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Hola Mexico! (Upper Key Stage 2)

Design Brief: Design and make Mexican mini tacos to sell at a school event or celebration.           
Strand of Learning: Cooking & Nutrition

Overview: In this unit of work, children apply their knowledge and understanding about healthy eating to design and make Mexican-inspired tacos based on the key messages from the Eatwell Guide for healthy eating. Children begin by discussing the different ways that we can eat food at home and outside the home. They conduct market research into their favourite take-away foods. They consolidate their understanding of how designers use mood boards when creating their products. In learning how to make a tortilla and a filling they acquire the essential skills and knowledge needed to make a taco. They consolidate their understanding of the different food groups on the Eatwell Guide to healthy eating and use this knowledge to design a taco that promotes the Eatwell Guide. As part of this unit, they begin to understand the danger of eating too much take-away food and how people make dietary choices and vegetarian and vegan diets. Having designed and made their taco product they become entrepreneurs and set up their own small business learning business basics, marketing and budgeting.

Gallery

Images from the Lesson Presentation Slides

  • 6 x Lesson Presentation Slides

  • Eatwell Activity Sheets

  • Recipe: Tortilla and Taco Fillings

  • Evaluating Tacos

  • Street Food Van template

  • Street Food Van template simple

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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

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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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