GCE Design & Technology Unit: 9DT01 - Portfolio Evidence: Hotel Indigo Outdoor BBQ Area

Oct 20, 2026

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GCE Design & Technology Unit 9DT01 portfolio evidence describing a 59-slide development journey for a hotel outdoor BBQ area at Hotel Indigo in Stratford-upon-Avon. The candidate explores possibilities, narrows to a chef’s BBQ preparation area, and refines a final concept through design, justification, and iterative consultation. Evidence is assessed across investigation, research, specification, design ideas, and development, using client needs, anthropometrics, food safety, dimensions, and testing plans to support technical, measurable specifications.

LanguageEnglish

CategoryTechnology

FormatPDF

Pages5

Reading Time13 min

AccessFree to download

General Description

Investigation Evidence (Slides 2, 3, 5)

Investigation / Research Evidence (Slides 7-15)

Specification Evidence (Slide 16)

Design Ideas Evidence (Slides 17-24)

Development Evidence (Slides 26-32)

GCE Design & Technology Unit: 9DT01 | Full Portfolio Evidence | | | | --- | --- | --- | | General Description: The candidate submits a 59-slide portfolio that begins with the client at their chosen location, exploring a range of possibilities before narrowing the focus to three areas for more detailed study. Following further investigation and discussion, the selected option, a work unit for the hotel’s outdoor BBQ area, is chosen for development. A variety of design ideas are explored before the final concept is refined. The outcome is achieved through an extensive development process, resulting in a sophisticated, fully functional product that demonstrates a wide range of accomplished skills. | | Mod Mark | | Grid 1:
Investigation
Evidence
Slides: 2, 3, 5 | A wide range of relevant possibilities is identified on slide 2, featuring the candidate’s chosen client, a hotel manager, at the selected location, Hotel Indigo in Stratford-upon-Avon. On slide 3, the three most pertinent possibilities are explored in greater depth. The chosen option, a chef’s BBQ preparation area, is effectively identified and justified on slide 5, along with a sound investigation of the client’s needs, wants, and values. However, this element is not as comprehensive as it could be, and the opportunity to include an initial design brief was missed. | Level 2 | | Grid 2:
Investigation / Research
Evidence
Slides: 7, 8, 9,10, 11, 12, 13, 14, 15 | This section begins on slide 7 with an analysis of the research required to support the thorough design and development of a successful outcome. Detailed and relevant anthropometric data, both specific and for general use, is presented on slides 11 and 12. Food safety requirements and location factors are outlined on slide 8, while slides 9 and 10 show detailed dimensional limitations and considerations for the wide range of tools and equipment that will be used in the area. An outline analysis and staff flow diagram appear on slide 13, and an evaluation of successful existing products is included on slide 14. This element would have benefitted from more extensive client consultation. Additional client input is provided on slide 15, where appropriate design styles are explored. Overall, this is a comprehensive research section; however, the client’s needs, wants, and values are only partially developed, placing it at the top of Level 3. | Level 3 | | Grid 3:
Specification
Evidence
Slide 16 | In this section, candidates are expected to produce a focused design brief that fully reflects the investigated needs, wants, and values of the client or end user. Specification points should be realistic, technical, measurable, and well justified.
A concise and comprehensive design brief is presented at the top of slide 16, although the reference to “ample space” could have been more specific. Most of the specification points on slide 16 are realistic, technical, and measurable, and the links back to the relevant areas of research are a valuable addition. Some points, such as “be moveable” and “use cost-effective | Level 3 | | | materials”, would benefit from greater specificity; however, the justifications provided are perceptive. The inclusion of the column “How I will test this” is particularly useful and will support the testing and evaluation stage. Overall, the work is largely comprehensive and therefore sits atthe lower end of Level 3. | | | --- | --- | --- | | Grid 4:
Design ideas
Evidence
Slides: 17, 18 to 13, 19, 22, 24 | In this section, candidates are expected to use a range of design strategies to develop practical ideas that respond directly to the client and the specification. They should demonstrate commercial awareness, apply appropriate technical skills and materials knowledge, and justify their decisions through both prior and additional research. Imagination is essential, with inspiration drawn from sources such as nature, industry, design movements, and eme

FAQs

What is the portfolio’s final selected project option for development?

The chosen option is a work unit for the hotel’s outdoor BBQ area, developed as a chef’s BBQ preparation area.

Which main research evidence is highlighted in the portfolio?

The research section includes anthropometric data, food safety requirements, location factors, dimensional limitations for tools and equipment, an outline analysis with staff flow, and evaluation of existing products.

How does the specification step on slide 16 relate to earlier investigation and research?

A concise design brief is presented on slide 16 with specification points that are realistic, technical, measurable, and linked back to relevant research areas, supported by justification and testing guidance.

Oct 20, 2026

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