Design & Technology Faculty
Through a variety of creative and practical activities, students will be taught the knowledge, understanding and skills needed to engage in an iterative process of designing and making.
Key Stage 3
Each project within our key stage 3 curriculum covers the process of design, create and evaluate. Each design stage will look at research and exploration to meet the needs of the user. The students will also develop specifications to their designs and learn to communicate their ideas using annotation. The creating stage is where the fun really begins! Here the students will use a range of specialist tools, machinery and even computer aided manufacturing along with a variety of materials taking into account their different properties. During the evaluation stage the students will test, evaluate and refine their ideas and products against a specification, taking into account the views of intended users and other interested groups. During the course of Key Stage 3 technical knowledge is also covered. This looks at the more complex mechanical systems used in their projects, such as movement, force and power.
As part of their work within food technology, students will be taught how to cook and apply the principles of nutrition and healthy eating. They will understand and apply the main principles nutrition and health. They will also develop knowledge and understanding of how to cook mostly savoury dishes to enable them to produce a healthy and varied diet. Student will explore and experiment with different ingredients and cooking techniques raising awareness of taste, texture and smell. Throughout KS3 the students will learn about the source, seasonality and characteristics of different ingredients from around the world.
Key Stage 4
The study of design and technology seeks to prepare students to participate confidently and successfully in an increasingly technological world; and be aware of, and learn from, wider influences on design and technology, including historical, social/cultural, environmental and economic factors. Similar to KS3 the GCSE specification will require students to demonstrate knowledge, understanding and skills required to undertake iterative design processes of exploring, creating and evaluating. The student must produce at least one made prototype based on a design brief they develop in response to a contextual challenge set by the awarding body. When completing their project students will apply designing and making principles and their knowledge and understanding of technical principles.
At its heart, GCSE Food Preparation and Nutrition 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
The range of food and ingredients studied will reflect the a healthy diet based on the main food commodity groups. This will include such food groups as,bread, cereals, flour, oats, rice, potatoes and pasta; fruit and vegetables (fresh, frozen, dried, canned and juiced); milk, cheese and yoghurt; meat, fish, eggs, soya, tofu, beans, nuts and seeds; butter, oil, margarine, sugar and syrup.