Through a variety of creative and practical activities, students are taught the knowledge, understanding and skills needed to engage in an iterative process of designing and making. They work in a range of domestic and local contexts (உதாரணத்திற்கு, the home, health, leisure and culture), and industrial contexts (உதாரணத்திற்கு, engineering, manufacturing, construction, food, energy, agriculture – including horticulture- and fashion. When designing and making, students are taught to:
Key Stage Three Overview
Design
- use research and exploration, such as the study of different cultures, to identify and understand user needs
- identify and solve their own design problems and understand how to reformulate problems given to them
- develop specifications to inform the design of innovative, functional, appealing products that respond to needs in a variety of situations
- use a variety of approaches [உதாரணத்திற்கு, biomimicry and user-centred design], to generate creative ideas and avoid stereotypical responses
- develop and communicate design ideas using annotated sketches, detailed plans, 3-D and mathematical modelling, oral and digital presentations and computer-based tools
Make
- select from and use specialist tools, techniques, processes, equipment and machinery precisely, including computer-aided manufacture
- select from and use a wider, more complex range of materials, components and ingredients, taking into account their properties
மதிப்பிடு
- analyse the work of past and present professionals and others to develop and broaden their understanding
- investigate new and emerging technologies
- test, evaluate and refine their ideas and products against a specification, taking into account the views of intended users and other interested groups
- understand developments in design and technology, its impact on individuals, society and the environment, and the responsibilities of designers, engineers and technologists
Technical knowledge
- understand and use the properties of materials and the performance of structural elements to achieve functioning solutions
- understand how more advanced mechanical systems used in their products enable changes in movement and force
- understand how more advanced electrical and electronic systems can be powered and used in their products (உதாரணத்திற்கு, circuits with heat, light, sound and movement as inputs and outputs)
- apply computing and use electronics to embed intelligence in products that respond to inputs (உதாரணத்திற்கு, sensors), and control outputs (உதாரணத்திற்கு, actuators), using programmable components (உதாரணத்திற்கு, microcontrollers).
Cooking and Nutrition
- 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 [உதாரணத்திற்கு, 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.
ஆண்டு 7
Design and Technology at KS3 works on an 8 week carousel. This allows students the opportunity to explore each of the 5 subject areas within D&T including Product Design, Food Technology, Engineering, Computer Aided Design and Graphics. Below shows what is covered in each of these projects.
Product Design
Lamp Project
Students are required to design and manufacture a desk lamp using a range of hand tools in the workshop, different types of wood and plastics as well as learning how to use 2D Techsoft and the basics of a laser cutter.
Cooking and Nutrition
- 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 [உதாரணத்திற்கு, 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.
