Design Technology
learning-journey-DT
The department is well equipped and set in a modern, bright and spacious learning environment. There are two Food Technology rooms and two large multimedia workshops containing a wide range of computer aided manufacturing facilities which will be enhanced with the remodelling of a multimedia design area. Each workshop has their own computer design area, a set of laptops and access to a subject specific computer suite. Students have access and are taught to use to a range of modern equipment that includes: 3D printers, laser cutters, cutter plotters and sublimation printing facilities.
The Design and Technology programmes of study at Key Stage 3 are delivered through a modular course. Opportunities are available for pupils to work with a range of modern materials, processes and a variety of media. A number of ‘Focused’ tasks and ‘Design and Make’ projects are undertaken to develop skills in Food, Graphic Media and Resistant Materials. Staff track the progression of students from each group, meeting on a regular basis with each other to ensure that students are fulfilling their potential and that their standards are consistently high.
We believe that students must have an understanding of the ‘traditional’ craft skills, industrial applications (CAD/CAM), the design process, how to use their imagination and develop their creativity in order to develop ideas of their own. The knowledge gained is then used in design projects where pupils solve problems for 3D ornaments, new food products and structural designs/display.
We make the learning experience as practical based as possible and to keep up with the pace of technology we use specialist computer aided machinery and graphics software such as Techsoft Design, Photoshop and Sketchup. Pupils also use information technology to produce work and learn about business & industrial practices.
Key stage 3
In KS3 we develop the students’ knowledge and skills as a strong basis for further study of Technology subjects at GCSE. During Year 7 pupils will acquire knowledge of the core skills required for the more challenging projects undertaken in Years 8 and 9. Pupils’ lessons will be spent on projects involving Food, Graphics, Resistant Material (Wood, Metal, Plastic and Smart materials), and additionally, Sublimation printing and some basic electronics.
GRAPHIC PRODUCTS
Graphics teaches students the skills required to design and develop: Computer aided drawings, Communication graphics techniques used in advertising and the real world like architecture, signage and typography, Design for printing products, Illustration and modern style comic and games characters like Manga, Interactive design (including web, app and game design), Multi-media, Package design and model making. They will also learn how to model their designs.
Emphasis is placed on the implementation of computer software (CAD) and modelling. Packages used include 2D Design, Photoshop and Sketchup. Students produce a range of multimedia graphics that are printed commercially to form products like Bookmarks, posters, sublimation products, T-shirts and mugs. They will also put these skills to use to gain hands on experience of designing products that are then manufactured by laser cutters and 3D printers.
RESISTANT MATERIALS
Students focus on developing the knowledge, understanding and skills required to develop design and thinking skills that open up a world of possibility, giving them the tools to create the future. They will complete short focused practical modules to develop an understanding of the design process in relation to different materials
Besides learning the traditional craft skills, they learn how to apply industrial practices and methods of using systems (mechanisms, electronics, structures) and control, and gain experience of CAD/CAM (Computer Aided Design/Computer Aided Manufacturing).
We encourage them to use their imagination and develop their creativity in order to develop ideas of their own. They learn to model and communicate their ideas through the use of ICT (2D Design and Sketchup). They will develop their knowledge of materials and components, Structures, Systems and control, Mechanisms, Products and applications, Quality control, Simple electronics, Health & Safety. Students then produce a range of products using different materials to develop their skills and apply the knowledge they have learnt in the real world.
Food Technology
Unit 1: Basic Skills
KS3-Learning-Journey_FoodY7 Food Studies
Basic Skills are taught to improve confidence in the preparation of food plus ensure safe and hygienic rules are adhered to. How to follow a recipe and use of the various parts of the cooker are also practised.
Unit 2: Healthy Eating
Students will improve their knowledge and understanding of what constitutes a healthy, balanced diet and how that impacts their health and well-being.
Unit 3: Jersey Produce
Students are exposed to local produce and seasonality. They will explore the benefits of buying local food based on taste, nutritional value, cost and impact on the economy. The unit ends with students creating their own savoury salad using local produce, meeting specific criteria.
Throughout the 3 units, students cook a range of delicious dishes, both sweet and savoury.
Y8 Food Studies
Autumn
Diet and Health are revisited. Students will continue to learn how to produce high quality healthy recipes, using their knowledge of the Eatwell Guide.
Spring:
Students are introduced to the function of ingredients. By understanding an ingredients purpose, students are then able to begin to make adaptations to recipes where appropriate.
Summer:
Students will investigate food choices and the factors that influence these food choices, including religion, health, medical, cost, social and moral reasons.
Throughout the year students will continue to cook, producing a variety of more complex dishes which broaden their skill set whilst also familiarising themselves with key terms.
Y9 Food Studies
Autumn:
Students cook a range of sweet and savoury dishes, focussing on the importance of preservation, food safety and hygiene and how to prevent food poisoning.
Spring
Students explore the areas of food provenance and sustainability, considering locality, food miles, how this impacts the environment and ultimately the planet. Dishes made link in with each area discussed.
Summer:
Imported or local produce? The unit ‘East Meets West’ exposes students to recipes from around the world which they adapt if appropriate, make and sensory evaluate. Nutritional knowledge is applied and recipe cards compiled.