Design Technology – Curriculum Aims

Intent
Through learning Design Technology at John Masefield High School our students will:

  • Develop a passion for designing and creating new products; Students will learn to appreciate existing design and its place within our world. This will inform their creative work in developing new products.
  • Learn practical skills; Students will learn traditional skills necessary to work with a variety of materials in addition to developing their ability to adapt to working with newer technologies.
  • Become innovative, collaborative, and resilient problem solvers; Students will develop confidence in creating, developing, and sharing their ideas with others. They will learn to accept feedback from others in order to continuously improve their own work.
  • Develop care and precision in their work; Students will develop the strong understanding that to become an effective designer, care is fundamental in promoting quality, and this will help them to produce the best work.
  • Learn to work with strong regard for the health and safety of themselves and others; Students will understand that working safely is fundamental to their success in developing and creating their design ideas.
  • Develop an understanding of the design within a modern economy; Students will develop an understanding of the importance of good design in relation to the success of products used by people.
  • Use the vocabulary of design in their work; Through carefully planned lessons students will be encouraged to routinely and naturally use words and phrases which are universally understood within the world of design.

Food Preparation and Nutrition – Curriculum Aims

Intent
Through learning Food Preparation and Nutrition at John Masefield High School our students will:

  • Develop a passion and understanding for Preparing and cooking a range of dishes; Students will become capable of using a large range of ingredients to create many different dishes, giving them the knowledge and understanding to become confident, independent cooks.
  • Learn practical skills; Students will master a range of practical skills necessary to work within a kitchen environment in an efficient and capable manner.
  • Understand the functional and sensory characteristics of food; Students will develop an understanding of the chemical, physical and sensory characteristics of a range of ingredients and be able to apply this understanding when preparing dishes
  • Learn to work with strong regard for the health, safety and hygiene of themselves and others; Through carefully planned lessons students will be encouraged to manage their work areas, routinely work within a safe and hygienic environment.
  • Become innovative, collaborative, and resilient problem solvers; Students will develop confidence in creating, developing, and sharing their ideas with others. They will learn to accept feedback from others in order to continuously improve their own work.
  • Develop an understanding of local, national and world food production; Students will develop a strong understanding of how, why and where food is produced and the impact on the environment.
  • Develop an understanding of the importance of a balanced diet; Students will develop an understanding of the range of nutritional and dietary needs of themselves and the wider community.

Design Technology –  Implementation

Overview

The Design Technology curriculum at John Masefield High School focusses on combining traditional practical skills with creative and innovative thinking. It is sequenced for the natural progression of skill development from KS3 to KS4 via a mastery approach. KS3 is structured to embed key manufacturing techniques and a basic introduction to independent designing. KS4 students are able to explore a design context and draw upon their own conclusions. The current GCSE 3D Design course (J175) is split into 2 assessed components a) 60% design and make portfolio b) 40% design and make externally set task. Knowledge and understanding is developed throughout the course.

Practical Skills

  • Line drawing
  • Isometric drawing
  • Computer Aided Design and Manufacturer
  • Measuring
  • Cutting
  • Joining
  • Finishing
  • Soldering
  • Translate from 2D to 3D – prototyping a product prior to final manufacture

Design skills

  • Interpret a brief for design requirement
  • Identifying, through research, characteristics of existing products
  • Understand how to identify characteristics of a target audience
  • Identify the design requirements which are appropriate for the identified target audience
  • Receive and interpret feedback in order to refine the design process
  • Create a visual representation of a planned product
  • Engineering key structural elements of a design

Knowledge and understanding

  • Develop a production plan for manufacturing;
    Understand how to manufacture designed products, from paper to production
  • Understand the different (unique) properties of materials and smart materials;
    Know how to sort materials into genres and name specific properties for each
  • Understand trends in popularity and the implementation on design;
    Understand that as the market develops in technology and current trends, new designs must incorporate this to maintain relevance
  • Be able to apply Mathematical & Scientific theory to Engineering problem solving;
    Problem solving may include the calculation of gravitational forces and equations used to correctly calculate cutting of materials
  • Identify the journey of raw material to usable ‘form’;
    Know that plastics begin as crude oil and through distillation are eventually made into plastic sheets
  • Be aware of environmental issues and product sustainability;
    Understand how materials can be sourced, used and sustained to lesson environmental impact / The 6 R’s / Manufacturing emissions
  • Understand manufacturing production processes that support quality control;
    Understand that different products are manufactured in different ways depending on their shelf life. Understand why and how CADCAM increases quality control output

Food Preparation and Nutrition –  Implementation

Overview

The Food preparation and nutrition curriculum at John Masefield High School focuses on combining traditional food practical skills with an understanding of where and how food is produced, correct food hygiene and safety when preparing food and the importance of nutrition in the diet. It is sequenced for the natural progression of skill development from KS3 to KS4 via a mastery approach. KS3 is structured to embed key food practical techniques, food hygiene and safety and nutrition and food provenance. KS4 students explore provenance, classification, growing and processing, dietary considerations, food science, hygiene and safety and food preparation skills through food commodities. This GCSE course is broken down into 2 units; unit 1 is ‘Principles of Food and Nutrition’ which is assessed via a 40% written examination. Unit 2 is ‘Food and Nutrition in Action’ this is internally assessed and externally moderated, 50%

Practical Skills

  • Knife skills such as: The Bridge and Claw technique, butchery and filleting
  • Weighing and measuring
  • Time management
  • Use of the oven and Hob
  • Baking skills such as creaming, rubbing in, whisking
  • Bread making
  • Pastry making
  • Seasoning
  • Finishing techniques and presentation
  • Health, safety and hygiene when cleaning down

Food Knowledge and understanding

  • Know how to apply Health, safety and hygiene when preparing, cooking and storing food
  • Understanding the provenance and classification of food commodities
  • Understanding commercial food production and processing techniques
  • Understanding and applying food production techniques and skills
  • Knowing the value of the food commodities in the diet
  • Identifying the Macro and Micro nutrients
  • Understanding the nutritional requirements of the body and the importance of a balanced diet
  • Identifying the Nutritional content of food
  • Being aware of the dietary needs of a range of people including those with allergies and intolerances, medical needs and those from different cultures and religions.
  • Being able to develop and adapt recipes to suit a range of needs
  • Understanding the sensory properties of food and how to analyse, adapt and improve them
  • Identifying and understanding the chemical and physical structure of food
  • Understanding the functional properties of foods such as aeration, glazing, enriching etc
  • Being able to analyse the process of these functional properties through scientific testing

Curriculum overviews for Design and Technology