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Primary Design Technology Scheme of Work

Lunchtime Wraps (Lower Key Stage 2)

Design Brief: Design and Make a Healthy Wrap for a School Packed Lunch
Strand of Learning: Cooking and Nutrition

Overview: In this unit of work children learn how to design and make tortilla wraps as part of a healthy diet. They continue to develop their understanding of healthy eating messaging and the Eatwell Guide and use this knowledge when designing their own healthy lunchtime wrap. They consolidate their knowledge of a range of different food types and know what food group from the Eatwell Guide they belong to. They know that a wrap consists of tortilla bread wrapped around a filling and how to conduct a taste test to evaluate food taste, texture, and appearance. Children learn that food is either grown, reared or caught and apply this learning to different fillings used for lunchtime wraps. As part of their learning, children investigate the information on food labels and packaging as use this knowledge to design packaging for the lunchtime wraps that they have created.


Images from the Lesson Presentation Slides

  • 6 x Lesson Presentation Slides

  • Healthy Eating Presentation

  • Fruit and Vegetables Activity Pack

  • Presentation: All About Bread

  • Investigation and Evaluation Sheets

  • Healthy Packed Lunch design sheet

  • Recipe sheets


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

Pupils should know:

  • 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.

  • 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:

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

  • Use design specifications as a guide to the making process.

  • Follow instructions to ensure that they work safely.

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

  • List the ways in which a finished product meets the design specifications. 

  • 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.

  • Make bread, and the role of yeast in bread-making. 


Food Preparation Skills:

  • Use a table knife to cut equal dough portions.

  • 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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