Design and technology

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

Year 7

Year 8

Year 9

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.

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