Course: WVA 104 Sauces, Condiments & Dressings

Project

Sauces, Condiments, and Dressings Product Development Project

In this project students will create and develop a sauce, dressing, or condiment utilizing local and sustainable foods and resources that could be developed for commercial sale and institutional use.  This project will be completed individually.

1. Students will be expected to present their project to the class via an oral presentation.
2. Product will be bottled or canned with original packaging, nutritional labeling, and suggested product placement within the institutional foods marketplace.
3. Students will be expected to create visual aids, comment cards, and hand outs for the class that detail the type of item, cost estimates for producing the item, and a discussion of why this product was selected.
4. Students will be expected to present a sample of the item for tasting and student feedback.
5. Students will create a marketing and production plan with sustainability goals and benchmarks.
6. Costing of the product with standardized recipes for recipe conversion in product production.
7. Students will provide a detailed recipe costing sheet of the product to be produced and a cost of item per unit and/or item.

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.

Please see project handout for additional information.
Click on item below to download the Product Development Project.
- Product Development Project.doc (26.11 KB)