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Design and technology

Autumn

  • Generate, develop, model and communicate their ideas through discussion, annotated sketches, cross-sectional and exploded diagrams, prototypes, pattern pieces and computer-aided design
  • Select from and use a wider range of tools and equipment to perform practical tasks [for example, cutting, shaping, joining and finishing], accurately
  • Select from and use a wider range of materials and components, according to their functional properties and aesthetic qualities
  • Evaluate their ideas and products against their own design criteria and consider the views of others to improve their work
  • Apply their understanding of how to strengthen, stiffen and reinforce more complex structures.

Spring

  • Generate develop, model and communicate their ideas through discussion, annotated sketches, cross-sectional and exploded diagrams, prototypes, pattern pieces and computer-aided design
  • Select from and use a wider range of tools and equipment to perform practical tasks [for example, cutting, shaping, joining and finishing], accurately
  • Select from and use a wider range of materials and components, according to their functional properties and aesthetic qualities
  • Evaluate their ideas and products against their own design criteria and consider the views of others to improve their work
  • Understand and use mechanical systems in their products [for example: levers and linkages]

Cooking & Nutrition

  • As part of their work with food, pupils should be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.

Through making a Greek meze the children will:

  • Understand and apply the principles of a healthy and varied diet
  • Prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques
  • Understand seasonality, and know where and how a variety of ingredients are grown, reared, caught and processed.

 

 

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