Wooden Dice

Students will:

Familiarise themselves with the school design and technology workshop and learn how to work safely when working with wood.
Learn how to use 2D and 3D drawing methods to prepare for marking out wood work.
Students will make use of a range of different marking out tools, drilling and sanding machines to create a wooden dice.

Product Holder

Students will:

Further, develop their manufacturing skills to make their own product holder by utilising their creative skills.
Learn how to make use of different saw’s and apply these to materials such as wood and plastic. Students will learn different techniques required to shape and mould materials before assembling and finishing their final product.

Acrylic Picture Frame

Students will:

Learn about computer aided design and computer aided manufacture to create an acrylic picture frame.
Understand the difference between workshop skills and CAD/CAM and how to create a functioning electrical circuit.

Food Hygiene, Health & Safety

Students will:

Gain their cooker Licence and learn how to use the hob correctly and safely. Work independently and demonstrate use of a hob and a stick bender to mix ingredients.

Food Hygiene, Health & Safety

Students will:

Learn how to make pastry and learn about allergens and food packaging.
Learn about the origins of food and the information required on food packaging.

Food Hygiene, Health & Safety

Students will:

Learn about a variety of presentation techniques in food.
Demonstrate cooking skills and ability to create their own dish to given.

Passive Speaker

Students will:

Work to cut, and assembly passive speaker tailored to their mobile phone.
Learn how to use a range of workshop equipment to cut, drill, shape and mould wood and acrylic to create a portable passive speaker.

Jewellery

Students will:

Learn about ferrous and nonferrous metals in making use of casting to produce jewellery made from pewter.
Apply their manufacturing skills to create a mould using CAD/CAM and different wood working saws to produce a piece of jewellery.

Mood Lighting

Students will:

Consider the user before selecting materials tailored to their user to create mood lighting.
Learn how apply wood, acrylic and metal to create a lamp tailored to their users’ requirements.

Food Hygiene, Health & Safety

Students will:

Be introduced to food preparation and nutrition.
Learn how to change ingredients to make healthy alternatives.

Food Hygiene, Health & Safety

Students will:

Learn about allergens and intolerances and the importance of people’s health and wellbeing.
Develop knowledge of diets and preferences.

Food Hygiene, Health & Safety

Students will:

Develop understanding of the 'eat well' guide and nutrients in foods.
Demonstrate cooking skills and ability to create their own dish to given theme.

Angle Poise Lamp

Students will:

Re-purpose a tin can to produce an angle poise lamp.
Learn about different types of linkages, design movements, soldering techniques and joining techniques to product an angle poise lamp.

Desk Tidy

Students will:

Produce a desk tidy tailored to a target market/customer.
Learn to visualise their design ideas through the use of modelling and apply changes via customer feedback before building a desk tidy making use of wood joinery, CAD/CAM and moulding techniques.

Phone Holder

Students will:

Create a promotional item for a popular event happening in or around the local area. Make use of CAD/CAM techniques that can be shaped using moulding machines and apply this to wood to create a functioning phone holder and charger.

Food Hygiene, Health & Safety

Students will:

Learn how to make pasta and dough using a pasta machine.
To understand the impact on food miles and carbon footprint.

Food Hygiene, Health & Safety

Students will:

Understand the difference between the primary and secondary processing of food.
To make macaroni and Cheese and to write a production plan.

Food Hygiene, Health & Safety

Students will:

Study seasonality - why food is good at certain times of the year and how it can be grown or brought in from other countries for demand.
Demonstrate cooking skills and ability to create their own dish to given theme.

UNIT 1B Design

Students will:

Respond to a given design brief and independently research to produce a viable design.
Learn how to for a design specification and create a range of design ideas through research and problem-solving.

UNIT 1B Design

Students will:

Further develop their design response through design, modelling CAD/CAM and manufacturing a final product.
Manufacture their final design and evaluate this against their original idea.

Unit 2 Bike Braking System

Students will:

Investigate the materials, components and processes used in the
production of engineered products.
Write a report demonstrating understanding of materials, components and processes for a given engineered product.

Unit 2 Bike Braking System

Students will:

Investigate engineered products by using practical engineering skills and techniques, such as disassembly and assembly, observation and measurement.
Write a report demonstrating understanding of materials, components and processes for a given engineered product.

Unit 2B Product Disassembly 

Students will:

Investigate engineered products by using practical engineering skills and techniques, such as disassembly and assembly, observation and measurement.
Take apart and reassemble product (Bike tool).

Unit 2B Product Disassembly 

Students will:

Reproduce a component from the previously dismantled product using the same materials and making processes.
Discuss and evaluate materials and processes. Write a detailed specification.

Unit 1A Engineering Sectors

Students will:

Explore the links between the various engineering sectors and the role of design in the production of engineered products.
Explain how engineers from different sectors generate an engineered product, with reference to sizes of organisations and the job roles involved.

Exam

Students will:

Be given engineering briefs with problems you need to respond to. Your response will include possible solutions that you will test against the brief.
Learners will produce solutions to problems using different combinations of practical engineering skills, including making as part of the engineering design and make process.

Exam and Practical Write-up

Students will:

Continue to produce solutions to problems using different combinations of practical engineering skills, including making as part of the engineering design and make process.

Practical Write-up

Students will:

Write detailed notes and evaluate their engineering
Skills after completing their practical exam.

Food spoilage Diet and good health Food commodity:

Fruit and
vegetables

Students will:

Will learn about: basic food hygiene and safety rules which includes personal hygiene; pathogenic bacteria; food poisoning risks; four critical temperatures.

Demonstrate practical skills:

Knife skills Soup making Fruit salads Jams / chutneys / pickles, Scones Rice / pasta salad, Salad / coleslaw / potato salad.

NEA Investigation task
(practice) Food commodity:

Cereals

Students will:

Food provenance, staple food, primary and secondary processing as well as the differences between the following flours – cornflour; strong flour; flour.

Demonstrate practical skills:

Bread making skills including shaping, flavouring and stuffing Gluten balls and yeast experimentation
Risotto/egg fried rice / vegetable curry and rice.

Food commodity: Cereals, NEA investigation task
(practice) Food commodity:

Dairy products – milk, cheese

Students will:

Cake making and cake making methods as well as the functions of the main ingredients in cake making. Students will link this to uses and health issues of these ingredients ie. Sugar and fat.

Demonstrated practical skills:

Victoria sandwich / fairy cakes /swiss roll Lemon meringue pie / baking blind / blended sauces / gels Tasting milks.

Food commodity:

Dairy products – cream cheese, yoghurt, butter, cream NEA investigation task (practice) Food commodity: Meat, fish, eggs

Students will:

Examine dairy products – how they are made / processed; the different types of each category; how they are used and why.

Demonstrate practical skills:

Making butter and yoghurt/ Cheesecake / panna cotta / eclairs / yoghurt based marinate / ice cream / creme brulee. Denaturing experiment: Cottage pie, meatballs, burgers, chilli con carne, toad in the hole.

Food commodity:

Meat, fish, eggs

Students will:

Be introduced to butchery skills and revise knife safety and cutting techniques. Students will recall cross contamination.

Practical – preparation, cooking and presentation skills:

• Problem-solving skills
• Organisational skills
• Sampling skills

Food commodity:

Meat, fish, eggs Food commodity: Soya, Tofu, Beans, Nuts Seeds NEA investigation task (practice) NEA cooking and food preparation task (practice)

Students will:

Develop working with an accurate order of work, analysis of an accurate nutritional profile and costing.

Demonstrated practical skills:

Students chosen dishes Lentil bean soup, bean salad, casserole, curry, chilli con carne, tofu curry, seeded bread Meat replacements / complimentary proteins dishes.

GCSE NEA 2 Theory:

Food Safety

Students will:

Analyse the task brief and research the task brief

Students will learn about:

Keeping foods safe when storing, preparing & cooking of
Food.  NEA 2 NEA 2 Plan, prepare, cook & present a range of dishes.

GCSE NEA 2 Theory:

Food Provenance

Students will:

Plan technical skilled dishes relative to the chosen task brief. Students will learn about farming, global impacts & food processes.
NEA 2 Plan, prepare, cook & present a range of dishes

GCSE NEA 2 Theory:

Food Science

Students will:

Justify 3 final dishes and write a time plan. Students will learn about preparing, cooking & presenting the dishes.
NEA 2 Plan, prepare, cook & present a range of dishes.

GCSE NEA2 GCSE

Revision

Students will:

Analyse & evaluate dishes. Re visit GCSE units for written exam.
NEA 2 Plan, prepare, cook & present a range of dishes
GCSE revision
Revision Plan, prepare, cook & present 1 dish.