Villiers High School - Design Technology

Design Technology

Overview

In Design and Technology pupils combine practical and technological skills with creative thinking to design and make products and systems that meet human needs. They learn to use current technologies and consider the impact of future technological developments. They learn to think creatively and intervene to improve the quality of life, solving problems as individuals and members of a team.

The courses offered in Design and Technology both at KS3 and KS4 work towards achieving the following aims:

To stimulate and maintain student’s interest, enjoyment, curiosity and concerns about technological aspects of the world in which they live.
To develop students’ knowledge, understanding, skills, principles and vocabulary in Design and
Technology, enabling them to become competent and confident in:

o Developing, designing and producing a range of products of good quality.

o Evaluating their own products and those designed by others.

To employ teaching methods and resources that allow all students to have equal access to D&T and to experience success and enjoyment in their work.
To develop an awareness in students of:

o The implications of D&T (past and present) and understanding the role of D&T as a critical factor in human, social, moral, economic, cultural and environmental well- being and development.

o Working in stimulating contexts that provide a range of opportunities and draw on the local ethos, community and wider world, pupils identify needs and opportunities.

o Some of the effects, beneficial or detrimental, that technology has had or may have on human society and the environment. They respond with ideas, products and systems, challenging expectations where appropriate. They combine practical and intellectual skills with an understanding of aesthetic, technical, cultural, health, social, emotional, economic, industrial and environmental issues.

To enable students to develop a range of qualities such as health and safety awareness, creativity, independence and motivation.

Resistant Materials

Resistant Materials is a practical based subject which encourages students to combine designing and making skills with knowledge and understanding in order to make quality products. It allows students to experiment through a series of practical activities using a range of materials and techniques.

Key Stage 3

In year 7 pupils study:

Students design and make a metal insects or metal pendants. Areas of study include:

1. Theoretical concepts, source of metals, conversion process, properties, stock forms

2. Testing various metal working processes e.g. cutting, filing, embossing, repousse, planishing, enamelling etc.

3. Developing ideas to identify a final outcome

4. Prototyping using card

5. Using a range of tools, equipment and machines safely and correctly to produce a high quality final outcome

In year 8 pupils study:

Students design and make a pencil box or a frame. Areas of study include:

1. Theoretical concepts such as source of wood, manufactured vs timber and hardwoods vs softwoods

2. Using wood joints

3. Using a range of tools, equipment and machines safely and correctly to produce a high quality final outcome

In year 9 pupils study:

Students design and make metal coin with their own faces captured on them or mobile phone holders. Areas of study include:

1. Theoretical concepts such as sources of plastic, conversion process, properties and uses of acrylic, CAD and CAM

2. CAD – learning how to use Illustrator to design

3. CAM – learning how to use the laser cutter to produce a hard copy of their designs

4. Using a range of tools, equipment and machines safely and correctly to produce a high quality final outcome

Graphics

In Graphics we aim to develop a broad range of skills and knowledge through the use of project-based learning. The course is guided by the requirements of the National Curriculum for Design and Technology, whereby students learn and develop a range of skills which include; hand drawing skills, computer skills, accuracy, dimensioning, scale, presentation, manipulating images, colour awareness, promotion, packaging, packaging nets, working with a variety of materials and tools, sustainable design, meeting a brief, designing for a target market, planning, calculating, researching.

Key Stage 3

In year 7 pupils study:

The project is called “A Picture of me”. Students design and make a self-portrait inspired by Pop Art and Andy Warhol

1. Theoretical concepts, such as materials: paper, card and board and printing methods such as digital printing

3. How to edit a portrait

4. Health and safety issues related to materials, equipment processes and people

5. Investigating how to use CAD processes – Illustrator CC and Photoshop CC

In year 8 pupils study:

Students design and make a bespoke earphone wrap inspired by existing products and market references. Areas of study include:

1.Theoretical concepts such as, materials: thermoplastics; simplifying images for design, equipment and components; CAD/CAM

2. Use of CAD/CAM to design and manufacture the product

3. Testing and evaluating making skills

In year 9 pupils study:

Students explore alternative media and processes by hand and digitally to create an event ticket.

1. Theoretical concepts such as, rendering, pictorial drawings, CAD and photography

2. Researching rendering techniques

3. Accurately organising ideas through sample sheets

4.Testing final design ideas

6. Testing and evaluating making skills

Textiles

Textiles encourages creativity and innovation through the designing and making of textile products. Students develop a range of practical skills and understand theoretical concepts in order to make quality products.

Key Stage 3

In year 7 pupils study:

Students design and make a toy from textiles inspired by cartoon monsters. Areas of study include:

Theoretical concepts, such as fibers and fabrics, particularly Synthetic fibres
Health and safety issues related to equipment, processes and people
Using a sewing machine to create a seam
Using a sewing needle and thread to create a range of decorative stitches
Sewing a button on fabric

In year 8 pupils study:

Students design and make a bag (Tote/Drawstring) inspired by a culture of their choice. Areas of study include:

Theoretical concepts such as, fibers and fabrics, particularly natural fibres
Making a paper pattern
Gathering fabric and adding piping
Creating the Applique decorative technique

In year 9 pupils study:

Students design and make a wall hanging inspired by a culture of their choice. Areas of study include:

Theoretical concepts such as, blended and mixed fibres
Health and safety issues related to equipment, processes and people
Dyeing techniques
Hand embroidery

Food Technology

All pupils have the opportunity to study Food Technology at KS3. In addition to developing their practical skills, pupils will learn about choosing a healthy diet, their dietary needs and the importance of Food Hygiene.

Key Stage 3

In year 7 pupils study:

Students develop their practical and theoretical knowledge via the Healthy Eating project. Areas of study include:

1. Theoretical concepts in food science and food nutrition and health in healthy eating and balanced diet.

2. Planning and preparing/selecting ingredients

3. Health and safety issues related to food, equipment, processes and people

4. Developing a range of practical skills such as baking, frying, blending, use of ovens and hobs, chopping, peeling, cutting, weighing, measuring and safe use of knives.

5. Evaluating practical cooking skills. They learn to criticize the products they have cooked and make suggestions for improvement. Students learn appropriate descriptive words for the dishes cooked and also carry out sensory evaluation of the dishes.

In year 8 pupils study:

Students develop their practical and theoretical knowledge via the Dietary Needs project. Areas of study include:

1. Theoretical concepts such as food science, food nutrition and health and food safety

2. Dietary needs according to cultural concepts

3. Portion control

4. Developing a range of practical skills such as creaming, kneading, baking, stir-frying, rubbing in, sieving, mashing, whisking, safe use of ovens and hobs, weighing and measuring.

5. Evaluating practical cooking skills. They develop their knowledge of questioning and criticizing the products they cook and continue to suggest improvements. Students use appropriate descriptive words for the dishes cooked and also carry out sensory evaluation of the dishes.

In year 9 pupils study:

Students develop their practical and theoretical knowledge via the My Food project. Areas of study include:

Theoretical concepts such as food science, food nutrition and health, food choices and food safety.
Dietary needs
Portion control
Food presentation (garnishing)
Developing a range of practical skills such as cutting, chopping, peeling, kneading, rubbing in, sieving, white-sauce making, raw meat handling, use of biological raising agents in food, safe use of ovens and hobs, weighing and measuring.

Evaluating practical cooking skills. They develop their knowledge of questioning and criticizing the products they cook and continue to suggest improvements. Students use appropriate descriptive words for the dishes cooked and also carry out sensory evaluation of the dishes.

Key Stage 4

At key stage 4 we study AQA GCSE Design Technology or AQA GCSE Food Preparation and Nutrition .

AQA GCSE Design Technology includes 50% non-exam assessment and 50% exam.

Year 10

Term 1. Core technical principles

Term 2. Materials and their working properties

Term 3. Specialist technical principles

Term 4. Designing and making principles

Year 11

Term 1. Non Exam assessment – Identifying and investigating design possibilities, producing a design brief and specification and generating and developing design ideas.

Term 2. Non Exam assessment - Realising design ideas and analysing and evaluating.

Term 3. Application of subject knowledge to exam questions

AQA GCSE Food Preparation and Nutrition includes 60% controlled assessment and 40% exam.

Year 10

Term1. Macronutrients & Micronutrients

Term 2. Nutritional needs and Health

Term 3. Cooking of Food and Heat Transfer, Functional and Chemical Properties of Food

Term 4. Food Spoilage and contamination & Principles of Food Safety

Term 5. Factors affecting Food Choices & British and International Cuisine

Term 6. Sensory evaluation and Food Provenance

Year 11

Term 1. Food Provenance