Design & Technology Course Outline
The KS3 course aims to teach students to:
Design
- Use research and exploration, such as the study of different cultures, to identify and understand user needs
- Identify and solve their own design problems and understand how to reformulate problems given to them
- Develop specifications to inform the design of innovative, functional, appealing products that respond to needs in a variety of situations
- Use a variety of approaches [for example, biomimicry and user-centred design], to generate creative ideas and avoid stereotypical responses
- Develop and communicate design ideas using annotated sketches, detailed plans, 3-D and mathematical modelling, oral and digital presentations and computer-based tools
Make
- Select from and use specialist tools, techniques, processes, equipment and machinery precisely, including computer-aided manufacture
- Select from and use a wider, more complex range of materials, components and ingredients, taking into account their properties
Evaluate
- Analyse the work of past and present professionals and others to develop and broaden their understanding
- Investigate new and emerging technologies
- Test, evaluate and refine their ideas and products against a specification, taking into account the views of intended users and other interested groups
- Understand developments in design and technology, its impact on individuals, society and the environment, and the responsibilities of designers, engineers and technologists
Cooking and Nutrition
- Understand and apply the principles of nutrition and health
- Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
- Become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]
- Understand the source, seasonality and characteristics of a broad range of ingredients.
Key Stage 4 Options
GCSE Design and Technology
Year 10
You will complete a series of mini projects intended to develop your design understanding and ability. You will try out different media (wood, textiles, graphics etc.) enabling you to confidently make the right choice of specialism once the coursework “challenge” is released in June. Lessons will include a number of theory based topics, ensuring you have the right knowledge to tackle the exam at the end of the year.
Year 11
Non-exam assessment
You will be asked to produce a 20 page portfolio and a working prototype which addresses the challenge given to you by the exam board. You will be assessed on:
- Investigating
- Designing
- Making
- Analysing and evaluating
Written exam
- Section A— Core technical principles: A mixture of multiple choice and short answer questions assessing technical knowledge and understanding
- Section B— Specialist technical principles: Short answer and one extended response to assess a more in-depth knowledge of technical processes.
- Section C— Designing and Making Principles: A mixture of short and extended answer questions on design and making skills.
GCSE Food Preparation and Nutrition
Non-exam assessment
- Task 1: Food investigation (30 marks)
- This will demonstrate your understanding of the working characteristics, functional and chemical properties of ingredients. Practical investigations are a compulsory element of this task and will be evidenced through photographs.
- Task 2: Food preparation assessment (70 marks)
- You will demonstrate your knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to a chosen task. You 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.
Written exam
This will test your theoretical knowledge of food preparation and nutrition and contains:
- Multiple choice questions (20 marks)
- Five questions, each with a number of sub questions (80 marks)
