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The Furness Academy Design and Technology curriculum for each year group is detailed below.
Students know how to carry out research and use relevant research in response to a Brief.
Understand what a Design Brief is and its purpose.
Understand user needs, know how culture can influence designing.
Students understand the importance of communication through both designing, annotations and model making.
Students know and understand the Health, Safety and Hygiene of the equipment, tools, materials and ingredients being used.
Students know the purpose and use of various equipment and know which equipment to select to complete a task.
Students know the properties of various materials and how to select the correct materials in the making of their products.
Students understand the purpose of Evaluating Designs/Outcomes against Specifications and User requirements.
Students understand how electronic systems can be used in their products.
Students will understand the principles of nutrition and health. Students will understand the source, seasonality and characteristics of a broad range of ingredients.
Practically students will know how to use a variety of equipment safely, how to store, prepare and cook various foods safely.
Students will gain an understanding of how the use of materials/ingredients in designing/making impacts on our environment.
Students will gain an understanding of how Biomimicry can influence their own design choices.
Number of lessons:
2 lessons per week for KS3 (Always a double lesson). 3 subject areas, 12 weeks spent in each subject before rotation. Totalling 24 periods per subject. (DT (including Textiles), Engineering and Food Technology)
Students will learn a suite of skills in a variety of settings as they move through the carousel of subjects.
Students are able to respond to a brief.
Students are able to carry out independent research and be able to select key information from their findings.
Students are able to generate their own Specifications using various sources of information.
Students can present their designs in a variety of ways including the use of CAD.
Students are able to mark out with accuracy, cut, shape and join materials using various techniques and processes.
Students demonstrate their understanding of Health, Safety and Hygiene of the equipment, tools, materials and ingredients used in practical activities.
Students have the skills to select and use various specialist hand-held tools and machinery across all Design and Technology areas with precision.
Students are able to imbed working electronic systems into their products.
Students are able to test, evaluate and refine their ideas and products against a specification.
Students will be taught how to prepare a variety of dishes and demonstrate that they are competent in a range of cooking techniques, be able to select and prepare ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes.
All students need to carry the following equipment in pencil cases in their bags.
Design and Technology specific desirable equipment:
An apron for the workshop and a separate apron for the Food Rooms. Ingredients are needed to be provided by students on the weeks which they cook (Students cook every alternate week), ingredients lists are given to students at least one week in advance. The recipes for the carousel are also posted on TEAMS at the start of the carousel for each dish students will cook. If ingredients cannot be provided students need to contact their Food Technology teacher to arrange an alternative, students will always have the opportunity to demonstrate their practical skills. Students are required to bring in a suitable container to take their cooking home in.
Students complete a Baseline test at the start of Year 7 which covers all the subject areas that are delivered within the department at KS3.
Students have 6 areas of assessment – these areas are shared between the three subjects allowing for students to be assessed on each of the 6 points, once each year of KS3. This gives teachers the opportunity to assess students work twice throughout the 12 week block on effort and progress. Students will also be assessed on their project as they work through it with informal feedback given to students.
Engineering | Students develop their understanding of the requirements of design briefs and design specifications for the development of new products. Through research and practical activities, students will understand how market requirements and opportunities inform client briefs. Students will gain an understanding of the design cycle, what is required for a successful Design Brief and Specification and the importance of relevant research data when developing a response. Students will be able to discuss features, function, materials, aesthetics and ergonomics in both designs and products. Students will have an understanding of the properties of a wide range of materials and have the ability to select the correct materials/tools when designing/making a product.
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DT | Students will gain awareness and learn from wider influences on Design and Technology including historical, social, cultural, environmental and economic factors. Students study specialist technical principles. Students will understand the properties of a wide range of materials from all disciplines, including fabrics, Papers and Boards, Timbers and Materials, Metals, and Polymers. Students will learn how design and production techniques have influenced the world, alongside understanding new and emerging technologies. Students will also understand Energy, materials, systems and devices. |
Construction | BTEC Knowledge Students will know the different forms of construction that can be used for low-rise offices, retail units and homes. Students will know the modern methods of construction that rely heavily on offsite prefabrication, which benefits the environment sustainably. Students will know how to set up a site and examine the information that must be completed before starting work, along with the infrastructure that is needed to put in place to run the job efficiently and safely. Students will understand the methods that are used in constructing several different types of foundation. Students will gain an understanding of the properties of construction materials. Students will learn the scientific principles affecting the performance of construction materials. Students will learn the scientific principles affecting the performance of construction materials. Students will gain an understanding of the different types of construction activities that take place within the industry, from new build through to the refurbishment of existing older buildings. |
Hospitality and Catering | This structure of the course has been designed to develop students knowledge and understanding related to a range of hospitality and catering providers; how they operate and what they have to take into account to be successful. There is the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. |
Hair and Beauty | Hair and Beauty research project – students will understand how to research and produce a project related to current hair and beauty key issues.
Hair and Beauty Science – students will know the structure of the hair and skin and ingredients used in hair and beauty products.
Responding to a Hair and Beauty Design Brief – students will know how to respond to a given brief, and how to plan for a hair and beauty image.
Understanding the Hair and Beauty Industry – students will understand how the industry works and what services are available in the sector. |
Number of lessons:
Engineering | Students will use practical skills such as drawing, computer modelling and model making to communicate design ideas in both 2D and 3D (using a variety of materials and techniques). Students will be able to communicate their ideas further with detail annotation and detailed rendering. Students will develop skills in critical thinking, creativity and dextrous skills through engaging practical experiences. Students are taught the skills to carry out relevant product analysis giving them skills in critical analysis. Students will have the ability to evaluate their design ideas against a Design Brief and Specification. Students will have the skills to use a wide range of hand held tools and machinery. |
DT | Students work creatively when designing and making and apply technical and practical expertise. Students will demonstrate how to shape and form a variety of materials and make a range of products using appropriately selected materials. Students will have the skills to be able to identify and investigate design possibilities through
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Construction | Students develop skills such as interpreting and analysing information, identifying the infrastructure required for safe and efficient work and in understanding how client needs can shape building design. Students will develop skills to perform a wide range of mathematical calculations relating to, for example, dimensions, areas, volumes, material quantities and costs. Students will develop skills in using both hand held tools and machinery in Carpentry and Joinery Principles and Techniques. Students will be able to select the appropriate materials. Students will develop skills to perform a wide range of mathematical calculations relating to, for example, dimensions, areas, volumes, material quantities and costs. Students will be able to perform simple calculations relating to commonplace tasks such as setting out, dimensional control, determining material quantities and calculating land areas. Students will learn how client briefs can be developed by analysing the client’s requirements for the building and considering the external constraints on development. Students will look at how designs are influenced by client needs and external constraints. They will have the skill to analyse the client’s needs, develop a design brief and generate a number of concept ideas that could meet with the client’s approval. Students will be able to communicate their ideas using various forms of graphical communication. Students will learn about the potential health and safety hazards in a carpentry and joinery work area, how to carry out a risk assessment, and what is safe working practice in the use of common tools and equipment.
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Hospitality and Catering | Each of the units of the WJEC Vocational Award in Hospitality and Catering have been designed so that knowledge, skills and understanding is developed through tasks that have many of the characteristics of real work in the sector. This approach also enables learners to learn in such a way that they develop: · skills required for independent learning and development · a range of generic and transferable skills · the ability to solve problems · the skills of project based research, development and presentation · the fundamental ability to work alongside other professionals, in a professional environment. Students will have the skills to select ingredients to create a balanced meal. Students will have the skills to plan, prepare and present various dishes using a wide range of ingredients. |
Hair and Beauty | Students will develop skills in shampooing and treating hair. Plaiting and twisting techniques. Basic nail art techniques. Photographic make-up. Students will also develop skills in how to create an image around a theme. |
Engineering | Students complete 4 Units of work comprising an examination and three units of coursework all worth 25% of the overall mark. The exam will be externally assessed. Each of the three units is internally assessed by the classroom teacher. RIO5: Design briefs, design specification and user requirements (Written paper OCR set and marked) Students explore the requirements of design briefs and specifications for the development of new products and how consumer requirements and market opportunities inform these briefs. They develop their understanding of the design cycle, the requirements for a design brief and design specification, and the importance of research data in developing a design solution. R106: Product analysis and research (Centre- assed task) Students find out how to perform effective product analysis through both research and practical experience of product assembly and disassembly procedures. This helps them develop skills in critical analysis and an understanding and appreciation of manufacturing processes, design features, materials used and the principles behind good design. R107 – Developing and presenting engineering designs (Centre-assessed task) Students develop their knowledge and skills in communicating 2D and 3D design ideas, including effective annotation and labelling. They use detailed hand rendering as well as computer-based presentation techniques and computer-aided design (CAD) software. R108 – 3D design realisation (Centre-assessed task) Students produce a model prototype and test design ideas in practical context. They evaluate the prototype against the product specification and consider potential improvements to features, function, materials, aesthetics and ergonomics in the final product.
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DT | Students complete Theory Units in Year 10. Each Unit has an end of Unit assessment to measure knowledge retention of the topic. This is assessed by the classroom teacher. Students complete practical tasks set out as small makes which are assessed on completion. Students start the NEA at the end of year 10 and this is internally assessed on completion in Year 11 and a sample externally assessed by the exam board. |
Construction | The course is split into 4 units, 3 units are ‘coursework’ based and assessed internally by the classroom teacher. Unit 1 is externally assessed through a written exam. In the lead up to the internally assessed units students work will be classroom assessed and feedback given to the students. |
Hospitality and Catering | Students complete two Units as part of the course. Unit 1 is externally assessed, Students complete Mock exam papers throughout the course in the lead up to the summer exam. Students have two opportunities to sit the external exam. Unit 2 is an internally assessed Unit. Students are taught the content of Unit 2 and present their understanding of the knowledge through a controlled assessment completed with a practical element. The practical element is internally assessed and moderated with students having to demonstrated 3 skills in preparation, cooking and presentation skills. Students also complete the cooking of various dishes throughout the course which are self assessed and teacher assessed to track progress in preparation for Unit 2. Students complete learning mats where teacher feedback is given in preparation for Unit 1 alongside mock papers. |
Hair and Beauty | The course is made up of 3 controlled assessments along with one exam. The exam is assessed through VTCT (Online exam). The three units are completed throughout the two years. The Units are assessed internally by the classroom teacher, internally verified within school and Externally verified via the exam board once complete. During each of the Units students will be assessed through various classroom based activities in preparation for the final assessment. |
All students need to carry the following equipment in pencil cases in their bags.
Design and Technology specific desirable equipment:
An apron for the workshop and a separate apron for the Food Rooms. Ingredients are needed to be provided by students on the weeks which they cook (Students cook every alternate week), ingredients lists are given to students at least one week in advance. If ingredients cannot be provided students need to contact their Food Technology teacher to arrange an alternative, students will always have the opportunity to demonstrate their practical skills. Students are required to bring in a suitable container to take their cooking home in.
Engineering | Encourage the attendance of Period 7 classes. Encourage independent research into new and emerging technologies, materials and innovative designs. There is a student specific area on the exam boards website available to access Students (ocr.org.uk) |
DT | Encourage the attendance of Period 7 classes. Encourage independent research into new and emerging technologies, materials and innovative designs. |
Construction | Encourage the attendance of Period 7 classes. Encourage the viewing of shows such as Grand Design to gain inspiration for unusual, sustainable and unique buildings. |
Hospitality and Catering | Encourage the attendance of Period 7 classes. Extra resources can also be found on the exam board website WJEC Educational Resources Website Encourage students to watch ‘Cooking shows’ Students will gain inspiration for dishes, an understanding of seasonal ingredients, plating up presentation, cultural dishes, timings etc. |
Hair and Beauty | Encourage the attendance of Period 7 classes. Use the links added to TEAMS to view relevant websites at key points. Encourage independent research into current trends in both hair and beauty alongside innovative techniques.
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