Design and technology at key stages 1 and 2    (Year 3)

• have an understanding of what a sandwich is and how to make one
• record their opinions on a table commenting on taste, appearance, smell and texture
• identify the different food groups in the 'balanced plate'
• put commonly eaten foods in their correct food groups
• have a sound understanding of appropriate terms used in food preparation and food products

• identify important aspects of personal hygiene before handling food eg washing hands, keeping long hair tied back, wearing an apron
• identify which foods should be kept in a fridge and why some foods are high risk
• use sharp tools correctly to ensure safety and accuracy

• apply what they have learnt through IDEAs/FPTs in their designing and making
• identify that different sandwiches are created for different needs, occasions and purposes
• use their knowledge from their research to choose ingredients for the sandwich eg most people preferred brown bread so I chose this for my design
• work through a sequence of tasks to produce a sandwich, making appropriate modifications
• show that they have worked safely and hygienically in their preparation and finishing to ensure a quality product
• evaluate their sandwich and others' against their original design criteria