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New interactive curriculum plans and website

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Lesson overview:Designing for a target market

  • describe the purpose of their products
  • the correct technical vocabulary for the projects they are undertaking
  • 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
  • the correct technical vocabulary for the projects they are undertaking
  • work confidently within a range of contexts, such as the home, school, leisure, culture, enterprise, industry and the wider environment

Know some ways to prepare ingredients safely and hygienically.

Have some basic knowledge and understanding about healthy eating and the 'Eatwell Guide'.

Texture, taste, sweet, sour, hot, spicy, appearance, smell, preference, greasy, moist, cook, fresh, savoury, hygienic, edible, grown, reared, caught, frozen, tinned, processed, seasonal, harvested, healthy/varied diet, planning, design criteria, purpose, user, annotated sketch, sensory evaluations

Have used some equipment and utensils and prepared and combined ingredients to make a product.

Equipment Required

Range of relevant example foods to taste and evaluate, suitable equipment and utensils such as: knives, chopping board, weighing scales, measuring jugs, bowls, baking trays, spoons - various sizes, parchment paper, cling film

Content guidance

Equipment requiring safe usage.

Supervision Level

Adult supervision recommended.