Our vision for our D.T. curriculum
The Design and Technology department aims to create a stimulating learning environment where students learn about materials, processes and creative designing and thinking. We adopt an iterative design process which avoids design fixation and encourages originality.
During key stage 3, students experience a variety of material areas and projects within a termly carousel. The 2 year course is designed to prepare students for the necessary skills needed for KS4 Design and Technology.
- Students can use a range of materials, tools and equipment to design and improve the world around them.
- To use a range of strategies to think and design creatively when faced with problems and challenges.
- Students can make informed choices as consumers of products and technology.
- To evaluate and understand the key principles of design and the impact design and technology has on society.
- The following skills and knowledge are assessed throughout the projects:
- Annotate design ideas using the acronym ACCESS FM.
- Represent design ideas using a range of techniques including modelling and CAD.
- Use relevant research to inform and develop creative design ideas.
- Work safely and independently using a range of tools and equipment to produce high quality products.
- Being confident cutting, bending, shaping and joining different types of materials
- Reflecting on their progress and ability.
- Analysing and evaluating the work of others to influence their own work.
- Understand the main categories and properties of common DT materials.
- To be able to identify the impact DT has on wider social, environmental and moral issues.
Food Preparation and Nutrition
During KS3, students are taught how to prepare and cook safely, applying the principles of nutrition and healthy eating. Students cook a variety of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet.
- To be able to plan, prepare and cook a range of dishes that enables students to lead a healthy lifestyle.
- To know and understand the nutrients and function of ingredients in the dishes they cook or consume.
- How food is produced and the impact this has on the environment.
- The following skills and knowledge are assessed throughout KS3:
- Use a hob, grill and oven safely
- Demonstrate the safe use of a knife using the bridge and claw hold
- Follow a recipe independently and in the correct order to produce a successful dish
- Weigh and measure liquids and solids accurately
- Test for readiness
- Can explain the main macro and micronutrients in food and their functions
- Know the 8 tips for eating well
- Know and understand the importance of food safety: The 4Cs
- Know and understand the key information displayed on a food label
- Use a range of sensory words to describe the dishes cooked
KS4 Design and Technology
During the course students will learn and develop core and specialist technical, designing and making principles. They will gain awareness and learn from wider influences on Design and Technology including historical, social, cultural, environmental and economic factors. During year 9 and 10 students will get the opportunity to produce practical outcomes using timber, plastics, metal and paper and board, developing their material knowledge and skills. They will also cover the core and technical topics in theory based lessons. The majority of Year 11 is spent working on their NEA assessment.
Exam: Written paper 2 hour (50%)
The paper is made up of 10 multiple choice questions and short answer questions (20 marks) relating to section A – Core technical principles. Section B – Specialist technical principles (30 marks) consists of several short answer questions (2–5 marks) and one extended response to assess a more in depth knowledge of technical principles. Section C – Designing and making principles (50 marks) which is a mixture of short answer and extended response questions.
NEA Design and make task. (50%)
Students will identify and investigate a design possibility relating to a problem they have generated from a context supplied by the exam board. The contexts change each year. Students will produce a prototype and a portfolio of evidence to solve this problem. Students will be expected to research into the problem, produce a design brief and specification, generating and develop design ideas resulting in them producing a final prototype. Throughout the portfolio students will also be assessed on their analysis and evaluation skills.
KS4 Food Preparation and Nutrition
Over the 3 years, students will have acquired the knowledge, understanding, skills and encouragement they need to cook safely and skillfully. It will give them the ability to apply the principles of food science, nutrition and healthy eating. Food preparation skills are integrated into 6 core topics:
- Food preparation skills - Practical skills
- Food, nutrition and health - Macro and micro nutrients, Nutritional needs and health
- Food Science - Methods of cooking, heat transfer and the functional and chemical properties of food
- Food Safety - Food spoilage, Contamination and the principles of food safety
- Food Choice - Factors affecting food choice, British and international cuisine, sensory evaluation, food labelling and marketing
- Food Provenance - Environmental impact and sustainability of food, food processing and production
Exam: Written paper 1 hour 45 minutes (50%)
The paper will be made up of 20 multiple choice questions worth 20 marks (section A) 80 marks (section B) 5 questions each with a number of sub questions.
NEA1 Food investigation (15%)
Students' understanding of the working characteristics, functional and chemical properties of ingredients will be assessed. They will produce a report which will include research into 'how ingredients work and why'. The written report ( 1500 - 2000 words) will include photographic evidence of the practical investigation.
NEA 2: Food preparation assessment (35%)
Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved. Students will submit a written portfolio (20 A4 pages) including photographic evidence.
A baseline test is set to all students in Y7 to assess prior knowledge and key topics to develop.
Practical work, outcomes and skills are assessed throughout the course using clear, simple assessment criteria. Regular tests are used to assess students’ understanding and help reinforce knowledge. Google forms, Kahoot, Quizlet, standards tests, peer and self assessment are used throughout KS3. In KS4, each theory unit is tested alongside practical outcomes the students produce. Y9 and Y10 have opportunities to practice the skills needed for the NEAs in preparation for Y11.