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Design Technology

Key Stage 3

 

 

 

 

What do students study and in what order?

RM Robot, acrylic Headphone holder DT Theory of Design, graphics and a Design and Manufacture project.

Basic cooking skills, Healthy eating, Health and safety, where food comes from Pizza project.

Cushion project Multi-cultural design and Re-cycling. Fabric embellishment, environmental issues linked with the textiles industry.

Design and manufacture Project PD/RM Electronic,

Multi-cultural foods including vegetarianism, designing for economy, ethical food, environmental issues, functions of ingredients and nutrition.

Theory of design and manufacture. Re-usable shopping bag project.

How are students assessed?

They will have continuous assessment throughout the year on practical work and design folders.

Students will sit an exam at the end of the year covering the theory they have covered in the lessons throughout the year.

They will be researching a range of products, compiling mood boards, mind maps, flowcharts etc, undertaking surveys and questionnaires, generating ideas, writing a plan of work, using the internet for research, acquiring specific ingredients, materials and resources, doing additional practical work, writing up what they did in lessons, planning class presentations, and evaluating projects.

How can parents best support their child?

Ensuring they bring the necessary ingredients, materials and equipment. Helping them with any homework, giving them the opportunities to make products at home. Encouraging them to use websites such as www.technologystudent.com

To enable the Technology department to offer a full range of exciting projects during KS3 we ask for a materials contribution of £10 in year 7. This contribution covers all the materials and processes involved in the manufacture of 6 quality products.

For students starting in year 7 we ask for a contribution of £10 to cover all the projects over KS3.

Key Stage 4

 

 

 

What topics do students study and in what order?

The courses follow the specifications from the exam board and cover NEA/ examination practise and theory throughout the first year of the course. In the second year the NEA and examination theory is covered in full.

What exam board do we follow?

Food Preparation and Nutrition, https://www.aqa.org.uk/subjects/food/gcse/food-preparation-and-nutrition-8585

Design Technology, https://www.aqa.org.uk/subjects/design-and-technology/gcse/design-and-technology-8552

NCFE V-certs Craft http://www.ncfe.org.uk/media/271672/L2%20Creative%20Craft%20-%20Qualification%20specification.pdf

https://www.qualhub.co.uk/qualification-search/qualification-detail/ncfe-level-2-technical-award-in-graphic-design-4569

Level 1/2 Vocational award in Hospitality and Catering

http://www.eduqas.co.uk/qualifications/hospitality-and-catering/

How are students assessed?

They will have continuous assessment throughout the year on practical work and design folders

Food Preparation and Nutrition - 50% examination and 50% coursework split between two NEA coursework elements and a 3 hour practical exam completed in the classroom.

Hospitality and Catering - 60% coursework including a 2 hour practical examination in the classroom - 40% external examination.

NCFE courses - 75% coursework and 25% externally assessed unit completed as an exam in the classroom.

GCSE Design Technology - 50% coursework and 50% external examination.

How long are the examinations?

Food Preparation and Nutrition - 1 hour 45 minutes.

Hospitality and Catering - 90 minute examination. 

NCFE courses - internal 15 hour exam based on a coursework theme from the exam board.

GCSE Design Technology - 2 hour examination.

What is covered on the course?

Food Preparation and Nutrition - Food Preparation and Nutrition is a Technology GCSE which focuses on the study and manipulation of food products as a material. Students learn how different ingredients react and function during the preparation and cooking of different food products. During the first year students will produce a variety of products to build skills and knowledge of the functions and properties of food.

In the second year the students will work on 2 assessed tasks:

Task 1: Food investigation to show the students’ understanding of the working characteristics, functional and chemical properties of ingredients.  Practical investigations are a compulsory element of this task.

Task 2: Food preparation assessment to show the students’ knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task.  Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved.

Hospitality and catering -  Hospitality and Catering focuses on the food and hospitality industry.  The students will learn about all sectors of the industry alongside food preparation and presentation techniques. This qualification is intended for students who are interested in food preparation and wish to develop skills and knowledge that will prepare them for further study or employment within this sector. It will particularly appeal to learners who are looking for a course that is practical in nature.

The Technical Award in Food and Catering will give learners the opportunity to develop an understanding of: • practical food preparation skills and techniques • meal and menu planning • cooking methods and recipes • commercial practice • career opportunities in the catering sector • food hygiene and safety.

Students will gain a broad understanding of commercial food production and an awareness of related career paths. They will be expected to make a range of food products and will develop skills related to commercial food preparation including food hygiene, food presentation and considering production in quantity. Learners will be expected to apply technical and practical expertise to ensure that food meets customer needs and preferences and is appropriate for a given occasion. They will also have acquired skills that will be valuable no matter what career path they choose including team working, problem-solving and communication.

During the first year students begin with to build skills and knowledge in food preparation.  Students then progress onto their chosen major project. In addition to this, students study the theory of food to prepare them for the written paper.

NCFE courses – Unit 01 Exploring the course and enterprise skills, Unit 02 Research and develop design ideas for portfolio, Unit 03 Respond to a brief, Unit 04 Produce final practical work, The NCFE Certificate is a practical qualification which enables students to understand a range of skills. Students learn how to design for a brief. Students will develop a portfolio of work including design ideas and research.

This qualification aims to enable learners to develop basic skills in design and research, provide learners with underpinning knowledge of the different processes and prepare them for further study in related areas. They will produce a portfolio of work and work with different media.

GCSE DT - Design Technology GCSE focuses on the study and manipulation of materials into commercial products. Students learn how to shape and join materials to make high quality, imaginative and functional prototypes using knowledge of materials, components and technologies.

During the first year students begin with varied projects to build skills and develop knowledge of the design and making process. This includes learning a broad knowledge of materials, components and technologies. Students then progress onto their chosen major project. Technologists learn to think creatively around a design brief and build on many design and presentation skills learnt in Key Stage 3. The GCSE allows students to study core technical and designing and making principles, including a broad range of design processes, materials techniques and equipment. They will also study specialist technical principles in greater depth using key design and technology terminology including those related to: designing, innovation and communication; materials and technologies; making, manufacture and production. In addition to this, students study the theory of design technology to prepare them for the written paper.

How can parents best support their child?

Ensuring they bring the necessary ingredients, materials and equipment. Helping them with any homework, giving them the opportunities to make products at home. Encouraging them to use websites such as www.technologystudent.com

Homework will include the following during the Key Stage:

Researching a range of products, compiling mood boards, mind maps, flowcharts etc, undertaking surveys and questionnaires, generating ideas, writing a plan of work, using the internet for research, acquiring specific ingredients, materials and resources, doing additional practical work (at lunchtimes or after school), writing up what they did in lessons, planning class presentations, and evaluating projects.

On-going folder work will have targets written from the teacher which can be used to support your child.

Websites include: http://technologystudent.com/ http://www.nutritionprogram.co.uk

http://meatandeducation.redmeatinfo.com

www.nutrition.org.uk

http://www.bbc.co.uk/schools/gcsebitesize/design/

https://www.pinterest.com/

 

 

KS5

What do students study and in what order?

The courses follow the specifications from the exam board and cover NEA/ examination practise and theory throughout the first year of the course. In the second year the NEA and examination theory is covered in full.

Design Technology - The exams and non-exam assessment will measure how students have achieved the following assessment objectives. AO1: Identify, investigate and outline design possibilities to address needs and wants.  AO2: Design and make prototypes that are fit for purpose.  AO3: Analyse and evaluate:  design decisions and outcomes, including for prototypes made by themselves and others, wider issues in design and technology.  AO4: Demonstrate and apply knowledge and understanding of technical principles and designing and making principles

The level 3 Food Science and Nutrition course is designed to give students an understanding of food science and nutrition which is relevant to many industries and job roles. Many employment opportunities within the field of food science and nutrition are available to graduates.

The first mandatory unit will enable the learner to demonstrate an understanding of the science of food safety, nutrition and nutritional needs in a wide range of contexts, and through on–going practical sessions, to gain practical skills to produce quality food items to meet the needs of individuals. The second mandatory unit will allow learners to develop their understanding of the science of food safety and hygiene; essential knowledge for anyone involved in food production in the home or wishing to work in the food industry. Studying one of the two optional units will allow learners the opportunity to study subjects of particular interest or relevance to them, building on previous learning and experiences. 

What exam board do we follow?

AQA Design Technology https://www.aqa.org.uk/subjects/design-and-technology/as-and-a-level/design-and-technology-product-design-7552

Level 3 Food Science and Nutrition  http://www.eduqas.co.uk/qualifications/food-science-and-nutrition/

How are students assessed?

50% Examination 50% coursework at GCSE and the examinations are 2 hours 30 minutes. Controlled assessments consists of a design folder and practical work throughout the course.

Food Science and Nutrition - 2 pieces of internally assessed coursework, 25% each.  1 externally assessed piece of coursework, 25%, 1 externally assessed piece of coursework 25% and 1 externally assess examination, 25%.

What is covered on the course?

A-level Design and Technology: Product Design requires students to engage in both practical and theoretical study. This specification requires students to cover design and technology skills and knowledge as set out below. These have been separated into:  technical principles and designing and making principles.

WJEC Level 3/4 Diploma in Food Science and Nutrition is an Applied Qualification. This means that each unit within the qualification has an applied purpose which acts as a focus for the learning in the unit. The applied purpose demands learning related to authentic case studies. It also requires learners to consider how the use and application of their learning impacts on themselves, other individuals, employers, society and the environment. The applied purpose will also allow learners to learn in such a way that they develop: · skills required for independent learning and development · a range of generic and transferable skills · the ability to solve problems · the skills of project based research, development and presentation · the fundamental ability to work alongside other professionals, in a professional environment.

How can parents best support their child?

Ensuring they bring the necessary ingredients, materials and equipment. Helping them with any homework, giving them the opportunities to make products at home.

Encouraging them to use websites such as the design museum and keeping up to date with new technology developments (BBC Click)

They will have continuous assessment throughout the year on practical work and design folders.

Homework will include the following:

Researching a range of products, compiling mood boards, mind maps, flowcharts etc, undertaking surveys and questionnaires, generating ideas, writing a plan of work, using the internet for research, acquiring specific ingredients, materials and resources, doing additional practical work (at lunchtimes or after school), writing up what they did in lessons, planning class presentations, and evaluating projects.

On-going folder work will have targets written from the teacher which can be used to support your child.

 

 

 

 

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