September 19, 2018

Design and Technology

DT Photo

D&T

AIMS and ETHOS
Design and Technology aims to ensure that all pupils:

  • 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.

Through a variety of creative and practical activities, pupils are taught the knowledge, understanding and skills needed to engage in an iterative process of designing and making. They work in a range of domestic and local contexts (for example, the home, health, leisure and culture and industrial contexts) for example, engineering, manufacturing, construction, food, energy, and fashion.

In Year 7 students study the areas of Textiles, Food and Product Design.

In Textiles they will learn to:

  • Work with textiles materials and components using specialist tools and equipment, including the sewing machine.
  • Mark and cut out material.
  • Use hand sewing techniques, including embroidery, and machine skills to decorate and construct a product.

In Food they will learn:

  • A basic range of cooking skills
  • Hazard awareness and safety
  • Preparation and weighing of ingredients

In Product Design they will learn:

  • Learn basic 3D sketching techniques and how to colour and render drawings to represent materials
  • Workshop safety and hazard awareness
  • Correct use of a range of hand and basic power tools when constructing products
  • Engineer resistant material based materials to manufacture functional products

In Year 8 students continue to develop their skills in the areas of Textiles, Food and Product Design.

In Textiles they will learn to:

  • Work with a range of textiles materials and components, using a variety of specialist tools and equipment.
  • Colour and create pattern on fabric, using the resist dyeing method of tie dye.
  • Use hand sewing techniques, including embroidery, and machine skills to decorate and construct a product.
  • Use the sewing machine to create buttonholes.

In Food they will learn:

  • To cook a range of staple foods
  • A wider range of cooking and food preparation techniques

In Product Design they will learn:

  • To develop their sketching and drawing techniques for more advanced 3D shapes
  • Understand the difference between materials and their properties and use this knowledge when constructing products.
  • Basic Computer Aided Design skills.
  • Develop and construct complex products while exploring their understanding of materials and their working characteristics

In Year 9 students develop advanced skills in the areas of Textiles, Food and Product Design.

In Textiles they will learn to:

  • Work with a wide range of textiles materials and components, using a variety of specialist tools and equipment.
  • Colour and create pattern on fabric, using the resist dyeing method of batik.
  • Develop hand embroidery techniques and skills when using the sewing machine by incorporating applique, quilting and ric rac on the product.
  • Use two different hemming techniques on the product, including bias binding.
  • Use a CAM embroidery machine to embellish the product.

In Food :

  • Students are challenged to carefully manage their time.
  • Prepare multi- cultural dishes.
  • Explore a wider range of cooking techniques including advanced skills to use in professional catering.
  • Reduce food waste through use of leftovers in preparing meals.

In Product Design they will learn:

  • To plan and organise and prioritise their own work to develop independence
  • Construct multi components electronic products engineered to industry standard
  • Advanced tool and machine use for working and constructing products.
  • Further Computer Aided Design skills plus basic Computer Aided Manufacturing principles.

KS4 Aims and Ethos:

At KS4 Design and Technology encourages candidates to be inspired, moved and changed by following a broad, coherent, satisfying and worthwhile course of study and gain an insight into related sectors, such as manufacturing and engineering. They should prepare learners to make informed decisions about further learning opportunities and career choices.

The Department offers three GCSE courses in Design and Technology each with a unique flavour.

GCSE specifications in Design and Technology enable candidates to:

  • actively engage in the processes of design and technology to develop as effective and independent learners.
  • make decisions, consider sustainability and combine skills with knowledge and understanding in order to design and make quality products
  • explore ways in which aesthetic, technical, economic, environmental, ethical and social dimensions interact to shape designing and making
  • analyse existing products and produce practical solutions to needs, wants and opportunities, recognising their impact on quality of life
  • develop decision-making skills through individual and collaborative working
  • understand that designing and making reflect and influence cultures and societies, and that products have an impact on lifestyle
  • develop skills of creativity and critical analysis through making links between the principles of good design, existing solutions and technological knowledge.

Courses offered

AQA GCSE Product Design
This course encourages students to be able to design and make products with creativity and originality, using a range of materials and techniques. Packaging, labelling and instructions are encouraged as part of the complete design proposal and advertising, points of sale, etc can be used to supplement the making experience and help create products which can be evaluated for their commercial viability.

NOTE
All AQA courses have a 60% COURSEWORK ELEMENT AND 40% Written exam at the end of Year 11.

EDUQAS/ WJEC Hospitality and Catering
L1/2 Catering & Hospitality

What is it?

This course concentrates on the hospitality and catering industry. You will develop the knowledge and understanding related to a range of hospitality and catering providers; how they operate and what they have to take into account to be successful. You will have the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. In this qualification, you will also develop food preparation and cooking skills as well as transferable skills of problem solving, organisation and time.

 Is it a GCSE? 

No!  It is a vocational qualification.  However it is ‘worth’ a GCSE if a student gets L2 and all levels are worth points towards further education.

Grading: Level 1 Pass, Level 2 Pass, Level 2 Merit, Level 2 Distinction

What do you cover?

Lots!  The course is split in 60% controlled assessment and 40% exam.

Controlled assessment – This is a scenario set by the exam board.  Students research, then design and plan a two course meal.  There are set criteria that students need to cover.  This culminates in the 3 hours practical. The food cooked must meet the brief.

Exam – the content is the hospitality aspect of the course and is an online assessment that last 90 minutes.

 Sounds Great!  What do I need?

There will be a practical every two weeks’. Therefore it is vital that ingredients are bought in.  Students in receipt of pupil premium will be supported with purchase of ingredients if required.

You also need to have an acceptance that you will need to make, taste and do things that you would not normally choose to!   You will need to portion a whole chicken, fillet a fish and, at times, be under pressure to perform and present dishes within a set time frame.

What can I do with it?

Chef, sports science, dietician, food journalism, product development, home economist, events management, hospitality, front of house, conference management, buyer, production manager, public relations, hygiene control, National Health Service, health promotion, technical management, food quality, food preparation and retail.