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Primary Design Technology Scheme of Work

Healthy Cereal Bar (Lower Key Stage 2)

Design Brief: Design and Make a Healthy Cereal Snack Bar
Strand of Learning: Cooking and Nutrition
Overview: In this unt of work, children create their own recipe, branding, and packaging for a cereal bar for a healthy snack. Children have the opportunity to investigate and taste test existing cereal bar products and their packaging and labelling. Having learnt about existing cereal bars and the origins of some of their ingredients,  children use the Eatwell Guide to design and make a healthy cereal bar. Key learning as part of this unit of work is learning about breakfast and  the importance of eating breakfast daily.

Gallery

Images from the Lesson Presentation Slides

  • 6 x Lesson Presentation Slides

  • Healthy Eating presentation

  • Fair trade food presentation

  • Cereal Bar Evaluation sheet

  • Cereal Bar Recipe template sheet

  • Farming activity sheet

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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:

  • The difference between a design brief and design specifications.

  • Design specifications describe how a product should be made, how it works or what it should do.

  • Rules and procedures for keeping themselves safe when making products.

  • That a list of the main stages of turning a design into a product will aid the making process.

  • Design specifications are a list of success criteria for the product.

  • When evaluating products, it is important to use the design brief and the design specifications as a guide.

  • To use a range of information sources to identify areas in which their product could be improved.

 

Cooking and Nutrition

  • Food is either grown, reared, or caught for food.

  • Different foods are grown around the world and that some food is dependent on the seasons.

  • The different food groups in the Eatwell Guide and how they feature as part of a healthy balanced diet.

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

  • The principles of a healthy and varied diet, particularly the importance of fruit and vegetables.

  • The importance of food preparation routines that are safe and hygienic.

Practical Knowledge (skills)

Children should know how to:

  • Conduct research, including consumer surveys to find out needs and wants of the client

  • Generate ideas for a product, considering its purpose and who the client is.

  • Design a product that meets client’s needs and the design brief.

  • Follow instructions to ensure that they work safely.

  • Select suitable tools, equipment, materials, and components for the task.

  • Evaluate their product using a range of sources including client review, peer review, design brief and the design criteria.

 

Cooking and Nutrition

  • Prepare food in a safe and hygienic way using appropriate utensils.

  • Create a healthy recipe considering the taste, texture, smell, and appearance of the dish.

  • Create visually appealing products by shaping and moulding food.

  • Measure ingredients accurately

  • Follow a recipe to assemble or cook ingredients.

  • Shape food with accuracy for a desired effect.

 

Food Preparation Skills:

  • Fold ingredients together carefully

  • Use measuring jugs, spoons and scales to measure ingredients with increasing accuracy.

  • Use a range of food preparation techniques when following recipes.

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