Technology

Food and Design


Purpose

Design and technology is an inspiring, rigorous and practical subject. Students studying it will use their creativity and imagination to design and make a range of products that solve a variety of issues. Whilst designing, students will take into account other individuals needs as well as their own to produce the most effective outcome. Design and Technology requires a broad subject knowledge that draws upon other areas of the curriculum, for example, science engineering and maths. Pupils learn how to take risks and are required to design innovatively to produce new and interesting products and concepts.

Aims

All pupils will develop their creative, technical and practical skills to be able to partake in using new technologies successfully. Students will need to develop their knowledge and understanding of the subject so that they are able to design high-quality products and prototypes for a variety of end users. Most importantly students will learn to have a critical eye when looking at a product to analyse their strengths, weaknesses and suggest possible improvements, as well as evaluate the success of their work.

Areas of Study

Students will learn why conducting extensive research from a range of cultures and being able to understand a variety of needs is important when designing.

Being able to produce a design brief and understanding how this is used in industry will enable students to keep their design focused and relevant.

Effective problem-solving skills are vital for the students to critique their work and give careful thought about how this item could be developed or further changed and im-proved.

Students will learn a variety of hand skills with tools and also machine processes. This will enable them to create an item, prototype, or product that will fit within their speci-fication parameters, and show their skill.

A range of materials will be considered and will enable students to be critical but selective with their decision-making process to create a final outcome.

Analysis of past and present designs will assist the students in understanding the limitations and possibilities that designing and creating can present.

Testing and learning about new technologies are important parts of learning as this will enable students to show that they are becoming thoughtful designers. They will use their knowledge and responsibility as an environmentally considerate designer to create a sustainable product.

Whilst developing their skills as designers students will need to be able to describe why a good technical understanding will help them create a more effective outcome. Individuals will be responsible for learning about the changes in circuitry and how programmable components can be tailored to suit different individual needs.

  • Year 7 - National Curriculum

    Main topics students study:

    • Health and Safety.
    • Design brief and research.
    • Designing and modelling.
    • Product Manufacture.
    • Quality of manufacture.
    • Unique Selling Point.
    • Testing and Evaluations.
  • Year 8 - National Curriculum - Design

    Main topics students study:

    • Health and Safety.
    • Design brief and research.
    • Research of existing products.
    • Designing and modelling.
    • Product Manufacture.
    • Quality of manufacture.
    • Unique Selling Point.
    • Testing and Evaluations.

    Main skills students develop:

    • Soldering
    • Learning the functions of micro controllers, resistors and capacitors.
  • Year 8 - National Curriculum - Food

    Main topics students study:

    • We will concentrate on multicultural issues, discussing and using ingredients associated with other parts of the world. The students will learn to cook basic main courses and desserts which they can alter and develop to suit their taste.
    • Nutrition will be covered in slightly more depth and students will be encouraged to recognise and develop an understanding of healthy eating.
    • Food safety and hygiene will be a major part of all practical lessons as students begin to develop the basic skills learnt in Year 7. The students will complete a mini project where they will research, design and make a bread product to meet a brief.

    Main topics students study:

    • Students will develop more Safety and Hygiene awareness as the course progresses, building on what they learnt in Year 7.
    • They will further skills learnt such as chopping and slicing, while practicing methods such as frying, boiling, baking and whisking.
    • The students will develop independence while following recipes and working in small groups to complete challenges.
    • They will develop an understanding of meal combinations, selecting ingredients to produce authentic tasting dishes.
    • They will continue to develop an understanding of a healthy and balanced diet.
  • Year 9 - GCSE AQA - Design

    Main topics students study:

    • Metal-based project
      • Investigation.
      • Drawing techniques.
      • Design techniques.
      • Produce models.

    • Wood-based project
      • Drawing techniques.
      • Design periods through history.
      • Produce models.
      • Plastic based.
      • Investigate the work of the client, the designer and the manufacturer.
      • Produce models.
  • Year 9-10 - GCSE - Catering

    Main topics students study:

    • Students will follow a course to further their skills in all aspects of catering. They will develop a better understanding of Hygiene and Safety when working in an industrial kitchen dealing with the public.
    • They will be introduced to Catering terminology and job roles within Catering, with a view to being able to work in the hospitality industry.
    • All aspects of food preparation are covered with a view to developing skills such as food preparation, cooking and presentation of a wide variety of dishes.
    • They will be shown how to use a wide range of fresh and pre-made commodities and be able to cater for small numbers.
    • Nutrition will be covered in greater depth to increase the students’ knowledge of different diets with reference to medical, ethical and religious needs.
    • There are 2 pieces of coursework to be completed both of which consist of a practical 2 hour assessment as well as between 10-25 hours of written work followed by a 1 ¼ hour exam at the end of the course.

    Main topics students study:

    • Students will develop all skills needed in food preparation from basic chopping and slicing to advanced decorating and presentation skills.
    • An understanding of food safety and hygiene will be developed with reference to requirements set down by law in the hospitality sector.
    • During practical sessions different cooking methods eg creaming, whisking, baking and steaming will be practised and developed. Students will be encouraged to present food well and understand the importance of this.
    • They will also develop the skills needed to plan and cost meals.
  • Year 10 - GCSE AQA - Design

    Main topics students study:

    • Making
      • The type of project undertaken will determine the making activities that the student will encounter.
      • Mock examination.
      • Testing and evaluation.

    • Possible activities
      • Ongoing evaluation.
      • Client testing.
      • Final evaluation against the specification.
      • Final examination.

    Main topics students study:

    • Analysis of the design context.
    • Product evaluation and market research
    • Target market research: questionnaires, interviews, anthropometric data, letters, e-mails, mood boards.
    • Design specification.
    • Developing ideas by sketching.
    • Developing ideas by modelling.
    • Developing ideas through CAD.
    • Research into materials.
    • Research into methods of manufacture.
    • Research into types of finish.
    • Planning for manufacture.
  • Year 11 - Catering

    Main topics students study:


    • Students will follow a course to further their skills in all aspects of catering. They will develop a better understanding of Hygiene and Safety when working in an industrial kitchen dealing with the public.
    • They will be introduced to Catering terminology and job roles within Catering, with a view to being able to work in the hospitality industry.
    • All aspects of food preparation are covered with a view to developing skills such as food preparation, cooking and presentation of a wide variety of dishes.
    • Ongoing evaluation.
    • They will be shown how to use a wide range of fresh and pre-made commodities and be able to cater for small numbers.
    • Nutrition will be covered in greater depth to increase the students’ knowledge of different diets with reference to medical, ethical and religious needs.
    • There are 2 pieces of coursework to be completed both of which consist of a practical 2 hour assessment as well as between 10-25 hours of written work followed by a 1 ¼ hour exam at the end of the course.
    • Students will develop all skills needed in food preparation from basic chopping and slicing to advanced decorating and presentation skills.
    • An understanding of food safety and hygiene will be developed with reference to requirements set down by law in the hospitality sector.
    • During practical sessions different cooking methods eg creaming, whisking, baking and steaming will be practised and developed. Students will be encouraged to present food well and understand the importance of this.
    • They will also develop the skills needed to plan and cost meals.
  • Year 11 Resistant Materials

    Main topics students study:

    • Making
      • The type of project undertaken will determine the making activities that the student will encounter.
      • Mock examination.
      • Testing and evaluation.

    • Possible activities
      • Ongoing evaluation.
      • Client testing.
      • Final evaluation against the specification.
      • Final examination.

    Main topics students study:

    • Analysis of the design context.
    • Product evaluation and market research
    • Target market research: questionnaires, interviews, anthropometric data, letters, e-mails, mood boards.
    • Design specification.
    • Developing ideas by sketching.
    • Developing ideas by modelling.
    • Developing ideas through CAD.
    • Research into materials.
    • Research into methods of manufacture.
    • Research into types of finish.
    • Planning for manufacture.