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Seasonal Tarts (Lower Key Stage 2)

Design Brief: Design and make a seasonal, savoury tart for your school lunch
Strand of Learning: Cooking and Nutrition
Overview:

For this project children design and make a seasonal, savoury tart for their school lunch. This unit develops their cooking skills and introduces the technique of baking using pastry. Children learn about seasonality in food and how different climates across Europe mean that different fruit and vegetables are grown and harvested at different times of the year.

Children learn how to make short crust pastry when they create jam tarts. This provides an opportunity to learn more about how and why foods are preserved. Applying their knowledge of how to create sweet tarts, in the design and make activity children design and make a savoury tart for themselves having considered their favourite fruit and vegetables.

Gallery

Images from the Lesson Presentation Slides

  • 6 x Lesson Presentation Slides

  • Presentation Slides: Nadiya Hussain

  • Know Your Fruit and Veg 1

  • Know Your Fruit and Veg 2

  • Exploring Seasonal Foods in Europe

  • Preserving Food

  • Taste Testing Savoury Tarts

  • Recipe template

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Medium Term Planning includes:

  • 6 x lesson overviews

  • Vocabulary List

  • Knowledge Organiser

  • 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:

  • The difference between a design brief and design specifications.

  • 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.

  • That a list of the main stages of turning a design into a product will aid the making process.

  • 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

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

  • The principles of a healthy and varied diet, particularly the importance of fruit and vegetables.

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

Practical Knowledge (skills)

Children will know how to:

Designing Skills

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

  • Use design specifications as a guide to the making process.

  • 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.

  • Evaluate a product against specific design specifications.

 

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.

 

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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