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Food Late KS3 Y9 Design and Make Event Food, D&T Key ResourcesFood Late KS3 – Design and MakeEvent Food – 6 hoursFirst published 2015; updated 2016 Investigating the breadth and variety of food served at festivals and events. Students determine what needs to be considered when considering food provision, including preparing suitable dishes and considering environmental issues. Key learning: Determining what the consumer wants and needs from food at a festival/ event Working out costs and profitability Environmental considerations of serving food and minimising waste at a festival Skills: Adapting existing recipes...
Food Mid KS3 Y8 Mainly Making - Protein Foods, D&T Key ResourcesFood Mid KS3 – Y8 Mainly Making Protein foods – 4 hoursFirst published 2015; updated 2016 In this students will be developing a range of preparation and cookery methods whilst making protein rich dishes. They will list the sources and function of protein in the diet, describe the consequences of a diet lacking in protein and explain the different needs for protein at different life stages. They will then prepare a selection of ingredients for a range of dishes, following recipes and demonstrating safe use of equipment. ...
Food Mid KS3 Y8 Mainly Designing - Multicultural meals for mates, D&T Key ResourcesFood Mid KS3 – Y8 Mainly DesigningMulticultural meals for mates – 2 hours First published 2015; updated 2016 In this unit students will investigate designing multicultural meals that are suitable for teenagers. They will develop and understanding of different needs and wants and demonstrate an understanding of the need for a healthier ethnic dish using different research methods, then generate possible design solutions including costs. Key learning: Considering individual likes and dislikes to develop a suitable savoury food product Adapting standard recipes...
Food Mid KS3 Y8 Design and Make - Design and make your school lunch, D&T Key ResourcesFood Mid KS3 – Design and MakeDesign and make your school lunch – 8 hoursFirst published 2015; updated 2016 Working within national constraints of the School Food Standards students will design an appropriate main meal for school lunches. They will know how to plan, prepare, adapt and cook a suitable meal for a given need, understanding the requirements for it to be nutritious and healthy. Practical sessions include adapting, preparing and evaluating their dishes against set criteria. They will also understand the benefits...
Food Early KS3Y7 Mainly Making - Practical Skills Building, D&T Key ResourcesEarly KS3 – Mainly MakingPractical skills building – 8 hours First published 2015; updated 2016 This covers the introduction to the kitchen environment, food safety and safe working, establishing routines and building basic culinary skills. It considers at food safety through personal hygiene and the 4 Cs, as well as healthy eating principles. Practical lessons have students making baked beans on toast, a fruit salad, ratatouille and bolognaise. Key Learning: Principles of food safety: the 4Cs and basic bacteriology Principles and application of health and...
Food Early KS3Y7 Mainly Designing - Catering for Needs, D&T Key Resources Early KS3 – Mainly DesigningCatering for needs – 2 hoursFirst published 2015; updated 2016 Generating food products to meet the needs of the consumer. This considers consumer needs and choices and how to plan diets for children, teenagers, the elderly, vegetarians, and medical and religious needs. It considers adapting recipes using alternative ingredients. In the practical session students are asked to adapt a lasagne to meet the needs of a vegetarian consumer. Key Learning: Identifying the needs of the consumer Factors effecting individual...
Food Early KS3Y7 Design and Make - Design for Health, D&T Key ResourcesFood Early KS3 – Design and Make Design for health – 5 hoursFirst published 2015; updated 2016 Producing a healthier meal aimed at teenagers. In this students investigate factors affecting food choices before designing and making a meal suitable for a teenager. They consider factors such as the importance of a balanced diet, cost, availability, cultural and religious practices and health concerns. Practical lessons include making a stir fry, a curry and kofta before working independently on their final choice of meal. Key Learning: ...
Maximising children’s progress in KS1 and KS2, If we want children to make great progress in D&T we need to be clear about what progression in the subject actually means and put the necessary building blocks in place to support children’s learning as they move through the school. What does progression in D&T look like? Children make progress in D&T as they develop an increasing capability to design and make good quality products with a range of materials, for a variety of users and purposes. The development of this ‘D&T capability’ is one of the main...
Design and Technology Association Subject Consultation Groups, Subject Consultation Groups: What are they and why do we have them? The Association is run for its members. As a membership association funded by subscriptions it is important that there is a mechanism for members: to have a voice and speak on behalf of the broader membership of the Association to keep the Association staff in touch with the daily work of members and suggest how the Association can support members effectively to help in the development of resources, CPD and membership benefits ...
Consultants, Our D&T consultants offer a broad range of services on an independent, commercial basis. We also work alongside consultants employed by, and confined to working within, a local authority. Consultant members can also support design and technology practitioners and often work with the D&T Association on a variety of related projects. Why our D&T consultants are so important. Find out more about the consultants in your area in our Consultants directory. Our consultants play an incredibly valuable role in the D&T Association. We work closely together to provide our members with CPD, ongoing support,...
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