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Carpentry Work
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Product Design Intent, Implementation and Impact 

Intent 

At Archbishop Tenison’s pupils are given a wide range of experiences to help them develop their own viewpoint. It is important to provide them with a set of skills to enable them to tackle these experiences with confidence. The subject is taught as discreet lessons but recognises its cross curricular nature and aims to embed the links in the teaching and learning experience.  The aim of the curriculum at KS3 is to provide the pupils with a hands-on experience. Our emphasis in the classroom is on activities that have a practical outcome to build skills in graphical communication, simple product manufacture and mechanical systems.  

Design Technology has an extensive theoretical knowledge base and from Year 7 pupils build knowledge on material properties and provenance, workability, sustainability, design strategies based around user centred design and design for function and form. Pupils are introduced to topics that are not limited by age but allow them to push themselves to GCSE curriculum levels. All our schemes of work have been written with high expectations of growing independence. 

 

Implementation 

Each unit of study has been constructed to identify the knowledge, understanding and skills needed to be successful.  At its heart, Product Design is about solving problems to make life easier, safer or more enjoyable. Each year pupils work on a project to design and prototype an outcome.  

 

In Year 7 pupils are taught practical skills totally new to most to make a wood-based product. The design process is followed to and complimented with theoretical knowledge building on materials, their provenance and the environmental impacts of their use. In Graphics pupils are introduced to Graphic Design for colour theory, typography, image-based content and branding to emphasise the need to not only execute design well but to also understand the client and their needs. 

 

In Year 8 our project focusses on Mechanical Devices and Structures. Pupils learn about a range of mechanical devices and create prototypes to demonstrate them. The final outcomes provide visual aids to help understanding. STEM Challenges for object moving and bridge building create team building sessions. Pupils finally produce a simple mechanical toy, using both Year 7 practical skills and Year 8 knowledge on mechanisms. 

 

The objective for year 9 is to develop an understanding of Design in the real world and we work on Architectural and Resistant Materials in our projects. We introduce the work of others, and the balance between function and form for user centred design. Practical outcomes are focussed on well-made simple products in the workshop and model making for the Built Environment. 

 

Impact 

The department aims to provide pupils with skills. Product Design provides practical skills, building tool and machine confidence and design communication. Design and make requires the pupils to justify and communicate and create.  Project work provides pupils with the opportunity to build transferable skills of teamwork, presentation skills and time management. The subject relates to real world issues and challenge the pupils to be part of the solution.  

Those moving on to KS4 build their specialist skills. Students have advanced to apprenticeships, Design and Engineering degrees with confidence in both their knowledge and practical ability. Our GCSE grades show some fantastic individual successes. Though A level is currently not running our final cohort achieved 100% A-C and are now studying courses from Architecture to Aeronautical Engineering with Pilot Studies. In previous years students have gone on to study Product Design, Civil Engineering, Interior Design and Furniture Design and Making.  

 

Technology Department: Product Design and Food Preparation & Nutrition Curriculum Structure  

The Department supports the curriculum offer for Product Design and Food Preparation and Nutrition.  

 

Curriculum Structure Key Stage 3 

 

  • In Year 7 pupils study the following subject areas as part of a carousel: Food and Nutrition, Resistant Materials and an introduction to Graphic Design.  Each subject within the carousel runs for 12 weeks. 

  • In Year 8 the carousel continues and the pupils experience Food Preparation and Nutrition, Product Design and Computer Science.  Again, each subject within this carousel runs for 12 weeks. 

  • In Year 9 the carousel operates between Food Preparation and Nutrition, Product Design in the workshop and Product Design Graphic Skills. The pupils experience two short modules for each area, with a 6-week rotation, followed by a 4-week rotation. This allows all pupils to experience the option areas of Food Preparation and Nutrition as well as Product Design before their GCSE options need to be made in February. 

 

Curriculum structure KS4 

 

  • At Key Stage 4 Food Preparation and Nutrition is part of the department but is a separate subject, under its own objectives.  

  • The subjects are a choice within the wide range of option subjects.  

  • Lessons are taught with one double and one single per week.  

  • Both qualifications comprise 50%NEA and 50% written Exam.  

  • Food Preparation and Nutrition has a specialised food room with space for twenty pupils plus an adaptive cooking area with height adjustable surfaces.  

  • Product Design has access to a design suite with computers, a workshop and laser cutter room. 

 

 

Technology Department: Product Design and Food Preparation & Nutrition Curriculum Overview  

 

Product Design - Workshop 

 

Year 7 

  • Health and Safety in the workshop 

  • The Design Process: Reading a brief and setting criteria for success. 2D sketching for ideas, evaluating, and developing ideas and end work. 

  • Working with hand and machine tools: marking, cutting, drilling, and finishing in wood 

  • Theory: Scale of manufacture; anthropometrics and ergonomics.  An introduction to Resistant Materials including timbers and manufactured boards: properties, subgroups, and characteristics. 

 

Year 8 

  • Mechanisms - introduction to motion, 6 simple machines, the lever, linkages and cams 

  • Further development of using hand and machine tools in the workshop to design and make a moving cam toy. 

 

Year 9 

  • Why products are made - evolution of product, technology, and market influences. 

  • Sustainability and the 6 R’s 

  • Plastics 

  • User Centred Design: Function and Form. 

  • Design idea generation- using SCAMPER 

  • Design task: mini multifunctional products - multi use desk top tidy for the home office using two materials. 

 

Product Design – Graphics 

 

Year 7 

  • Introduction to Graphics 

  • Typography 

  • Colour 

  • Logo-Pictograms, ideograms, and icons 

  • Graphic layout 

  • Modelling in card - packaging nets 

  • The Design Process: reading a brief and setting criteria for success. 2D Sketching for ideas, evaluating and developing ideas and end work. 

 

Year 9 

  • Introduction to 2-point perspective, plans and elevations. 

  • Design task: Design and present a concept for a one-bedroom flat: exterior, interior, plans and card model. 

 

 

AQA Product Design GCSE 

 

NEA 50%  

  • Contextual challenge set by the AQA Exam board 

  • Analyse a context to form a focus, research, design, make and evaluate.  

  • This piece comprises a portfolio of written and drawn work and a final 3D outcome. 

 

Examination 50% 

  • Section A- Core Technical Principles  20 marks 

  • Section B- Specialist Technical Principles  30 marks 

  • Section C- Design Principles  50 Marks 

 

Food Preparation and Nutrition Department Intent, Implementation and Impact 

 

Intent 

The aim of our Food Preparation and Nutrition Department is to provide all pupils with the ability to cook a range of nutritious dishes from ingredients that are easily sourced and budget friendly. With a range of sweet and savoury dishes we hope that pupils build confidence in their cooking skills to take forward. Cooking is a life skill. From the outset the subject introduces nutrition and the understanding of how we use food in our bodies. We feel that the more pupils understand the damage a poor diet can do, the more likely they will make good food choices. Once established they will be healthy adults and impart their knowledge to family. Further academic studies include Food Provenance, dealing with seasonality, food miles and sustainability and Food Science. Through experimentation pupils learn what is happening to the ingredients they are preparing and can apply this knowledge to dishes of their own design. Food Preparation and Nutrition has strong cross curricular links to Science and P.E. and complements the study of these areas at GCSE. 

 

Implementation 

Food Preparation and Nutrition at Tenison’s is offered in each year group up to Year 11. At Key Stage 3 the subject sits within the DfE Statutory Framework 2013. Years 7, 8 and 9 work through 12 week modules. We aim to provide a practical programme that underpins the academic study. In Year 7 pupils are first introduced to Health, Safety and Hygiene, using the equipment and simple preparation methods. Food Science covers enzymic browning linked to a fruit salad. The topic of a Healthy Breakfast concludes Year 7.  

 

In Year 8 a baking project is well received. The balance between sweet and savoury is considered carefully with pupils making a range of dishes including preparing their own pastry. Food science experiments with yeast for bread making. The baking project introduces the role of ingredients and the importance of accuracy with further experimentation is adjusting ratios on cake making.  

 

By Year 9 pupils are equipped with the skills to produce a range of budget friendly meals from scratch. Dishes include international cuisine and help demonstrate further scientific principles including protein denaturisation.  

 

At KS4 pupils who choose to study GCSE Food and Nutrition follow the AQA Specification. The qualification is assessed by two Non Exam Assessments – a Food Investigation worth 15%, a Food Practical worth 35% and three is also a written paper which takes the remaining 50%. 

 

At KS4 we are also able to offer the BTEC home Cooking Skills qualification, providing an opportunity to pupils who may struggle with the amount of academic study expected from studying many GCSE classes.  

 

Impact 

The pupils finish Key Stage 3 with the ability to look after themselves and the knowledge of what is good for them. The subject is popular at GCSE, with some years having two full classes plus a BTEC class.  

Food Preparation and Nutrition provides pupils with the skills to continue pursuing catering apprenticeships, further study into health and nutrition and its strong links with P.E and Science have enabled pupils to continue with specific focus in these areas. 

Food Preparation and Nutrition Department Curriculum 

Food Preparation and Nutrition 

Year 7 

  • Safety and hygiene in the food area 

  • Equipment in the kitchen 

  • Practical knife skills, combining ingredients, using the hob and oven 

  • Introduction to food science and the function of ingredients 

  • Preparing simple dishes 

  • Healthy eating- The Eatwell Guide 

  • Healthy breakfasts 

 

Year 8 

  • Afternoon tea 

  • Understanding the science behind baking 

  • Producing a range of baked goods: bread, pastry, cake and biscuits 

  • Adapting recipes for healthier choices 

  • Presentation and serving of afternoon tea 

 

Year 9 

  • Introduction to different cuisines around the world 

  • Explore distinctive features and characteristics of cooking, eating patterns and presentation styles 

  • Develop cooking skills through traditional and modern variations of recipes 

  • Share personal recipes and experiences of food from different countries/cultures 

 

 

AQA Food Preparation and Nutrition 

 

NEA 1 (15%) 

  • Food Science investigation set by AQA Exam board  

  • Practical investigation in conjunction with a portfolio of written and photographic evidence 

 

NEA 2 (35%) 

  • Food Preparation assessment set by AQA Exam board 

  • Plan, prepare, cook, and present a final menu of 3 dishes alongside a portfolio of written and photographic evidence 

 

Examination (50%)  

  • A written paper 

  • Section A:  Multiple choice questions (20 marks) 

  • Section B:  Five questions, each with a number of sub questions (80 marks)