Year 8 Design & Technology
Resistant Materials / Electronics
Year 8 students are taught two major projects throughout the year that involve many skills developed in the previous year but also adding new ones. The focus of year 8 is to train students to be autonomous learners and how they can follow guidelines to work independently within the workshop.
Lego Box Project
This project tasks the students to work with a variety of woods to produce a lockable box that is in the style of a 6 stud Lego brick. Students are taught to focus on precision and efficiency throughout this project as each stage interlocks and relies on the next. This is a really engaging project that all students love to complete and often refer to it as their favourite project.
Moving CAM toy
This project has been designed specifically for the tools and machinery within the multi-material workshops. Students all make an identical base for this project which teaches them to work from engineering drawings and to continue with their focus on precision and efficiency. Once students have completed the base of their moving toy, they then begin to experiment and design their own moving parts that will involve mechanisms and graphic design to produce the highest quality project possible.
In year 8, textile students are introduced to a range of decorative textile techniques from across the world, such as starch resist dying, tie dye, aboriginal style printing and quilting. These techniques will be used to decorate squares of fabric which students will patchwork together to produce their own creative cultural cushion. Those students, who have lessons in both resistant materials and textiles during the same term, are given the opportunity to combine techniques from both subjects to incorporate a music speaker into their cultural cushion to create a unique 'i-cushion'!
‘Diet and Health around the World’
This scheme of work has been developed to enable pupils to learn how to cook a range of dishes safely and hygienically and to apply their knowledge of nutrition. In addition, they will consider the factors that affect food choice, food availability and food from around the world
Pupils will have the opportunity to work through the following contexts:
- Domestic and local (home and health);
- Industrial (food).
- Pupils will deepen their knowledge and understanding of food and nutrition;
- Pupils will further develop food preparation and cooking techniques;
- Pupils will deepen their knowledge of consumer food and drink choice;
- Pupils will be able to apply their knowledge to make informed choices;
- Pupils will develop the creative, technical and practical expertise needed to perform everyday tasks confidently;
- Pupils will build and apply a repertoire of knowledge, understanding and skills in order to design and make high quality products for a wide range of users;
- Pupils will evaluate and test their ideas and products and the work of others.
Learning outcomes overview
Through this scheme of work, pupils will:
- Recall and apply the principles of The Eatwell Guide and the 8 tips for healthy eating;
- Explain energy and how needs change through life;
- Name the main nutrients, sources and functions;
- Adapt and follow recipes using appropriate ingredients and equipment to prepare and cook a range of more complex dishes;
- Demonstrate a wider range of food preparation and cooking techniques;
- Apply the principles of food safety and hygiene;
- Explain the factors that affect food and drink choice;
- Demonstrate the knowledge, understanding and skills needed to engage in an iterative process of designing and making in a range of contexts such as home, health and agriculture;
- Be given regular opportunities to demonstrate and apply their knowledge and understanding of food science;
- Be given regular opportunities to consolidate their literacy and numeracy skills by using them purposefully in order to learn.
- Track their progress using the Y8 homework booklet (cooking, nutrition, ingredients and creativity).
Pupils will build on the learning in Year 7 Design and Technology. Knowledge and skills include:
- The Eatwell Guide and the 8 tips for healthy eating; using and adapting recipes; using appropriate ingredients and equipment to prepare and cook a range of dishes; source, seasonality and characteristics of a range of ingredients.
- Developing the knowledge, understanding and skills needed to engage in an iterative process of designing and making.