DESIGN AND TECHNOLOGY - WJEC

GENERAL CERTIFICATE OF EDUCATION TYSTYSGRIF ADDYSG GYFFREDINOL

2009 – 2010 DESIGN AND TECHNOLOGY

SPECIMEN QUESTION PAPERS SPECIMEN MARKING SCHEMES

GCE DESIGN & TECHNOLOGY Specimen Assessment Materials 3

Contents

Page

Question Papers DT1

Product Design Food Technology Systems and Control

5 9 13

DT3


17 21 25

Mark Schemes DT1


29 39 47

DT3


54 65 75


WELSH JOINT EDUCATION COMMITTEE General Certificate of Education Advanced Subsidiary/Advanced

CYD-BWYLLGOR ADDYSG CYMRU Tystysgrif Addysg Gyffredinol Uwch Gyfrannol/Uwch

DESIGN AND TECHNOLOGY AS PRODUCT DESIGN DT1

SPECIMEN PAPER

ADDITIONAL MATERIALS In addition to this examination paper, you will need a 12 page answer book. INSTRUCTIONS TO CANDIDATES Answer five questions from Section A. Answer one question from Section B. INFORMATION FOR CANDIDATES When and where appropriate, answers should be amplified and illustrated with sketches and/or diagrams. Section A answers should be no more than half a page. This section is designed to demonstrate your breadth of knowledge in Product Design. Your Section B answer should be substantial and demonstrate your depth of knowledge in Product Design. You are reminded that assessment will take into account the quality of written communication used in answers that involve extended writing (Section B).


SECTION A Answer five questions from this section. This section is designed to demonstrate your breadth of knowledge in Product Design. Each question carries 8 marks. 1.

2.

3.

Technological development has enabled designers to develop new and improved products for consumers. For a named product: (a)

Explain two ways in which the aesthetic appeal of the product has been enhanced; 2 x [2]

(b)

Describe two ways in which change in the choice of materials has improved the function of the product. 2 x[2]

Product designers increasingly use CAD (Computer Aided Design) systems to model design proposals. (a)

State four advantages to the designer of using CAD modelling software.

[4]

(b)

State four advantages to the manufacturer of using CAD modelling software.

[4]

The production of products from raw material to finished state involves a number of important stages. Name and explain four stages relevant to a named product.

4.

5.

4 x[2]

Planned obsolescence features in the design and manufacture of some everyday products. For a named product: (a)

describe two benefits of planned obsolescence to the consumer;

[4]

(b)

describe two benefits of planned obsolescence to the manufacturer.

[4]

Materials created with specific properties may fit into the following categories: • • • •

smart materials; ferrous metals; modern-day alloys; micro-fibres.

For each category, name a specific material and a particular property or an application. 4x[2]


6.

7.

Flexible manufacturing systems (FMS) often make use of production cells in the organisation of a workforce. (a)

Describe two advantages of a production cell to a workforce.

2 x[2]

(b)

Describe two advantages of a production cell to a manufacturer.

2 x [2]

Plastics such as ABS (acrylonitrile butadeine styrene), polyester, acrylic, cellophane and epoxy resin have useful working characteristics and are used extensively in the design and manufacture of products. Select four of these plastics and for each one:

8.

(a)

name a specific use;

[4]

(b)

state a working characteristic making it suitable for a specific application.

[4]

The following are important procedures when selecting materials for a specific product: • •

quantitative testing; qualitative testing.

Give reasons for what you understand by each of these terms in relation to material selection. 2 x[4]


SECTION B Answer one question from this section. Your answer should be substantial and show the depth of your knowledge in Product Design. Each question carries 30 marks. 9.

The design and manufacture of products can involve the use of ICT in research, modelling and prototyping through to manufacture. Evaluate the contribution that ICT makes in each of the four named areas.

10.

[30]

Product designers often seek to use new technologies to develop products, such as the mobile phone, that are smaller and more efficient. With reference to a different product or products, evaluate the benefits both to the manufacturer and to the consumer of using new technologies to develop products that are smaller and more efficient. [30]

11.

Ethical issues increasingly influence the design, production and eventual disposal of a product. Discuss this statement fully and state to what extent you agree with it.

[30]




DESIGN AND TECHNOLOGY AS FOOD TECHNOLOGY DT1

SPECIMEN PAPER (2 Hours)

ADDITIONAL MATERIALS In addition to this examination paper, you will need a 12 page answer book. INSTRUCTIONS TO CANDIDATES Answer five questions from Section A. Answer one question from Section B. INFORMATION FOR CANDIDATES When and where appropriate, answers should be amplified and illustrated with sketches and/or diagrams. Section A answers should be no more than half a page. This section is designed to demonstrate your breadth of knowledge in Food Technology. Your Section B answer should be substantial and demonstrate your depth of knowledge in Food Technology. You are reminded that assessment will take into account the quality of written communication used in answers that involve extended writing (Section B).


SECTION A Answer five questions from this section. This section is designed to demonstrate your breadth of knowledge in Food Technology. Each question carries 8 marks. 1.

2.

3.

(a)

State the chemical structure of protein and explain the difference between animal and vegetable proteins. [5]

(b)

Outline three ways of improving the protein content in the diet of people living in developing countries. [3]

A risk assessment is a legal requirement for manufacturing activities. (a)

State the main purposes of a risk assessment.

[3]

(b)

List the five stages of a risk assessment plan.

[5]

Experimental investigations can be a useful way of understanding how food materials interact. (a)

Describe one experiment that you have carried out to investigate the interaction of food materials. [4]

(b)

Explain how this investigation helped you to develop a new food product.

[4]

4.

Prototyping is an important part of developing new food products. Outline the benefits and disadvantages of prototyping food products for the manufacturer. [8]

5.

Specifications are used by designers to identify key criteria in the development of new food products.

6.

(a)

Describe the difference between primary and secondary specification criteria.

[2]

(b)

For a named food product, list three primary specification criteria and three secondary specification criteria. 2 x [3]

Describe four key features of each of the following: (a)

Quality Control;

[4]

(b)

Quality Assurance.

[4]

7.

Choux, flaky and shortcrust pastry each have different characteristics brought about by their particular use of food materials, ratio and production processes. Select one of the above types of pastry and explain how the choice of food materials, ratio and production processes determine the characteristics of the final product. [8]

8.

Describe two key stages in volume or mass production of food products and explain why each is essential for an efficient production line. 2 x [4]


SECTION B Answer one question from this section. Your answer should be substantial and show the depth of your knowledge in Food Technology. Each question carries 30 marks. 9.

The design and manufacture of food products can involve the use of ICT in research, prototyping and manufacture. Evaluate the contribution that ICT makes in each of these areas.

10.

[30]

Food manufacturers depend on the development of new products for continued success. (a) With reference to this statement, discuss the reasons for developing new food products. (b) Explain how marketplace trends impact on the development of new food products.[30]

11.

Ethical issues have a major influence on the food we buy today. Discuss this statement fully and state to what extent you agree with it.

[30]




DESIGN AND TECHNOLOGY AS SYSTEMS AND CONTROL TECHNOLOGY DT1

SPECIMEN PAPER (2 Hours)

ADDITIONAL MATERIALS In addition to this examination paper, you will need a 12 page answer book. INSTRUCTIONS TO CANDIDATES Answer five questions from Section A. Answer one question from Section B. INFORMATION FOR CANDIDATES When and where appropriate, answers should be amplified and illustrated with sketches and/or diagrams. Section A answers should be no more than half a page. This section is designed to demonstrate your breadth of knowledge in Systems and Control Technology. Your Section B answer should be substantial and demonstrate your depth of knowledge in Systems and Control Technology. You are reminded that assessment will take into account the quality of written communication used in answers that involve extended writing (Section B).


SECTION A Answer five questions from this section. This section is designed to demonstrate your breadth of knowledge in Systems and Control Technology. Each question carries 8 marks. 1.

Draw a block diagram and a flow diagram to illustrate a house alarm system that has window and door sensors along with an entry time delay which will enable the alarm to be switched off. 2 x[4]

2.

Linear and reciprocating motion can be produced by many types of output devices. With the aid of drawings, describe two named output devices that produce linear or reciprocating motion. 2 x[4]

3.

Materials used in the production of products have to undergo both qualitative and quantitative testing. Explain each of these terms. 2 x[4]

4.

There are a number of specific production stages when manufacturing products. Describe two of these production stages with reference to a specific product.

5.

6.

2 x [4]

Primary research and secondary research draw from a variety of sources in order to produce reliable information for the systems designer. (a)

Describe what is identified through primary research.

[4]

(b)

Describe what is identified through secondary research.

[4]

Name a product which has improved significantly through the introduction of modern materials. [2] Describe three changes that have improved the product as a result of modern materials being introduced. 3 x[2]

7.

8.

Above the line and below the line are terms used in product analysis. In relation to a named product: (a)

explain the term above the line;

[4]

(b)

explain the term below the line.

[4]

Working models and prototypes may be created by using a range of traditional materials or through computer generated models. (a)

State two benefits of producing models using traditional materials.

(b)

State two benefits of producing computer generated models.

2 x [2] [2]


SECTION B Answer one question from this section. Your answer should be substantial and show the depth of your knowledge in Systems and Control Technology. Each question carries 30 marks. 9.


10.

[30]

Systems designers often seek to use new technologies to develop products, such as the mobile phone, that are smaller and more efficient. With reference to a different product or products, evaluate the benefits both to the manufacturer and to the consumer of using new technologies to develop products that are smaller and more efficient. [30]

12.


[30]




DESIGN AND TECHNOLOGY PRODUCT DESIGN DT3

SPECIMEN PAPER

ADDITIONAL MATERIALS In addition to this examination paper, you will need a 12 page answer book. INSTRUCTIONS TO CANDIDATES Answer three questions from Section A. Answer three questions from Section B. Answer two questions from Section C. INFORMATION FOR CANDIDATES When and where appropriate, answers should be amplified and illustrated with sketches and/or diagrams. Section A and Section B answers should be no more than half a page. These sections are designed to demonstrate your breadth of knowledge in Product Design. Your Section C answers should be substantial and demonstrate your depth of knowledge in Product Design. You are reminded that assessment will take into account the quality of written communication used in answers that involve extended writing (Section C).


SECTION A Answer three questions from this section. This section is designed to demonstrate your breadth of knowledge in Product Design. Each question carries 8 marks. 1.

2.

3.

4.

5.

(a)

Draw a labelled diagram representing the life cycle of a product which has been subjected to frequent revitalisation. [4]

(b)

Explain four key features of your diagram.

[4]

Account for the impact of 'fad' products in the market place on: (a)

the manufacturer;

[4]

(b)

the environment.

[4]

(a)

Explain how electronic or mechanical feedback loops enhance the performance of a system. [4]

(b)

Give an example of how electronic or mechanical feedback is used in a named product. [4]

(a)

Describe the important features of a design specification.

[4]

(b)

Explain how a design specification is used to guide designing.

[4]

Ergonomic considerations and anthropometric data have to be used effectively by designers in order for products to be successful. Depict two situations where: (a)

ergonomics are important within environments;

[4]

(b)

anthropometrics are important within products.

[4]


SECTION B Answer three questions from this section. This section is designed to demonstrate your breadth of knowledge in Product Design. Each question carries 8 marks. 6.

Design Registration is one form of Intellectual Property issued by the Patent Office which gives protection to the designer. Explain the essential elements of Design Registration.

[8]

7.

Describe how consumer products or their components have been re-designed to make them more environmentally friendly. [8]

8.

Postal questionnaires are a market research technique involving no personal contact. Explain four limitations of this technique. 4 x [2]

9.

Explain how government policies are used to impact positively on the sale of some products whilst having a negative impact on others. [8]

10.

Explain each of the following using examples of consumer products: (a)

how needs can impact on the design and manufacture of products;

[4]

(b)

how wants can impact on the design and manufacture of products.

[4]


SECTION C Answer two questions from this section. Your answers should be substantial and show the depth of your knowledge in Product Design. Each question carries 26 marks. 11.

Product designers will often have a ‘toolbox’ containing various strategies for creative thinking such as brainstorming. Describe in detail and evaluate two other creative thinking strategies with which you are familiar. [26]

12.

Quality Control and Quality Assurance are important factors to be considered when manufacturing products. Fully describe these terms with references to named products whenever possible.

[26]

13.

The Four Ps are features which can have a significant impact when selling products in the market place. Describe the essential features of each of the Four Ps and relate them to a product of your choice, indicating how each influences the marketability of the product. [26]

14.

Describe how cultural trends, social and environmental pressures and fashion styles influence the decisions we make when buying products. [26]

15.

James Dyson, Vivienne Westwood are examples of designers who have significantly influenced the design and style of products in their fields. From the period 1970 to the present day, evaluate the work of another designer who you are familiar with, indicating how he/she has influenced the trends and styles of particular products. [26]

GCE DESIGN & TECHNOLOGY Specimen Assessment Materials 21 WELSH JOINT EDUCATION COMMITTEE General Certificate of Education Advanced Subsidiary/Advanced


DESIGN AND TECHNOLOGY FOOD TECHNOLOGY DT3

SPECIMEN PAPER

ADDITIONAL MATERIALS In addition to this examination paper, you will need a 12 page answer book. INSTRUCTIONS TO CANDIDATES Answer three questions from Section A. Answer three questions from Section B. Answer two questions from Section C. INFORMATION FOR CANDIDATES When and where appropriate, answers should be amplified and illustrated with sketches and/or diagrams. Section A and Section B answers should be no more than half a page. These sections are designed to demonstrate your breadth of knowledge in Food Technology. Your Section C answers should be substantial and demonstrate your depth of knowledge in Food Technology. You are reminded that assessment will take into account the quality of written communication used in answers that involve extended writing (Section C).


SECTION A Answer three questions from this section. This section is designed to demonstrate your breadth of knowledge in Food Technology. Each question carries 8 marks. 1.

2.

3.

4.


State the main purpose of a risk assessment.

[3]

(b)


[5]

Sugars are widely used by food manufacturers. (a)

Describe in detail one named characteristic of a sugar.

(b)

Explain with reference to examples of specific food products, how this characteristic is utilised by food manufacturers. [4]

Smart codes are used extensively in the food industry. (a)

Describe in detail, one use of smart codes in the food industry.

(b)

Explain the benefits of using smart codes to both the manufacturer and the consumer. [4]

[4]

The use of innovative materials to manufacture food products may impact on sales. Discuss the properties of two innovative materials used in named food products.

5.

[4]

2 x [4]

(a)

Explain how the promotion of a food product depends on the anticipated life cycle of the food product. [4]

(b)

Discuss how product promotion can affect sales strategies.

[4]


SECTION B Answer three questions from this section. This section is designed to demonstrate your breadth of knowledge in Food Technology. Each question carries 8 marks. 6.

(a)

Outline the importance of on-going evaluation when designing.

[4]

(b)

Describe the impact a design specification has on this process.

[4]

7.

Using examples of named food products, explain how packaging design targets particular market sectors. [8]

8.

Outline the factors affecting energy choice for the large – scale manufacture of food products. [8]

9.

With reference to specific examples, describe how CAM (Computer Aided Manufacture) is used to monitor and control the quality of food products manufactured on a large scale. [8]

10.

For one named mineral, state: (a)

a food source and the main functions in the body;

[5]

(b)

the effects of deficiency in the diet.

[3]


SECTION C Answer two questions from this section. Your answer should be substantial and show the depth of your knowledge in Food Technology. Each question carries 26 marks. 11.

Product designers will often have a ‘toolbox’ containing various strategies for creative thinking such as brainstorming. Describe in detail and evaluate, two other creative thinking strategies with which you are familiar. [26]

12.

Quality Control and Quality Assurance are important factors to be considered when manufacturing food products.

13.

(a)

Describe how Quality Control and Quality Assurance procedures are used by food manufacturers.

(b)

Devise a Quality Control and Quality Assurance procedure for a named food product. [26]

The ‘Four Ps’ are significant features of selling products in the market. Evaluate the essential features of each of the ‘Four Ps’.

[26]

14.

Describe how cultural trends, social and environmental pressures and fashion styles influence the decisions we make when buying food products. [26]

15.

Clarence Birdseye and Gary Rhodes are examples of inventors and designers who have significantly influenced the design and style of food products. From the period 1970 to the present day, evaluate the work of two other food product designers, inventors or celebrity chefs with whom you are familiar, indicating how each has influenced the trends and styles of particular food products. [26]

GCE DESIGN & TECHNOLOGY Specimen Assessment Materials 25 WELSH JOINT EDUCATION COMMITTEE General Certificate of Education Advanced Subsidiary/Advanced


DESIGN AND TECHNOLOGY SYSTEMS AND CONTROL TECHNOLOGY DT3

SPECIMEN PAPER

ADDITIONAL MATERIALS In addition to this examination paper, you will need a 12 page answer book. INSTRUCTIONS TO CANDIDATES Answer three questions from Section A. Answer three questions from Section B. Answer two questions from Section C. INFORMATION FOR CANDIDATES When and where appropriate, answers should be amplified and illustrated with sketches and/or diagrams. Section A and Section B answers should be no more than half a page. These sections are designed to demonstrate your breadth of knowledge in Systems and Control Technology. Your Section C answers should be substantial and demonstrate your depth of knowledge in Systems and Control Technology. You are reminded that assessment will take into account the quality of written communication used in answers that involve extended writing (Section C).


SECTION A Answer three questions from this section. This section is designed to demonstrate your breadth of knowledge in Systems and Control Technology. Each question carries 8 marks. 1.

2.

3.

(a)

Draw a labelled diagram representing the life cycle of a product which has been subjected to frequent revitalisation. [4]

(b)

Explain four key features of your diagram.

(a)

Draw the profile of a cam that will give a simple harmonic motion in the follower. [4]

(b)

Draw a labelled sketch of the displacement diagram.

[4]

(a)

Describe the importance of binary notation to digital electronics.

[4]

(b)

Draw the logic symbol and truth table for an X-OR gate.

[4]

[4]

4.

Describe an industrial processing method of creating products or components using a named plastic material. [8]

5.

Describe four advantages of using pneumatic control in systems design.

4 x[2]


SECTION B Answer three questions from this section. This section is designed to demonstrate your breadth of knowledge in Systems and Control Technology. Each question carries 8 marks. 6.

Explain how the 3Rs (reduce, reuse and recycle) can influence systems designers in contributing towards a more sustainable lifestyle. [8]

7.

Explain the advantages that hydraulic power has over pneumatic power in systems and control applications. [8]

8.


9.

[8]

The mobile phone has been subjected to technology push and market pull forces in its evolution. Select another named product of your choice and describe how it has been affected by these market forces. [8]

10.

Describe how the work of the British Standards Institution impacts on the design and manufacture of products. [8]


SECTION C Answer two questions from this section. Your answers should be substantial and show the depth of your knowledge in Systems and Control Technology Each question carries 26 marks.

11.

Systems designers will often have a ‘toolbox’ containing various strategies for creative thinking such as brainstorming. Describe in detail and evaluate two other creative thinking strategies with which you are familiar. [26]

12.

Quality Control and Quality Assurance are important factors to be considered when manufacturing electronic products. Fully describe these terms with references to named products whenever possible.

[26]

13.

The Four Ps are features which can have a significant impact when selling products in the market place. Describe the essential features of each of the Four Ps and relate them to an electronic product of your choice, indicating how each influences the marketability of the product. [26]

14.

Describe how cultural trends, social and environmental pressures and fashion styles influence the decisions we make when buying products. [26]

15.

Jonathan Ive and Akito Mori, are examples of electronic systems designers who have significantly influenced the design and style of products in their fields. From the period 1970 to the present day, evaluate the work of another designer who you are familiar with, indicating how he/she has influenced the trends and styles of particular electronic products. [26]


DESIGN AND TECHNOLOGY AS PRODUCT DESIGN DT1 Mark Scheme SECTION A 1.

Technological development has enabled designers to develop new and improved products for consumers. For a named product: (a)

Explain two ways in which the aesthetic appeal of the product has been enhanced; 2 x (2)

(b)

Describe two ways in which change in the choice of materials has improved the function of the product. 2 x (2) For a basic response 1 mark to be awarded.

(a)

Award two marks for each response related to an improvement in aesthetic detailing. Descriptions may include reference to styling, form of product, anthropometric detail, improvements in ergonomics. [4]

(b)

Award two marks for each response related to change in the choice of materials which has improved the function of a named product: choice of specific material – weight, strength, ability to manufacture(moulding/forming). [4]

Note: Candidates can use different products in parts (a) and (b). Award a maximum of three marks in each section if the product is not named


2.

Product designers increasingly use CAD (Computer Aided Design) systems to model design proposals. (a)

State four advantages to the designer of using CAD modelling software. (4)

(b)

State four advantages to the manufacturer of using CAD modelling software (4)

(a)

Award one mark for each of up to 4 named advantage available to the operator: descriptions of functions available to the designer such as editing, viewing different angles, animation, looking at layers (prior to sending it to manufacture), communicating the design electronically, easy to store files. [4]

(b)

Award one mark for each of up to 4 named advantage provided for the manufacturer: assembly planning, preparing for manufacture, evaluating materials (through simulations), scale drawings produced, editing. [4]

Note: candidates will only gain credit once, if the answer is repeated. A basic repeat that is relevant to the designer and manufacturer but worded or qualified can gain credit. 3.

The production of products from raw material to finished state involves a number of important stages. Name and explain four stages relevant to a named product. 4 x (2) 1 mark for a basic response. Credit definable stages for the named product as two marks for each stage described which will fall broadly into the following categories: 1. 2. 3. 4.

Preparation or primary processing – the stage of getting the raw material into a workable state (thread, granules, sheet, woven forms). Secondary processing – the stage of forming the material through hand and machining processes. Assembling – the stage of bringing together components through a variety of manufacturing and joining methods (adhesion, cohesion and mechanical). Credit references to QC through testing and inspection. Finishing – Completed in order to protect/enhance the appearance of the product. (reference may also be made to packaging and labelling at this stage)

Award a maximum six marks if there is no reference to a product.

4 x [2]

Note: Candidates can gain credit if they do not use the actual phrase 'primary/ secondary processing / assembling/ finishing ' but they could show clear understanding of the process at that stage.


4.

Planned obsolescence features in the design and manufacture of some everyday products. For a named product: (a) (b)

describe two benefits of planned obsolescence to the consumer; (4) describe two benefits of planned obsolescence to the manufacturer. (4)

1 mark for a basic response. (a)

Award two marks for each detailed response. Benefits to consumer: costs are usually low, easily replaced (no need for repairs), possibility to keep up with developing technology. [4]

1 mark for a basic response (b)

Award two marks for each detailed response. Benefits to the manufacturer: cost of production is low, little or no repairs are necessary, life cycle is short, known and secure market. (2 marks for each detailed response) [4]

Award a maximum of six marks if the product is not named. Examples could be cam belt in a car. Fashion items are acceptable. For a basic description of what 'planned obsolescence' is and one that implies some benefits to the consumer or manufacturer, award a maximum of one mark in each section if appropriate. 5.

Materials created with specific properties may fit into the following categories: • • • •

smart materials; ferrous metals; modern-day alloys; micro fibres.

For each category, name a specific material, and a particular property or an application. (8) Award one mark for each named material and one mark for each property or application: Smart materials – Shape memory alloys (their ability to be deformed by heating) used to open/close greenhouse windows, nitinol is used for spectacle frames. Piezo-electric actuators (compact) used in greeting cards. Photocromic glass (ability to change colour) used for glasses because of its ability to block UV light. Fluids (and their ability to change their viscosity) used in the automotive industry. Polymorph used to prototype components in coursework projects; Nitinol – a smart wire. Note: Do not accept Kevlar. [2] Ferrous metals – Steel (reference to low carbon), ductile, malleable used to make wire. (high carbon) Can be hardened by heat treatment used to make cutting tools. Cast iron, very hard and brittle used to make vices. Note: Do not accept iron but do accept cast iron. [2] Modern day alloys – Aluminium alloys (strength to weight ratio, lightness) used in aircraft, car wheels. Bronze (hard wearing, corrosion resistant) used for bearings, statues. Stainless steel (corrosion resistant) used for sinks and cutlery. Pewter (easily formed to shape) used in jewellery casting components for other products. Note: Accept a ferrous alloy but only give credit once. [2]


Micro Fibres - Fibres are made using microfibre technology; the name given to ultra-fine manufactured fibres. fibres with a diameter size of less than 1.0 denier. Micro fibres are ten times finer than silk, up to thirty times finer than cotton, forty times finer than wool and one hundred times finer than a human hair. Micro fibres have any uses in clothing fabrics which are light in weight, crease resistant, soft and sheer to handle with excellent draping qualitiessportswear, lingerie, leisurewear and technical textiles such as 'smart@ clothes. They can also be used as reinforcement within polyester resin. Accept Tactel micro / multisoft / aquator ; most manufacturers use polyamide or polyester as the base fibre. Do not accept fibre glass. Note: Do not penalise twice.If the material is not specifically named or is incorrect, award one mark for an appropriate property which clearly shows understanding. [2] 6.

Flexible manufacturing systems (FMS) often make use of production cells in the organisation of a workforce. (a) (b)

Describe two advantages of a production cell to a workforce.2 x (2) Describe two advantages of a production cell to a manufacturer. 2 x(2)

Award 1 mark for a basic response. Award two marks for each advantage of production cells:

7.

(a)

to the workforce: working in small teams, sharing responsibility, not as monotonous as an assembly line, skills are utilised. 2 x [2]

(b)

to the manufacturer: teams take responsibility for all aspects of production including quality control, developing workforce skills, quality control, traceability. 2 x [2]

Plastics such as ABS (acrylonitrile butadeine styrene), polyester, acrylic, cellophane and epoxy resin have useful working characteristics and are used extensively in the design and manufacture of products. Select four of these plastics and for each: (a) (b)

name a specific use; (4) state a working characteristic making it suitable for a specific application.(4)

Award one mark for each specific but different use. Award one mark working characteristic.

[4] [4]

ABS- everyday products like vacuum cleaners, kettles, hair dryer – durability, lightweight Polyester- clothing, used with resin, - tough, flexibility, Acrylic- paint, clothing, baths, signs, - flexibility, colour options, durability. Cellophane- food packaging – transparent, moisture proof, easily moulded to fit product. Epoxy Resin – adhesive for joining dissimilar materials - tough Note: Award credit for properties may be relevant to the product itself or the manufacturing process.


8.

The following are important procedures when selecting materials for a specific product: (a) (b)

quantitative testing;(4) qualitative testing. (4)

Give reasons for what you understand by each of these terms in relation to material selection. Award 1 mark for a basic response. (a)

Quantitative testing criteria are objective. They are measurable and can be assessed against specific performance statements. Award marks up to a maximum of four for a full description with examples such as: The material must weigh no more than….. The material used must be light enough to…. The material must be of a specific hardness, malleable, ductile

(b)

[4]

Qualitative testing will reflect the intended quality of certain defined aspects of a material's specification. They are subjective criteria for example aesthetic qualities. Award marks up to a maximum of four for a full description with examples such as: The material must be aesthetically pleasing… Material used must be recyclable The material must be bright

[4]


SECTION B Section B involves extended written answers in which the mark awarded must take into account the quality of written communication – as indicated to candidates in the rubric on the front of the question paper. This should form an integral part of the judgement on the question, the following criteria being applied in deciding whether the points outlined in the marking scheme are communicated sufficiently clearly to award the full credit: • •

Legibility; accuracy of spelling, punctuation and grammar. Organisation of information clearly and coherently (appropriate to purpose and to complexity of subject matter); use of specialist terms.

At the same time it should be noted that over-rigidity in interpretation of the mark scheme is not intended, and it is accepted that points may be made in a variety of different ways. Thus, except where terms are specifically requested, correct responses using different words are acceptable providing that points are clearly communicated. The following levels of achievement grid should be used in conjunction with question specific guidance listed below. In each case you are asked to check the mark you have arrived at against the grid before finalising it.

GCE DESIGN & TECHNOLOGY Specimen Assessment Materials 35 Level 1 0-9

• • • • • •

Level 2 10-14

• • • • • •

Level 3 15- 20

• • • • •

Level 4 21-26

• • • • • • •

Candidate has a simplistic knowledge of the issues associated with the question. The use of terminology and technical language is basic. The candidate has little understanding of the general elements of industrial and commercial practices, with little knowledge of ICT in manufacturing systems if appropriate to the question. The candidate has limited knowledge of the form and function of products. The candidate will express ideas clearly, if not always fluently. Answers may deviate from the question or not be relevant. Grammar, punctuation and spelling may be weak impacting on effective communication. The candidate has a basic understanding of the issues associated with the question. The use terminology and technical language is variable. The candidate understands the general elements of industrial and commercial practices related to manufacturing systems and some aspects of ICT in production. The candidate has some general knowledge of the form and function of a product, trends and styles of products. Environmental, cultural and/or ethical /moral. These aspects are not always considered. The candidate will express straightforward ideas clearly, if not always fluently. Answers may deviate from the question or be weakly presented. There may be some errors of grammar, punctuation and spelling but is still able to communicate the issues. The candidate demonstrates a clear understanding of the issues associated with the question. The use terminology and technical language is reasonably accurate. The candidate understands the general elements of industrial and commercial practices related to manufacturing systems and is aware of aspects of ICT in production. The candidate has demonstrated a knowledge of the form and function of a product, trends and styles of products reflecting environmental, cultural and/or ethical /moral issues. These aspects are considered. The candidate will express moderately complex ideas clearly and fluently, through well linked sentences and paragraphs. Answers will be generally relevant and structured. There may be occasional errors of grammar, punctuation and spelling. The candidate demonstrates a specific ability to analyse questions, takes into account of a wide range of factors and has a clear understanding of the issues associated with the question. Uses correct terminology and technical language. The candidate understands the main feature of industrial and commercial practices related to manufacturing systems including the use of ICT and stages of production. Candidate has developed a detailed knowledge of the form and function of a product, trends and styles of products. Environmental, cultural and/or ethical /moral issues. These aspects are considered where appropriate. The candidate will express complex ideas extremely fluently. Sentences and paragraphs will follow on from each other smoothly and logically. Answers will be consistently relevant and structured. There will be few, if any, errors of grammar, punctuation and spelling.


9.


[30]

Candidates must demonstrate a balanced answer that considers then use of ICT in: Research: internet research, analysis of existing products, technical knowledge, patent office website, materials knowledge, etc. Modelling: use of vector based graphics such as Corel Draw, 2D design, Open Office, 3D Computer software such as Pro Desktop, Autodesk Inventor, etc. Prototyping: the use of the internet to send working drawings to rapid prototyping centres, wind tunnel testing,etc. Manufacturing: the use on concurrent engineering, global communication, easier access to cheaper foreign manufacturing facilities, etc. Candidates may discuss and evaluate both primary and secondary research methods related to ICT. Primary: Involving the collection of data and recording through ICT. This is data that doesn't already exist and involves getting original data directly about the product and market (designed to answer specific questions of interest to designer or manufacturer. This is then collated, recorded within databases and graphs and charts are produced. Candidates could discuss the following aspects: Looking at and recording what people do and how they behave. Observing consumer behaviour. Market researchers can use experimental techniques. e.g. product tests, taste tests Involves asking questionnaires to consumers Focus groups and consumer panels (looking at construction methods), materials Sourcing materials (and pricing) Secondary: Involving the collection of existing information/data from ICT systems collected from, for example, research subjects or experiments (previously carried out and recorded in databases, internet. Candidates could discuss the following aspects: Information regarding materials used in products Existing trends related to products (taste). Ergonomic and anthropometric data (specific data which already exists within ICT systems and is relevant to a new product’s development) Results from consumer tests previously carried out. Graphs and charts are made available to designer and manufacturer, are collated and conclusions reached.


10.

Product designers often seek to use new technologies to develop products, such as the mobile phone, that are smaller and more efficient. With reference to a different product or products, evaluate the benefits both to the manufacturer and to the consumer of using new technologies to develop products that are smaller and more efficient. [30] 1. Benefits to manufacturer Candidates could discuss the following aspects: Smaller circuits being multi functional within a product. Less material used within products (making them lighter and more efficient to manufacture) – e.g. bicycle frames New smart materials becoming available e.g. textile materials used within specific products making them very efficient in swimwear and other sports clothing. The ability to re-cycle, re-use the specific product The cost benefits – materials becoming cheaper (new alloys and composite material development) 2. Benefits to consumer Candidates could discuss the following aspects: Reference to multi functional products - new materials making better styling options. Products become lightweight and have both ergonomic/anthropometric improvements made to previous products. A range of functions being available within one product (the development of miniature sound systems combined with the ability to include other functions such as internet connections, video)

11. Ethical issues increasingly influence the design, production and eventual disposal of a product. Discuss this statement fully and state to what extent you agree with it.

[30].

The candidates’ discussions relating to design, production and disposal of products. Ethical issues: 1. Influencing design Candidates could discuss the following aspects: Awareness through the design of products – examples of products that clearly demonstrate that the designer has attempted to address issues such as sustainability e.g. the materials used, the manufacturing process used The target market (is the named product well designed with the consumer’s interests considered?) 2. Influencing production Candidates could discuss the following aspects: The production process and pollution – are manufacturing methods changing for the better. The materials used – relating to safety and care of the workforce


3. Influencing disposal Candidates could discuss the following aspects: The disposal of products (re-cycling and re-using) - reference to disassembly for re-cycling. Consumer awareness of the need to dispose of products carefully. Systems used within local authorities Consumer awareness through labelling and information regarding disposal placed on products. Bio degradable products. TOTAL FOR PAPER

70 marks


Design and Technology: Food Technology Paper DT1 Mark Scheme SECTION A 1.

(a)

State the chemical structure of Protein explaining the difference between animal and vegetable sources. [5]

(b)

Outline three ways of improving the protein content in the diet of people living in developing countries. [3]

(a)

Award marks for sound knowledge and clear definitions based on: Proteins are complex molecules made up of the elements: carbon, hydrogen, oxygen and nitrogen; sometimes proteins also contain sulphur and phosphorous depending on the specific protein. (2)

The molecules are made of small units called amino acids joined together by peptide linkages or like links in a chain (1) where different combinations of amino acids create different protein chains. On hydrolysis or digestion in the body, proteins break down to polypeptides and eventually to amino acids which can then be used to recreate the specific proteins needed for body growth. These units are joined together by peptide linkages. (1) Animal proteins can be classified according to their molecular shape –either fibrous or globular whilst plant proteins are more difficult to classify, but can be divided into glutenins or prolamines. (1) or Animal proteins are complete proteins because they tend to contain all the essential amino acids(High Biological Value). Plant proteins are incomplete (Low biological Value) because they lack one or two of the essential amino acids. (2)


(b)

Award marks for reference to: Educating people to understand the importance of adequate nutrition; Developing new strains of rice, millet and wheat with a higher protein content; Encouraging the growth of cereal and pulse crops such as soya beans and peas; Encouraging the development of poultry and fish farms; Producing fortified products.

2.

3.

[3]



[3]

(b)


[5]

(a)

Purpose – to assess the risk to people (health and safety), risk to environment (pollution), risk to production process (damage to machinery thus causing delays) [3]

(b)

Five stages: • Look for the hazard (hazards being anything that can cause harm) • Decide who/what may be harmed and how. • Evaluate the risks and decide whether existing precautions are adequate or whether more needs to be done. Risk is the chance, high or low, that somebody will be harmed by he hazard. • Record the findings. • Review the assessments and revise if necessary. [5]

Understanding how food materials interact can be successfully carried out through practical experimentation. (a)

Describe an experiment that you have carried out to show how food materials interact . [4]

(b)

Explain what you have learned from the above experiment.

(a)

Award up to four marks for an accurate description of a suitable experiment. Only one example is given below but candidates will be rewarded for their application of knowledge and methodology

[4]

A valid introduction and reason for the experiment based on - gelatinisation for example - in relation to assessing temperature and swelling of starch granules; interaction of sugar, acid or salt affecting the degree of gelatinisation. [1] Basic methodology or step by step instruction including important terminology: • Methodology • Time and food materials used • Equipment used • Special conditions needed • Control used for comparison

[3]


(b)

Award marks for responses that link a concept to an experiment that is related to food product development. Developed response to experiment.

4.

[4]

Prototyping is an important part of developing new food products. Outline the benefits and disadvantages of prototyping food products for the manufacturer. [8] Award responses where a maximum of 6 marks can be given to the benefits or disadvantages depending on the way the candidate presents the answer. Benefits Modification of design concepts in particular environments; assessing successful interaction of food materials; determining optimum manufacturing conditions and procedures; assessing organoleptic qualities and nutritional data; testing the product with the target audience; calculating production runs and estimating costs; viewing concepts through the internet; clients being able to respond to a designer in another location/country; simulations possible with use of animated images. [4] Disadvantages Modelling or producing a prototype is expensive in terms of labour, materials, energy; speed of manufacture; possible increase of waste. [4]

5.

Specifications are used by designers to identify key criteria in the development of new products. (a) (b)

Describe the difference between primary and secondary specification criteria. [2] For a named product list three primary specification criteria and three secondary specification criteria. 2 x [3]

(a)

Primary Design Specification criteria – the most important or essential features a product should have and Secondary Design Specification criteria – desirable features but not crucial to the success of the product. [2]

(b)

Award one mark for each relevant primary and each secondary specification relevant to the named product. Candidates will need to prioritise their criteria in relation to the product. Primary –nutritional value, flavour, cooking instructions, storage, appearance or finish, size. [3] Secondary – image, serving suggestions, target group, cost.

[3]


6.

Describe four key features of each of the following: (a)

Quality Control;

[4]

(b)

Quality Assurance.

[4]

Quality Control Part of the achievement of QA; a method of monitoring and reaching standards through testing. Reference made to materials, tolerances, quality of appearance and surface finish; target setting which can be measured; eventually meeting consumer and environmental needs and expectation. [4] Quality Assurance Meeting quality standards (set by external bodies/BSI). Important at every stage and built into stages of product development and manufacturing processes - involving every person involved in these processes. Credit reference to total quality management (TQM) where QA is built into organisations where its aims are to continually improve product. [4] 7.

Choux, flaky and shortcrust pastry each have different characteristics brought about by their particular use of food materials, ratio and production processes. Select one of the above types of pastry and explain how the choice of food materials, ratio and production processes determine the characteristics of the final product. [8] Award marks on the basis of; Specific nature of the food materials used in the named pastry type fat / flour/. Technological justification of those materials named. Precise ratio of materials e.g. fat to flour and the desired effect to be achieved. Exact production process and the likely outcomes .

8.

[2] [2] [2] [2]

Describe two key stages in volume or mass production of food products and explain why each is essential for an efficient production line. 2 x [4] Award marks for each detailed and relevant description of two stages. Candidates must make it clear that the description references an efficient production line. Storage of raw materials, Preparation of food materials, Manufacture/processing/assembly, Cooking/finishing, Packaging, Distribution Preparation or primary processing – the stage of getting the raw material into a workable state (thread, granules, sheet, woven forms). 2. Secondary processing – the stage of forming the material through hand and machining processes. 3. Assembling – the stage of bringing together components through a variety of manufacturing and joining methods (adhesion, cohesion and mechanical). 4. Finishing – completed in order to protect/enhance the appearance of the product (reference may also be made to packaging and labelling at this stage). References to QC through testing and inspection can be credited.


SECTION B Answer one question from this section Your answer should be substantial and show the depth of your knowledge in Food Technology. Each question carries 30 marks. Section B involves extended written answers in which the mark awarded must take into account the quality of written communication – as indicated to candidates in the rubric on the front of the question paper. This should form an integral part of the judgement on the question, the following criteria being applied in deciding whether the points outlined in the marking scheme are communicated sufficiently clearly to award the full credit: • •




• • • • • •

Level 2 10-14

• • • • • •

Level 3 15- 20

• • • • •

Level 4 21-26

• • • • •

• •



9.

The design and manufacture of food products can involve the use of ICT in research, prototyping and manufacture. Evaluate the contribution that ICT makes in each of these areas.

[30]

Look for candidate responses related to Research: e-mail, market research, data base, DTP, word processing, Candidate responses in the area of prodyuct prototyping could include: HACCP, spread sheets, cost or nutritional analysis, attribute analysis, compile lists of food materials, recipe modification, disassembly. Candidate responses in the area of manufacturing could include: bar codes, stock control, traceability, process management, calculation of quantities for scaling up, monitoring production using sensors, temperature and time control, production of food labels, nets, packaging. 10.

Food manufacturers depend on the development of new products for continued success. (a) (b)

With reference to this statement, discuss the reasons for developing new food products. Explain how marketplace trends impact on the development of new food products.[30]

Reasons could include: (a) Commercial - changes in food preparation techniques to meet the demands of a changing market. Large-scale food production opportunities for single serve products. Community - effects of marketing single serve products on an increasing aging and large single living population. Cultural - students can explore effects of migration and increased cultural awareness and acceptance on cuisine and lifestyle. Domestic - effects of new food products on our diet. Economic - students can make some comparative costs of food products. Environmental - impact of disposal of packaging of wastes. Future - possible and probable future trends for new products. Gender - investigating the role of women and men in the development of new products and influencing the demand for new products. Global - exploring export markets for new products. Historical - changes in the developments in food production, processing and preparation techniques. Industrial - changes in industrial food technologies. (b) Identify a market trend and discuss its development, giving a range of examples, e.g. an increase in health enhancing foods. Discussion of developing the trend – people wishing to improve their health and a desire to avoid lifestyle diseases; people trying to manage lifestyle issues such as juggling work commitments, families and preparation of healthy foods – therefore, the food industry has responded by producing a range of functional foods. Range of examples – fortified foods, e.g. breakfast cereals with iron; calcium enriched foods, e.g. milk, orange juice; probiotics, e.g. yakult; omega 3 fatty acids, e.g. margarine. Evidence of a relationship – the link between healthy eating and overall health has provided the food industry with a motive to widen the market. It is likely that this trend will continue and functional foods will be a large part of the consumer diet.


To address consumer demands for healthy foods the industry has not only designed foods but widely marketed the good health aspects of foods that have been developed. Other trends could include: Emerging technologies in production, e.g. robotic machinery; packaging, e.g. modified atmosphere packaging (MAP); food products, e.g. co-extrusions; value added convenience foods, e.g. shake-a-cake; food product marketing practices e.g. symbols such as the healthy heart symbol. Ecological sustainable production, e.g. aquaculture. Expansion of generic brands/cheaper brands. Multicultural foods, e.g. Asian sauces, noodles. Homestyle comfort foods, e.g. rice pudding. Vegetarian foods, e.g. wider variety. Changing eating patterns, e.g. breakfast options to eat on the run. Shopping habits, e.g. internet, grower's markets. 11.

Ethical issues have a major influence on the food we buy today. Discuss this statement fully and state to what extent you agree with it.

[30]

Candidates will be required to discuss factors influencing design of food products. The ethical factors influencing production. The ethical factors influencing range, use and disposal of materials. Candidates’ responses may be based on: Cost of transportation / air miles / food miles/ local markets; Energy use; Disposal of waste; Efficient use of water; Recycling; Minimal packaging; Fair Trade / employment issues; Ethical sourcing / ethical food production /animal welfare / free range / factory farming; Organic / use of pesticides / growth promoters; Vegetarianism; GM foods; Marketing / promotion of food; Nutritional content of food / healthy eating issues.

TOTAL FOR PAPER

70 marks


DESIGN AND TECHNOLOGY AS Systems and Control Technology DT1 SECTION A Section A 1.

Draw a block diagram and flow diagram to illustrate a house alarm system that has window and door sensors along with an entry time delay which will enable the alarm to be switched off. 2 x [4] Block diagram showing main parts of an house alarm system - 4 marks. Flow diagram describing the sequence of operation - 4 marks.

2.

Linear and reciprocating motion can be produced by many types of output devices. With the aid of drawings, describe two named output devices that produce linear or reciprocating motion. 2 x [4] Award up to four marks for each clear description and labelled diagram of a named output device to produce linear or reciprocating motion. Devices could include: Cam and follower, Crank link and slider, linear actuator, solenoid, rack and pinion, pneumatic single acting cylinder, double acting cylinder.

3.

Materials used in the production of products have to undergo both qualitative and quantitative testing. Explain each of these terms. 2 x [4] Award up to a maximum of four marks for a full description with any of the following: Quantitative testing is objective, measurable criteria are used which can be assessed against specific performance objectives. The material must weigh no more than . . . The material used must be light enough to . . . Related to material hardness, malleability, ductility . . .

[4]

Award up to a maximum of four marks for a full description with any of the following: Qualitative testing will reflect the intended quality of certain defined aspects of a material's specification. They are a more subjective form of criteria. The material must be aesthetically pleasing . . . Material used must by recyclable . . . The material must be bright . . .

[4]


4.

There are a number of specific production stages when manufacturing products. Describe two of these stages with reference to a specific product. 2x[4] Award up to four marks for each selected stage described for the named product based on: 1.

Preparation or primary processing - the stage of getting the raw material into a workable state (thread, granules, sheet, woven forms).

2.

Secondary processing - the stage of forming the material through hand and machining processes.

3.

Assembling - the stage of bringing together components through a variety of manufacturing and joining methods (adhesion, cohesion and mechanical).

4.

Finishing - completed in order to protect/enhance the appearance of the product (reference may also be made to packaging and labelling at this stage).

Credit a maximum six marks if there is no reference to a specific product. 5.

2 x [4]

Primary Research and Secondary Research draw from a variety of sources in order to produce reliable information for the product designer. (a)

Describe what is identified through primary research. [4]

(b)

Describe what is identified through secondary research. [4]

Look for the candidates' understanding of the term through what they describe as being identified as primary research. Award up to four marks for a detailed description of information collected through Primary Research: the collection of information personally (original contributions) from various sources (surveys, questionnaires, asking a client or user, going out and collecting data, testing, modelling). Look for the candidates' understanding of the term through what they describe as being identified as primary research. Award up to four marks for a detailed description of information collected through Secondary Research: the collection of background information which are usually easier to obtain (articles in publications, data sheets, web based research, databases). [4]


6.

Name a product which has improved significantly through the introduction of new materials. [2] Describe three changes that have improved the product as a result of the new material being introduced. 2 x [3] Award up to two marks for the name of a specific product.

[2]

Award up to two marks for each change made to improve product as a result of the new material introduced. 2 x [3] 7.

Above the line and below the line are terms used in product analysis. In relation to a named product: (a)

Explain the term above the line. [4]

(b)

Explain the term below the line. [4]

Credit a description which must include a named specific product (which can be different for the two aspects).

8.

Above the line assessment - visual aspects and how they are analysed and assessed.

[4]

Below the line assessment - operational aspects, function, durability.

[4]

Working models and prototypes may be created by using a range of traditional materials or through computer generated models. (a)

State two benefits of producing models using traditional materials. 2 x [2]

(b)

State two benefits of producing computer generated models. 2 x [2]

Award two marks for each benefit of solid modelling to designer, client or manufacturer. (a)

Using traditional materials: Can gain user feedback/evaluation, can produce physical working/moving parts, can be inexpensive, models can be produced to scale, materials can be tested in different locations/conditions. [4]

Award two marks for each benefit of solid modelling to designer, client or manufacturer. (b)

Using computer systems: Able to share ideas electronically, adapting ideas quickly (colour, texture, environments), easy to edit or scale, numerous rendered effects, conversion through to Computer Aided Manufacture (CAM), the transfer of models to other manufacturing locations, enables concurrent engineering, costs lowered, able to see ideas in two and three dimensions, products can be placed and viewed in different locations, can be viewed from any direction. [4]


SECTION B Section B involves extended written answers in which the mark awarded must take into account the quality of written communication – as indicated to candidates in the rubric on the front of the question paper. This should form an integral part of the judgement on the question, the following criteria being applied in deciding whether the points outlined in the marking scheme are communicated sufficiently clearly to award the full credit: • •


At the same time it should be noted that over-rigidity in interpretation of the mark scheme is not intended, and it is accepted that points may be made in a variety of different ways. Thus, except where terms are specifically requested, correct responses using different words are acceptable providing that points are clearly communicated.

The following levels of achievement grid should be used in conjunction with question specific guidance listed below. In each case you are asked to check the mark you have arrived at against the grid before finalising it.


• • • • • •

Level 2 10-14

• • • • • •

Level 3 15- 20

• • • • •

Level 4 21-26

• • • • •

• •



9.


[30]

. Candidates must demonstrate a balanced answer that considers then use of ICT in: Research: internet research, analysis of existing products, technical knowledge, patent office website, materials knowledge, etc. Modelling: use of vector based graphics such as Corel Draw, 2D design, Open Office, 3D Computer software such as Pro Desktop, Autodesk Inventor, etc. Prototyping: the use of the internet to send working drawings to rapid prototyping centres, wind tunnel testing,etc. Manufacturing: the use on concurrent engineering, global communication, easier access to cheaper foreign manufacturing facilities, etc. 10.

Systems designers often seek to use new technologies to develop products, such as the mobile phone, that are smaller and more efficient. With reference to a different product or products, evaluate the benefits both to the manufacturer and the consumer of using new technologies to develop products that are smaller and more efficient. [30] 1. Benefits to manufacturer Candidates could discuss the following aspects: Smaller circuits being multi functional within a product. Less material used within products (making them lighter and more efficient to manufacture) – e.g. bicycle frames New smart materials becoming available e.g. textile materials used within specific products making them very efficient in swimwear and other sports clothing. The ability to re-cycle, re-use the specific product The cost benefits – materials becoming cheaper (new alloys and composite material development) Award marks for Benefits to manufacturer: new smart materials, smaller circuits being multi functional, ability to re-cycle, cost benefits. Note: Accept any validated response from the candidate. 2. Benefits to consumer Candidates could discuss the following aspects: Reference to multi functional products - new materials making better styling options. Products become lightweight and have both ergonomic/anthropometric improvements made to previous products. A range of functions being available within one product (the development of miniature sound systems combined with the ability to include other functions such as internet connections, video)


Award marks for Benefits to the consumer: reference to multi functional products, new materials making better styling options, lightweight, ergonomic/anthropometric improvements. Note: Accept any validated response from the candidate. 11.


[30]

The candidates’ discussions relating to design, production and disposal of products. Ethical issues: 1. Influencing design Candidates could discuss the following aspects: Awareness through the design of products – examples of products that clearly demonstrate that the designer has attempted to address issues such as sustainability e.g. the materials used, the manufacturing process used The target market (is the named product well designed with the consumer’s interests considered?) 2. Influencing production Candidates could discuss the following aspects: The production process and pollution – are manufacturing methods changing for the better. The materials used – relating to safety and care of the workforce 3. Influencing disposal Candidates could discuss the following aspects: The disposal of products (re-cycling and re-using) - reference to disassembly for re-cycling. Consumer awareness of the need to dispose of products carefully. Systems used within local authorities Consumer awareness through labelling and information regarding disposal placed on products. Bio degradable products. TOTAL FOR PAPER

70 marks


DESIGN AND TECHNOLOGY PAPER DT3 – MARKING SCHEME PRODUCT DESIGN SECTION A 1.

(a) (b)

Draw a labelled diagram representing the life cycle of a product which has been subjected to frequent revitalisation. (4) Explain four key features of your illustration (4)

No of Purchasers

Matuirity

Drop in Sales Revitalisation

No Profit Launch

(a) (b)

Some Profit

Growth


Declining Profit

TIME

Award up to four marks for a clearly labelled diagram as shown above. Award one mark for a precise explanatory statement of each of four key features. Key features could be: Launch Maturity Drop in sales Revitalisation

[4]

[4]

Note: The key feature must show the drop in sales and revitalisation. The time must be apparent. Award only half marks for a basic diagram; Award only half marks if the diagram is incorrect but the discussions are correct.


2.

Account for the impact of 'fad' products in the market place on: (a) (b)

the manufacturer. [4] the environment. [4]

Product launch is characterised by slow growth of sales as the product is launched on the market. The company incurs large costs with advertising and promotion considerations. Rapid growth of the product then follows depending on impact on target audience, and the 4 P's, and there is a steady rapid rise in growth. Maturity where sales are at their maximum level and profits remain stable this is presumed for only a short period. Decline is dramatic where sales and profit begin to drop off. Products with short life cycle having adverse impact on the environment, re-use, recycling issues, energy consumption for short term profit, etc. At this point the company has t decide whether to inject incremental improvements to boost sales or to allow the decline to continue with the implications of ending production. Some products called 'fads' move very quickly through the system and have a fast turnover quick profit; manufacturers need to be able to respond to demand to satisfy consumer trends at the time to maximise profit but this needs to be balanced against costs of design and development. [4] Credit discussions based on Products with a short life cycle having adverse impact on the environment, re-use, recycling issues, energy consumption for short term profit, etc. [4] Notes: Give credit of 1 mark for a response that merely describes the main stages of the product life cycle. Graphic images are not credited on their own but candidates may make reference to it to help explain their answers. Candidates may relate descriptive statement to the manufacturer. Credit waste disposal reference. 3.

(a)

Explain how electronic or mechanical feedback loops enhance the performance of a system. [4]

(b)

Give an example of how electronic or mechanical feedback is used in a named product. [4]

A general description and / or block diagram explaining feedback in a closed loop system with reference to enhanced performance of that system. A specific description of how feedback used in a produce e.g. the washing machine sensing temperature of water, water level and door lock. INPUT

CONTROL

OUTPUT

MONITOR

Feedback Award up to two marks for diagram only. A detailed description can gain full marks. Descriptions must be present. No mark is awarded for just the name of a product. Candidates must describe how the feedback is achieved in that product, for example, a governor on an engine or toilet cistern is acceptable as a mechanical system.


4.

(a)

Describe the important features of a design specification. [4] Award one mark for each factor up to a maximum of four marks based on:

(b)

•

the specification should be sufficiently broad to enable a quality design solution of the problems that is being addressed;

•

it should contain primary and secondary features as well as qualitative and quantitative criteria;

•

a main feature of the use of the specification is as a design tool to judge the quality and performance of design ideas against the initial specification;

•

it helps the designer to keep focussed on the prime requirements of the design. [4]

Explain how a design specification is used to guide designing. [4] Award one mark for a basic answer. Award up to two marks for each factor up to a maximum of four marks based on: •

the design specification should be referred to a strategic points in the development of design ideas to confirm decisions based on the factors outlined above;

•

it controls realistic developments of ideas and is a guide which aims to ensure success when satisfying design requirements; it also allows focussed development of ideas. [4]


5.

Ergonomic considerations and anthropometric data have to be used effectively by designers in order for products to be successful. Depict two situations where: (a)

ergonomics are important within environments;

[4]

(b)

anthropometrics are important within products.

[4]

(a)

Award up to four marks for four clear but appropriate references or two marks for each of two detailed points which demonstrate understanding of how ergonomic data is effectively used within environments. Candidates could refer to 'the systematic study of human capabilities, behaviour, limitations and requirements' in their application of such knowledge on the design of products. Credit candidates for drawing attention to 'the study of people in their working environments or the interaction between people and built products, artefacts or equipment. Examples of situations could include - driving seats or positions within a range of vehicles or aircraft so that operators have comfortable sight of controls; checkout operators working in supermarkets. Candidates should acknowledge the important needs of each user in these situations. [4]

(b)

Award up to four marks for four clear but appropriate references or two marks for each of two detailed points which demonstrate understanding of how anthropometric data is effectively used within products. Candidates may draw attention to 'a scientific study of human measurement taken across a range of human groupings'. In general things measured include dimensions, weight, strength, range of movement and physical size; the physical fit between people and the equipment/products. Examples of situations could include - pouring water from a kettle where data essential for success relate to from, handle size, weight, movement required to pour successfully, internal physical dimensions in relation to the human hand. [4]


SECTION B 6.

7.


[8]

Award one mark for each feature or point: • Protects only the visual appearance of an object Shape and configuration (three-dimensional) Pattern and Ornament (two-dimensional). • Lasts for an initial period of 5 years • Can be extended in four 5-year terms to give protection for a maximum of 25 years • Becomes a property which can be bought, sold, hired or licensed

[1] [2] [1] [1] [1] [2]

(a)

Describe how consumer products or their components have been re-designed to make them more environmentally friendly. (8)

Award up to two marks for each explained point related to the impact on the environment. Candidates could refer to the evolution of products like those examples listed below: • • • •

a Sony Wind-up radio eliminating the need for batteries; stamping plastic recyclable materials; Patagonia fleece made from post-consumer recycled (PCR) polyester; solar calculators etc.

The impact on the environment could for example be explained as 'less heavy metals contaminating landfill sites'. [8] 8.

Postal questionnaires are a market research technique involving no personal contact. Explain four limitations of this technique. 4 x (2) Award up to two marks for each explained point based on reference to: Low response rate; longer time required for data collection; questionnaires have to be well structured; essential pilot testing; data cannot be queried or probed. 4 x [2]


9.

Explain how government policies are used to impact positively on the sale of some products whilst having a negative effect on others. (8) Award up to two marks for each explained point based on reference to: Eco label washing machines; Low sulphur Diesel and Lead free petrol; sale of high sugar drinks in schools; High taxes on carbon emission fuels; Flammability standards on furniture; BSI. [8]

10.

Explain each of the following using examples of consumer products: (a)

how needs can impact on the design and manufacture of products; (4)

(b)

how wants can impact on the design and manufacture of products. (4)

In their explanations, candidates should show understanding of: •

Needs being something which we cannot do without or essential features of products for our safety such as fire retardant fabrics, low cholesterol foods. [4]

•

Wants being something that we would like and have asked for largely about products which make the purchaser feel wanted or gives them status. [4] (Maslow's hierarchy of needs could be referenced.)


SECTION C Section C involves extended written answers in which the mark awarded must take into account the quality of written communication – as indicated to candidates in the rubric on the front of the question paper. This should form an integral part of the judgement on the question, the following criteria being applied in deciding whether the points outlined in the marking scheme are communicated sufficiently clearly to award the full credit: • •




• • • • • •

Level 2 10-14

• • • • • •

Level 3 15- 20

• • • • •

Level 4 21-26

• • • • • • •



11.

Product designers will often have a ‘toolbox’ containing various strategies for creative thinking such as brainstorming. Describe in detail and evaluate two other creative thinking strategies with which you are familiar. [26] Candidates will likely answer the question in terms of the following strategies: Innovation techniques such as: Inversion: reversing the problem, looking at it in a different way. Brainwriting: groups write down their ideas. Problem abstraction: reducing the problem into its basics. Scamper: substitute, adapt, combine, magnify, put to other uses, eliminate, rearrange. Analogies / Information Transfer: thinking of a different product/object but has certain properties in common. Morphological analysis: Identifying the key features of a product and then considering different ways of achieving the features. Modelling and prototyping. Lateral thinking

12.

Quality Control and Quality Assurance are important factors to be considered when manufacturing products. Fully describe these terms with references to named products whenever possible.

[26]

Description of Quality control Total Quality Control is the most necessary inspection control of all in cases where, despite statistical quality control techniques or quality improvements implemented, sales decrease. The major problem which leads to a decrease in sales was that the specifications did not include the most important factor, “What the customer required”. The major characteristics, ignored during the search to improve manufacture and overall business performance were: • • •

Reliability Maintainability Safety

Description of Quality assurance Quality Assurance covers all activities from design, development, production, installation, servicing and documentation. This introduced the rules: "fit for purpose" and "do it right the first time". It includes the regulation of the quality of raw materials, assemblies, products and components; services related to production; and management, production, and inspection processes. One of the most widely used paradigms for QA management is the PDCA (Plan-Do-CheckAct) approach, also known as the Shewhart cycle.


13.

The ‘Four Ps’ are significant features of selling products in the market. Describe the essential features of each of these. [26] A reasoned and balanced discussion around the use of the four Ps for selling a product. Performance is given credit under Product. The Four Ps : Product up to 6 marks • Needs to sell • How does it compare with competition • How reliable is it • What attributes or features should the product have based on market research intelligence • Does it meet the expectations/desires of the market segment • Is there product differentiation • Is there an attempt to sustain brand loyalty • Product life cycle Price up to 6 marks • Price to fit the target market • External criteria such as capturing market share • Rate of growth • Elastic demand- how much can the price change as a result of differing demand • What price will the market bear • Costs of production will have an effect on price of the product Place up to 6 marks • How will the product be distributed • Product reaches target market by being in right place at the right time • Distribution may be thought of as a geographical factor • What product sells in different parts of the country/continent • JIT • Access to foreign markets Promotion up to 8 marks • About image creation for the product and manufacture • Sales push strategies • Coupons or money off pull strategies • Advertising media • Publicity – often free – press releases • Personal selling • Trade fairs and exhibitions


14.

Describe how cultural trends, social and environmental pressures and fashion styles influence the decisions we make when buying electronic products. [26] Candidates should address cultural trends, social, environmental and current fashion influences for maximum marks. References also to Peer group pressure, use of catwalk, idols Products become subject to cultural trends e.g. Ipod, MP3 players, Mobile phones, designer clothes as a result of rapidly advancing technology, and the ability to cope with the demands of modern society. Products often become status symbols and ‘street cred’ icons. Environmental issues often promote products for a number of reasons e.g. improved efficiency or performance, low voltage power, low energy consumption, alternative energies, portability, advanced / multiple features, compact size / miniaturisation.

15.

James Dyson, Vivienne Westwood are examples of designers who have significantly influenced the design and style of products in their fields. From the period 1970 to the present day, evaluate the work of another designer who you are familiar with, indicating how he/she has influenced the trends and styles of particular products. [26] A presentation of the influence that a particular modern designer, design studio or design movement has had on the trends, style and innovation of products. Nature of response will vary depending on the designer/studio/movement selected. References to historical figures or movements will need to relate to trends and styles of products. Influence of William Morris on Art Nouveau is not acceptable; Conran on Habitat is acceptable as is Alessi on industrial kitchen wear and household products. Response is broad – demands high level of argument / justification by the candidate. 26 marks

TOTAL FOR PAPER

100 marks


DESIGN & TECHNOLOGY AL FOOD TECHNOLOGY DT3 SECTION A Section A 1.



[3]

(b)


[5]

(a)

Purpose - to assess the risk to people (health and safety), risk to environment (pollution), risk to production process (damage to machinery thus causing delays). [3]

(b)

Five stages: • • • • •

2.

Look for hazard (hazards being anything that can cause harm), Decide who/what may be harmed and how. Evaluate the risks and decide whether existing precautions are adequate or whether more needs to be done. Risk is the chance, high or low, that somebody will be harmed by the hazard. Record the findings. Review the assessment and revise if necessary. [5]

Sugars are widely used by food manufacturers. (a) Describe in detail one named property of a sugar. [4] (b) Explain with reference to examples of specific food products, how this property is utilised by food manufacturers. [4] Award up to four marks for detailed accurate description; Properties of sugar: – caramelisation, moisture retention, preservation, aeration. Award up to four marks for an explanation of how the property is appropriately used in named food products.

[4]


3.

Smart codes are used extensively in the food industry. (a) (b)

Describe in detail one use of smart codes in the food industry. [4] Explain the benefits of using smart codes to both the manufacturer and consumer. [4]

(a)

Responses could be based on:

• • • • •

Codes on packaging to trace exactly when or where the product was manufactured. Which staff / production line was used. Sample of batch kept beyond use by date. Codes used to trace meat back to individual animal. HACCP.

[4]

For part (b), award a maximum of two marks for benefits to manufacturer and a maximum of two marks for benefits to consumer. (b) • • • • • 4.

Responses could be based on: Traceability, Consumer reassurance, Quality product, Increased safety, improves HACCP procedures, If a problem arises batch can be recalled, litigation.

[4]

The use of innovative materials to manufacture food products may impact on sales. Discuss the properties of two innovative materials used in named food products. 2 x [4] Names of specific innovative materials used in specific food products.

[2]

Description of the properties of two innovative materials used in the food products. 2 x [3] The use must be innovative, particularly smart foods e.g. modified starches. 5.

(a) (b)

Explain how the promotion of a product depends on the anticipated life cycle of the product. [4] Discuss how product promotion can affect sales strategies. [4]

(a)

Candidates may make reference to: image creation for the product and manufacturer. The sales push strategies vary according to the rate of adaptation onto the market and anticipated life cycle. i.e. fad product requires intense early promotion to make immediate impact on the market whilst a product with a slow rate of adaptation will require less intense promotion but the promotion will last over a longer period of time. References may be made to seasonal products. [4]

(b)

Candidates may make reference to slow rate and adaptation Advertising media; coupons or money off pull strategies form strategies for focussing promotion at any point in a product’s life cycle. [4] Credit a response for indirect impact on sales via eco-friendly organisations/ promotion. [4]


SECTION B 6.

(a) (b)

Outline the importance of on-going evaluation when designing. [4] Describe the impact a design specification has on this process. [4]

(a)

On-going evaluation is used to check feasibility of the food product; to select and refine the most successful features; to allow comparisons to be made to draw out the best solution to a design problem; to provide a vehicle for testing a product or feature with the target audience. On-going evaluation is important in terms of a product meeting the requirements of the design brief. Also, that the design ideas and decisions are justified by evaluative annotation. [4]

(b)

The design specification should be referred to at strategic points in development to confirm decisions based on the factors outlined above. It controls realistic development of ideas and is a guide which aims to ensure success and provides success when satisfying design requirements and also allows focussed development of ideas.

A main feature of on going evaluation is the use of the specification as a design tool to judge the quality and performance of design ideas against the initial specification. It helps the designer to keep focussed on the prime requirements of the design. [4] 7.

Using examples of named food products, explain how packaging design targets particular market sectors. [8] Candidates should consider appropriate strategies for specific target groups. Award two marks for each developed example based on:Probable market sectors: young children, teenagers, luxury, economy, environmentally aware, weight watchers, health conscious. How – shape, use of colour, use of white space / blank space, choice of material, images / photographs, graphics, use of personalities / characters, ease of opening, method of opening, product name, use of symbols, free gifts, vouchers / tokens, celebrity endorsement, slogans, size/portions. 4 x [2]

8.

Outline the factors affecting energy choice for the large-scale manufacture of food products. [8] Award up to two marks for each detailed response. Responses could be developed around the following issues: Time, cost, the environment, availability, legislation, grants / subsidies, efficiency, image, design of premises, equipment used. Reward a description of energy costs impacting on the design of products; replacement of high energy consumable materials in products, alternative manufacturing processes depending on the materials used; incremental improvements; improvements due to government policy, etc. [8] Notes Award up to two marks for each developed response. Give credit for reference to tensions between design and manufacture.


9.

With reference to specific examples, describe how CAM is used to monitor and control the quality of food products manufactured on a large-scale. [8] Candidates must give specific examples in order to achieve maximum marks – Responses could be based on processes or equipment. Award two marks for each developed example based on:Weighing / measuring, temperature control, acidity regulation, size, shape, measure consistency (texture) cooking, moisture content, colour, count, chemical / bacterial analysis. 4 x [2]

10.

For one named mineral, state: (a) a food source and the main functions in the body; [5] (b) the effects of deficiency in the diet.[3] For the named mineral award - 1 mark for naming 1 source; Award 4 marks for describing the main functions in the body. Award 3 marks for deficiency.

[1] [4] [3]

Note: Some examples of possible answers are given below; other minerals are also accepted. Calcium. Functions – formation of bones and teeth, contraction of muscles, nerve function, blood clotting, enzyme action, nerve activity. Credit requirement for vitamin D to utilise Calcium. Sources – milk and dairy products, tinned fish, green leafy vegetables, bread. Deficiency – poor bone formation in children, -rickets if there is also a shortage of Vitamin D; stunted growth; osteomalacia in adults- particularly old people as the calcium is used to fulfil other requirements; tooth decay and white flecks appear below the nails. Sodium. Functions – cell function, nerve activity, muscle contraction, maintenance of fluid balance. Maintaining electrolyte balance. Do not award marks for stating effects of excess of sodium Sources – salt, processed foods, bread, cereals and salted foods. Deficiency – salt hunger and muscular cramp as salt deficiency in the fluid bathing the muscle fibres. Iron. Functions – formation of haemoglobin which transports oxygen from lungs to tissues. Deficiency – anaemia, tiredness. Credit requirement for vitamin C to utilise. Sources – meat, pulses, breakfast cereals, bread, flour, potatoes, green vegetables, cocoa, dried fruits. Deficiency – anaemia results as red corpuscles are formed with insufficient haemoglobin ; the blood cannot carry sufficient oxygen to the cells which then cannot work properly. The muscles are easily fatigued and the person is tired and listless.






• • • • • •

Level 2 10-14

• • • • • •

Level 3 15- 20

• • • • •

Level 4 21-26

• • • • • • •



11.

Product designers will often have a ‘toolbox’ containing various strategies for creative thinking such as brainstorming. Describe in detail and evaluate, two other creative thinking strategies with which you are familiar. [26] Candidates will likely answer the question in terms of the following strategies: Innovation techniques such as: Inversion: reversing the problem, looking at it in a different way. Brainwriting: groups write down their ideas. Problem abstraction: reducing the problem into its basics. Scamper: substitute, adapt, combine, magnify, put to other uses, eliminate, rearrange. Analogies / Information Transfer: thinking of a different product/object but has certain properties in common. Morphological analysis: Identifying the key features of a product and then considering different ways of achieving the features. Modelling and prototyping. Lateral thinking

12.

Quality Control and Quality Assurance are important factors to be considered when manufacturing food products. (a)

Describe how Quality Control and Quality Assurance procedures are used by food manufacturers.

(b)

Devise a Quality Control and Quality Assurance procedure for a named food product. [26]

Award up to two marks for each justified point that clearly shows the candidates' understanding of : The process of Quality control Using electronic or computerised systems to check and monitor products during manufacture. Advanced systems developed can detect faults or identify sub standard component parts of products during production. The use of sensors and feedback to allow automated quality control. Control programs to manage the automated process to ensure reliability and maintainability. The process of Quality Assurance. Quality Assurance covers all activities from design, development, production, installation, servicing and documentation. This introduced the rules: "fit for purpose" and "do it right the first time". It includes the regulation of the quality of raw materials, assemblies, products and components; services related to production; and management, production, and inspection processes.


Candidates are expected to know the difference and where and how each is used in the food industry to guarantee high quality food products for the consumer. Responses may be illustrated with reference to specific procedures such as –quality checks and safety checks at each stage of the production process from raw materials to finished packaged product. Give credit to each appropriate point of information given in the QC/QA procedure for a named food product. 13.

The ‘Four Ps’ are significant features of selling products in the market. Describe the essential features of each of these. [26] A reasoned and balanced discussion around the use of the four Ps for selling a product. Performance is given credit under Product. The Four Ps : Product up to 6 marks • Needs to sell • How does it compare with competition • How reliable is it • What attributes or features should the product have based on market research intelligence • Does it meet the expectations/desires of the market segment • Is there product differentiation • Is there an attempt to sustain brand loyalty • Product life cycle Price up to 6 marks • Price to fit the target market • External criteria such as capturing market share • Rate of growth • Elastic demand- how much can the price change as a result of differing demand • What price will the market bear • Costs of production will have an effect on price of the product Place up to 6 marks • How will the product be distributed • Product reaches target market by being in right place at the right time • Distribution may be thought of as a geographical factor • What product sells in different parts of the country/continent • JIT • Access to foreign markets Promotion up to 8 marks • About image creation for the product and manufacture • Sales push strategies • Coupons or money off pull strategies • Advertising media • Publicity – often free – press releases • Personal selling • Trade fairs and exhibitions


14.

Describe how cultural trends, social and environmental pressures and fashion styles influence the decisions we make when buying food products. [26] Candidates should address cultural trends, social, environmental and current fashion influences for maximum marks. References: Peer group pressure, use of catwalk, idols. Candidates should address cultural trends, social, environmental and fashion influences for maximum marks. Responses may be based on the following: How food is packaged: minimal packaging; recycled / recyclable packaging ; paper / card made from sustainable woodland; avoiding use of less environmentally plastics Local foods – reducing food miles – food labelled with Union Jack; supporting local producers / retailers Fair Trade / employment issues; Ethical sourcing / ethical food production; boycotting foods produced unethically / from countries with dubious political practices Organics / minimising use of pesticides / growth promoters GM foods; Use of additives, particularly in children’s foods Animal welfare / factory farming / ethical farming / free range Provenance / traceability Avoiding use of endangered fish e.g. cod; using line caught fish Changes in patterns of employment – longer hours, shifts, women working; less culinary skills – has brought about increased use of ready meals, pre-prepared vegetables etc. Grazing / eating “on the go” increase in snack-type foods, new types of breakfast ranges Demographics -increase in single person households. Family members eating separately – increase in single portion ready meals Increase use of technology in the home e.g. freezers / microwaves; Foods with long shelf-life as greater demand for convenience – possibly shop less frequently Increases in disposal income – more money to spend on food; increased use of “takeaways”, ready meals etc. Increased interest in other cultures / travel; diverse ethnicity – great increases in range of “foreign” foods available Increased media attention given to food issues affects people’s level of knowledge etc. Religion e.g. kosher, halal Production methods e.g. energy use (Duchy Originals labelled); Vegetarianism – increased availability of vegetarian alternatives; decreased use of animal derivatives e.g. animal fats in baked goods, gelatine in yoghurts – to market to vegetarians, to improve nutritional values and because of health fears post-BSE Healthy eating issues – increased interest and awareness – e.g. avoiding hydrogenated fats, increases in fruit and vegetables, high fibre ‘white’ bread; government campaigns to improve healthy eating; food labelling to improve healthy eating; media interest in healthy eating issues; celebrity interest in healthy eating e.g. Jamie Oliver’s school meals campaign Neutraceuticals e.g. cholesterol lowering spreads; probiotics e.g. yoghurts / drinks; fortified e.g. orange juice with added calcium Particular foods / ingredients / types of food / cooking made fashionable by celebrity chefs e.g. Jamie Oliver (Italian ingredients, simple preparation), Nigella Lawson (rich desserts), Delia Smith (cranberries) Body image – “weight watchers” ranges, virtually fat free yoghurts etc, fat replacers


15.

Clarence Birdseye and Gary Rhodes are examples of inventors and designers who have significantly influenced the design and style of food products. From the period 1970 to the present day, evaluate the work of two other food product designers, inventors or celebrity chefs with whom you are familiar, indicating how each has influenced the trends and styles of particular food products. [26] • Ken Hom – Chinese; • Keith Floyd - Foreign Influences; • Paul Gayler – Modern British cooking; • Nico Landeris – simplicity, ingredients; • Madhur Jaffrey – Indian; • Elizabeth David – emphasis on ingredients; • Raymond Blanc - emphasis on ingredients: • Ainsley Harriet etc – ‘Ready Steady Cook’ encouraging people to become adventurous.

Award 13 marks per designer discussed. Answers must relate to the design and style of the food they produced. Written answers need to be validated.

TOTAL FOR PAPER

100 marks


DESIGN AND TECHNOLOGY PAPER DT3– MARKING SCHEME SYSTEMS AND CONTROL TECHNOLOGY SECTION A 1.

(a)

Draw a labelled diagram representing the life cycle of a product which has been subjected to frequent revitalisation. (4)

(b)

Explain four key features of your diagram (4)

No of Purchasers

Matuirity


No Profit Launch

(a) (b)

Some Profit

Growth


Declining Profit

TIME

Award up to four marks for a clearly labelled diagram as shown above. [4] Award one mark for a precise explanatory statement of each of four key features.

Launch Maturity Drop in sales Revitalisation Note: The key feature must show the drop in sales and revitalisation. The time must be apparent. Award only half marks for a basic diagram; Award only half marks if the diagram is incorrect but the discussions are correct.

[4]


2.

(a)

Draw the profile of a cam that will give a simple harmonic motion in the follower. (4)

(b)

Draw a labelled sketch of the displacement diagram. (4) Award up to four marks for a detailed drawing which accurately conveys the motion. Award up to four marks for a detailed sketch which accurately conveys displacement.

(a)

[4] (b)

[4] 3.

(a)

Describe the importance of binary notation to digital electronics.(4) Binary notation is a number system that can be represented by a digital level as either of two states, on or off. The individual 1’s and 0’s are called ‘bits’ and these can be linked in hexadecimal notation to form ‘bytes’ then system that is universally used to transfer information in computers. These binary digits may also be represented digitally by encoding each digit into binary, this is called BCD (binary coded decimal). [4]

(b)

Draw the logic symbol and truth table for an X-OR gate(4)

A 0 0 1 1

B 0 1 0 1

Q 0 1 1 0 [4]


4.

Describe an industrial processing method of creating products or components using a named plastic material. (8) Award one mark for the name of a suitable plastic material.

5.

Injection moulding (polythene), Calendaring( any thermoplastic), Vacuum Forming(polystyrene or ABS), Blow Moulding (PET)

[1]

Award up to seven marks for accurate description of the process.

[7]

Describe four advantages of using pneumatic control in systems design. (4 x 2) Candidates may answer this part of the question with reference to specific examples. Award up to two marks for each advantage based on:

Availability of power sources. Most manufacturing companies have compressed air as a standard power source in addition to electricity. Reliability. Equipment is generally very reliant over a long working life and quite robust in use especially when compared to electronic systems. Adaptability. Being able to be introduced into existing machinery with the minimum of cost and alterations. Safety. Good safety record industrially, compared with electrical or hydraulic power sources. 4 x [2] SECTION B 6.

Explain how the 3Rs (reduce, reuse and recycle) can influence product designers in contributing towards a more sustainable lifestyle.(8) Award up to a maximum of four marks for one developed response based on one R and up two marks for each of the other two. Candidates should make reference to one example of each option and explain how it contributes towards a more sustainable lifestyle. Give credit to reflect the maturity of response which could be based on: • • •

Reducing the amount of materials it takes to produce a product e.g. smaller scale, simplicity of design, Re-Using parts of a product as in photocopiers Recycling – consideration of materials chosen for their ability to be recycled, making them easy to recognise and disassemble. [8]

Note: Award up to a maximum of three marks for any two developed responses and up to two marks for the remaining one.


7.

Explain the advantages that hydraulic power has over pneumatic power in systems and control applications. (8) Award up to two marks for each explanation of four advantages based on: • High forces • Accurate positioning • Where constant feed is required • Where a load must be inverted • Where feeds are required under intermittent loading.

8.

4 x [2]

Design Registration is one form of Intellectual Property that gives protection to products and is issued by the Patent Office. Explain the essential features of Design Registration (8) Award one mark for each feature or point: • Protects only the visual appearance of an object Shape and configuration (three-dimensional) Pattern and Ornament (two-dimensional). • Lasts for an initial period of 5 years • Can be extended in four 5-year terms to give protection for a maximum of 25 years • Becomes a property which can be bought, sold, hired or licensed

9.

[1] [2] [1] [1] [1] [2]

The mobile phone has been subjected to technology push and market pull forces in the evolution of the product. Describe how a named product of your choice has been affected by these marketing forces. (8) Description of a product where the impact of technology push and market pull is evident in the evolution of the product . Award up to 2 marks for each developed point. [8]

10.

Describe how the work of British Standards Institution impacts on the design and manufacture of products. (8) Candidates may consider ‘What life would be like if.. ‘ • credit cards were different sizes • light bulbs didn't fit into lamps • railway lines were different widths • microwave ovens emitted large amounts of harmful radiation • washed clothes no longer fitted because there were no care labels or warnings Standards affect our daily lives in many ways, making life easier, safer and healthier. A few examples that candidates might consider include : • Ensuring electrical wiring is safe in the equipment we use in homes and offices • Rationalising clothes sizes across different countries • Assisting businesses to improve the environment with environmental management systems • Advising on safety of sunglasses to protect our eyes • Guidance on Data Protection to protect us from inaccurate information being held on us by companies and employers • Helping to make buildings more accessible to disabled users. [8]






• • • • • •

Level 2 10-14

• • • • • •

Level 3 15- 20

• • • • •

Level 4 21-26

• • • • • • •



11.

Systems designers will often have a ‘toolbox’ containing various strategies for creative thinking such as brainstorming. Describe in detail and evaluate two other creative thinking strategies with which you are familiar. [26] Candidates will likely answer the question in terms of the following strategies: Innovation techniques such as: Inversion: reversing the problem, looking at it in a different way. Brainwriting: groups write down their ideas. Problem abstraction: reducing the problem into its basics. Scamper: substitute, adapt, combine, magnify, put to other uses, eliminate, rearrange. Analogies / Information Transfer: thinking of a different product/object but has certain properties in common. Morphological analysis: Identifying the key features of a product and then considering different ways of achieving the features. Modelling and prototyping. Lateral thinking In addition to these, systems designers may use a new method called Concept Transfer. In this method, the concept is extracted from one typical system or product and then, the concept is applied to the other system. Compared to the technology transfer, the concept can be transferred easily to other systems

12.

Quality control and Quality Assurance are important features that are considered when manufacturing products. Fully describe these terms with references to named products whenever possible. [26] Description of Quality control Total Quality Control is the most necessary inspection control of all in cases where, despite statistical quality control techniques or quality improvements implemented, sales decrease. The major problem which leads to a decrease in sales was that the specifications did not include the most important factor, “What the customer required”. The major characteristics, ignored during the search to improve manufacture and overall business performance were: • • •

Reliability Maintainability Safety

Using electronic or computerised systems to check and monitor products during manufacture. Advanced systems developed can detect faults or identify sub standard component parts of products during production. The use of sensors and feedback to allow automated quality control. Control programs to manage the automated process to ensure reliability and maintainability.


Description of Quality assurance Quality Assurance covers all activities from design, development, production, installation, servicing and documentation. This introduced the rules: "fit for purpose" and "do it right the first time". It includes the regulation of the quality of raw materials, assemblies, products and components; services related to production; and management, production, and inspection processes. One of the most widely used paradigms for QA management is the PDCA (Plan-Do-CheckAct) approach, also known as the Shewhart cycle. Using quality control systems and processes rigorously and consistently demonstrates quality assurance. The outcomes of quality control systems and processes trigger quality improvement. Electronic, mechanical or computer control systems can ensure that a process or procedure is consistently applied allowing standards to be of a certain level throughout. Systems may be adapted or ‘de-bugged’ for further improvements in standards. 13. The ‘Four Ps’ are significant features of selling products in the market. Describe the essential features of each of these. [26] A reasoned and balanced discussion around the use of the four Ps for selling a product. Performance is given credit under Product. The Four Ps : Product up to 6 marks • Needs to sell • How does it compare with competition • How reliable is it • What attributes or features should the product have based on market research intelligence • Does it meet the expectations/desires of the market segment • Is there product differentiation • Is there an attempt to sustain brand loyalty • Product life cycle Price up to 6 marks • Price to fit the target market • External criteria such as capturing market share • Rate of growth • Elastic demand- how much can the price change as a result of differing demand • What price will the market bear • Costs of production will have an effect on price of the product Place up to 6 marks • How will the product be distributed • Product reaches target market by being in right place at the right time • Distribution may be thought of as a geographical factor • What product sells in different parts of the country/continent • JIT • Access to foreign markets


Promotion up to 8 marks • About image creation for the product and manufacture • Sales push strategies • Coupons or money off pull strategies • Advertising media • Publicity – often free – press releases • Personal selling • Trade fairs and exhibitions 14.

Describe how cultural trends, social and environmental pressures and fashion styles influence the decisions we make when buying electronic products. [26] Candidates should address cultural trends, social, environmental and current fashion influences for maximum marks. References also to Peer group pressure, use of catwalk, idols Systems based products become subject to cultural trends e.g. Ipod, MP3 players, as a result of rapidly advancing technology, and the ability to cope with the demands of modern society. Systems products often become status symbols and ‘street cred’ icons. Environmental issues often promote systems products for a number of reasons e.g. improved efficiency or performance, low voltage power, low energy consumption, alternative energies, portability, advanced / multiple features, compact size / miniaturisation.

15.

Jonathan Ive and Akito Mori, are examples of electronic systems designers who have significantly influenced the design and style of products in their fields. From the period 1970 to the present day, evaluate the work of another designer who you are familiar with, indicating how he/she has influenced the trends and styles of particular electronic products.[26] The identification of a particular systems designer with analysis of their influence on product design through the products within their responsibility. Some typical responses would include the following: Sinclair Research Ltd is a consumer electronics company founded by Sir Clive Sinclair in Cambridge England.(originally as Sinclair Radionics in 1961) to sell hi-fii equipment, calculators, radios and other products. In 1966 Sinclair created but never sold the world's first pocket television. In the 1980s Sinclair entered the personal computer market with the ZX80. In 1982 the ZX Spectrum was released, later becoming Britain's best selling computer, competing aggressively against Commodore and Amstrad. At the height of its success, and. The combination of the 1984 failures of the Sinclair QL computer and TV80, and the 1985 Sinclair C5 electric vehicle bankrupted the company, and a year later Sinclair sold the rights to their computer products and brand name to Amstrad. Sinclair Research Ltd still exists today, continuing to market Sir Clive Sinclair's newest inventions.


Jonathan Paul Ive CBE is Senior Vice President of Industrial Design at Apple Inc. He is internationally renowned as the principal designer of the iMac, iPod and the iPhone. Critics regard Ive's work as being among the best in industrial design, and his team's products have repeatedly won awards such as the Industrial Designers Society of America's Industrial Design Excellence Award.Ive was the winner of the Design Museum's inaugural Designer of the Year award in 2002, and won again in 2003. In 2004, he was a juror for the award. William Henry Gates III (Bill Gates) is an American entrepreneur, philanthropist and chairman of Microsoft, the software company he founded with Paul Allen During his career at Microsoft he has held the positions of CEO and chief software architect. Main influences include designing and developing the operating system for the PC, Microsoft delivered it to IBM as PC-DOS. Windows operating systems for PC’s and Networks. Monopolisation of this field. Trevor Baylis is an English inventor. He is best known for inventing a wind-up radio. Rather than using batteries or external electrical source, the radio is powered by the user winding a crank for several seconds. This stores energy in a spring which then drives an electrical generator to operate the radio receiver. He invented it in response to the need to communicate information about AIDS to the people of Africa. This has infuenced a range of wind up products including torches and Mobile phone chargers. Links can be made to products with convert alternative energy for power supplies. He now runs Trevor Baylis Brands plc, a company dedicated to helping inventors to develop and protect their ideas and to find a route to market.

TOTAL FOR PAPER

100 marks

GCE DESIGN & TECHNOLOGY Specimen Assessment Materials 85 ASSESSMENT GRID SUBJECT: DESIGN AND TECHNOLOGY : Product Design Assessment Objectives Raw Marks (Actual/Notional) AO1 AO2 UNIT 1

UNIT 2

DT1

10 %

Paper Total Mark

Q1

4

4

Q2

4

4

Q3

4

4

Q4

4

4

Q5

4

4

Q6

4

4

Q7

4

4

Q8

4

4

Q9

15

15

√

Q10

15

15

√

Q11

15

15

√

TOTAL (Marks)

35

35

AO1

AO2

(16 %)

(14 %)

DT2

TOTAL (Marks)

70

√ 80

70

AO1

AO2

150

DT3

(10%)

(10 %)

Q1

4

4

Q2

4

4

Q3

4

4

Q4

4

4

Q5

4

4

Q6

4

4

Q7

4

4

Q8

4

4

Q9

4

4

Q10

4

4

Q11

13

13

√

Q12

13

13

√

Q13

13

13

√

Q14

13

13

√

Q15

13

13

√

TOTAL(Marks)

UNIT 4

QWC (√ )

10%

Design and Make

UNIT 3

Synoptic ( √)

AO1

AO2

DT4

(16 %)

(14 %)

TOTAL (Marks)

80

70

TOTAL

150 470

√

GCE DESIGN & TECHNOLOGY Specimen Assessment Materials 86 ASSESSMENT GRID SUBJECT: DESIGN AND TECHNOLOGY : Systems and Control Paper Total Mark

Assessment Objectives Raw Marks (Actual/Notional) AO1 AO2 UNIT 1

UNIT 2

DT1

10 %

10%

4

4

Q2

4

4

Q3

4

4

Q4

4

4

Q5

4

4

Q6

4

4

Q7

4

4

Q8

4

4

Q9

15

15

√

Q10

15

15

√

Q11

15

15

√

TOTAL (Marks)

35

35

AO1

AO2

(16 %)

(14 %)

DT2

TOTAL (Marks)

70

√ 80

70

150

AO1

AO2

DT3

(10%)

(10 %)

Q1

4

4

Q2

4

4

Q3

4

4

Q4

4

4

Q5

4

4

Q6

4

4

Q7

4

4

Q8

4

4

Q9

4

4

Q10

4

4

Q11

13

13

√

Q12

13

13

√

Q13

13

13

√

Q14

13

13

Q15

13

13

√ √

100

TOTAL(Marks)

UNIT 4

QWC (√ )

Q1

Design and Make

UNIT 3

Synoptic ( √)

AO1

AO2

DT4

(16 %)

(14 %)

TOTAL (Marks)

80

70

TOTAL

150 470

√

GCE DESIGN & TECHNOLOGY Specimen Assessment Materials 87 ASSESSMENT GRID SUBJECT: DESIGN AND TECHNOLOGY : Food Technology Assessment Objectives Raw Marks (Actual/Notional) AO1 AO2 UNIT 1

UNIT 2

DT1

10%

Paper Total Mark

Q1

4

4

Q2

4

4

Q3

4

4

Q4

4

4

Q5

4

4

Q6

4

4

Q7

4

4

Q8

4

4

Q9

15

15

√

Q10

15

15

√

Q11

15

15

√

TOTAL (Marks)

35

35

AO1

AO2

(16 %)

(14 %)

DT2

TOTAL (Marks)

70

√ 80

70

AO1

AO2

150

DT3

(10%)

(10 %)

Q1

4

4

Q2

4

4

Q3

4

4

Q4

4

4

Q5

4

4

Q6

4

4

Q7

4

4

Q8

4

4

Q9

4

4

Q10

4

4

Q11

13

13

√

Q12

13

13

√

Q13

13

13

√

Q14

13

13

√

Q15

13

13

√

100

TOTAL(Marks)

UNIT 4

QWC (√ )

10%

Design and Make

UNIT 3

Synoptic ( √)

AO1

AO2

DT4

(15 %)

(15 %)

TOTAL (Marks)

80

70

TOTAL GCE Design & Technology SAMs (2009-2010)/JD

150 470

25 September 2007

√