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Creative Design Y7

Creative Design Y7

Creative Design enables our students to develop their skills in the designing and making of various products using a variety of media.
They learn through practicing thinking skills and by striving to apply the habits of excellence to a range of practical based activities.
Specifically the courses allow students to be innovative and creative whilst striving for accuracy within their work. Students are encouraged to think flexibly in order to achieve their goals and they work interdependently in partnership with others.
Our students are rightly proud of the products that they design and make throughout the year.

Each student will study Graphic Products, Catering and Nutrition and Textiles during their lower school years (7 & 8).
In year 9 they may choose to specialise in one area of Creative Design to develop their skills further throughout Key Stage 4.

Fertile Questions

Graphic Products

How do graphic products affect our everyday lives?

• Why are graphic products so important to our world?
• How should designer ensure that their designs are accurate?
• Why would a designer choose to use CAD rather than draw by hand?
• When would a graphic designer choose a serif, san serif, stylised or script typeface?

Why do graphic designers use CAD?

• How can the designer ensure that the product is aesthetically pleasing?
• How can you use maths to calculate the correct dimensions of your label?
• How might engineers, doctors and musicians use graphic products in their careers?
• How should you improve your model or prototype?
• How might a designer ensure that the product is aesthetically pleasing?
• Why might pictograms be used on graphic products?

Food Preparation and Nutrition

What qualities does a packed lunch product need?

• Why is personal hygiene and safety important in a kitchen?
• How does using a knife properly influence the quality of the product?
• How do established chefs/cooks influence the way we eat?
• What are the advantages of sensory analysis?
• What is the purpose of using heat with ingredients?
• How does the rubbing-in method help when baking scones?

What qualities does a packed lunch product need?

• How can we manipulate ingredients to create a quality product?
• What is the importance of a design brief and specification?
• What is meant by recipe development?
• How do we evaluate to ensure improvements can be made?
• What makes food products appealing to the target user?
• What adaptations will be made to ensure accuracy and precision in the final product?
• How can you use your peers to assess your work against a specification?