552 results found for your search "preparing schemes of work"
Head of D&T , Ally Price, Ally Price is Head of Design & Technology at Maidstone Grammar School for Girls in Kent. As a qualified SENCO with a Masters in Education, Ally works to engage students of all abilities in pursuing higher education pathways and careers in STEM related subjects. She has undertaken work on the D&T subject advisory panel for Oak National Academy and is also part of the D&T evaluation group for the Prince’s Teaching Institute. Watch Ally's D&T department tour here
Michael Omotosho, Michael Omotosho is a multidisciplinary design and innovation professional and entrepreneur with experience in product design, engineering, manufacturing and service design. His work spans industry, education and social impact, including Jaguar Land Rover, RS Components DesignSpark and projects with schools and teachers. A STEM Ambassador, he is passionate about inclusive, future focused design and technology education, inspiring young people to use creativity and problem solving to make change.
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 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 food product Adapting...
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 Principles and application of...
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 the consumer...
Food Early KS3Y7 Design and Make - Design for Health, D&T Key ResourcesFood Early KS3 – Design and Make Design for health – 5 hoursFirst published 2015; updated 2016 Producing a healthier meal aimed at teenagers. In this students investigate factors affecting food choices before designing and making a meal suitable for a teenager. They consider factors such as the importance of a balanced diet, cost, availability, cultural and religious practices and health concerns. Practical lessons include making a stir fry, a curry and kofta before working independently on their final choice of meal. Key...
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 Trialling...
D&T Teacher, Helen O'Sullivan, Designed for Life podcast brought to you by The Design and Technology Association in partnership with The Edge Foundation and PTC Onshape. Listen here. This episode of Designed for Life follows the journey of a teacher who from day one of her career has worked tirelessly to make sustainability and conversation around this critical topic the very centre of her classroom practice.Introduced at a very young age to the concept of making her own clothes by her nan, Helen has always been motivated by the need to conserve resources...
Review your Department: The D&T Association Self Review Framework, Register for the Self Review Framework (SRF) All schools are required to complete an annual self review. This generally requires secondary Subject Leaders to provide information to their Senior Management Team. We understand that the review process can be demanding and time consuming and difficult to undertake. We have produced a product to simplify this process. Our new Self-Review Framework and associated Design & Technology Mark have been designed to address this need. Take a look at this short Self-Review Framework video which...
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