Quarter 4
Quarter Two
This quarter in Design Technology, the challenge was to cook a three course meal in sixty minutes or less. This included a process of designing, planning, and the actual execution of the challenge, completed by a reflection based on the experience that we gained and how we can improve in the future. Throughout this, what I think is my best work this quarter was Criteria B: Design. This is my best work because of the effort I put into the work, and how thorough my explanation was. The first step to completing this assignment was to define nine different design specification in our own words, these being aesthetics, cost, customer, environment, safety,, function, material, and manufacturing. From those, we had to choose four design specifications that we would like to apply to the planning of our dishes, the design specifications that I chose were cost, customer, aesthetics, and manufacturing. Then, I broke down some of these design specifications again into checklist form, so that it would be easier to cross-reference to the three-course planning. Each food set had to have an appetizer, and main course, and dessert. At home, I created four sets of these, cross-checking each of them with the design specification. However, during the personal-helping-time at school, my teacher and I evaluated the four courses, and decided that it would be best to combine part of the appetizer with the main course, so the result was a three-course menu that had an appetizer, a main course integrated with an appetizer, and dessert. This three-course menu was then cross checked with the four chosen design specifications, and completed in class. After that, in the same class period, I sketched the dishes that I would be making, according to the design specifications, and after the sketching of the dishes, I once again labeled the nine design specifications of the food on the sketches to highlight how each design specification is included in the food and why the three-course-meal was the most ideal. This was my best work because of two reasons; the quality and the enjoyment. I personally think that the quality of my design was good, because I took my time and put my effort into completing them. Also, I enjoyed cross-checking the design specifications with the different meal designs, because it was in check-list form so my job became simpler. In the future, several improvements are to color the designs (I did not have color pencils at the time) and to be even more specific in how the nine design specifications are covered in the chosen three-course meal, along with redefining the design specifications to be more detailed themselves. This assignment relates with the Global Context "Orientation in Space and Time," because through the assignment I was able to modify the traditional foods of Papua and adjust it to suit a more modern theme of today. Through the assignment, I took a look at the history and significance on traditional food in Indonesia and how its still applicable in the world today, creating a more open minded mindset towards concepts of the past and their application in the present. I learned why history is so important, and expanded my personal perspective on histories of food.
Changes to
Planning
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Changes to Design
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Quarter One
Dishes We Cooked |
Ayam Taliwang |