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Design project: Nutritious and sustainable - BELOW

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Design and Technologies

Years 9 and 10

Below 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.

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Constructs a basic mind map identifying some factors influencing the production of a nutritious sustainable meal

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Defines some key terms to aid understanding of the design brief

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Lists some changes to the recipe to address the design brief for a healthy food solution
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Provides some basic sequenced steps to prepare the dish

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Lists some changes to the recipe to address the design brief for a healthy food solution

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Identifies and outlines some changes to the recipe to address the design brief for a healthy food solution

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Lists some changes to the recipe to address the design brief for a healthy food solution

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Compares ideas and designed solutions using the criteria for success

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Recognises own personal skills and time management and uses this to justify the choice of recipe

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Lists some ingredients and utensils needed for food preparation
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Plans a simple production plan including a time schedule

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Presents and documents a designed solution for the intended purpose

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Outlines briefly why the designed solution meets some established criteria
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Compares the ingredients for the designed solution to commercial equivalents
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Describes how the presentation of the food product could have been improved