Criterion B: Developing ideas

Maximum: 8
Students develop a solution. At the end of year 5, students should be able to:
Find 3 inspiring products related to your food:
i. develop design specifications, which clearly states the success criteria for the design of a
solution
Create at least 3 possible designs:
ii. develop a range of feasible design ideas, which can be correctly interpreted by others
iii. present the chosen design and justify its selection
iv. develop accurate and detailed planning drawings/diagrams and outline the requirements
for the creation of the chosen solution.

Achievem
ent level
0

Level descriptor

12

The student:
i. lists some basic design specifications for the design of a solution
(ACCESSFM, less than 50%)
ii. presents one design, which can be interpreted by others
iii. creates incomplete planning drawings/diagrams. (Parts, Materials,
Size, Others, less than 2 items)
The student:
i. lists some design specifications, which relate to the success criteria
for
the design of a solution (ACCESSFM, more than 50%)
ii. presents a few feasible designs, using an appropriate medium(s) or
annotation, which can be interpreted by others (at least 2 possible
designs) (4/8)
iii. justifies the selection of the chosen design with reference to the
design
specification
iv. creates planning drawings/diagrams or lists requirements for the
creation of the chosen solution. (Parts, Materials, Size, Others, less
than 3 items) ( -- no annotations)
The student:
i. develops design specifications, which outline the success criteria
for the
design of a solution (ACCESSFM)
ii. develops a range of feasible design ideas, using an appropriate
medium(s) and annotation, which can be interpreted by others (at
least 3 possible designs)
iii. presents the chosen design and justifies its selection with
reference to
the design specification

34

56

The student does not reach a standard described by any of the

descriptors below.

iv. develops accurate planning drawings/diagrams and lists

requirements
for the creation of the chosen solution. (Parts, Materials, Size, Others,
less than 4 items)

78

The student:
i. develops detailed design specifications, which explain the success
criteria for the design of a solution based on the analysis of the
research (ACCESSFM based on the analysis of the research)
(7/8)
ii. develops a range of feasible design ideas, using an appropriate
medium(s) and detailed annotation, which can be correctly
interpreted
by others (4 possible designs) (8/8)
iii. presents the chosen design and justifies fully and critically its
selection
with detailed reference to the design specification (7/8)--> some
specifications missing
iv. develops accurate and detailed planning drawings/diagrams and
outlines requirements for the creation of the chosen solution. (Parts,
Materials, Size, Others) (8/8)

You get 7 out of 8

Aesthetics
(What makes it
appealing?) list of
aesthetics aspects
from the food (Plating,

Recipe 1
(Indonesian Beef
Rendang.)

Recipe 2
(Isaacson)

Recipe 3
(Resep Rendang
Serta Kandungan
Gizi Pada
Jengkol.)

Final Decision of
Specifications

The color of the plate

to serve the
Rendang is white,
meanwhile the bowl
to serve the rice is

The plate color is

white and the color
of the dish is
brown. The plate
color makes the

The colour if the

plate helps magnify
the dish. The dish
itself is a dark color.

The color of the plate

gives a big impact
towards the aesthetics of
the dish. For so, the
color of the plate need to

Texture, Taste, smell,

content) and plating
(color, shape,
structure)

blue. The color of the

plate contrasts with
the color of the beef,
making the main
food stand out.

Style
(How do you
describe the style?
Is modern?
Traditional?
feminine?
Masculine? ? Trendy
Aggressive?
Futuristics? )

Modern

Size (1 portion)
How much is one
serving?

More than one cube.

Function
(Is it Appetizer/Main
Course/Dessert?)

Main course

Material (What is the

main ingredient:
Chicken/Fish/Beef/V
egetables/
fruits/Carbs)
Manufacture
(How to make it?
Mix/Boil/steam/Fry/b
ake/Grill)

dish the prime

attention.

Modern

be white.

Traditional

The rendang can be

made traditionally or in
a modern way.

A full plate/ more

than one piece

Need to be more than

one cube.

Main Course

Main Course

Rendang is mainly the

main course

Beef

The main
ingredient beef

Meat/beef
500 mL Water
Spices

Beef.

Boiling

Boiling

Boiling

Boiling is the main

technique to create the
rendang.

Criterion B. Possible Design

Design 1

Design 2

Design 3
Design 4

Aesthetics

It naturally looks
The color of
appealing because the
the plate gives colors of the main
a big impact
food are contrast with
towards the
the plate. The green
aesthetics of
leaves on top also
the dish. For
helped making the
so, the color of
the plate need food look better.

It looks appealing yes,

but not as appealing
as design number 1
because the colors of
the food and the basic
color of the plate is
the same.

It does not look very

appealing. Design 4
looks much more
completed and
aesthetically more
balanced in all factors.

It looks appealing
because the dish looks
proportionate and
balanced.

The size or portion of With the plate form

this design is suited to and also the plate size,
approx. 5-10 people. it is not possible for
this design to get
more than around 4-5
servings.

With the amount of

meat on the design, and
the amount of meat that
we posses, it will most
likely serve 5 servings.

The size of this design

is for one serving
only.

Style

The style of the

dishes is basically
modern because of
the plating techniques
used.

This design is rather

traditional mostly
because of the plate
type.

More to modern design

because of the purpose
of this design. For the
plating technique I will
keep it simple as it is a
modern design.

This design is a
modern dish and it is
a one meal dish.

Function

This product was

made so that we can
learn new things from
the given province.

This product was

made so that we can
learn new things from
the given province.

This product was made

so that we can learn
new things from the
given province.

This product was

made so that we can
learn new things from
the given province.

to be white.

Size
Need to be
more than one
cube.

Rendang is
mainly the
main course

Materials
Beef

The main materials in

making Rendang are
beef, coconut milk,
and some other
spices. These
ingredients are
important because
only them will give
the signature flavor of
rendang.

The main materials in

making Rendang are
beef, coconut milk,
and some other spices.
These ingredients are
important because
only them will give
the signature flavor of
rendang.

The main materials in

making Rendang are
beef, coconut milk, and
some other spices.
These ingredients are
important because only
them will give the
signature flavor of
rending.

The main materials in

making Rendang are
beef, coconut milk,
and some other
spices. These
ingredients are
important because
only them will give
the signature flavor of
rendang.

Manufacturing
Boiling is the
main
technique to
create the
rendang

Final Design:
We chose the fourth design because out of all the designs, this one is the best option and it
meets all of our specifications, though we modified the placement of the ingredients to make it
look better. Design 4 also meets all of the ACCESSFM criteria, which suits best with our design
specification for the plating. The design looks more appetizing because of the aesthetics. Even
though it only uses a basic white plate, the color white contrasts with all the ingredients served
on the plate. This automatically make the ingredients stand out. The garnishes on this design
also helps to add color on the plate instead of just white and brown, which makes the dish look
less appealing because it might look dull or boring. In this design, the meal is served in a
modern style and as a one meal dish, meaning that all of the needed ingredients are put in one
plate. Because of that factor, too, the cost of this dish would be much more cheaper than the
dishes in other designs, since the ingredients are separated and served individually. The dish in
this design serves as a main course and uses beef as its main ingredient, by boiling it.

Picture of the
final design

Works Cited
Indonesian Beef Rendang. delicious.. Delicious., October 2005. Web. 18 August 2015.
Isaacson, Graham. Grahams Winter Mains. GoSouthOnline. N.p., 30 June 2015. Web. 18
August 2015.
Resep Rendang Serta Kandungan Gizi Pada Jengkol. ayysa. Ayssa, 25 April 2015. Web. 18
August 2015.