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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 then adapt this recipe to make a dips and dippers product based on Indian Raita.

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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