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 |
- Where paper & boards come from classifications, names & properties.
- Importance of modelling in industry- links to James Dyson
- How to communicate design ideas
- Designing for a specific client - user needs
- Buildings and structures within the construction industry
- Job roles in industry
- Brownfield sites
|
- Manipulating corrugated card-cutting, scoring, gluing.
- Drawing in an isometric projection, two-point perspective
- Using construction lines.
- Interpreting architectural drawings
- Accuracy of measuring
|
Design Technology - Resistant Materials
| Unit Progress Criteria |
| Knowledge |
Skills |
- Material classifications, names & properties environmental issues, finite resource.
- Selecting the right materials for the job.
- Understand the importance of designing for a client and the function of a product
- Terminology, names of tools & equipment, health and safety in a workshop when working with a range of materials
- Identifying hazards and control measures.
- CAD.
|
- How to critique work and give constructive feedback.
- Develop marking/measuring out skills
- Setting up operating machines safely
- Working as a team to ensure everyone is safe
- How to use hand tools safely
|
Food Technology
| Unit Progress Criteria |
| Knowledge |
Skills |
- To know the difference between hygiene and safety, classroom practices, cross contamination
- To understand how hazards occur and how to prevent them
- To understand how to correctly store food in the fridge and the consequences of incorrect storage
- To know the names of basic equipment in the kitchen and what they are used for
- To understand the Eatwell Guide and how to make healthy food choices
- To understand how to analyse a brief. to understand client requirements
|
- Team work and presentation of ideas.
- Bridge hold and claw grip - Using a range of knife skills- baton, slicing, julienne, chopping.
- Cooking methods- stir frying, baking,
- Using the hob and oven safely.
- Working as a team to ensure H&S is followed at all times.
- Presenting the correct sized portions.
- Weighing & measuring
- Rubbing in method
- Using cookihng skills in a safe and productive manner
|
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