Year 8

Promotional & Food

Design

Student Name: ...........................................................

Teacher: …………………………………………….

Class: ………………………………………………..

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 Year 8 Promotional Design
Problem
Design Situation
One of the largest employment industries in Australia is the food industry. Millions of dollars are spent every year on
advertising to promote new and existing food products. Food companies must have policies and procedures in place
to reduce damage to the environment. Laws on labelling also exist to protect and inform consumers.
Design Brief
Your food manufacturing team is promoting a new packaged, labelled food product to
be given as a gift.
Limitations
• Manufacturing teams must be 2 – 4 students.
• Recipes must be easily prepared in 1 lesson and approved by the teacher.
• Food products must contain cheap ingredients
• Each team may have 1 practice food preparation lesson to test ½ a quantity of 1 chosen recipe.
• The practice practical must be used to determine final quantities and appropriate costing.
• Environmental issues must be considered in choice of packaging and content of labelling.
• Costs of ingredients and packaging must be taken into consideration.
Note: Each student must document their own contributions to the team using the attached flow chart.

Research
• Each team must choose a target market and conduct market research (interviews) on trends.
• Each student must find an appropriate recipe idea for the food gift.

Ideas
• Each team must consider suitability of recipes, packaging, labelling, and marketing strategies.
• Each team must choose 1 recipe to trial for their food gift and complete a food order for 1/2 quantity of the
recipe. Recipe modifications, costing, portion size, weights, packaging and labelling ideas can be determined
before, during and after the trial practical. Recipe modifications may need to be discussed. A photograph of
the food should be taken to use in marketing.

Do
• Each team, in negotiation with the teacher, must choose the food to be marketed, with appropriate
modifications from the trial, as well as appropriate marketing strategies, packaging, and labelling
• Each team must market their food product and prepare promotional material using Microsoft publisher
• Each student must prepare a magazine article for ‘Food Ideas’ to promote their food gift
• Each team must prepare a suitable labelled package for a portion of their chosen food product before the
final practical. Ensure environmental issues are considered.
• Each team must prepare and package their food. Food orders are due Wednesday the week before the final
practical (these tasks can be divided up between team members through negotiation)

Evaluate
• Each team must evaluate the success of their teamwork using the flow chart

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Name: ______________________ Date: ______________________

How To Read A Label

Watch the video on “How To Read A Label” and answer the following questions.

1. What does every packaged food product have to contain?

___________________

2. The video suggests that:

Healthier products are those that are lower/higher in saturated fat, salt and s_____; and
lower/higher in fibre and calcium.

3. Other than to the make the product look attractive, name another function food
packaging has.

___________________

4. In the video, what can the best sorts of packaging be identified as?

___________________

5. List the food labelling requirements identified in the video.

1. ____________ 2. ____________
6.
3. ____________ 4. ____________

5. ____________ 6. ____________

7. ____________ 8. ____________

9. ____________ 10. ___________

Any other requirements you can think of?

___________________________________________________________

___________________________________________________________

___________________________________________________________

7. On the ingredients list in the video, how is it listed?

__________________

8. In the ingredients list, words listed in bold may be _________ to people with
__________________

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Circle the packaging requirements you find and list them below.

1. _____________ 2. _____________ 3. ______________ 4.______________

5. _____________ 6. _____________ 7. ______________ 8. _____________

9. _____________ 10. _____________

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Circle the packaging requirements you find and list them below.

1. _____________ 2. _____________ 3. ______________ 4.______________

5. _____________ 6. _____________ 7. ______________ 8. _____________

9. _____________ 10. _____________ 11. _____________

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 Practical 1 ANZAC Biscuits Portion size: 5 biscuits

Work in pairs Yield: 30 biscuits

Ingredients: Method:
1. Preheat the oven to 160°C
1C rolled oats 2. Combine rolled oats coconut, sifted flour and
sugar. Mix with a wooden spoon.
3/4 C coconut
3. Combine butter and golden syrup and melt in a
1C plain flour bowl in microwave, stir until butter is just
melted.
1C sugar 4. Mix soda with boiling water in a measuring jug.
Then pour into butter mixture and stir.
2T (40ml) boiling water
It should be foam.
1 ½ t bicarbonate of soda 5. Add wet ingredients to dry ingredients and mix
well to combine.
125g butter 6. Spoon a tablespoon of mixture at a time onto
lined trays, allowing room for
1T golden syrup
biscuits to spread.
7. Bake in a slow oven 160°C for 20 minutes.
Loosen on trays while still warm, place on cooling
trays. Allow to cool or they could
fall apart.
Note: They will still be soft when they come out of
the oven.
Explain the reasons for the following
While cooking why do we… Utensil List

Sift flour? • …………………………………………………………

……………………………………………………………………………………
• …………………………………………………………
Dissolve the soda in water?
• …………………………………………………………
……………………………………………………………………………………

Use a wooden spoon preferred to a metal • …………………………………………………………

spoon when mixing in a glass bowl?

…………………………………………………………………………………… • …………………………………………………………

Space the biscuits on the baking tray?

• …………………………………………………………
……………………………………………………………………………………
• …………………………………………………………
Line the tray with baking paper?

…………………………………………………………………………………… • …………………………………………………………

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What safety considerations should you do Properties of Food used in ANZAC
when? Biscuits

1. Using an oven? Bi-carbonate of soda is a leavening agent

that helps ANZAC biscuits rise during the
………………………………………………………………………………
cooking process by releasing CO2 when
……………………………………………………………………………… moisture is added.

2. Using a microwave? 1. Why is Bi-carb added to the boiling

water?
………………………………………………………………………………
………………………………………………………………………………
………………………………………………………………………………
………………………………………………………………………………
3. Using boiling water?
2. What reaction happens when Bi-carb
………………………………………………………………………………
is added to the boiling water?
………………………………………………………………………………
………………………………………………………………………………
4. Using Bi-carbonate of soda?
………………………………………………………………………………
………………………………………………………………………………
Recipe Questions
………………………………………………………………………………
1. Why is it important to separate the
5. Working quickly and efficiently in the biscuits when they come out of the
kitchen? oven?

……………………………………………………………………………… ………………………………………………………………………………

……………………………………………………………………………… ………………………………………………………………………………

6. Working as a team? 2. Why is it important that you let the

biscuits cool before eating or when
………………………………………………………………………………
you remove from the oven?
………………………………………………………………………………
………………………………………………………………………………

………………………………………………………………………………

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 Recipe Costing of Anzac Biscuits

Unit 1 yield of
Shopping Price & Ingredients Recipe Working out for costing for 1 yield of biscuits Actual
Basket Weight Cost
1000g = $3.59
3.59
90g
$3.59 ∴ 1g = 1000
Rolled Oats $0.32
for 1kg 3.59
(1 cup)
1000g ∴ 90g = 1000  90
= $0.32
500g = $2.47
2.47
$2.47 60g ∴ 1g = 500
Shredded
for
coconut 2.47
500g (3/4 cup)
∴ 60g = 500  60
=
2000g = $2.02

145g
$2.02 ∴ 1g =
Plain flour
for 2kg
(1 cup)
2000g
∴ 145g =

2000g = $1.80
220g ∴ 1g =
$1.80
for 2kg Sugar ∴ 220g =
(1 cup)
2000g

9g
$3.78
Bi-Carbonate
for 1kg
Soda (2 Tbs)
1000g

$2.71
125g
for Butter
500g

$4.57 40g
for Golden Syrup
850g (1 Tbs)

Total cost 1 yield of biscuits $

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 Recipe Costing of Anzac Biscuits
1. Cost of one yield (30 biscuits) of Anzac biscuits from the costing table = $.................

2. The cost of one biscuit = ……………………

3. 1 portion = 5 biscuits

∴ The cost of one portion = …………………

3. The SRC wants your business to make 90 portions.

How many yields would you need to make?

6 Portions = 1 yield

∴90 portions = ........... yields Clue ( 90 ÷ 6 =? )

4. The SRC would like to raise $45 profit by selling the 90 portions.

What would the portion sale price be?

Profit from 90 portions = $45.00

∴ Profit from 1 portion = ...........

Cost price of 1 portion = ........... (from question 3)

∴selling price of 1 portion = Cost price + Profit = ...........

4. Complete the brainstorm –

Costs in the production of Anzac biscuits

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 Market Research Task
When people make the decision to go into business, they usually have a clear idea of what products and services they
want to sell. They will have identified a need among a group of consumers who then become their target market.

A target market is the group of customers a business focuses on when marketing a particular product or service.

Success in small business requires an understanding of your target market. If you want customers to purchase your
product, you must know what their needs and preferences are.

One way to find out target market preferences is to conduct interviews of people who represent the target market.

Market Research refers to the systematic collection and evaluation of data regarding customer's preferences for
actual and potential products and services.

STEP 1 PLANNING: Before conducting target market interview research, you must consider the following:

What is the purpose of your research: ...................................................................................

Who is the target market? .....................................................................................................

How will you to access the target market? ...........................................................................

When will you conduct the interviews? ...............................................................................

Who from your team will conduct the interviews? ..............................................................

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 Sample questions for market research on snack foods – you can use questions like this:

1. Would you prefer a sweet or savoury snack?

2. What is your favourite flavour?

Chocolate Vanilla Caramel

3. How many biscuits would you consider to be a snack?

1 2 3 4

4. Would you prefer to be able to see your snack through the packaging or not?

5. What size or portion would be suitable for a snack?

STEP 1 – PREPARING INTERVIEW QUESTIONS:

Task: In your food manufacturing team you need to conduct interviews to gather data for support your
food gift idea.

Prepare 5 interview questions that will enable your team to be successful.

1…………………………………………………………………………………………….

2.……………………………………………………………………………………………

3.……………………………………………………………………………………………

4.……………………………………………………………………………………………

5.……………………………………………………………………………………………

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 STEP 2 - CONDUCTING:

Task: Using the questions prepared above, your team must interview at least 5 different people from
the chosen target market. Consider the following when going to conduct your interviews;

• Give a brief introduction of yourself. Provide information about the purpose of the
interview to the interviewee.

• Record your responses on paper.

• If required, prompt them and provide incentives like giving lollies after the interview.

• Your interview responses must be brought to class on………………………(Date)

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 STEP 3 - ANALYSIS:
Task: Use the following scaffold to help prepare a written report on your findings.

Market Research Report Scaffold

Introduction – Answer the following questions in paragraph form:

• What the purpose of your research was

• When/Where the interviews were conducted
• Who the target market is
• Who was interviewed
• How many were interviewed

Findings from question 1

• What was the first question about?

• What were the responses of interviewees to the first question? Include quotes from interviewees if
appropriate. ( Extension-include graphs/charts)
• Summarise what you found

Findings from question 2

• What was the first question about?

• What were the responses of interviewees to the first question? Include quotes from interviewees if
appropriate. ( Extension-include graphs/charts)
• Summarise what you found

Findings from question 3

• What was the first question about?

• What were the responses of interviewees to the first question? Include quotes from interviewees if
appropriate. ( Extension-include graphs/charts)
• Summarise what you found

Findings from question 4

• What was the first question about?

• What were the responses of interviewees to the first question? Include quotes from interviewees if
appropriate. ( Extension-include graphs/charts)
• Summarise what you found

Findings from question 5

• What was the first question about?

• What were the responses of interviewees to the first question? Include quotes from interviewees if
appropriate. ( Extension-include graphs/charts)
• Summarise what you found

Conclusion

• Analyse the answers and write your conclusion.

• What are the implications of your findings?
• How will your findings influence decisions for your food preparation team?

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 Flow Chart and Work Flow
Task description: Document your individual contribution to making your food product following this flow chart as a guide.
Provide your evidence of these tasks and a completed workflow with the flow chart for highest possible marks.

Your food manufacturing team is promoting a new packaged, labelled food product.

• My food manufacturing team members are: __________________________________________________

• Our target market is: ____________________________________________________________________

In your teams, what was your contribution to the following:

The final recipe chosen by the team (e.g. finding it, reducing serves/modifying, costing etc)

_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________________

The packaging chosen by the team (e.g. design, layout, collecting materials, manufacture etc)

_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________

The labelling for the final product (e.g. design, layout, collecting materials, manufacture etc)

_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________________________________________________
______________________________________________________________

The promotional material for the final product (e.g. design, layout, collecting materials, manufacture etc)
_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________

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Workflow to be used during final practical – with your team fill in the workflow below (guide only, if this workflow isn’t
suitable for your team then create your own)

Recipe: Name: Name: Name: Name:

Step Timing Job / Task Job / Task Job / Task Job / Task Equipment

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Evaluation –

My overall contribution to the team was: (e.g did I do the things I said I was going to do etc)

_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________________________

How well did my team worked together: (e.g. were there differing opinions, how were they resolved)

_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________________________

What would I do differently next time? Why?

_______________________________________________________________________________________________
_______________________________________________________________________________________________
_______________________________________________________________________

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 Chocolate Chip Cookies
Recipe between Two

Makes: ___ cookies

Storage advice: ______________________________________

Ingredients

• 125gm butter
• ½ C soft brown sugar
• 1/3 Cup dark chocolate chips/bits
• 1 t Vanilla essence
• 1 egg, lightly beaten Preparation time: ___min
• 1 1/2 T milk
Baking time: ___min
• 215 gm (1 ¾ Cups) self raising flour

Method – Creaming Method Equipment

1. Pre heat oven to 180°C. Line a baking tray with baking paper.
• Mixing bowl
2. Cream the butter and sugar with electric beaters in a large bowl, • Electric
until pale and creamy. beaters
• Sieve
3. Mix in Vanilla Essence, milk and gradually add egg, beating well in a • Wooden spoon
small bowl with whisk.
• Metal spoon
4. Sift flour into the bowl, and gently beat in the flour • Table spoons
into the egg mixture. • Baking trays
• Teaspoon
5. Stir in the chocolate chips.
• 1 Cup
6. Drop level tablespoons of cookie mixture onto the baking • Jug (liquid
tray, leaving about 4cm between each cookie. measure)
• Metal plate
7. Press cookie lightly.
• 2 Glass bowl
8. Bake for 20 minutes, or until lightly golden. • 2 x ½ Cup
• Whisk
9. Remove from oven and cool slightly on trays, then transfer onto
wire rack.

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 Chocolate Chip Cookies

Why was it important to pre-heat the oven

1 before baking our choc-chip cookies?

This recipe required us to ‘cream the butter and

sugar’. Explain what happened to the mixture
2 when we did this:

3 Why did the cookies increase in size when they were baked?

If the cookies had a diameter of

2.5cm before they were cooked, and
4a
a diameter of 5cm after baking, by
how much did the size increase? 5cm

How could we write that increase as

4b
2.5cm
Before baking After baking
a percentage?

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 Teamwork evaluation
Something our team did really well this lesson
was

Something we can improve on for next cooking

lesson is

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 Recipe Costing Choc Chip Cookies

Unit Price & 1 yield of

Shopping Basket Weight Ingredients Recipe Working out for costing for 1 yield Actual Cost
of biscuits

1000g = $3.59
3.59
90g ∴ 1g = 1000
$3.59 for 1kg Rolled Oats $0.32
(1 cup) 3.59
1000g
∴ 90g = 1000  90
= $0.32

125g $
Butter

Brown 100 g
$
sugar (½ C)

egg 1
$

30 mls
milk $
(1 ½ T)

S R flour 215g
$
(1 ¾ C)

60g
Choc chips $
(1/3 C)

Vanilla 5ml
$
essence (1 tsp)

Total cost 1 yield of biscuits $

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 Work Flow
Predict what you and your partner will need to do throughout the practical lesson to prepare the ingredients, collect equipment cook
the recipe and tidy up the kitchen.

What I’m doing? What my partner is

Which doing?
things will
we both be
doing?

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