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.
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.
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
Students will be taught about health and nutrition and be able to apply this knowledge to the meals they will cook.
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
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.
The subject content within product design is presented under seven main headings:
· designing and innovation
· materials and components
· 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.
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.
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:
- research and plan the task
- investigate the working characteristics, function and chemical properties of ingredients through practical experimentation and use the findings to achieve a particular result
- 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.
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)