Design and Technology
Technology students will experience a range of different projects/units throughout KS3. These units will range from Electronics products, Graphics design, Product design as well as Food and nutrition and each individual unit is designed to get students thinking and being creative.
These are taught in a rotation (carousel) and so different students will be doing different units at different times with different teachers. Students will get to experience the use of a large range of tools, equipment and different processes. These will range from using ovens, soldering irons, furnaces, CAD/CAM and even laser cutters.
Most of what we do falls under four distinct areas -Research, Designing, Craftsmanship (Making) and Evaluation.
- Research – Knowledge of how to conduct effective independent research
- Design – considering different possibilities & drawing these to produce a final design
- Craftsmanship - the quality of something that has been skilfully made.
- Evaluation – the process of judging something's quality, importance, or value and reflecting on improvements.
We also value Creativity, Flair, problem solving and teamwork.
Each year the complexity of the different units is built upon, this helps to aid students at KS4.
KS4 Design and Technology (Graphics or Product Design)
Where Creativity meets Science Theory.
We are fortunate to offer two streams to fulfil the statutory requirements for AQA Design and Technology at Key Stage 4 and are accredited in the 9-1 grade system: This means that our students can explore different focuses such as Product Design and Graphic Design. This enables students with different preferences and skill sets will find equal enjoyment in the elements we offer.
The syllabus is varied and build on principles from Key Stage 3. The focal differences are the CAD programmes recognised in industry (or equivalent) and materials used during the Non-Exam Assessment in year 11.
The NEA and exam are each worth 50%.
KS4 Food and Nutrition
Where Science and Food Technology meet.
The Food Preparation and Nutrition GCSE is an exciting and creative course, which focuses on practical cooking skills as well as developing a deeper understanding of nutrition, food provenance and the functional and chemical properties of food.
Students will also learn about British and international culinary traditions, food security and food safety.
In year 10 will be spent focussing on the theory of nutrition, healthy eating, food science and food safety. Practical skills will also be developed, such as; knife skills, fruit and vegetable preparation, use of equipment, cooking methods, sauce making, dough making, pastry making, marinating and setting mixtures. There will be opportunities for students to cook both savoury and sweet dishes although an understanding of healthy eating and nutrition will be an important factor in their choice.
In year 11 the focus is the two pieces of controlled assessment. A food investigational task which is worth 15% and a food preparation task that is worth 35% and contains a three hour practical exam.
A really popular course for high achieving students who want to be stretched.
An introduction into fundamental concepts of engineering and applied sciences, this course covers a wide spectra of engineering principles and applications and will be suitable for those considering any or all of the following for further education: any variety of engineering (mechanical, electrical marine, aeronautical, environmental, electronics) Applied mathematics, physics.
This course is designed to be appropriate for those students considering a career in engineering or applied science. A strong mathematical ability will be a prerequisite for successful completion of the course. These will be tested in an exam worth 60% of the overall grade, and an engineering practical coursework where they will produce engineering drawings or schematics to communicate a solution a design solution to an engineering problem.
- Engineering materials – an understanding of engineering materials, their properties and manufacturing characteristics. This will include metals and alloys, polymers and composite materials.
- Engineering manufacturing processes – hand and machining processes including CNC, and supporting CAD, casting, moulding and forming, joining techniques, heat and surface finishing.
- Systems – Electronics including logic systems, pneumatics, linkages and mechanisms, bearings, structural and dynamic loads.
- Testing and investigation – Mathematical (hand calculation) and CAD modelling of basic engineering principles (Young’s modulus, bending forces, Aerodynamics, static and dynamic loadings), Basic workshop testing and quality control systems.
- The impact of modern technologies – environmental and social impact of modern technology.
- Practical engineering skills – use of appropriate knowledge from all of the above in a practical setting to solve the design brief, including all design and CAD modelling.
Level 1/2 Hospitality and Catering
The WJEC Level 1/2 Award in Hospitality and Catering has been designed to support learners in schools and colleges who want to learn about this vocational sector and the potential it can offer them for their careers or further study. It is most suitable as a foundation for further study, providing learners with a core depth of knowledge and a range of specialist and general skills that will support their progression to further learning and employment.
Learners completing the Level 1/2 Award in Hospitality and Catering may be interested in progressing to the Level 3 qualifications in Food Science and Nutrition at college.
This course enables learners to learn in such a way that they develop:
- Skills required for independent learning and development
- A range of generic and transferable skills
- The ability to solve problems
- The skills of project based research, development and presentation
- The fundamental ability to work alongside other professionals, in a professional environment
The WJEC Level 1/2 Vocational Award in Hospitality and Catering is made up of two mandatory units:
- Unit 1 The Hospitality and Catering Industry
- Unit 2 Hospitality and Catering in Action