| Title | Principles of product development in food operations | |
| Level | 3 | |
| Credit value | 4 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand how to obtain and use market research in product development | 1.1 Summarise industry product development procedures | |
| 1.2 Describe the common sources of market research data needed for a new product development | ||
| 1.3 Outline the methods which can be used to obtain information for a new product | ||
| 1.4 Summarise customer needs and consumer trends in the industry | ||
| 1.5 Explain the importance of using market research data in product development. | ||
| 2. Understand how to develop test samples. | 2.1 Explain how technical specifications are developed and their use in developing test samples | |
| 2.2 Summarise the stages of planning to produce a test sample | ||
| 2.3 Explain how resources and raw materials available can affect product formulation | ||
| 2.4 Describe how functional ingredients can contribute to a final product | ||
| 2.5 Explain methods used to work out product costings. | ||
| 3. Understand how to manage production trials. | 3.1 Outline how legislation affects production trials | |
| 3.2 Describe how to plan and set parameters for the outcomes of a production trial | ||
| 3.3 Explain why specifications might need to be modified during a production trial | ||
| 3.4 Outline how and when to amend specifications. | ||
| 4. Understand how to evaluate the outcome of production trials. | 4.1 Outline the methods used to assess a trial product against objectives | |
| 4.2 Explain how to analyse data from production trials | ||
| 4.3 Describe how to evaluate the reliability and sufficiency of information from a production trial | ||
| 4.4 Explain the importance of communicating the outcomes of production trials | ||
| 4.5 Outline the different methods that can be used to communicate the outcomes of production trials. | ||
| 5. Understand how to develop product specifications. | 5.1 Explain how to construct product specifications and protocols | |
| 5.2 Explain the common reasons for product specifications to be rejected | ||
| 5.3 Describe how to define and compile product specifications to cover the following requirements: | ||
| · materials | ||
| · component | ||
| · equipment | ||
| 5.4 Explain why the final specification should include: | ||
| · risk assessment | ||
| · hazard analysis | ||
| · quality assurance methods | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to understand the principles of product development, in a food production business or in a learning environment. | ||
| Unit purpose and aim(s) | The unit is designed for use primarily by food production supervisors (and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised national occupational standards. | |
| Unit expiry date | 31-Aug-15 | |
| Details of the relationship between the unit and relevant national occupational standards or other professional standards or curricula (if appropriate) | This unit of assessment relates directly to the following Improve Sector Performance Standard (approved as National occupational Standard) knowledge units: | |
| PD.102K Understand market research for food product development | ||
| PD.104K Understand how to develop test samples in food manufacture | ||
| PD.106K Understand how to manage production trials in food manufacture | ||
| PD.108K Understand how to develop product specifications in food manufacture | ||
| Assessment requirements or guidance specified by a sector or regulatory body (if appropriate) | This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of processing product development. It can be assessed on or off the job. | |
| The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding. | ||
| The Improve Assessment Strategy sets out the overarching assessment requirements. | ||
| Support for the unit from a SSC or appropriate other body (if required) | Improve Food & Drink Skills Council | |
| Location of the unit within the subject/sector classification system | 04 Engineering and Manufacturing Technologies | |
| Name of the organisation submitting the unit | FDQ on behalf of Improve Awarding Organisation Forum | |
| Availability for use | Shared | |
| Unit available from | Aug-10 | |
| Unit guided learning hours | 31 | |
| Unit Category | Occupational Skills (OS) | |
| Unit Reference | PD.102.1K | |
| RITS Reference | L/602/4038 | |