Design and Technology

D&T

Curriculum Intent:

 

 

 

Curriculum Features

 
  • We follow the KS3 National curriculum in the different subject areas of Food, Textiles and Engineering (which incorporating RM & PD)
  • We are a STEM subject in the school providing cross curricular links.
  • We facilitate practical making opportunities in all subject areas to provide essential life skills and preparation for KS4.
  • We embed literacy and numeracy across all subject areas within project tasks within realistic scenarios e.g. weighing and measuring and designing for consumers.
  • We introduce key assessments in KS3 that mirror KS4 NEA tasks to prepare for GCSE.  
  • We enable students to develop independence and confidence through a range of activities.
  • We provide a positive and safe working environment for all students through high expectations of behaviour and health and safety through skilled classroom management (typicality across the dept.)
  • We provide a termly carousel syllabus at KS3 that provides key skills and practical learning opportunities enabling ALL students to experience the different subject areas to allow informed option choices in year 10. The subject areas are Engineering, Food and Catering and Textiles.

 

Overview

Curriculum overview: Y7: Sustainability, food miles & seasonality

 

Food

Progression Grid Link

Textiles

Progression Grid Link

Engineering

Progression Grid Link

Area of study:

BASIC COOKING SKILLS, FOOD HYGIENE AND SUSTAINABILITY

While making Fruit salad, scones, couscous, noodle salad, cookies  

Snakes and ladders game

Design and make project learning ways of adding colour to fabric

Child’s puzzle

Design and make a product from timber and polymer

What should they know?

Students will study: 

The four Cs of food hygiene (cleaning,cooking,chilling cross-contamination)

The physical/chemical properties of main food ingredients (flour, sugar, fat, eggs)

How far food has travelled food miles & the seasonality of ingredients;

understanding the source and characteristics of some ingredients

Students will study:

The Aboriginal people and their art

The source and working properties of cotton

Tie a knot

To be competent in using Textiles equipment safely and accurately

Using a ruler

Students will study:

Ways to identify and understand user needs.

How they can use their research to generate creative ideas

The source and properties of timber and HIPPs and why it has been selected for making the product.

How to select specialist tools, techniques and processes in order to make a successful product.

 

What should they be able to do?

Students will be able to 

Learn and follow Food hygiene & safety procedures independently, including using key cooking equipment 

Use a knife safely using the correct hand positions (bridge & claw)

Follow recipes accurately, measuring and weighing as per the recipe

 

Students will be able to:

Use computers for research, design and making (CAD/CAM) - 

Effectively research information about the Aborigines and Aboriginal art. 

Apply key information into a presentation with a targeted audience 

Use 2D design to create designs for cutting out in felt on the LASER cutter.

Be able to use Textile equipment safely when adding colour to fabric using: Tie-dye, transfer crayons and fabric felts

Draw an accurately measured grid 

Use a needle safely and accurately to successfully add ladders and snakes using a variety of embroidery stitches. 

 

 

Students will be able to:

Follow & understand safe working practices.

Present information successfully to communicate ideas.

Use correct workshop tools (including the vacuum former) and equipment to mark, measure, cut and shape materials.

Use selected materials to successfully make a product

Key vocabulary

Sustainability

Seasonal

Contamination

Hygiene

Accurately

Nutritional

Function

Gelatinisation

Bacteria

Caramelisation

Dextrinization

Physical

Sensory

Preserving

Function

Design

Fabric

Transfer

Fibres 

Synthetic

Sewing

Aboriginal

Absorbent

Source

Analysis

Development

Embroidery

LASER

Textiles

Colourfast

Source

Properties

Function

Consumer

Materials

Aesthetics

Annotate

Rendering

Polymers

Vacuum

Thermoplastic

Temperature

 

Assessment

Y7 food practical skills ass. sheet update.docx

Creation of: fruit salad, scones, couscous salad, noodle salad and cookies. 

Knife safety assessment 

Cooker safety assessment

Designing and producing a snakes and ladders fabric game

 

Designing and producing a puzzle suitable for a child

Y8: Cultural sustainability, recycling & nutritional needs

 

Food

Progression Grid Link

Textiles

Progression Grid Link

Engineering

Progression Grid Link

Area of study:

MORE IN-DEPTH COOKING SKILLS, NUTRITIOMORE IN-DEPTH COOKING SKILLS, NUTRITION AND FOOD SCIENCE

while making predominantly savoury dishes Soup, bread, flapjack, risotto, pasta, pizza 

Ugly dolls – engage with ways of embellishing fabric

 

Celtic jewellery

MORE IN-DEPTH MATERIALS KNOWLEDGE AND PRACTICAL UP SKILLING

What should they know?

Students will study how to: 

  • Understand food hygiene, how food poisoning is caused and how to prevent it.
  • Understand basic nutritional needs including the Eatwell guide and healthy eating guidelines
  • Understand multicultural staple foods and where they come from using sensory testing to rank different multicultural breads 

 

Students will study:

  • How designers use currently available products to influence their own ideas
  • How different fabrics are made and their functions
  • How to use patterns and templates to aid accuracy
  • How industrial processes link to their project - machine embroidery on the Werneth blazer.

Students wills study:

  • Where different metals come from their functions/ properties.
  • How to write a detailed specification.
  • How to produce a mould that is suitable for casting a metal shape.
  • Applying knowledge from year 7 Textiles, how they can use the work of others to generate creative ideas

What should they be able to do?

Students will be able to 

  • Apply & understand Food hygiene & safety completing all standard procedures independently. 
  • building from skills learnt inY7, use a knife safely to make more complex (predominantly savoury) dishes
  • Use a range of equipment safely and accurately.
  • Weigh and measure accurately following the recipe correctly 

Students will be able to:

  • Design an ‘ugly doll’ inspired by the existing products they have researched, using annotated sketches.
  • Write a production plan, independently, using knowledge from year 7.
  • Apply fundamental needle skills learnt in year 7 to embellish fabric by- sewing on a button/ sequins, using applique and hand embroidery. 
  • Independently select fabrics, components taking into account their properties.
  • Select from and use specialist tools and equipment safely and  precisely, including needles, pins, paper scissors, fabric shears and the iron.

Students will be able to:

  • Translate hand drawn sketches into accurate and precise CAD drawings.
  • Apply and use health and safety rules, learnt in year 7, effectively in the workshop.
  • Select from and use specialist tools and equipment safely, accurately and confidently.
  • Use given materials to successfully create a product.
  • Confidently critique the work of their peers, suggesting modifications.

Key vocabulary

Micro-organisms

Digestive system

Pathogens

Salmonella

Campylobacter

Poisoning

Toxins

Recipes

Simmer

Protein

Carbohydrate

Vitamins

Minerals

Micronutrients

Reverse

Thread

Needle

Button

Sequin

Applique

Embroidery

Embellishment

Techniques

Specification

Production 

Manufacturing

Specification, 

Equipment 

Measurement

Pewter

Casting 

Millimetres

Manufactured 

Plywood

Durable

Isometric.

CAM

Assessment

Y8 food practical skills ass. sheet update.docx

Preparing and making: soup, bread, flapjack, risotto, pasta, pizza  

 

Assessment of key safety skills

 

Designing and producing a fabric ‘Ugly Doll’.

 

Designing and producing piece of Celtic inspired jewellery/key fob

 

Y9: Sustainable design, packaging and nutrition

Year 9

Food

Progression Grid Link

Textiles

Progression Grid Link

Engineering

Progression Grid Link

Area of study:

Food legislation & food poisoning, principles of nutrition, special diets and menu planning (an introduction to KS4) while making more comprehensive predominantly savoury dishes stir fry, curry, fairy cakes, sweet & sour, bolognese/chilli, jam tarts

Recycled fashion challenge – reusing old clothing to make a cushion

Sweet dispe

nser - using gear systems

What should they know?

Students will study how to: 

  • Building from knowledge in Y8, understand key elements impacting food hygiene and causes of food poisoning, including different bacteria.
  • Understand more in-depth nutritional needs looking at the main macro and micro nutrients including their function and deficiency 
  • Understand different dietary needs including age, choice, health allergies and intolerances 
  • Plan a menu for a special dietary need and understand the source, seasonality and characteristics of a broad range of ingredients

Students will study:

  • The  impact of ‘fast fashion’ on the environment.
  • What the 6 Rs of sustainability are
  • How they can modify their lifestyle to become more environmentally friendly.
  • How to identify and understand users’ needs
  • What user centred design is and how designers use this to develop products that will sell.

 

Students will study:

  • What gears are and how they work  together to create moving parts on an object
  • How to translate hand drawn sketches into orthographic drawings using CAD.
    • Ways of joining wood and polymers. 

What should they be able to do?

Students will be able to 

  • Demonstrate their understanding and follow Food hygiene & safety completing all standard procedures independently. 
  • Building from skills learnt in Y8, use a cook’s knife safely making predominantly savoury dishes
  • Applying skills learnt in Y8 to use a range of equipment safely  including electrical whisk among other items
  • Applying skills learnt in Y8 to Weigh and measure independently and accurately to make pastry  
  • Adapting or using their own recipe using seasonal ingredients for a special dietary need. 

Students will be able:

  • Use computers for designing and making by using  2D design to make their template for the cushion - Applying CAD skills learnt in year 7.
  • Use paper templates to cut fabric accurately, with precision and confidence.
  • Independently select fabrics and components from discarded clothes based on their suitability for the image chosen.
  • Thread up and use a sewing machine safely and accurately
  • Make a product that is suitable for a target consumer  by reusing items of unwanted/ discarded clothing.

Students will be able to

  • Apply knowledge from Y8 to confidently select and justify the correct tools and equipment to mark, measure and cut wood and polymers.
  • Independently select the correct materials to produce a sweet dispenser with moving parts.
    • Test and evaluate products and verbalise changes and modifications.

Key vocabulary

Food hygiene

Poisoning

Vomiting

Diarrhoea

Bacteria

Contamination

Pathogen 

Salmonella

Temperature

Nutrition

Micronutrients

Macronutrients

Landfill 

Pollution

Biodegradable 

Sustainable 

Fast fashion

Finite

Function

Consumer

Aesthetics

Microplastics

Prototype

Evaluation

Reciprocating

CAMS

Acrylic

Orthographic

Isometric

Levers

Mechanical 

Oscillating 

Motion 

linear

Rotary

Linkages

Assessment

Y9 food practical skills ass. sheet update.docx

Year 9 Food Peer / Self-assessment review predominantly higher skilled savoury dishes using a range of herbs & spices to make a stir fry, curry, fairy cakes, sweet & sour, bolognaise/chilli, jam tarts

Practical lessons to assess/reinforce learnt skills/knowledge

Summative Assessment practical- plan, prepare and evaluate dish including skills learnt through the term- Marked using KS4 criteria for end of term grade

Designing and producing a cushion made from discarded clothing.



 

Designing and producing a sweet dispenser with moving parts

 

 

Useful links: https://www.foodafactoflife.org.uk/ 

https://www.technologystudent.com/

Gallery / video / PowerPoint about the subject

KS3 Lesson Overview


KS4 curriculum overview

WJEC level 1/2 Hospitality and Catering

Curriculum over view:

 

  • Practical based subject using ingredients in the food room.
  • For students who are interested in food preparation in a commercial catering environment
  • A subject where students must be independent, and interested in cooking and learning to cook like a chef.
  • YOU MUST BRING INGREDIENTS FOR EVERY PRACTICAL LESSON
  • 40 % Written external exam on theory information taught in Y10 relating to food and catering.
  • 60% internal CA coursework involves researching and analysing a task to recommend two dishes, one for each of the customers named in the brief. Produce a production plan and prepare and cook the two dishes in 3Hrs. Evaluate and review the dishes and review your own performance

Level 2 pass equivalent to GCSE grade 4

 

Year 10

AUTUMN

SPRING

SUMMER

Area of study

Unit 1

Exam content 40%

  • LO3 Understanding how hospitality and catering provision meets health and safety needs
  • LO4 Know how food can cause ill health.
  • LO1 Understanding the environment in which hospitality and catering providers operate
  • LO2 Understanding how hospitality and catering provision operates. 
  • LO5 Be able to propose a hospitality and catering provision to meet specific requirements.
  • LO1 Understanding the importance of nutrition and planning menus
  • LO2 Understanding menu planning
  • LO3 Able to cook dishes
  • Revision for year 10 mock exam.

 

Year 11

AUTUMN

SPRING

SUMMER

Area of study:
  • Unit 2 Controlled assessment
  • Coursework 60%
  • Internal assessment brief.
  • analyse the assignment brief and recommend two dishes, one for each of the customers named in the brief.
  • Each dish may be either a tarter, a main course or a dessert and each dish should include any appropriate accompaniments.
  • Produce a production plan to show how the practical preparation, cooking, and presentation will be completed within the allocated time.
  • Complete the preparation and cooking of the two dishes.
  • Evaluate and review the dishes.
  • Review your own performance.
  • Mock exam
  • Finish Unit 2 and complete 3H practical exam
  • Revision

 
  • Exam preparation
  • Past papers
  • Revision cards

 

Food: GCSE Eduqas Food Preparation and Nutrition

Curriculum overview:

  • Practical based subject gives you the opportunity to develop and enhance practical skills and theoretical knowledge in food science and nutrition.
  • Learn how to prepare and cook dishes the professional way.
  • You must be organised, hardworking and able to work in a team.
  • YOU MUST BRING INGREDIENTS FOR EVERY PRACTICAL LESSON
  • 50 % Controlled Assessment –
    • Assessment 1: The Food science Investigation 15%
    • Assessment 2: The Food Preparation Assessment 35% including 3-hour practical exam
  • 50 % Written external exam on theory of food science and nutrition
  • Leads on to further study courses at college and university so aimed at more academic students (Set 1 & 2 for English)

Year 10

AUTUMN

SPRING

SUMMER

Area of study:

50 % Written theory of food science and nutrition

Autumn 1

  • Food hygiene and safety
  • Food spoilage
  • Principles of nutrition
  • Diet and good health

Autumn 2

  • The science of cooking food
  • Food provenance and food waste
  • Cultures and cuisine

Spring 1

  • Technological developments
  • Factors that affect food choice
  • Basic mixtures and food science experiments

 

Summer 1

Food commodities

  • Meat, fish, eggs
  • Alternative proteins
  • Fats and sugars

Summer 2

  • NEA practice – practical exam
  • Core knowledge

Revision

Year 11

AUTUMN

SPRING

SUMMER

Area of study

NEA 1

Food investigation assessment (8 hours CA)

Autumn 2

NEA 2

Food preparation-controlled assessment (12 hours CA)

Mock exam

Spring 1

Finish NEA2

Food preparation assessment

3-hour practical exam

Spring 2

Revision

Core Mock 2

 

Summer 1 & 2

Revision

Exam

 

 

NCFE Level 2 Vcert Technical Award Engineering

Curriculum Overview:

  •  This is a subject where students must be independent, have pride in their work and be willing to learn new skills to succeed.
  • 40 % Written external exam on theory information relating to engineering terms and the  world of engineering, math, science and technology.
  • 60% internal teacher assessed coursework task involving a design brief to produce a product with evidence; CAD and hand-drafted engineering drawings of your product, evidence of   materials and of choice of tools and equipment, tools and machinery testing, a production plan, a learning log and an evaluation of the project.
  • This course leads on to further practical study such as college and apprenticeships in the world of engineering and industry.
  • A ‘Level 2 Pass’ is the equivalent of a GCSE grade 4.

 

 

Year 10

AUTUMN

SPRING

SUMMER
Area of study:

Course introduction and assessment overview. Workshop H&S

Coursework – Materials, CAD engineering drawing, Materials, Tools and Justification, “Practical Progress Log”, Gantt Charts, Flowcharts. Engineering drawing by hand drawing conventions, British standard BS8888, Materials and their properties –Timbers, Metal, Polymers and Smart Materials. Analyse and Evaluate knowledge & understanding.

Exam prep - Engineering disciplines, Health & safety – H&S at work act, PPE, RIDDOR manual handling regulations, COSHH.

Practical Tasks - Wood Project: measure, mark, cut shape, process, assemble and finish made products.

This year we make a small cabinet to practice use of tools and accuracy, learning how to draw and read technical drawings

Exam prep – revision on all key topics covered, Practice exam questions and feedback.

Coursework – Flowchart, Production Plan, “Practical Progress Log”, Evaluation

  • Practical – Metal project, we make a simple coat hook, to help learn essential skills and knowledge. measure, mark, cut shape, process, assemble and finish made product.

Exam prep - Engineering disciplines Health & safety – H&S at work act, PPE manual handling regs, COSHH RIDDOR Drawing conventions

Coursework – Materials & Testing – Engineering drawing Materials, Tools and Justification – “Practical Progress Log”

Practical – Plastics Project measure, mark, cut shape, process, assemble and finish made product.

Exam Prep - Drawing conventions

Summer revision packs to be handed out and explained

Coursework – Engineering drawing “Practical Progress Log” Production Plan Flow Chart, Evaluation
Year 11

AUTUMN

SPRING

SUMMER
Area of study:

September Unit 2 Practical- Synoptic Assessment task (set by NCFE)

20 official hours allowance

Exam prep ready for November Mock exams–

November Mock exams for Unit 1 - understanding the engineering world.

Coursework – Research Task, Materials and Tools Equipment selection and justification, CAD and Hand drawn Technical Drawings, Planning, (Gannt or Flow Chart) Manufacturing, Project Evaluation

Practical - Continue Synoptic Assessment task set by NCFE (practical log)

Coursework – Evaluation

Mark Project and submit to the NCFE Moderator

Spring 2

Revision

Core Mock 2

Summer 1 & 2

Revision

Exam

GCSE Exam Information: Exam Board, papers and topics (weighting and length of paper)

 

Eduqas GCSE Food Preparation and Nutrition – https://www.eduqas.co.uk/qualifications/food-preparation-and-nutrition-gcse/#tab_keydocuments

 

WJEC Level 1/2 Vocational Award Hospitality and Catering (Technical Award) - Level 1/2 Vocational Award in Hospitality and Catering (wjec.co.uk)

Contact Us

0161 494 1222

reception@wernethschool.com

Harrytown Romiley, Stockport SK6 3BX