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KS3 - Year 7 Design and Technology

Core Curriculum Map – Year 7 Design and Technology

 

 

Rotation 1

Rotation 2

Rotation 3

Rotation 4

Curriculum Coverage:

Introduction to drawing using isometric techniques, dimensioning and CAD. Basic marking out and practical skills and CNC machining.

 

Curriculum Coverage:

Students create original designs based on Charles Rennie Mackintosh. CAD/CAM will be used to create a mould for pewter casting.

Curriculum Coverage:

An introduction to cooking and nutrition. Basic cooking techniques, safety and hygiene in the kitchen, a healthy balanced diet and seasonal food.

Curriculum Coverage:

An introduction to cooking and nutrition. Basic cooking techniques, safety and hygiene in the kitchen, a healthy balanced diet and seasonal food.

Assessment

 

Coursework

Exam

Practical outcomes

 

Dates of Assessment for different Groups

w/s 19/10/15

w/s 4/1/16

w/s 7/3/16

w/s 9/5/16

Assessment

 

Coursework

Exam

Practical outcomes

 

Assessment

 

Coursework

Exam

Practical outcomes

 

Dates of Assessment for different Groups

w/s 19/10/15

w/s 4/1/16w/s 7/3/16

w/s 9/5/16

Dates of Assessment for different Groups

w/s 19/10/15

w/s 4/1/16

w/s 7/3/16

w/s 9/5/16

Dates of Assessment for different Groups

w/s 19/10/15

w/s 4/1/16

w/s 7/3/16

w/s 9/5/16

Links to National Curriculum:

Investigate new and emerging technologies.

Select from and use specialist tools, techniques, processes, equipment and machinery precisely, including computer-aided manufacture.

Develop and communicate design ideas using annotated sketches, detailed plans, 3-D and mathematical modelling, oral and digital presentations and computer-based tools .

 

Links to National Curriculum:

Analyse the work of past and present professionals and others to develop and broaden their understanding

Select from and use specialist tools, techniques, processes, equipment and machinery precisely, including computer-aided manufacture.

Use a variety of approaches [for example, biomimicry and user-centred design], to generate creative ideas and avoid stereotypical responses

 

Links to National Curriculum:

Understand and apply the principles of nutrition and health

§ cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet

§ become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]

§ understand the source, seasonality and characteristics of a broad range of ingredients.

Links to National Curriculum:

Understand and apply the principles of nutrition and health

§ cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet

§ become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]

§ understand the source, seasonality and characteristics of a broad range of ingredients.

Links to Core Values:

Determination- Learn new and challenging presentation techniques.

 

Links to Core Values:

Creativity- Produce original and unique design ideas.

Links to Core Values:

Confidence- instilling the confidence in students to work safely and methodically.

 

Links to Core Values:

Ambition – a challenging project in which students will need to be ambitious to produce successful outcomes in a short space of time