Design and Technology

Subject Department and Lead(s)

Subject: Design and Technology

Head of Department: Mrs E King

Curriculum Area Vision and Intent

Design and technology is an inspiring, rigorous and practical subject. Using creativity and imagination, pupils design and make products that solve real and relevant problems within a variety of contexts, considering their own and others’ needs, wants and values. They acquire a broad range of subject knowledge and draw on disciplines such as mathematics, science, engineering, computing and art. Pupils learn how to take risks, becoming resourceful, innovative, enterprising and capable citizens. Through the evaluation of past and present design and technology, they develop a critical understanding of its impact on daily life and the wider world. High-quality design and technology education makes an essential contribution to the creativity, culture, wealth and well-being of the nation. Our purpose built Design and Technology rooms provide a dedicated teaching space for a variety of specialisms and boast a range of expert facilities to enrich our curriculum offer.

KS3 provision summary

All learners have access to design and technology provision for 1 hour per week. Learners will spend half of the year in cooking and nutrition and the other half of the year in resistant materials.

Aims

Develop the creative, technical and practical expertise needed to perform everyday tasks confidently and to participate successfully in an increasingly technological world.
Build and apply a repertoire of knowledge, understanding and skills in order to design and make high-quality prototypes and products for a wide range of users.
Critique, evaluate and test their ideas and products and the work of others.
Understand and apply the principles of nutrition and learn how to cook.

Cooking and Nutrition

Understand and apply the principles of nutrition and health
Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet.
Become competent in a range of cooking techniques (for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes).
Understand the source, seasonality and characteristics of a broad range of ingredients.

Resistant Materials

Use research to identify and understand user needs, identify and solve their own design problems, develop specifications, generate creative ideas and develop and communicate design ideas.
Select and use specialist tools, techniques, processes, equipment and machinery.
Select and use a range of materials and components.
Analyse the work of past and present professionals and investigate new and emerging technologies.
Test, evaluate and refine their ideas and products against a specification.
Understand developments in design and technology, its impact on individuals, society and the environment.
Understand and use the properties of materials, mechanical systems, electrical and electronic systems.
Apply computing and use electronics to embed intelligence in products.

KS3 Curriculum Maps

Year 7 Curriculum Map

Year 8 Curriculum Map

Year 9 – Curriculum Map

KS4 provision summary

All learners who have opted to study a design and technology subject at KS4 will have access to provisions for 2 hours per week.

WJEC Eduqas Level 1/2 Constructing the Built Environment

This course is designed to support learners to develop an awareness of construction processes. It provides learners with a broad introduction to the different trades involved in the sector, the importance of safety and security, and the types of career opportunities available.

Learners will gain valuable knowledge of:

• Trades including bricklayers, carpenters, electricians etc.

• Site inspectors

• Project managers

• Architects

• Quantity surveyors

Learners will 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

Learners are required to successfully complete 3 mandatory units.

Unit 1 - Safety and security in construction (25%) Externally Assessed Written Examination

Unit 2 - Developing construction projects (50%) Internally Assessed Project

Unit 3 - Planning Construction Projects (25%) Externally Assessed Written Examination

Learners could progress to:

• Level 3 Professional Construction Practice

• Apprenticeships in construction

Closely linked subjects:

• Engineering

• Maths

• Science

NCFE Level 1/2 Technical Award in Engineering

This course is design to provide learners with the skills, knowledge and understanding of the applied study of good engineering practices and an understanding of working in the sector.

Learners will gain valuable knowledge of:

Engineering disciplines
The science and mathematics that is applied in engineering
How to read engineering drawings
Properties and characteristics of engineering materials and know why specific materials are selected for engineering applications
Engineering tools, equipment and machines
Production planning techniques
Processing skills and techniques applied to materials for a manufacturing task equipment

Learners are required to successfully complete 2 mandatory units.

Unit 1 - Understanding the Engineering World (40%) Externally Assessed Written Examination

Unit 2 - Skills and Techniques in Engineering (60%) Internally Assessed Synoptic Project

Learners could progress to:

A Level in Design Technology or Physics
Level 3 Applied General Engineering
Level 3 Technical Level in Engineering
An apprenticeship sector such as Aerospace Engineer or an Electrical/Electronic Support Engineer or Engineer

Closely linked subjects:

Design and Technology
Maths
English
Business

WJEC Eduqas GCSE Food Preparation and Nutrition

This course equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.

By studying food preparation and nutrition learners will:

Be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment
Develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks
Understand the relationship between diet, nutrition and health. Including the physiological and psychological effects of poor diet and health
Understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices
Demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food
Understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes

Learners are required to successfully complete 2 mandatory components.

Component 1: Principles of food preparation and nutrition (50%) Externally Assessed Written Examination

Component 2: Food preparation and nutrition in action (50%) Internally Assessed Controlled Assessment

Assessment 1: The Food Investigation Assessment (8 hours)

Assessment 2: The Food Preparation Assessment (12 hours)

Learners could progress to: