KS3 Design & Technology
Design Technology at Chew Valley School is split into two areas, DT and Food.
In DT, students will work with a wide range of materials and processes to build their knowledge and practical skills. Students stay with one teacher per year and make mixed media products rather than material specific products. Students will take time out of the DT schedule 3 times a year to partake in food lessons.
Students will be formally assessed on the four main strands of the National Curriculum (designing, making, evaluating and technical knowledge). Assessments will be a mixture of skills based and knowledge-based tasks. Reports are produced using an average grade of all assessment scores to date.
Year 7 Units
UNIT 1 – DT: STATIONERY SOLUTIONS
MATERIAL THEORY & MAKING SKILLS
Students will learn about the technical properties and working characteristics of a range of materials by making a range of products within the context ‘Stationery Solutions’. Students will work with specialist workshop equipment and commercial processes to build their knowledge and practical skills. This includes an introduction to Timbers, Plastics, Manufactured boards, Natural and synthetic fibres.
DESIGNING
Students learn how to use a variety of drawing skills and iterative design techniques to develop and communicate design ideas. Students will also learn the principles of isometric and orthographic projection to communicate mathematically accurate plans for manufacture. This includes an introduction to 2D CAD to design simple shapes that can be manufactured using CAM industrial machinery (Laser cutter and sublimation printer).
UNIT 2 – FOOD: COOK SAFE
Students learn technical knowledge and practical skills to safely and hygienically prepare, cook and store food. This unit includes an introduction to the Eatwell Guide, Heat Transfer methods and the function of ingredients.
Year 8 Units
UNIT 1 – DT: DESIGNER LANTERN
MATERIAL THEORY & MAKING SKILLS
Students will work with specialist workshop equipment, industrial machinery and commercial processes to further develop their practical skills and knowledge of the working characteristics and properties of materials by making a ‘Designer Lantern’. Includes an introduction to Hardwoods, Softwoods, Electronics and Bonded Fabrics.
DESIGNING
Students learn about the work of Designers and Design Movements and how they have influenced the products we buy today. Students will develop their designing skills by using a variety of drawing skills and iterative design techniques to develop and communicate design ideas inspired by a Design Movement.
Students will use CAD to communicate mathematically accurate drawings and plans for manufacture. An introduction to 3D CAD and Design Movements.
UNIT 2 – FOOD: NURTURING NUTRITION
Students develop technical knowledge and practical skills to prepare, cook and store nutritionally balanced food. Learn about the properties and working characteristics of nutrients and their important role within a healthy diet. An introduction to the Macronutrients and Micronutrients
Year 9 Units
UNIT 1 – DT: MARKETED MERCHANDISE
MATERIAL THEORY & MAKING SKILLS
Students learn about the technical properties and working characteristics of a wider range of materials by making products within the context ‘Marketed Merchandise’. Students will work with specialist workshop equipment and commercial processes to further build their knowledge and practical skills. An introduction to Metals, Casting, Thermosetting and Thermoforming plastics and the 6R’s.
DESIGNING
Students will work as commercial designers to design and prototype a range of products that could be sold at a local place of interest. Students will develop their research and analysis skills by designing to a project brief and specification whilst considering the wants and needs of a specific target audience. Students will develop their drawing and CAD skills to communicate their design ideas and create manufacturing plans for their clients. They will use CAM to manufacture moulds, templates and prototypes. An introduction to Social, Moral, Economic and Environmental design factors.
UNIT 2 – FOOD: GLOBAL GASTRONOMY
Students broaden their technical knowledge and practical skills to prepare, cook and store food from around the globe. Learn about the properties and working characteristics of staple ingredients and their important role within the diet of other cultures. An introduction to Food Provenance.