D.T.

End Points:

 By the end of EYFS, pupils will:

  • be able to safely explore and choose a range of materials, tools and techniques to create and make things.
  • be able to investigate how things work and draw, build and make things which fulfil a function.
  • be able to share their creation, explaining the processes they have used.
  • be able to understand the importance of healthy food choices.

By the end of Key Stage 1, pupils will:

  • learn and understand the skills and knowledge needed to design and make a range of products within relevant contexts.
  • be able to design purposeful, functional, appealing products for themselves and others based upon pre-agreed design criterion.
  • be able to generate, develop, model and communicate their ideas through talking, drawing, templates, mock-ups and information and communication technology.
  • learn to select and use a range of tools and equipment to perform practical tasks safely.
  • be able to choose the correct materials and components (including construction materials, textiles and ingredients) to meet the purpose of the design criteria.
  • be able to explore and evaluate existing products to influence their own designs.
  • be able to evaluate their own designs and finished products against specified design criterion.
  • be able to build structures whilst exploring how they can be made stronger, stiffer and more stable. Moreover, children will explore and use mechanisms.  
  • develop an understanding of where food comes from and how to use the basic principles of a healthy diet to construct their own simple dishes.

By the end of Key Stage 2, pupils will:

  • develop further knowledge and skills to enable them to design and make purposeful and quality products in different contexts.
  • be able to research how existing products work and use this to develop designs and products to meet a design brief.
  • be able to produce more detailed, annotated designs and to test and refine their ideas.
  • be able to select and use a wider range of tools and materials according to their function and properties.
  • develop the technical knowledge required to make their products work effectively.
  • be able to evaluate the effectiveness and quality of their products and use this to improve their work.
  • develop an understanding of a healthy and varied diet and be able to prepare and cook a range of dishes.