D&T
Curriculum Intent:
Design and Technology is all around us in our modern world in which everything we use; wear and cook has been designed. It is about learning to understand and apply materials, techniques and processes to a high standard. To Investigate historical, social, cultural, environmental and economic influences, and innovate with imagination and creativity. Design and Technology benefits everyone and is truly about making the world a better place — from engineering large civil products like bridges, tunnels, architecture, to finding alternative solutions to plastics, to making the man-made world we live in both look and feel better.
The Design and Technology curriculum at Werneth consists of a range of creative, imaginative and innovative experiences of designing and practical based activities. Using a range of materials from four main areas Product Design, Resistant materials, Textiles and Food in conjunction with drawing on additional knowledge from other STEM subjects.
The curriculum is designed to give all students the opportunity to learn the skills and knowledge to engage positively with materials, components, products, and technologies in the world around them. Through these types of activities students are actively contributing to the creativity, culture, wealth and well-being of themselves and their community. It provides highly transferable life skills to help students make innovative career choices
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 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
Year 7 Sustainability, food miles & seasonality
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Food |
Textiles |
Engineering |
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:
understanding the source and characteristics of some ingredients |
Students will study:
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Students will study:
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What should they be able to do? |
Students will be able to
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Students will be able to: Use computers for research, design and making (CAD/CAM) -
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Students will be able to:
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Key vocabulary |
Sustainstainable Seasonal Contamination Hygiene Accurately Nutritional Function Gelatinization Bacteria Cameralization 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
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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
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Designing and producing a puzzle suitable for a child |
Year 8 : Cultural sustainability, recycling & nutritional needs
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Food |
Textiles |
Engineering |
Area of study: |
MORE 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
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Celtic jewellery MORE IN-DEPTH MATERIALS KNOWLEDGE AND PRACTICAL UP SKILLING |
What should they know? |
Students will study how to:
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Students will study:
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Students wills study:
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What should they be able to do? |
Students will be able to
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Students will be able to:
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Students will be able to:
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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
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Designing and producing a fabric ‘Ugly Doll’.
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Designing and producing piece of Celtic inspired jewellery/key fob |
Year 9 Sustainable design, packaging and nutrition
Year 9 |
Food |
Textiles |
Engineering |
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 dispenser - using gear systems |
What should they know? |
Students will study how to:
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Students will study:
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Students will study:
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What should they be able to do? |
Students will be able to
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Students will be able:
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Students will be able to
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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 |
Design criteria Gears Acrylic Orthographic Isometric Toothed Mechanical Transmission Motion Components Rotational Axes |
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.
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Designing and producing a sweet dispenser with moving parts
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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)
NCFE LEVEL 1/2 TECHNICAL AWARD IN ENGINEERING - NCFE Level 1/2 Technical Award in Engineering (1) | NCFE
Useful links: https://www.foodafactoflife.org.uk/