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Primary Design Technology Scheme of Work

Eatwell Pizza (Upper Key Stage 2)

Design Brief: Design and make a pizza to promote the healthy eating messages from the Eatwell Guide for Healthy Eating
Strand of Learning: Cooking and Nutrition

Overview: In this unit of work, children apply their knowledge and understanding about healthy eating to design and make a pizza based on the key messages from the Eatwell Guide for healthy eating. Children set up their own small pizza business.
Key Learning:

  • Sources of food 

  • Market research of favourite pizzas

  • Focused Practical Task: Making a Margherita Pizza

  • Healthy Eating, Balanced Diets and the Eatwell Guide

  • Nutritional Content of Food

  • Pizza Packaging

  • Creating Task Boards

  • Entrepreneurial Skills - Business Basics, Marketing and Budgeting

piza.jpg

Gallery

Images from the Lesson Presentation Slides

  • 6 x Lesson Presentation Slides

  • Additional Presentation - All About Bread

  • Additional Presentation: Healthy Eating (Key Stage 2)

  • Pizza Box Template

  • Recipe Template

  • Taste Test Proforma

 

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:

  • How labels and annotated drawings can be used to explain and communicate how a product is made and how it will work.

  • Surveys, interviews and questionnaires are used to find out the needs and wants of clients.

  • Choosing materials, tools and equipment is dependent upon the skills and techniques to be used.

  • Step-by-step action plans should be created and followed when making complex products.

  • A range of different finishing techniques and choose ones that are suitable to create a quality product.

  • As part of the evaluation process, the designer can consider the cost (time and money) of making the finished product.

  • About a range of inspirational designs and designers throughout history and use this knowledge to support their own work as designers.

 

Cooking and Nutrition

  • The importance of correct storage and handling of ingredients using knowledge of micro-organisms to promote hygiene and prevent cross-contamination.

  • Processed food is food that has undergone multiple changes in a food factory.

  • People have different food diets for health, religious, cultural, and personal reasons.

  • Some people are intolerant and/or allergic to certain food substances and that precautions are needed to keep them safe.

Practical Knowledge (skills)

Children should know how to:

  • Carry out different surveys and questionnaires for research and to help with the design process.

  • Write step by step instructions and recipes to make a product they have designed.

  • List the materials and tools that will be needed to make a product they have designed.

  • Work responsibly using guidelines to ensure they keep themselves and others safe.

  • Write an action plan for the making process including lists of tools, equipment and materials needed.

  • Accurately assemble, join and combine materials and components to ensure a quality finish to a product.

  • Apply a range of decorative and finishing techniques following the product design.

  • Evaluate a product against specific design specifications.

 

Cooking and Nutrition

  • Follow a recipe accurately.

  • Measure accurately and calculate ratios of ingredients to scale up or down from a recipe.

  • Demonstrate a range of baking and cooking techniques.

  • Create and refine recipes, including ingredients, methods, cooking times and temperatures.

  • Choose and adapt recipes for dietary reasons.

 

Food Preparation Skills

  • Cut higher resistance foods using the claw grip or the bridge grip

  • Use different weighing scales with increasing accuracy.

  • Use a measuring jug independently and accurately.

  • Cook using a range of different methods

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