Design & Technology
Welcome to Design and Technology.
Design Technology equips students with an understanding of the increasingly expanding technological world in which we live and seeks to inspire them to use this technology to change and improve the lives of themselves and others. In other words, students learn, to change the world. Students particularly enjoy the freedom to express their creativity in Design Technology and the problem solving that they encounter. The growth mindset is actively encouraged throughout all our projects.
At Key Stage 3 pupils study Design and Technology on a carousel system, spending 12 weeks in each subject area. Pupils will study Food Preparation and Nutrition, Textiles and Product Design each year and build on their learning as they progress through the school. There will be crossover of key skills in each subject area, allowing pupils to set targets and make progress as they transition into the next subject area.
At KS4, we aim to offer every student the opportunity to face the technical and creative challenges that are possible in Design Technology. As Design and Technology is a STEM subject, it is an excellent complimentary subject to Science and Math at GCSE. Food Preparation and Nutrition is also a good complimentary subject to those interested in a health and fitness career. We currently offer GCSE Food Preparation and Nutrition and BTEC Textiles (Art and Design route). In the future we are also hoping to offer AQA Design and Technology GCSE.
There are a wide range of career prospects for those considering a future in a design and technology or STEM related field. The following is a summary of those jobs but not an extensive list: Graphic or Product Designer, Fashion illustrator, Fashion Designer, Fashion Merchandiser, Haberdasher, Fashion Buyer, Engineer, Materials Engineer, Materials Technologist, Nutritionist, Fitness and Health instructor, Architect, Chef, Kitchen Manager.
|Students will take part in the Young Leaders Engineering Awards to answer the question “If you were an engineer what would you do? This is a national award and a graded competition that is hosted by Kingston University and winning work will be invited to the award ceremony and exhibition. Students will be introduced to STEM and the links between Science, Technology, Engineering and Math. As a complimentary project, students will make a hand held maze game using wood and acrylic. Focus is on basic cutting and quality control issues as well as design analysis and isometric drawing.|
|Food Preparation and Nutrition|
|Pupils learn the principles of food hygiene and safety. They learn to use a range of preparation and cooking techniques, with different ingredients, such as knife skills, boiling frying, baking, mixing and grilling. Pupils will make a number of mostly savoury dishes.|
|Students develop their skills, knowledge and understanding of textiles by designing and making a personalised felt ‘selfie’. Students learn a range of hand embroidery techniques, how to use the sewing machine and textiles techniques such as applique, as well as developing accurate measuring and cutting skills.|
|Students design and make their own night light. They develop their CAD skills on 2D Design to create a surface design for their night light. Textiles skills are used for the construction of the light by creating a hand stitched circuit with conductive thread, helping pupils to understand how their skills can cross over between different subject areas. This also reinforces the work done in the Science Curriculum where students study electricity and circuits.|
|Food Preparation and Nutrition|
|Students learn about healthy eating, and build on the skills they have developed in Year 7. Pupils will learn how to make the perfect bread rolls or home-made pasta by starting to study the science of food. They will also learn a number of new skills including binding, use of a food processor, making sauces and hand decoration of a sweet bake.|
|Pupils develop their design skills, looking to other cultures for inspiration. They develop their understanding of colour and composition in the design of a highly decorated cushion. Pupils will learn how to use different fabric dying techniques, develop their applique skills and learn a number of new and more complex embroidery stitches.|
|Students use research into the work of designers such as Tatty Devine for inspiration to inform their designs for their own range of jewellery. They model their ideas and work within design constraints to produce their design as a saleable product. Pupils experiment with various processes such as enamelling, plastic forming and layering to create an original response to the design brief.|
|Food Preparation and Nutrition|
|Students will make a range of technical and complex recipes to challenge their knowledge and progress from year 8. This will include making quiche, empanadas, shaped bread rolls as well as taking part in our termly show stopper challenge for The Great Blackfen Bake Off!|
|Students complete a highlight embellished tote bag based on a specific set theme. They are expected to display a range of techniques such as applique, batik, embroidery, dyeing etc. Students will also be nominated for the Sewing Bee which is an award specifically for those students who show great promise in textiles and can teach others!|
GCSE Food Preparation and Nutrition, AQA, Course code 8585
|Term||Unit(s) of work||Summary|
|Autumn term 1||Establishing high quality practical skills||Students make a number of products using a variety of food commodities|
|Autumn term 2||Establishing high quality practical skills||Research and planning for independent learning. Establishing strong understanding of nutritional requirements.|
|Spring term 1||Establishing high quality practical skills||Design and make a range of signature multicultural food and healthy meals.|
|Spring term 2||Establishing high quality practical skills||Design and make a range of signature multicultural food and healthy meals.|
|Summer term 1||Controlled Assessment||Design and written A4 folder and practical tasks.|
|Summer term 2||Controlled Assessment||Design and written A4 folder and practical tasks.|
Task 1: Food investigation (30 marks)
Students' understanding of the working characteristics, functional and chemical properties of ingredients. Practical investigations are a compulsory element of this NEA task.
Task 2: Food preparation assessment (70 marks)
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 3 hours, planning in advance how this will be achieved.
|Term||Unit of work||Summary|
|Autumn term 1||Controlled Assessment - NEA 1||Food experiment.|
|Autumn term 2||
Controlled Assessment - NEA 2
Preparation for mock exam
|Food Preparation - Making the individual item linked to AQA design brief-Written A4 Folder.|
|Spring term 1||Controlled Assessment - NEA 2||Making the individual item linked to AQA design brief-Written A4 Folder.|
|Spring term 2||Controlled Assessment - NEA 2||Making the individual item linked to AQA design brief-Written A4 Folder.|
|Summer term 1||
Revision and preparation for
|Use of practice papers and exemplar materials from exam board.|