Greek Streetfood (Upper Key Stage 2)

Design Brief: Design and make Greek Streetfood 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 Greek streetfood 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 undertake research into Greek culture and cuisine and use the outcomes of this research to create a mood board of images of Greece. Children follow recipes to make chicken souvlaki and tzatziki. They apply their knowledge and understanding of healthy eating to design a Greek streetfood product containing the different food groups from the Eatwell Plate.

As part of this unit, they begin to understand the danger of eating too much take-away food and why people make dietary choices including vegetarian and vegan diets. Having designed and made their streetfood product, they become entrepreneurs and set up their own small business learning about budgeting, packaging and marketing their product.

Product Film

6 x Lesson Presentation Slides
Eatwell Activity Sheets
Recipe: Tzatziki and Souvlaki
Evaluating Streetfood
Street Food Van template
Street Food Van template simple

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.

PRIMARY DESIGN TECHNOLOGY