Home
Resources
Work samples
Samples
Design project: Nutritious and sustainable - ABOVE

Work samples

Design and Technologies

Years 9 and 10

Above satisfactory

Design project: Nutritious and sustainable

Summary of task

Students were tasked with designing a nutritious and sustainable meal that would support preferred futures for adolescents. They were provided with four recipes to modify. Students created a glossary of terms relevant to the brief. They investigated the quality of meals in terms of nutritional and sustainability value and then modified and designed suitable meals for the target audience (adolescents). Students documented their findings in a digital process portfolio including notes, personal thoughts, analysis and evaluation of ideas. They justified their decisions and evaluated against the criteria for success.

The focus of this task was to design and produce a product for the technologies context food specialisations.

Achievement standard

By the end of Year 10, students explain how people working in design and technologies occupations consider factors that impact on design decisions and the technologies used to produce products, services and environments. They identify the changes necessary to designed solutions to realise preferred futures they have described. When producing designed solutions for identified needs or opportunities, students evaluate the features of technologies and their appropriateness for purpose for one or more of the technologies contexts.

Students create designed solutions for one or more of the technologies contexts based on a critical evaluation of needs or opportunities. They establish detailed criteria for success, including sustainability considerations, and use these to evaluate their ideas and designed solutions and processes. They create and connect design ideas and processes of increasing complexity and justify decisions. Students communicate and document projects, including marketing for a range of audiences. They independently and collaboratively apply sequenced production and management plans when producing designed solutions, making adjustments to plans when necessary. They select and use appropriate technologies skilfully and safely to produce high-quality designed solutions suitable for the intended purpose.

Show all annotations

Annotations
1
Annotation 1
Constructs a detailed mind map identifying how products evolve with consideration of preferred futures and how this impacts on designed solutions

1 2

Annotations
1
Annotation 1
Identifies and explains modifications to a recipe to create a healthy food solution
2
Annotation 2
Sequences steps needed to produce one option for one healthy food solution

Annotations
1
Annotation 1
Identifies and explains modifications to a recipe to create a healthy food solution

Annotations
1
Annotation 1
Identifies and explains modifications to a recipe to create a healthy food solution

Annotations
1
Annotation 1
Identifies and explains changes needed to modify the recipe in terms of taste, nutrition and environmental considerations to address the design brief

Annotations
1
Annotation 1
Provides detailed sequenced steps for producing the designed solution

Annotations
1
Annotation 1
Evaluates in detail ideas and designed solutions using criteria for success

Annotations
1
Annotation 1
Evaluates in detail ideas and designed solutions using criteria for success

1 2

Annotations
1
Annotation 1
Creates and connects design ideas of increasing complexity; applying design thinking and creativity, and justifying decisions made in modifying the recipe
2
Annotation 2
Makes judgements on sensory perceptions which influence the creation of designed solutions for healthy eating

Annotations
1
Annotation 1
Plans and documents a detailed list of ingredients and utensils needed for food preparation

Annotations
1
Annotation 1
Independently sequences production processes

Annotations
1
Annotation 1
Presents and documents a high-quality designed solution for the intended purpose

1 2 3

Annotations
1
Annotation 1
Evaluates design ideas against established criteria and justifies decisions relating to preparation, presentation, sensory perception (taste), nutrition and sustainability
2
Annotation 2
Evaluates and compares the designed solution to commercial equivalents and justifies the outcome of this comparison
3
Annotation 3
Gives a detailed evaluation of the sensory perception and presentation and justifies the influence these have on creating designed solutions for healthy eating

1 2 3

Annotations
1
Annotation 1
Evaluates the production of the designed solution in terms of time, flavour and presentation
2
Annotation 2
Makes adjustments to time considerations for future production
3
Annotation 3
Evaluates work plans and makes adjustments to preparation of chicken (cut into smaller pieces) to improve presentation