PRIMARY DESIGN TECHNOLOGY
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Yummy Yoghurts (Lower Key Stage 2)
Design Brief: Design and make a yoghurt-based food product for someone who wants a healthy breakfast.
Strand of Learning: Cooking & Nutrition
Overview:
In this unt of work, children create their own recipe, branding and packaging for a healthy yoghurt-based breakfast meal. This unit of work also includes learning about the importance of breakfast. Children learn how to make yoghurt and how a thermos flask helps to maintain the temperature of the yoghurt allowing the micro-organisms to create yoghurt from milk.
Applying their knowledge of a balanced, healthy diet, children design a layered breakfast pot of yoghurt, cereal and fruit. Consolidating their skills in food preparation, children use their design to make a healthy breakfast product.
Gallery
Images from the Lesson Presentation Slides
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Investigating Yoghurts
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Breakfast Food Activity Sheet
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Breakfast Food Images
Teaching Pack
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6 x Lesson Presentation Slides
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Additional Presentation: Nadiya Hussein
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Additional Presentation: Healthy Eating
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PDF Worksheets
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Eatwell Plate Activity
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Layered Breakfast Design Sheet
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Breakfast Product Taste Test
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Medium Term Planning includes:
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6 x lesson overviews
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Vocabulary List
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Learning statements linked to Curriculum
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Support and Challenge
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Assessment - Keeping up with the curriculum
Curriculum Scope and Sequence
Substantive & Technical Knowledge
Children will know:
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The difference between a design brief and design specifications.
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Design specifications describe how a product should be made, how it works or what it should do.
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There can be a range of people and places that can be clients for a product.
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Rules and procedures for keeping themselves safe when making products.
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Design specifications are a list of success criteria for the product.
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When evaluating products, it is important to use the design brief and the design specifications as a guide.
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Peer review of their product is useful in identifying ways in which it could be improved.
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About a range of inspirational designs and designers throughout history and use this knowledge to support their own work as designers.
Cooking and Nutrition
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Food is either grown, reared, or caught for food.
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The different food groups in the Eatwell Guide and how they feature as part of a healthy balanced diet.
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That nutrients are substances in foods that living things need to make energy, grow, and develop.
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The principles of a healthy and varied diet, particularly the importance of fruit and vegetables.
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The importance of food preparation routines that are safe and hygienic.
Practical Knowledge (skills)
Children will know how to:
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Conduct research, including consumer surveys to find out needs and wants of the client
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Generate ideas for a product, considering its purpose and who the client is.
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Design a product that meets client’s needs and the design brief.
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Communicate and draw out their designs using three-dimensional techniques such as ‘crating’ and isometric drawing.
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Use design specifications as a guide to the making process.
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Follow instructions to ensure that they work safely.
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Select suitable tools, equipment, materials, and components for the task.
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List the ways in which a finished product meets the design specifications.
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Evaluate their product using a range of sources including client review, peer review, design brief and the design criteria.
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Use consumer surveys to evaluate their finished product.
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Cooking and Nutrition
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Prepare food in a safe and hygienic way using appropriate utensils.
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Create a healthy recipe considering the taste, texture, smell, and appearance of the dish.
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Measure ingredients accurately
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Follow a recipe to assemble or cook ingredients.
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Shape food with accuracy for a desired effect.
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Use measuring jugs, spoons and scales to measure ingredients with increasing accuracy.
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Use a range of food preparation techniques when following recipes.