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Primary Design Technology Scheme of Work

Street Food Fiesta (Upper Key Stage 2)

Design Brief: Design and make a healthy food product suitable for the Street Food Festival

Strand of Learning: Cooking and Nutrition
Overview: In this unit of work children learn about the different ways in which people eat food both at home and when they eat out. They learn that there are a number of different ways to eat out and that street food is one such option that is becoming more popular in the UK. Children have the opportunity to taste test food wraps and make a tuna food wrap by making tortilla and a healthy tuna-based filling. Having consolidated their understanding of the Eatwell Guide they design their own street food product based on a healthy food wrap. With this product they then set up a small food business to create and sell the food product at the school Street Food Festival.


Images from the Lesson Presentation Slides

  • 6 x Lesson Presentation Slides

  • Additional presentation – Healthy Eating (KS2)

PDF Worksheets

  • PDF Investigating Street Food (part 1)

  • PDF Investigating Street Food (part 2)

  • PDF Investigating Street Food (part 3)

  • Street Food Van template

  • Street Food Van template simple

  • Recipe: Making Tortilla

  • Recipe: Making a Tuna Wrap

  • 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:

  • Different types of drawing can be used to help with designing and communicating ideas about a product.

  • 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.

  • To continually reflect on and evaluate their work throughout the stages of designing and making.

  • 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.


 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.

  • 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.

  • Identify strengths and areas for development in their own ideas and products.

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


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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