The Knowledge and Skills overviews show the specific design technology content students will learn in each unit of study throughout the year. These documents outline both the substantive knowledge (materials science, design principles, and manufacturing processes) and the disciplinary skills (technical drawing, prototype development, and evaluation techniques) that students will develop. Each unit is broken down to clearly identify what students need to know and what they should be able to do upon completion. Through the systematic development of both knowledge and skills, students build technological literacy, design thinking capabilities, and practical problem-solving appropriate to their stage of learning.
Select a unit to find out more...
Construction
| Unit Progress Criteria |
| Knowledge |
Skills |
- Mastery- communication techniques
- Mastery modelling techniques/materials
- Mastery H&S
- Mastery- 6R’s- corrugated card and paper properties, deforestation
- Renewable energy
- Carbon zero construction
- Simple electrics
- Mechanical processes
- How a wind turbine works
|
- Using specialist tools safely and skilfully
- Soldering
- Model making – precision / structurally sound
- Following instructions to produce a working model
- Evaluation of outcome
|
Resistant Material
| Unit Progress Criteria |
| Knowledge |
Skills |
- Fixing methods- standard components- Mass production
- Development of surface finishes
- Mastery H&S
- Mastery- 6R’s- recycled tiles
- Mastery- timber properties/joining methods
- Mastery – jigs- repeatability, accuracy, industrial processes
- Hand tools V’s automated- advantages/disadvantages
- Heritage trades and skills
|
- Develop marking out and measuring
- Mastery communication techniques
- Measuring and marking out.
- Test a range of fixing methods- permanent/non-permanent.
- Setting up the pillar drill and sander
- Using a former to create a given shape- link to industry
- QC/QA check accuracy, templates, jigs
- Select from and use specialist tools
- Use techniques, processes, equipment and machinery precisely
|
Food Technology
| Unit Progress Criteria |
| Knowledge |
Skills |
- Mastery Menu design for a specific customer
- Mastery of portion control/ presentation.
- What happens to the waste?
- Mastery H&S & hygiene when working in the food rooms.
- Writing a time plan
- Developing Macro/micro nutrients with a focus on fats - pastry
- Introduce new cooking methods- blind baking.
- 3R’s- food miles, farm to fork, seasonal veg/fruit
- Differences in locally produced food from home grown, local farms, farmers markets – depending on the season students grow their own pumpkin in the school allotment.
- Writing a detailed evaluation
- Functions of protein
- Know how food can cause ill health
- Job roles in industry
|
- Evaluation
- Mastery of knife skills
- Safe use of the hob- oven.
- Correct sequencing of recipe log.
- Weighing/measuring of ingredients.
- Using the temperature probe
- Handling raw chicken safely
- Tapas – multitasking / independent work / time management
|
More