1090 results found for your search "Planning and Delivering GCSE Design "
Education and Engineering Leaders Discuss Future of STEM Education, Our CEO, Tony Ryan, attended a roundtable discussion at No. 10 today hosted by the Institution of Engineering and Technology (IET) to address the pressing need to equip young people with essential skills for pursuing careers in Science, Technology, Engineering, and Mathematics (STEM). The session focused on pivotal strategies to ensure the UK's education system remains aligned with the ever-evolving STEM and Digital sectors. The meeting had representation from some of the UK's largest and most influential engineering companies. The Design and Technology...
What risk assessments should be in place in a D&T department?, ‘Suitable and sufficient’ risk assessments are an explicit requirement of ‘The Management of Health and Safety at Work Regulations,’ and D&T department risk assessments therefore should be in place to facilitate both a safe place of work and safe systems of work. The health and safety of all learners and colleagues using D&T workshops and studios must be of prime concern to employers, governors, headteachers and design and technology colleagues. It is well recognised that the design...
Primary Progression posters, Primary Progression PostersSeptember 2016 A set of five posters outlining the progression from Key Stage 1 through Early Key Stage 2 and Late Key Stage 2 in the areas of Designing, Making, Evaluating, Technical Knowledge and Cooking and Nutrition. Progression frameworkThe revised National Curriculum was introduced in September 2014 without levels or level descriptions. In response the Association worked with the Expert Subject Advisory Group (ESAG) for D&T to develop the Progression Framework. The Framework provides steps for progression in children’s knowledge, understanding and skills. These include, but go beyond, the...
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,...
Exploring the "Inspired by Industry" Member-only Resources, Inspired By Industry is a set of free design contexts/challenges designed for Key Stage 3 D&T. Each focuses on a different area and is created with a real company or designer who have also tackled this or a similar problem. Each of these contexts contains a wealth of useful material including videos, worksheets, teachers’ notes. D&T Association members will also access a wealth of supporting units; focused tasks (FTs) and investigative and evaluative activities (IEAs). These editable resources are aligned to the KS3 National Curriculum and D&T...
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 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...
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...
Smart Tools, Inclusive Classrooms, A recent webinar hosted by the Design & Technology Association brought together teachers and practitioners to explore how inclusive design principles can be applied meaningfully in D&T education. The webinar was led by John Walker, a teacher from Bradfield Academy in Chatham, Kent, whose hands-on experience with students of varying abilities shared his practical insight and inspiration. Members can watch the webinar for free here. Inclusive Tools for Tailored Learning John, who works in a specialist all-through SEN school, shared an impressive collection of adaptations used in his...
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