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Competition Background

HistoryThe Packaging Association of Canada's biennial National Packaging Competition builds on a 50-year legacy of promoting a greater awareness of excellence in the Canadian packaging and design industries and recognizing the skills involved in the design, conversion and manufacture of the latest packaging developments.

JudgingThe judging of the 2007 Competition took place on Saturday, January 27, 2007, when more than 70 brand owners, designers, package converters, printers, film producers, packaging journalists and consumer group representatives gathered in Toronto, united by a single purpose: to select "the best of the best" from hundreds of packages and POP displays entered in the Competition's seven categories. A dedicated team of judges were assembled per category. Category entries were reviewed individually by each judge against a points scale, independent of other entries within the category. Gold and Silver awards are earned within each category based on accumulated points.More info . . . http://www.pac.ca/events/CompetitionBackground.html

The Student Packaging Design Competition was launched by the Packaging Association of Canada in 1995 to challenge students with a valuable learning experience: developing a design solution to a package design brief created by the Competition's sponsoring brand owner. Every other year, hundreds of Canadian students are challenged to redesign the packaging for a prominent consumer product. In PAC's previous Competition projects, the students had been challenged to redesign Kraft Dinner macaroni and cheese, POST Golden Honey Shreddies breakfast cereal and Tetley Iced Tea.

More info . . . http://www.pac.ca/events/students.html

PAC STUDENT PACKAGING DESIGN COMPETITION

The Cream of Ice Challenge provided by Ice Cream Bar Manufacturers of Canada

Project Challenge: Ice Cream Bar Manufacturers of Canada and PAC are challenging students to create compelling, impulsive, cost effective and attractive new packaging, labelling & graphics for one of the following ice cream bars:

a) Popsicle - Ice Cream Sandwich (75 ml)b) Breyers - Vanilla/Chocolate Cone (140 ml) or Creamsicle (75 ml) or Fudgsicle (75 ml)c) Nestle - itzakadoozie (140 ml)

Challenge is: Redesign of the multi-pack (eg. 6 x 100 ml) and single serving package (eg. 100 ml) for one of the ice cream bars above.

Evaluation / Judging based on:

* Graphics [Originality, Graphic Design, Quality, Communication Effectiveness (Brand/Product and Mandatory Information) * Technical - Structural [Innovation of Structural Design, Effectiveness of Material Choices and Applications, Quality] * Merchandising [Package Strategy, Originality, Purchase Appeal, Suitability, Cost Effectiveness] * Prototype Presentation [Appeal, Representation, Feasability]

- Your packaging concept to be presented to the judges

Objective: To create an Excell workbook that will contain several spreadsheets based on calculating area, perimeter, and volume of several regular shapes and then using these spreadsheets to help determine the design for your project.

1. Create your Excell workbook that will contain your spreadsheets, name your workbook by following this format, yournamedesignprob. name first tab “2D Shapes”2. Create a spreadsheet on the fiirst tab that will calculate the area and perimeter of a rectangle, square, triangle, paralellogram and trapezoid. Using the formulas from lessons 1-9 to build your spreadsheets to calculate (your spreadsheet must work) the area and perimeter of each of these shapes. Use the data from the tables that were used in the example from lesson 9 to check your spreadsheet for accuracy.

Surface Area of 2D Shapes Perimeter of 2D Shapes

S Rectangle: 18.00 S Rectangle: 18.00Area: 18.00 Perimeter: 18.00

h Length: 6.00 h Length: 6.00Width: 3.00 Width: 3.00

a aSquare: 16.00 Square: 16.00

p Area: 16.00 p Perimeter: 16.00Side: 4.00 Side: 4.00

e e

s Triangle: 21.00 s Triangle: 13.00Area: 21.00 Perimeter: 13.00Base: 6.00 Length a 4.00

Height: 7.00 Base: 6.00Length c: 3.00

Circle: 78.50 Circle: 31.40Area: 78.50 Perimeter: 31.40

Radius: 5.00 Radius: 5.00PI: 3.14 PI: 3.14

Paralellogram: 30.00 Paralellogram: 22.00Area: 30.00 Perimeter: 22.00

Height: 6.00 Height: 6.00Base: 5.00 Width: 5.00

Trapezoid: 24.00 Trapezoid: 18.00Area: 24.00 Perimeter: 18.00

Length a: 6.00 Length a: 6.00Length b: 3.00 Length b: 3.00

Height: 4.00 Length c: 5.00Length d: 4.00

3. Using the second tab in your excell workbook, label the tab 3D Shapes, create a second spreadsheet that will calculate the volume and surface area for a rectangular prism, square pyramid, triangular pyramid, cylinder and a cone. Using the formulas from previous lessons build your spreadsheets to calculate the surface area and volume of each of these shapes. Use your 2D Shape spreadsheet as a guide to help with your spreadsheet design for this assignment.

Surface Area of 3D Shapes Volume of 3D Shapes

P Rectangular Prism: 40.00 P Rectangular Prism: 12.00Surface Area: 40.00 Volume: 12.00

r Length: 6.00 r Length: 6.00Width: 2.00 Width: 2.00Height 1.00 Height: 1.00

I ISquare Pyramid: 217.00 Square Pyramid: 187.48

s Surface Area: 217.00 s Volume: 187.48Base Side: 7.00 Base Side: 7.00

Height: 11.48 Face Height: 12.00m Face Height: 12 m Height: 11.48

s Triangular Pyramid: 30.00 s Triangular Pyramid: 8.00Surface Area: 30.00 Volume: 8.00Base Side A: 4.00 Base Side A: 4.00Base Side B: 3.00 Base Side B: 3.00Base Side C: 5.00 Base Side C: 5.00Face Height: 4.00 Height: 4.00

Cylinder: 489.84 Cylinder: 791.28Surface Area: 489.84 Volume: 791.28

Height: 7.00 Height: 7.00Radius: 6.00 Radius: 6.00

PI: 3.14 PI: 3.14

Cone: 138.16 Cone: 96.20Surface Area: 138.16 Volume: 96.20Slant Height: 7.00 Height: 5.74

Radius: 4.00 Radius: 4.00Height 5.74 Slant Height: 7.00

PI: 3.14 PI: 3.14

4. Using the third tab in your excel workbook, label the tab Cost Eff (for Cost Effectiveness, create a third spreadsheet that will be used to calculate the cost-effectiveness of any designed container.

Cost-effectiveness is the ratio of Volume to Surface Area of any container.

VolumeSurface AreaCost Effectiveness=

Cost-Effectiveness of Shipping Packages

Rectangular Prism: 0.30Surface Area: 40.00

Volume: 12.00

Square Pyramid: 0.86Surface Area: 217.00

Volume: 187.48

Triangular Pyramid: 0.27Surface Area: 30.00

Volume: 8.00

Cylinder: 1.62Surface Area: 489.84

Volume: 791.28

Cone: 0.70Surface Area: 138.16

Volume: 96.20

When completed, email your entire workbook to ngraham@cbe.ab.ca

Select the product that your group is going to redesign.

Research the product. Establish the information you are going to need.

Develop your spreadsheets, useful tools

Develop your new graphics

Determine your new packaging concept

Establish the material for your packaging

Determine cost effectiveness of new packaging

Develop your prototype package

Develop your prototype presentation

Format presentation will take

Graphics • Original / 2

• Eye catching / 2

• Proportional / 2

• Enticing / 2

• Brand / Product Name / 2

/ 12 • Consumer Information / 2

Technical • Structurally Sound / 2

• Innovative (different) / 2

• Successful / Effective / 2

/ 8 • Obvious application of Math concepts / 2

Merchandising • Suitability / 2

• Cost Effectiveness / 4

• Matches company identity / 2

/ 10 • Practical / 2

Prototype • Clear Organized / 3

• Sales Information / 2

/ 20 • Demonstrate the process that you followed (How did you solve it?) / 15