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 |
- Developing H&S in a workshop.
- Structures – bridges, triangulation, stress and strain, building frames.
- Infrastructure – brown and green field sites
- Understanding town planning
|
- Develop -use of specialist modelling tools, techniques, processes
- Marking out & measuring
- Working as a team
- Modelling
- Architectural planning
|
Resistant Materials
| Unit Progress Criteria |
| Knowledge |
Skills |
- Developing ergonomic through anthropometric data.
- How designers use anthropometric data for everyday objects.
- Development of a model using Styrofoam.
- Designing for someone with a disability- inclusive design
- The difference between labelling and annotations.
- Difference between inclusive and exclusive designs.
- Developing 6R’s – recycling plastic bags
- Know the physical properties of materials. brittleness, flexibility, elasticity, malleability
- Polymer identification
|
- Shaping and forming of Styrofoam.
- Using modelling tools
- Ensuring the product is commercial viable and linked to the end user.
- Presenting ideas to an audience
- Learn to join different materials together – heat processes / stitching
- Basic sewing skills
|
Food Technology
| Unit Progress Criteria |
| Knowledge |
Skills |
- Using the oven- temperatures/timings
- Develop- understanding of ingredients to make focaccia bread, how ingredients can be used to help present food-artisan breads.
- Developing H&S when working in the food rooms.
- Developing measuring/weighing skills by scaling up the ingredients.
- Understanding traditional bread from around the world
- Developing Macro/micro nutrients with a focus on carbohydrates
- Developing Interpreting a recipe log- sequencing
- How to evaluate a dish
- Understanding user needs
|
- Knife skills
- Safe use of the hob and oven
- Weighing/measuring of ingredients
- Kneading process
- Developing Sketching ideas-annotations
- Portion control
- Presentation skills
|
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