1. Pre-Production Techniques
LO1
Hayley Brown & Katie Scruton

2. Finance
Give a definition for each of the terms listed
Self Finance
• Self Financed is when the maker of the product produces the money to fund the
product in order to make it.
Employer/Client Financed
• This is when the client/employer who has set the brief produces the money for the
project. This is usually included in the budget.
Kickstarter
• This is a website that allows media companies to request money from the public to
make a specific product.

3. Finance
Which source of funding will be most likely for your production and why?
We will most likely be self financed because the client will not be paying us since it’s
a college unit. Also because we will not have the time to create a notice on a
website called ‘kickstarter’.
Advantages – We can spend as much as we like on the things we need.
Disadvantages – We might not have the money to pay for the things we need.

4. Finance
List the aspects of your production that will require finance
• Buying the food to make the recipes.
• Transport to the place we will buy the food.
• Transport to the place we will create the food.

5. Time
What methods could you employ to ensure you stick to your deadlines and why
would this be beneficial to your project?
We could create a schedule of things we need to do and when we are going to do it.
We could also split tasks between us so that we can get things done quicker.
This would be beneficial so that we can plan our time wisely and have contingency
time just in case we need it. It will help us know where we are and if we need to
speed up or if we are on track.

6. Time
What is contingency time and how might this be beneficial to your project?
Contingency time is if there is an unforeseen event occurring, making sure that you
have enough time to do that and finish off the project. Essentially it is making
sure you have plenty of time in your project. This is all down to planning out and
scheduling what you are doing in your project.

7. Personnel
What size team will you use for your production (large or small)? How many people
will you have in your team? Why?
The team is a small team of two people which means it will be easier to organise
everyone. Also, if we were getting paid by the client for creating the product we
would get a greater profit each. Also, having more than one person will make
doing each task quicker and possibly easier.
However, there will be more work for each person in the team to do because there
won’t be as many people to separate tasks to.

8. Personnel
What job roles would you have in your production and what skills and experience
would be required?
In the production we would need a cook and a photographer. You would need a cook
to create the dishes you are creating recipe cards for. Then you would need a
photographer to photograph the dishes that the cook has created. Then the recipe
cards will be created and put together to a high standard.

9. Personnel
How could you find people to be in your production team?
We could find people to be in our production team by asking around at college. We
could also find members through friends or even over the internet.

10. Facilities
List the equipment, resources and facilities you need for your production and its source
Equipment/Facility/Resources needed for College Self Client
production
Camera/Photographer Yes
Kitchen Yes
Food and cooking utensils Yes
Computers and computer software Yes
Recipes Yes

11. Contributors
Contributor Type of Contributor
Team member Talent
Client Expert
Tutor Expert
Photographer of Sourced Images Talent

12. Locations
What method could you employ to identify locations needed for your production
(production/ post production facilities) and how could this be useful?
The method employed to identify the different locations needed in the production
would be planning ahead. This lets you decide what you need, what you’re doing
etc. This would be useful because you need to know in advance because you might
have to book them or get permission to use the location chosen or the equipment
that is in the room.
There will only be two places where the production/post production would be taking
place. These include college (where the product will be put together) and then
there will be the place where the food featured in the recipe card will be made
and photographed.

13. Locations
Are there any limitations or risks you would need to consider for your locations?
Location Limitation/Risk
Baya’s house Pets could get in the way whilst making food, possibly
resulting in injury.
Baya’s house Using the oven to cook food or any other cooking
accessory could result in injury.

14. Codes of Practice - Clearances
What is a model/location release form and why is it important to your production?
A model and location release form is to confirm that it is okay to use a model or a
certain location. This is important to have signed so that you have proof that the
model has agreed to be in your product or that the location has been approved for
use for/in your products so that no one involved in these two aspects can sue you
for using them or it.

15. Codes of Practice - Legal
What legal requirements will you have to consider in your project and what aspects do they
relate to?
Aspect of Production Legal Consideration
Recipes Copyright
Photographs Copyright

16. Codes of Practice – Regulatory Bodies
Which regulatory body’s guidelines would you need to follow when creating your
production?
When creating your production you would follow The ASA’s regulatory body’s
guidelines. These are split into two main sections which are:
• The UK Code of Non-broadcast Advertising, Sales Promotion and Direct Marketing
• The UK Code of Broadcast Advertising
There is also a link for the changes made to the Codes of Practice.

17. Codes of Practice – Regulatory Bodies
Where can you source information from regarding these guidelines?
The ASA is a self regulatory body that make sure that the adverts being created are
not harmful in anyway to the public or to make sure that they are truthful and not
dishonest. The codes of practice that are to be followed can be found at
www.cap.org.uk. These are especially important when advertising food and
drink or anything for children.
More specifically the codes can be found here:
http://www.cap.org.uk/Advertising-Codes.aspx
On this page the Codes of Practice can be found under the first link featured on the
page (The UK Code of Non-broadcast Advertising, Sales Promotion and Direct
Marketing). The link then contains further links to relevant guidance. Other links that
feature on the page include:
• The UK Code of Broadcast Advertising
• Relevant legislation and register of Code changes