Selected Design Challenge
For this assessment, the challenge selected was number 6. This challenge was to design, create and evaluate a menu for a three course meal that is designed to showcase local produce and resources. Below in the Technology Design Process that was used to complete this challenge.
Defining and Investigating
![Picture](/uploads/8/0/9/8/80987248/editor/text2mindmap.jpg?1489901730)
Identification of Problem or Need
Before starting, it is important to identify the problem or need linked to the design challenge. In today's society, large supermarket chains sell produce from overseas, leaving our local farmers struggling. Creating a 3 Course menu from locally grown produce not only shows that we support our local farmers, but it also educates today's society about the produce grown locally.
Brainstorm - Produce Grown Locally
Designing a Menu
After finding the ingredients that are available locally, we can start to plan the meals that can be put on the menu. Two draft menus were created and placed into a survey to find out the preferences of those being asked. This then allows us to create a menu that is meets the needs and preferences of those surveyed.
Before starting, it is important to identify the problem or need linked to the design challenge. In today's society, large supermarket chains sell produce from overseas, leaving our local farmers struggling. Creating a 3 Course menu from locally grown produce not only shows that we support our local farmers, but it also educates today's society about the produce grown locally.
Brainstorm - Produce Grown Locally
Designing a Menu
After finding the ingredients that are available locally, we can start to plan the meals that can be put on the menu. Two draft menus were created and placed into a survey to find out the preferences of those being asked. This then allows us to create a menu that is meets the needs and preferences of those surveyed.
![Picture](/uploads/8/0/9/8/80987248/setwrgs_orig.png)
Survey Data
From the survey given to 30 people, it is clear the Menu Two is the most popular option. This menu showcases multiple items of local produce and also gives people a choice of roast meat.
From the survey given to 30 people, it is clear the Menu Two is the most popular option. This menu showcases multiple items of local produce and also gives people a choice of roast meat.
Designing and Generating
Once the meals for the menu have been decided, the physical menu can be designed and created. When creating the physical menu, it is important to make sure that it is clear, easy to understand and visually appeals to the target audience. This means having font that is easy to read, details of the meals, and also photos so that customers (target audience) have an idea of what they are ordering and what they will receive.
The menu shown about is simple yet elegant. It explains that there is a 3 Course Meal on offer and explains what each of the meals will include. At the top of the menu, it also states that all ingredients are sourced from local ingredients, supporting local farmers. This menu also includes images of the meals so that customers will get an idea of the meals they will receive after they order.
Producing and Implementing
There are different risk factors that need to be considered when completing all different tasks. For this particular challenge, risks include allergies and dietary requirements, safety when using kitchen utensils and also making sure that food is stored and prepared correctly. It is important to be aware of these risks to ensure that you and all others around are safe, and aim to prevent any issues that may arise. This is generally done by completing a risk assessment that addresses all potential risks and hazards. Below is a risk assessment that identifies the potential risks and the solution for preventing these. (These risk assessments have been designed to identify risks for adults - these risks will change in a classroom setting.)
RISK ASSESSMENT
RISK ASSESSMENT