Course: WVA 104 Sauces, Condiments & Dressings

Cooking Laboratory Exercise

Product Development For Project

In today’s class, students will continue working on the product development project. The instructor will review the project handout and all reading materials as needed. Students will use this class time to work on project components and meeting the project completion requirements.

In Weeks 13, 14 and 15

Students are asked to work on the development of a sauce, condiment, or dressing for their product development project. Students are asked to utilize local and sustainable foods and resources to produce a value-added food product that could ultimately be marketed for commercial sale. As part of the final project, students are expected to produce and present a sample of the item for tasting and student feedback.   This project will be completed individually. Students will be expected to present their project to the class via an oral presentation.  Product will be bottled or canned with original packaging, nutritional labeling, and suggested product placement within the institutional foods marketplace.

Product development will be conducted during weeks 13, 14, and 15 within the cooking laboratory. Students are asked to communicate with the instructor regarding product needs. Students will be required to discuss available products for sauces, dressings, and condiments product project. Product approval must be given by the instructor and needs to have reasonable cost expectations.  Students will create a marketing and production plan with sustainability goals and benchmarks

Students will provide a detailed recipe costing sheet of the product to be produced and a cost of item per unit and/or item.  Please use the Recipe Costing Sheet in the On Cooking textbook.

Questions for students to consider and answer:

- How much does this product cost to make?
- How much does it cost to package?
- How much does it cost to produce?
- What are the variables in cost to produce this food item?
- Marketing and production plans with sustainability goals and benchmarks?
- Costing of the product?
- Standardized recipe(s)?
- Detailed recipe costing sheet of the product to be produced?
- Cost of item per unit and/or item?
- Production costs?
- Packaging costs?
- Variables in cost to produce this food item?

Students will develop and use standardized recipes and measurements in recipe development and create a detailed recipe costing sheet for the food product to be produced in bulk. Students are asked to use lecture and laboratory to work on project components towards completion.
Click here to download the Project Development Project document
- Product Development Project.doc (26.11 KB)