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Quick Wrap of the Week

This week you have costed your product, developed your prototype and its ‘gold standard’, kept detailed notes on your product such as the recipe, its
Wrap up
© International Culinary Studio

You have reached the end of Week 2.

This week you have costed your product, developed your prototype and its ‘gold standard’, kept detailed notes on your product such as the recipe, its yield, and you have taste tested it with a group of people who are more professional than family and friends.

Surveys from your testing gave you detailed feedback on any adjustments that you needed to make to your prototype. Your prototype is still in a small quantity, in the coming weeks lessons we are going to discuss the necessity to conduct a pilot at the plant where the product is made and tested on a larger scale. This is because when a product is scaled, changes occur that may have been unforeseen when you were creating a small amount of the product.

See you in week 3!

Chef Andy

© International Culinary Studio
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