1. Current food trends have been applied in fresh convenience food product development.
Existing fresh convenience food products have been evaluated according to set criteria.
Knowledge and understanding of food science, nutrition, food safety, hygiene and food packaging in fresh convenience food product development have been applied according to set standards.
Original thought and critical thinking skills in food product development have been proved.
A food development project has been completed according to prescribed guidelines and methodology.
Consumer acceptance tests have been compiled effectively and analysed according to set specifications.
2. A feasible food related research project has been identified.
An applicable literature review has been done correctly.
A feasible research proposal/protocol has been compiled.
A research project has been completed according to set specifications.
Valid conclusions and recommendations have been presented.
3. Knowledge and understanding of management, food science, food production skills, food safety and hygiene have been applied according to set standards.
A management system has been reviewed and recommendations made according to set standards.
4. Knowledge and understanding of marketing, consumer behaviour, food science and nutrition have been applied according to set standards.
A strategic marketing plan for a specific food or product line have been reviewed and/or designed according to set standards.
Integrated assessment:
The learner must submit a fresh convenience food product development project and a food management – or marketing related project for assessment.
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