The Design Process Knowledge Organiser — KS2 DT
A KS2 DT knowledge organiser on the full design process — research, design brief, development, making, evaluating, and iterating. A transferable framework for all DT projects.
Preview
Page count: 3. Print-ready PDF — letter / A4 friendly. Click image to see all pages.
Learning objective
Describe the stages of the design process and explain the purpose of each stage; apply the full process to a DT project; and evaluate a finished product against agreed criteria.
About this resource
You might also like
Selected based on subject, grade, and type — with a free option always included.
Cooking & Nutrition — Knowledge Organiser (KS1-KS2)
Single-page reference for KS1 and KS2 cooking and nutrition. Covers food groups, healthy eating, where food comes from, basic kitchen skills and food hygiene. Aligns with the cooking and nutrition strand of D&T.
Mechanisms — Knowledge Organiser (KS2)
Single-page reference for KS2 D&T mechanisms. Covers levers, linkages, cams, gears, pulleys, and how to use them in simple moving toys and models. Aligns with KS2 D&T mechanisms strand.
Structures — Knowledge Organiser (KS1-KS2)
Single-page reference for KS1 and KS2 structures. Covers what makes a structure strong, types of structure, materials, joining techniques, and stability. Aligns with the structures strand of D&T.
Electrical Systems — Knowledge Organiser (KS2)
Single-page reference for KS2 D&T electrical systems. Covers circuits, components (battery, bulb, switch, motor, buzzer), series and parallel circuits, and using a switch in a product. Aligns with KS2 D&T and supports computing/science.
Textiles — Knowledge Organiser (KS1-KS2)
Single-page reference for KS1 and KS2 D&T textiles. Covers fabric types, basic stitches (running stitch, back stitch, over stitch), joining techniques, and designing soft products. Aligns with KS1-KS2 D&T textiles strand.
Food Science & Nutrition Knowledge Organiser — KS2
A KS2 DT and science crossover knowledge organiser on food science — nutrition, the Eatwell Guide, food groups, cooking changes, hygiene, and the science of why food tastes, looks, and behaves the way it does.