Design Technology
KEY STAGE 3 CURRICULUM
Design and Technology is an inspiring, rigorous and practical subject. Through a variety of creative and practical activities, students are taught the knowledge, understanding and skills needed to engage in an iterative process of designing and making. They follow a rotational learning programme following Cooking and Nutrition, Resistant Materials and Textiles. Students follow the Design and Technology National Curriculum 2014. Our curriculum supports their transition from Key Stage 2 and develops the knowledge and skills required for the GCSE courses offered at KS4 in all areas of Design Technology.
Year 7
| Specialism | |
| Food |
Key Questions: Why are there so many rules in the Food room? Why does it matter what I eat? Why is food cooked? How do I use electrical equipment?
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| Resistance Material |
Key Questions: Why are there rules in the workshop? What skills will I learn? How will I design and make a desk tidy? How will I design and make a wooden jewellery box? Students will have the opportunity to design, make and evaluate:
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| Textiles |
Key Questions: Why are there rules in the Textiles room? Can I develop my hand and machine sewing skills? How can I add decorative embellishment to my design idea? Students will have the opportunity to design, make and evaluate: Printed and embellished cultural cushions. |
Year 8
| Specialism | |
| Food |
Key Questions: Why is temperature control important? Sauces – What are they? Why are they used? How are they made? Raising Agents- What are they? Why are they used? Why do I need to eat food? Development of knowledge and skills through focussed learning and practical activities. Selection of practical food products made include: Chicken / Vegetable skewers or Chilled Cheesecake, Pasta Bake – Roux or reduction sauce, Mechanical raising agent: Swiss Roll, Biological raising agent: Yeast product – Savoury/Sweet Pinwheels. Nutrient rich- Savoury Muffins. |
| Resistance Materials |
Key Questions: What is CAD/CAM? How will Tech Soft 2D aid the development of design ideas? Development of knowledge and skills through focussed learning and practical activities. Students will have the opportunity to design, make and evaluate:
Coated Steel key ring |
| Textiles |
Key Questions: What different methods exist in creating embroidery stitches and where can they be used effectively in a design? How can I develop my machine sewing skills safely? How can I add decorative embellishment to my design idea? Students will have the opportunity to design, make and evaluate: Printed and embellished Wall hanging/Organiser |
Year 9
| Specialism | |
| Food Module |
Key Questions: Is food a science? Can I make my own pasta? Where do bacteria come from? Why must my diet be balanced? Development of knowledge and skills through focussed learning and practical activities. Selection of practical food products made include: Investigation practical: Popcorn, Shortcrust pastry Tartlets, Flaky Pastry savoury product, Mini Victoria Sandwich Cakes, Viennese fingers. Savoury/sweet product for teenager. Investigation practical: Meringue/honeycomb. Investigation practical: making homemade pasta. |
| Resistant Materials |
Key Questions: What is waste management? What is a circular economy? How can we repurpose used plastic in order to reduce waste? Students will develop knowledge on waste management and a circular economy. Students will have the opportunity to design, make and evaluate creative and innovative prototypes based on the circular economy model. |
| Textiles |
Key Questions: How can we gain inspiration from artists/designers to create unique and sophisticated designs. How can I further develop my machine knowledge and sewing skills safely? How can I repeat my stencil printing and create a co-ordinating Applique? How does my work reflect my artist? Students will have the opportunity to design, make and evaluate: Printed and embellished work of art. |
Key Stage 4 Curriculum
AQA GCSE FOOD PREPARATION AND NUTRITION
OPTION SUBJECT
COURSE CONTACT: MR A FEATON - HEAD OF ART, DESIGN AND TECHNOLOGY
Exam Board Website:: http://www.aqa.org.uk/subjects/food/gcse/food-preparation-and-nutrition-8585
Course Content
This is a creative course which focuses on practical cooking skills to ensure students develop a clear understanding of nutrition, food provenance and the working characteristics of food materials.
Food preparation skills are integrated into five core topics:
- Food, nutrition and health
- Food science
- Food safety
- Food choice
- Food provenance
Students will make a wide selection of food products and also participate in Investigational activities.
Assessment Details
- Written Examination – 50%
- Non –exam assessment- 50%
- Task 1 Food Investigation
- Task 2 Food preparation assessment
Why Study This Course?
A career in the food industry due to the students’ extensive knowledge and skill in food development and production.
A career in the Health services due to the students’ ability to plan and prepare healthy food products for specific target groups. Leading on to AS/A2/ BTEC National courses and apprenticeships at Key Stage 5.