Design and Technology is delivered as a carousel for Years 7, 8 and 9. The carousel includes Product Design, Textiles and Food Preparation and Nutrition. Students will learn the design process, design influences, sustainability, computer aided design, computer aided manufacturing, working with wood, plastic and textiles, healthy eating and adapting recipes for dietary needs. All subject areas are available to select at GCSE Level and Product Design is available at A level.
Key Stage 3
Food Preparation and Nutrition: Students develop a knowledge and understanding of the Eatwell plate and eight tips for healthy eating, health and safety in the food room & kitchen, nutrients, adapting recipes and environmental issues and sustainability within the realms of the subject and develop practical skills.
Product Design: Students develop a knowledge and understanding of health and safety in the workshop, computer aided design, computer aided manufacturing, drawing skills, working with wood and plastic, properties of materials and environmental issues and sustainability within the realms of the subject.
Textiles: Students develop a knowledge and understanding of what textiles are, how fabrics and fibres are made, improve graphics and rendering skills, consider a target audience when designing a product and hand embroidery skills.
Food Preparation and Nutrition: Students further develop their knowledge and understanding of healthy eating, international cuisine served in our multicultural society, staple foods around the world and improve their practical skills
Product Design: Students further develop their knowledge and understanding of research relevant to a target audience, improve drawing and rendering skills using CAD, improve skills when working with wood, gain a knowledge and understanding of how CAD and CAM is used when designing and making a prototype, market research, evaluating and the purpose of marketing.
Textiles: Students further develop their knowledge and understanding of sustainability, cultural influence and fibres, learn how to use the sewing machine to create seams and appliqué, improve graphic techniques and rendering skills and consider a target audience when designing a product.
Food Preparation and Nutrition: Students further develop their knowledge and understanding of healthy eating and special diets, essential nutrients in our diet, to understand the reason why recipes are adapted and how recipes can be adapted and to improve their practical skills.
Product Design: Students further develop their knowledge and understanding of designing a product inspired by the work of another designer or artist; improve their design and graphics skills in Graphics and CAD and consider the use of new technology.
Textiles: Students further develop their knowledge and understanding of how a commercial product is created and manufactured, learn and improve sewing machine skills including inserting a zip and a pocket, improve graphic techniques and rendering skills and consider a target audience when designing a product.
Key Stage 4
Years 10 and 11
Design and Technology sets out the knowledge, understanding and skills required to undertake the iterative design process of exploring, creating and evaluating. The subject content has been split into three sections as follows:
- Core technical principles
- Specialist technical principles – either Product Design or Textiles
- Designing and making principles – either Product Design or Textiles
During the course, students will develop skills, knowledge and understanding in:
- How to design, plan and make a unique quality product which demonstrates flair and imagination
- How to use a variety of tools and equipment
- Developing drawing skills either by hand or using CAD
- Innovative design
- Working individually and as a team to develop and analyse existing products and design movements
- Modelling and prototyping
- Developing skills of creativity and critical analysis through making links between the principles of good design, existing solutions and technological knowledge
- The origin, structure and performance of materials and smart materials
- How to integrate and use ICT applications such as CAD (Computer Aided Design) and CAM (Computer Aided Manufacture) into the design and make process
- Consideration of the environment, existing products and society
- Marketing and advertising
- Designing for success
Assessment: Paper 1: 50% of final grade; Non-exam assessment: 50% of final grade
This course can lead to A Level Product Design, Art Textiles and to a range of degree courses.
Career paths include exciting opportunities in the design industry such as architecture, website design, graphic design, display & exhibition, engineering, interior design, marketing, jobs in construction, product design, special effects work, publishing, packaging, working in multimedia, interactive media, teaching, theatre design and working for the environment.
Design and Technology gives students the unique opportunity of developing a broad range skills including problem solving, considering our future environment and independent learning.
GCSE Food Preparation and Nutrition is a creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition. Food preparation skills are integrated into five core topics:
- Food, nutrition and health
- Food science
- Food safety
- Food choice
- Food provenance
In studying food preparation and nutrition, students must:
- Demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment.
- Develop knowledge and understanding of the functional properties and chemical processes as well as 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, and 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.
Practical work: The course has a large practical element. You must be prepared to regularly bring ingredients to school.
Assessment: Paper 1: Written examination: 50% of final grade; Non-exam assessment: 50% of final grade
- Task 1 Food investigation (30 marks)
- Task 2 Food preparation assessment (70 marks)
Career paths include exciting opportunities in the food and drink industry, packaging, marketing, practical careers, cooking and food preparation, publishing, teaching, food scientist and home economist, nursing, social work and dietetics. Alternatively students may choose to embark on an apprenticeship or full time career in the catering or food industries.
Key Stage 5
Years 12 and 13
This is a creative and thought-provoking qualification which gives students the practical skills, theoretical knowledge and confidence to succeed in a number of careers. They will investigate historical, social, cultural, environmental and economic influences on design and technology, whilst enjoying opportunities to put their learning into practice by producing prototypes of their choice.
- Problem solving with creative and innovative strategies.
- The ability to design and develop economically viable products
- Be conscious of global social, cultural and environmental issues related to the industry.
- Attention to detail, numeracy and high levels of computer literacy.
- Be effective communicators, capable of team work and the ability to take on responsibility.
- Be independent and self-motivated and managing to meet deadlines.
Career pathways including exciting opportunities in the design industry such as architecture, website design, graphic design, display and exhibition, design engineering, interior design, marketing, jobs in construction, product design, special effects work, publishing, packaging, working in multimedia, interactive media, teaching, theatre design and working for the environment.
Assessment: Paper 1: Technical Principles: 30% of final grade; Paper2: Designing and Making Principles: 20% of final grade; Non exam assessment: 50% of final grade