Technology

Welcome to the Technology department

Design and Technology and Food and Nutrition

Year 7 (Phase 2) Design and Technology and Food and Nutrition

Students in Year 7 rotate around the four disciplines of Resistant Materials, Textiles, Graphics and Food and Nutrition.  Students focus on Health and Safety, developing contextual challenges and detailed design specifications, using research to inform their designs. Computer aided design (CAD) packages are used to model their ideas and they then manufacture their product using specialist equipment, hand tools and materials.  Students also incorporate electronic components into their work. Students evaluate their products against their specification and identify ways of improving them.  They also learn about different materials, properties, manufacturing processes, sustainability and environmental issues.

Within Food and Nutrition, students work hard to become competent in many basic culinary techniques and demonstrate some high-level culinary skills.  These skills will allow them to make both savoury and sweet food products with competence at home and for themselves in the future.  All students study nutrition and healthy eating in line with government initiatives to combat diet induced poor health and obesity.

 

Year 8 (Phase 2) Design and Technology and Food and Nutrition

Year 8 students again rotate around the four disciplines covered in Year 7, but are expected to work more confidently in a range of contexts and consider a range of lifestyle factors such as health and wellbeing, cultural, religious and socio-economic contexts of their intended users when designing products and are encouraged to take creative risks when making design decisions.  Students will also consider a wider range of factors including consumer choice, ergonomic and anthropometric features.  Students use specifications to inform the design of innovative, functional, appealing products that respond to needs in a variety of situations.  Students select appropriately from specialist tools, techniques, processes, equipment and machinery, including computer-aided design and manufacture to validate their designs in advance of manufacturing products with increasing standards of quality and precision.  Students adapt their methods of manufacture to changing circumstances and recognise when it is necessary to develop a new skill or technique.  Students also learn how to adjust the settings of equipment and machinery such as sewing and drilling machines.

Within Food and Nutrition, students learn a broad range of preparation techniques and methods whilst cooking portable sweet and savoury food products.  They are encouraged to modify recipes to their taste and according to healthy eating guidelines whilst focusing on the importance of good nutritional information to inform current and future dietary requirements.

 

 

Key Dates:

Baseline assessment w/c 2nd Sept

Rotation 1 – 02/09/19 – 22/11/19

Rotation 2 – 25/11/19 – 14/02/20

Rotation 3 – 24/02/20 – 15/05/20

Rotation 4 – 18/05/20 – 24/07/20

 

AQA GCSE Design and Technology

 

Year 9 (Phase 3) AQA GCSE Design and Technology

Students studying GCSE Design and Technology build upon the key skills addressed during Phase 2 and explore in more depth the core and specialist technical principles needed through a range of written and practical activities.  The course structure is 50% theory examined through a 2-hour paper in Year 11 and 50% non-examined assessment (NEA) which completed in Year 11.

Term 1 Theory: Health and Safety, Materials and their working properties, Common specialist technical principles and Timber based materials

Term 1 Practical: Wood joints, photo frame and packaging

Term 2 Theory: Materials and their working properties and Metal based materials,

Term 2 Practical: Pewter casting and vacuum forming

Term 3 Theory: Polymers and Textile based materials

Term 3 Practical: Pencil case, passive speaker and plastic phone stands

Year 10 (Phase 3) AQA GCSE Design and Technology

Term 1 Theory: New and emerging technologies, Energy, materials, systems and devices and Materials and their working properties

Term 1 Practical: Storage, smart materials and lamp

Term 2 Theory: Electronic systems

Term 2 Practical: 3d Printing

Term 3 Theory: Paper and boards

Term 3 Practical: NEA

Year 11 (Phase 3) AQA Design and Technology

Term 1 Theory: Designing principles

Term 1 Practical: NEA

Term 2 Theory: Making principles

Term 2 Practical: NEA

Term 3 Theory: Exam preparation

Useful Websites:

http://www.technologystudent.com/

https://www.senecalearning.com/

http://www.designandtech.com/

http://ww1.school-electronics.co.uk

http://wiki.dtonline.org

https://www.bbc.co.uk/bitesize/subjects

https://www.aqa.org.uk/subjects/design-and-technology/gcse/design-and-technology-8552

Career Routes:

A GCSE in design and technology can lead to A-level and degree courses in design or manufacture and can also be useful for apprenticeships in carpentry, construction, food manufacture, fashion and textiles, interior manufacturing, and engineering technology.

Design and technology can set you up for a career in a wide variety of industries such as fashion, engineering, architecture, information technology, careers in hospitality, and even education.

Popular careers for people with design and technology qualifications include fashion designer, tailor, product designer, architect, software engineer, civil engineer, carpenter and chef.

 

WJEC Hospitality and Catering

Year 9 (Phase 3) WJEC Hospitality and Catering

Students studying WJEC Hospitality and Catering are exploring all aspects of the hospitality and catering industry, which not only includes the practical skills necessary for catering but also industry-based knowledge.  The structure of the course is 40% theory examined through a 2-hour paper sat initially in Year 10 and a NEA that is 60% of their final grade in Year 11.

Term 1 Theory: Health and Safety, Level 2 Certificate in Food Hygiene, Health and Safety: responsibilities of employers and employees for personal safety, Risk and control measures for personal safety in hospitality and catering, Food-related causes of ill-health, Food allergies and intolerances

Term 1 Practical: Pastry and Bread making skills.

Term 2 Theory: The hospitality and catering industry

Term 2 Practical: Methods of making cakes and biscuits

Term 3 Theory: Exam preparation

Term 3 Practical: Limited due to exam preparation.

 

Year 10 (Phase 3) WJEC Hospitality and Catering

Term 1 Theory: The operation of the kitchen and front of house, legislation, meeting customer requirements

Term 1 Practical: Main meals and desserts

Term 2 Theory: Mock NEA task

Term 2 Practical: Main meals and presentation skills workshops.

Term 3 Theory: Exam preparation

Term 3 Practical: Limited due to exam preparation.

 

Year 11 (Phase 3) WJEC Hospitality and Catering

During Year 11 students will be studying the key information required to complete their NEA task work 60% of their grade.

Term 1 Theory: Nutrition and special diets, nutrient deficiencies, the impact of cooking food on nutritional quality.

Term 1 Practical: International cuisine. Review of culinary skills.

Term 2 Theory: NEA task.

Term 2 Practical: Students to practice their chosen products for the final practical exam.

Term 3 Theory: Revise for resit of Unit 1 exam

Term 3 Practical: International cuisine and students’ products of choice.

 

Useful Websites:

https://www.wjec.co.uk/qualifications/hospitality-and-catering/hospitality-and-catering-level-1-2-award.html

https://www.bbc.co.uk/bitesize/subjects/zdn9jhv

https://www.foodforlife.org.uk

https://tastycareers.org.uk/job-descriptions?keywords=&tags=&category=false&page=3

 

Career Routes: 

A level 2 qualification in Hospitality and Catering can lead to A-level, college, apprenticeships and degree courses or the workplace and professions not limited to kitchen brigade, front of house, back of house, teaching, nutritionist, dietician, food scientists, food technologists, food photographers, creative management, accounts manager, buyer, environmental health officer, agriculturist, artisan baker, equine/animal nutritionist brand manager and business analyst.

 

 

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