DESIGN AND TECHNOLOGY

Overview

Within the Design and Technology Department at KS3 we offer:

  • Food
  • Resistant Materials
  • Textiles
  • Product Design

Throughout KS3 you will have the opportunity to spend a full term in each of the areas to learn valuable practical and theoretical knowledge and life skills. More information is available from each of the specific subject areas

In KS4

Within Design & Technology we offer –

GCSE Design and Technology

GCSE Food Preparation and Nutrition

Each GCSE is made up of 2 units

Unit 1 Written Paper - June of Year 11 based on the specification

50% of total marks

2 hours

100 marks

Unit 2 Design and Making Practice Controlled assessment

Year beginning of year 11

50% of total marks

Approximately 30 hours

100 marks

Consists of a single design and make activity from a range of board-set tasks

As all Technology GCSEs are 50% Controlled Assessed coursework there is a great opportunity for students to gain excellent marks in their coursework, and therefore help them achieve good overall GCSE grades.

All work, with the exception of research and preparation, should be completed by students under supervision in school time. Teachers may review students' work and may provide advice at a general level. Teachers, however, must not provide detailed and specific advice on how the draft may be improved to meet the assessment criteria. Controlled assessment must be completed in lesson time under exam conditions within the time limit.

GCSE Design and Technology

In this new GCSE students will need a breadth of technical knowledge and understanding that consists of looking at all the different materials involved in D&T including Papers and boards, Timber, Metals and alloys, Polymers, Textiles, Composites and understanding.

  • New and emerging technologies
  • Energy storage and generation
  • Modern and smart materials
  • Systems approach to designing
  • Mechanical devices
  • Materials and their working properties.

All of this section must be taught and all will be assessed in the written exam

This new GCSE cover all the theory specification before students carryout a substantial design and make task

Assessment criteria:

    • Investigating
    • Designing
    • Making
    • Analysing and Evaluating

Students will choice which material they would like to work with (wood, plastic, textiles) and produce a working prototype and a portfolio of evidence.

30 hours (max 40 pages)

Work will be marked by teachers and moderated by AQA.

GCSE Food Preparation and Nutrition

This is a new GCSE to replace GCSE Catering and Food Technology. It includes the catering practical skills with the food science and nutrition theory from food technology.

This is the only GCSE now available for those interested in cooking.

This course offers you the chance to learn basic chef and knife skills with theoretical understanding of food science and nutrition.  

This course gives you the opportunity to develop and enhance practical skills and theoretical knowledge.

You will be expected to bring ingredients and will cook every double lesson.

This course is

50% coursework to start in year 11

50% 1hr 45min exam at end of year 11

It involves 2 written tasks for coursework –

Assessment 1: The Food Investigation Assessment 15% of total qualification (1500-2000 words)

Assessment 2:The Food Preparation Assessment 35% of total qualification (20 hours including a 3 hour practical )This assessment will require learners to Plan, prepare, cook and present a selection of dishes, to meet particular requirements such as a dietary need, lifestyle choice or specific context.

 

Design & Technology Department Exam Boards

Technology - www.aqa.org.uk

 

Food - www.eduqas.co.uk

 

Any enquiries about Design and Technology can be made by emailing the address below...

dt.enquiries@wernethschool.com

 

FOOD

Food

Key Stage 3

In Year 7

We give an introduction to food technology. We study basic food hygiene & safety, healthy eating and the eatwell guide and finish by designing and making healthy snack foods. We follow the new food curriculum entitlement and every child in KS3 gets the opportunity to cook.

The students make a variety sweet and savoury of dishes from scratch including fresh fruit salad, scones, cous cous salad, noodle salad, cookies and pizza

In Year 8

We study in more depth health & safety and especially hygiene and food poisoning. We debate and research a healthy diet and nutrition and concentrate on making healthy multicultural staple dishes.

The students make more savoury dishes including tomato and vegetable soup, bread, risotto and pasta dishes finishing with their own choice of savoury multicultural dish.

Key Stage 4


Food Preparation and Nutrition GCSE
This is a new GCSE to replace GCSE Catering and Food Technology. It includes the catering practical skills with the food science and nutrition theory from food technology. This is the only GCSE now available for those interested in cooking.

Why should you study Food Preparation and Nutrition GCSE?
Do you have a passion for food? Want to learn how to cook like a chef? This course offers you the chance to learn basic chef and knife skills with theoretical understanding of food science and nutrition.  This course gives you the opportunity to develop and enhance practical skills and theoretical knowledge. You will be expected to bring ingredients and will cook at least once every two weeks in the double lesson.

Who is it suitable for?
This course is suitable for those students wishing to follow a practical subject, providing expert life skills. You must have a passion to want to learn how to prepare and cook dishes the professional way and you will be expected to bring ingredients. You must be organised, hardworking and able to work in a team.

Where will it take you?
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.

It provides you with a good background in cooking and knife skills as well as a starting point for careers including teaching, Home Economist, Food Technologist and jobs in the Food and Catering Industry, as well as providing you with excellent life skills.  

What will be studied in your first year?
In Year 9 you will study an introduction to the course concentrating on building practical skills and looking at the science behind food and nutrition and healthy eating. You will also complete an assessment task based on preparing and cooking a range of healthy dishes.

You will be cooking at least every other week and you will be expected to bring ingredients.

When and in what way will you be assessed?
Examination assessment – based on the six areas of content above
Written examination: 1 hour 45 minutes, 50% of the qualification, 100 marks
Non-examination assessment
50% of the qualification, 100 marks based on 2 assessments set in Year 11 –
Assessment 1: The Food Investigation Assessment 15% of total qualification
A Food Investigation will be set that will require each learner to:


(i) (a) research and plan the task
(b) investigate the working characteristics, function and chemical properties of ingredients through practical experimentation and use the findings to achieve a particular result
(c) analyse and evaluate the task
(ii) produce a report which evidences all of the above and includes photographs and/or visual recordings to support the investigation

Assessment 2:The Food Preparation Assessment 35% of total qualification
This assessment will require learners to Plan, prepare, cook and present a selection of dishes, to meet particular requirements such as a dietary need, lifestyle choice or specific context.
Key strengths required for studying this subject:

  • be prepared to purchase and bring ingredients;
  • enthusiasm to make and do practical tasks;
  • be organised and planned;
  • be able to work under pressure and to deadlines;
  • have good communication and teamwork skills;
  • be computer literate.

Mrs R. Oakes
Subject Leader of Technology


More information available at www.eduqas.co.uk

PRODUCT DESIGN

Product

Key Stage 3

Year 7

Product Design offers students the opportunity to develop creativity and practical skills. In Year 7, students design and make an acrylic door hanger using the laser cutter. This introduces students to the world of Product Design and students learn how to design for a specific user as well as developing graphic skills. Students also have the opportunity to work with a range of materials, tools and machinery.

Year 8

In Year 8 students design and make an architectural bird house, based on the theme of environmentally friendly green design. Students study the impacts on the environment and designing for purpose. This project builds on prior design technology skills and students have the opportunity to develop hands-on practical skills as well as graphics and presentation skills.

Year 9

In Year 9, students will begin preparation for the Design and Technology GCSE. They will undertake a range of design and make project covering a range of skills in a range of material areas. This project is designed to build on prior knowledge and prepare students for GCSE Design and Technology in year 10 and 11.

Students work with a range of materials and use industrial processes to produce products that can be commercially mass produced. Also in Year 9, students gain experience of using a range of tools and machinery and have hands on experience using a range of materials including Timbers, Plastics and Fabrics.

RESISTANT MATERIAL

Resistent Material

Year 7

Pupils tackle a design and make assignment (DMA) on the theme ‘Concorde’, in which they design and  make a model Concorde. To help them develop their design ideas they try to develop a corporate identity through research into airline companies, which they evaluate and modify before starting to make their final product.

Pupils gain the knowledge, skills and understanding they need to carry out the DMA successfully through product evaluation activities and focused practical tasks. They will:

  • use manufacturing aids, eg jigs, tools and templates, to help with volume production
  • use simple prototypes, models and mock-ups to evaluate design ideas
  • use a range of cutting, shaping and forming processes, eg sawing, line bending
  • use specified hand-tools to cut and form materials safely

There are also opportunities for pupils to:
use and understand a batch production technique
learn that marketing is an important part of designing and making a product.

Year 8

Pupils tackle a design and make assignment (DMA) on the theme ‘Noughts and Crosses’. They develop a game which is aimed at being sold in a retail outlet. Their game will also involve the use of CAD/CAM to produce the symbols or graphics on the cubes. The game will be packaged to produce a professional finish and promotional material/posters etc designed to attract potential buyers.

Pupils gain the knowledge, skills and understanding they need to carry out the DMA successfully through product evaluation activities and focused practical tasks.

They learn about batch production, including how to develop a basic design that can be varied or personalised for particular clients use manufacturing aids, eg jigs, tools and templates, to help with volume production learn that making identical parts in a batch can be cost effective and ensures accuracy.

There are also opportunities for pupils to use ICT to help design and make single items and small batches, when appropriate, and use spreadsheets to help them with costing and scaling up justify their decisions about materials and methods of making

 

TEXTILES

Textile

Key Stage 3

Year 7

In year 7 students design and make a fabric snakes and ladders game. The project gives them a chance to develop their creativity and gain practical skills. They are introduced to the world of design, learning about designing for a specific user, the importance of research and development as well as an opportunity to work with a range of Textiles techniques, tool and machinery. Both literacy and numeracy are embedded into the scheme of work, enabling students to gain confidence in using subject specific words and applying maths to enable accurate designing and making.

Year 8

Students in year 8 design and make a monster toy suitable for a young teenager. They build on the skills learnt in year 7 to design, develop and produce a suitable product. Creativity underpins this scheme of work encouraging students to be imaginative not only in their design work but in their presentation of written work. They learn how pattern cutting and fabric embellishment can turn their ideas into real products and how electronics can be used to enhance their designs.

Year 9

Students begin to see the world through the eyes of a designer as they engage with target markets, research and product development. They study Pop Art, from the 1960’s, looking at how the past can inspire modern design and how artists work can be used to develop pattern. Analytical and evaluative skills run through this project enabling students to perfect their ideas and improve their communication skills.

Painting and dying techniques are used to create exciting cushions, which could be sold in a modern international homeware store.