Big Ideas Design and Technology

Successful design relies heavily on 6 areas of understanding that lead designers into an iterative design approach allowing for continuous improvement. All 6 areas are required not just in isolation, but should be used together to focus students on producing successful and innovative design outcomes.

• Health and Safety - Know how about how hazards and risks can occur in relation to practical tasks. Competency in being able to minimise risks to health and safety.
• Problem Solving - The process of finding solutions to needs and/or problems which is integral to the development and success of the creative industries and relies on a solid mechanical understanding of material properties and their uses. Instilling the belief that design can solve live/current problems underpins our curriculum at GLT.
• Communication - The exchanging of information through speaking, writing and 2D and 3D representation. The ability to successfully communicate designs releases the potential for collaboration across peers, pooling knowledge and resources increasing the potential for creative outcomes.
• Knowledge of materials – Understanding the working and mechanical properties of materials to use them to your advantage. This knowledge feeds directly into both the application of skills and the students ability to problem solve.
• Application of practical skills - Development of skills both theoretically and practically applied to a set of procedures allowing for successful manipulation of resistant materials to arrive at an intended outcome across a range of disciplines applying appropriate Health and Safety Procedures to a variety of settings.
• Evaluation – A critical attitude to design and making tasks, both personal and existing, that feed into an iterative design approach to ensure designs are fully developed.

Big Ideas Food Technology

• Knowledge of Nutrition – Understanding the source and functions of nutrients and the impact of unsatisfactory intake in relation to different life stages and special diets, underpinned by the Eatwell Guide.
• Application of Practical Culinary Skills – Confident and independent application of a range of preparation, cooking and presentation techniques, whilst applying the principles of food safety and hygiene.
• Commodities – Using the Eatwell Guide to identify different food groups, understanding the properties of commodities and food provenance.
• Food Safety – Know how food causes ill health in relation to hygiene and special diets. Competency in being able to minimise risks to health and safety.