Design Technology

Overview:

The Design and Technology curriculum aims to provide pupils with a broad and balanced educational experience. The curriculum embraces the skills and knowledge that pupils need to understand, interpret, and flourish in their lives.

The Design and Technology curriculum is a mixture of the Rhyddings Way values, principles, and key subject knowledge to allow for a deeper understanding.  The Food curriculum is characterised by new research methods of teaching and learning for example: sequence in spacing retrieval, elaboration, modelling and retention of knowledge and skills built on the National Curriculum and KS4 syllabus. The KS4 syllabus builds the skills and knowledge needed as a firm foundation for further career routes.

 

Equipped – Educational Currency 

The Design and Technology curriculum allows all pupils the opportunity to use communication and numeracy skills in all aspects of Materials and Food that are needed for their lives. Pupils develop their cognitive skills and powerful knowledge through the academic aspect of the subject, practical aspects, and personal and social skills through individual and team projects.  Aspects of the curriculum are linked to cultural capital, with a heavy focus in year 9.  The D&T curriculum allows peoples to be challenged in their learning and encourages them to achieve greater subject knowledge. All pupils are expected to meet their full potential by pursuing high self-expectations and acting on feedback from regular self, peer, teacher, and formative assessment.

 

Ethical- Character Development  

  • The Design and Technology curriculum provides children with the opportunity to prepare them:
  • personally, culturally, and socially for the next steps of life and employment.
  • Develop a sense of moral purpose and respectfulness
  • Develop critical thought, problem solving, resilience and transfer of skills
  • Promote personal safety
  • Encourage emotional and physical well-being
  • Promote creativity

 

Empowered- Community Collaboration 

  • The Design and Technology curriculum allows all pupils to;
  • Demonstrate a positive manner to all and be self-aware of ambitions.
  • Be socially aware, have a sense of personal responsibility
  • Be aware of community engagement
  • Be ready for challenges of 21st Century

Career links

  • Architect
  • Games Designer
  • ​Industrial Design
  • Structural Engineer
  • Baker
  • Chef
  • Molecular Gastronomist
  • cake decorator
  • Butcher
  • ​Marketing,
  • Theatre Scenery
  • ​Food lawyer
  • Costume Creator
  • ​Construction industries
  • Surveyor,

Intent:

Design and Technology Materials:

Design and Technology teaching at Rhyddings is inspiring, rigorous and practical.  Using creativity and imagination, pupils design and make products that solve real and relevant problems within a variety of contexts, considering their own and others’ needs, wants and values.

The pupils acquire a broad range of subject knowledge and draw on disciplines such as mathematics, science, computing, and art.  Pupils learn how to take risks, becoming resourceful, innovative, enterprising, and capable citizens.  Through the evaluation of past and present design and technology, they develop critical understanding of its impact on daily life and the wider world.  We believe that a high-quality design and technology education makes an essential contribution to the creativity culture and wealth of the nation.

 

Design and Technology Food:

Food is a vital and essential part of our daily lives. At Rhyddings students will be equipped with skills for life such as learning how to prepare, cook and present food.

This part of the curriculum will engage and challenge pupils and in turn pupils will be expected to demonstrate independence and resilience. Valuable time will be spent nurturing students’ practical cookery skills whilst at the same time developing an understanding of the importance of a healthy diet.

Students will be introduced to the science behind the dishes they make, looking at the origins of everyday ingredients and becoming more conscious of the impact our food choices have on the environment.

 

 

Subject progression & sequencing

Design
Technology
Autumn 1
Autumn 2
Spring 1
Spring 2
Summer 1
Summer 2
Year 7
  • Health & Safety
  • Design problem
  • Specification
  • Different woods
  • Bauhaus designs
  • Small hand tools
  • Evaluating
  • Plastics
  • 2D Design
  • Keyrings
  • Health & Safety
  • Design problem
  • Specification
  • Different woods
  • Bauhaus designs
  • Small hand tools
  • Evaluating
  • Plastics
  • 2D Design
  • Keyrings
Year 8
  • Health & Safety
  • Design problem
  • Specification
  • Design Ideas
  • Small Hand Tools
  • Robot making
  • Evaluating
  • Plastics
  • 2D Design
  • Phone Holders
  • Health & Safety
  • Design problem
  • Specification
  • Design Ideas
  • Small Hand Tools
  • Robot making
  • Evaluating
  • Plastics
  • 2D Design
  • Phone Holders
Year 9
  • Health & Safety
  • Design problem
  • Specification
  • Design Ideas
  • Small Hand Tools
  • Robot making
  • Evaluating
  • Small Hand Tools
  • Robot making
  • Evaluating
  • Health & Safety
  • Design problem
  • Specification
  • Design Ideas
  • Small Hand Tools
  • Robot making
  • Evaluating
  • Small Hand Tools
  • Robot making
  • Evaluating
Year 10
  • New and emerging technologies
  • Design Strategies
  • Energy generation and storage
  • Investigation, primary and secondary data
  • Systems approach to designing
  • Developments in new materials
  • Materials and their working properties
  • Example NEA
  • Using and working with materials
  • Ecological and social footprint
  • Stock forms types and sizes
  • Specialist techniques and processes
  • Surface treatments and finishes
  • Forces and stresses
  • Specialist tools and equipment
Year 11
  • NEA
  • NEA
  • NEA
  • Curriculum catch up
  • Revision based lessons
 

 

Food preparation and nutrition
Autumn 1
Autumn 2
Spring 1
Spring 2
Summer 1
Summer 2
Year 7
  • Health & Safety
  • Fruit and Vegetables
  • Eatwell guide
  • Using the oven
  • Rubbing in method
  • Recipe adaptions
  • Food spoilage
  • Presentation
  • Protein
  • Food safety
  • Health & Safety
  • Fruit and Vegetables
  • Eatwell guide
  • Using the oven
  • Rubbing in method
  • Recipe adaptions
  • Food spoilage
  • Presentation
  • Protein
  • Food safety
Year 8
  • Health & Safety
  • Staple foods
  • Carbohydrates
  • Cereals
  • Bread
  • Shaping
  • Rising agents
  • Different cooking methods
  • The Great British menu
  • Food science
  • Design
  • Market research
  • Health & Safety
  • Staple foods
  • Carbohydrates
  • Cereals
  • Bread
  • Shaping
  • Rising agents
  • Different cooking methods
  • The Great British menu
  • Food science
  • Design
  • Market research
Year 9
  • Health and Safety
  • Multicultural foods
  • Gelatinisation
  • Food provenance
  • Nutritional needs
  • Designing recipe
  • Layering
  • Meat and poultry
  • Food commodities
  • Food labelling
  • Time plans
  • Making for others
  • Bacterial Contamination
  • Health and Safety
  • Multicultural foods
  • Gelatinisation
  • Food provenance
  • Nutritional needs
  • Designing recipe
  • Layering
  • Meat and poultry
  • Food commodities
  • Food labelling
  • Time plans
  • Making for others
  • Bacterial Contamination
Year 10
  • Food, nutrition, and health
  • Macro and Micro Nutrients
  • Range of technical skills
  • Vitamins and Minerals
  • Cooking methods
  • Sensory Analysis
  • Mini NEA 1
  • Food presentation
  • Portion sizes
  • Costing a meal
  • Dietary needs through life stages
  • Meal planning to meet dietary needs
  • Energy consumption
  • Diet related disease
  • Food safety
  • Mini NEA 2
Year 11
  • NEA
  • NEA
  • NEA
  • Curriculum catch up
  • Revision based lessons
 

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