Year 5 Design and Technology

Cookery

Recipe 1: What could be healthier? Bolognaise

1. Where does our food come from?- To understand how ingredients are reared and processed.

2. What adaptations can we make to a recipe?-To make adaptations to design a recipe.

3. How nutritional is our food?- To evaluate nutritional content.

4. How can we safely prepare food?- To practise food preparation skills.

5. Can we design a product label?- To design a product label.

6. Can we follow an adapted recipe?- To follow and make an adapted recipe.

National Curriculum Links

• Understand seasonality, and know where and how a variety of ingredients are grown, reared, caught and processed.

• 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

• 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. 

Stuffed Toys (Textiles)

Pupils design a stuffed toy and make decisions on materials, decorations and attachments (appendages), after learning how to sew a blanket stitch.

1. Can you design a stuffed toy?- To design a stuffed toy.

2. Can we use a blanket stitch?- To sew blanket stitch.

3. Which appendages do we need to attach?- To create and add decorations to fabric.

4. How can we join the components using blanket stitch?- To use a blanket stitch to assemble the components of a stuffed toy.

National Curriculum Objectives

Design

• Generate, develop, model and communicate their ideas through discussions, annotated sketches, cross sectional and exploded diagrams, prototypes, pattern pieces and computer aided design.

Make

• Select from and use a wider range of tools and equipment to perform practical tasks. [for example, cutting, shaping, joining and finishing] accurately.

Evaluate

• Evaluate their ideas and products against their own design criteria and consider the views of others to improve their work.

Technical Knowledge

• Apply their understanding of how to strengthen, stiffen, and reinforce more complex structures.

Bridges (Structures)

Pupils test and analyse various types of bridge to determine their strength and stability. Explore material properties and sources, before marking, sawing and assembling a wooden truss bridge.

1. What types of bridges are used?- To explore how to reinforce a beam (structure) to improve its strength.

2. How much weight can a spagetti bridge carry?- To build a spaghetti truss bridge.

3. How can we safely cut wood?- To build a wooden truss bridge.

4. How can we strengthen our bridge?-To complete, reinforce and evaluate my truss bridge.

National Curriculum Objectives

Design

• Generate, develop, model and communicate their ideas through discussion and prototypes.

• Use research and develop design criteria to inform the design of innovative, functional, appealing products that are fit for purpose, aimed at particular individuals or groups.

Make

• Select from and use a wider range of materials and components, including construction materials, according to their functional properties and aesthetics qualities.

• Select from and use a wider range of tools and equipment to perform practical tasks [for example cutting, shaping, joining and finishing] accurately.

Evaluate

• Investigate and analyse a range of existing products.

• Evaluate their ideas and products against design criteria and consider the views of others to improve their work.

Technical Knowledge

• Apply their understanding of how to strengthen, stiffen and reinforce more complex structures.