Technology Curriculum Plan

Term

Rotation 1

Rotation 2

Topic title

Design - Students will have the opportunity to develop key skills across all technology subjects. To equip the students with the knowledge skills and understanding needed to make a practical outcome independently. The skills rotation aims to engage the students through a variety of hands on maker centred lessons that introduce a wide variety of progressive skills.

Food - Students will cover the following topics across the terms that they study this subject: Health and safety, food and nutrition; Practical skills, sensory analysis, evaluation; Developing cooking skills; Designing and making.

Knowledge & Skills

Design & Technology

·         Fostering Creativity- Manipulate ideas and shapes for creative solutions.

·         Problem Solving- generate imaginative ideas, questioning assumptions and extending thinking.

·         Team Work- organise roles and responsibilities according to the strengths of the group.

·         A wide range of practical skills including: Applique, pewter casting, creating wood joints, vacuum forming and cutting, drilling and shaping metal.

Food Technology

·         Nutrition, Hygienic & Safe Practices in the kitchen

·         sensory analysis & food descriptors

·         equipment and preparation skills,

Homework

The students will be set a variety of homework tasks related to the project they are studying. The homework will aim to consolidate what has been covered in lessons and prepare students for future learning.

·         Research

·         Planning

·         Ideas

·         Ingredients/materials

·         Analysis

·         Evaluation

Term

Rotation 1

Rotation 2

Topic title

Design - Students will cover the following topic across the terms that they study this subject: Product Design- Creating a sustainable world- Research, designing and developing; Creating a sustainable world- Practical skills, making and evaluating; Product Design- CAD;

Food - Students will cover the following topic across the terms that they study this subject: A sustainable world- Health and safety, time management, annotated sketches, plan, design and make. The students will learn a wide range of practical skills. They will also complete three practical dishes.  

Knowledge & Skills

Design & Technology

·         Fostering Creativity- Manipulate ideas and shapes for creative solutions.

·         Problem Solving- generate imaginative ideas, questioning assumptions and extending thinking.

·         Team Work- organise roles and responsibilities according to the strengths of the group.

·         The students use mathematical skills developing their understanding of the nature of 3D shapes and materials. Along the way they will not only focus on the core mathematics skills that they need for this challenge, but will also learn about the skills needed to be a successful product designer.

Food Technology

·         Nutrition, Hygienic & Safe Practices in the kitchen

·         Sensory analysis & food descriptors

·         Food contamination prevention skills

·         Food hygiene skills

·         Equipment and preparation skills

·         Comparison and evaluation skills

Homework

The students will be set a variety of homework tasks related to the project they are studying. The homework will aim to consolidate what has been covered in lessons and prepare students for future learning.

·         Research

·         Planning

·         Ideas

·         Ingredients/materials

·         Analysis

·         Evaluation

Term

Rotation 1

Rotation 2

Topic title

Food-  Students will learn how to prepare foods from around the world, giving some understanding to the ingredients, nutrition  and the techniques used to make dishes

Knowledge & Skills

Food Technology

·         Nutrition, Hygienic & Safe Practices in the kitchen

·         Sensory analysis & food descriptors

·         Food contamination prevention skills

·         Food hygiene skills

·         Equipment and preparation skills

·         Adapting a recipe and presentation techniques

Comparison and evaluation skills

Homework

The students will be set a variety of homework tasks related to the project they are studying. The homework will aim to consolidate what has been covered in lessons and prepare students for future learning.

·         Research

·         Planning

·         Ideas

·         Ingredients/materials

·         Analysis

·         Evaluation

Term

Autumn 1

Autumn 2

Spring 1

Spring 2

Summer 1

Summer 2

Topic title

Materials and their properties

Tools Equipment and processes

New and emerging technologies

Controlled Assessment - research

Knowledge & Skills

•             Designing

•             Making

•             Evaluating

•             Analysing

•             Researching

•             Range of practical skills in metal, wood and timber, papers and boards, polymers and textiles.

Homework

Over the course of the year the students will receive a number of homework tasks to consolidate what has been learnt in lessons related to the topics listed below.

1.       Properties of materials

2.       Papers and boards

3.       Timbers

4.       Metals

5.       Polymers

6.       Textiles

7.       New materials

8.       Scales of manufacture

9.       Manufacturing processes

10.   Measurement and production aids

11.   Ensuring Accuracy.

12.   Impact on society and the environment.

Term

Autumn 1

Autumn 2

Spring 1

Spring 2

Summer 1

Summer 2

Topic title

 LO1 Understanding the environment in which hospitality and catering providers operate. 

LO2 Understanding how hospitality and catering provision operates.   

LO3  Understanding how hospitality and catering provision meets health and safety requirements. 

LO4 Knowing how food can cause ill health.

LO5

Being able to propose a hospitality and catering provision to meet specific requirements. 

Revision of all topics in prep for exam. 

Meeting customer requirements: Mini coursework brief

Knowledge & Skills

Including food preparation and cooking skills, analysis, research, decision-making, organisation, time management, planning, communication, problem solving

Homework

•             Information relating to all homework can be found on EDULINK In addition on-going meal and menu research, design, planning and preparation.

Term

Autumn 1

Autumn 2

Spring 1

Spring 2

Summer 1

Summer 2

Topic title

Identifying and investigating design possibilities.  Producing a design brief and specification.

Generating design ideas.  Developing design ideas. Revision and exam practice.

Realising design ideas, Analysing and evaluating. Revision and exam practise

Revision and Exam Practice

Knowledge & Skills

•             Designing

•             Making

•             Evaluating

•             Analysing

•             Researching

•             Range of practical skills in metal, wood and timber, papers and boards, polymers and textiles.

Homework

Over the course of the year the students will receive a number of homework tasks to consolidate what has been learnt in lessons related to the topics listed below.

1.       Properties of materials

2.       Papers and boards

3.       Timbers

4.       Metals

5.       Polymers

6.       Textiles

7.       New materials

8.       Scales of manufacture

9.       Manufacturing processes

10.   Measurement and production aids

11.   Ensuring Accuracy.

12.   Impact on society and the environment.

Term

Autumn 1

Autumn 2

Spring 1

Spring 2

Summer 1

Summer 2

Topic title

LO1

 Understanding the importance of nutrition when planning menus

LO1

 Understanding the importance of nutrition when planning menus

LO2 understanding menu planning

LO3 being able to cook dishes

use techniques in preparation of commodities

assure quality of commodities to be used in food preparation

use techniques in cooking of commodities

complete dishes using presentation techniques

Unit 2: NEA Controlled Assessment

Revising Unit 1 learning objectives: External assessment

LO3 being able to cook dishes

use techniques in preparation of commodities

assure quality of commodities to be used in food preparation

use techniques in cooking of commodities

complete dishes using presentation techniques

use food safety practices

Knowledge & Skills

Including food preparation and cooking skills, analysis, research, decision-making, organisation, time management, planning, communication, problem solving

Homework

•             Information relating to all homework can be found on EDULINK In addition on-going meal and menu research, design, planning and preparation.