Design and Technology
Implementation
All teaching of DT should follow the design, make and evaluate cycle. Each stage should be rooted in technical knowledge. The design process should be rooted in real life, relevant contexts to give meaning to learning. While making, children should be given choice and a range of tools to choose freely from. To evaluate, children should be able to evaluate their own products against a design criteria. Each of these steps should be rooted in technical knowledge and vocabulary. DT should be taught to a high standard, where each of the stages should be given equal weight. There should be evidence in each of these stages in the DT books, which should also develop to show clear progression across the key stages as they are passed up through each year group.
Intent
DT should provide children with a real life context for learning. At St. George’s, we want to allow children to aspire to be more through creating opportunities for them in the wider world. Through the DT curriculum, children should be inspired by engineers, designers, chefs and architects to enable them to create a range of structures, mechanisms, textiles, electrical systems and food products with a real life purpose.
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Impact By the time our children leave St George’s, they will have learnt how to develop and apply their knowledge and skills in the fundamental areas of Design and Technology. Our pupils will: · be able to work collaboratively, constructively and productively with others. · be able to investigate, research and ask questions in order to identify the user’s needs and requirements. · be able to identify the key features of the product. · have the ability to be creative in order to design a product which fits the purpose of its target audience. · have the ability to be resourceful and think carefully about using suitable, sustainable and ethically resourced materials. · have the knowledge, skills and understanding to use the appropriate tools, equipment and materials to make their products and show good safety working practices. know how to cook and apply the principles of nutrition and healthy eating. · have the ability to self-evaluate their designs, skills and products in order to learn and improve their skills and knowledge. |