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 |  |  |  | | Food Technology | Graphics | Resistant Materials | Textiles |
Design & TechnologyKey Stage 3 - Year 8In Year 8 students are expected to expand there understanding of 3-dimenseonal design through five skills based projects. Each project is designed to reinforce and further develop the skills they have learnt in year 7. Particular emphasis is placed on pupils mathematical skills, with measuring being a key for turning a design into a reality. At Key Stage 3 Design and Technology is a compulsory part of the lower school curriculum and is run on a carousel system with each child rotating through the department ‘s 4 subject areas. | | 6/8 week rotation |
Resistant Materials 1 | | Hand Held Maze Game A multi materials project with the emphasis on the production of a pine frame, to a set size using half lap joints. Design and make a vacuum formed maze insert. Finished with a clear acrylic top. Tools used include marking out tools, tenon saw, chisels, vacuum former, bradawls and screwdrivers. | Food Technology | The main aim of this unit is to develop pupils’ designing skills and to teach them about designing for clients. Pupils are involved in a variety of designs and practical tasks. They analyse existing products and suggest ways to modify or adapt the product to fit in with the design needs.
Pupils have the opportunities to use ICT to help deign and make single items to. Also how to justify their decisions about materials and ingredients and method of making the product.SUMMARY OF THE UNIT Research on clients preference for snacks
• Nutritional aspects and value sources and functions.
• Sensory evaluation
• Costing of the product
• Food safety
• Evaluation of design ideas
• Adapting/modifying ingredients
• Practical tasks | Week 1 | Week 2 | Week 3 | Introduction to the unit .
Design Brief and task analysis
Designing a product
Needs of the client
Type of product
Healthy snack
Nutrients/
Nutritional information
Disassemble a range of existing snacks | Exploring the different sources of research.
Writing a questionnaire to obtain specific information
Generating ideas
Using information for an analysis to design a product
Analysing research information for the internet.
Trial dish - Flapjacks | Comparison between own product and existing product.
List the attributes and compare them
Use the nutritional software to analyse the nutritional contents for fats, and protein.
Write a nutritional profile on your
Product
Write an analysis on your product. | | Week 4 | Week 5 | Week 6 | Evaluate design ideas and create another snack.
Show variety of ways to meet the needs of the clients.
Look in details at the ingredients ,
their characteristics and functions.
Develop understanding of the ingredients to design with a purpose. Practical task – 2nd snack | Calculating the cost of a product.
Using spreadsheet/software
How to compare own cost with manufacture’s Writing an evaluation on the process and outcome of a product.
Points to consider :
Use nutritional information and cost of product to design a label and package of the product. | Unit assessment
Recap on unit concepts keyword and activities.
Written assessment
Feedback to individual student
Practical task;
Use the whisking method to make a healthy Swiss roll. |
| Graphics | | | Resistant Materials 2 | | Hanging Mobile All students will design and make a multi material hanging mobile, finish will be in acrylic paint. All the practical skills used are based on shaping M.D.F and looking at the use of Fulcrums, Levers and Beams. Tools used will include Craft knives, Coping saw and Drilling machine. | Textiles | | |
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