key stage 3 design & tehnologygreatbarracademy.org.uk/wp-content/uploads/2021/02/ks3...home learning...

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KEY STAGE 3 - DESIGN & TECHNOLOGY

Curriculum Intention

Design and Technology

‘The Design and Technology Team at Great Barr Academy are committed practitioners for developing experts in their respective chosen fields of Food Science, Textiles, Engineering and Design and Technology. Our aim is to bring a wealth of knowledge and experience from industry into the classroom.

We are committed to developing pupils’ skills and qualifications to go on and become the next generation of 21st Century creators. Our mission is to build confidence and encourage pupils to take ownership of their education through hard work and to develop their thinking into creative ideas’’.

Miss D. Rowe Director of Design and Technology

Mrs C. Hill Lead Practitioner and Subject teacher

of Food Science

Miss C. Prothero Subject Director of Design and Textiles

Mrs U. Augustin Teacher of Food and Textiles

Mr Johnson Subject teacher of Design and

Mr K. Birch Department Technician

Mrs L. Stanford Department Technician

Meet the Department

Research Task – This means you will need to prepare for the learning that

will take place in your next lesson. You might be asked to create a

presentation or make notes on something that you are given to read. This

will help to improve your literacy skills and give you an opportunity to read

a wide range of different texts.

Respond Task – You will be expected to respond to questions about the

work you have completed in lessons or the preparation you completed

before the lesson. It might be an online quiz or you might create revision

materials which will help support your learning.

Review Task – These tasks will test your skills to evaluate. You may be

asked to analyse your work or the work of others and discuss how to create

better work next time.

The class teacher will set the task and give a deadline which must be

recorded in the knowledge organiser. Please ensure that all

Home learning set is completed by the deadline.

Students who achieve a good or outstanding for the effort they put into

their home learning will be rewarded with rewards points.

Completion is essential for you to be included on any rewards or

enrichment trips this year.

Home Learning

KS3

Home learning is an integral part of the success of a student. It is proven

that students who complete quality home learning are able to make

significantly more progress than students who complete no home learning.

One of the key skills that is developed through the home learning set within

our curriculum is the ability to work independently. This will enable all

students to achieve greater success in their final examinations. Students

can be supported with their home learning in school by attending clubs and

support sessions.

Food Technology (1 lesson per week)

Food Safety Introduction to food safety and food hygiene . Learning how to use equipment safety and explore potential risks. Practical 1—preparing a fruit salad: Planning for practical making and preparation. Learning how

to use equipment safely and follow key organised skills. Evaluating practical making and changes

to the product.

Researching fruit and vegetables: Exploring the important of fruit and vegetables in the diet and

how they play a key role to the balance of good health. Pupils will also learn about

nutritional facts. Learning how sensory factors are linked to taste, smells, feels and appearance.

Practical 2—making small cakes: Pupils will plan for practical making and preparation of mini

fruit cakes. Using key methods pupils will create a fresh baked product and how to develop this

to make it a healthy baked product.

Researching Task : Research and peer assess a healthy foods which help to maintain a young

persons diet. To evaluate practical making and make changes.

Practical 3—making a fruit crumble: Pupils will explore the functions of ingredients and plan to

make a healthy fruit product.

Creating my own fresh baked pizza: To create a fresh baked pizza using fresh healthy

toppings.

End of term test: Recapping nutrition and how to maintain a balance diet.

Textile Technology (1 Lesson Per Week)

Safety in the Textiles Room:

Introduction to health and safety in a Textiles Room and how to use equipment safely. To recognise

potential hazards and explain safe practise.

Day of the Dead Project:

Pupils will research, Design, Explore and Analyse the key elements behind the Day of the Dead theme.

What we expect students to know and have explored by the end of Year 7

Most students would not have studied the subject of Design and Technology and Food Science in

primary school. Through an engaging and interactive curriculum students will be given the

opportunity to develop a number of key skills through research, design, practical activity and

theoretical analysis. Across all three disciplines of Food Technology, Design and Technology and

Textiles Technology student will develop skills to enable them to become innovative, creative,

independent learners, enterprising, risk takers and forward-thinking. They will understand a range of

key subject specific terminology and be able to apply these to their work. In order for your child to

gain a wide breath of knowledge for all three disciplines they will be on a 12 week rotation . This

allows them to develop a range of skills which will build their confidence when combining a number

of practical process. The facilities in Technology will enable students to make rapid progress so they

can achieve high standards of work. This cannot happen without the delivery of the exceptional

teaching of our staff whose aim is to plan and teach high quality lessons.

Year 7

Curriculum Implementation

Design and Transfer Printing: Pupils will create designs for the Day of the Dead using

fabrics and transfer printing. This will be achieved through researching different patterns

and using fabrics to create printed patterns.

Learning how to Tie dye: To learn how create different patterns through the process of

Tie Dying.

Learning the formation of Applique : By using different textured fabric and stitching

techniques the pupils will learn to Applique, using 2 different fabrics.

Researching finishing Techniques: Pupils learn a range of different fabric techniques.

They will learn how to use beading, embroidery and transfer printing, creating templates

and assess the detail of technique used.

Assessment for learning: Pupils will finish and analyse all practical making this will be

done through independent skills and peer assessment.

Design and Technology (Jigsaw and Pencil Holder Project ).

Exploring Design and Technology, Tools and H&S : Pupils will be introduced to Design

and Technology and potential risks in the workshop and how to use tools safely.

Learning how to use tools: Pupils will learn how to use equipment correctly and safety.

Explore the brief: Pupils will explore and analyse the brief for the Jigsaw pencil holder

Project.

Creating Designing: Pupils will create and annotate a number of design ideas for their

pencil holder.

Timber and finishing Techniques: Using MDF and pine pupils will complete a range of

finishing techniques for their prototype.

Literacy task joinery and evaluation: To carry out literacy task of different techniques of

joinery and how they’re used to create everyday products.

Year 7

Food Technology (2 Lessons per week)

Food Safety and Bacteria: To explore food hygiene and the importance of safety when preparing,

cooking and storing. To research key temperature and how to store and cook foods safely.

Researching eggs: To research the use of eggs in cooking and the nutritional functions.

Practical 1: To plan, make and evaluate healthy muffins.

The balance of good health: To research and understand the balance of good health. Students will

explore the Eatwell Guide and how this is used to inform use of maintaining good health.

Practical 2: To plan and make a healthy sponge fruit product. Sensory analysis will be used to

explore taste, texture and appearance.

Pasta project: Pupils will explore the origins, ingredients, types, shapes and used of pasta. To

demonstrate how to prepare, make and assess a healthy pasta product.

Practical 4: To make a healthy meat based dish with a rich savoury sauce

Exploring pastry: To learn how to make shortcrust pastry and use this to plan and make a rich

savoury product.

Food Labelling: To learn about the importance of food labelling and how this informs use when

looking at nutrition , storing and information.

How is bread produced: To research and analysis how bread is made. To plan and make a savoury

flatbread product.

End of term test:

To test knowledge and understanding of nutrition and the balance of good health


Now our students have acquired the Knowledge and understanding of Food, Textiles and

Design and Technology, they will now learn to embed the skills and techniques they have

learnt. In Food Technology pupils will understand the relationship between diet, nutrition

and health, including the physiological and psychological effects of having a poor diet.

From this our students will learn how to develop and cook a range of healthy foods. In

Textiles students will explore a range of fabrics and design techniques based on the

theme of Under the Sea. This will give them the opportunity to experiment with creative

ideas through the processes of embroidery and applique. For the subject of Design and

Technology students will learn how to create products using woods and metals. This gives

our students the opportunity to use previous knowledge and skills to create original

products through the use of technological influence. Through design the national

curriculum expects students to know how to research, explore by using culture and

identity. To understand how to solve and reformulate design problems. We have created

a programme which will build knowledge through skills, ideas and application.

Year 8

Curriculum Implementation

Textiles Technology: Under the sea project (2 Lessons per week)

Looking at hazards and safety practices: Pupils will explore potential hazards in the

Textiles room when using dangerous equipment. To create a risk assessment profile to

reduce hazards.

Under the Sea Project: To research, design and create making techniques for under the

sea project. To explore the design feature of marine life under the sea. Pupils will use

design technique and fabric to illustrate marine life.

Couching Techniques: To show a good understanding of how to use couching techniques

with fabrics. To plan and design with fabrics.

Review different Techniques: To show a range of different techniques such as applique,

beading, couching, transfer printing and embroidery to reflect the aesthetics for the under

the sea project.

Finishing techniques: To show the use of high quality techniques to finish the under sea

design feature. To assess and evaluate finishes.

Design and Technology: Metal pendant and wooden trinket box project (2 Lessons per

week).

Safety in the workshop: Pupils will understand the importance of being safe in the

workshop.

Research Ferrous and non Ferrous Metals: To be able to explain what ferrous and non

ferrous metals are.

Creating a copper pendant: Pupils will learn how to design a copper pendant they will

apply a number of design skills.

To learn how to make a wooden trinket box: To explore the design brief, research,

manufacturing and plan and make a trinket box out of wood. This will be assessed and

evaluate for purpose and use. Pupils will learn a range of cutting techniques by using

various joints and tools to create a quality trinket box.

Evaluation and testing: To evaluate design, practical making and use of tools reflecting

the trinket box project.

Year 8

Food Technology (1 lesson per week)

Food Poisoning Bacteria: To identify the 3 main causes of food poisoning and how good food

hygiene and storage reduces the risk to health.

Looking at proteins: To research the importance of protein in the diet and foods rich in proteins.

Practical 1: To use fresh ingredients to make a spicy chilli meat dish. To evaluate practical making

to assess task, success difficulties and changes.

Understanding Carbohydrates: Pupils will research the importance of carbs in the diet and foods

which a high in Carbohydrates.

Practical 2: To plan, prepare and make a healthy Italian bread product.

Exploring fats in the diet: To explore and research different fats used to prepare and make a range

of dishes. Nutrition will also be analysed.

Practical 3: Pupils will learn how to prepare and make a healthy low fat baked product. This will be

assessed, evaluated and sensory profiled.

End of term test: To review nutrition by research sources and functions. This will be done by

completing and the assessing knowledge and understanding of Macronutrients.


Our students will continue to develop the Knowledge and understanding of Food, Textiles and

Design and Technology. This will be preparation for KS4 curriculum. In Food Technology pupils will

study macro and micro nutrients and how the importance of maintaining good health through food

choices. In Textiles students will continue to build their skills and techniques through beading,

applique, lacing and embroidery. This gives our students the opportunity to continue

experimenting with fabrics and techniques develop creative ideas. In Design and Technology

students will continue to build and develop their knowledge and skills of wood, metals and plastics.

This will prepare our students for the KS4 curriculum. Our vision by the end of KS3 is to encourage

our students to draw from a number of key principles which encompasses design, imagination and

creativity. Our students are given the opportunity to learn, design and make products which solve

solutions and relevant problems within the 21st Century.

Year 9

Curriculum implementation

Textile Technology: Under the Microscope (1 lesson per week)

Safety in Textiles: To recognise potential hazards and explain safe practise in the

Textiles Room.

Under the microscope project: To analyse the theme of Under the Microscope

and brief .

Designing products for Under the Microscope: To produce a range of initial

designs and a developed final design based on Under the Microscope. To plan

the theme for under the Microscope project. This will include techniques such as

transfer printing, applique, beading and embroidery.

Design and Technology: Mechanical Toy (1 lesson per week)

Using mechanisms: Learn about the different mechanisms, plan and make a

mechanical toy. To write a brief and analysis design features.

Analysing woods, metals and aesthetical features: To mind map and analyse the

different parts which will make the mechanical toy.

Creating a prototype: To use card to create a mechanical toy prototype.

Making and evaluating: Using wood and metals to make the mechanical toys. To

assess and evaluate the final product.

Year 9

Food Technology

Autumn: PIONEERING— Pupils will become pioneering chefs and develop practical

skills to create a range of healthy dishes.

Spring: MYSTERY— Pupils will gain knowledge and understanding based on the

mystery of diet and maintaining good health.

Summer: THE WORLD IN WHICH WE LIVE— Pupils explore how multicultural foods

have influenced the way we eat. They will explore how these foods have been part of

the British diet.


Autumn: PIONEERING—Pupils will become pioneering designers and develop

practical skills to create high quality pencil holders.

Spring: MYSTERY—Pupils will gain knowledge and understanding based on the

mystery of how wood can be shaped and finished.

Summer: THE WORLD IN WHICH WE LIVE—Pupils will explore how the animals that

inhabit our world can be used as inspiration for designing a pencil holder.

Textiles


practical skills to create high quality textile products.


mystery of adding colour and pattern to fabric.

Summer: Pupils will explore how our surroundings can be used as inspiration for

designing textile products.

Year 7

Mastery Curriculum—Thematic Links

Food Technology

Autumn: PIONEERING—Pupils will become pioneering explorer of maintain good wellbeing and

good health.

Spring: MYSTERY—Pupils will research the mystery of to maintain a healthy balance diet.

Summer: THE WORLD IN WHICH WE LIVE— Pupils will continue to develop their knowledge

and practical skills of multicultural foods eaten practical skills.



practical skills to create high quality trinket boxes.


mystery of how wood can be joined and finished.

Summer: THE WORLD IN WHICH WE LIVE—Pupils will explore how wood comes

from the world we live in.

Textiles








Year 8


Food Technology

Autumn: PIONEERING—Pupils will explore how bacteria can grow and develop on foods. They

will look at sources, health and preventions

Spring: MYSTERY—Pupils will understand where our vitamins and mineral come from and how

these are the building blocks to good health.

Summer: THE WORLD IN WHICH WE LIVE— pupils will learn about different foods across

the world and how these are linked to culture and diet.



practical skills to create high quality mechanical toys.


mystery of how mechanisms work.

Summer: THE WORLD IN WHICH WE LIVE—Pupils will explore how the animals that

inhabit our world can be used as inspiration for designing a mechanical toy.

Textiles







Year 9


Year 7

Cross Curricular Links:

Food:

PE: Keeping active through diet and exercise. To learn that diet plays a key role when exercising

Religious Study: Exploring religion and food. How food can influence diet based on culture and

religion.

Geography: Looking at Climate change and foods around the world. Exploring world poverty.

Science: The science of foods and our bodies and how a poor diet can lead to specific health

problems


Maths: accuracy that is needed when marking out materials ready to be cut, drilled etc.

Geography: looking at where materials come from in the world.

Art: using artistic themes to inspire design work.

Textiles

Maths: accuracy that is needed when marking out templates on fabric.



Career Links and enrichment opportunities:

Food:

UCB and Walsall College have a wide range of courses for chefing, baking, hospitality and

food management.

Students can consider apprenticeships Hospitality & Catering and food tourism.

Birmingham is proud to be a city which prides it self when showcases event such as the Good Food

Show and Food festival in Cannon Hill Park.

Developing cooking for student where English is an additional language.

Design and Technology:

Walsall College and Sandwell College run a wide range of courses covering all aspects of

Design & Technology and Engineering.

Textiles:


Fashion and Textiles Design.

Cross Curricular Links, Careers and Enrichment

Year 8


Food:

PE: Exploring the relationship between exercise and maintaining a healthy weight.

Religious Study: How UK society have embraced culture and popular cuisines.

Geography: Sustainability of food and agricultural food production in the UK

Science: The balance of good health and exploring the five food groups to maintaining the right

balance.





Textiles





Food:

UCB and Walsall College have a wide range of courses for chefs, baking, hospitality and

food management.




Developing cooking for student where English is an additional language.




Textiles:




Year 9


Food:

PE: How foods develop our body and mind.

Religious Study: Multicultural society and the foods we eat

Geography: Farming and food production

Science: How vitamins and mineral develop and maintain a healthy diet





Textiles





Food:

UCB and Walsall College have a wide range of courses for chefing, baking, hospitality and

food management.




Developing cooking for students where English is an additional language.




Textiles:




Food

https://www.foodafactoflife.org.uk/

Nutrition.org.uk

https://www.bbc.co.uk/food

https://www.nhs.uk/live-well/eat-well/the-

eatwell-guide/

https://www.nhs.uk/live-well/eat-well/eight-

tips-for-healthy-eating/

https://www.torbayandsouthdevon.nhs.uk/

uploads/3-day-food-diary.pdf

https://www.bbc.co.uk/bitesize/topics/zf339j6

Www.data.org.uk

https://successatschool.org

https://www.stem.org.uk

https://www.wool4school.co.uk

https://www.crestawards.org

https://www.techfestsetpoint.org.uk/crest

Useful Websites

to support

independent

study

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