Bundaberg North State High School

Student name: izzy Year: 2024

Teacher name: Mrs Derriman

Date handed out: 30.9.24 Date Due: 11.11.24

Subject Design Technologies – Food Specialisation

Year level 9

Unit Unit 2: Project Food Box

Technique Project - Design Task, practical and written

Context In today’s modern lifestyle, where time is a precious commodity and culinary exploration is on
the rise, meal delivery kits have emerged as a revolutionary solution for busy individuals and
food enthusiasts alike.

These kits offer a convenient and innovative way to enjoy home-cooked meals without the
hassle of recipe hunting, grocery shopping, or meal planning. With an abundance of options
available, ranging from globally-inspired cuisines to specialised dietary preferences, meal
delivery kits cater to a diverse array of tastes and lifestyles. As consumers increasingly
prioritise convenience without compromising on quality, the demand for these services
continues to soar.

Task Follow the design process to create one (1) meal suitable for a meal delivery kit based on the
needs and opportunities set out in the design brief. Design a recipe card for your chosen dish to
assist in the full customer experience.

Conditions 5 WEEKS - In class time given, students must also be working on the task at home for
homework.

Checkpoints
 Criteria Sheet

A B C D E
The folio of a student’s work has the following characteristics:
Create designed solutions based Create designed solutions Create designed solutions Create designed solutions Create designed solutions
Investigating
and defining

on an analysis of needs or based on an analysis of needs based on an analysis of needs based on identification of a
opportunities considering the or opportunities considering or opportunities need
needs of the user including the needs of the user
nutritional needs Q1
Create, adapt and refine design Create, adapt and refine design Create, adapt and refine design Adapt and refine design ideas, Adapt design ideas
ideas, processes and solutions ideas, processes and solutions ideas, processes and solutions processes and solutions
including aesthetic considerations including aesthetic
with the incorporation of images considerations Communicate design ideas
and text
and designing

Communicate design ideas, Communicate design ideas,

Generating

processes and solutions to a processes and solutions to a

Communicate, using range of audiences, including range of audiences
Processes and production skills

Communicate, using appropriate appropriate technical terms, using digital tools

technical terms, design ideas, design ideas, processes and
processes and solutions to a solutions to a range of Q3, 4, 7, 8, 9
range of audiences and the audiences, including using
intended audience, including digital tools
using digital tools
Independently select and use Select and use technologies Select and use technologies Select and use technologies Select and use technologies to
Producing and
implementing

technologies skilfully and safely skilfully and safely to produce skilfully and safely to produce safely to produce designed produce designed solutions
to produce quality designed quality designed solutions designed solutions solutions
solutions
Q6B
Justify their decisions against Justify their decisions against six Justify their decisions against Justify their decisions against Justify their decisions
Evaluating

eight or more independently independently developed developed design criteria that developed design criteria
developed design criteria that design criteria that include include sustainability
include sustainability sustainability Q2
Independently and Independently and Independently and Develop and apply production Develop production
and Managing
Collaborating

collaboratively develop and apply collaboratively develop and collaboratively develop and and project management plans, management plans
production and project apply production and project apply production and project adjusting processes when
management plans, adjusting management plans, adjusting management plans, adjusting necessary
processes when necessary taking processes when necessary processes when necessary
into consideration risk and time taking into consideration risk
Q5, 6A
Key Aspect of the Achievement Standard Cognitive Verb Context Increased/Decreased Complexity
THE DESIGN PROCESS

DESIGN BRIEF
(problem to solve)

INVESTIGATE
Research
EVALUATE & REFINE Stakeholders needs
Considerations & contraints
Success criteria

GENERATE
PRODUCE Evaluate alternative
solutions
Complete the task
Determine the best
solution

MANAGE &
COLLABORATE
Plan what to do
Discuss with others
Allocate tasks
DESIGN BRIEF

You have applied for, and were successful in, the position of ‘Kit Creator’ of a well-known company which
specialises in meal delivery kits.

The company is undergoing changes to better meet consumer needs in regards to nutritional content of the
meals. As the ‘Kit Creator’ you need to revamp and add to their current recipes. Your task is to create one
(1) cooked dinner type meal to add to the recipe collection. To align with the company’s nutritional goals,
the meal must ensure it contains each section of the Australian Guide to Healthy Eating and also covers
the 6 essential nutrients. The process should also consider sustainability practices. The entire process also
requires you to create a recipe card for your chosen dish to assist customers in cooking it and provide a
positive experience.

You will have one (1) x 70-minute lesson to trial your chosen recipe and become an expert prior to
photographing the steps. You will then have one (1) x 70-minute lesson to create the dish, whilst taking
step by step images, to include in the recipe card. The 70-minue lesson involves preparation, cooking,
presenting and cleaning up. You must demonstrate both safety and hygiene practices during the practical
processes.
Use the design process to find the best solution for the design brief.

You are required to complete the following pages and tasks as part of the design process:

1. Use the design brief to analyse needs to create design solutions.

2. Establish detailed criteria for success and justify decisions.
3. Considering the success criteria, select the type of food you wish to make and identify how you
have covered the nutritional reqiuirements
Select a basic recipe/s that can be adapted to meet the requirements of the design brief and
glue it in the correction section.
4. Sketch and label a diagram of the presentation you would like to achieve.
5. You will have the opportunity to prepare/cook the food item two (2) times.
 First cook
 Second cook
6. Each time you cook you are required to:
 Write a workplan – include timing
 Present the food
 Glue a photograph in the correct section of the assessment task
 Consider the adaptions you will make to the recipe from the first cook to the second
cook. Justify decisions made.
7. Create a recipe card for your chosen dish
Create designed solutions based on an analysis of needs or opportunities

1A. Annotate the design brief with who, what, why and other criteria you will need to consider for
evaluation.

You have applied for, and were successful in, the position of ‘Kit Creator’ of a well-known
company which specialises in meal delivery kits.

The company is undergoing changes to better meet consumer needs in regards to nutritional
content of the meals and convenience for the customer. As the ‘Kit Creator’ you need to
revamp and add to their current recipes. Your task is to create one (1) cooked dinner type
meal to add to the recipe collection. To align with the company’s nutritional goals, the meal
must ensure it contains each section of the Australian Guide to Healthy Eating and also covers
the 6 essential nutrients. To align with the convenience goal, you are to investigate the needs
of the customer and create a recipe accordingly. The process should also consider
sustainability practices. The entire process requires you to create a recipe card for your
chosen dish to assist customers in cooking it and provide a positive experience.

You will have one (1) x 70-minute lesson to trial your chosen recipe and become an expert
prior to photographing the steps. You will then have one (1) x 70-minute lesson to create the
dish, whilst taking step by step images, to include in the recipe card. The 70-minue lesson
involves preparation, cooking, presenting and cleaning up. You must demonstrate both safety
and hygiene practices during the practical processes.
1B. Create a mind map to identify the needs to be investigated according of the design task. Consider the
user, nutritional requirements, aesthetic considerations, resources, etc.

Reduce
Customer fam waste good
dinner

Equipment
available

Reduce
packaging

Allergies and Dinner meal

special delivery kit
requirements

AGTHE/ 6
nutrients

location

Meal size
1C. Using the headings from the mind map, explain each need/opportunity in detail. Include possible
solutions.
Needs to be Solutions/Research
investigated
Reduce waste good - Swapping ingredients so whole veggies are used e.g. use less veggies

- Packaging only what’s needed

Reduce packaging - Don’t use plastic

- Using bamboo or alternatives needed

Customer fam dinner - References/ replace choices

- Meal size

- Special occasions

Allergies and special - Change recipe to what they need

requirements
- Sub in other things and take out things

AGTHE - Grains - meats

- Protin

- Dairy

- Veggies

- Fruit

Location
- Easy for people to access and get to

- Visible for people to see

2. Using the design brief and analysis of needs, establish detailed criteria for success including sustainability considerations. (Use the answers from Question 1)

Criteria for success (explain in detail) Justify your decision (in detail)

Example
The chosen recipe of _____ has an estimated cooking time of 30 minutes and mis en place time of 15 minutes. This
Time – there is a 70-minute lesson to cook the then leaves 5 minutes for presentation and 20 minutes for cleaning up. I should be able to complete the task within the
recipe and clean up in. I need to select a recipe given time frame.

that I can finish and clean up in this time.

1.

create one cooked dinner type

It is a dinner meal, small cooking time very easy made for a family like I plan meets all the requirements.

2.

safety and hygiene Making sure space is cleaned and not dirty also having no cross contamination so using different chopping

boards cleaning knife if you have cut it with meat

3.

create a recipe

Create a recipe that is suitable for all life if there was food allergies just move the recipe around to make sure

everyone can enjoy it

4. Make it really simple have it all direct so there’s no confusion give them different ways to cook the food, if they

convenience for the customer can’t have grains take out the breadcrumbs and bread and turn it into a salad with the meat
 Criteria for success (explain in detail) Justify your decision (in detail)
5. Having everything you need to make the food, and not having any missing ingredients.

Equipment available

6. It has all the requirements you need, meat, grains, fruit, veggies, dairy also oil and you use the oil from the meat

to give it that extra flavour it needs

Australian Guide to Healthy Eating

7. Having dairy, meat, oil, grains, fruit, vegetables get meet all requirements for the 6 essential nutrients.

6 essential nutrients

8. Making sure there is no food waste, no waste in packaging, nothing goes bad, meat is separate from everything

Sustainability else

9. Making sure it makes enough for how any burgers someone wants and making sure there isn’t lots left.

Meal size
3. A. Considering the success criteria, select the type of food you wish to make.

For this task the type of food I will make is: burger

B. You need to create a balanced meal based on the Australian Guide to Healthy Eating and the 6
essential nutrients, identify how you have covered each of these:

 Beef mince

 Breadcrumbs

 Egg

 Cheese

 Cumber, avocado

 Lettuce, chopped basil and pasteli

 Oil while the burger is cooking

 Soy sauce, mustard seeds

C. Find the basic recipe/s you will use to create your meal and glue them below

500g of beef mince

Half a cucumber
Slices of cheese (optional)
Few leaves of lettuce
salt and pepper taste
1 1/2 tbs paprika
1 tbs Oregano
1 tsp oil

4. Sketch and label a diagram of the presentation you would like to achieve.

bread

Fruit and veggies- lettuce, tomato, cucumber, avocado

cheese

Meat
Sauce

5. Conduct a hygiene and risk assessment to describe potential health and safety risks and how you will
manage them.
 Risk Risk management strategy

Cross contamination Make sure you have meats and veggies separate

Knife slipping Look at what you are doing with a knife in hands

Slip and run Don’t run in the kitchen and make sure you watch out for water or food
on the floor

Burning yourself Watch what you’re doing around hot stuff

Back injury’s Don’t life to much heavy stuff at a time

Mice and cock roaches in the kitchen Regular pest control

Make sure no food scraps are left around
Clean schedule in maintained

6. A. Write a workplan for your dish using the workplan template.

Attach a copy of the completed workplans at the end of the assessment task.
You will need to include the timing and use appropriate technical terms.

B. Use the work plan to cook and present the recipe during the practical lessons.
 Work Independently and collaboratively
 Select and use appropriate technologies skilfully and safely.
 Produce high-quality designed solutions suitable for the intended purpose.
 Make modifications and adjustments as necessary.
 Maximise sustainability

7. Glue the photos below.

First Cook

Second Cook
8. Adapt and refine your design ideas
Consider/refine and justify your adaptions made to create your design.
 Aspects of the recipe including ingredients
 Techniques/Method/Preparation
 Presentation
 Resources (Time, equipment, ingredients)

Adjustments Justify the adjustments

Changing the recipe to met the Adding oil and onion into the mice
agthe

Food allergies Taking out the bread crumbs from the mince so it doesnt have
much grains

Presentation Cutting the fruit and vegetables before the meat gets cooked
9.
Create a

recipe card for your chosen dish to assist the customer in cooking it themselves. This recipe card should
be easy to read and include both text and images. This should be created using digital tools.
An example is provided below for you.
EVALUATION

I would more Paprika and oregano to the mix also I would add an egg onto the burger for more

flavour and colour because it’s only greens that you can see. Apart from that the meal was really

good and filling. A good thing about that burgers is that the mince has no carbs in it so you could

have the mince with a salad and no bread and it would still be filling and still tasty. You can also

add your own things into the mince and it will still taste as good maybe even better.