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Primary Design Technology Scheme of Work

Eco Airline Meal (Upper Key Stage 2)

Design Brief: Design and make an airline meal for an airline that is trying to be more eco-friendly.
Strand of Learning: Materials    Structures    Cooking & Nutrition
Overview: In this project, children apply their knowledge of cooking and nutrition to design and make a three-course meal to be served as an airline meal. Children will learn that an airline meal can be a three-course meal and that airlines often serve meals that reflect their countries culture and cuisine. They will understand the term eco-friendly and some of the ways food production can be more eco-friendly including fairtrade food, locally sourced food and organic farming. They will apply these principles when designing and making a three-course meal for an eco-friendly airline. When designing their meals, they consider menus that might be suitable for vegetarians, vegans and people who may have food allergies and intolerances. As part of the evaluation process, they organise a taste test and design the airline menu card for the food they have created that explains why the three-course meal is healthy and balanced and why it is eco-friendly.


Images from the Lesson Presentation Slides

  • 6 x Lesson Presentation Slides

  • Additional Presentation: All About Diets

  • Additional Presentation: Healthy Eating (KS2)

  • Additional Presentation: Fair Trade Food

  • Additional Presentation: Making a Bread Roll

  • Additional Presentation: Making Salads

PDF Worksheets

  • PDF Eatwell Plate Activity

  • Airline Meal Menu Cards

  • Ideal Airline Menu

  • Evaluating Airline Food

  • PDF Recipe Template


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 will 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.

  • 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.

  • That evaluating the whole project is an important part of design technology.

  • 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 will 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.

  • Use computer-aided design software to develop and communicate their ideas.

  • 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.

  • List ways of improving a product considering the views of others and intended users.

  • Evaluate a product against specific design specifications.

  • Evaluate whether products can be recycled, reused, or repurposed and how sustainable the materials used are.


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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