Electrical engineer working on circuit b
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Carpentry Work
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  • TECHNOLOGY

  • Keystage 3

 

  • 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

  • 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

 

 

  • 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 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

 

  • 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)

 

 

Contact Us       

0208 688 4014

reception@archten.croydon.sch.uk

Archbishop Tenison's CE High School
Selborne Rd  Croydon  CR0 5JQ

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