Bikkie Time
The Bikkie Time unit (divided into session blocks)
Footnotes are rollover text. Hold mouse over footnote number for popup text.
| 8. Market Research | |||
| Learning Activities / Experiences | Learning Intentions | Resources | Link to Learning outcomes |
| Market Research Activities should be planned within initial planning These will depend on the selected opportunity to be addressed. Market research could include the examination of existing products to gain information on such things as; attributes, size, colour, shape, ingredients used packaging, nutritional information, labelling, price per unit. Suggested class/group activities could include: • Carry out a CMP on range of Cookie Time Cookies products -, eg, Gluten free Cookie, Smart Cookie, Rookie Cookie and Big Cookie from Cookie Time. • Carry out a disassembly test on each product – related to chocolate chunks per biscuit, texture of biscuit – crumb feel, identification of ingredients within biscuit -, eg, sugar. • Carry out a sensory evaluation. • Carry out an attribute test on each product. • Identify what attributes are common to all. • Make up an attributes test for the four products to identify where each cookie product fits along the continuum line for each attribute. • Within class/group discussions, consider whether Cookie Time has been successful in developing cookie products with similar or same attributes they developed for the original "Big Cookie". Colour Testing • Match the biscuit product to the most similar colour on the chart. • Take a photo of each with a label identifying the product being tested. • Evaluate which product best meets "In Specification". Is it the same product the focus group liked the best for its appearance? If this is beyond budget limitations consider other biscuit products in the chocolate chip range or products related to the opportunity the class has selected to address. Encourage students to record how Market Research went. Write evaluative comments about what they learnt from doing this activity. |
Principles Learning to learn: • Introducing knowledge and skills which can be stored as a "toolbox" for future application within student practice and beyond this unit of work. Key Competencies Participating and contributing – To contribute appropriately as a group member; to make connections with others and to create opportunities for others in the group; Context specific skill/ knowledge • Develop technological knowledge, skills and understandings related to Technological Practice from analysing existing Technological Practice and products. • Develop knowledge and skills in testing methods to establish and test desirable attributes – product analysis, sensory and storage and product testing. Components of Technology • Technological products – Investigate and analyse existing biscuit products to develop understanding that in selecting ingredients performance properties must align with the desired performance specifications for that product. (Developing skills and knowledge of testing procedures) • Technological modelling – The use of testing procedures and prototyping for ongoing refinement of biscuit outcome and to ensure its suitability for multi unit production Planning for practice – Class planning with opportunities to use a variety of planning tools to manage resources and to reflect and revise for ongoing planning at key progress points. |
Cookie Time products Disassembly of food products doc. Results sheet for disassembly of a food product doc. Comparing CMP. doc. Sensory testing method doc. Attributes test doc. Sensory descriptors doc. sensory tests – variety.doc. Sensory Attributes Testing doc. Product Colour Testing chart – Develop a colour test chart using paint chart samples to show in specification and out of specification related to colour -light to dark. Labels Digital Camera For more information related to colour testing see Toolbox support material Provide photos of activity from Digital Camera |
Carry out market research on existing biscuit products. Develop knowledge and skills related to the Food Technology Toolbox in setting up and carrying out product and sensory testing. Gain an understanding of the physical nature and functional nature of biscuits and identify the relationship between the two. Describe the attributes of existing products in relation to in the chocolate chip cookie range to develop desirable attributes for the class outcome. Assessment Strategy Portfolio evidence to show individual reviewing and reflection using planning tools. |
RSS Feed