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Primary & Nursery School

Design & Technology

The National Curriculum for Design & Technology

PRIMARY_national_curriculum_-_Design_and_technology.pdf

Design & Technology Intent

Design and Technology prepares children to deal with tomorrows rapidly changing world. It encourages children to become independent, creative problem solvers and thinkers as individuals and part of a team. It enables them to identify needs and opportunities and to respond to them by developing a range of ideas and by making products and systems.

Through the study of Design and Technology, they combine practical skills with an understanding of aesthetic, social and environmental issues, as well as functions and industry. This allows them to reflect on and evaluate past and present technology, it's uses and impacts.

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Progression in Design & Technology

Nursery Design & Technology

Reception Design & Technology

Begin to use the language of designing and making, e.g. join, build and shape.
Learning about planning and adapting initial ideas to make them better.
To learn to construct with a purpose in mind.
Selects tools and techniques needed to shape, assemble and join materials.
Begin to talk about changes made during the making process, e.g. making a decision to use a different joining method.
To learn how to use a range of tools, e.g. scissors, hole punch, stapler, woodworking tools, rolling pins, pastry cutters.
Learn how everyday objects work by dismantling things.
To begin to understand some of the tools, techniques and processes involved in food preparation.
Children have basic hygiene awareness.

Begin to use the language of designing and making, e.g. join, build and shape.
Learning about planning and adapting initial ideas to make them better.
To learn to construct with a purpose in mind.
Selects tools and techniques needed to shape, assemble and join materials.
Begin to talk about changes made during the making process, e.g. making a decision to use a different joining method.
To learn how to use a range of tools, e.g. scissors, hole punch, stapler, woodworking tools, rolling pins, pastry cutters.
Learn how everyday objects work by dismantling things.
To begin to understand some of the tools, techniques and processes involved in food preparation.
Children have basic hygiene awareness.

Year 1 Design & Technology

Year 2 Design & Technology

Design purposeful, functional, appealing products & explore and use mechanisms
Designing against criteria
Generate, develop, model and communicate ideas through talking, drawing templates, mock-ups and, where appropriate, information and communication technology
Follow procedures for safety
With support, measure, mark out, cut out and shape materials and components
With support, assemble, join and combine materials and components
Use simple fixing materials e.g. temporary – paper clips, tape and permanent – glue, staples
Talk about their design ideas and what they are making
Make simple judgements about their products and ideas
Understand about the movement of simple mechanisms including levers, sliders
Begin to know where food comes from
Know that everyone should eat at least five portions of fruit and vegetables every day
Use appropriate equipment to weigh and measure ingredients
Prepare simple dishes safely and hygienically, without using a heat sources
Use techniques such as cutting
Name and sort foods into the five groups of the ‘eat well’ plate
Know that everyone should eat at least five portions of fruit and vegetables every day

State the purpose of the design and the intended user
Generate own ideas for design by drawing on own experiences or from reading
Explore materials
Select from a range of tools and equipment explaining their choices
Select from a range of materials and components according to their characteristics
Select from a range of materials and components according to their characteristics
Follow procedures for safety
Use and make own templates
Measure, mark out, cut out and shape materials and components
Assemble, join and combine materials and components
Use simple fixing materials e.g. temporary - paper clips, tape and permanent - glue, staples
Use finishing techniques, including those from art and design
Investigate - what products are, who they are for, how they are made and what materials are used
Talk about their design ideas and what they are making
Make simple judgements about their products and ideas against design criteria
Suggest how their products could be improved
Evaluating products and components used
Understand about the simple working characteristics of materials and components
Understand about the movement of simple mechanisms including wheels and axles
Understand how freestanding structures can be made stronger, stiffer and more stable
Use appropriate equipment to weigh and measure ingredients
Prepare simple dishes safely and hygienically, without using a heat sources
Use techniques such as cutting
Know where food comes from
Name and sort foods into the five groups of the ‘eat well’ plate
Understand that food ingredients should be combined according to their sensory characteristics

Year 3 Design & Technology

Year 4 Design & Technology

Share and clarify ideas through discussion
Gather information about the needs and wants of particular individuals and groups
Research designs
Model their ideas using prototypes and pattern pieces
Use annotated sketches, cross-sectional drawings and diagrams
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
Order the main stages of making
Begin to produce lists of tools, equipment and materials that they need
Assemble, join and combine materials and components with some accuracy apply a range of finishing techniques
Identify the strengths and weaknesses of their ideas and products
Consider the views of others, including intended users, to improve their work
Identify great designers and their work and use research of designers to influence work
Investigate - who designed and made the products, where products were designed and made, when products were designed and made and whether products can be recycled or reused.
Understand how levers and linkages or pneumatic systems create movement
Know how to make strong, stiff shell structures
Know that food ingredients can be fresh, pre-cooked and processed
Begin to 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
Know how to prepare and cook a variety of predominantly savoury dishes safely and hygienically
Know that a healthy diet is made up from a variety and balance of different foods and drinks, as depicted in the ‘eat well’ plate
Know that to be active and healthy, food is needed to provide energy for the body
Measure using grams
Follow a recipe

Gather information about the needs and wants of particular individuals and groups
Develop their own design criteria and use these to inform their ideas
Research designs
Model their ideas using prototypes and pattern pieces
Use annotated sketches, cross-sectional drawings and diagrams
Use a wider range of materials and components, including construction materials and kits, textiles, food ingredients, mechanical components and electrical components
Measure, mark out, cut and shape materials and components with some accuracy
Assemble, join and combine materials and components with some accuracy apply a range of finishing techniques, include those from art and design, with some accuracy
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.
Begin to refer back to their design criteria as they design and make
Use their design criteria to evaluate their completed products
Understand how simple electrical circuits and components can be used to create functional products
Challenge: apply their understanding of computing to program, monitor and control their products.
Know how to make strong, stiff shell structures
Know that seasons may affect the food available
Begin to understand how food is processed into ingredients that can be eaten or used in cooking
Know how to prepare and cook a variety of predominantly savoury dishes safely and hygienically including, where appropriate, the use of a heat source
Begin to know how to use a range of techniques such as peeling, chopping, slicing, grating, mixing, spreading, kneading and baking

Year 5 Design & Technology

Year 6 Design & Technology

Identify the needs, wants, preferences and values of particular individuals and groups
Develop a simple design specification to guide their thinking
Generate ideas, drawing on research
Begin to make design decisions, taking account of constraints such as time and resources
Measure to nearest mm, mark out, cut and shape materials and components mostly accurately
Assemble, join and combine materials/ components mostly accurately
Use techniques that involve an increasing number of steps
Use a wider range of materials and components, including construction materials and kits, textiles, food ingredients, mechanical components and electrical components
Explain their choice of tools and equipment in relation to the skills and techniques they will be using with some detail
Select and explain their choice of materials and components using their knowledge of their functional properties and aesthetic qualities
Begin to critically evaluate the quality of the design, manufacture and fitness for purpose of their products as they design and make
Refer back to their design criteria as they design and make
Use their design criteria to evaluate their completed products
Investigate - how well products have been designed, how well products have been made, why materials have been chosen, what methods of construction have been used, how well products work, how well products achieve their purposes and how well products meet user needs and wants
Identify great designers and their work and use research of designers to influence work
Understand how cams, pulleys and gears create movement
Begin to know how to reinforce/strengthen a 3D framework
Understand how to use learning from science and maths to help design and make products that work
Know that materials have both functional properties and aesthetic qualities
Know that mechanical and electrical systems have an input, process and output
Investigate how food is caught, grown, reared in the UK, Europe and the wider world.
Know that recipes can be adapted to change the appearance, taste, texture and aroma
Know that different foods contain different substances - nutrients, water and fibre - that are needed for health
Understand the need for correct storage
Measure accurately
Know how to prepare and cook a variety of predominantly savoury dishes safely and hygienically including, where appropriate, the use of a heat source
Know that a recipe can be adapted a by adding or substituting one or more ingredients
How to use a range of techniques such as peeling, chopping, slicing, grating, mixing, spreading, kneading and baking

Create 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
Recognise when their products have to fulfil conflicting requirements
Generate innovative ideas, drawing on research
Make design decisions, taking account of constraints such as time, resources and cost
Select and explain their choice of tools and equipment in relation to the skills and techniques they will be using
Select and explain their choice of materials and components according to functional properties and aesthetic qualities
Order and explain the main stages of making
Produce detailed lists of tools, equipment and materials that they need
Follow procedures for safety
Use a wider range of materials and components, including construction materials and kits, textiles, food ingredients, mechanical components and electrical components
Accurately assemble, join and combine materials/ components
Accurately apply a range of finishing techniques, including those from art and design
Develop prototypes
Use techniques that involve a number of steps
Demonstrate resourcefulness, e.g. make refinements
Investigate - how much products cost to make, how innovative products are and how sustainable the materials in products are
Identify great designers and their work and use research of designers to influence work
Compare their ideas and products to their original design specification
Critically evaluate the quality of the design, manufacture and fitness for purpose of their products as they design and make
Understand how to use learning from science and maths to help design and make products that work
Know that materials have both functional properties and aesthetic qualities and can describe the qualities of some materials
Know that materials can be combined and mixed to create more useful characteristics
Know that mechanical and electrical systems have an input, process and output
Use the correct technical vocabulary for the projects they are undertaking
Understand how more complex electrical circuits and components can be used to create functional products
Understand how to program a computer to monitor changes in the environment / control their products
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
Know that seasons may affect the food available
Understand how food is processed into ingredients that can be eaten or used in cooking
How to prepare and cook a variety of predominantly savoury dishes safely and hygienically including, where appropriate, the use of a heat source
How to use a range of techniques such as peeling, chopping, slicing, grating, mixing, spreading, kneading and baking
How to prepare and cook a variety of predominantly savoury dishes safely and hygienically including, where appropriate, the use of a heat source
Measure accurately
Work out ratios in recipes