something topical.
Chief Examiner’s Checklist
CONTEXTS AND OBJECTIVES
•
•
•
•
•
Read through the assessment criteria and keep referring
to it throughout.
Identify a starting and prove there is a gap in the market
for a new product. Use a newspaper article as a starting
point. Statistical information is helpful.
The context should be explained, justified and then
design and manufacturing objectives set.
Identify the age and sex of your consumer.
Select something topical.
•
Work should be presented, ideally on A3 or in
computerised format which ever method is used the
work should be in a readable font, nothing smaller
than 10.
•
A4 is acceptable.
•
There is no need for more than 40 pages of work and
excess work can result in marks being reduced form
Communication and Presentation.
Chief Examiner’s Advice
CONTEXTS AND OBJECTIVES
Candidates who identify a clear context which they
understand by having selected a newspaper article
or found some statistical information which proved
the need for a new product, gave themselves a head
start with their work. From the information they
are able to identify both design and manufacturing
objectives.
Put these in order of most to least useful.
1. Bread products
2. There has been a steady increase in the number
of people suffering from coeliac disease with
latest figures showing that one in a hundred
people have coeliac disease which can be
diagnosed from childhood onwards. This shows
that there is a need for a new product.
3. Design a single product for a young professional
person.
Design Objectives include:
Target group, sex and age
Nutritional needs of that target group
Foods already on the market
Substitute ingredients (if relevant)
Dietary needs
Retail outlet
Appropriate information for portion size, costs,
organoleptice qualities
How much to sell for?
Type of product
Environmental issues
Manufacturing Objectives include:
Ingredients in market
Cost of ingredients
Availability of ingredients (seasonality) and
Impact on price
Portion size
Packaging
Labelling
Storage/shelf life
Marketing
CONTEXT AND OBJECTIVES
1. Detailed and perceptive understanding of the context which is then used to
determine the objectives of the design and manufacture activity.
2. Sound understanding of the context which is used to determine the objectives of
the design and manufacture activity.
3. Some understanding of the context which is used to determine the objectives of the
design and manufacture activity.
4. Little understanding of the context which is used to determine the objectives of the
design and manufacture activity.
5. Minimal or no understanding of the context which is used to determine the
objectives of the design and manufacture activity.
(1) 5 (2) 4 (3) 3 (4) 2 (5) 0-1