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The Design Process

The Design Process. Chapter 5. Developing a design plan p200-p255. THE DESIGN PROCESS. What is ‘Design Brief’?. A design brief is a statement that asks you to research into a chosen area and make a product for a certain group of people.

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The Design Process

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  1. The Design Process Chapter 5. Developing a design plan p200-p255

  2. THE DESIGN PROCESS

  3. What is ‘Design Brief’? A design brief is a statement that asks you to research into a chosen area and make a product for a certain group of people. It is a scenario or outline developed from a problem or a specific need. Scope of your task for SAT • Include 2 or more preservation techniques • 4-6 food items • Demonstrate a range of complex processes • Demonstrate a range of food preparation and processing techniques

  4. 1. Design Brief Melbourne Food and Wine is an events organisation that operates in a not-for-profit basis. As part of the Melbourne Food and Wine Festival they are showcasing local produce at one of the World’s Longest lunches at Telstra Dome. Around 1500 guests will need to be seated at one long table to experience an elegant lunch. The Delaware Catering company has approached me to design a sample menu for the occasion to submit to the head chef. Guests will be served champagne on their arrival and then seated for a three-course lunch that will begin at 12.30p.m and conclude at 3.00p.m. The timing of each course will be crucial to the success of the meal and where possible some items should be made with long-term keeping qualities to help with the service on the day. I will consider freezing some components of the dishes prior to the day to reduce preparation time on the day of the function . As I am wanting to showcase local produce, and promote seasonality I will use currently out of season fruits that has been preserved when they were in –season. To make the task manageable there is a limit of six food items that can be served across the courses. T he food and wine that is used in each course should promote the quality produce found in Melbourne and the State of Victoria. High level cooking techniques and processes should be used to ensure that all courses are visually appealing and full of flavour, indicating that the food is about ‘celebration ‘. All courses should be visually appealing and full of flavour to show that food is about ‘celebration’. The menu should also creatively reflect the venue in which the lunch is being held. Catering staff will have access to commercial kitchen facilities at Telstra Dome with the normal range of cooking equipment available. A range of food preparation and processing techniques will ensure that a particular piece of equipment is not in demand when catering for a large number of people.

  5. Aspects to take into account? • Who? Is the meal for? The number of people, as well as the special nutritional or cultural requirements • What? Is the meal for? Occasion? The purpose, the event • When? Will the product be needed? Include the timing of the meal? • Where? Will the meal occur? • How? Will meal occur? What resources will be available? Skills? Ingredients? Budget? Prep? Access to kitchen?

  6. 2. Criteria for evaluation • A set of questions is developed to make judgements about the success of the meal. • Constraints and considerations included in brief should be a starting point. • Examples: sensory properties (AFTA)

  7. Considerations/Constraints • What is a consideration? • What things do you need to consider when designing food products (issues/aspects)? Examples?? • What is a constraint? - Restrictions or fixed factors that affect the new product eg:??? • What is a constraint?

  8. Specifications

  9. 3. Research ideas • Research possibilities eg: Construct a concept map outlining the factors that need to be considered when making the breakfast. •  Research recipe ideas/options that meet the criteria of the brief • Search the internet of Breakfast ideas

  10. Research • In what ways could you gather information to answer your design brief? • Books • Magazines • Internet • Questionnaires • Existing products • surveys

  11. 4. DESIGN • Design possible options. You could include – title of dish - reference - description of dish - could include diagram (see page 221) * Preferred option – choose your product justify why have you chosen this product?

  12. 5. PLANNING • Food order • Production plan/work plan • Appropriate ingredients and proccesses • Identify safety requirements

  13. 6. PRODUCTION • Make your product! • Please consider: - The way you worked - Skill level - Application of safety and hygiene

  14. 7. EVALUATION • It’s now time to reflect on your performance. This includes: • AFTA • Refer to the criteria for evaluation at the beginning of the process and answer them. • Make recommendations • Make improvements

  15. Criteria for evaluation

  16. BIBLIOGRAPHY • Include a bibliography for your design brief. This includes books, magazines and internet sites. See first design brief sheet for correct way of completing a bibliography.

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