This collection offers a cross curricular approach to diet, sustainable food production and how human activity impacts upon our environment. It may be used as a workshop or as individual activities. The approaches used will enable students to come to decisions regarding their diet based on many factors including...

This journal is one of over 25,000 physical resources available from the Resources Collection. The Archive Collection covers over 50 years of curriculum development in the STEM subjects. The Contemporary Collection includes the latest publications from UK educational publishers.

The official journal of the...

One of the units from the Nuffield Primary Solutions in Design and Technology. Children design and make a healthy cold drink for another class member.

Each child will have to find out the preferences and needs of the consumer and will include feedback from that person as part of the evaluation process

One of the units from the Nuffield Primary Solutions in Design and Technology. In this unit, students write a specification for toast that meets the identified preferences of a particular person. They then make a serving of toast to that specification. The task can be widened to include the development of a...

Colourful poster from the ...

Colourful poster from the ...

Colourful poster from the ...

Colourful poster from the Tasty Careers website illustrating the many different career roles involved in the production of butter.

Colourful poster from the ...

Colourful poster from the ...

This Licence to Cook face-to-face session is designed to accompany Protecting 1 and Protecting 2 tutorials. The first presentations goes into detail about the important area of cooking safely, including how to prepare, cook and store food...

A series of resources for primary and secondary-aged pupils based around the theme of King Charles III’s coronation aimed at developing their knowledge and skills in Design & Technology and Engineering.

In this lesson, pupils explore the functional properties of food. They learn about the Maillard reaction, dextrinisation, caramelisation, gelatinisation and other characteristics of carbohydrates as well as the properties of protein and fats and how these contribute to the appearance, taste and texture of food.