Mr D Bibbington D.Bibbington@beverleygrammar.co.uk
Mrs L Mulligan L.Mulligan@beverleygrammar.co.uk
Mr R Oldridge R.Oldridge@beverleygrammar.co.uk
Mr J Uttley J.Uttley@beverleygrammar.co.uk
|Year 7||Year 8||Year 9|
|Design||Introduction to the workshop environment;
Health and safety, sketching skills, technical drawings, correct use of tools, accurate measuring and marking, basic woodworking joints.
|Eco house project;
Use of computer aided design (CAD). Rendering final designs. Ecological and sustainable building methods and power generation. Model making skills. Working to scales.
|Night mood light;
Identifying circuit components, correctly populating and soldering components into a printed circuit board (PCB). Using batch production methods/jigs to manufacture a wooden frame and base for the product. Design styles and movements of the 20th century. Using design styles as inspiration.
Making a working PCB and soft touch torch. Prototyping circuit designs using computer simulation software, using breadboards for testing, soldering and basic manufacturing skills to create a housing for the product.
|Model Siege Weapon;
Design and manufacture a working model siege weapon. Types of motion and mechanisms, structural elements, types of timber, accurate making skills including joinery, costings and working to a budget.
Industry standard CAD modelling- parametric CAD software packages, reading, understanding and producing engineering drawings, working to tolerances and basic metalworking skills.
|Food||Food safety, nutrition and healthy eating;
Practical skills covered include; basic knife skills, the rubbing in method, boiling and simmering, shallow frying, stewing fruit, creaming method, basic sauce making, food hygiene and preventing cross contamination.
|Food science and provenance of ingredients;
Practical skills covered include; roux sauce, dough making and kneading, creaming method, thickening sauces, whisking and pastry making and shaping.
|Food choice and special diets;
Religious diets, ethical choices, legislation, labelling and food intolerances
Pasta making, separating eggs, beating and stiffening, drying, using a bain-marie, seasoning, shaping pastry, filo folding and sealing, binding and forming meatballs, rolling and slicing doughs, hot holding stock and risotto making.
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