DT Progression: POS & End of Year Expectations Key Stage 2) Technical Cooking & Nutrition Making Evaluating Knowledge Design Understanding contexts, Planning Own ideas and products Making products work Where food comes from and purpose Across KS2 pupils should: Across KS2 pupils should: Across KS2 pupils should: Across KS2 pupils should know: Across KS2 pupils should know: work confidently within a range select tools and equipment identify the strengths and how to use learning from that food is grown (such as • • • • of contexts, such as the home, suitable for the task areas for development in their science to help design and tomatoes, wheat and potatoes), school, leisure, culture, explain their choice of ideas and products make products that work reared (such as pigs, chickens and • enterprise, industry and the tools and equipment in how to use learning from cattle) and caught (such as fish) in • wider environment relation to the skills and mathematics to help design and the UK, Europe and the wider consider the views of others, • describe the purpose of their techniques they will be using make products that work world including intended users, to • products materials and that materials have both improve their work •select • indicate the design features of components suitable for the functional properties and In Upper KS2 pupils should also • their products that will appeal to task aesthetic qualities know: In Upper KS2 pupils should also: intended users explain their choice of that materials can be that seasons may affect the critically evaluate the quality • • • • explain how particular parts of materials and components combined and mixed to create food available of the design, manufacture and • their products work according to functional more useful characteristics how food is processed into fitness for purpose of their • properties and aesthetic that mechanical and electrical ingredients that can be eaten or products as they design and • In Upper KS2 pupils should also: qualities systems have an input, process used in cooking make carry out research, using and output evaluate their ideas and • • surveys, interviews, the correct technical products against their original • questionnaires and web-based vocabulary for the projects they design specification resources are undertaking identify the needs, wants, • preferences and values of particular individuals and groups• develop a simple design specification to guide their thinking Technical Cooking & Nutrition Making Evaluating Knowledge Design
DT Progression: POS & End of Year Expectations Key Stage 2) Design Making Evaluating Technical Knowledge Cooking & Nutrition Understanding contexts, and purpose Planning Own ideas and products Making products work Where food comes from Across KS2 pupils should: • work confidently within a range of contexts, such as the home, school, leisure, culture, enterprise, industry and the wider environment • describe the purpose of their products • indicate the design features of their products that will appeal to intended users • explain how particular parts of their products work In Upper KS2 pupils should also: • carry out research, using surveys, interviews, questionnaires and web-based resources • identify the needs, wants, preferences and values of particular individuals and groups• develop a simple design specification to guide their thinking Across KS2 pupils should: select tools and equipment suitable for the task • explain their choice of tools and equipment in relation to the skills and techniques they will be using •select materials and components suitable for the task • explain their choice of materials and components according to functional properties and aesthetic qualities Across KS2 pupils should: • identify the strengths and areas for development in their ideas and products • consider the views of others, including intended users, to improve their work In Upper KS2 pupils should also: • critically evaluate the quality of the design, manufacture and fitness for purpose of their products as they design and make • evaluate their ideas and products against their original design specification Across KS2 pupils should know: • how to use learning from science to help design and make products that work • how to use learning from mathematics to help design and make products that work • that materials have both functional properties and aesthetic qualities • that materials can be combined and mixed to create more useful characteristics • that mechanical and electrical systems have an input, process and output • the correct technical vocabulary for the projects they are undertaking Across KS2 pupils should know: • that food is grown (such as tomatoes, wheat and potatoes), reared (such as pigs, chickens and cattle) and caught (such as fish) in the UK, Europe and the wider world In Upper KS2 pupils should also know: • that seasons may affect the food available • how food is processed into ingredients that can be eaten or used in cooking Design Making Evaluating Technical Knowledge Cooking & Nutrition
DT-UPPER-KS2-POS-Word-copy.docx