Design and Technology
Design and technology provides excellent opportunities for students to apply valued judgements of an aesthetic, economic, moral, social and technological nature in their designing and to existing products and their applications.
Students will use a range of communication skills to help their thinking and ability to take action in the process of designing and making products.
The National Curriculum for Design and Technology at key stage three (years 7 -9) includes Food Technology and Resistant materials
Food Technology
Year 8
In year 8 the students work on the module “Staple Foods”
This unit of work allows the students to understand the importance of a healthy diet, identifying and using different staple foods, understanding how culture and climate affects diet and how to evaluate food products. The work is assessed regularly and a final level is awarded at the end of the unit.
In the Spring Term students have the great opportunity to compete against each other in the “Ready Steady Cook” competition; a great fun activity where pupils pit their skills in teams of four, with an adult leader, against each other.
Year 9
In year 9 the students work on the module “Traditional and Regional Foods”
This unit of work allows the students to identify different traditional and regional dishes, design and make food for the family, understand how food commodities are cooked and used, and be able identify and make a number of types of pastry.
Key Stage 4
Design and Technology is a popular option choice at Key Stage 4 and the department offers full courses in Food Technology and Catering
The curriculum area has a sustained track record of success performing well compared with national data.
D & T Food Technology
The course encourages candidates to
• engage in focused tasks to develop and demonstrate skills and
techniques.
• engage in strategies for developing ideas, planning and
producing dishes;
• consider how past and present design and technology, relevant
to a designing and making context, affects society;
• recognise the moral, cultural and environmental issues inherent in design and technology.
Coursework consists of a project which consists of a food product prototype(s) and a concise design folder and carries 60% of the total mark.
The written paper is 40% of the total mark.
The following sites are great for students research work
www.bbc.co.uk/bitesize is a baseline for revision.
G.C.S.E Catering
The course is designed to give students an opportunity to extend and apply their skills and knowledge of the catering industry. It will provide opportunities for imaginative, innovative and creative thinking, and to manage a range of resources in order to develop products which are suited to the needs of individuals and of the catering industry.
The examination consists:
A theory paper at the end of the course, 40%
Two practical assessments, 40%
either a record of work experience, 20%
or a coursework project, 20%.
