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Introduction
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This part of the Warburtons Education site is to support teachers,
children and students working on projects stemming from the QCA document
for Design Technology. The projects focused on are to do with bread and
making sandwich snacks in Key Stage 1 and Key Stage 2 and on Food
Technology in Key Stage 3.
Several activities in this site involve handling and tasting a variety of
bread products. Warburtons advises that any child who is to handle the ingredients should be questioned (or their parents) about known
intolerances / allergies. In particular, the following should be considered;
coeliacs, gluten intolerance, possible flour allergic reaction, nut/seeds allergies, fat intolerance or skin reactions, and reactions to soya flour
or soya based products.
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Part of the National Grid for Learning |
Sections:
 
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Learn more about how to use these resources |
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In this unit children learn about basic food preparation techniques and ways of combining components to create simple food products for a particular purpose. They develop their designing skills by using their own experiences and evaluating existing products to develop ideas. Through discussion, they develop criteria for their design proposals and suggest ways to proceed. They develop their making skills by learning to combine components according to taste, appearance or texture to create a product that contributes to a healthy diet. Through this activity children develop an awareness of health and safety and learn that the quality of the product depends on how well it is made and presented. |
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In this unit children develop their understanding of, and skills in, working with food through a range of activities related to bread products. They gain knowledge and understanding from investigating existing products and exploring the functions and properties of ingredients. They then draw on this knowledge when designing and making their own bread products. They use a range of skills and techniques using basic food tools and equipment and taking account of appropriate safety and hygiene issues. |
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The main aim of this unit is for pupils to learn about designing for manufacturing and the main commercial processes that are used by manufacturers. The emphasis is on thinking about how a product will be made as an integral part of the design process, rather than as an afterthought once the design is complete. |
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The main aim of this unit is for pupils to make and produce their work in quantity.
In this unit, pupils tackle a design and make assignment (DMA) on the theme 'Bread batch production', in which they present a prototype of a new bread that can be manufactured on a larger scale. They make their product in volume, reflecting similar processes to those that might be used commercially. They develop quality assurance procedures, and use production aids, eg moulds, weighing and measuring devices, moulded baking trays, where appropriate, to improve the quality of their manufacturing. |
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