Introduction to Design and Technology.
Pupils will be introduced and focus on Health and Safety in the workshop including the use of tools and equipment to complete project based work. A focus on the use of Adobe illustrator in Graphics to build on knowledge and understanding to complete projects with creativity and flare. Pupils will acquire a range of food skills, increasing in complexity and accuracy, to cook a range of dishes, safely and hygienically.
Resistant Materials
Understanding the basics within Resistant Materials in the workshop environment working correctly safely and independently.
Students will complete a design and make challenge based on animals, they will research and investigate as well as design and develop a suitable design before using traditional hand tools and machinery to manufacture their chosen product.
- Health and safety in the workshop
- Workshop skills used in a range of materials.
- Designing and making
- Tool selection
- Materials properties
- Working to tolerance
- Manufacturing techniques
- Batch production
- Analysing a set task
- Working to a brief
- Making/modelling skills
- Use of CAD/CAM
- Use of jigs and templates
Graphic Products
Understanding of the rules and design principles of Graphics design (including safety). Drawing software/ Photo editing.
Students will study the rules and principles of Graphic Design and complete a design task based on these principles using drawing software. Pupils to learn photograph editing skills and blend these with the drawing skills they’ve already learned to undertake a ‘Zoo project’ – creating a map and hybrid animal.
- Learn and understand design principles
- Drawing and presentation skills
- Following a design brief
- Research skills
- Designing skills
- Colour and imagery
- CAD Graphic tools
- Manipulating graphics
- Quality Control
- Evaluation
Food and Nutrition
Understanding the basics required to safely work in the food and nutrition room, correctly, safely and independently.
Students will acquire a range of food skills, increasing in complexity and accuracy, to cook a range of dishes, safely and hygienically, and to apply their knowledge of nutrition and food provenance.
- Food Safety
- Food Hygiene
- Practical application of knife skills
- Safe use of hob and oven
- Using the correct equipment
- Heat transfer methods
- Understanding Basic Nutrition
- Eat Well Guide