The purpose of the KS3 Design Technology curriculum is to equip our students with the knowledge and skills to be able to be successful individuals both in and outside of the school community. Students cover a range of life skills that will enable them to carry out tasks when they leave Severn Vale School as well as understand a range of practical and theoretical knowledge to be successful at GCSE.
What is taught and how?
The KS3 curriculum is taught in a rotation of Design Technology with Textiles, Timbers and Food Preparation and Nutrition.
Design Technology with Textiles
Year 7 – Students spend 2 terms gaining knowledge of key techniques within the textiles classroom including use of the sewing machine, basic construction and decoration techniques. Students then apply these skills in a design situation and produce a personalised cushion cover.
Year 8 – Students spend 2 terms developing their knowledge of sustainability and the world around them. They develop their creative skills and produce a product for an identified user. Students explore techniques such as surface decoration – batik, tie dye and stencilling as well as using CAD/CAM.
Design Technology with Timbers
Year 7 – Students spend 2 terms gaining knowledge of key techniques within the workshop environment. They gain understanding of materials and their uses focusing on polymers and metals. Students are introduced to CAD/CAM and how to apply this to a design task.
Year 8 – Students spend 2 terms developing their knowledge of practical skills. They focus on Timbers and the tools and equipment used to produce a high quality item. Students continue to develop their knowledge of metal including heat treatments and joining processes.
Design Technology with Timbers and Textiles
Year 9 – Students spend the year focusing on a GCSE Design Technology foundation course. The course offers a range of skills from all areas of Design and Technology including garment making, bridge building, mechanisms, smart materials and applying all to a Contextual Challenge.
Food Preparation and Nutrition
Year 7 - Students spend 2 terms in Food learning a range of basic recipes suitable for the family including bolognaise, scones and pizza. They will demonstrate good food hygiene and be able to identify and use equipment safely. Students will also understand the basic Food science principles including gelatinisation and dextrinization.
Year 8 - Students spend 2 terms developing their food knowledge focusing on Fruit and vegetables and why they are important in the Teenage diet. Students explore a range of new recipes for the family including fruit crumble, vegetable curry and shortcrust pastry. Students will develop their Food science knowledge and investigate the importance of ratios of fat in pastry and denaturing of protein in eggs.
Year 9 - Students spend the year extending their existing knowledge of nutrition and practical skills. They will cover a range of topics including multi-cultural foods, cereals and look in further depth at the nutritional needs of different groups of people. Students will cook every fortnight and will cover recipes including Choux buns, Sweet and Sour Chicken and Thai Curry. They will continue to develop their Food Science understanding through investigating raising agents and pastry and cake making methods. Students are also encouraged to improve the presentation of their dishes.
Students will be assessed through both practical and theory elements of the course. Students will complete a mid project and end of project assessment to help assess progress through the module.
Homework will include key word spellings and definitions, purchasing of ingredients for Food, revision for module tests and other appropriate pre-learn or summary task to assist in the learning.