921 results found for your search "Planning and Delivering GCSE Design & Technology"
Food Mid KS3 Y8 Mainly Designing - Multicultural meals for mates, D&T Key ResourcesFood Mid KS3 – Y8 Mainly DesigningMulticultural meals for mates – 2 hours First published 2015; updated 2016 In this unit students will investigate designing multicultural meals that are suitable for teenagers. They will develop and understanding of different needs and wants and demonstrate an understanding of the need for a healthier ethnic dish using different research methods, then generate possible design solutions including costs. Key learning: Considering individual likes and dislikes to develop a suitable savoury...
Editorial for Designing Magazine 2019 - issue 113, With the GCSE Non-Examined Assessment (NEA) and written examination now done and dusted, this feels like an opportune time to commit this to paper. It was clear when I took up this post that there was a considerable challenge associated with the position. The subject has battled resolutely against many external pressures imposed upon it and leading the continued push to gain acceptance of the subject within the school system was essential. Over my time in education I have led three departments, went on...
Food Late KS3 Y9 Mainly Making - Chilled Ready Meals, D&T Key ResourcesFood Late KS3 – Mainly Making Chilled ready meals – 4 hoursFirst published 2015; updated 2016 This unit looks at national quality assurance standards for assuring quality food in the UK and asks students to consider factors that ensure food is of the necessary quality through the use of ingredients that are sustainable and meet ethical and moral standards. It includes a practical session cooking their chosen dish. Key Learning: Nutritional analysis and profiling of dishes Costing of recipes...
Trustee (retired), The Comino Foundation, David Perry , 'Without hands-on learning a person is incomplete' - David Perry David started life as a comprehensive school teacher and was heavily involved in the development of radical approaches to design in general education, culminating with an MA in the field at the Royal College of Art. He became a teacher trainer at the then King Alfred's College (now Winchester University): as Head of Department leading new course designs including a dual-pathway teaching/industrial design B Ed/BA (Hons). Director of the Royal College of Art...
Food Late KS3 Y9 Mainly Designing - Standards for Food, D&T Key ResourcesFood Late KS3 – Mainly DesigningStandards for food – 2 hours First published 2015; updated 2016 This unit looks at national quality assurance standards for assuring quality food in the UK and asks students to consider factors that ensure food is of the necessary quality through the use of ingredients that are sustainable and meet ethical and moral standards. It includes a practical session cooking their chosen dish. Key Learning: Be aware of and understand the need for quality...
Food Mid KS3 Y8 Mainly Making - Protein Foods, D&T Key ResourcesFood Mid KS3 – Y8 Mainly Making Protein foods – 4 hoursFirst published 2015; updated 2016 In this students will be developing a range of preparation and cookery methods whilst making protein rich dishes. They will list the sources and function of protein in the diet, describe the consequences of a diet lacking in protein and explain the different needs for protein at different life stages. They will then prepare a selection of ingredients for a range of dishes, following recipes and demonstrating...
Food Early KS3Y7 Mainly Making - Practical Skills Building, D&T Key ResourcesEarly KS3 – Mainly MakingPractical skills building – 8 hours First published 2015; updated 2016 This covers the introduction to the kitchen environment, food safety and safe working, establishing routines and building basic culinary skills. It considers at food safety through personal hygiene and the 4 Cs, as well as healthy eating principles. Practical lessons have students making baked beans on toast, a fruit salad, ratatouille and bolognaise. Key Learning: Principles of food safety: the 4Cs and basic bacteriology...
Food Early KS3Y7 Mainly Designing - Catering for Needs, D&T Key Resources Early KS3 – Mainly DesigningCatering for needs – 2 hoursFirst published 2015; updated 2016 Generating food products to meet the needs of the consumer. This considers consumer needs and choices and how to plan diets for children, teenagers, the elderly, vegetarians, and medical and religious needs. It considers adapting recipes using alternative ingredients. In the practical session students are asked to adapt a lasagne to meet the needs of a vegetarian consumer. Key Learning: Identifying the needs of...
Designing Everyone In Secondary, 11-14 years Designing Everyone In promotes learning opportunities for inclusive design to be incorporated into the teaching of design and technology in schools at Key Stage 3. It looks at how inclusive design and management of the built environment and transport services can help disabled people to fully participate in society. The resources were developed by the Disabled Persons Transport Advisory Committee. Disabled people are often prevented from fully participating in society by the poor design. Even today, services are designed for fit able-bodied adults. This...
Skills for Employment, Skills for employmentCareers in the creative, design and engineering industries This set of resources provides schools with information to help students understand the parameters and make the choices that will help take them towards their chosen career. It includes a four-minute video and PowerPoint full of information, links and engaging content, challenging students to consider their career paths and the routes to successful, appropriate employment in the creative, design and engineering industries. It is aimed at students considering option choices for GCSE and those already doing...
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