The National Curriculum for Design & Technology in Years 3 to 6.

Design

Our children will be taught to:

• 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

• generate, develop, model and communicate their ideas through discussion, annotated sketches, cross-sectional and exploded diagrams, prototypes, pattern pieces and computer-aided design

  Make

  Our children will be taught to:

• select from and use a wider range of tools and equipment to perform practical tasks accurately

• select from and use a wider range of materials and components, including construction materials, textiles and ingredients, according to their functional properties and aesthetic qualities

  Evaluate

  Our children will be taught to:

• investigate and analyse a range of existing products

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

• understand how key events and individuals in design and technology have helped shape the world

  Technological Knowledge

  Our children will be taught to:

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

• understand and use mechanical systems [for example, gears, pulleys, cams, levers and linkages] in their products

• understand and use electrical systems [for example, series circuits incorporating switches, bulbs, buzzers and motors] in their products

• apply their understanding of computing to programme, monitor and control their products.

  Cooking & Nutrition

  Our children will be taught to:

• understand and apply the principles of a healthy and varied diet

• cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet

• become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]

• understand the source, seasonality and characteristics of a broad range of ingredients