Long term overview document for Design and Technology department NB: Assessments are to be graded and SIR marked. Year Autumn term 1 Autumn term 2 Spring term 1 Spring term 2 Summer term 1 Summer term 2 Year 7 nutrition - Healthy eating- Pasta salad Introduce cooking skills 5-a-day Salads Basic skills Research, prep and planning Design/Develop nutrition Healthy eating- Pasta salad Use of cooking skills to work on Healthy Eating dishes Cooking skills Designing dishes Hygiene and safety Making Evaluating Topic: D&T Textiles Fantastic plastic Introduce Textiles and designing. Recycling materials Modelling Research Design and Topic: D&T Textiles Fantastic plastic Environmental impact and resolution. Learning about processes and in textiles Use of tools and equipment Accuracy in making Basic evaluative 9-1 Making Evaluating Topic: D&T RM Mechanical toy Motion and mechanical systems. Research and of ideas Use of images in research Basic of an idea Isometric drawing Research Design and Topic: D&T RM Mechanical toy Independent learning and manufacturing. Development of designs to include other systems investigated Use of tools and equipment Independence in making Basic evaluation Making Evaluation
Year 8 nutrition Pizza Design nutrition Pizza Design Topic: D&T Textiles - Puglies Topic: D&T Textiles - Puglies Topic: D&T RM Stationery holder Topic: D&T RM Stationery holder Introduce design into Cooking and Nutrition. Cooking skills Use of research sources Communication od ideas through annotation Research, planning and preparation Design and Use of more advanced equipment. Evaluating in more depth. Cooking skills Use of electrical equipment Following recipes Evaluating using Making Technical skills Evaluating Analysis of research to produce a workable. Research informs designing Existing product analysis Design Generating ideas using research Research Design and Making from. Building skills set Following practical instructions independently processes Evaluation against the 9-1 Making Evaluating Material, aesthetic and size research. Development of design ideas Analysis of research, aesthetic and economic Evaluation using design brief Model production Research Design and Further manufacturing. Attention to detail in making. Evaluating against a brief Development of skills set Quality checks in production Evaluating using comments from others Making Evaluating
Year 9 Nutrition - Developing practical skills in food and understanding how food can be modified for special diets. Apply healthy eating guidelines to specific groups and dietary needs. Develop skills in sensory analysis Hygienically prepare a range of high risk foods. Food science Research Design Making Nutrition - Research international foods and cultures and prepare cook and serve two dishes. Develop cooking skills Detailed research Working independently Creativity using flair and imagination based on research. Evaluation through sensory testing Research Design Making and evaluation Topic: D&T Textiles existing designer inspired product Research informed autonomous designing. Creative designing and modelling Detailed research analysis and Creative ideas based on research finings Original design production Research Design and Topic: : D&T Textiles existing designer inspired product Independent making. based on independent research and. Evaluation using Independent practical work Accurate making skills showing attention to detail Evaluation against the 9-1 Making Evaluating Topic: D&T Engineering - Bug Research manufacturing processes to develop an idea for a 3D bug Product analysis research Metal research Processes research Research analysis and design Designs based on recycled materials and s Research Design and Topic: D&T Engineering - Bug Use of specific manufacturing processes to create a bespoke 3D bug Development of designs based on processes using recognised industrial Use of templates as models Self-levelling evaluation Making Evaluating
Year 10 Cooking and Nutrition Topic:, Food Nutrition and Health Developing food preparation skills in practical activities. Understanding of nutrition and healthy eating. 12 food preparation skills. Eatwell guide Macro nutrients Dietary fibre Micronutrients Food science Research and evaluation. Topic: Food Nutrition and health Developing food preparation skills in practical activities. Understanding of nutrition and healthy eating. 12 food preparation skills Micronutrients Food science Topic test NEA task Nutritional analysis programme Topic test NEA task Topic: Food Nutrition and Health Food Science Understanding of different dietary needs through practical work. Why food is cooked and how heat is transferred. Investigate the chemical functions of ingredients. Nutritional needs for different life stages Special dietary groups Diet related illnesses. Food investigations Topic test Research skills Topic: Food safety Food choice Understand the importance of food safety when cooking, buying and storing food. Investigate the factors that influence food choice. Food spoilage and contamination Microorganisms and enzymes. Bacterial contamination Buying and storing food Culture Market influences Sensory evaluation 9-1 Mini NEA tasks Topic test Topic: Food provenance The environmental impact and sustainability of food Food sources Food and the environment Sustainability of food Food production Technological s Research tasks Topic test Topic: NEA assessments To prepare for the NEA tasks that the students will undertake in year 11. 12 food preparation skills Nutrition Food investigatio ns Practice exams NEA tasks
Year 10 Engineerin g Topic: Unit 1 The Engineering World Embed knowledge and understanding of topics A and B for the Engineering exam. This involves Engineering sectors, manufacturing in engineering, use of robotics, PCB and SMT, scales of production, CNC machining and materials Topic: Unit 1 The Engineering World Knowledge and understanding in a range of topics to prepare the students for their exam. Topics include metallic foams, material processes, new and emerging technologies, sustainable engineering, minimising waste, lean manufacturing and renewable energy sources Research a range of machining tools and processes. Write these up as an assignment with images Completion of research task and then use of research to produce a manufactured product from given working drawings Continuation of practical work producing a toffee hammer and a slot and key Completion of the practical element and writing up how they have ensured accuracy and precision throughout their work Engineering sectors, manufacturing in engineering, use of robotics, PCB and SMT, scales of production, CNC machining and materials Half term test covering Engineering sectors, manufacturing in Metallic foams, material processes, new and emerging technologies, sustainable engineering, minimising waste, lean manufacturing and renewable energy sources BTEC external exam on all Machining tools for the lathe, drilling tools, work holding devices assignments based on the quality of the Machining tools for the lathe, drilling tools, work holding devices 9-1 assignments based on the quality of the research students are producing Precision and accuracy using machines recorded on inspection chart and job sheet assignments based on the accuracy of their practical Precision and accuracy using machines recorded on inspection chart and job sheet. Presentation to the class on how each of the students ensured precision and accuracy
engineering, use of robotics, PCB and SMT, scales of production, CNC machining and materials topics covered research students are producing assignments based on the accuracy of their practical and the presentation they give to explain how they have ensured accuracy Year 10 Resistant Materials Topic: CASS Research and Specification Task Analysis Client interview Product analysis Materials research Moodboard Research analysis and Topic: CASS Development of design ideas Concepts Design ideas Evaluation of ideas Development of form Development of joining Development of components Topic: CASS Development of design ideas Parts drawing and cutting list Exploded drawing Modelling Topic: CASS Development of design ideas Plan of making Diary of making Product manufacture Topic: CASS Product manufacture Product manufacture Diary of making Topic: CASS Product manufacture Product manufacture Diary of making Evaluation client Evaluation self Evaluation -
Graded work on pages completed as above Graded work on pages completed as above Graded work on pages completed as above 9-1 Graded work on pages completed as above Graded work on pages completed as above Graded work on pages completed as above Year 11 GCSE Food Topic: Primary and secondary foods. Standard components Research primary foods to understand nutritional value, properties storage covered Cereals, eggs, milk, meat, fish, fruit, vegetables, fats and sugar How primary foods are combined into secondary food products Use of standard components in the food industry Practical lessons to develop skills Assessments Topic: Production methods, quality control and ICT in food technology covered Job, batch and high volume production methods Quality control and quality assurance How ICT is used within the Food industry. Practical lessons to develop skills Assessments Topic: Controlled assessment luxury dessert To design and manufacture a luxury dessert covered Use a design to create a range of innovative desserts To develop a production plan to support the making. To demonstrate a wide range of making and finishing skills Topic: Revision for final examination To develop examination technique. covered Revision of key topics Completion of past exam papers to develop examination technique Assessments Past exam papers Use of Edexcel mark schemes Topic: Revision for final examination To develop examination technique. covered Revision of key topics Completion of past exam papers to develop examination technique Assessments Past exam papers Topic: covered across topic:
Assessment in line with Edexcel marking PPE Assessment in line with Edexcel marking Assessments PPE Assessment in line with Edexcel marking Use of Edexcel mark schemes Assessments Year 11 GCSE Textiles Topic: Controlled assessment Criterion 2: Designing and covered Designing a range of products to meet the design Developing design ideas through experimenting with Further research to support final design idea Assessments Assessment in line with AQA marking Topic: Controlled assessment Criterion 3: Making covered Development of a wide range of Quality finished product Working independently to demonstrate skills Assessments PPE Assessment in line with AQA marking Topic: Controlled assessment Criterion 4: Testing and Evaluating covered Evaluation against the Comparison with an existing product User group comments sought Assessments PPE Assessment in Topic: Revision and preparation for final examination To develop examination technique. covered Revision of key topics Preparation for the design question (pre released topic set my AQA) Assessments Past exam papers Use of AQA mark schemes Topic: Revision and preparation for final examination To develop examination technique. covered Revision of key topics Assessments Past exam papers Use of AQA mark schemes Topic: Assessments
line with AQA marking Year 11 BTEC Engineerin g Completion of research task and then use of research to produce a manufactured product from given working drawings Machining tools for the lathe, drilling tools, work holding devices Continuation of practical work producing a toffee hammer and a slot and key Precision and accuracy using machines recorded on inspection chart and job sheet Completion of the practical element and writing up how they have ensured accuracy and precision throughout their work Precision and accuracy using machines recorded on inspection chart and job sheet. Topic: Unit 2 Completion of all Unit 2 Assignments to maximise grade at BTEC grade Technical of an engineered product Materials use in an engineered product processes for an engineered product Quality issues for an engineered product Topic: Completion of any outstanding tasks Students ensure all work is completed for the BTEC Any outstanding work Topic:
Year 13 assignments based on the quality of the research students are producing Topic: Fabrication processes in engineering Health and Safety Processes used to mark out materials assignments based on the accuracy of their practical Topic: Fabrication processes in engineering Know how materials are formed and assembled Interpretation of a of a fabricated structure Plan how to carry out its manufacture Presentation to the class on how each of the students ensured precision and accuracy assignments based on the accuracy of their practical and the presentation they give to explain how they have ensured accuracy Topic: Inspection in engineering Principles and applications of mechanical measurement Use of measurement equipment and 9-1 D,M,P,P1 marked assignments on the topics covered above Topic: Inspection in engineering Use comparators and design a gauging system Application of sampling and statistical process control Topic: Mechanical principles in Engineering Loading in static engineering systems Work, power and energy transfer Topic: Mechanical principles in Engineering Parameters of fluid systems Energy transfer in thermodynamic systems
Exam Legislation and regulations Safe working practices Marking out Fabricated structures Preparing materials Assessments: D, M, P Grading based on ongoing assignments and marking throughout to determine this Exam Forming Fabricated structures Assembly Plan and manufacture Assessments: D, M, P Grading based on ongoing assignments and marking throughout to determine this Exam Limits and fits Tolerances Principles of measurement Linear measurement equipment Further measurement Assessments: D, M, P Grading based on ongoing assignments and marking throughout to determine this Exam Comparators Gauge Design Simple application Sampling Statistical process control Assessments: D, M, P Grading based on ongoing assignments and marking throughout to determine this Exam Non-concurrent coplanar force Simply supported beams Loaded components Kinetic parameters Kinetic principles Dynamics parameters Dynamic principles Assessments: D, M, P Grading based on ongoing assignments and marking throughout to determine this Exam Thrust on a submerged surface Immersed bodies Flow characteristics of a gradually tapering pipe Heat transfer Thermodynamic process equations Assessments: D, M, P Grading based on ongoing assignments and marking throughout to determine this