Wickersley Northfield Primary School

Wickersley Northfield Primary School

Part of White Woods Primary Academy Trust

Northfield Lane, Rotherham, South Yorkshire, S66 2HL

enquiries@wnp.wwpat.org

01709 543704

Design and Technology at Wickersley Northfield

Statement of Intent

At Wickersley Northfield Primary School, children receive a design and technology curriculum which allows them to exercise their creativity through designing and making. The children are taught to combine their designing and making skills with knowledge and understanding in order to design and make a product. Skills are taught progressively to ensure that all children are able to learn and practice in order to develop as they move through the school. Evaluation is an integral part of the design process and allows children to adapt and improve their product, this is a key skill which they need throughout their life. D&T allows children to apply the knowledge and skills learned in other subjects, particularly Maths, Science and Art. Children’s interests are captured through theme learning, ensuring that links are made in a cross curricular way, giving children motivation and meaning for their learning. Children will learn basic cooking skills.

Design and Technology

Essential Characteristics

At Wickersley Northfield, we intend to develop the following essential characteristics of Design Technology in all pupils:

 

  • Significant levels of originality and the willingness to take creative risks to produce innovative ideas and prototypes.
  • An excellent attitude to learning and independent working.
  • The ability to use time efficiently and work constructively and productively with others.
  • The ability to carry out thorough research, show initiative and ask questions to develop an exceptionally detailed knowledge of users’ needs.
  • The ability to act as responsible designers and makers, working ethically, using finite materials carefully and working safely.
  • A thorough knowledge of which tools, equipment and materials to use to make their products.
  • The ability to apply mathematical knowledge.
  • The ability to manage risks exceptionally well to manufacture products safely and hygienically.
  • A passion for the subject and knowledge of, up-to-date technological innovations in materials, products and systems.

year group schemas

Click here to see the Design and Technology schemas for each year group:

Whole School Overview

Foundation Stage 1

Foundation Stage 2

Year 1

Year 2

Year 3

Year 4

Year 5

Year 6

Breadth of Study - Design Technology in the National Curriculum

 

Key Stage 1

Through a variety of creative and practical activities, pupils should be taught the knowledge, understanding and skills needed to engage in an iterative process of designing and making. They should work in a range of relevant contexts, such as the home and school, gardens and playgrounds, the local community, industry and the wider environment. When designing and making, pupils should be taught to:

 

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, templates, mock-ups and, where appropriate, information and communication technology.

 

Make

• select from and use a range of tools and equipment to perform practical tasks such as cutting, shaping, joining and finishing.

• select from and 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. Technical knowledge

• build structures, exploring how they can be made stronger, stiffer and more stable.

• explore and use mechanisms, such as levers, sliders, wheels and axles, in their products.

 

Cooking and nutrition

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

• understand where food comes from.

 

 

Key Stage 2

Through a variety of creative and practical activities, pupils should be taught the knowledge, understanding and skills needed to engage in an iterative process of designing and making. They should work in a range of relevant contexts, such as the home, school, leisure, culture, enterprise, industry and the wider environment. When designing and making, pupils should be taught to:

 

Design

• use research and develop design criteria to inform the design of innovative, functional, appealing products that are fit for purpose, aimed at particular individuals or groups.

• generate, develop, model and communicate their ideas through discussion, annotated sketches, cross-sectional and exploded diagrams, prototypes, pattern pieces and computer aided design.

 

Make

• select from and use a wider range of tools and equipment to perform practical tasks, such as cutting, shaping, joining and finishing, accurately.

• select from and use a wider range of materials and components, including construction materials, textiles and ingredients, according to their functional properties and aesthetic qualities.

 

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 individuals in design and technology have helped shape the world Technical knowledge

• apply their understanding of how to strengthen, stiffen and reinforce more complex structures.

• understand and use mechanical systems in their products, such as gears, pulleys, cams, levers and linkages.

• understand and use electrical systems in their products, such as series circuits incorporating switches, bulbs, buzzers and motors.

• apply their understanding of computing to programme, monitor and control their products.

 

Cooking and nutrition

• understand and apply the principles of a healthy and varied diet.

• prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques.

• understand seasonality and know where and how a variety of ingredients are grown, reared, caught and processed.