The overview
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Units of work
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Planning the learning
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Planning for assessment
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Focus on KS3
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Planning
The overview
A team approach to progression and continuity
The recommended emphasis (supported by DATA, DfES and OfSTED) to D&T teaching and management is on a team approach, whereby colleagues or departments, work under the leadership of the head of department or D&T Co-ordinator. Together they decide how they can best provide a balanced and coherent learning experience for students over time.
This might involve such decisions as:
which teachers are best equipped to teach which aspects of the programmes of study
which teachers will take responsibility for which aspects the teaching of core designing and making skills (ie. those common to all areas of D&T such as evaluation, analysis, communication, planning and organisation)
which teachers will take responsibility for reinforcing this teaching and helping students to apply what they have learnt elsewhere
looking across the whole key stage, which units of work lend themselves particularly well to the introduction and continued development of a range of designing and making strategies (progression and continuity)
ensuring that each unit of work has planned learning objectives and criteria for assessment
whether there are areas of the key stage programme of study that have not been fully addressed and what can be done about that
whether there are areas of unnecessary repetition which can be reduced
whether the overall experience of students in D&T is coherent across the key stage and from one key stage to the next
It is also important to plan for appropriate use of ICT and links to any other curriculum areas, egs. science, other aspects of design & technology, graphics skills, industrial practices teaching, literacy, numeracy, key skills, citizenship, education for sustainable development and the KS3 national strategy.
Once these team-based decisions have been made, team members can more confidently get on with their own teaching (in their own style) because they are doing so in the full knowledge that they are working to an agreed framework. They know what their role is and they know what others are doing. This also means that each team member is released of the pressure to cover everything themselves. This should result in a more coherent key stage experience for students and one which is planned logically to promote progression and continuity.
At KS4, in the main, teachers will be teaching single-focus area GCSE (or equivalent) courses. Each specialist takes responsibility for planning these. However, a consistent approach to the teaching of the core aspects of D&T across the department is still desirable and supports students' learning.
Some schools start their KS4 programmes with a common introductory unit for all students, to establish what the study of D&T is like at KS4, what will be expected of students and to emphasise the common aspects of D&T teaching.
For further general guidance on curriculum planning, organisation and management, refer to DATA's KS1&2 or KS3 'Guidance Materials for Design & Technology', 'The D&T Primary Co-ordinator's File' or 'The D&T Secondary Head of Department Handbook'.
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Units of work
When planning a unit of work in food technology, teachers might consider the following check-list:
how will the topic and context will be introduced?
what stimulus material would spark students' imagination and interest?
what resources will students need access to?
what relevant knowledge and skills do they already have (processes, knowledge, skills)?
what knowledge, understanding and skills might they need to develop?
what kind of activities/tasks/ exercises can be devised to cover these in a way that engages and motivates students?
what are the practical implications - resources needed, time management, teacher expertise etc?
Any unit of work should be planned to take account of:
previous learning and experiences
the learning that will take place - learning objectives
the values issues that may be raised
how the learning experience will be organised and structured
the resources that will be used to support learning
how the extent of the learning taking place will be measured or assessed (outcomes)
the criteria that will be used to make these judgements
Foodforum units of work will be available in this section as templates for teachers to download, adopt or adapt for classroom use.
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Planning the learning
For each unit of work, module or project, teachers will need to ask themselves:
Where does this unit fit in the overall programme or course?
Each unit of work should link to others in the programme, course or key stage, so that each challenges students further and builds on what has gone before. It is worth considering how the key knowledge and skills that make up capability with food in D&T may be developed over time as strands (refer to the relevant National Curriculum (England or Wales) programmes of study for this).
What will students learn ie. learning objectives ?
designing skills
making skills
knowledge and understanding about food materials and processes
Be selective. There is no need to cover all aspects of the programme of study in each unit of work. What is more important is that students are developing designing skills, making skills and their knowledge and understanding of materials and processes throughout, and in a logical and sequential way that promotes progression and continuity. So it is good practice to ensure that you plan each unit of work to further this aim. This way the required knowledge, skills and understanding will be taught and comprehensively covered over time, resulting in a coherent experience for students.
How can I organise the learning objectives into a unit of teaching and learning?
Use a variety of teaching and learning methods, egs. demonstrations, practical investigations, class discussion, group tasks, product evaluation etc. to introduce or reinforce concepts and skills and to provide students with the experience of learning by doing. You will also want to plan for appropriate use of ICT, industrial practices and links to any other curriculum areas, egs. science, other aspects of design & technology, literacy, numeracy, key skills.
Planning for assessment
How will I assess whether/ to what extent the learning has taken place?
Plan for a variety of assessment opportunities which you can use to assess whether or not your teaching was successful, egs. question and answer session, homework exercises, written reports of investigations carried out, research results recorded, a piece of observed practical activity, a designing and making assignment. Focus on different aspects of capability for assessment purposes on each occasion, rather than assessing everything all of the time.
Assessing progress in knowledge and skill acquisition (formative)
For each unit of work you will have decided on suitable learning objectives and it is against these that you should assess students. In other words, you will focus in to assess particular aspects of their developing knowledge, skills and understanding, rather than trying to assess the whole of designing and making (capability) in every unit. A simple 3 or 4-point scale for assessment is perfectly adequate for this day-to-day assessment. You should keep a record of students' marks in your mark book, or equivalent, and regularly feed back to students about how they are getting on, setting them realistic targets for which to aim. You can do this verbally, but you may feel it is better to devise a proforma for this purpose so that there is a more permanent record. In terms of expected outcomes it may also help to write out what you would expect of a student who worked well, reasonably, weakly for that unit of work and use this as a gauge of overall performance across three (or more) levels of expectation.
Assessing overall capability (summative)
Every now and then during the key stage you will need to set students a design and make assignment for which they take responsibility for the planning and execution. This is their chance to shine - to apply the knowledge, skill and understanding they have been developing and to demonstrate how capably they can design and make a successful product. To assess their D&T capablity you should use the level description from the National Curriculum document (at KS1-3), the Awarding Body coursework mark scheme (at KS4), or your own criteria based on one of these. Monitor students' developing capability with them, so that they can recognise their strengths and weaknesses and take a view of the progress they are making. This should be an on-going dialogue.
Standardisation of assessment across all those involved in teaching D&T should be carried out at KS1-3. Doing so helps in the development of consistency in assessment practice and provides quality assurance for the subject. Writing end of unit expectations for each unit of work when it is planned, agreeing these and assessing against them is one way of developing a standard approach across a number of teachers.
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Focus on KS3
Tips for selecting food topics for units of work
A National Scheme of Work for KS3 D&T has been published by QCA (in England, the equivalent has been produced for Wales) and can be downloaded from www.qca.org.uk
The 'DATA KS3 National Curriculum Guidance materials' remain current, as do the eight units of work contained within DATA's 'Food Technology in Practice' (author Ali Farrell for DATA, 1996) - a free copy was distributed to each state-maintained secondary school in England & Wales and it is still available from DATA
'Bringing Baking to Life' curriculum materials on this site
Books from publishers provide further ideas and units, see Resources section
Take account of the QCA 'National scheme of work for KS1 and KS2 D&T' in order to pitch Y7-9 expectations appropriately. Topics covered include: Eat more Fruit & Vegetables; Sandwich Snacks; Bread; Biscuits
Planning your own units of work
When deciding on topics for units of work keep the whole key stage in mind and plan a coherent key stage experience for students, not just a 'selection box' of food products that they will design and make. Approach each unit of work as a unit of teaching and learning which may or may not culminate in a major design and make assignment, but which will involve in-depth learning and lots of practical experience.
Although you may have certain food groups or products in mind that you would like students to experience, just use them as a hook rather than the main purpose for a unit of work - it's not so much what students do, as what they learn by doing it that matters. So make sure you have clear learning objectives, ie. what they will learn by what they will do.
Consider how you will move from one unit of work to the next - what connects the individual parts?
Make sure that what you have planned promotes progression and continuity, not just of experience, but of the development of knowledge, skills and understanding that are essential to a working knowledge of food. What do you expect of a Y7, Y8 and Y9 in terms of knowledge and skills?
It is worth developing the following strands across the key stage:
- Designing and making for self to designing and making for a client/others
- Working with different scales of production, egs. one off prototyping
to volume production
- Developing awareness of industrial practices, systems and control
- Working with values perspectives in mind, egs. consumer, producer,
manufacturer, retailer
- Varied use of ICT
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Some tried and tested ideas for topics at KS3
School meals service - how it works, what choices it offers, is it successful? what would improve it?
How the professionals do it in food - how food products get designed, developed and made, the role of the designer and manufacturer, what it means to be a food engineer, case study examples, production simulation exercises, working in a design team - learning about and through students having a go with it themselves
Snack foods - egs. bread-based, soups, salads, pasties, pies, wraps
Preservation - could focus on chilled, frozen, canned, dried foods, or do a little on each and relate to packaging a as part of the preservation process
Baked products - breads, cakes, pastries, biscuits - 'Bringing Baking to Life' curriculum materials now on this site
Food commodities - egs. cereals, fruit and veg, dairy foods - exploring the functionality of different ingredients, how they can be treated, combined, processed etc.
Healthy Eating - egs. looking at food groups and general guidelines in practice for healthy eating - see www.surf4health.org.uk - for interactive tasks and activities suitable for KS3 (authored by Ali Farrell)
Food journeys - where food comes from, how it gets to us, who produces it and where? how it is made use of, different ways of processing the same food, egs. cereals, potatoes
Issues-based topics - egs. what are the foods of the future? a nation of snackers - does it matter? why do we make the food choices we do? feeding the world; good foods/bad foods? family eating - are we losing it?; our safety in their hands; the cost of a healthy diet - these could form the basis of a unit, or you could explore different issues across the key stage, maybe presenting them as 'talking points'
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Setting good D&T tasks
On the occasions when students are designing and making, the brief or task should encourage students to design with the following in mind:
target/user group or client
specific context or situation
how the product will be used
a solution to a specific need
a values perspective
And the task should be one which:
students can identify with
has meaning for them and motivates them
presents them with a realistic and achievable challenge
matches their abilities
encourages innovation and creativity
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