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Primary Design Technology Scheme of Work

Snack Dippers (Key Stage 1)

Design Brief: Design and make a Dips and Dippers food product as a healthy snack between meals.
Strand of Learning: Cooking and Nutrition
Overview: In this unit of work children extend their knowledge of food preparation by designing and making a healthy lunchtime snack. They learn how to make Greek Tzatziki and also take part in a taste test to find out what vegetables and biscuits make the best dippers. Using their knowledge of how to make Tzatziki, they adapt this recipe to make a dips and dippers product based on Indian Raita. As part of the evaluation they design labelling for their snack product  and create an advert to promote their product.

Gallery

Images from the Lesson Presentation Slides

  • 6 x Lesson Presentation Slides

  • Healthy Eating presentation

  • PDF Template recipes

  • PDF Evaluation sheets

  • PDF Food label templates

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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 should know:

  • That a product is made for a person known as the client

  • How to research similar existing products, including online research.

  • How to use knowledge of existing products to help with generating their own ideas.

  • To keep themselves safe when making things.

  • Simple procedures for working hygienically with food.

  • That improving a product whilst making it is an important part of design technology.

  • That evaluating a product is about identifying what is good about the product and ways it could be made better.

 

Cooking and Nutrition

  • How to identify fruit and vegetables and know that they come from different parts of the plant.

  • What is meant by a healthy and balanced diet.

  • That eating fruit and vegetables forms part of a healthy diet.

  • That nutrients are substances in foods that living things need to make energy, grow, and develop.

  • Where some common foods originate from.

  • That ingredients refers to the items in a food mixture or recipe.

Practical Knowledge (skills)

Children should know how to:

  • Explain what their product is and how it will work.

  • Follow instructions to make a product from a design.

  • Select and use tools most appropriate for a practical task.

  • Apply a range of different finishing techniques to their made product.

  • Explore and identify how products have been created, including the materials that have been used to make the product.

  • Taste and evaluate different foods using a taste test.

  • Reflect on a finished product explaining the likes and dislikes and suggesting points for improvement.

 

Cooking and Nutrition

  • Describe the taste, texture, and smell of a range vegetables.

 

Food Preparation Skills:

  • Cut medium resistance foods with a vegetable knife using the claw grip.

  • Cut medium resistance foods or partly prepared food with a vegetable knife using the bridge hold.

  • Peel with a swivel peeler with adult support

  • Mix with increasing thoroughness to combine ingredients.

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