v5,spring2016

SWEETDesign
Challenge

1 SCENARIO
YourschoolsHRTB(Hotel,RestaurantandTourism,andBusiness)academy
needsaSWEETtreattoaddtotheirmenu.Theywouldlikeateamcompetitiontoselectanoriginal,
healthy,chocolatecandybar.Itshouldbebasedonathemeandwillbepitchedto3guestjudges.

2 DESIGNBRIEF
Yourteamwillplan,design,name(brand)andcreateaprototypechocolatecandythatissocially
responsible.Thechocolatecandybarmusthaveatleastonehealthyingredient,somethingthathas
nutritionalvalueperthenutritionfacts,andthewrapper(packaging)mustbeeither
edible,biodegradableorrecyclable.(Note:morethanonehealthyingredientmaybeincluded,butno
unhealthyingredients)

3 TEAMSIZE,ROLES,ANDRESPONSIBILITIES
Inordertoplan,design,construct,andpresentyourcandyyouwillbeorganizedinateamthatwill
covertherolesindicatedbelow.However,eachteammembermayhavetocoveranyroleincaseof
anabsence.Note:theentireteamisexpectedtoparticipateduringmanufacturing.
Role
Responsibilities
Engineer,Project
Ensureteamunderstandsandfollowsdesignandsolutionconstraints
Manager
Leaddevelopmentofdocumentationandpresentation
Ensureteammeetsprojectdeadlines
Engineer,
Form/Mold(candy
shape)

DesigncandybarFormandMold
CreateFormandMoldbysafelyusingtoolsandequipment
Contributetodocumentationandpresentation

Engineer,Chocolate

Designcandybaringredientsandrecipe
Createcandybarmakingprocesssteps
Contributetodocumentationandpresentation

Engineer,Packaging

Designcandybarname(brand)forpackaging(label,andwrapper,ifused)
Createpackagingprocesssteps
Contributetodocumentationandpresentation

Keyskillsforallroles:creativity,handtoolsandpossiblysomepowerequipment,ontime,organized,
outofboxthinker,publicspeaking/presentation,sketch/draw,teamplayer,wordprocessing

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4 MATERIALS

Moldmaterial(recyclable)
o Wood,BalsaWood,orCardboard
o Adhesive
Formmaterial
o ABSPlasticSheetsorrepurposedsmallplasticcontainer
Ingredientsandpackaging
o Perteamsdesign,whichshallbeidentifiedinMaterialListsprovidedtoinstructor
EngineeringNotebook
o 1perteam

5 EQUIPMENT

Measurementtools:
o tapemeasure,ruler
Materialshaping,removal,cuttingtools:
o scrollsaw,handsaw,copingsaw,chisels,files,handdrill,vice,clamps,scissors,XActo
knife
o ThermoplasticVacuumFormer
Materialfastener:
o Adhesiveforwood,cardboard,orlabeland/orwrapper
o Hotglue&gun
InformationTechnologytools:
o computers,withinternetaccessandMicrosoftOfficeorGoogleDocssoftware
o color(laser)printer
Safetyprocessingequipment:
o safetyglasses/goggles

Note:Priorknowledgeassumedwithmeasurementtools,materialfastener,informationtechnology
tools,andsafetyequipment.Evidenceofa100%passingsafetytestmustbeonrecordforanystudent
usingmaterialshaping,removal,cuttingtools,asrequired.

6 MANUFACTUREEQUIPMENT

Surface
o Tableswithplasticcovering
Foodprocessing
o Waxpaper,Polyfoodservicegloves
Measure
o Volume:measuringtools(cups,spoons)
o Weight:kitchenscale
Mix
o Containers(bowls)toheatandcombineingredients(microwavesafe),spoons
o Oventomeltchocolate
o Refrigeratortocoolchocolate

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7 DESIGNCONSTRAINTS

Safetyfirst
.Allsafetyrulesandpracticesmustbefollowed.Forequipmentusethatrequires
passingasafetytest,youmaynotattempttouseequipmentuntilyouhavebeentrainedand
passedasafetytest.Immediatelynotifyyourinstructorifyouobserveanyunsafeconditionsor
haveanyquestionsaboutthesafeuseofanytoolsorequipment.
DesignMethod
:teamsshallfollowEngineeringDesignProcessandmayiterateanysteps
Size:
o Volume:lessthanapproximately5070milliliters
o Weight:lessthanapproximately60grams
Ingredients:
o Mustcontainatleastoneofthefollowing
HEALTHY
ingredients:(bewareofallergies!)
e.g.nuts,seeds,driedfruit,herbs,spices,proteinpowder...
o Recipemustbesubmittedtoinstructorforapprovalandforshopping
Branding
:Thecandybarnamemustreflectitssociallyresponsibleimageandnotuse
trademarked,copyrightedorregisterednames.
Packaging:
o Packagingmustincludealabelonlyoralabelandawrapper,toidentifyandwrapcandy
o Packagingshallbeeitheredible,recyclableorbiodegradable.
o Labelmustataminimumincludebranding,ingredients,andnutritionfacts,whichmustbe
listedandcalculatedas%s.Itmayalsoincludeweight,companynameandaddress...
o LabelmustbedesignedusingMicrosoftWordorPublisherorGoogleDocs
o Labelmustnotinfringeonanytrademarked,copyrightedorregisteredwordsorimages.
Presentation:
o Teamwillpresentfollowingtojudges:
PresentationoftheEngineeringDesignProcessstepsfollowedanddesign
informationcreatedusingMicrosoftPowerpointorGoogleSlides
Formusedtocreatemolds
1thermoplasticvacuumformedmold
1packagedchocolatecandybar
o Allteammembersmustcontributetopresentationbypresentinganelementofthe
project
o Presentationcanincorporatemultimediasoftware,props,costumesorhooksandbe
safe!
Team:
o Eachteammembermustequallycontributetothedesignchallengeandproactivelytake
onothertasks,beateamplayer,iftheirtasksarecompletedandawaitinganotherteam
member.
o ProjectTime:
Approximately

16classperiodspluspresentations

HelpfulInternetResources:
o www.chocomize.com
,
www.customcandybar.com
o nutritiondata.com
,
www.recipal.com

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8 DELIVERABLES

Generalinstructions,
o Allofthefollowingdeliverablesorscansorpicturesofdeliverablesmaybeinsertedin
presentation.EssentiallyeachstepoftheEngineeringDesignProcessisidentifiedwith
relevantinformationtocreate.
o Sketches,tables,photos,andotheritemscreatedduringtheprojectshouldbeinsertedor
scannedtoincludeindocumentationbooklet,unlessitisindicatednottoincludeor
instructordeemsitunnecessarytoinclude.
o Presentationsareexpectedtobecreatedatthebeginningoftheprojectandrevised
throughout.Presentationpracticeshalloccurusinglatestavailableinformation.

DesignProcessStep

Deliverable(s)

Due

1.Identifytheneedor
problem

Createproblemstatementandstartingpointfor
researchandinvestigation
o Documentinitialquestionsteamhasthat
needanswers

Week1

2.Researchtheneedor
problem

Week1

3.Developpossible
solution(s)

Listmarketresearchresults
o Identifyname,weight,servingsize,cost,
healthyingredients,URLsforcomparable
candybars
Listconsumerpreferencesurveyresults
o Identifyquestionsasked,demographicsof
thoseasked,andsurveyresults

CreateMorphologicalChart,eachteammember
Week1&2
o UseMorphologicalChartworksheet
o Identifyproductfeaturecategories,sketch
pictures,withcolors,andnowords
Fromteammemberscharts,circle
selectionsthatinfluencebest
solution
Createdetailedcandybaralternatesolutions
sketches,atleast3or4(shape)
o Use8x11inchgraphpaperandpenor
pencil,includematerials,colors,andpossible
manufacturestepstobeused.Theseare
roughsketchesthatmayormaynotinclude
dimensionsorsizes.
o Annotateoneofthesketchesasyourfinal
solutionwiththenameofyourteam
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4.Selectthebest
possiblesolution(s)

Createdetailedpackagingalternatesolutions
sketches(label,labelandwrapper)
o Includename,weight,logo,NutritionFacts

o Use8x11inchpaper,withcolors
o Annotateoneofthesketchesasyourfinal
solutionwiththenameofyourteam

Createorthographicviewsofcandybarfinal
solution,withdimensions(shape)
o Use8x11inchgraphpaperandpenor
pencil
Createvolumecalculationworksheetforcandybar
finalsolution(ingredients)
o CreateNutritionFactstableforingredients
CreateMaterialLists
o Identifyingredients,packaging,tools,and
equipmentforprototypeandmanufacture,
withcosts(nolaborcosts)
Clearlyshowthecostofasingle
candybar(nolaborcosts)
o UseMaterialListsworksheetasatemplate

Week2&3

CreatePackaging(labelonly,labelandwrapper)
o Labelshallincludeallinformationrequired
perdesignconstraints
o UseMicrosoftWORDorPublisherorGoogle
Docstocreatealabelthatwillfitthe
manufacturedcandybar
CreateForm
o Constructmodelofdesignedcandybar,
whichistheFormusedtocreateMold
Modelshouldmatchorthographic
viewsanddimensionstogreatest
extentpossible
Modelmaybewood,cardboard,or
anyotherrecyclablematerialthatis
abletowithstandMoldmaking
process
o CapturephotosoftheForm
CreateMold
o ConstructMoldusingFormand
ThermoplasticVacuumFormingequipment
o CapturephotosoffinishedMold
ProcessFlowCharts

Week3&4

5.Constructaprototype

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Createdetailedprocessstepsto
manufactureandpackagedesignedcandy
bar.Stepsshouldincludeallnecessaryhealth
andsafetyandstepbystepinstructionsused
toproducefinishedproduct.
Createcandybars
o Capturephotosofactualmanufacturingand
finishedandpackagedcandybarstoinclude
indocumentation

6.Testandevaluatethe
solution(s)

Recordtestingresults,see
Testing/Evaluation/Assessmentsection

7.Communicatethe
solution(s)

CreatePresentationwithTitlepageasfollows:
Week4
o Includeteam/companyname,team
membersandroles,classname,instructors
name,titleornameoffinishedproject,and
animagerelatingtotheprojectoraphotoof
finishedproject.

8.Redesign

Redesign&Reflection,fromeachteammember
o Includeaselfandprojectreflection
o Ifanyredesigns,why?Also,whatwouldyou
modifyifyouhadmoretime?

Week4

Week4

9 TESTING/EVALUATION/ASSESSMENT

Eachfinishedandpackagedcandybarshallbeweighedandtheweightrecorded.Theaverage
weightofallcandybarsshallbeusedasthefinalweight.
InstructorandJudgesshallperformTesting/Evaluationbasedonfinishedandpackagedcandy
bar,andpresentation.
o Recommendation:Practicepresentationpriortotheactualpresentationtothejudges.
Assessments
o Workethicandcleanup
o Relevantclassassignments,ifnotdirectlypartofproject,tobegradedseparately
o Overallproductdevelopmentandfinishedproduct,DesignDocumentationBooklet,and
presentation,asassessedbyinstructorandjudges(seeFinalPresentationEvaluation
Rubric)
o Selfandpeerevaluationformforeachteammember,completedatendoftheproject
o Note:rubricssubjecttochangeatanytimeduringproject;moredetailedrubrics,that
clarifyexpectations,maybeprovidedfordocumentation,morphologicalmatrix,and
groupwork.
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9.1 FINALPRESENTATIONEVALUATIONRUBRIC
Criteria

Design
Documentation
Booklet

DesignEffort

Minimal
performance
(14points)
The
documentation
bookisnot
organizedand/or
missingthreeor
more
components;it
includesseveral
grammatical
errors.Thebookis
NOTbound.
Littleevidenceof
designisincluded
inthe
documentationto
verifythatthe
productis
authenticand/or
unique.

WorkingDrawings

Drawingsarevery
sloppysketchesof
thefinalproduct
thatmay/maynot
correlatewith
actualproduct
designpresented.

ProductMaterial
Lists

Thebillof
materialslistis
completed
incorrectlyor
missing

Adequate
performance
(58points)
Thenotebookis
missingoneor
twocomponents,
and/oritis
looselyorganized
andbound.

Thematerials
includedhelpto
buildacasefor
anauthentic
productdesign
andproduction,
however,more
couldhavebeen
provided.

Exemplary
performance
(910points)
Nocomponents
aremissing;the
contentand
organizationare
clearlyevidentin
thebound
documentation.

Substantialand
organized
materials
documentthe
designeffortand
clearlyportraythe
designprocessof
theproductfrom
conceptionto
completion.
Drawingsare
Thedrawings
somewhat
includeboth
correctanduse
orthographicand
universaldrafting pictorialviewsto
procedures;some aidin
techniques.
communicating
Dimensionsare
thedesign;
missing.
Drafting
proceduresare
correct.
Thebillof
Anorganizedand
materials
clearbillof
includesmost
materialslist
primary
whichincludesall
ingredientsalong ingredientsforthe
withsomepricing productionofthe
information.
product,is
included,along
withpricinginfo..

Score
(points
earned)

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ProcessCharts,
ProductionPlan

Anincompleteor
noflowprocess
chartisincludedin
the
documentation

Moststepsinthe
manufacturingof
theproductare
includedinthe
processcharts.

Engineeringof
formandmold

Themoldand
formaredamaged
ordirtywithlittle
attentiontodetail.
Differentmaterials
shouldhavebeen
includedtomake
theproducts
designbetter.
Servingsizewas
nottakeninto
accountduring
designing.

Themoldand
formareclean
withoutcracksor
otherdamage

Creativityand
Originality

Healthy
Ingredientsand
Taste

Socially
responsible
packaging

Allthestepsinthe
manufacturingof
theproduct,
includingsafety,
areincludedinthe
processcharts.
Theformand
moldareclean
anddamagefree
afteruse.Various
materialsare
incorporatedinto
theproducts
designandfulfilla
specificpurposein
theproduct.The
productserving
sizeisappropriate
forasingle
serving.

Atrulyauthentic
designofanew
productis
provided.

Thecandytasted
goodandit
includedoneor
morehealthy
ingredients.

Thepackage
meetsthe
requirementsof
beingrecyclable,
reusable,
biodegradableor
ediblebutlacks
overallaesthetic
appeal

Thepackagingis
creativeand
appealing.It
meetsthe
requirementsof
beingrecyclable,
reusable,
biodegradableor
edible

Paidattentionto
presentersand
allowedthemto

Showedinterestin
presentation,
askedrelevant

(x2)

Variousmaterials
areusedinthe
products
construction,but
littleorno
evidenceexists
regardingwhy
certainmaterials
andportionsare
used.
Thereislittleorno Theproduct
evidenceof
exhibitssome
creativityand
creativeaspects
uniqueness;the
initsdesignand
productissimplya concept.
regurgitationof
anotherproduct.
Nohealthy
Eitherahealthy
ingredients
ingredientwas
includedandthe
missingorthe
tastewas
candywasnot
unappealing.
tasty.
Littletono
thoughtwasput
intothepackaging
ornonewas
completed.The
packagingwasnot
socially
responsible.

Participation:
Didnotpay
activeinvolvement attentionor
showedlittle

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duringotherstest
andevaluation

interestin
presentation.

presentwithout
interruptionor
questions.

question(s),and
showedrespectfor
presenters.

Participation:
activeteam
memberfor
product
developmentand
testandevaluation

Didnotparticipate
equallyorallowed
teammember(s)
todomostorallof
thework.

Participated
sufficientlyto
completethe
product.

Wasateamplayer, (x2)
showedinterestin
product,worked
outsideofclass,
contributedmore
thanorledother
teammember(s)

Overall
Presentationto
Judges

Thepresentation
ispoorlyprepared
ornotinteresting

Thepresentation
isadequate,but
notexceptional.

Thepresentation
isexceptionaland
memorable

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9.2 ENDOFPROJECTSELFANDPEEREVALUATIONFORM

SelfandPeerEvaluation
TeamName____________________________________________
YourName_____________________________________
(Usingcompletesentences,answerfollowingquestions,thencompletethetablebelow)
Whatpartofthisdesignchallengedidyoulikebest?Oristhemostimportantthingyoulearned?
Why?

Whatpartofthisdesignchallengedidyoufindmostchallenging?Orleastchallenging?Why?

Ifyoucouldrewritethisdesignchallenge,whatwouldyoudodifferentlytoimproveit?

Listeachofyourteammates
andyourself
below.Brieflystatetherole(s)playedbyeachandkeytasks
completed.Also,indicatehowmuchoftheentireeffortwascontributedbyeach(e.g.ifthree(3)
teammembersworkedequallyonthechallenge,thenyouwouldindicate33.33%ofentireeffortfor
each).
TeamMemberName

Role(s)

Keytaskscompleted

%ofentire
effort

=100%

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