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

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.

KS4

Options presentation

Careers information

Click the links below to see LMI (Labour Market Information) for sectors that are related to Design & Technology.

LMI-2019-Engineering.pdf

LMI-2019-Manufacturing.pdf

LMI-2019-Construction.pdf

LMI-2019-Energy.pdf

LMI-2019-Food-Agriculture.pdf

 

Useful websites