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Design & Technology

 

Year

Coverage

Progression

Year 1

Design and Make

  • Build structures, exploring how they could be made stronger, stiffer and more stable.

Cooking and Nutrition

  • Understand where food comes from

Design

  • Design purposeful, functional, appealing products for themselves and other users based on design criteria.
  • Generate, develop, model and communicate their ideas through talking, drawing and templates, mock ups, and where appropriate, information and communication technology

Make

  • Select and use from a range of tools and equipment to perform practical tasks (e.g. cutting, shaping, joining, finishing)
  • Select from a use a wide range of materials and components, including construction materials, textiles and ingredients , according to their characteristics

Evaluate 

  • Explore and evaluate a range of existing products
  • Evaluate their ideas and products against design criteria

Cooking and nutrition

  • Understand where food comes from
  • Use the basic principles of a healthy and varied diet to prepare dishes.

Year 2

Design and Make

  • Explore and use mechanisms (e.g. levers, sliders, wheels and axles)

Cooking and Nutrition

  • Use the basic principles of a healthy and varied diet to prepare dishes.
 

 

Year 3

Design and Make

  • Apply understanding of how to strengthen, stiffen and reinforce more complex structures
  • Understand and use mechanical systems (e.g. gears, pulleys, cams, levers and linkages).

Cooking and Nutrition

  • Understand and apply the principle of a healthy and varied diet.
  • Prepare and cook a variety of predominately savoury dishes using a range of cooking techniques.

Design

  • Generate, develop, model and communicate ideas through discussion, annotated sketches, diagrams and prototypes, pattern pieces and computer aided designs
  • Use research and develop design of innovative, functional, appealing products that are fit for purpose, aimed at particular individuals or groups.

Make

  • Select from a wide range of materials and components including construction materials, textiles and ingredients, according to their functional properties and aesthetic qualities. 
  • Select from and use a wide range of tools and equipment to perform practical tasks accurately (e.g. cutting, shaping, joining and finishing)

Evaluate

  • Investigate and analyse a range of existing products
  • Evaluate their ideas and products against their own design criteria and consider the views of others to improve their work
  • Understand how key events and individual in design and technology have helped shape the world

Cooking and Nutrition

  • Understand and apply the principle of a healthy and varied diet.
  • Understand seasonality and know where and how a variety of ingredients are grown, reared, caught and processed.
  • Prepare and cook a variety of predominately savoury dishes using a range of cooking techniques.

Year 4

Design and Make

  • Understand and use electrical systems in products (e.g. series circuits incorporating switches, buzzers, bulbs and motors)
  • Apply their understanding of computing to program monitor and control their products

Cooking and Nutrition

  • Understand and apply the principle of a healthy and varied diet.
  • Understand seasonality and know where and how a variety of ingredients are grown, reared, caught and processed.

Year 5

Design and Make

  • Apply understanding of how to strengthen, stiffen and reinforce more complex structures
  • Understand and use mechanical systems (e.g. gears, pulleys, cams, levers and linkages).

Cooking and Nutrition

  • Understand and apply the principle of a healthy and varied diet.
  • Prepare and cook a variety of predominately savoury dishes using a range of cooking techniques.

Year 6

Design and Make

  • Understand and use electrical systems in products (e.g. series circuits incorporating switches, buzzers, bulbs and motors)
  • Apply their understanding of computing to program monitor and control their products

Cooking and Nutrition

  • Understand and apply the principle of a healthy and varied diet.
  • Understand seasonality and know where and how a variety of ingredients are grown, reared, caught and processed.

 

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