Key projects, knowledge and concepts covered in Wrens class include:

Mechanical systems-Levers and linkages

Key learning

• Generate realistic ideas and use annotated sketches and prototypes to develop, model and communicate ideas
• Select and use tools with some accuracy to cut, shape and join paper and card
• Investigate and analyse their own and others' products with lever and linkage mechanisms
• Understand and use lever and linkages, and fixed and loose pivots

Electrical systems-Simple programming and control

Key learning

• Gather information and develop and communicate realistic design ideas using annotated sketches and prototypes
• Connect simple electrical components in a series circuit and program an interface to enhance the way the product works
• Investigate and analyse a range of powered products, including programmed, and evaluate their own products and design criteria
• Understand and use computing to program and control products with electrical systems

Structures-Shell structures using computer-aided design (CAD)

Key learning

• Generate ideas and designs, developing them through analysis of shell structures and use CAD to model and communicate ideas
• Plan the making and use appropriate tools and software, explaining their choices.  Use computer-generated finishing techniques
• Evaluate shell structures and their own products
• Develop knowledge of nets of cubes and cuboids and more complex 3D shapes and how to construct strong, stiff shell structures

Textiles-2D and 3D product

Key learning

• Generate design criteria for an appealing, functional product for specific users
• Produce annotated sketches, prototypes, final product sketches and pattern places
• Select fabrics and fastenings according to their functional characteristics 
• Investigate a range of 3D textiles products
• Test their product against the original criteria and the intended user

Food-Healthy and varied diet

Key learning

• Generate ideas and develop design criteria for an appealing product for a user and a purpose
• Plan the main stages of a recipe, listing ingredients, utensils and equipment
• Select from a range of ingredients to make appropriate food products
• Carry out and record evaluations of a variety of ingredients and products
• Know a range of appropriate ingredients, and whether they are grown, reared or caught