This half-term for design and technology, we have been focused on 'Food and Nutrition'. We looked at the French Chef Georges Blanc and his effect on the food industry (which awarded him three Michelin stars).

We also discussed and explored ways of improving the UK diet and how this differs in countries with different cultural bread staples. By encouraging pupils to learn about the diets of different cultures, we can help improve their knowledge of ingredients and cooking methods.

The new Nordic diet focusses on natural ingredients cooked in simple ways such as flatbread (thin bread made without yeast, cooked on a pan) and Smørrebrød (a traditional Danish open sandwich made from rye bread) which is a classic dish that has been reinvented for modern times. Our 2 dishes that we made were therefore flat bread and Smørrebrød.

We first made the Smørrebrød which allowed pupils to construct their sandwich with different toppings. We followed on by making our flatbread accompanied by fresh garlic butter. Pupils finished off by reflecting on their learning in their books.

We did this all using our curriculum vision for design and technology:

Be innovative. Be hands-on. Be diagnostic.

Pupils loved DT day. Take a look at the journey through our food creations!

Smørrebrød

Flatbread and garlic butter

Reflection and Evaluation