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Primary Design Technology Scheme of Work

Rainbow Salads (Key Stage 1)

Design Brief: Design and make a Rainbow Salad to help children eat healthily.
Strand of Learning: Cooking and Nutrition

Overview: In this unit of work children extend their knowledge of food preparation by designing and making a healthy rainbow salad of five fruits and vegetables. This unit provides an opportunity for children to consolidate their food cutting skills and to extend these skills to include grating and juicing fruit and vegetables. Children begin by taste testing some salads that can be bought in the local supermarket before going on to create their own healthy salad product. They learn the key healthy eating message of eating five portions of fruit and vegetables daily and choosing these from a rainbow of colours. They learn how adding additional ingredients and a dressing can improve the taste of their salads. They complete this project by designing simple packaging and labelling for the rainbow salad product they have made.
This unit of work is an alternative to KS1 Salads Fit for a King


Images from the Lesson Presentation Slides

  • 6 x Lesson Presentation Slides

  • Healthy Eating presentation

  • Fruit and Vegetable Activity Pack

  • Cooking Equipment presentation

  • Salad Evaluation sheet

  • Recipe template sheet

  • Eat a Rainbow Activity Sheet

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 to research similar existing products, including online research.

  • How to use knowledge of existing products to help with generating their own ideas.

  • Simple procedures for working hygienically with food.

  • How evaluating existing products can help them to design and make their own product ideas.


Cooking and Nutrition

  • How to identify fruit and vegetables and know that they come from different parts of the plant.

  • What is meant by a healthy and balanced diet.

  • That eating fruit and vegetables forms part of a healthy diet.

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

  • Where some common foods originate from.

  • That ingredients refers to the items in a food mixture or recipe.

Practical Knowledge (skills)

Children should know how to:

  • Explain what their product is and how it will work.

  • Follow instructions to make a product from a design.

  • Select and use tools most appropriate for a practical task.

  • Taste and evaluate different foods using a taste test.


Cooking and Nutrition

  • Describe the taste, texture, and smell of a range vegetables.

  • Describe the information that should be included on a food product label.


Food Preparation Skills:

  • Cut medium resistance foods with a vegetable knife using the claw grip.

  • Cut medium resistance foods or partly prepared food with a vegetable knife using the bridge hold.

  • Grate soft foods.

  • Snip ingredients using scissors.

  • Squeeze the juice from fruit or vegetables.

  • Spoon ingredients between different containers with increasing accuracy and minimal spillage

  • Peel with a swivel peeler with adult support

  • Mix with increasing thoroughness to combine ingredients.

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