Design & Technology Policy. Summer 2017

Transcription

1 Design & Technology Policy Summer 2017 At the schools within our collaboration, we are committed to ensuring equality of education and opportunity for all pupils, staff, parents and carers receiving services from the school, irrespective of race, gender, disability, faith or religion or socio-economic background. All staff are expected to uphold and promote the fundamental principles of British values, and as such, the schools within our collaboration are fully committed to safeguarding and promoting the welfare of all our pupils including protection against radicalisation. We therefore aim to develop a culture of inclusion and diversity in which all those connected to the school feel proud of their identity and able to participate fully in school life. Our core purpose, values and ethos is embodied in our mission that everyone takes: P= personal R= responsibility I = in D= delivering E= excellence Frequency of Review: Reviewed and Approved by: Every two years Combined Committee Date: 15 th April 2017 Date of Next Review: Summer Term 2019 Reviewer: Alison Smith Signed: (Chair of Governing Body) Date: Page 1 of 6

2 The Curriculum Policy for Design and Technology Introduction D&T is a foundation subject in the National Curriculum. This policy outlines the purpose, nature and management of the D&T taught in our school. The implementation of this policy is the responsibility of all teaching staff. The Nature of D&T D&T is primarily a practical subject. In D&T, as in any other Curriculum area, all children regardless of race, gender, creed or ability, should have equal opportunities and any materials and ideas used should reflect this approach. Aims At Sutton Road Primary we aim to: Provide children with the opportunity to investigate products to gain information (about their construction) to add to their knowledge and understanding. Encourage children to use their knowledge to help them generate ideas and choose the designs most likely to be successful. Provide children with opportunities to develop practical skills which can then be used at individual or group level to promote good design and make well finished items. Encourage children to evaluate their work and identify areas for improvement. Provide first hand experiences of various materials, tools and products in a safe environment. Develop problem solving through co-operation and the development of language skills. Develop the understanding and learn how to cook and to apply the principles. Entitlement All children will be taught the skills and knowledge of D&T as outlined in the programmes of study in the new National Curriculum for D&T. Planning All teachers will be responsible for the planning and teaching of D&T using the new National Curriculum and Focus Education documents for guidance. Grouping of pupils Children will be taught in their normal class group. Page 2 of 6

3 Safety It is important to develop good working practice in the use of materials, tools and equipment. Children and adults must be shown the correct way to use tools and equipment safely. In the use of food, hygiene must be of paramount importance and must be consistently reinforced. When cooking special care must be taken, please refer to the health & safety notice in the staffroom. Tools are stored in a central cupboard to be accessed by staff. Any tools within the classroom need to be correctly used, carried and stored. Such tools will be used in accordance with the health and safety policy. Sharp and hot items if used must have an adult present at all times. Students and classroom helpers will work under the guidance of the class teacher. Cooking and Nutrition Children will be given a opportunities to explore Cooking and Nutrition. We believe that children should learn how to prepare and combine ingredients, showing an awareness of healthy options. Food hygiene is paramount and should actively be taught as part of each cooking lesson. Children will gain an understanding of where food comes from and in KS2 understand seasonality, and know where and how a variety of ingredients are grown, reared, caught and processed. Children will be given a wide variety of opportunities to prepare and cook a range of healthy dishes. (Predominately savoury dishes using a range of cooking techniques in KS2) Computing Children will be given the opportunities to use computing to support their D&T studies. Cross-curricular links There are lots of opportunities to develop D&T through an integrated approach to the curriculum. For example, Art teaching is required for work on Textiles and to develop finishing techniques, science skills and knowledge may be utilised in the teaching of Control, and so on. D&T naturally lends itself to teamwork and we actively encourage the development of these skills wherever possible. Organisation of resources Resources are ordered and maintained by the Subject Leaders. If specific resources are required, the Subject Leaders will need to be informed as a bid will need to be put into Governors. Food Technology tools will be stored centrally in the staff room; food products will be bought as required by the Year group. All other D&T resources will be stored centrally. Assessment Assessment will be a continuous process throughout the Key Stages. Progression of skills will be ensured by close monitoring by the Subject Leaders. Page 3 of 6

4 Monitoring and Review The monitoring of the standards of children s work and of the quality of teaching in D&T is the responsibility of the D&T subject leader. The work of the subject leader also involves supporting colleagues in the teaching of D&T, keeping them informed about current developments in the subject, and providing a strategic lead and direction for the subject in the school. The D&T Subject Leader produces an annual summary report for the head teacher and governors in which s/he evaluates the strengths and weaknesses in the subject, and indicates areas for further development as a result of monitoring throughout the year. Overview of the Coverage for each Year group All children will follow the same structure throughout D&T; they will design, make and evaluate products in order to ensure that the outcome is of the best quality possible. KS1 Year 1 Year 2 Design Design purposeful, functional, appealing products for themselves and other users based on design criteria Generate, develop, model and communicate their ideas through talking, drawing, templates, mock-ups and, where appropriate, information and communication technology Design purposeful, functional, appealing products for themselves and other users based on design criteria Generate, develop, model and communicate their ideas through talking, drawing, templates, mockups and, where appropriate, information and communication technology Make Select from and use a range of tools and equipment to perform practical tasks [for example, cutting, shaping, joining and finishing] Select from and use a wide range of construction materials, ingredients, according to their characteristics Evaluate Explore and evaluate a range of existing products evaluate their ideas and products against design criteria Select from and use a range of tools and equipment to perform practical tasks [for example, cutting, shaping, joining and finishing] Select from and use a wide range of materials and components, including textiles and ingredients, according to their characteristics Explore and evaluate a range of existing products evaluate their ideas and products against design criteria Technical Knowledge Build structures, exploring how they can be made stronger, stiffer and more stable Explore and use mechanisms [for example, levers, sliders, wheels and axles], in their products. Build structures, exploring how they can be made stronger, stiffer and more stable Explore and use mechanisms [for example, levers, sliders, wheels and axles], in their products. Food Use the basic principles of a healthy and varied diet to prepare dishes Understand where food comes from Use the basic principles of a healthy and varied diet to prepare dishes Understand where food comes from Page 4 of 6

5 Year 3/4 Year 3 Year 4 Design use research and develop design criteria to inform the design of innovative, functional, appealing products that are fit for purpose, generate, develop, model and communicate their ideas through discussion, annotated sketches, Make select from and use a wider range of tools and equipment to perform practical tasks [for example, cutting, shaping, joining and finishing], accurately select from and use a wider range of ingredients, according to their functional properties and aesthetic qualities Evaluate investigate and analyse a range of existing products evaluate their ideas and products against their own design criteria understand how key events and individuals in design and technology have helped shape the world Technical Knowledge strengthen, stiffen and reinforce more complex structures understand and use mechanical systems in their products [for example, gears, pulleys, cams, levers and linkages] use research and develop design criteria to inform the design of innovative, functional, appealing products that are fit for purpose, generate, develop, model and communicate their ideas through discussion, annotated sketches, select from and use a wider range of tools and equipment to perform practical tasks [for example, cutting, shaping, joining and finishing], accurately select from and use a wider range of ingredients, according to their functional properties and aesthetic qualities investigate and analyse a range of existing products evaluate their ideas and products against their own design criteria understand how key events and individuals in design and technology have helped shape the world strengthen, stiffen and reinforce more complex structures understand and use mechanical systems in their products [for example, gears, pulleys, cams, levers and linkages] Food understand and apply the principles of a healthy and varied diet prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques understand seasonality, and know where and how a variety of ingredients are grown, reared, caught and processed understand and apply the principles of a healthy and varied diet prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques understand seasonality, and know where and how a variety of ingredients are grown, reared, caught and processed Page 5 of 6

6 Year 5/6 Year 5 Year 6 Design use research and develop design criteria to inform the design of innovative, functional, appealing products that are fit for purpose, aimed at particular individuals or groups generate, develop, model and communicate their ideas through discussion, annotated sketches, cross-sectional and exploded diagrams, prototypes, pattern pieces and computer-aided design use research and develop design criteria to inform the design of innovative, functional, appealing products that are fit for purpose, aimed at particular individuals or groups generate, develop, model and communicate their ideas through discussion, annotated sketches, cross-sectional and exploded diagrams, prototypes, pattern pieces and computer-aided design Make select from and use a wider range of tools and equipment to perform practical tasks [for example, cutting, shaping, joining and finishing], accurately select from and use a wider range of ingredients, according to their functional properties and aesthetic qualities Evaluate evaluate their ideas and products against their own design criteria and consider the views of others to improve their work understand how key events and individuals in design and technology Technical Knowledge have helped shape the world strengthen, stiffen and reinforce more complex structures understand and use electrical systems in their products [for example, series circuits incorporating switches, bulbs, buzzers and motors] apply their understanding of computing to program, monitor and control their products Food understand and apply the principles of a healthy and varied diet prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques select from and use a wider range of tools and equipment to perform practical tasks [for example, cutting, shaping, joining and finishing], accurately select from and use a wider range of ingredients, according to their functional properties and aesthetic qualities evaluate their ideas and products against their own design criteria and consider the views of others to improve their work understand how key events and individuals in design and technology have helped shape the world strengthen, stiffen and reinforce more complex structures understand and use electrical systems in their products [for example, series circuits incorporating switches, bulbs, buzzers and motors] apply their understanding of computing to program, monitor and control their products understand and apply the principles of a healthy and varied diet prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques Page 6 of 6