This document discusses various aspects of pre-production for a project creating recipe cards, including financing options, ensuring adherence to schedules and deadlines, assembling a production team, securing locations and equipment, acquiring necessary permissions, and complying with relevant regulations. Kickstarter is identified as the most suitable funding source given the project scope and digital focus. Contingency time, scheduling, and backup of work are emphasized for staying on track. Specific roles like photographer, graphic designer, and chef are listed for the small production team.

1. Pre-Production Techniques
LO1
Craig Cassidy

2. Finance
Self Financed: “Financing of an investment with one’s own assets.”
Self-financed, basically means that you are funded by yourself and don’t get any help
from outside assets. The only problem with self financed projects is that you will need
a lot of money initially to complete a project. There are multiple examples of self
financed projects with many of them not actually succeeding due to lack of support
by bigger companies etc…
Employer/Client Financed:
This method of financing is where the project which you decide to do, is funded by a
client or someone who is employing you to do the project. You can get your project
funded by clients by probably pitching your idea to them and they will invest if they
like the idea of your project and its potential chance of success. When you are funded
by a employee there will be less freedom as there will be when funded by a client
because there will be more pressure with an employee.
Kickstarter:
Kick-starter is a website, on which people can post their ideas for projects and the
estimated cost for their project. So you basically post a brief overview of your project
and try and sell it to potential investors. If a person likes the sound of your project
then they can choose to invest some of their money into it.

3. Finance
Which source of funding will be most likely for your production and why?
I think that the source of funding for my project will have to be Kickstarter, because
firstly I don’t have enough funds available to my self to self fund the project and
also the idea isn’t that original so it will not probably go that well if trying to get
clients or employees to fund it. Also with my project being digitally based it will fit
in very well with the audience that kickstarter attracts.
Advantages :
Can attract a larger client base due to the large amount of traffic on the website.
There is an option to fund $1 so people can donate without it massively damaging
their bank balance
It’s not too huge of a project so therefore it won’t require too much funding.
Disadvantages:
With basically anyone being able to post on kickstarter it will be hard to make your
product stand out.
Looking through kickstarter there doesn’t really seem to be a huge interest in recipe
cards.

4. FinanceExplain the aspects of your production that could require finance.
There are a few aspects of my projects which will require funding.
The different aspect that I require funding for are:
Personnel- One aspect of our project what could require funding, especially if the
project was really big and we required a lot of outside or extra staffing. All these
extra personnel would require lots of extra funding such as for things like:
Photographer & Chefs. Seeing as our project is only relatively small at the moment
in time so I probably won’t require all this extra funding.
Equipment- Any extra equipment which we might need such as camera’s and other
camera related equipment.
Studio hire- Seeing as we are going to take pictures of the food’s ourselves then it will
need to be done in a professional environment, to make sure the lighting is done
correctly etc…

5. Time
The methods I could use to ensure that I stick to my deadlines for my project would be
design a schedule for my entire project designing a schedule would firstly help me
keep on track because I could refer to it if I was unsure about what task I should be
doing at the time and secondly it would not only help me stay on track but it
would ensure that I allowed myself plenty of time to complete tasks, so I wasn’t
leaving them till the last minute. In my own personal experience though I have
always found that a schedule isn’t that important as I try and space out the work
load and I just prefer to sit down and do all the work in one sitting. A schedule will
also allow me to plan outside assets which I might need such as models &
equipment.
Another method I could use to make sure I stick to my deadlines, is to go onto
blackboard and download all the briefs and help, then look through it so when we
start a new task it isn’t such a surprise and I can start with a new task straight away
rather than having to look through the presentation again to try and figure out
what I have to do.

6. Time
What is contingency time and how might this be beneficial to your project?
Considering some general risks to your project could help you give a more detailed
response.
Contingency time is time that you allow in your schedule in case anything goes wrong. Its
important because if you don’t allow for something to go wrong in your project and
something does go wrong you won’t be able to correct as you will be on too tight of a
schedule, or you might use the time which you should be spending doing other tasks on
your contingency time and you might not even finish the project in time.
Some of the things which could go wrong in my project are:
Lost work/ Corrupt work
Broken equipment
Transport issues so I cant get to college
Illness
I will try and avoid using any contingency time by:
Avoiding lost work/corrupt work by backing up all my work from my memory stick onto my
laptop
Broken Equipment, to avoid this I could make sure I use all the equipment safely like make
sure the camera is on the strap round my neck all the time when its not in its case.
Transport issues, I can try and avoid any transport issues by making sure I don’t miss my lifts
to college, or if I do miss my lifts then I can get a bus into college.

7. Personnel
What size team will you use for your production (large or small)? How many
people
will you have in your team? Consider the reasons for this. Think about the
advantages and disadvantages of your team size.
For my production I think that I will only require a small team of about 2 people. I will only need
two people as I don’t think that the rate of work will move fast enough for more than two
people involved, therefore it would be unnecessary for me to have a large team of personnel.
Also with having two people in my team I think that it will make the whole work load and
project a lot more organised because you will only have to find work to do for yourself and
one other person.
Advantages:
Easier to organise
Don’t have to relay on too many people
Bigger profit share
Disadvantages:
A bigger workload
Might take a bit longer than if you had a big team

8. Personnel
The job roles which I require in my project are as follows:
A researcher, to look up different recipes ideas, ingredients and maybe look other similar
products to see what we think they have done right and what they have done wrong to help
us in our project.
We could potentially need a photographer aswel, as I wish to take pictures of the products we are
designing the recipe cards for rather than using images off the internet because I think it will
give our product a more professional look rather than using pictures off the internet.
A graphic designer will also be required for our project as we need to design our templates and
any other graphics which we are going to put on our final recipe cards.
We need a chef because if we are planning to take photographs of our own food, then we will
need someone to make the products.
Finally the last member of personnel who we might need is, the copy writer a copy writer even
though it seems like a simple job is still a very important role because if the copy doesn’t look
right or go well with the colour scheme then the whole product will just end up looking very
unproffesional.

9. Personnel
How could you find people to be in your production team? Think back to your own
career development plans to help you with this.
To find members for our production team we could look into freelance workers in the areas we
require for example we could look for a photographer on this website
http://www.freelanceuk.com/find-a-freelancer/photographers
Or look for a freelance graphic designer on this link beneath
https://www.freelanceuk.com/find-a-freelancer/graphic-designers
Alternatively we could advertise our project and use methods such as subcontracting so we could
send certain parts of out project away to be done at a higher quality and with better
equipment that what we could achieve, but for our project this won’t be necessary.
Finally the last method how we could look for people in our production team could be advertising
in newspapers such as the local publications or the Guardian There are also multiple other
media magazines we could advertise in for specific job roles such as photography magazines
or cooking magazines.

10. Facilities
List the equipment, resources and facilities you need for your production and its source
Equipment/Facility/Resources needed for
production
College Self Client
Studio Y N N
Kitchen for cooking of the food Y Y Y
Computer with appropriate software (Photoshop etc…) Y Y N
Camera/Tri-Pod Y N N
Printing Materials Y N N
Ingredients N Y Y

11. Contributors
Contributor Type of Contributor
Team member Talent
Client Talent
Tutor Expert
Photographer of Sourced Images Expert
Model Talent/Public- They can be a talent or a member of
the public as to be a model in the context of the
project you probably won’t need any special skills or
training.
Graphic Designer Expert- You will need the graphic designer to a be an
expert as we need to the project to look as
professional as possible.
Chef Expert
Copy Writer Talent

12. Locations
What method could you employ to identify locations needed for your production
(production/ post production facilities) and how could this be useful?
The method which I am going to use to try and find locations which are suitable for our production, is a
method called “Recces”. Recces derives from the word reconniter which is used by the British Army
and basically mean reconnaissance. The things we consider when talking about Recces are:
How long does it take to get there? This can be using public transport or getting there by my own
means.
Do you need permission to be there? In this case we need to check what permissions we need for our
locations and also who we need to ask if we do need permission.
Does it look appropriate for what you need to use it for? We can check this by looking at th facilities
what the location has to offer.
Is it safe? Are there any major health and safety risk’s involved such as sharp drops etc…
Does it cost money? And if it costs money is it going to be worthwhile to go there and be cost effective
basically.
I will do the Recces checks by visiting the site and then analysing it using the above categories.
Recces is a very useful procedure because, it saves the disappointment and waited time that would
happen if you were to go to a site to do your production and its just wasn’t suitable.

13. Locations
Are there any limitations or risks you would need to consider for your locations?
Location Limitation/Risk
York college Limitation: Only can really work during college time/term time
Risks: You can see the health and safety policy here: http://www.yorkcollege.ac.uk/about-
us/health-and-safety/documents/HSW%20Policy%20Booklet%20May%2013.pdf
Kitchen There are multiple risks when it comes to being in a kitchen. Such as burning yourself or if
someone was to use a knife you would need to make sure they had the correct training etc…
Studio (2F67) Risk in handling equipment.

14. Codes of Practice - Clearances
What is a model/location release form and why is it important to your production?
A model/location release form also know as a liability waiver is a legal document which you have
to get from a model or a location you are shooting at to allow you to publish any images that
you get.
Is it important because we will definitely be publishing the photographs that we get and we don’t
want to completely finish the project get the recipe cards printed and done to then find out
we have to bring them all back in and change them because we didn’t have permission to use
the images that we did. Also more than likely if we don’t get the model release forms we will
also be liable to be sued by a model or by the owner of the location.
An example of a model release form can be found to the right.
http://en.wikipedia.org/wiki/Model_release

15. Codes of Practice - Legal
What legal requirements will you have to consider in your project and what aspects do they
relate to?
Aspect of Production Legal Consideration
When creating logos, using images Copyright: I need to make sure the logo’s that I use
are my creations and also I have permission to use
the images.
Using equipment etc… Health and Safety: Make sure that I refer to the act
when using equipment and also make sure that they
aren’t any wires left hanging around.
When in a kitchen (if applicable) Health and Safety
When using models I need to consider the model release forms legal
side of things.
Creating the actual product Obscene publications act: I need to make sure that
the publications don’t include any obscene images
or copy. I can also refer to the guidelines here:
http://www.legislation.gov.uk/ukpga/Eliz2/7-
8/66/contents

16. Codes of Practice – Regulatory Bodies
Which regulatory body’s guidelines would you need to follow when creating your
production? Where could you source that information from. Be specific.
The regulatory bodies that I will need to consider when I'm producing the product are :
Only really the ASA who are the advertising standards authority. The ASA are a self regulatory body
who make sure that adverts for products are not “harmful” to their audience they also make sure
that what is advertised is what you actually get.
I will need to follow the ASA guidelines, because I will need to ensure that my product won’t cause any
offence to anyone, because my product is based at vegetarians obviously I will need to make sure
I don’t include any food products which a vegetarian wont eat and if I do it might cause some
offence and potentially make my product like I am making a joke of them. Also in accordance to
their guidelines I will actually need to make sure that the recipe cards which I’m making will
actually make the product which I state it will, for example the recipe will need to be precise so the
end product is as described on the recipe card or it could be classed as misleading.
Throughout my product I can refer to the ASA’s guidelines here; http://www.asa.org.uk/