Creative Design enables our students to develop their skills in the designing and making of various products using a variety of media.
All lessons include opportunities to practice thinking skills and students are able 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 have to work interdependently when working in partnership with others.
Our students are rightly proud of the products that they design and make throughout the year.
Years 7 & 8
Each student will study Graphic Products, Catering and Nutrition and Textiles for a term each in both Y7 + 8.
In year 9 they may choose to specialise in one area of Creative Design to develop their skills further throughout Key Stage 4.
Why is blister packaging used widely throughout the retail sector?
• How have the designers ensured that the packaging suits the needs of the target market?
• Why do designers use isometric drawings to present their ideas?
• Which/Why are symbols used on commercial packaging?
• How can you ensure that your ideas are creative, original and unique?
• How should you ensure that the design meets the needs of the target market?
• How should you ensure that you avoid ‘webbing’ while vacuum forming?
• How should making a prototype ensure that your final product is made to be a high quality product?
• How will you ensure that your design is made to be a high quality product?
How could smart materials be used to improve peoples’ lives?
• Where could thermo chromic paint be used?
• How might you use ‘hot foiling’ to improve the aesthetic of your product?
• How should a designer add dimensions to a working drawing?
• Where could polymorph be used?
• How can the development be improved to provide access?
• How can a designer make this product more suitable to the target market?
• How should a designer ensure that the working drawing is high quality?
Food Preparation and Nutrition
What qualities does a product for the school canteen need?
• How can research be used to help develop recipes for a particular need?
• How can a traditional sweet cake be adapted to make a hand-held savoury snack?
• How can the target user be used to identify the success of an outcome
• What is cross contamination and how is it related to risk assessment in food technology?
• How can we compare existing products to help when developing recipe ideas?
• How can we use information gathering to adapt an existing recipe?
• Why is it important to demonstrate accuracy and precision when preparing different vegetables?
• How can we create a specification suitable for a particular need?
• Why is trialling a product important when developing recipes?
What are the formal elements?
• What are formal elements and how can we use them to record what we can see?
• What do we need to consider when assembling a visually interesting composition?
• What are the rules of observational drawing?
• What techniques and materials have the artists used?
• How have they used colour in their work?
• Which materials and techniques will best express the colour and form of your sweets?
• Define the term Texture?
• How should your work be presented?
• What is an annotation? Why is an annotation important?
• What is an artist reference?
• What are the key elements to include on your pages?