Sec1 Food Innovation Project

PROJECT WORK Sec 1 Express- 50% Normal Academic- 60% Normal Tech- 70%

http://www.slideshare.net/misskoh2008/sec1-food-innovation-project/

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Your task REMEMBER TO PUT APPROPRIATE HEADLINES IN YOUR PROJECT SO I CAN FOLLOW YOUR DEVELOPMENT.

STAGE 1: Task analysis Identify key words to the task and its meaning What are they? Innovative packaging development Market it

GO TO THE INTERNET TO FIND OUT WHAT IS THE MEANING OF THIS WORDS IN DETAIL ! STAGE 1: Task analysis Innovative packaging development Market it

STAGE 2: RESEARCH  overview GO FURTHER IN DEPTH planning 1. IDENTIFY a targeted market (AGE GROUP) E.G: TEACHERS? 2. IDENTIFY when you think your meal should be taken. (SEASON/ lunch) 3. Research 3 possible recipes to fit (1 and 2)  GIVE REASONS FOR EACH CHOICE ( CHICKEN SANDWICH, TUNA, PIZZA) 4. Packaging: Give a brief description of diff possible packaging ,[object Object],[object Object]

STAGE 2: RESEARCH  food possible recipes a) Tuna sandwich b) Chicken porridge c) pizza

STAGE 2: RESEARCH  Packaging Possible packaging materials

STAGE 2: RESEARCH  Packaging Packaging ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],3) Possible materials ,[object Object],[object Object],[object Object],b) Banana leaves Bad: Good:

FIG 1-The use of textiles NOTE: THE USE OF PICTURES MUST BE REFERENCED Relevant LABELED REFERENCE

REFERENCE ,[object Object],[object Object],[object Object],[object Object]

STAGE 3: Development (a) Conduct survey and interviews Developing your product into something that is marketable through gathering information. KNOWING WHAT (THE TARGET) THE MARKET WANTS START: In order to find out which of our 3 decided products (tuna sandwich, chicken porridge, pizza) is the most marketable, a survey/interview of 30 students was being done so as to select the best of the 3 recipes. This is what the survey shows:

STAGE 3: Development (Conducted survey and interviews) EXAMPLES Q1) Do you normally eat your lunch in a rush? Yes/No ,[object Object],[object Object],[object Object]

[object Object],[object Object],[object Object],[object Object],[object Object],STAGE 3: Development (Conducted survey and interviews)

STAGE 3: Development (Conducted survey and interviews) Q3) How often do you exercise in a week?

STAGE 3: Development (Conducted survey and interviews) ,[object Object],[object Object],[object Object],[object Object],[object Object]

STAGE 3: Development (Conducted survey and interviews) ,[object Object],[object Object],[object Object],REMEMBER TO ASK ABOUT PRFERRED PACAKGE AS WELL

STAGE 3: Development (Conducted survey and interviews) NOTE: Compulsory for you to attach the survey you have given out to your friends to do in the project. I must see something like a worksheet you have given to your friends to do attached in the project. ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

STAGE 3: Development (Conducted survey and interviews) (b) Summary of results collected ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

STAGE 3: Development © Nutritional facts about my three chosen recipes. Please paste http://www.hpb.gov.sg/

STAGE 4: Decision (a) Formulate a decision with reasons Based on my surveyed/interviewed results, I have decided to make strawberry vegetable pizza. WHY ,[object Object],[object Object],[object Object],[object Object],Pls answer Whether it is unique

STAGE 4: Decision (b) Modification of recipes to something healthier NORMAL RECIPE OF PIZZA: _________ _________ _________ Reasons for Modification must be stated Altered ingredients to make strawberry vegetable pizza. _________ _________ _________

STAGE 4: Decision © Descriptions of packaging Material used: Why: Paste Nutritional content of the new recipe: http://www.hpb.gov.sg/

a)TIME PLAN For dish. STAGE 5: Planning ,[object Object],[object Object],-Use chef knife to Slice cucumber -Cube chicken Note: Sequence and steps to be listed out in detail. What equipments used should also be stated. 8.05-8.30 Note: not Too short timeframe or too long . Special points Order of work Time

STAGE 5: Planning b) List of ingredients

c) List of equipments STAGE 5: Planning

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],http://www.hpb.gov.sg/

REMEMBER: 1.Planning your time is very important. Refrain from cooking anything too complicated. 2. If ingredients for your dishes are perishable (poultry, vegetables), approach a teacher in the kitchen staff room during the morning and ask whether it will be alright to put your ingredients in the kitchen fridge before your lesson. 3.Make sure your dish is both healthy and innovative. 4. As long as you are able to follow my stages 1-5 without any misconceptions, you are guaranteed a high chance of doing well. 5. Packaging must be of suitable material with nutritional facts . 6.Note: Step 7 Evaluation will be done after term1 holiday. TIPS  Cooking after holidays

Hopefully all goes well and you guys/gals will be able to cook up an award-winning recipe. GOOD LUCK XOXO Miss Koh

Sec1 Food Innovation Project

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