999 results found for your search "Planning and Delivering D&T Contextual Challenge"
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 assurance...
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 safe...
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...
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...
Case Study - The Oaks Collegiate, Our Director of Education Ryan Ball visited King Edward VI Northfield School for Girls in Birmingham to deliver an INSET for the Oaks Collegiate. The Oaks Collegiate is a group of nine mainstream secondary schools and one special school. Their mission is to work together in partnership to develop best practice and improve the quality of learning in all the Oaks schools. The first workshop was delivered by our Curriculum Consultant, Paul Woodward. The session delved into CAD using both Tinkercad and Onshape - two prominent, free,...
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 Schools Technology...
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 is a problem for everyone,...
D&T Primary 27 PDF copy, D&T Primary is a full-colour poster publication specifically for Design and Technology primary teachers, full of practical themed activities and articles supported by online downloadable resources. It comes as two A2 classroom posters backed by news, practical classroom and subject leader advice and details of available resources, folded to a A4 magazine format. D&T Primary is published three times a year and is available to D&T Association Primary members and to other membership categories and is designed to help you maintain the provision of a broad
Introduction to cooking and nutrition in the primary classroom, Introduction to cooking and nutrition in the primary classroom Session Content: info about the current context consideration of H&S working through the key activities - FT, IEA, DMEA, with a focus on developing practical food preparation skills how skills and outcomes progress across the school sharing of resources Learning outcomes: to increase confidence and competence in teaching children about food and nutrition; to develop some basic...
Free KS3 Resources, ‘Inspired by Industry’ is a set of design contexts to address the ever-changing needs of the Design and Technology curriculum. Rather than take a ‘project-driven approach to designing and making, they each start with a real-world design context provided by an industry partner of the Design & Technology Association. The contexts are authentic to the companies providing them with opportunities for teachers to use these with students. All follow a common design-thinking approach shown below. The contexts are editable and are a starting point for you to focus...
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