art and design · 2019-10-24 · from?food detectives. name and sort foods on a simple eat well...

Etherley Lane Primary School – Art and Design

Year Group

Areas covered Knowledge non-negotiables skills Vocab and Visits materials

Reception Exploring and Using media and materials. Construct with purposes in mind. Select appropriate resources and adapt work where necessary. Select tools and techniques needed to shape and assemble. Exploring and Using media and materials Constructs with a purpose in mind, using a variety of resources. Uses simple tools and techniques competently and appropriately. Selects appropriate resources and adapts work where necessary. Being Imaginative Children use what they have learnt about media and materials in original ways, thinking about uses and purposes. Exploring and Using media and materials Children safely use and explore a variety of materials, tools and techniques, experimenting with colour, design, texture, form and function. Being Imaginative Children represent their own ideas, thoughts and feelings through design and technology,

Seasonality /ongoing throughout school curriculum

Materials tools ideas like dislike / evaluate health and safety keeping safe skills techniques construction recipe ingredients produce food sliders wheels hygiene Join, assemble and combine healthy eating 5 a day fruit vegetables plants or animals food groups farmed, caught, or grown Seasons seasonality


Year 1 Aut 1Cooking and Nutrition – Healthy Food (school meal) To know that food comes from plants and animals, and know that food is either farmed, grown or caught. Where is our food coming from?Food detectives. Name and sort foods on a simple eat well plate [ school dinner] Eat 5 portions of fruit and veg a day Skills focus – cutting Construction kits Joining Introduce to tools cutting tools Safety Aut 2 Design and make a photo frame from card Evaluation products what they are, what they like/dislike Spr 1Structure model train 3d model train (put wheels on) Introduce term lever linked to lever on a train. Explore and use mechanisms [ levers sliders wheels and axles in their products.] The houses of the 3 pigs / materials /structures / stability Bling your bonnet Sum 1

Intro the word lever use ITC where appropriate Structure Exploring context and existing products Understand what a product is and who it is for Understand how a product works and how it is used Identify where you might find this product Understanding their intended users and their own product Explain what product they will be designing and making Explain who their product will be used by Describe what their product will be used for Communicating ideas and creating prototypes for product Discuss what their steps for making could be Represent ideas through talking and drawing making Selecting the tools and applying the practical skills and techniques construction Use materials and kits, textiles, food and mechanical components Choose suitable tools for making Follow safety and food hygiene procedures

Locomotion Museum Design/ criteria simple working characteristics drawing templates mock ups purpose product ideas intended use for self or other users materials componenets free standing /structures stronger strengthen reinforce stiffer and more stable sensory characteristics construction kits tools tools safety and hygiene measure mark out cut and shape materials and components finishing techniques [ linked with art and design]like dislike / evaluate health and safety keeping safe skills techniques construction recipe ingredients produce food purpose levers sliders wheels axles hygiene Join, assemble and combine mechanisms cooking nutrition food preparation healthy eating The Eatwell plate 5 a Day fruit vegetables plants or animals food groups farmed, caught, or grown plants animals


Moving Picture Flower picture moving up and down/ slider

Measure, mark, cut and shape materials and components Join, assemble and combine materials and components Evaluating Referring to planning and initial ideas in evaluating their produ ct Talk about their design ideas and what they have made Make simple judgements of how the product met their design ideas Technical Build structures exploring how they can be made stronger stiffer and more stable .Explore and use mechanisms [ levers sliders wheels axles ] in their products. cooking and nutrition Understanding food and food preparation Understand that food comes from plants or animals Understand that food has to be farmed, caught, or grown cooking and nutrition Food preparation, cooking and nutrition Sort foods into the 5 groups using The Eatwell Plate


Identify that people should eat at least 5 portions of fruit and vegetables a day Prepare simple dishes hygienically and safely without a heat source Use cooking techniques such as: cutting, peeling and grating

Year 2 Aut 1 Moving seagulls -design, make and evaluate.

British Food Fortnight -plan, make and sell a produce using

British foods.

Aut 2 Design a Fairtrade fruit salad (in the form of a fruity ship).

Link to where food comes from. Geography link and healthy

eating. Sew and construct

a Christmas bird decoration reinforce and develop sewing

skills.

Spr 1

Chinese New Year -blue paper plates, red envelopes, Chinese

food.

Link envelopes to Sarah Davis local entrepreneur.

Spr 2

Traditional finger puppets.

Easter -Bling yer bonnet

Sum 1

Exploring structures, design, make and evaluate a Tudor

House -discussing how they could be made "stronger"

"stiffer" and "more stable".

Sum 2

Design and make a Tudor Rose with icing. Explore different

types of icing. Select from and use a range of tools and

Exploring context and existing products Understand how a product works and how it is used Identify where you might find this product Identify the materials used to make the product Express an opinion about the product Understanding their intended users and their own product Use own experiences and existing products to develop ideas Explain what product they will be designing and making Explain who their product will be used by Describe what their product will be used for and how it will work

Design/ criteria simple working characteristics drawing templates mock ups purpose product ideas intended use for self or other users materials components free standing / structures stronger strengthen reinforce stiffer and more stable Levers pulleys stability structure sensory characteristics construction kits tools safety and hygiene measure mark out cut and shape materials and components finishing techniques [ linked with art and design] like dislike / evaluate health and safety keeping safe suitability recipe substitute recipe ingredients produce food purpose levers sliders wheels axles hygiene Join, assemble and combine mechanisms cooking nutrition food preparation healthy eating The Eatwell


equipment to perform practical tasks. Making and eating

Tudor Pottage

Explain why their product is suitable for the intended user Discuss what their steps for making could be Represent ideas through talking, drawing and computing – (where appropriate) Choose materials to use based on suitability of their properties Create templates/pattern pieces and explore materials whilst developing ideas Communicating ideas and creating prototypes for product Discuss what their steps for making could be Represent ideas through talking, drawing and computing – (where appropriate) Choose materials to use based on suitability of their properties Create templates/pattern pieces and explore materials whilst developing ideas making Selecting the tools and applying the practical skills and techniques construction Use materials and kits, textiles, food and mechanical components Choose suitable tools for making Follow safety and food hygiene procedures

plate 5 a Day fruit vegetables plants or animals food groups farmed, caught, or grown


Measure, mark, cut and shape materials and components Join, assemble and combine materials and components Evaluating Referring to planning and initial ideas in evaluating their produ ct Talk about their design ideas and what they have made Make simple judgements of how the product met their design ideas Suggest how their product could be improved Technical Build structures exploring how they can be made stronger stiffer and more stable .Explore and use mechanisms [ levrs sliders wheels axles ] in their products cooking and nutrition Understanding food and food preparation Understand that food comes from plants or animals Understand that food has to be farmed, caught, or grown cooking and nutrition Food preparation, cooking and nutrition Sort foods into the 5 groups using The Eatwell Plate Identify that people should eat at least 5 portions of fruit and vegetables a day


Prepare simple dishes hygienically and safely without a heat source Use cooking techniques such as: cutting, peeling and grating

Year 3 Aut 1 Structure – an Iron Age Home. Design, make and evaluate small model of Iron Age Home

Aut 2 Large scale construction of Iron Age Home

Spr 1 Structure - make a photo frame from wood – to display a map or city scape of Europe. Using natural materials

Spr 2 Textiles – design, make and evaluate a shoe linked to Spanish designer Manolo Blahnik.

Visit to Clarks Shoe Shop

Sum 1 Cooking and nutrition – Spanish food. Where seasonal produce comes from. Fruit and Vegetables.

Sum 2 Cooking and nutrition –

use ITC where appropriate Exploring context and existing products Identify who made the product, when it was made what its purpose is Identify what the product has been made from Evaluate the product on design and use Understanding their intended users and their own product Understand and gather information about what a particular group or people want from a product Describe the purpose of their product and how it will work Identify design features that will appeal to intended users

Visit to Clarks shoe shop Tapas Meal Design/ criteria drawing templates mock ups purpose product ideas intended use for self or other users materials components free standing / structures stronger strengthen reinforce stiffer and more stable sensory characteristics construction kits tools safety and hygiene measure mark out cut and shape materials and components finishing techniques [ linked with art and design]Features prototypes suitability properties diagrams annotated sketches computer based programmes skills computer aided design techniques textiles join assemble combine make safety and hygiene procedures evaluate strengths and weaknesses suitability measure mark cut shape select tools suggestions improvements


Greek food dairy products. Structures from gingerbread / The Palace of Nations headquarters of the U.N.

Generate realistic ideas that meet needs of user Describe the purpose of their product and how it will work Communicating ideas and creating prototypes for product Share and discuss ideas with others Order the main stages of making Choose materials to use based on suitability of their properties Represent ideas in diagrams, annotated sketches and computer based programmes (where appropriate) Create pattern pieces and prototypes making Selecting the tools and applying the practical skills and techniques construction Use materials and kits, textiles, food and mechanical components Choose suitable tools for making Follow safety and food hygiene procedures Measure, mark, cut and shape materials and components Join, assemble and combine materials and components Use finishing techniques, including skills learnt in Art with some accuracy components Evaluating

mechanical systems formulate step by step plans .gears pulleys cams levers linkages electrical systems products series circuits incorporating switshes buzzers and motors program monitor and control functional properties aesthetic qualities characteristics.combined / mixed input, process and output levers and linkages or pneumatic systems movement electrical circuits components create functional products 3D textiles food ingredients fresh, pre – cooked and processed nutrition reared, caught, or grown recipes adding or taking away cooking food preparation Eatwell Plate healthy diet energy healthy eating Seasonality 5 food groups 5 a day fruit vegetable portion drink water exercise active lifestyle UK Europe Wider World cooking techniques such as: chopping, peeling, grating slicing, mixing, spreading, kneading and baking recipe substitute


Referring to planning and initial ideas in evaluating their produ ct Talk about their design ideas and what they have made Make simple judgements of how the product met their design ideas Suggest how their product could be improved TechnicalApply their understanding of how to strengthen stiffen and reinforce more complex structures. Understand and use mechanical systems in their products.gears pulleys cams levers linkages]Understand and use electrical systems in their products [series circuits incorporating switshes buzzers and motors] Apply their understanding of computing to program monitor and control their products.Understand functional properties and aesthetic qualities of materials /products.Know that materials can be combined and mixed to create more useful characteristics.Understand how to use learning from science and maths to help design and make products that work.Know that mechanical and electrical systems have an input, process and output.Use the correct technical vocabulary for the projects that they are undertaking.Understand how levers and linkages or pneumatic systems create movement.Understand how simple electrical


circuits and components can be used to create functional products.Know how to make strong ,stiff ,shell like structures.Know that a single fabric shape can be used to make a 3D textiles product.Know that food ingredients can be fresh, pre – cooked and processed. cooking and nutrition Understanding food and food preparation Understand which foods are reared, caught, or grown and that this happens in the UK and across the globe Understand that recipes can be changed by adding or taking away ingredients Food preparation, cooking and nutrition Seasonality Understand that the seasons can affect food produce Sort foods into the 5 groups using The Eatwell Plate and identify that this makes up a healthy diet Identify that food and drink are needed to provide energy for a healthy and active lifestyle Identify that people should eat at least 5 portions of fruit and vegetables a day


Prepare simple dishes hygienically and safely, where needed with a heat source Use cooking techniques such as: chopping, peeling, grating slicing, mixing, spreading, kneading and baking Research facts about famous inventors/ chefs / designers etc linked to product

Year 3/4

Year 4/5 Aut 1 Cooking linked to Class Text Charlie and

the Chocolate Factory. Chocolates, cakes, sweets. Design own sweet creation with fruit Fairtrade

use ITC where appropriate Exploring context and existing products Identify who made the product, when it was made and what its purpose is

Shop visit / scarves Design/ criteria drawing templates mock ups purpose product ideas intended use for self or other users materials components free standing /


Seasonal Fruit Salad- healthy eating Where does it come from? Aut 2

Investigating and making a North American Landmark

Totem poles and modelling, cutting and shaping Spr 1 Creating a roman sword. Roman Shield making Spr2 Designing own clothing item after looking at famous Italian designers Versace and Armani

Visit local shop to design and create own scarves. Looking at patterns and materials Sum 1 Control - design and make an alarm–

something which triggers a light or buzzer to come on. Steady Hand game Sum2 Creating your own piece of Anglo Saxon

Jewellery.

Design and make an Anglo Saxon broach-

sewing.

Identify what the product has been made from Evaluate the product on design and use Understanding their intended users and their own product Understand and gather information about what a particular group or people want from a product Describe the purpose of their product Identify design features that will appeal to intended users Explain how parts of their product works Develop their own design criteria and use for planning ideas Generate realistic ideas that meet needs of user and take into account availability of resources Communicating ideas and creating prototypes for product Share and discuss ideas with others Order the main stages of making Choose materials to use based on suitability of their properties

structures stronger strengthen reinforce stiffer and more stable sensory characteristics construction kits tools safety and hygiene measure mark out cut and shape materials and components finishing techniques [ linked with art and design]Features prototypes suitability properties diagrams annotated sketches computer based programmes skills computer aided design techniques textiles join assemble combine make safety and hygiene procedures evaluate strengths and weaknesses suitability measure mark cut shape select tools suggestions improvements mechanical systems formulate step by step plans .gears pulleys cams levers linkages electrical systems products series circuits incorporating switshes buzzers and motors program monitor and control functional properties aesthetic qualities characteristics.combined / mixed input, process and output levers and linkages or pneumatic systems movement electrical circuits components create functional products 3D textiles food ingredients fresh, pre – cooked and processed nutrition reared, caught, or grown


Represent ideas in diagrams, annotated sketches and computer based programmes (where appropriate) Create pattern pieces and prototypes making Selecting the tools and applying the practical skills and techniques construction Use materials and kits, textiles, food and mechanical components Choose suitable tools for making Follow safety and food hygiene procedures Measure, mark, cut and shape materials and components Join, assemble and combine materials and components Use finishing techniques, including skills learnt in Art with some accuracy Evaluating Referring to planning and initial ideas in evaluating their produ ct Talk about their design ideas and what they have made Make simple judgements of how the product met their design ideas Suggest how their product could be improved who designed and made the products where products were designed and made when products were designed and made whether products can be recycled or reused

recipes adding or taking away cooking food preparation Eatwell Plate healthy diet energy healthy eating Seasonality 5 food groups 5 a day fruit vegetable portion drink water exercise active lifestyle UK Europe Wider World cooking techniques such as: chopping, peeling, grating slicing, mixing, spreading, kneading and baking recipe substitute


TechnicalApply their understanding of how to strengthen stiffen and reinforce more complex structures. Understand and use mechanical systems in their products.gears pulleys cams levers linkages]Understand and use electrical systems in their products [series circuits incorporating switshes buzzers and motors] Apply their understanding of computing to program monitor and control their products.Understand functional properties and aesthetic qualities of materials /products.Know that materials can be combined and mixed to create more useful characteristics.Understand how to use learning from science and maths to help design and make products that work.Know that mechanical and electrical systems have an input, process and output.Use the correct technical vocabulary for the projects that they are undertaking.Understand how levers and linkages or pneumatic systems create movement.Understand how simple electrical circuits and components can be used to create functional products.Know how to make strong ,stiff ,shell like structures.Know that a single fabric shape can be used to make a 3D textiles product.Know that food


ingredients can be fresh, pre – cooked and processed. cooking and nutrition Understanding food and food preparation Understand which foods are reared, caught, or grown and that this happens in the UK and across the globe Understand that recipes can be changed by adding or taking away ingredients Seasonality Understand that the seasons can affect food produce Food preparation, cooking and nutrition Sort foods into the 5 groups using The Eatwell Plate and identify that this makes up a healthy diet Identify that food and drink provide certain nutritional and health benefits which support a healthy lifestyle Identify that people should eat at least 5 portions of fruit and vegetables a day


Sort foods into the 5 groups using The Eatwell Plate and identify that this makes up a healthy diet Identify that food and drink are needed to provide energy for a healthy and active lifestyle Identify that people should eat at least 5 portions of fruit and vegetables a day Prepare simple dishes hygienically and safely, where needed with a heat source Use cooking techniques such as: chopping, peeling, grating slicing, mixing, spreading, kneading and baking Research facts about famous inventors/ chefs / designers etc linked to product

Year 5 Aut 1 controlled moon buggy

Aut 2 Textiles – Victorian samplers

use ITC where appropriate

Newcastle visit Design/ criteria drawing templates mock ups purpose product ideas


Use sewing skills Baking Bread- linked to Visit. Spr 1 Mechanism – make a moving cam model based on Victorian toys Gears/cams

Spr 2 Mayan Weaving

Sum 1

Sum 2 Bridges- Visit to Newcastle

Exploring context and existing products Identify who made the product, when it was made and what its purpose is Identify what the product has been made from and how environmentally friendly the materials are Evaluate the product on design, appearance and use Identify the cost to make the product Understanding their intended users and their own product Understand and gather information about what a particular group or people want from a product, using questionnaires, surveys etc Describe the purpose of their product what impact products have beyond their intended purpose.How innovative are they how sustainable are the materials Identify design features that will appeal to intended users Explain how parts of their product will work Develop their own design criteria and use for planning ideas

intended use for self or other users materials components free standing / structures stronger strengthen reinforce stiffer and more stable sensory characteristics construction kits tools safety and hygiene measure mark out cut and shape materials and components finishing techniques [ linked with art and design]Features prototypes suitability properties diagrams annotated sketches computer based programmes skills computer aided design techniques textiles join assemble combine make safety and hygiene procedures evaluate strengths and weaknesses suitability measure mark cut shape select tools suggestions improvements mechanical systems formulate step by step plans .gears pulleys cams levers linkages electrical systems products series circuits incorporating switshes buzzers and motors program monitor and control functional properties aesthetic qualities characteristics.combined / mixed input, process and output levers and linkages or pneumatic systems movement electrical circuits components create functional products 3D textiles food ingredients


Generate innovative ideas that meet needs of user and take into account availability of resources Communicating ideas and creating prototypes for product Share and discuss ideas with others Record a step by step plan for making Produce lists for the tools, equipment and materials they will be using Choose materials to use based on suitability of their properties and aesthetic qualities Represent ideas in diagrams, annotated sketches and computer based programmes (where appropriate) Create pattern pieces and prototypes making Selecting the tools and applying the practical skills and techniques construction Use materials and kits, textiles, food and mechanical components Choose suitable tools for making Follow safety and food hygiene procedures Measure, mark, cut and shape materials and components Join, assemble and combine materials and components

fresh, pre – cooked and processed nutrition reared, caught, or grown recipes adding or taking away cooking food preparation Eatwell Plate healthy diet energy healthy eating Seasonality 5 food groups 5 a day fruit vegetable portion drink water exercise active lifestyle UK Europe Wider World cooking techniques such as: chopping, peeling, grating slicing, mixing, spreading, kneading and baking problem solving recipe substitute


Use finishing techniques, including skills learnt in Art with some accuracy Demonstrate problem solving skills when encountering a mistake or practical problem Technical Apply their understanding of how to strengthen stiffen and reinforce more complex structures. Understand and use mechanical systems in their products.gears pulleys cams levers linkages]Understand and use electrical systems in their products [series circuits incorporating switshes buzzers and motors] Apply their understanding of computing to program monitor and control their products.Understand functional properties and aesthetic qualities of materials /products.Know that materials can be combined and mixed to create more useful characteristics.Understand how to use learning from science and maths to help design and make products that work.Know that mechanical and electrical systems have an input, process and output.Use the correct technical vocabulary for the projects that they are undertaking.Understand how levers and linkages or pneumatic systems create movement.Understand how simple electrical circuits and components can be used to create functional products.Know how to make strong ,stiff ,shell like structures.Know that a single fabric shape can be used to


make a 3D textiles product.Know that food ingredients can be fresh, pre – cooked and processed. Understand how cams pulleys and gears create movement.Understand how more complex circuits and components can be used to create functional products. Understand how to program a computer to monitor changes in the environment /control their products Know how to reinforce / strengthen a 3D framework Know that a 3D textiles product can be made from a combination of fabric shapes.Know that a recipeecan be adapted by adding to or substituting 1 or more products. cooking and nutrition Understanding food and food preparation Understand which foods are reared, caught, or grown and that this happens in the UK and across the globe Understand that the seasons can affect food produce


Understand that sometimes raw ingredients need to be processed before they can be used in cooking (eg. De-feathering a chicken) Understand that recipes can be adapted to change the appearance, taste and aroma of a dish Food preparation, cooking and nutrition Sort foods into the 5 groups using The Eatwell Plate and identify that this makes up a healthy diet Identify that food and drink provide certain nutritional and health benefits which support a healthy lifestyle Identify that people should eat at least 5 portions of fruit and vegetables a day Prepare simple dishes hygienically and safely, where needed with a heat source Use cooking techniques such as: chopping, peeling, grating slicing, mixing, spreading, kneading and baking : Research facts about famous inventors/ chefs / designers etc linked to product


Year 6 Aut 1 Cooking and Nutrition – Using produce from the school

garden. Seasonality

Aut 2 Fossils- Linked to Science Topic.

Spr 1 and Spr 2 Understanding of computing to program, monitor and

control their products. Link with local feeder Secondary

school.

Sum 1 and 2 Den building.

Control

use ITC where appropriate Exploring context and existing products Identify who made the product, when it was made and what its purpose is Identify what the product has been made from and how environmentally friendly the materials are Evaluate the product on design, appearance and use Identify the cost to make the product and whether it has any other purposes eg. Leading innovation of the time, trend setting Understanding their intended users and their own product Understand and gather information about what a particular group or people want from a product, using questionnaires, surveys etc Describe the purpose of their product Identify design features that will appeal to intended users Explain how parts of their product will work Create a design description for their product

Design/ criteria drawing templates mock ups purpose product ideas intended use for self or other users materials components free standing / structures stronger strengthen reinforce stiffer and more stable sensory characteristics construction kits tools safety and hygiene measure mark out cut and shape materials and components finishing techniques [ linked with art and design]Features prototypes suitability properties diagrams annotated sketches computer based programmes skills computer aided design techniques textiles join assemble combine make safety and hygiene procedures evaluate strengths and weaknesses suitability measure mark cut shape select tools suggestions improvements mechanical systems formulate step by step plans .gears pulleys cams levers linkages electrical systems products series circuits incorporating switshes buzzers and motors program monitor and control functional properties aesthetic qualities characteristics.combined / mixed input, process and output levers and linkages or pneumatic systems


Highlight the impact of time, resources and cost within their design ideas Generate innovative ideas that meet needs of user Communicating ideas and creating prototypes for product Share and discuss ideas Record a step by step plan for making Produce lists for the tools, equipment and materials they will be using Choose materials to use based on suitability of their properties and aesthetic qualities Represent ideas in diagrams, annotated sketches and computer based programmes (where appropriate) Create pattern pieces and prototypes making Selecting the tools and applying the practical skills and techniques construction Use materials and kits, textiles, food and mechanical components Choose suitable tools for making Follow safety and food hygiene procedures Measure, mark, cut and shape materials and components Join, assemble and combine materials and components Use finishing techniques, including skills learnt in Art with some accuracy

movement electrical circuits components create functional products 3D textiles food ingredients fresh, pre – cooked and processed nutrition reared, caught, or grown recipes adding or taking away cooking food preparation Eatwell Plate healthy diet energy healthy eating Seasonality 5 food groups 5 a day fruit vegetable portion drink water exercise active lifestyle UK Europe Wider World cooking techniques such as: chopping, peeling, grating slicing, mixing, spreading, kneading and baking problem solving recipe substitute


Demonstrate problem solving skills when encountering a mistake or practical problem Technical Apply their understanding of how to strengthen stiffen and reinforce more complex structures. Understand and use mechanical systems in their products.gears pulleys cams levers linkages]Understand and use electrical systems in their products [series circuits incorporating switshes buzzers and motors] Apply their understanding of computing to program monitor and control their products.Understand functional properties and aesthetic qualities of materials /products.Know that materials can be combined and mixed to create more useful characteristics.Understand how to use learning from science and maths to help design and make products that work.Know that mechanical and electrical systems have an input, process and output.Use the correct technical vocabulary for the projects that they are undertaking.Understand how levers and linkages or pneumatic systems create movement.Understand how simple electrical circuits and components can be used to create functional products.Know how to make strong ,stiff ,shell like structures.Know that a single fabric shape can be used to make a 3D textiles product.Know that food


ingredients can be fresh, pre – cooked and processed. Understand how cams pulleys and gears create movement.Understand how more complex circuits and components can be used to create functional products. Understand how to program a computer to monitor changes in the environment /control their products Know how to reinforce / strengthen a 3D framework Know that a 3D textiles product can be made from a combination of fabric shapes.Know that a recipeecan be adapted by adding to or substituting 1 or more products. cooking and nutrition Understanding food and food preparation Understand which foods are reared, caught, or grown and that this happens in the UK and across the globe Understand that the seasons can affect food produce


Understand that sometimes raw ingredients need to be processed before they can be used in cooking (eg. De-feathering a chicken) Understand that recipes can be adapted to change the appearance, taste and aroma of a dish Food preparation, cooking and nutrition Sort foods into the 5 groups using The Eatwell Plate and identify that this makes up a healthy diet Identify that food and drink provide certain nutritional and health benefits which support a healthy lifestyle Identify that people should eat at least 5 portions of fruit and vegetables a day Prepare simple dishes hygienically and safely, where needed with a heat source Use cooking techniques such as: chopping, peeling, grating slicing, mixing, spreading, kneading and baking Research facts about famous inventors/ chefs / designers etc linked to product

art and design · 2019-10-24 · from?food detectives. name and sort foods on a simple eat well...

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