Toni's Trattoria (Upper Key Stage 2)

Design Brief: Design and make a new dish for Toni’s Trattoria
Strand of Learning: Cooking and Nutrition
Overview: In this project, children apply their knowledge of cooking and nutrition to design and make an Italian pasta dish by adapting a tomato sauce recipe and adding it to the pasta of their choice.
Children investigate the different places where people ‘eat out’ and conduct market research to find out about our favourite restaurants. Children are tasked with designing and making a pasta dish that is based on the cuisine of Italy. Thy research traditional Italian recipes and learn how to make a simple tomato sauce. Applying this knowledge they create a new sauce by adding ingredients. Having made their pasta dish they organise a taste test session to evaluate the food that they have made. Using the results from the taste test they take on the role of a restaurant critic and review some of the pasta dishes made by the class.

Images from the Lesson Presentation Slides

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PDF Worksheets

Medium Term Planning includes:

Children will know:

How surveys, interviews and questionnaires are used to find out the needs and wants of potential clients.
That step-by-step action plans should be created and followed when making complex products.
A range of different finishing techniques and choose ones that are suitable to create a quality product.
As part of the evaluation process, the designer can consider the cost (time and money) of making the finished product.
That evaluating the whole project is an important part of design technology.
About a range of inspirational designers throughout history and use this knowledge to support their own work as designers.

Cooking and Nutrition

The importance of correct storage and handling of ingredients using knowledge of micro-organisms to promote hygiene and prevent cross-contamination.
How to make bread, and the role of yeast in bread-making.
How to adapt and refine an existing recipe to create a new recipe.
That people have different food diets for health, religious, cultural, and personal reasons.
That some people are intolerant and/or allergic to certain food substances and that precautions are needed to keep them safe.

Children will know how to:

Carry out different surveys and questionnaires for research and to help with the design process.
Write step by step instructions and recipes to make a product they have designed.
List the materials and tools that will be needed to make a product they have designed.
Work responsibly using guidelines to ensure they keep themselves and others safe.
Write an action plan for the making process including lists of tools, equipment and materials needed.
How to accurately assemble, join and combine materials and components to ensure a quality finish to a product.
Apply a range of decorative and finishing techniques following the product design.
List ways of improving a product considering the views of others and intended users.

Cooking and Nutrition

Follow a recipe accurately.
Measure accurately and calculate ratios of ingredients to scale up or down from a recipe.
Demonstrate a range of baking and cooking techniques.
Create and refine recipes, including ingredients, methods, cooking times and temperatures.
Choose and adapt recipes for dietary reasons.
Create visually appealing products by cutting out shapes to decorate.

Food Preparation Skills

Children should know how to cook food using a range of different methods including: