Projects on a Page

Welcome to Projects on a Page, a national scheme of work for primary design and technology (D&T).The scheme comprises of Project Planners designed to help primary schools in England implement the NationalCurriculum for D&T in an imaginative way. Based on universal principles of effective teaching and learning in D&T, it will also be a valuable resource for schools in other parts of the UK and further afield.

Click on each of the images for more information.

Freestanding Structures

MechanismsSlides and Levers

Food

Textiles

Mechanisms Wheels and Axels

Electrical

The programmes of study set out only the essential, core knowledge, understanding and skills. To promote best practice in schools, Projects on a Page includes some important, additional elements which are not in the statutory requirements (e.g. planning the sequence in which products are made).

KS1

Lower KS2

Upper KS2

Preparing Fruit and Vegetables

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Discussing and comparing different effects.

Negotiating, developing and agreeing a plan of action, evaluating actions

Hygiene - Key Points

Jewellery is removed Hair is tied back Sleeves are rolled up Aprons are on Hands are washed Cuts are covered with bluewaterproof dressing

Discussing and comparing different effects.

How Will i process my fruit?

info

What sort of Fruit Product should I make?

USING DIFFERENT TOOLS AND PRACTISING USING DIFFERENT FOOD PROCESSING SKILLS

Talking, drawing, writinglists, generating design criteria

Designing, making and evaluating a fruit snack for a class picnic

Peeling

grating

Cutting

slicing

squeezing

DOWNLOAD

Glossary

UTENSIL

FOOD

EFFECT

mouth feel

Makes Juice

Unpeeled Apple

Thin Rings

Tips for Teachers

To foster children's engagement in discussions, design, and food product creation, showcase a variety of fruits through captivating photographs, accompanied by relevant technical terms. Facilitate learning by having children categorize fruits and vegetables, employing visual aids like photo cards. Incorporate unfamiliar fruits to broaden their knowledge. Use food-related stories and poems to inspire and introduce the project. Enhance real-world context by arranging a visit to a local store or food market. For hands-on exploration, consider using budget-friendly carrots to experiment with diverse equipment like graters and serrated knives with rounded ends.

Useful Resources

• Caribbean fruit cocktails (7-9 years but contains useful information)• Are you teaching food in Primary D&T?• Super salads (7-9 years but contains useful info)• Fantastic fruitOther useful web-based resources:• www.foodafactoflife.org.uk

How will different food processes create different effects?

What tools and food processing skills will i use?

• Fruit – plant or tree’s edible seed with envelope. • Vegetable – plant used for food. • Nutrients – all the things in food that the body needs to remain healthy. • Pith – the soft white lining inside fruit such as oranges. • Salad – a cold dish of fresh and/or cooked vegetables or fruit. • Sensory evaluation – subjective testing of foods where senses are used to evaluate qualities such as appearance, smell, taste, texture (mouth feel). •Kebab – cooked and/or fresh ingredients on a skewer.

do i need to adjust or change anything?

will my fruit salad meet the needs of the user?

Years 1/2

Instant CPD

SEE ALL RESOURCES

Juicer

Peeler

Knife

Apple

Carrot

Orange

Preparing Fruit and Vegetables

3. Key learning in design and technology

1. Year GroupsYears 1/2

2. Aspects of D&T Food

FocusPreparing fruit and vegetables

4. What could children design, make and evaluate?

5. Intended users

6. Purpose of products

7. Links to topics and themes

8. Possible contexts

9. Project title

10. Investigative and Evaluative Activities (IEAs)

11. Related learning in other subjects

12. Focused Tasks (FTs)

13. Related learning in other subjects

designtechnology.org.uk

14. Design, make and evaluate (DMEA)

15. Related learning in other subjects

Design, make and evaluate a _______ (product) for _________ (user) for __________ (purpose) To be completed by the teacher. Use the project title to set the scene for children’s learning prior to activities in 10, 12 and 14.

16. Possible resources

• range of fresh fruit and vegetables • chopping boards, knives, peelers, graters, skewers, juicers, spoons, jugs, plates, bowls, aprons, plastic table covers, hand washing and washing-up facilities • yogurt making machine or blender, if appropriate

Mechanisms - Sliders and Levers

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Discussing and comparing different effects.

DOWNLOAD

Discussing and comparing different effects.

How Will i process my fruit?

info

What sort of Fruit Product should I make?

USING DIFFERENT TOOLS AND PRACTISING USING DIFFERENT FOOD PROCESSING SKILLS E.G. CUTTING, SLIICING, GRATING

Talking, drawing, writinglists, generating design criteria

Designing, making and evaluating a moving storyboard to retell a fairy tale to the class

Glossary

How Will i process my fruit?

Tips for Teachers

Useful Resources

• Moving Pictures • Working with sliders and levers • Levers and linkages - Poster and Support Pack • Mechanisms with a message

How will different food processes create different effects?

What tools and food processing skills will i use?

Mechanism – a device used to create movement in a product. • Lever – a rigid bar which moves around a pivot. Levers are used in many everyday products. In this project children will use card strips for levers and paper fasteners for pivots. • Slider – a rigid bar which moves backwards and forwards along a straight line. Unlike a lever, a slider does not have a pivot point. • Slot – the hole through which a lever or slider is placed to enable part of a picture to move. • Guide or bridge – a short card strip used to keep sliders in place and control movement.

do i need to adjust or change anything?

will my fruit salad meet the needs of the user?

Years 1/2

Instant CPD

Mechanisms - Sliders and Levers

designtechnology.org.uk

3. Key learning in design and technology

1. Year GroupsYears 1/2

2. Aspects of D&T Food

FocusPreparing fruit and vegetables

4. What could children design, make and evaluate?

5. Intended users

6. Purpose of products

7. Links to topics and themes

8. Possible contexts

9. Project title

10. Investigative and Evaluative Activities (IEAs)

11. Related learning in other subjects

12. Focused Tasks (FTs)

13. Related learning in other subjects

14. Design, make and evaluate (DMEA)

15. Related learning in other subjects

Celebration

Party

School Event

Sports Day

Pleasure

Cafe

Meeting

Picnic

Purpose of products

Prior learning• Experience of common fruit and vegetables, undertaking sensory activities i.e. appearance taste and smell. • Experience of cutting soft fruit and vegetables using appropriate utensils.Designing • Design appealing products for a particular user based on simple design criteria.• Generate initial ideas and design criteria through investigating a variety of fruit and vegetables.• Communicate these ideas through talk and drawings.Making• Use simple utensils and equipment to e.g. peel, cut, slice, squeeze, grate and chop safely.• Select from a range of fruit and vegetables according to their characteristics e.g.colour, texture and taste to create a chosen product.Evaluating• Taste and evaluate a range of fruit and vegetables to determine the intended user’s preferences.• Evaluate ideas and finished products against design criteria, including intended user and purpose.Technical knowledge and understanding• Understand where a range of fruit and vegetables come from e.g. farmed or grown at home.• Understand and use basic principles of a healthy and varied diet to prepare dishes, including how fruit and vegetables are part of The Eatwell Guide.• Know and use technical and sensory vocabulary relevant to the project.

How will different food process create different effects?

Mixing and Stirring: Effect: Mixing and stirring ingredients together create a mixture. Learning: Students learn about ingredient integration, consistency, and how mixing affects texture and flavour. Chopping and Cutting: Effect: Chopping and cutting ingredients lead to varied shapes and sizes, affecting appearance and texture. Learning: Students develop fine motor skills, practice safe knife techniques, and understand how ingredient size influences cooking. Blending and Pureeing:Effect: Blending or pureeing creates smooth textures, ideal for soups, sauces, and smoothies. Learning: Students discover how blending breaks down ingredients, learn about consistency, and explore food transformation. Layering and Assembling:Effect: Layering and assembling ingredients create visually appealing presentations, such as salads or sandwiches. Learning: Students practice creativity, and spatial awareness, and discover how arranging ingredients affects taste and texture. Measuring and Proportioning: Effect: Measuring and proportioning ingredients accurately result in consistent flavors and textures. Learning: Students develop math skills, understand the importance of precise measurements, and explore recipes. Food Decoration:Effect: Decorating dishes with garnishes, sauces, or creative presentations adds aesthetic appeal. Learning: Students engage in artistic expression, practice attention to detail, and explore how presentation influences perception.

• Display fruit, including photographs and associated technical vocabulary, to encourage the children to use it when discussing, designing and making a food product.• Ask the children to sort a selection of fruit and vegetables – which is which? Photo cards could be used for this.• Include fruit that is less likely to be known to the children.• Stories and poems about food could be used for inspiration and as an introduction to the project.• Visit a local shop or food market to give your project a real-life context.• Carrots can provide relatively cheap food for examining the effects of using different equipment such as grating, slicing into thin rings, slicing into sticks.• Serrated knives with rounded ends are the best.• Foods for chopping/slicing could be cut in half lengthways to provide a flat base and held still with, for example, a fork so that children cut safely.• Before you organise any food tasting in your class, you need to check your school and local authority's health and safety policy. Seek parental consent.• As homework ask children to keep a weekly fruit and vegetable diary and ask them to record their results in a chart/table. If more appropriate, focus on fruit and vegetables served in school.

Top tips

Parents

Siblings

Grandparents

Friends and Peers

Younger Children

Older Children

Visitors

Themselves

Intended User

Discussing and comparing different effects

Trying them out and evaluating.

Parents

Siblings

Grandparents

Friends and Peers

Younger Children

Older Children

Visitors

Themselves

Intended User

Celebration

Party

School Event

Sports Day

Pleasure

Cafe

Meeting

Picnic

Purpose of products

Evaluating a food project in a primary school involves assessing various aspects of the project to determine its success, identify areas for improvement, and encourage reflection and learning. By carefully evaluating a food project in a primary school, you not only assess the students' achievements but also foster a culture of reflection, improvement, and continuous learning.

Evaluation

Washing: Before any processing, it's essential to wash the fruit thoroughly to remove dirt, debris, and potential contaminants. Peeling and Coring: For fruits like apples, pears, and peaches, you might want to peel them using a vegetable peeler if desired.Remove the core or pit from fruits like apples, pears, and stone fruits using a corer.Slicing and Dicing: Cut the fruit into desired shapes and sizes. Slices, wedges, cubes, or chunks are common options.Juicing: Use a juicer or a blender to extract the juice from the fruit. Strain the juice to remove pulp if desired.Blending: Blend fruits with other ingredients to make smoothies, sauces, or purees.Drying: Slice the fruit thinly and dry it in a food dehydrator or oven to make dried fruit snacks.Freezing: Cut the fruit into pieces and freeze them for later use in smoothies or cooking.Preserving: Prepare fruit preserves, jams, or jellies by cooking fruit with sugar and canning them in jars.Baking and Cooking: Use the fruit in various baked goods, such as pies, tarts, crisps, or muffins.Salads and Salsas: Combine fruits with vegetables, herbs, and seasonings to make refreshing salads or salsas.Infusing: Create flavoured water by infusing fruit slices in water or other liquids.

Processing Fruit

Tips for Teachers

• Display fruit, including photographs and associated technical vocabulary, to encourage the children to use it when discussing, designing and making a food product. • Ask the children to sort a selection of fruit and vegetables – which is which? Photo cards could be used for this. • Include fruit that is less likely to be known to the children. • Stories and poems about food could be used for inspiration and as an introduction to the project. • Visit a local shop or food market to give your project a real-life context. • Carrots can provide relatively cheap food for examining the effects of using different equipment such as grating, slicing into thin rings, slicing into sticks. • Serrated knives with rounded ends are the best. • Foods for chopping/slicing could be cut in half lengthways to provide a flat base and held still with, for example, a fork so that children cut safely. • Before you organise any food tasting in your class, you need to check your school and local authority's health and safety policy. Seek parental consent. • As homework ask children to keep a weekly fruit and vegetable diary and ask them to record their results in a chart/table. If more appropriate, focus on fruit and vegetables served in school.

Inspect: Check the herbs for any dirt, damaged leaves, or debris. Remove any undesirable parts. Drying: Gently pat the herbs dry with a paper towel or use a salad spinner to remove excess moisture. Dry herbs are easier to cut.Cutting Different Herb Types: Woody Herbs (e.g., rosemary, thyme): Remove the leaves from the stems by running your fingers against the natural growth. The leaves can be chopped or used whole. Leafy Herbs (e.g., basil, parsley): Use the chiffonade or chopping technique to cut these herbs into smaller pieces.

Cutting

Plan of action

Choose a Recipe
Introduction and Discussion
Ingredients and Equipment List
Group Work
Safety Rules
Step-by-Step Plan
Visual Aids
Recipe Testing
Discuss Modifications
Timeline and Schedule
Preparation Day
Cooking and Assembly
Taste Testing and Evaluation
Reflection and Discussion
Documentation
Sharing and Celebration

Idea Generation

Brainstorming
Talking
Drawing
Generating Design
Picture Prompts
Class Discussions
Creative Writing
Guest Speakers
School trips
Video prompts

Parents

Siblings

Grandparents

Friends and Peers

Younger Children

Older Children

Visitors

Themselves

Intended User

Parents

Siblings

Grandparents

Friends and Peers

Younger Children

Older Children

Visitors

Themselves

Intended User

Examples

Design, make and evaluate a fruit salad formy peers at school for sports day.

Design, make and evaluate a fruit smoothie formy parents for a party.

Design, make and evaluate a vegetable salad formy siblings at a festival.

Design, make and evaluate a fruit kebab formy grandparents on their anniversary.

Celebration

Party

School Event

Sports Day

Pleasure

Cafe

Meeting

Picnic

Purpose of products

Knife skills education in schools plays a crucial role in empowering students with essential life skills. Watch this video from 'Food - a fact of life' for more information. www.foodafactoflife.org.uk

Fruit Yogurts

Fruit Drinks

Fruit Jelly

Fruit Smoothies

Vegetable Salads

Fruit and Vegetable Kebabs

Fruit Salads

What could children design, make and evaluate?

Focused Tasks

• Discuss basic food hygiene practices when handling food including the importance of following instructions to control risk e.g. What should we do before we work with food? Why is following instructions important? • Demonstrate how to use simple utensils and provide opportunities for the children to practise food-processing skills such as washing, grating, peeling, slicing, squeezing e.g. Do we eat the whole fruit? Why or why not? Which parts do we eat? What might we have to do before eating this? Why do we cut, grate, peel and slice in this way? Discuss different effects achieved by different processes. • Discuss healthy eating advice, including eating more fruit and vegetables; using The Eatwell Guide model talk about the importance of fruit and vegetables in our balanced diet e.g. Why is it good to eat fruit and vegetables? How many pieces of fruit/vegetables do you eat per day? Why is it important to wash fruit/vegetables before we eat them?

• Children examine a range of fruit/vegetables. Use questions to develop children’s understanding e.g. What is this called? Who has eaten this fruit/vegetable before? Where is it grown? When can it be harvested? What is its taste, smell, texture and appearance? What will it look like if we peel it or cut it in half? What are the different parts called? • Provide opportunities for children to handle, smell and taste fruit and vegetables in order to describe them through talking and drawing. e.g. What words can we use to describe the shape, colour, feel, taste? • Evaluate existing products to determine what the children like best; provide opportunities for the children to investigate preferences of their intended users/suitability for intended purposes e.g. What do you prefer and why? What might we want to include in our product to meet our user’s preferences? Which fruit/vegetables might be the best for our product to match the occasion/purpose?

IEAs

Parents

Siblings

Grandparents

Friends and Peers

Younger Children

Older Children

Visitors

Themselves

Intended User

Iterative Process

Squeezing juice is an excellent way to enjoy the natural flavors and nutrients of fruits and vegetables. Whether you're making a glass of refreshing citrus juice or experimenting with different fruit combinations, the process is straightforward and rewarding.

Squeezing juice is a simple yet effective method of extracting the liquid content from fruits and vegetables. This process is commonly used to create fresh and flavorful juices for drinking or cooking.

Juicing

Presentation

What order will I work in?
How will I present my fruit snack?
Will you use any garnishes or decorations to make your fruit salad visually appealing?
How will you store your fruit salad before it's time to serve it?
What type of bowl or container will you use to serve your fruit salad?

Encouraging students to consider these questions as they plan and prepare their fruit salads will not only enhance their understanding of food preparation and presentation but also promote critical thinking, creativity, and decision-making skills.

Festivals & Celebrations

Teddy Bear Picnic

Food and Farming

Senses

Growing

Healthy Eating

Purpose of products

Parents

Siblings

Grandparents

Friends and Peers

Younger Children

Older Children

Visitors

Themselves

Intended User

To enable you to use your creativity and professional judgment to plan and teach successful D&T projects each term.
To help schools cover the National Curriculum requirements.
To provide helpful sketches, diagrams, tips and techniques that will make teaching D&T easier and more rewarding.
To ensure that all the D&T taught in your school enables children to design, make and evaluate functional products with users and purposes in mind.

The scheme of work has four main aims:

Aims

designtechnology.org.uk

Celebration

Party

School Event

Sports Day

Pleasure

Cafe

Meeting

Picnic

Purpose of products

Tools

Make a list of tools and skills e.g. cutting, slicing and grating.

Aprons and Safety Gear
Cutting Tools
Chopping Boards
Mixing Bowls
Measuring Tools
Measuring Cups and Spoons
Kitchen Scales
Whisks and Spatulas
Rolling Pins
Oven Mitts and Pot Holders
Spoons and Ladles
Tongs
Baking Trays
Cooking Pots and Pans
Strainers and Colanders
Cookie Cutters and Molds
Learning Resources and Visual Aids
Tableware
Recipe Cards
Washing Stations
Cleaning Supplies

Tips for Teachers

• Display fruit, including photographs and associated technical vocabulary, to encourage the children to use it when discussing, designing and making a food product. • Ask the children to sort a selection of fruit and vegetables – which is which? Photo cards could be used for this. • Include fruit that is less likely to be known to the children. • Stories and poems about food could be used for inspiration and as an introduction to the project. • Visit a local shop or food market to give your project a real-life context. • Carrots can provide relatively cheap food for examining the effects of using different equipment such as grating, slicing into thin rings, slicing into sticks. • Serrated knives with rounded ends are the best. • Foods for chopping/slicing could be cut in half lengthways to provide a flat base and held still with, for example, a fork so that children cut safely. • Before you organise any food tasting in your class, you need to check your school and local authority's health and safety policy. Seek parental consent. • As homework ask children to keep a weekly fruit and vegetable diary and ask them to record their results in a chart/table. If more appropriate, focus on fruit and vegetables served in school.

The consistency of an apple is generally firm and crunchy, especially when it is fresh and ripe. When you take a bite into an apple, you'll typically experience a satisfying crunch as your teeth break through the outer skin and into the juicy flesh beneath. However, the exact consistency can vary based on the variety of apple. Some apples are known for being exceptionally crisp and firm, while others might be a bit softer and juicier. The texture of an apple can also change as it ripens. For example, a ripe apple might still be firm but slightly less crunchy than an apple that's just been picked.

Apple

Parents

Siblings

Grandparents

Friends and Peers

Younger Children

Older Children

Visitors

Themselves

Intended User

Fruit Yogurts

Fruit Drinks

Fruit Jelly

Fruit Smoothies

Vegetable Salads

Fruit and Vegetable Kebabs

Fruit Salads

What could children design, make and evaluate?

Relationship between pupil's ideas and communication
Clarification through activity
Example of iterative design and make process for an individual pupil during the project

An iterative process is the relationship between a pupil’s ideas and how they are communicated and clarified through activity. This is an example of how the iterative design and make process might be experienced by an individual pupil during this project. The iterative process in primary teaching encourages active learning, critical thinking, and problem-solving skills. It recognizes that learning is not a linear path, but rather a dynamic and evolving journey. This approach also helps students develop resilience, as they learn to embrace challenges, learn from their mistakes, and persistently work towards improvement.

Iterative Process

Celebration

Party

School Event

Sports Day

Pleasure

Cafe

Meeting

Picnic

Purpose of products

Celebration

Party

School Event

Sports Day

Pleasure

Cafe

Meeting

Picnic

Purpose of products

Red Chopping Board: Raw Meat Used for cutting and preparing raw meats such as beef, pork, lamb, and game. Blue Chopping Board: Raw Fish Reserved for cutting and handling raw fish and seafood products. Green Chopping Board: Fresh Produce Used for cutting fruits, vegetables, and salads. Yellow Chopping Board: Cooked Meats For cutting and preparing cooked meats, such as roasted or grilled poultry. Brown Chopping Board: Root Vegetables Used for cutting root vegetables like potatoes, carrots, and beets. White Chopping Board: Dairy and Bakery Reserved for dairy products like cheese and for preparing bakery items like bread and pastries. It's important to note that these colour codes are not universal standards and may vary from one institution to another. However, they serve as a useful guideline to minimise the risk of cross-contamination and maintain food safety standards in school food preparation classes.

Chopping Boards

Celebration

Party

School Event

Sports Day

Pleasure

Cafe

Meeting

Picnic

Purpose of products

Fruit juice typically has a smooth and slightly pulpy texture. It is liquid in form, with a consistency that is neither too thick nor too thin. The pulp adds a bit of thickness and chewiness to the texture, enhancing the overall mouthfeel.Other Citrus Fruits:

Oranges
Grapefruits
Lemons
Limes
Tangerines
Mandarins

Juice

Crunchy: Carrots are often appreciated for their crisp and crunchy texture, especially when they are fresh and raw. The satisfying crunch is a defining characteristic of carrots and makes them a popular choice for snacks and salads. Tender: Cooking carrots can soften their texture, making them more tender and easier to bite into. Steamed, boiled, or roasted carrots can develop a softer, but still slightly firm, texture. Juicy: Carrots have a high water content, which contributes to their juiciness. When you bite into a carrot, you might notice a refreshing burst of moisture. Fibrous: Carrots contain dietary fiber, which can give them a slightly fibrous texture, especially closer to the core. While some people enjoy this texture, others might prefer to remove the tougher parts before consumption.

Carrots

What sort of fruit product should I make?

Who will it be for? Which fruit will I put into my salad?Will my product appeal to the intended user?

Celebration

Party

School Event

Sports Day

Pleasure

Cafe

Meeting

Picnic

Purpose of products

Manual Peeling: This involves using a knife, peeler, or your fingers to carefully remove the skin from the fruit.Blanching: Some fruits, like tomatoes and peaches, can be blanched in boiling water for a short time and then immersed in cold water. This makes the peeling process easier. Abrasive Methods: Certain fruits, such as oranges, can be peeled by gently rubbing the skin with a rough cloth or sponge. Mechanical Peeling: Industrial settings often use machines to peel large quantities of fruits quickly and efficiently. Reasons for Peeling:Texture and Taste: The skin of some fruits can be tough, fibrous, or bitter, making them more palatable and enjoyable after peeling. Safety: Peeling can remove potential contaminants, dirt, and pesticides from the surface of the fruit, reducing the risk of ingesting harmful substances. Cooking and Culinary Use: Many recipes call for peeled fruit to achieve a smoother texture or to avoid altering the color and flavor of the dish. Aesthetic Purposes: In some cases, peeling fruit enhances its visual appeal, making it more attractive for presentation. Common Fruits That Are Peeled: Citrus Fruits: Oranges, grapefruits, lemons, and limes are often peeled due to their thick and bitter rinds. Bananas: While the skin of bananas is edible, it is usually removed before consumption. Mangoes: The tough skin of mangoes is removed to access the sweet, juicy flesh. Kiwi: The fuzzy skin of kiwi is typically peeled to reveal the vibrant green fruit inside. Pineapples: The prickly skin of pineapples is removed, leaving the delicious fruit underneath. Melons: The rinds of watermelons, cantaloupes, and honeydews are often removed to expose the juicy flesh.

Fruit Peeling

Celebration

Party

School Event

Sports Day

Pleasure

Cafe

Meeting

Picnic

Purpose of products

Keep your fingers and hands away from the grating surface to avoid injury. Consider using a safety glove or a fork to hold the ingredient.For soft or moist ingredients, such as cheese or chocolate, place them in the freezer for a short while before grating to make the process easier. When grating vegetables like carrots start with the larger holes and then switch to finer holes for a smoother texture. Work with a firm grip and use smooth, controlled motions to prevent the ingredient from slipping or becoming unevenly grated. Pay attention to your knuckles and fingers to avoid accidentally grating them. To remove excess grated material from the grater, gently tap it against a bowl or the counter.

Grating

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