Design and Technology

Pen/ Fruit 

• Generate innovative ideas that reflect your chosen fruit/ vegetable 
• Work Confidently with others
• Evaluate their own and the work of others
• Identify opportunities for design development 
• Cut out a net neatly and independently 

Food and Nutrition unit 1

• Handle food safely to prevent cross-contamination and understand the basics of food hygiene 
• Use a knife safely to peel, slice and dice a range of ingredients
• Independently choose and use a range of equipment to prepare ingredients
• select and combine ingredients to make different products
• Make a variety of savoury and sweet dishes
• Combine ingredients to produce balanced dishes reflecting eatwell guide
• Understand why SR flour is used in many recipes 
• Use the hob to create simple recipes 
• Understand key cooking terms
• Be aware of how preparation and cooking changes the appearance, colour, flavour and texture of food 
• Use sensory analysis to test foods and suggest improvements 

Electronics 

• Draw a simple circuit diagram by hand 
• Recognise and use circuit symbols 
• Work to a good level of accuracy when cutting a set of neoprene spacers
• Understand how the Laser Cutter can be used to manufacture products
• Use draw tools to create and modify shapes to be laser cut
• Assemble a number of components in the correct sequence to make a working mini light 

Resistant Materials unit 1

• Follow Health and Safety requirements 
• Use equipment carefully and appropriately 
• Use cross sectional diagrams to draw three dimensional design ideas
• Generate a range of accurately drawn ideas
• Use a steel rule and try square to accurately mark out 
• Use a coping saw or tenon saw to cut each component 
• Produce a smooth finish on components using the belt sander / glass paper 
• use the dry fit method to assemble components and check the accuracy of fit for the final product 

Graphics Products unit 1

• Use grids and guidelines to help create a selection of accurate lettering
• Create a design idea, which demonstrates accurate use of grids and guidelines
• Work to a good level of accuracy when tracing/cutting a set of card letters
• Understand how the Vacuum Former and Laser Cutter can be used to manufacture products
• Use draw tools to create & modify shapes, colour & line detail
• Group, scale and duplicate to create a repeat pattern

Textiles unit 1

• Set up and thread a sewing machine
• Switch between straight stitch and zig zag stitch
• Turn corners on a sewing machine
• Identify what applique and reverse applique is
• Create a sample of reverse applique
• Explain the steps of batik and create a sample
• Construct a product using 2 or more pieces of fabric
• Sew on a button and/or bead
• Create some simple hand stitching

Controlled Assessment 

• Create an image board that provides detailed stimulus
• Analyse existing logos, making detailed comments in order to inform future design work
• Use existing images and other sources of information to develop their own ideas
• Communicate an effective range of design ideas using words and labelled sketches
• Create an appropriate and creative final net design for their chosen charity
• Demonstrate a high level of drawing and shading skill

• Demonstrate a range of food preparation skills
• Independently follow step by step stages for making
• Effectively organise a work area and understand the importance of food hygiene when preparing food
• Independently choose and use a range of equipment to prepare ingredients
• Select and combine ingredients to make different products
  effectively plan practical methods
• Understand the functions of key ingredients within shortening, coagulation, gelatinisation and dextrinisation
• Understand key cooking terms
• Explain how preparation and cooking changes the appearance, colour, flavour and texture of food
• Evaluate products and explain how they can be improved
• Understand the provenance of foods
• Understand the 5 main nutrients and their functions in the body
• Understand that people may have specific dietary needs and that recipes can be modified to cater for them
• Know which foods are good sources of the main nutrients

• Draw a circuit diagram using CAD software
• Identify major components eg. Resistors
• Use specialist hand tools eg. Wire Cutters
• Use a Soldering Iron safely and accurately
• Assemble several components into a working product

Programming Skills:

• Turn outputs on and off
• Use delays/waits/pauses
• Use decisions to determine if inputs have been activated
• Programme a complex sequence
• Create loops or feedback loops in programmes
• Use 'count' functions within a programme
• Use 'sub-routines' to improve programmes
• Control Motors and/or Sounds within a programme

• Independently set up and thread a sewing machine
• Identify 3 types of fabric construction
• Switch between straight stitch and zig zag stitch
• Identify what applique is and create a sample
• Recall, define and apply knowledge of the 6Rs to design ideas
• Research companies that are sustainable
• Recall several smart technologies
• Explain in detail one smart technology
• Explain the advantages and disadvantages for 4 methods of decoration 
• Construct a product using 2 or more pieces of fabric

Resistant Materials unit 2

• Follow Health and Safety requirements
• Listen to and positively respond to practical feedback
• Communicate component cutting list using accurate measurement and dimensioning techniques
• Use Cams and Linkages to develop ideas
• Use Isometric to draw three dimensional design ideas
• Generate a range of creative ideas and components to customise ideas to include mechanisms
• Use a Steel Rule and Try Square to accurately mark out
• Use Coping Saw, Tenon Saw or Jigsaw to accurately cut each component
• Produce a smooth finish on components using the disk sander etc.
• Organise practical tasks to work efficiently to avoid queues at machinery and ensure all work meets deadlines
• Sequence a plan of making, to effect a logical construction and efficient assembly of my product
• Use the dry fit method to assemble components and check the accuracy of fit for the final product
• Adapt an original design during the making process to problem solve or increase creatively.
• Produce a complete creative product with a smooth working mechanism and an excellent quality finish

• Use tables to support the layout and presentation of research
• Gather, evaluate and use a range of research material to develop a product specification
• Design using guidelines and grids to create an accurate net
• Create a hand drawn design from which production can take place
• Use a range of appropriate software to create and modify shapes, colour & line detail, and crop images
• Produce a high quality, professionally finished, final product that includes the correct legal information 
• Explain how graphic products are industrially manufactured, including Lithography, Vacuum Forming, Laser Cutting and Die Cutting

• Demonstrate a range of food preparation skills
• Independently follow step by step stages for making
• Effectively organise a work area and understand the importance of food hygiene when preparing food
• Independently choose and use a range of equipment to prepare ingredients
• Select and combine ingredients to make different products
• effectively plan practical methods
• Understand the functions of key ingredients within shortening, coagulation, gelatinisation and dextrinisation
• Understand key cooking terms
• Explain how preparation and cooking changes the appearance, colour, flavour and texture of food
• Evaluate products and explain how they can be improved
• Understand the provenance of foods
• Understand the 5 main nutrients and their functions in the body
• Understand that people may have specific dietary needs and that recipes can be modified to cater for them
• Know which foods are good sources of the main nutrients

• Draw a circuit diagram using CAD software
• Identify major components eg. Resistors
• Use specialist hand tools eg. Wire Cutters
• Use a Soldering Iron safely and accurately
• Assemble several components into a working product

Programming Skills:

• Turn outputs on and off
• Use delays/waits/pauses
• Use decisions to determine if inputs have been activated
• Create loops or feedback loops in programmes
• Programme a complex sequence
• Use 'count' functions within a programme
• Use 'sub-routines' to improve programmes
• Control Motors and/or Sounds within a programme

• Use tables to support the layout and presentation of research
• Gather, evaluate and use a range of research material to develop a product specification
• Design using guidelines and grids to create an accurate net
• Create a hand drawn design from which production can take place
• Use a range of appropriate software to create and modify shapes, colour & line detail, and crop images
• Produce a high quality, professionally finished, final product that includes the correct legal information
• Explain how graphic products are industrially manufactured, including Lithography, Vacuum Forming, Laser Cutting and Die Cutting

• Independently set up and thread a sewing machine
• Identify 3 types of fabric construction
• Switch between straight stitch and zig zag stitch
• Identify what applique is and create a sample
• Recall, define and apply knowledge of the 6Rs to design ideas
• Research companies that are sustainable
• Recall several smart technologies
• Explain in detail one smart technology
• Explain the advantages and disadvantages for 4 methods of decoration
• Construct a product using 2 or more pieces of fabric

• Follow Health and Safety requirements
• Listen to and positively respond to practical feedback
• Communicate component cutting list using accurate measurement and dimensioning techniques
• Use Cams and Linkages to develop ideas
• Use Isometric to draw three dimensional design ideas
• Generate a range of creative ideas and components to customise ideas to include mechanisms
• Use a Steel Rule and Try Square to accurately mark out
• Use Coping Saw, Tenon Saw or Jigsaw to accurately cut each component
• Produce a smooth finish on components using the disk sander etc.
• Organise practical tasks to work efficiently to avoid queues at machinery and ensure all work meets deadlines
• Sequence a plan of making, to effect a logical construction and efficient assembly of my product
• Use the dry fit method to assemble components and check the accuracy of fit for the final product
• Adopt an original design during the making process to problem solve or increase creatively 
• Produce a complete creative product with a smooth working mechanism and an excellent quality finish

• Be able to select recipes, which meet the requirements of a specific task independently
• Know how recipes can be modified to improve sensory characteristics
• Understand how local geography and climate influence the production of food
• Understand different cuisines, styles of cooking and eating, characteristic of a particular country or religion
• Be able to use a range of herbs and spices to enhance the sensory characteristics of recipes
• Understand the scientific principles of bread making 
• Be able to make sweet and savoury bread products, paying attention to shape and finish
• Make effective use of self and peer assessment to identify strengths and weaknesses of food products
• Understand the term ‘staple ingredient’
• Be aware of the importance of staple ingredients to specific countries / cultures
• Be able to incorporate staple ingredients into recipes

• Understand the importance of Sensory Analysis and Product Testing
• Know the main methods of Sensory Analysis and Product Testing
• Be able to carry out and make effective use of Sensory Analysis and Product Testing
• Know the different Life Stages and understand how nutritional needs change over time
• Understand the properties of key ingredients (eggs, fats, sugars and starches)
• Be able to select and follow a recipe and method independently
• Be able to demonstrate high- level food preparation skills, including knife skills, preparation of pastry and bread doughs, setting mixtures, sauces, tests for readiness
• Be able to use the grill, hob, oven and electrical appliances independently
• Understand and be able to apply the principles of food hygiene

• Demonstrate a range of food preparation skills
• Independently follow step by step stages for making
• Effectively organise a work area and understand the importance of food hygiene when preparing food
• Independently choose and use a range of equipment to prepare ingredients
• Select and combine ingredients to make different products
• effectively plan practical methods
• Understand the functions of key ingredients within shortening, coagulation, gelatinisation and dextrinisation
• Understand key cooking terms
• Explain how preparation and cooking changes the appearance, colour, flavour and texture of food
• Evaluate products and explain how they can be improved
• Understand the provenance of foods
• Understand the 5 main nutrients and their functions in the body
• Understand that people may have specific dietary needs and that recipes can be modified to cater for them
• Know which foods are good sources of the main nutrients

• Draw a circuit diagram using CAD software
• Identify major components eg. Resistors
• Use specialist hand tools eg. Wire Cutters
• Use a Soldering Iron safely and accurately
• Assemble several components into a working product

Programming Skills:

• Turn outputs on and off
• Use delays/waits/pauses
• Use decisions to determine if inputs have been activated
• Create loops or feedback loops in programmes
• Programme a complex sequence
• Use 'count' functions within a programme
• Use 'sub-routines' to improve programmes
• Control Motors and/or Sounds within a programme

• Use tables to support the layout and presentation of research
• Gather, evaluate and use a range of research material to develop a product specification
• Design using guidelines and grids to create an accurate net
• Create a hand drawn design from which production can take place
• Use a range of appropriate software to create and modify shapes, colour & line detail, and crop images
• Produce a high quality, professionally finished, final product that includes the correct legal information
• Explain how graphic products are industrially manufactured, including Lithography, Vacuum Forming, Laser Cutting and Die Cutting

• Independently set up and thread a sewing machine
• Identify 3 types of fabric construction
• Switch between straight stitch and zig zag stitch
• Identify what applique is and create a sample
• Recall, define and apply knowledge of the 6Rs to design ideas
• Research companies that are sustainable
• Recall several smart technologies
• Explain in detail one smart technology
• Explain the advantages and disadvantages for 4 methods of decoration
• Construct a product using 2 or more pieces of fabric

• Follow Health and Safety requirements
• Listen to and positively respond to practical feedback
• Communicate component cutting list using accurate measurement and dimensioning techniques
• Use Cams and Linkages to develop ideas
• Use Isometric to draw three dimensional design ideas
• Generate a range of creative ideas and components to customise ideas to include mechanisms
• Use a Steel Rule and Try Square to accurately mark out
• Use Coping Saw, Tenon Saw or Jigsaw to accurately cut each component
• Produce a smooth finish on components using the disk sander etc.
• Organise practical tasks to work efficiently to avoid queues at machinery and ensure all work meets deadlines
• Sequence a plan of making, to effect a logical construction and efficient assembly of my product
• Use the dry fit method to assemble components and check the accuracy of fit for the final product
• Adapt an original design during the making process to problem solve or increase creatively.
• Produce a complete creative product with a smooth working mechanism and an excellent quality finish

• Be able to select recipes, which meet the requirements of a specific task independently
• Know how recipes can be modified to improve sensory characteristics
• Understand how local geography and climate influence the production of food
• Understand different cuisines, styles of cooking and eating, characteristic of a particular country or religion
• Be able to use a range of herbs and spices to enhance the sensory characteristics of recipes
• Understand the scientific principles of bread making 
• Be able to make sweet and savoury bread products, paying attention to shape and finish
• Make effective use of self and peer assessment to identify strengths and weaknesses of food products
• Understand the term ‘staple ingredient’
• Be aware of the importance of staple ingredients to specific countries / cultures
• Be able to incorporate staple ingredients into recipes

• Understand the importance of Sensory Analysis and Product Testing
• Know the main methods of Sensory Analysis and Product Testing
• Be able to carry out and make effective use of Sensory Analysis and Product Testing
• Know the different Life Stages and understand how nutritional needs change over time
• Understand the properties of key ingredients (eggs, fats, sugars and starches)
• Be able to select and follow a recipe and method independently
• Be able to demonstrate high- level food preparation skills, including knife skills, preparation of pastry and bread doughs, setting mixtures, sauces, tests for readiness
• Be able to use the grill, hob, oven and electrical appliances independently
• Understand and be able to apply the principles of food hygiene

• Research into existing products to inform my ideas
• Understand fibres and fabrics: Natural fibres cotton, wool & silk and Synthetics fibres Nylon, Acrylic & Polyester
• Experiment with Techniques to gain an understanding of design possibilities
• Carry out a case study into local retail clients & the Cambridge Satchel Company
• Write a design Brief
• Write a detailed specification
• Produce a range of creative accessory design ideas
• Develop a design idea into a final design
• Understand material efficiency to calculate waste materials
• Assemble a textile product independently
• Make a record of my making to show my independent decisions
• Produce a textile product which is of a high quality
• Evaluate my work throughout the project
• Write an evaluation which tests against the specification

• Know the main features of an MP3 Player
• Hot to use circuit Wizard to draw a circuit diagram
• How a loudspeaker works
• How to identify the different resistors and capacitors used in my project
• Know if a component is ‘Polarised’ or needs to be connected in a specific orientation
• How to solder Neatly / Tidily / Accurately
• How to correct soldering mistakes if I make one, or help someone else who has
• How to test a power supply is supplying the correct voltage and current
• How capacitors are used in electronic circuits
• How to use Illustrator to create a Laser engraving
• How to use simple hand tools to measure mark and cut resistant materials

• Follow Health and Safety requirements
• Listen to and positively respond to practical feedback
• Communicate component cutting list using accurate measurement and dimensioning techniques
• Use Isometric to draw three dimensional design ideas
• Generate a range of creative ideas and components to customise ideas to a clients needs and wants
• Use a Steel Rule and Try Square to accurately mark out
• Use Coping Saw, Tenon Saw or Jigsaw to accurately cut each component
• To know about hard woods, soft woods and manufactured boards
• Produce a smooth finish on components using the disk sander etc.
• Organise practical tasks to work efficiently to avoid queues at machinery and ensure all work meets deadlines
• Sequence a plan of making, to effect a logical construction and efficient assembly of my product
• Use the dry fit method to assemble components and check the accuracy of fit for the final product
• Adapt an original design during the making process to problem solve or increase creatively.
• Produce a complete creative product which meets the needs and wants of the client

• Be able to identify a suitable client
• Make samples of sustainable materials e.g. corn starch plastic and recycled paper/card
• Understand sustainable issues surrounding packaging
• Work closely with the client to create Food packaging which meets the needs and wants of the client
• Use tables to support the layout and presentation of research
• Gather, evaluate and use a range of research material to develop a product specification
• Design using guidelines and grids to create an accurate net
• Create a hand drawn design from which production can take place
• Use a range of appropriate software to create and modify shapes, colour & line detail, and crop images
• Produce a high quality, professionally finished, final product that includes the correct legal information
• Explain how graphic products are industrially manufactured, including Lithography, Vacuum Forming, Laser Cutting and Die Cutting