Title: Activity: Product Development for Project
Course: WVA 102 Food Preservation Methods > Section: WVA 102 Food Preservation Methods

Activity: Product Development for Project

Product Development For Project

In Weeks 14 and 15

- Students are asked to work on the development of a preserved food product utilizing local and sustainable foods and resources 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.
- The proposed Preserved Food Product will have original packaging, nutritional labeling, and suggested product placement within the marketplace.
- Product Development will be conducted during Weeks 14 and 15 within the Cooking Laboratory. Students are asked to communicate with the instructor regarding product needs prior to the class as outlined by the instructor.
- Students will be required to discuss available products for food preservation product project. Product approval must be given by the instructor and needs to have reasonable cost expectations.
- Students will develop and use standardized recipes and measurements in recipe development of the preserved food product.
- Students will create a detailed recipe costing sheet for the food product to be produced and a cost of item per unit and/or of the individual food item.