LESSONS

Consumer Research

• 7 CONSUMER NEEDS Looks at groups of consumers and their food needs. Students consider how consumer needs are affected by social trends and how this affects the design of food products.
• 9 VALUE ADDED Helps students to understand the concept of 'value added'. Students compare 'value added' food products with home-made versions and discuss what value has been added and what value has been lost.
• 11 FOOD CHOICES Encourages students to think about the factors affecting food choice and to concentrate on the effect of advertising.
• 13 SPECIFICATIONS Helps students to understand what a specification is and to draw up their own product specification.
• 15 MEETING NEEDS Develops knowledge of the nutritional needs of elderly people. Students develop a specification for a product suitable for this market.
• 17 INFORMATION GATHERING Helps develop an understanding of different methods of research and gives students an opportunity to carry out their own research.
• 19 CONSUMER RESEARCH Encourages students to identify a variety of consumer groups, consider their different needs and understand how manufacturers might target their products at specific groups.

Preparing Food For Production

• 21 RECIPE ADAPTATION Develops knowledge of healthy eating guidelines and encourages students to modify recipes.
• 23 FORTIFYING FOODS Helps students to understand the meaning of food fortification and to consider the reason for fortifying foods.
• 25 DISASSEMBLY Helps students to analyse food products, using disassembly.
• 27 RECIPE DEVELOPMENT Develops students' experience of working through a design brief.
• 29 DRVs Encourages students to consider the nutritional needs of target markets when designing products.
• 31 COSTING Shows students how to work out the costs of raw materials for the recipes they develop and make. They also consider other production costs.
• 33 PRODUCT DEVELOPMENT Develops students' knowledge of the functions of ingredients and helps them to work through part of the design process.

Food Manufacturing

• 35 CAD / CAM Encourages students to think about how computers are used in the food industry and how they affect production.
• 37 PRODUCTION METHODS Helps students to understand job, batch and flow production.
• 39 LINE PLANNING Helps students to understand how a production line operates. They learn to organise tasks within a group.
• 41 SYSTEMS AND CONTROL Aims to develop an understanding of control systems and ways of representing them graphically.
• 43 QUALITY Develops an understanding of the quality control checks that are carried out in the food industry.
• 45 RISK ASSESSMENT Helps students to understand what a hazard is and what is meant by a critical control point.
• 47 HACCP Develops an understanding of HACCP and helps students to apply it to production systems.

Post Production Processes

• 49 USE YOUR SENSES Develops students' awareness of how all their senses are used to assess food. They work on developing a vocabulary for describing foods.
• 51 EVALUATION METHODS Can be used to help students evaluate any food product.
• 53 PACKAGING Encourages students to examine the functions of packaging and the types of materials used in packaging.
• 55 LABELLING Focuses on the information provided on product labels. Students analyse labels and discuss the importance of branding.
• 57 SELLING PRODUCTS Helps students to understand the difference between advertising and sales promotion and to consider how to use these methods of selling products.
• 59 AD CAMPAIGN Gives students experience of using appropriate promotional methods in a simulated campaign.
• 61 DISTRIBUTION Encourages students to think about how food products are distributed to the consumer.

Appendix

• CONSUMER RESEARCH Fact Sheet
• PREPARING FOR PRODUCTION Fact Sheet
• MANUFACTURING FOOD Fact Sheet
• POST PRODUCTION Fact Sheet
• ASSESSMENT GUIDE Teachers' Assessment Guide
• USEFUL WEBSITES