Design Technology and Food

Rotation

Graphics(Year 9) Rotation

Topics:

·  Develop basic workshop practise.

·  Create and practice wood joints.

·  Learn about fixings, different types of wood materials.

·  Learn how wood can be curved and bent.

·  Create a curved laminated mobile phone stand.

Assessment:

·  Making of joint

·  Making of phone holder

·  Evaluation of skills

Topics:

·     Visual analysis skills,

·     2D CAD

·     Laser cutting

·     Pattern design work

·     Scales of production

Assessment:

·     Written analysis if a design movement

·     Design idea sketches

·     CAD drawing used to later cut pattern

Topics:

·  Use of recycled fabrics

·  Threading the sewing machine

·  Hand sewing;

·  Applique

·  Finishing fabric

Assessment:

· Mood board

· Design ideas

· Final cushion cover

Topics:

Nutrition

·    Eat well guide,

·    Healthy eating,

·    Nutrients needed in the body

Food Safety

·    Health and safety

·    Food hygiene

Food Choice

·    Cooking methods

·    Sensory analysis

Food Science

·    How food is cooked,

·    Coagulation of eggs

·    Aeration

·    Food provenance

Assessment:

·   Sensory analysis

·   Research into healthy eating

·   Healthy muffin practical

Topics:

·  Polymer materials,

·  Acrylic cutting and shaping

·  Pillar drill

·  Heating and forming polymers including vacuum forming.

·  Soldering circuit boards, fixings, forces, tolerance.

Assessment:

·  Making an acrylic desk organiser

·  Soldering a circuit board

·  Creating a vacuum formed night light case.

Topics:

·     Looking at sustainability and material management, raising awareness of intellectual property, looking at how products are assembled, learning about prototyping and 3D sketching

Assessment:

·     Product Analysis of existing flat pack products

·     Design Ideas for the flat pack product

·    Product Evaluation

Topics:

·  Use of recycled fabrics or clothing to be designed and transformed into a Puggly Mascot.

·  Using the sewing machine confidently

·  Quality assurance

·  Use of templates and applying seam allowance.

·  Applique and embroidery – finishing fabric.

·  Using the sewing machine confidently

·  Quality assurance

·  Use of templates and applying seam allowance.

·  Applique and embroidery – finishing fabric.

Assessment:

· Product analysis

· Design ideas

· Final puggly practical.

Topics:

Nutrition

·   Develop on prior knowledge of nutrients, minerals and vitamins, nutritional analysis

Food Safety

·   Micro-organisms, cross-contamination, high risk foods

Food Science

·   Fats and oils, denaturation and coagulation, gluten

Assessment:

·   Nutritional analysis

·   Own snack practical

·   Sensory evaluation

Topics:

·  Metal materials,

·  Basic cutting and shaping skills in aluminium.

·  Advanced forming of metal (die casting)

·  Bending metals,

·  Making screw threads

Assessment:

·  Designing a range of effective pewter casting

·  Making a pewter cast keyring/pendant.

Topics:

· Researching a client, advanced modelling skills, meeting the needs of a specific target audience

· Looking at the needs of a range of different users, looking at how products are adapted to support these different needs, prototyping

· Block modelling, designing for a specific target audience, looking at how products evolve and develop

Assessment:

·  Product analysis of existing products aimed at people with a range of different disabilities

·  Final Design (for a product of your choice)

·  Practical Assessment: Making a prototype

· Final evaluation of the chosen product

Topics:

·   Designing a range of different graphic products, researching colour theory and typography and looking at how graphic products are produced

·   Analysing products, designing products, CAD (simple editing and manipulation of imagery on the computer)

Assessment:

·  Product analysis of existing products

·  Final Design (for the film poster, DVD cover or wrapper)

·  Making assessment for the poster, DVD cover or wrapper

·  Final evaluation of the product

Topics:

Nutrition  

·    Develop on prior knowledge of nutrients, energy balance, obesity, type 2 diabetes

Food Safety  

·    Micro-organisms, food storage, cross-contamination, high risk foods

Food Science

·    Gelatinisation

Food Provenance

·    Food impact on the environment, deforestation, over-fishing, fairtrade

Food Choice

·  Additives, GM foods, vegans/vegetarians, religion, intolerances/allergies, cuisines

Assessment:

·   Researching into cultures/cuisines/traditions.

·   Time plan of own choice meal

·   Own choice main meal practical.