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Primary Design Technology Scheme of Work

Cereal Bars (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. This unit of work also includes learning about the importance of breakfast.

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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