Twitter @BartonCourtGS

03/12/18

Tired, muddy legs equals Cross Country runs! https://t.co/X9r63bLvqg

18/10/18

BCGS is again celebrating following publication of provisional progress scores for Y11 students in 2018. Provisional scores show we are the 2nd best school in the area for the progress students make from Y7 & the leading co-ed grammar in the local area by a significant margin.

03/10/18

Looking forward to welcoming students and parents to our first Open Evening tomorrow, 4 October. Don't forget to book for the Headteacher's presentation at 7.10pm. 6.10pm is now full. https://t.co/dpBp0fSjc7

14/11/17

Rag Week this week in school and Einstein House have got off to a flying start with a mega cake sale this morning! https://t.co/ESojpNkUTG

12/10/17

Our new build is looking amazing! https://t.co/cORPIpX6aB

12/10/17

Thank you for a great Samba workshop. Everybody is looking forward to the Canterbury Festival & opening parade on Saturday! https://t.co/2zDEpCJOu5

12/10/17

students voted to support you again this year! £4k already raised in just 2 months.

06/10/17

We raised nearly £11k for charity last year & welcomed to collect their chqs https://t.co/D2TmYZ1pGy

05/10/17

We are looking forward to welcoming prospective students and their parents to our first Open Evening tonight, 6pm-8pm. https://t.co/spVNKhZwU6

04/10/17

Looking forward to welcoming prospective students and parents to School tomorrow for the first of our Open Evenings, 6pm-8pm. https://t.co/JOpduqCSfo

02/10/17

Calling on Philip Hammond for urgent action over the severe underfunding of 16-19 education - we need more money!

29/09/17

Today we are mostly eating cake for - £195 raised! https://t.co/WCIxA7nZTZ

29/09/17

Congrats to 13 of our BCGS students shortlisted for the John Downton Art Awards , with work exhibited at County Hall, Maidstone 23 Oct-4 Dec https://t.co/BA9GfHwYUG

14/07/17

Just confirmed that BCGS students and staff have smashed their fund raising target and exceeded £10k for our charities. Amazing work!

21/06/17

Well done to our new equestrian team - 2nd in the National Schools NSEA Show Jumping qualifiers for a place in the championships in October! https://t.co/YDKOL80VxF

20/03/17

Retweeted From Queens' Admissions

And the 7th student roadshow begins . 4 teams, 50 schools, 5 days https://t.co/VP8A5bnQbK

16/03/17

Retweeted From Betteridge & Milsom

The sun is shining and the steel frame is almost complete https://t.co/5ZRUEwoyK7

13/03/17

Looking forward to meeting parents & students who are considering appealing for a Y7 place in September during today's Open Morning 9am-11am

20/02/17

Retweeted From Betteridge & Milsom

Barton Court Grammar School development continues with steel frame due to arrive next week; https://t.co/vCB5rplbBl

01/02/17

Please come along to our Sixth Form Information Evening tonight 5pm-7pm and talk to staff and current students about the courses we offer. https://t.co/gc0J14Q2gN

08/12/16

Retweeted From Betteridge & Milsom

Christmas Concert at Canterbury Cathedral; great turn out and wonderful choir & orchestra. Proud to be invited as VIP guests https://t.co/bU6yONdc1w

08/12/16

Thank you for the kind words. Glad you enjoyed it.

09/11/16

Looking forward to welcoming visitors to our Sixth Form Open Evening tonight, Wednesday 9 November 2016 starting at 6.45pm.

30/06/16

Amazing Y5 Taster Morning with primary school students getting a taste of lessons in an Ofsted "Outstanding" grammar https://t.co/wuqfhabGx5

14/03/16

4 of our students & a teacher have been shortlisted for the Turner Contemporary's Portfolio Art Comp - well done, an amazing achievement!

11/03/16

Open mornings for prospective parents & students on Mon 14 Mar & Wed 16 Mar who may be considering a place at BCGS. https://t.co/sP1T0VV1a6

12/02/16

Valentine cupcakes purchased anonymously & delivered to staff and students today with £331 raised for our charities! https://t.co/X67GNkyUL0

09/02/16

3 BCGS students won outstanding recognition in the NCS programme raising £700 for charity & volunteering for 60+ hrs https://t.co/9Ds5bLWNUh

03/02/16

Don't forget our Sixth Form Information Evening tonight 5pm-7pm come and find out what post-16 courses are on offer https://t.co/qWB11F4kDV

02/02/16

Sixth Form Info Evening Wed 3 Feb, 5pm-7pm. Come along & find out about the subjects that interest you for post-16 study. No need to book.

15/01/16

Smash Up Badminton Club has paid off with our U16 badminton team 2nd in Kent School Games defeating Kent College & Fulston Manor & U14s 3rd

13/01/16

Well done BCGS U14 Girls Basketball team, excellent start to the season with a resounding 48-18 victory against Spires Academy.

12/01/16

Retweeted From UCAS

Unsure how to write your personal statement? This video has heaps of inspiration... https://t.co/yxvXxUEI1M

05/01/16

Join us on 3 Feb 5pm-7pm for another chance to see our school & talk about the post-16 courses being offered in Sept https://t.co/vRsZy5sDX1

18/12/15

Thank you to all staff, students & parents who have contributed to the Canterbury Food Bank with outstanding generosity

03/12/15

Retweeted From UCAS

Heading to an open day? Check out our top tips before you go! https://t.co/Ia4I5KGA6X https://t.co/AwbSuKbp2F

03/12/15

We raised £122.27 for this year’s Poppy Appeal. Well done staff, students and visitors

27/11/15

We've raised £4757 in just 3 months for our 5 chosen charities + Jeans for Genes Day & the MacMillan Coffee Morning. Amazing work!

27/11/15

Good luck to everyone taking part in the District Cross Country today, especially BCGS students – all 32 of them!

25/11/15

We raised over £1k, TWICE last year’s total, with Rag Week activities & proceeds to BCGS charities - great fun! https://t.co/4HZsS06JaX

The Design and Technology Department

Key areas are used to judge student progress, and amongst other things students should be able to:

  • Generate, develop, model and communicate ideas in a range of ways, using appropriate strategies
  • Respond creatively to briefs, developing their own proposals and producing specifications for products
  • Apply their knowledge and understanding of a range of materials, ingredients and technologies to design and make their products
  • Use their understanding of others’ designing to inform their own
  • Plan and organise activities and then shape, form, mix, assemble and finish materials, components or ingredients
  • Evaluate which hand and machine tools, equipment and computer-aided design/manufacture (CAD/CAM) facilities are the most appropriate to use
  • Solve technical problems
  • Reflect critically when evaluating and modifying their ideas and proposals to improve products throughout their development and manufacture.
  •  

Product Design

Year 7
Students will use industry standard tools and machines therefore health and safety are of paramount importance and form a large part of year 7.

Drawing skills are essential, and therefore a graphics module is undertaken in the first term which will support students through the basic drawing skills required to realise a concept and present it appropriately.

Students will also learn about tools and correct tool usage, Computer Aided Design (CAD), Computer Aided Manufacture (CAM) and work with two resistant materials wood and metal.

Year 8
Students will build on their year 7 experiences with a more complex range of problems to solve. This will include Systems & Control (Electronics), Structures & Mechanisms and Plastics Processing.

 

Food Preparation and Nutrition

Year 7
Students will be taught about health and nutrition and be able to apply this knowledge to the meals they will cook.

Year 8
Students will build on their year 7 experiences with a different range of skills taught. They will learn about International food and apply this knowledge to the meals they will cook. They will also learn about the social, cultural and religious differences between the dishes.

 

GCSE Design & Technology

GCSE Design & Technology enables learners to work creatively when designing and making and apply technical and practical expertise, in order to:

  • demonstrate their understanding that all design and technological activity takes place within contexts that influence the outcomes of design practice
  • develop realistic design proposals as a result of the exploration of design opportunities and users’ needs, wants and values
  • use imagination, experimentation and combine ideas when designing
  • develop the skills to critique and refine their own ideas whilst designing and making
  • communicate their design ideas and decisions using different media and techniques, as appropriate for different audiences at key points in their designing
  • develop decision making skills, including the planning and organisation of time and resources when managing their own project work
  • develop a broad knowledge of materials, components and technologies and practical skills to develop high quality, imaginative and functional prototypes
  • be ambitious and open to explore and take design risks in order to stretch the development of design proposals, avoiding clichéd or stereotypical responses
  • consider the costs, commercial viability and marketing of products
  • demonstrate safe working practices in design and technology
  • use key design and technology terminology including those related to: designing, innovation and communication; materials and technologies; making, manufacture and production; critiquing, values and ethics

 

DT

Assessment

GCSE Design and Technology will be assessed in the written examination and non-exam assessment (NEA).

Design and Technology in the 21st Century

Written examination: 2 hours 50% of qualification (100 marks)

Design and make task

NEA: approximately 35 hours 50% of qualification (100 marks)

 

A Level Design & Technology – Product Design

A Level Product Design enables learners to work creatively when designing and making and apply technical and practical expertise, in order to:

  • be open to taking design risks, showing innovation and enterprise whilst considering their role as responsible designers and citizens
  • develop intellectual curiosity about the design and manufacture of products and systems, and their impact on daily life and the wider world
  • work collaboratively to develop and refine their ideas, responding to feedback from users, peers and expert practitioners
  • gain an insight into the creative, engineering and/or manufacturing industries
  • develop the capacity to think creatively, innovatively and critically through focused research and the exploration of design opportunities arising from the needs, wants and values of users and clients
  • develop knowledge and experience of real world contexts for design and technological activity
  • develop an in-depth knowledge and understanding of materials, components and processes associated with the creation of products that can be tested and evaluated in use
  • be able to make informed design decisions through an in-depth understanding of the management and development of taking a design through to a prototype/product
  • be able to create and analyse a design concept and use a range of skills and knowledge from other subject areas, including mathematics and science, to inform decisions in design and the application or development of technology
  • be able to work safely and skilfully to produce high-quality prototypes/products
  • have a critical understanding of the wider influences on design and technology,
  • including cultural, economic, environmental, historical and social factors
  • develop the ability to draw on and apply a range of skills and knowledge from other subject areas, including the use of mathematics and science for analysis and informing decisions in design.

 

Course Content

The subject content within product design is presented under seven main headings:

· designing and innovation

· materials and components

· processes

· industrial and commercial practice

· product analysis and systems

· human responsibility

· public interaction – marketing and research.

Within each area, the content is further divided into sub-headings, each with specified content and amplification.

 

Assessment

The subject content for GCE A level Design and Technology will be assessed in the written examination and non-exam assessment (NEA).

Design and Technology in the 21st Century

Written examination: 3 hours 50% of qualification (100 marks)

Design and make project

NEA: approximately 80 hours 50% of qualification (100 marks)

 

GCSE Food Preparation & Nutrition

 

By studying food preparation and nutrition learners will:

  • be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment
  • develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of 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, 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.

Course Content

Areas of Content

  • Food commodities
  • Principles of nutrition
  • Diet and good health
  • The science of food
  • Where food comes from
  • Cooking and food preparation

NEA 1: The Food Investigation Assessment (15% of total qualification)


A Food Investigation will be set that will require each learner to:

  1. research and plan the task
  2. investigate the working characteristics, function and chemical properties of ingredients through practical experimentation and use the findings to achieve a particular result
  3. analyse and evaluate the task

Produce a report which evidences all of the above and includes photographs and/or visual recordings to support the investigation

A maximum of 8 assessment hours for this assessment, to cover all aspects of the assessment. WJEC expects the total length of the report to be between 1,500 – 2,000 words.

NEA 2: The Food Preparation Assessment (35% of total qualification)

This assessment is synoptic and assesses the application of knowledge and understanding in relation to selecting dishes and identifying cooking skills/techniques and the execution of practical skills.

This assessment will require learners to:

Plan, prepare, cook and present a selection of dishes, to meet particular requirements such as a dietary need, lifestyle choice or specific context.

Two options for this assessment will be set by WJEC Eduqas that will require the learners to:

(a)  investigate and plan the task, select a final menu to be produced to showcase skills and produce a plan of action for the practical execution of the dishes (to include trialling and testing)

(b)  prepare, cook and present a menu of three dishes within a single session.

(c)  evaluate the selection, preparation, cooking and presentation of the three dishes

Students will produce a folio of evidence which includes documentation related to the selection of dishes, planning and evaluation and photographs and/or visual recordings which demonstrate the learner’s application of technical skills and the final outcomes. The folio of evidence should consist of a maximum of 15 pages 30 sides of A4 and include all photographs, charts and graphs.

A maximum of 12 assessment hours for this assessment to include a 3 hour practical session to prepare, cook and present the dishes. This allows 9 hours for the completion of the research, planning, testing and trialling and evaluation to be taken in sessions at the discretion of the centre. The practical session must not be undertaken more than once by each learner.

Assessment

Food Preparation and Nutrition in Action

Non-examination assessment 50% of the qualification (100 marks)

Principles of Food Preparation and Nutrition

Written examination: 1 hour 45 minutes 50% of the qualification (100 marks)

 

 

 

 

 

 

 

 

 

 

 

Course Structure