Year 7 – 3 lessons*
Year 8 – 3 lessons*
KS3 Design and Technology lessons take place over two distinct areas – Design Technology and Food and Nutrition.
*Students will rotate between these two areas in January each year.
These two areas at KS3 provide a methodology through which pupils can recognise issues, develop solutions and manufacture artefacts/products to address a specific need.
In Design Technology at KS3 learners will Develop and Explore areas in:
Year 7 and 8
(a) Design: Provides a framework within which pupils explore a Brief or recognisable task or problem that needs to be addressed with the manufacture of an object/product/outcome.
(b) Making: During the course of KS3 pupils gain confidence and competence using a range of tools and equipment to form and finish components and understand the properties of different materials. In the process pupils are expected to take on responsibility for their personal Health and Safety within the workshop/kitchen environment showing good practise using tools and equipment and recognising potential hazards effecting their working environment.
(c) Test: Completed artefacts/outcomes are assessed against the original Brief to see if they meet the needs identified. This assessment may take the form of a pupil’s self-assessment of the artefact or peer group assessment as a means of gaining understanding of the effectiveness of the design. Finally, pupils should be able identify how they may be able to develop skills further in light of understanding gained from the Design and Making processes.
Food and Nutrition at KS3 learners will Develop and Explore areas in:
Students are introduced to a specialist food room for the first time.
Students will discuss all aspects of hygiene – personal, food and kitchen. They will discuss and demonstrate how to use, clean and store kitchen equipment, both electrical and non-electrical. Practical work demonstrates a range of skills for example weighing, chopping, oven and hob control and timing. There is a focus on teaching students to work both independently and in a team. Recipes are selected to demonstrate a range of skills, reinforcing techniques and using a variety of ingredients, so students gain a wide experience of working with food.
Following on from skills acquired in year 7, students will focus on developing their knowledge and understanding of the subject through practical theory based tasks.
By learning to cook a range of basic meals using higher-risk ingredients such as meat and chicken students will develop excellent food hygiene, organization, teamwork and independent skills. This will then prepare students for the GCSE course in year 9.
Exploring Food and Nutrition for KS3 Yvonne Mackey and Bev Saunder
Food, DT and Hair are offered as part of the year 9 taster rotation