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. Students manufacture their products using specialist equipment, materials, and tools. Students evaluate their products against their specification and identify ways of developing them. They also learn about problem solving, 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 rotate around the four disciplines of Resistant Materials, Textiles, Graphics and Food and Nutrition. They 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 biomimicry, 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.
Year 9 students rotate around the four disciplines of Resistant Materials, Textiles, Graphics and Food and Nutrition. 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 and are further prepared for GCSE Design and Technology. Students will develop their use of computer aided design (CAD) and computer aided manufacture (CAM). They will have scope to incorporate electronic components into their work and continue to explore specialist materials and develop quality assurance procedures.
Within Food and Nutrition – As part of their work with food, pupils are taught how to cook and apply the principles of nutrition and healthy eating. They will cook a repertoire of predominantly savoury products so that they are able to feed themselves and others a healthy and varied diet. Pupils will become competent in a range of cooking techniques in preparation for WJEC Hospitality and Catering. Pupils will also understand the source, seasonality and characteristics of a broad range of ingredients and the environmental considerations surrounding food manufacture.
Rotation 1 – 01/09/2020 – 20/11/2020
Rotation 2 – 23/11/2020 – 12/02/2021
Rotation 3 – 22/02/2021 – 14/05/2021
Rotation 4 – 17/05/2021 – 23/07/2021
AQA GCSE Design and Technology
Year 10 and Year 11 (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 is completed in Year 11.
Year 10 AQA GCSE Design and Technology
Term 1 Practical: Wood joints and photo frames
Term 2 Theory: Metal based materials and electronic systems
Term 2 Practical: Pewter casting and lamps
Term 3 Theory: Materials and their working properties, polymers and textile based materials and paper and boards
Term 3 Practical: Phone stands and packaging
Term 1 Theory: New and emerging technologies, energy, materials, systems and devices and designing principles
Term 1 Practical: NEA
Term 2 Theory: Making principles
Term 2 Practical: NEA
Term 3 Theory: Exam preparation
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, and carpenter.
WJEC Hospitality and Catering
Year 10 and 11 (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.
Year 10 (Phase 3) WJEC Hospitality and Catering
Term 1 Theory: 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 and food allergies and intolerances.
Term 1 Practical: Pastry, bread making skills, main meals and desserts
Term 2 Theory: The structure of the hospitality and catering industry, job requirements and working conditions, the operation of the kitchen and front of house, legislation and meeting customer requirements
Term 2 Practical: Main meals and presentation skills workshops.
Term 3 Theory: Review and recommend options for hospitality and catering provision and exam preparation.
Term 3 Practical: Limited due to exam preparation.
Year 11 (Phase 3) WJEC Hospitality and Catering
Term 1 Theory: Nutrition and special diets, nutrient deficiencies, the impact of cooking food on nutritional quality and factors to consider when menu planning.
Term 1 Practical: International cuisine. Review of culinary skills.
Term 2 Theory: NEA task.
Term 2 Practical: Students practice their chosen products for the final practical exam.
Term 3 Theory: Revise for potential resit of Unit 1 exam
Term 3 Practical: International cuisine and students’ products of choice.
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.