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Design & Technology

The Technology curriculum plans are currently underreview as we work towards the opening of our new Food Technology room and the reintroduction of that aspect of Technology.

Time Allocation: Students study Technology for one 1 hour period per week in Year 7 and two 1 hour periods per week in Year 8

Grouping: For Technology, two form groups are split into three mixed ability teaching groups to facilitate practical lessons

Course Content: During KS3, the following projects include:

Year 7

Healthy Eating

  • To develop pupils understanding of how to work in a safe and hygienic kitchen environment.
  • To understand the function of food in the body and demonstrate different cooking processes.  

 

Moisture Sensor / Planter Box

  • To prepare an ordered sequence for managing a set task and identify alternative methods of proceeding if first attempts should fail.
  • To understand the materials and processes used and to demonstrate an understanding of safe working practices.

 

Sketching Techniques / Key Ring

  • To identify and collect relevant data to a product and its user.
  • To generate and communicate design proposals and experiment with appropriate techniques.

 

Year 8

Ergonomic Console

  • To use a variety of sources to collect data relevant to product and its users.
  • To identify opportunities in the context of designing to meet needs and wants of clients.
  • To generate, communicate and develop design proposals considering ergonomics, functions, aesthetics and user needs.

 

Mirror

  • To prepare an ordered sequence for managing a set task and identify alternative methods of proceeding if first attempts should fail.
  • To understand the materials and processes used and to demonstrate an understanding of safe working practices.

 

Night Light

  • To take account of the working characteristics and properties of materials and components when deciding how and when to use them.
  • To decide on the main stages of making and the order in which they must be carried out.
  • To demonstrate a clear understanding of safe working practices and consideration of precision.

 

Nutrients

  • To look ahead for problems and plan alternative ways of progressing
  • To make justified decisions regarding the choice of materials and manufacturing processes used

 

Food Culture

  • To examine an intended product and identify opportunities in the context of designing to meet needs and wants of clients
  • To decide on the main stages of making and the order in which they must be carried out

 

All projects at key stage 3 are focussed on; researching, planning, designing and making tasks. The pupils are assessed on their knowledge and skills in these areas and will identify their strengths within the subject. The duration of each project is 12 lessons with a combination of self, peer and teacher assessments included. The students are provided with an interim assessment and a final assessment grade based on their current performance.

 

Formal Assessment:

Each unit of work lasts for half a term and will be formally assessed half way thought and then again at the end of the unit. In the final assessment, a national curriculum level for that piece of work will be given based on two areas of our descriptors. Each area is assessed twice over the course of the year.

Homework:

Homework will be set weekly and consist of a combination of short and extended tasks dependent on the unit of work and will be marked according to school protocol.