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Britain’s manufacturing heroes named in Birmingham, Our CEO Tony Ryan has been selected in The Manufacturer Top 100 for 2023. He was the proud winner of the award for 'Sector Activist' which showcases the tireless work Tony has undertaken championing the subject of D&T to ensure a better future for the manufacturing sector. The Manufacturer's annual awards for the 100 most inspirational individuals working in UK industry were announced Wednesday the 7th of June at a gala reception at the NEC in Birmingham. Tony continues, "I was both delighted and humbled to receive this award....
Concept Design Masterclass Feedback, Michael Noonan is a teacher at Queen Elizabeth's School Barnet. Recently, Michael participated in the ‘'Sketching & Rendering in Concept Design Masterclass by Seymourpowell’. This experience allowed him to glean insights from industry experts and contributed to his innovative teaching approach. Response to the Masterclass: The Sketching and Rendering in Concept Design Masterclass offered by Seymourpowell in collaboration with The Design & Technology Association is an excellent resource, thoroughly enriching for the technology team at our school. The course provided a focus on sketching and rendering techniques, which could be used at...
Seymourpowell Schools Challenge , Celebrating four decades of groundbreaking design and innovation, renowned design agency Seymourpowell, has launched a new initiative aimed at nurturing the creative talents of tomorrow. The announcement of the ‘Schools Challenge’ marks a significant milestone in the company's history and shows its commitment to shaping the future of design education. During a recent webinar hosted by the Design & Technology Association, representatives from Seymourpowell outlined the competition. This included Associate Director Andy Pye, Lead Product Designer Robert Cooper, Senior Design & innovation Strategist Rae Dominique, Interaction Designer Beth Millar and Junior Creative Technologist Eunbin...
Should brakes be fitted on woodworking machinery in school workshops?, The HSE guidance leaflet ‘PUWER 98: Retrofitting of braking to woodworking machines’, available on the HSE website, hse.gov.uk, clarifies the ruling on braking to certain classes of woodworking machinery, and was introduced following the updating of the Provision and Use of Work Equipment Regulations (PUWER) in 1998. For new woodworking machinery, the provision of an automatic brake is an essential safety requirement of the Supply of Machinery (Safety) Regulations 1992. The Regulations require that the machinery must be equipped with an automatic brake that stops the tool in...
Food late KS3 Y9 Technology in Society - Hydroponics, D&T Key ResourcesFood Late KS3 – Technology in Society Hydroponics – working water – 1 hourFirst published 2015; updated 2016 Investigating alternative food production methods to ensure food production. Students investigate and discuss the benefits and drawbacks of using hydroponics systems to grow plant-based foods. Key Learning: Understanding the term hydroponics Explore the methods used and key terms Be aware of the applications throughout the world Knowledge of the advantages and disadvantages of producing food using hydroponic techniques NC 2014 Learning objectives ...
Food Early KS3Y7Technology in Society - Future Food, D&T Key ResourcesEarly KS3 – Technology in Society Future food – 1-2 hours First published 2015; updated 2016 This unit considers how we might feed the world population in the future using lab-grown meat or insects as an alternative food source by investigating new and emerging technologies and investigating alternative food production methods. Key Learning Alternative food production; making synthetic protein in the laboratory Exploring the feasibility of eating insects as an alternative protein source NC 2014 Learning objectives EB7 Evaluate new and...
Food Safety, Teaching Food Safety in the Classroom– Are you prepared? Accredited teaching food safety training is highly recommended for anyone involved in teaching food technology in school. Course provide delegates with Level 2 Food Safety Accreditation, full training on safe food handling, hygiene & storage as well as guidance and documentation to enable you to carry out risk assessments. Who is this course for? The course is aimed at everyone who teaches and supports secondary D&T GCSE Food Preparation and Nutrition, who lead cookery clubs or food activities in schools. This includes: teachers,...
The use of specific machinery and equipment by students in school workshops, Schools and colleges should follow the guidance provided in ‘BS4163:2021 Health and safety for design and technology in educational and similar establishments – Code of practice’. The school or similar establishment should decide which machinery is suitable for use by each group of learners. The decision should be based on student maturity and competence, the level of supervision, and local authority/employer and national guidelines. In general: learners should be trained and instructed in safe operating methods by a competent person, who has...
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 appropriate dishes Labelling requirements...
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 schemes to ensure food...
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