In This Section
Design Technology
At Bracken Leas we aim for everyone to achieve their potential through various paths. We provide our pupils with the opportunity to access an exciting and stimulating curriculum, where they can be innovative and creative thinkers. In Design and Technology, we want the pupils to take advantage of drafting and designing concepts, so they feel like they can take risks and learn from their experiences. We want them to use creative skills to construct models which they can then test, leading them to becoming a reflective learner as they evaluate their strengths and recognise where improvements can be made. Being aware of the impact Design and Technology has made on society in recent years, especially electronically and in the digital world. How can we use these innovations to explore our interests? How would they like to influence design in the future?
The curriculum outlines three main stages for the design process, which are design, make and evaluate. These are encompassed in each stage of the design process, whether the pupils are looking at technical knowledge or cooking and nutrition. Technical knowledge explores the context and history of design, whilst cooking and nutrition has a focus on skills and techniques in food, including where food comes from and diets.
Our teaching is based around a spiral curriculum, with key areas revisited again and again with increasing complexity, allowing pupils to revisit and build on their previous learning. Pupils will be able to learn in a variety of ways, through independent tasks, paired and group work. The changing approach to learning means that children are engaged and particular aspects will appeal to the learning styles of different pupils.
When children leave Bracken Leas Primary School we believe they will have a good understanding of a different range of resources and materials and how they are sustainably sourced. Be able to use multiple tools for different purposes, to build models, prototypes and products that fulfil a specific brief for the users. Apply their learning in cooking and nutrition to move forward with a healthy relationship with food, understanding what our bodies need and how food it produced. Build a repertoire of recipes that they have tried and tested, successfully using a range of cooking equipment to achieve their desired result. Have an appreciation of those who have designed things for us and before us, transferring these skills to our peers by celebrating innovative designs and execution. Design purposefully, with an intention to make a positive impact on the wider community, thinking about the footprint we leave behind whilst doing so.
