KS3 D&T Curriculum Plan 2014-15
18 hours per group in each area over the academic year. However each
pupil will go to Resistant materials on two separate occasions to cover
different topics
Year 7 -
Contents summary
Food
Theory
Great Bridgnorth Bake Off – An introduction to baking methods
Health & Safety and Food Hygiene – 4 C’s (chilling/cross
contamination/cooking/cleaning)
Baking methods and functions of key baking ingredients
Sensory analysis
Equipment names & uses
Weighing & measuring
Adapting basic recipes to meet a brief and design criteria
Designing with time limitations
Developing creativity in food – combining different
flavours/textures
Evaluation using target consumer feedback
Using kitchen equipment safely and developing independence
Experimenting with caries baking methods – rubbing in, all in one,
creaming, melting & whisking
An introduction to decorative techniques & food modifcation
Design skills
Practical skills
Textiles
Theory
The design and manufacture of headwear
Introduction of materials and components –source, fibres, yarns
Equipment names and use.
Design skills
Analysis of and industrial brief
Developing creativity
Designing for transfer printing process
Planning for an end user
Evaluation using consumer views
Introduction and use of basic textiles equipment
Manipulation of materials to create a useable end product.
Practical skills
Resistant Materials
Theory
Design skills
Practical skills
Resistant Materials
Theory
Design skills
Practical skills
Wood Puzzle
Facts on soft woods and manufactured board
Basic hand tools and belt sander
H&S
Shading
Modelling
Isometric projection
Marking out, cutting out, staining and varnishing
Monster Key Fob + Pencil holder
Theory on plastics and working properties
Design process, specification and idea development.
Cutting/shaping of plastics and wood. Also finishing techniques
such as filing, use of polish and emery cloth (glass paper) for
wood.
26 hours per group in each area over the academic year.
Year 8 -
Contents summary
Food
Theory
Healthy you, Healthy Planet - Designing & Making a Healthy Pizza
Seasonality & Food miles - sustainability in the food industry
Developing products to meet government ‘Healthy Eating
guidelines’
Eat well Plate – an introduction to nutrition
Bread Making process – functions of key ingredients & stages of
making
Designing with seasonal & healthy ingredients
Adapting recipes to meet a brief
Designing food to enhance sensory characteristics’
Planning for making with H&S safety checks
Using electrical equipment independently - blenders/whisks
Bread making & shaping
Healthy main meals & desserts
Design skills
Practical skills
Textiles
Theory
The design and manufacture of a bag
Embedded knowledge on Natural and synthetic fibres materials.
CAD CAM decorative techniques in textiles.
Design skills
Analysis of and industrial brief
Developing creativity and the introduction of logos
Comparative shop studies
Designing for sticker printing process
Planning with QC measures for industry
Evaluation using consumer views
Introduction and use of CAD/CAM sticker manufacture.
Pocket manufacture
Consideration of linings and their manufacture
Manipulation of materials to create a useable end product.
Practical skills
Resistant Materials
Theory
Design skills
Practical skills
Resistant Materials
Theory
Design skills
Practical skills
Tea-light holder
Fact sheet on non-ferrous metals
Raw materials/processing/recycling(cradle to grave)
Modelling
Free hand 2D drawing and rendering
Extension- shade manufacture using CAD
Cutting, shaping & annealing aluminium
Drilling, riveting & pressing metals
Laser cutter with acrylics (extension task)
26 hours per group in each area over the academic year.
Year 9 -
Contents summary
Food
Theory
Developing a Menu
Eat Well Plate & nutrient functions in the body
An introduction into special dietary requirement’s – social/ethical
and medical reasons
Sauce making – methods/thickening agents
Sensory analysis & product analysis/comparison
Researching and designing innovative food product to meet an
industrial design criteria
Adapting recipes to fit customer needs & special dietary
requirement’s
Design original main meal & Healthy dessert
Sauce making
Cooking with raw meat & fish
Independently selecting and using equipment
Demonstrating professional food presentation skills
Design skills
Practical skills
Textiles
Theory
Design skills
Practical skills
Resistant Materials
Theory
Design skills
Practical skills
Resistant Materials
Theory
Design skills
Practical skills
The design and manufacture of a decorated fashion garment
Introduction into a range of decorative techniques both
traditional i.e. resist dying and modern techniques i.e. texi foil
Investigation into fashion designers past and present
Developing criteria’s
Designing for screen printing process/CAD & CAM
Using product analysis to develop designing and criteria’s
Manufacturing specifications
Production plans for industry
Testing against criteria
Evaluation using consumer views
Use of industrial decoration methods- screen printing(2D design for
stencil manufacture)
Texi foil, sticker, dying, embellishment, transfer printing.
Container
Carcase constructions
Electronic- simple to complex circuits to include advanced
mechanical systems and embedding intelligence in products
Mood board
Exploded isometric drawings
Shading and rendering
Google sketch up- graphic modelling
Circuit diagrams
Corel draw to create lid decoration
Electrical circuits
Joint manufacture- rebate and mitre
Laser engraving