Technology

Head of Department: Mr M. Bishop | This email address is being protected from spambots. You need JavaScript enabled to view it.

 

Design Technology in Scissett Middle School allows pupils to be creative problem solvers, both as individuals or as members of a team. The subject allows them to participate in a world of rapidly changing technologies. They respond to challenges by determining need and constraints, developing a range of ideas and making quality products. The department is committed to the continued development of a pupils’ design and making skills, through a range of basic hand tools, machinery and CAD/CAM activities. Pupils also develop their understanding of aesthetics, ergonomics, social and environmental issues as well as current industrial practices.

Design Technology provides pupils with a practical application of knowledge that they have acquired in subjects such as Mathematics, English, Science and Art.

Pupils currently participate in a half yearly rotation between the technology disciplines – Food and Textile Technology and Resistant Material Technology.



Resistant Material Technology


Year 6

Pupils design and make a novelty coat hook using aluminium. They learn how to set up and use a pillar drill, junior hacksaws, files and abrasive papers.

Year 7

Introduction to structures including loads, forces and triangulation. Pupils continue to develop their making skills and learn how to use the jigsaw and disc sander as well as other woodworking hand tools. Using this knowledge they work in groups to beat three challenges:

  • The Bridge Challenge – 75kg load over a clear span of 1000mm
  • The Single Pringle Challenge
  • The Catapult Challenge



Year 8

Pupils design and make a novelty clock using acrylic.
Introductory mini project using CAD/CAM (Computer Aided Design/Computer Aided Manufacture) to create an engraved key fob from laminated acrylic.

  

Food Technology



The students do a 9 week project each year which involves at least 4 weeks practical preparing/cooking food.

Some of the ingredients will be provided by the department and the students will need to contribute to costs.  Other ingredients will need to be brought in from home.

All food is stored appropriately at school so it is able to be taken home and eaten.

The ethos for the department is to provide the knowledge and confidence for young people to cook healthy home made products that the whole family can enjoy. 
 

Year 6

This is an introduction to Food technology and the food room.  The students will be taught about safety awareness in a kitchen environment and good food hygiene, which includes personal hygiene, cleanliness of equipment and working areas, food handling, cooking and storage.

During this project the students will learn how to use equipment correctly and safely.  The students will learn about healthy eating and how to make food which they have designed themselves.  In line with the national curriculum the majority of the food will be healthy and savoury.

The Practical Outcomes:

  • Poached eggs on toast (use of grill for toast, hob to simmer and poach eggs, to eat in lesson)
  • Fruit Smoothies (to use blender and to cut up fruit in teams to taste each other’s in lesson)
  • Pasta salad – (open ended practical where students design their own salad – to bring in at least 3 salad items, cold meat/fish, dressing – bought or to make in lesson)
  • Scones or fruit crumble (designed themselves, different toppings, ingredients, fresh or dried fruit)

The Practical Outcomes:

  • Poached eggs on toast (use of grill for toast, hob to simmer and poach eggs, to eat in lesson)
  • Fruit Smoothies (to use blender and to cut up fruit in teams to taste each other’s in lesson)
  • Pasta salad – (open ended practical where students design their own salad – to bring in at least 3 salad items, cold meat/fish, dressing – bought or to make in lesson)
  • Scones or fruit crumble (designed themselves, different toppings, ingredients, fresh or dried fruit)

Focused Practical tasks:

  • Personal hygiene – (hand washing, hair tied up)
  • Hygienic food  preparation and storage
  • Use of oven, grill, hob, boil and simmer
  • Use of the correct chopping boards
  • Handling of cooked meat and vegetables
  • Awareness of raw eggs
  • Rubbing in method
  • Bridge and Claw technique
  • Use of a labour saving device – Blender

Aims:

  • Introduce pupils to safe kitchen practices when using equipment.
  • Pupils to learn about the importance of personal and food hygiene.
  • Improve pupil knowledge and awareness of basic food processes and kitchens.
  • Develop practical skills and knowledge.
  • Extend confidence and organisational skills.
  • Pupils to prepare food in safe, clean environments.
  • To learn about the ‘Healthy eating rules’
  • To learn about the ‘Eat Well Plate’
  • To understand the labelling on food packages and nutrition advice.
  • To learn the ‘Bridge and Claw’ Technique
  • To understand how to produce ‘Star Profiles’ and the analyse shop bought products
  • To test food in class
  • To produce original designs and make original final products.
  • To learn the ‘rubbing in’ method.
  • To understand about Target Markets and Design Specifications
  • To be able to evaluate projects
  • To learn about how fruit is grown
  • EXTENDED WRITING – HOW TO WRITE INSTRUCTIONS (using imperatives)
  • EXTENDED WRITING – HOW TO WRITE A CONCISE EVALUATION

Year 7

This is the re-introduction for pupils to Food Technology in the Food and Textile Technology room.  Pupils will be reminded of safety awareness within a kitchen environment and good hygiene practice, which includes personal hygiene, cleanliness of equipment and working areas, food handling, cooking and storage. 

With the emphasis in the New National Curriculum being on cooking predominantly savoury dishes that are healthy, students having the ability to adapt and use their own recipes, and for students to understand the sources and seasonality of the ingredients, they are going to learn about LOCAL and SEASONAL PRODUCE, FAIR TRADE, WORLD FOODS, AND DIETARY REQUIRMENTS (religious and for health reasons). 

Practical outcomes:

  • Make Muffins (using Local, Seasonal and Fair Trade products)
  • To make either stuffed vegetables or sushi (research based on world foods)
  • To make a starter and main course from the students own research for either China, India (Samosas, Spring rolls, Curry or Stir fry.)

 

Focused practical tasks:

  • Personal hygiene – (hand washing, hair tied up)
  • Hygienic food  preparation and storage
  • Use of oven, boil and simmer
  • Use of the correct chopping boards
  • Use of bridge and claw techniques
  • Food tasting – muffins and sushi
  • Watching food demonstration of sushi
  • Herb and Spice test
  • Handling of raw meat

  

Aims:

  • Introduce pupils to safe kitchen practices when using equipment.
  • Pupils to learn about the importance of personal and food hygiene.
  • Improve pupil knowledge and awareness of basic food processes.
  • Develop practical skills and knowledge.
  • Extend confidence and organisational skills.
  • Understand and apply the principles of nutrition and health
  • Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
  • Selecting and preparing ingredients, using utensils and electrical equipment, applying heat in different ways and adapting and using their own recipes.
  • Understanding the source and seasonality of a broad range of ingredients.
  • Students will be able to make production plans, design own recipes and evaluate their work
  • They will be more aware of what Local and Seasonal foods are, what Fair trade is and about Dietary requirements of individuals.
  • The students will learn about Celiac. Lactose intolerance, Diabetes, nut allergies, Vegetarians and vegans
  • The students will learn about cultural and religious dietary requirements
  • The students will learn about the cost of food and the influence of the media
  • The students will learn about world foods
  • Students will produce an investigation report into their chosen country. (Literacy)
  • Students will produce an extended food evaluation using literacy mat(Literacy)

     

Year 8

This is the re-introduction for pupils to Food Technology in the Food and Textile Technology room.  Pupils will be reminded of safety awareness within a kitchen environment and good hygiene practice, which includes personal hygiene, cleanliness of equipment and working areas, food handling, cooking and storage. With food poisoning cases on the increase it is essential that students develop an understanding of the risks of food poisoning and preventions. During this project students should develop and increase their understanding, attitude and awareness of the need for a high personal and collective standard in food hygiene.

Practical outcomes:

 

  • Pizza (own dough, healthy toppings including optional  cooked meat and fish)
  • Macaroni cheese, vegetable and meat/fish bake (boil pasta, make Roux sauce, prepare vegetables and oven bake)
  • Chilli Con Carne (using different chopping boards and temperature probe to test)
  • A product of their own choice (researching and following own method with independence)

 

Focused practical tasks:

  • Personal hygiene – (hand washing, hair tied up)
  • Hygienic food  preparation and storage
  • Use of oven, hob, boil and simmer
  • Dough making
  • Use of the correct chopping boards
  • Handling of raw meat
  • Awareness of cross-contamination
  • Use of temperature probe
  • Roux sauce

 

Aims:

  • Introduce pupils to safe kitchen practices when using equipment.
  • Pupils to learn about the importance of personal and food hygiene.
  • Pupils to recognise dangerous conditions where food poisoning bacteria grow.
  • Improve pupil knowledge and awareness of basic food processes.
  • Develop practical skills and knowledge.
  • Extend confidence and organisational skills.
  • Pupils to prepare meats in safe, clean environments.
  • Pupils to be aware of how persuasive writing can educate the public.
  • Pupils to produce an extended piece of writing – a newspaper article using persuasive writing.
  • Pupils to understand how Environmental officers and the Health and Safety Executive works.

 

Textile Technology

The students will work on a 9 week project each year and produce a practical outcome – we ask for a donation at the beginning of the year to contribute to materials and the students can take their finished work home.


Year 6

The students are given a design brief to design and make a party bag for a celebration of their own choice.  The students will then decorate the bag using Tie Dye, Polystyrene printing, Sublimation (heat press) printing, Appliqué and sewing using machines.

The practical outcome will be a party bag and the students will learn how to Tie dye, design, hand sew and use a sewing machine independently. 

 

Year 7

The students are given a design brief to design and make a pencil case inspired by Pop art.  To students will decorate their pencil case using Screen printing, Batik and Sublimation (heat press) printing.

The practical outcome will be a pencil case and the students will learn how to use the Sublimator (heat press), they will learn how to thread up a sewing machine and use different stitches independently.  The students will learn how to screen print and use a wax pot to produce Batik work.

 

  

Year 8

The design brief for Year 8 is to produce a cushion cover using recycled material. To use inspiration from our local landscape and David Hockney’s art work.  The students are expected to make designs, templates, patterns and use the sewing machines with independence.  The students will learn how to use different stitches and add buttons to their work.  Design work will be applied to cushions using Sublimation printing, Silk painting and Appliqué.