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Design and technology project
Design and technology project
Food- Celebrating culture and seasonality
Prior learning
• Have knowledge and understanding about food
hygiene, nutrition, healthy eating and a varied diet.
-Knowledge of The Eatwell Plate and all food groups
needed for healthy and varied diet.
• Be able to use appropriate equipment and utensils,
and apply a range of techniques for measuring
out, preparing and combining ingredients.
- From Years 1 and 2 -
peel, cut, slice, squeeze, grate and chop safely.
-From Year 3 and 4 – bridge and claw grip secure
and reinforced.
-Meeting dietary needs (from Year 4)
Designing
• Generate innovative ideas through research and
discussion with peers and adults to develop a
design brief and criteria for a design specification.
• Explore a range of initial ideas, and make design
decisions to develop a final product linked to user
and purpose.
• Use words, annotated sketches and information
and communication technology as appropriate to
develop and communicate ideas.
Making
• Write a step-by-step recipe, including a list of
ingredients, equipment and utensils
• Select and use appropriate utensils and equipment
accurately to measure and combine appropriate
ingredients.
• Make, decorate and present the food product
appropriately for the intended user and purpose.
Evaluating
• Carry out sensory evaluations of a range of
relevant products and ingredients. Record the
evaluations using e.g. tables/graphs/charts such
as star diagrams.
• Evaluate the final product with reference back to
the design brief and design specification, taking
into account the views of others when identifying
improvements.
• Understand how key chefs have influenced eating
habits to promote varied and healthy diets.
Technical knowledge and understanding
• Know how to use utensils and equipment including
heat sources to prepare and cook food.
• Understand about seasonality in relation to food
products and the source of different food products.
• Know and use relevant technical and sensory
vocabulary
Skills progression
Skills progression
Key Stage 2
Through a variety of creative and practical activities, pupils should be taught the knowledge, understanding and skills needed to engage in an iterative process of designing and making. They should work in a range of relevant contexts [for example, the home, school, leisure, culture, enterprise, industry and the wider environment].
When designing and making, pupils should be taught to:
Design
use research and develop design criteria to inform the design of innovative, functional,
appealing products that are fit for purpose, aimed at particular individuals or groups
generate, develop, model and communicate their ideas through discussion, annotated
sketches, cross-sectional and exploded diagrams, prototypes, pattern pieces and
computer-aided design
Make
select from and use a wider range of tools and equipment to perform practical tasks
[for example, cutting, shaping, joining and finishing], accurately
select from and use a wider range of materials and components, including construction
materials, textiles and ingredients, according to their functional properties and aesthetic
qualities
Evaluate
investigate and analyse a range of existing products
evaluate their ideas and products against their own design criteria and consider the
views of others to improve their work
understand how key events and individuals in design and technology have helped
shape the world
Technical knowledge
apply their understanding of how to strengthen, stiffen and reinforce more complex
structures
understand and use mechanical systems in their products [for example, gears, pulleys,
cams, levers and linkages]
understand and use electrical systems in their products [for example, series circuits
incorporating switches, bulbs, buzzers and motors]
apply their understanding of computing to program, monitor and control their products.
Key vocabulary
Key vocabulary
ingredients, yeast, dough, bran, flour, wholemeal, unleavened, baking soda, spice, herbs, fat, sugar, carbohydrate, protein, vitamins, nutrients, nutrition, healthy, varied, gluten, dairy, allergy, intolerance, savoury, source, seasonality
Project on a Page
Project on a Page
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