Students complete the following activities
Year 7:
Acrylic Desk Tidy
Students’ brief is that they have been approached by a manufacturer to produce a range of designs and a prototype for a new desk tidy for a teenager’s bedroom that can be mass produced. The desk tidy must be functional in use and be able to hold a range of different stationery. The company has requested that the desk tidy be manufactured from acrylic and must be eye-catching, attractive and have a suitable theme.
Students will be introduced to safe workshop practice through traditional manufacturing and finishing skills using tools and machinery in the school workshop.
Technology Skills
Students will experience a range of technology-based activities to introduce them to the subject, this will include, ideas generation, presentation skills, photoshop, CAD software. During this unit students will also be introduced to smart materials, structures, electronics, and the use of BBC Micro-bits.
Food Curriculum
In Year 7, students will primarily learn through practical experiences, focusing on safe and hygienic food handling. They will engage in various cooking activities to practice skills such as knife handling and cooker use.
As they explore food provenance and seasonality, students will develop a variety of techniques and master different cooking methods. They will also study government guidelines for healthy eating. Throughout the course, students will evaluate their dishes based on appearance, smell, taste, and texture, fostering a comprehensive understanding of food preparation and nutrition.
Year 8:
Mood Lamp
Students’ brief is that they have been approached to design and make a mood lamp, to offer an ambient light to a room. The lamp must be made with a high degree of accuracy and finish to ensure the product is of high-quality, allowing for sale ability and a long working life. The design must house the electronics and have easy access to the switch. The lamp should use Acrylic to diffuse the light. All the manufacturing must use tools and machinery in the school workshop.
Pop-up cards
Students will develop further knowledge of a design process by analysing a design brief to manufacture a pop-up card. They will be introduced to iterative design process to come up with a quality design for the pop-up element. There will also be a focus on presentation and evaluation skills.
Food Curriculum
In the Year 8 Food Curriculum, students participate in a variety of practical cooking activities aimed at developing their culinary skills and deepening their understanding of healthy eating. They will learn through a mixture of theory and practical-based learning, exploring key concepts such as balanced diets, the Eatwell Guide, key nutrients, and how to meet the nutritional needs of people at different life stages.
By applying these concepts in the kitchen, students gain hands-on experience that prepares them for more advanced food studies in KS4 and equips them with the knowledge to make informed food choices in everyday life.
Year 9:
Engineered clock
Students will design, model, and manufacture an engineered lamp, to introduce them to skills in engineering processes, techniques, and equipment. Students will demonstrate accuracy in testing and modelling, as well as skills in using engineering equipment to produce a quality engineered clock to set parameters.
Packaging
Students will look at iterative design and build on the skills developed in previous years. They will design and manufacture a piece of packaging for a specific product and target market, including consumer information and branding. The project is designed to consolidate the students understanding of an iterative design approach, via designing, modelling as well as Photoshop, CAD skills.
Food Curriculum
In the Year 9 Food Curriculum, students enhance their culinary skills by focusing on more advanced food preparation, presentation and safe handling techniques in a Catering environment. The curriculum emphasises practical cooking, focusing on creating nutritionally balanced meals and exploring cuisines from a multicultural society. Students also develop an understanding of food allergies, intolerances, and how to adapt recipes to suit various dietary needs.
In addition to cooking, the course encourages ethical and sustainable food choices by exploring food provenance, reducing food waste, and addressing global food security issues. This comprehensive approach helps students make informed decisions about food and its impact on health, society, and the environment. It provides students with the knowledge and understanding necessary to prepare them for the KS4 Food Curriculum, building a strong foundation for further study.
