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
- Health & safety using knives.
- Tessellation, geometric shapes and accuracy of measuring.
- How to communicate design ideas.
- Designing for a specific client- user needs.
- Buildings and structures within the construction industry.
- Job roles in industry
|
- Manipulating corrugated card-cutting, scoring, gluing.
- Drawing in an isometric projection, two-point perspective
- Using construction lines that can be rubbed out.
|
Resistant Materials
| Unit Progress Criteria |
| Knowledge |
Skills |
- Timber classifications, names & properties environmental issues, finite resource
- Understand the importance of designing for a client and the function of a product.
- Terminology, names of tools & equipment, Health & safety in a workshop when working with metal and wood work.
- Identifying hazards and control measures.
- QA- procedures- how to use jigs and templates and their role in batch production methods.
- Why finishes are applied to timbers.
- CAD
|
- How to critique work and give constructive feedback.
- Develop marking out skills
- Setting up the pillar drill
- Applying a finish to protect the timber.
- Working as a team to ensure everyone is safe.
|
Food Technology
| Unit Progress Criteria |
| Knowledge |
Skills |
- Difference between hygiene and safety, classroom practices, cross contamination.
- Know the names of a range of equipment and how it can be used.
- Know preparation methods and cooking methods, baking and stir frying.
- Hygiene and safety – ability to identify the correct chopping board, red and green.
- Developing understanding of professional cutting techniques.
- Understand the differences between an allergy and an intolerance and how to body reacts.
- Understand the importance of user needs and designing for a specific customer.
- Portion control
- Identifying nutrients and sources.
|
- 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
- Kneading technique
|
More
