Technology and Vocational

Autumn 1

Autumn 2

Spring 1

Spring 2

Summer 1

Summer 2

Autumn 1

Autumn 2

Spring 1

Spring 2

Summer 1

Summer 2

Autumn 1

Autumn 2

Spring 1

Spring 2

Summer 1

Summer 2

Introduction to GCSE Art and Design.

Autumn 2

Spring 1

Spring 2

Coursework Unit 1a:

 Starting points: Indulgence, Inside Outside, Distorted.

Summer 1

Summer 2

Coursework Unit 1b:

Autumn 1

Auutmn2

Coursework Unit 1b:

Spring 1

Spring 2

Coursework Unit 2:

Materials and their working properties.
Papers & Boards. 
Natural & Manufactured Timbers.                       
Polymers.
Metals & Alloys.
      
Designing and Making Principles.                 
 Communication of Design Ideas and Prototype Development.

Practical: Desk Tidy and Draw String Bag

Materials and their working properties.
Modern Materials.
Smart Materials. 

Composites

Electronic Systems and Designing and Making Principles.                  
Electronic Systems processing.

Designing and Making Principles. 
2D and 3D CAD and CAM.
Communication of Design Ideas and Prototype Development.

Practical: LED Lamp, Mug Rap and Polymers Experimentation
 

Sources, origins and properties.
Commercial manufacturing, surface treatments and finishes.
Metal based materials
Timber based materials
Polymer based materials

Designing and Making Principles. 
2D and 3D CAD and CAM.                 

Designing & Making principles
The work of others

Specialist technical principles
Six R’s

Practical: Pewter Casting, Steel Hook, Polymers Experimentation

Timber based materials

Sources, origins and properties
Working with timber based materials
Commercial manufacturing,
Surface Treatments and Finishes

Practical: Box Project

Designing  Principles

Industry and enterprise
People, culture, and society
Core Technical Principles
Sustainability & the Environment
Ecological & Social Footprint
Designing Principles
Production Techniques & systems
Scales of Production

Common Specialist Principles
Forces and stresses on materials and objects from Year 9
Mechanical devices

Using angular measurement in degrees. Determine angular movement of mechanisms 

Core Technical Principles
Systems approach to designing

Designing  Principles
Informing design decisions
Investigation, primary and secondary data
The work of others
Design strategies

Making principles
Selection of Materials and Components
Tolerances and Allowances
Material Management and marking out

Recognise and use expressions in decimal and standard form.

Calculating surface areas and volumes - Trigonometry & Area of shapes and calculating waste material.

Recognise and use expressions in decimal and standard form.

Tessellation of shapes and patterns.

NEA
A01 - Identify, investigate and outline design possibilities
A: Identify, investigate and outline design possibilities

Handling data - Understanding and representing data including bar charts, pie charts. Presentation of data. Diagrams, bar charts and histograms.

B: Producing a design brief & specification

A02 - Design and make prototypes that are fit for purpose.
C: Generating Design Ideas
3 design ideas pages with inspiration

NEA
A02 - Design and make prototypes that are fit for purpose.
D: Developing design ideas
Review of ideas against spec
Card modelling
Model evaluation
Design development Sketches
Model development and reviews
Parts layout drawings Solid works

Recognising and using expression in decimal and standard form. Basic measuring and number

NEA
A02 - Design and Make Prototypes that are fit for purpose.
E: Realising Design Ideas

A03
Analysing & Evaluating
F: Analysing & Evaluating

Costing using basic number and calculating areas of triangles, rectangles, rectangles and volumes of cubes. To determine material needed and calculate waste.

Designing & Making Principles
Specialist tools, equipment. 
Techniques and processes.
Surface treatments and finishes.
Improving Functionality

Core Technical Principles
Energy Generation
Energy Storage
Six Rs recap

Basic equipment

Fruit Salad

Food Safety

Pasta Salad

Cooker Safety

Cheese and tomato pinwheels

Eat Well guide and healthy eating

Tomato past sauce

Dairy

Pizza Toast

Eat Well guide and healthy eating

Rock Buns

Function of eggs

Tortilla Quiche

Role of alternative proteins

Granola bars

Sugars role in the diet

Melting Moments

Produce Analysis

Jam Buns

Fats and oils

Cheese and Onion Triangles

Savoury scone assessment

Tasting

Scone Introduction

Scone Practical

Scone planning

Chocolate chip muffins

Scone Evaluation

Cheese/Potato Pie

Assessment

Cheese Straws

British and international foods

Chicken Nuggets

Nutrition

Health and Safety

Heat transfer

Cooking methods

Pastry making

Jam tarts

Cake Assessment

Theory Assessment

Routines, Food Hygiene and Safety

Assessment

Energy Needs

Autumn 1

Autumn 2

Project 1

Food nutrition and Health Module.

Eat Well Guide.

Current dietary guidelines

Carbohydrates

Proteins

Fats

function and source of protein,

carbohydrates and dietary fibre

fats,

Spring 1

Project 2

Food choice related to nutritional needs and health.

Dietary needs of a chosen life style.

Project 2

Food choice related to nutritional needs and health continued.

Adapting recipes

Project 3

Food science

Project 3

Food science

Cooking of food and heat transfer

Project 4

Food Safety

Project 5

Food choice related to food provenance.

Environmental impact and sustainability

Food sources

Food and environment

Sustainability of food

Processing and production

Food production

Technological development

Autumn 1

Autumn 2

Non-Exam 1 Assessment

Food Investigation Task

Spring 1

Spring 2

Non-Exam 2 Assessment

Food Preparation Task

Autumn 1

Autumn 2

Spring 1

Summer 1

Summer 2

Coursework Unit 1a: Starting points: Amalgamation, indulgence, mechanical, inside outside, distorted.

Coursework Unit 1b:

Starting points: Derelict, Cultures, In the news.

Autumn 1

Autumn 2

Coursework Unit 1b:

Starting points: Derelict, Cultures, In the news.

Spring 1

Spring 2

Coursework Unit 2:

Families

Learning Outcome 1: Understand the types of settings and local provision for children.

Unit 1

Learning Outcome 1: Understand the types of settings and local provision for children.

Learning Outcome 2: Understand how to prepare for placement

Learning Outcome 3: Understand the responsibilities and limits of the early year’s worker in placements.

Learning Outcome 4: Understand individual needs and the necessity for fairness and inclusive practice.

Unit 3 Exam preparation

Unit 2

Learning Outcome 1: Understand the expected pattern of holistic child development.

Unit 3 Exam preparation

Unit 2

Learning Outcome 2: Understand the importance of observations and assessments, and how they support development.

Autumn 1

Autumn 2

Unit 2

Learning Outcome 1: Understand the expected pattern of holistic child development.

Learning Outcome 2: Understand the importance of observations and assessments, and how they support development.

Learning outcome 3: Understand factors that may affect children’s holistic development

Learning Outcome 4: Understand how to sue everyday care, routines and activities to support independence, health, safety and well-being

Learning Outcome 5: Understand how to support children transitions in their lives.

Unit 2 Assessment