Subject Leader
Mr D Bibbington D.Bibbington@beverleygrammar.co.uk
Teachers
Mrs L Mulligan L.Mulligan@beverleygrammar.co.uk
Miss S Carress S.Carress@beverleygrammar.co.uk
Subject Content
KS3
Curriculum Content |
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Year 7 |
Year 8 |
Year 9 |
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Design |
Design Skills and upcycling;
Hone the skills required to be a good designer including sketching and generating ideas, analysing existing products and evaluating your own work. Use these skills to design and make an upcycled product. |
Sustainable design and scale models;
Understand the ecological impacts of design and ways to offset these consequences. Follow a structured design approach to design and build a scale model eco house. Use computer-aided design (CAD) packages to render final presentation designs. Understand sustainable building methods and power generation, model-making techniques and working to scales. |
Inclusive Design;
Employing user-centred design principles design and make a prototype assistive device for the disabled. Hone CAD modelling and 3D printing techniques to iteratively improve design ideas over time. |
Engineering |
Introduction to the workshop environment;
Health and safety, sketching skills, technical drawings, correct use of tools, accurate measuring and marking, basic woodworking joints. |
Rollercoaster;
Design and manufacture a working model rollercoaster. Understand the principles of motion and mechanisms, structural elements, costings and working to a budget. |
Cable Stay Bridge;
Using industry-standard parametric CAD modelling software packages, design and create a model suspension bridge. Understand the principles of forces and structures, reading and producing engineering drawings, working to tolerances and the use of CAM (Computer-aided manufacturing) machinery.
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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 Practical skills covered include; laminating dough, using a bain-marie, seasoning, shaping pastry, filo folding and sealing, rolling and preparing enriched doughs |
KS4
Careers information
Click the links below to see LMI (Labour Market Information) for sectors that are related to Design & Technology.