Welcome to Technology
Welcome to the Design and Technology. Here you will find information on the subjects delivered within the department. The Design and Technology department offer an exciting curriculum at all key stages where our aim is to provide outstanding lessons, which challenge and engage students with a range of practical and problem-solving skills.
In Design and Technology lessons we hope that students will learn to work confidently, independently and creatively in order to be prepared for the next step in their education.
The department is comprised of two teaching staff and two technicians; each a specialist in their own field.
Meet the Team:
Mrs J Cummings – Head of Department. Catering, Child Development and Health and Social Care teacher email@example.com
Ms E English – Technology teacher and Engineering teacher firstname.lastname@example.org
Mrs R Whitton – Food Technician
Mr D Carter – Technology and Art Technician
Key Stage 3
Throughout KS3 students study Design and Technology for two hours per week. One hour in Technology and the other in Food. Students complete a wide range of projects in both material areas. Throughout the projects students will develop a wide range of skills these include; designing, problem solving, communication, working independently and as part of a team to manufacture a complete and effective end product. There is an emphasis on healthy eating in food linking developing practical skills in producing high quality outcomes.
Key Stage 4
Hospitality & Catering GCSE – WJEC
The current GCSE Hospitality and Catering specification offers a unique opportunity for students to develop their knowledge and extend their skills within hospitality and catering in a vocational context. It is a suitable qualification for those who want a broad background in this area and for those who wish to progress to further education. It will offer valuable preparation for those entering the world of work.
The specification encourages the investigation and study of hospitality and catering in a variety of contexts and uses a range of assessment techniques to enable students to respond through practical and investigative work.
This is currently studied as a two year course across year 9 and 10.
GCSE Hospitality and Catering has two components which make up the final grade at the end of the course: controlled tasks and an exam.
- Two practical tasks selected from a bank of six WJEC set tasks. Internally assessed using WJEC set criteria and externally moderated.
- Task 1 – 15 hours (this year was afternoon tea)
- Task 2 – 30 hours (this year 2 course healthy school dinner including side dishes)
- 1 hour and 15 minutes at the end of the 2 years.
The course content includes many practical lessons which include cooking with the following products:
- Dairy products
- Cereals, flour, rice, pasta
- Convenience products
- Basic dough products
- Basic pastry products
- Cakes, sponges and scones
Students will study a range of topics during the two year course:
- The industry – food and drink.
- Job roles, employment opportunities and relevant training.
- Health, safety and hygiene.
- Food preparation, cooking and presentation.
- Nutrition and menu planning.
- Costing and portion control.
- Specialist equipment.
- Communication and record keeping.
- Environmental considerations.
Further reading and information on the curriculum content studied can be found at:
Hospitality & Catering – WJEC
GCSE Design and Technology: Food Technology
This is currently taught as a one year course to year 11 students.
Students are set a ‘design brief’ where they must research, design, model and make their own food product. They work with a range of ingredients and have the opportunity to use a variety of kitchen equipment such as food processors, pasta machines and liquidisers etc. The students present their work in a portfolio which showcases their design ideas and photographic evidence of their making, which includes their final ‘instore bakery dish@. Theory work is delivered throughout the course in preparation for their exam.
Exam board – AQA
Unit 1 – written paper worth 40% based on pre released material. 2 hour external exam.
Unit 2 – Design and Making practice worth 60% based on folder work and practical work.
GCSE Home Economics Child Development – OCR
Year 9 & 10 – (2 year course) Students will study this course for 3 hours a week in year 9 and 4 hours a week in year 10 where they will complete the course.
The course is divided into three units Unit 1 is the written exam testing students on a range of topics such as family, pregnancy, health and labour, the new born baby and diet for a child aged 0-5 years. The written exam is 1½ hours in length and worth 100 marks 40% of the grade. Unit 2 composes of three short tasks selected from a range of exam board set tasks in controlled assessment conditions. Each are worth 20 marks and the three together total 30% of the final mark. Unit 3 The Child Study, students will study a child between the ages of 6 months and 5 years, researching, observing and writing a report on the outcomes. It is worth 60 marks 30% of the grade.
BTEC Pearson First Award in Engineering
Unit 1 External Examination – 1hr – 50 marks. On computer. The Engineered World
The exam covers the following topics
A – Know about engineering processes used to produce modern engineered products
B – Know about developments in engineering materials and technologies
C – Understand how engineering contributes to a sustainable future.
2 Assignment tasks completed under teacher supervision – 30 and 60 guided learning hours respectively.
Investigating an Engineering Product
- A – Understand the performance requirements of an engineered product
- B Understand the selection of specific materials for use in the components that make up an engineered product
- C – Understand the selection and use of manufacturing processes in an engineered product
- D – Understand the quality issues related to an engineered product.
- A – Select and use tools and work-holding devices for drilling and for turning or milling
- B – Make workpieces using drilling and turning or milling techniques safely.