Making a two-course meal:
Learning Intention:
To produce and evaluate the two-course meal designed and made.
Success Criteria:
I can follow the production sequence to produce the meal I designed.
I can evaluate the food based on the criteria from evaluation.
I can evaluate the food based on the criteria from evaluation.
The Design Process:
The design process includes four stages: Today you will be focussing on stages 3 & 4, producing and evaluating.
Stage 1:Design Brief
What is the challenge to be solved? It includes the aims, constraints (what must be included) and considerations (what your choice may be) that needs to be addressed. A list of questions you can ask at the end of the investigation needs to be drawn up, called the criteria for evaluation, to see if you met your aim.
Stage 2: Investigate
Based on your design brief, look for foods that would fit your brief. Come up with at least three options that would fit your design, then select which is the most suitable option to make. Write up a shopping list of ingredients you need to buy, and create a sequence of operations and safety considerations, based on the recipe, that must be followed to produce the dish.
Stage 3: Produce
Produce the dish using your sequence of operations/recipe.
Stage 4: Evaluate
Evaluate if you met the design brief, answer your criteria for evaluation, and list what you could do to improve the dish if you were to make it again.
Stage 1:Design Brief
What is the challenge to be solved? It includes the aims, constraints (what must be included) and considerations (what your choice may be) that needs to be addressed. A list of questions you can ask at the end of the investigation needs to be drawn up, called the criteria for evaluation, to see if you met your aim.
Stage 2: Investigate
Based on your design brief, look for foods that would fit your brief. Come up with at least three options that would fit your design, then select which is the most suitable option to make. Write up a shopping list of ingredients you need to buy, and create a sequence of operations and safety considerations, based on the recipe, that must be followed to produce the dish.
Stage 3: Produce
Produce the dish using your sequence of operations/recipe.
Stage 4: Evaluate
Evaluate if you met the design brief, answer your criteria for evaluation, and list what you could do to improve the dish if you were to make it again.