Key Stage 3

Key Stage 3

Scheme of Work  (DT)

Year 7 and 8 work on a carousel basis where students spend time in each of the following areas:  Food and Nutrition; Textiles; Product Design

Year 7

Food and Nutrition
Textiles
Product Design
Introduction to health and safety in Design and Technology
Baseline test in Design and Technology
Hygiene and Healthy Eating
Hat Project
Smart Coaster Project
Practical – Salad/ Fruit salad/ Coleslaw (knife skills, food safety and hygiene)
Project introduction, front page, progress chart, design brief, explain key words
Project introduction, front page, progress chart, design brief
Hygiene – personal, food and kitchen
Starter – key words quiz
Annotate research of fleece hat research with key words
Task analysis
Rendering self-assessment exercise
Practical – French bread pizza use of the grill, grater, heat transfer
Design 4 fleece hats suitable for target market
Materials – introduction to thermoplastics and thermosetting plastics; origins of plastics; how plastic is made; recycling
Food hygiene quiz. Food spoilage. Micro-organisms.
Annotate designs explaining how decoration will be added, suitable fabrics and components etc.
Character design (4 characters)
Practical – Home-made burger/kebab
Final design of fleece hat with annotation
Foreground design (4 foregrounds)
Buying and storing food.
Coco Chanel research.  Find out facts about the fashion designer and images of her work.  Primark research.
Design scene (A4 landscape page)
Practical – goujons coating in breadcrumbs, prep of chicken, high risk foods,
Decorative techniques.  Explore using a range of decorative techniques suitable for the fleece hat.  Embroidery (hand and machine), applique, reverse applique, hand sewing, seams. Pupils work in small groups on different techniques.
Safe use of a refrigerator – placing foods. Rules for using a refrigerator.
Decorative techniques.  Explore using a range of decorative techniques suitable for the fleece hat.  Embroidery (hand and machine), applique, reverse applique, hand sewing, seams. Pupils work in small groups on different techniques.
Introduction to CADCAM
CADCAM comprehension – extracting information from text
 
Practical – Scones/scone challenge CHO’s use of the oven rubbing in method
Decorative techniques.  Explore using a range of decorative techniques suitable for the fleece hat.  Embroidery (hand and machine), applique, reverse applique, hand sewing, seams. Pupils work in small groups on different techniques.
CAD - Drawing a smart coaster frame with dimensions
Healthy eating/Eatwell plate 8 tips for healthy eating etc.
Practical.  How to make a paper template
CAD – finish drawing, print and glue into books
Adapting recipes – Lower fat/salt/sugar/increase fibre. Plan to make an adapted recipe/breakfast muffin
Practical.  Pin paper template onto fleece fabric and cut out
Practical – use of craft knife, safety mat, smart material, video on new materials, worksheet and homework on new and smart
Practical.  Machine sew fleece hat together and cut out
Year 7 assessment Adapting recipes – plan to make an adapted recipe/breakfast muffin
Practical - decorating hat.  Use suitable decorative techniques which could include embroidery, applique, reverse applique, beads and sequins, making a pom pom
Year 7 assessment – completion and improvements Adapting recipes – plan to make an adapted recipe/breakfast muffin
Practical - decorating hat.  Use suitable decorative techniques which could include embroidery, applique, reverse applique, beads and sequins, making a pom pom
Exam theory techniques; command words
Practical – adapted recipe
Materials - Textiles
Evaluation of progress
Revision of skills and knowledge
Test and target setting
End of unit test
End of unit test

Year 8

Food and Nutrition
Textiles
Product Design
Nutrition and Adapting Recipes
Sock Monkey Project
Photo Frame Project
Introduction
Concept map
 
Project introduction, front page, progress chart, design brief, explain key words
Project introduction, front page, progress chart, design brief
Practical – group practical vegetable soup
Research of existing products – sock monkey
Task analysis
Setting project goals
Nutrition
Starter – key words quiz
Annotate research of sock monkeys
Materials 
Manufactured boards comprehension – extracting information from text
Practical - Pasta salad
Write a design specification for a sock monkey
Calculating areas – material usage
Nutritional needs of different groups of people – focus on children and teenagers.
Design 4 sock monkeys suitable for target market
Drawing techniques - Isometric
Practical – Pasta sauce Bolognese or tomato. Reduced sauce.
Annotate designs explaining how decoration will be added, suitable fabrics and components etc
Drawing techniques – Isometric fine lined and rendered
Recap Eatwell plate
8 Tips for healthy eating – explanation and how to apply to the diet.
Final design of sock monkey with annotation
Introduction to CADCAM
Lines, trim, delete, transformation
 
Environmental issues – the 6R’s – repair, reuse, recycle, rethink, reduce, refuse.  Pupils investigate ways to reduce the impact their products have on the environment.
CADCAM
laser text
Adapting recipes/ methods of cooking – less fat. Need for and benefits of reducing fat. Diet related diseases. Adapting recipes/ methods of cooking. Less salt/use of herbs and spices. Need for and benefits of reduced salt in the diet, diet related diseases.
Vivienne Westwood research.  Find out facts about the fashion designer and images of her work.  Gap research.
CADCAM
Design of final product; print off CAD; save to network
 
 
Practical – Curry/chilli
Decorative techniques.  Explore using a range of decorative techniques suitable for a sock monkey.  Buttons, applique, embroidery.  Hand sewing practice and machine sewing practice
Practical – measuring, marking and cutting
Adapting recipes/ methods of cooking less sugar. Need for and benefits of reduced sugar, diet related diseases.
Decorative techniques.  Explore using a range of decorative techniques suitable for a sock monkey.  Buttons, applique, embroidery.  Hand sewing practice and machine sewing practice
 
Practical – quality control and gluing; pattern; scroll saw
Practical – pasta sauce tasting and evaluation of product and labelling.
Materials – Textiles.  Investigate synthetic and natural fibres and discuss their properties and uses.
 
Practical – bandfacer; quality control; hand filing
Increase fibre – wholemeal/vegetables/fruit. Need for and benefit of increasing fibre.
Pupils research how fabrics are made.  Woven, knitted and bonded fabrics.
Practical – filing, fitting and bandfacer
Practical – bread making
Practical.  Machine sew body and legs of sock monkey.  Stuff body and hand stitch hole.
Practical – pillar drill; hot gluing; assembly
Year 8 assessment – Higher - Design a main course dish to encourage teenagers to eat healthily. Choices and reasons. Food choices.
Foundation – Design a healthier pizza. Toppings chosen and healthy options identified. Explain and reason choices.
Practical. Machine sew arms, tail, nose and ears of sock monkey and hand sew to body.
 
Practical – CAM pieces; print picture; photo
Practical- Pizza
Practical.  Add features to sock monkey, for example, button eyes, embroidered mouth and nostrils.  More able may make accessories for sock monkey.
Practical – catch up; lead learners
Second lesson - Year 8 assessment – Higher - Design a main course dish to encourage teenagers to eat healthily. Choices and reasons. Food choices. Foundation – Design a healthier pizza. Toppings chosen and healthy options identified. Explain and reason choices.
Practical.  Final improvements made to sock monkey.
Revision 1 – test spelling of keywords, multi choice, visual aids
Plan of work
Practical.  Final improvements made to sock monkey.
Revision 2 - comprehension
Practical – seasonal practical dish chosen
End of unit test
End of unit test
Practical – seasonal practical/Test
Evaluation of progress
Revision of skills and knowledge
Project summary – review of targets