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 |
- Mechanical properties – how a wind turbine works
- How solar panels generate electricity
- How to power a series of LED's using sustainable energy sources
- Greenfield vs Brownfield sites
- Infrastructure – planning a new town
- Weather patterns
- The importance of planning in construction industry
|
- Using specialist tools safely and skilfully
- Soldering
- Model making – manipulation of card / precision / structurally sound
- Present a building project to a professional audience
- Team work - assigning roles against strengths
- Organising / planning the building phases
- Quality assurance and Quality control
|
Design Technology - Resistant Material
| Unit Progress Criteria |
| Knowledge |
Skills |
- Fixing methods- standard components- Mass production
- Development of surface finishes
- Mastery H&S
- Mastery- timber properties/joining methods
- Hand tools vs automated - advantages / disadvantages
- QA - procedures - how to use jigs and templates and their role in batch production methods
- Working to tolerances
|
- Working drawings
- Measuring and marking out within a given tolerance
- Test a range of fixing methods - permanent / non-permanent
- Setting up the machines safely
- Using a former / jig 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 |
- To recap basic health and safety, to understand the kitchen brigade
- To understand safe meat handling and cooking temperatures
- To understand how nutrition changes through life stages
- To understand what an allergy is, what an intolerance is and the differences
- To understand customer requirements and what factors can effect food choices
- To understand what catering provisions are and an introduction into Michelin star provisions
- To understand how to analyse a brief, to understand client requirements
|
- 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
- Design dishes based on customer requirements
- Using cooking skills in a safe and productive manner
|
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