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Primary Design Technology Scheme of Work

Class Restaurant (Upper Key Stage 2)

Design Brief: To design and make a three-course restaurant meal focusing on the cuisine from a particular country.

Strand of Learning: Cooking and Nutrition
Overview: In this project, children apply their knowledge of cooking and nutrition to design and make a three-course meal to be served in the class restaurant. Children investigate the different places where people ‘eat out’ and conduct market research to find out about our favourite restaurants. Children learn about restaurants, menus and the different roles of people who work in restaurants. Children are tasked with designing and making a three-course meal that is based on the cuisine of a country of their choice. Thy research recipes and create a plan to make and serve their three-course meal in the class restaurant. They make their dishes and organise a taste test session to evaluate the food that they have made. Using the results from the taste test they take on the role of a restaurant critic and review one of the class restaurant meals.


Images from the Lesson Presentation Slides

  • 6 x Lesson Presentation Slides

  • Additional Presentation: Fair Trade Food

  • Additional Presentation: Healthy Eating (KS2)

  • Additional Presentation: All About Diets

  • Additional Presentation: Making a Bread Roll

  • Additional Presentation: Making Salad

  • Additional Presentation: Making Soup

  • Additional Presentation: Jamie Oliver

PDF Worksheets

  • Restaurant Menu Template

  • Restaurant Review Template

  • PDF Recipe Template


Medium Term Planning includes:

  • 6 x lesson overviews

  • Vocabulary List

  • Learning statements linked to Curriculum

  • Support and Challenge

  • Assessment - Keeping up with the curriculum

Teaching Pack

Curriculum Scope and Sequence

Substantive & Technical Knowledge

Children will know:

  • How surveys, interviews and questionnaires are used to find out the needs and wants of potential clients.

  • That step-by-step action plans should be created and followed when making complex products.

  • A range of different finishing techniques and choose ones that are suitable to create a quality product.

  • As part of the evaluation process, the designer can consider the cost (time and money) of making the finished product.

  • That evaluating the whole project is an important part of design technology.

  • About a range of inspirational designers throughout history and use this knowledge to support their own work as designers.


Cooking and Nutrition

  • The importance of correct storage and handling of ingredients using knowledge of micro-organisms to promote hygiene and prevent cross-contamination.

  • How to make bread, and the role of yeast in bread-making. 

  • How to adapt and refine an existing recipe to create a new recipe.

  • That people have different food diets for health, religious, cultural, and personal reasons.

  • That some people are intolerant and/or allergic to certain food substances and that precautions are needed to keep them safe.

Practical Knowledge (skills)

Children will know how to:

  • Carry out different surveys and questionnaires for research and to help with the design process.

  • Write step by step instructions and recipes to make a product they have designed.

  • List the materials and tools that will be needed to make a product they have designed.

  • Work responsibly using guidelines to ensure they keep themselves and others safe.

  • Write an action plan for the making process including lists of tools, equipment and materials needed.

  • How to accurately assemble, join and combine materials and components to ensure a quality finish to a product.

  • Apply a range of decorative and finishing techniques following the product design.

  • List ways of improving a product considering the views of others and intended users.


Cooking and Nutrition

  • Follow a recipe accurately.

  • Measure accurately and calculate ratios of ingredients to scale up or down from a recipe.

  • Demonstrate a range of baking and cooking techniques.

  • Create and refine recipes, including ingredients, methods, cooking times and temperatures.

  • Choose and adapt recipes for dietary reasons.

  • Create visually appealing products by cutting out shapes to decorate.


Food Preparation Skills

  • Cutting higher resistance foods using either the claw grip or the bridge grip

  • Using different weighing scales with increasing accuracy.

  • Use a measuring jug independently and accurately.

  • Layer different ingredients.

  • Peel with a swivel peeler to create food ribbons to be used in a dish.

  • Core – remove the core of fruit or vegetables.


Children should know how to cook food using a range of different methods including:

  • Grill – cook under direct heat.

  • Fry and sauté – cook on the hob (usually in oil).

  • Microwave – cook or re-heat food in a microwave.

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