Menu
Welcome to Banks Methodist Primary School's website, 'I can do all things through Christ who strengthens me' Philippians 4:13. It is great to be fully open once again, seeing all the children with huge smiles on their faces and taking part in engaging activities. Drop off time is between 8.40am and 8:55am. Pick up is between 3:05pm and 3:15pm. Take care and keep safe everyone
  • Search
Home Page

Banks Methodist SchoolLearning Together with Resilience and Faith

Welcome toBanks Methodist SchoolLearning Together with Resilience and Faith

Design Technology

Design & Technology

The National Curriculum for Design & Technology in Years 1 and 2

 

Design

Our children will be taught to:

  • 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

Our children will be taught to:

  • select from and use a range of tools and equipment to perform practical tasks [for example, 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

Our children will be taught to:

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

 

Technical Knowledge

Our children will be taught to:

  • build structures, exploring how they can be made stronger, stiffer and more stable
  • explore and use mechanisms [for example, levers, sliders, wheels and axles], in their products.

 

 

 

Cooking & Nutrition

Our children will be taught to:

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

 

The National Curriculum for Design & Technology in Years 3 to 6

Design

Our children will be taught to:

  • 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

Our children will be taught to:

  • select from and use a wider range of tools and equipment to perform practical tasks 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

Our children will be taught to:

  • 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

 

Technological Knowledge

Our children will be taught to:

  • apply their understanding of how to strengthen, stiffen and reinforce more complex structures
  • understand and use mechanical systems [for example, gears, pulleys, cams, levers and linkages] in their products
  • understand and use electrical systems [for example, series circuits incorporating switches, bulbs, buzzers and motors] in their products
  • apply their understanding of computing to programme, monitor and control their products.

 

Cooking & Nutrition

Our children will be taught to:

  • understand and apply the principles of a healthy and varied diet
  • cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
  • become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]
  • understand the source, seasonality and characteristics of a broad range of ingredients
Top