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Focaccia (Lower Key Stage 2)

Design Brief: Design and make Italian Focaccia to share with friends
Strand of Learning: Cooking & Nutrition
Overview: In this unit of work children learn how to make a focaccia bread product that can be used as part of a shared meal. They investigate a range of bread products from around the world and have the opportunity to taste test some breads that can be bought locally in a bakery then recording their results using a taste test recording sheet. Children learn how to follow a basic bread recipe, about the action of yeast and the importance of kneading bread. Using this knowledge, they adapt this recipe and add other ingredients to create their own focaccia bread product which is shaped to make it suitable to be shared. The completed product is taste tested and evaluated.

Gallery

Images from the Lesson Presentation Slides

  • Packaging Flat Box

  • Packaging Box Carrier

  • Packaging Simple Box

  • Recipe template

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Teaching Pack

  • 6 x Lesson Presentation Slides

  • Additional Presentation: All About Bread

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PDF Worksheets

  • Recipe - Bread

  • Bread Taste Test Proforma

  • Evaluating Our Bread Products

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Medium Term Planning includes:

  • 6 x lesson overviews

  • Vocabulary List

  • Learning statements linked to Curriculum

  • Support and Challenge

  • Assessment - Keeping up with the curriculum

Curriculum Scope and Sequence

Substantive & Technical Knowledge

Children should know:

  • Design specifications describe how a product should be made, how it works or what it should do.

  • There can be a range of people and places that can be clients for a product.

  • Rules and procedures for keeping themselves safe when making products.

  • The properties of materials that they are working with and how these determine the tools and techniques that they use.

  • When evaluating products, it is important to use the design brief and the design specifications as a guide.

  • Peer review of their product is useful in identifying ways in which it could be improved.

  • To use a range of information sources to identify areas in which their product could be improved.

 

Cooking and Nutrition

  • Different foods are grown around the world and that some food is dependent on the seasons.

  • The importance of food preparation routines that are safe and hygienic.

Practical Knowledge (skills)

Children should know how to:

  • Generate ideas for a product, considering its purpose and who the client is.

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

  • Follow instructions to ensure that they work safely.

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

  • Measure, mark out, cut and shape materials with increasing accuracy.

  • Select and apply a finishing technique to create a quality product.

  • 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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