Design Technology
Years 7-9
During Years 7-9 students are taught on a rotation basis, experiencing each of the three disciplines in technology over the course of the year. The following topics are taught.
| Year 7 | Year 8 | Year 9 |
|---|---|---|
|
Food Technology: Bacteria, cross contamination, basic nutrition, eatwell plate, food safety, hygiene, diet and nutrients. Research skills, fast food, nutritional modelling, recipe engineering, sensory analysis, cooking via conduction, radiation & convection.
Product Design: Plastics, thermo-plastic, thermosetting plastic, MDF, vacuum forming, line bending, joining, health and safety in the workshop. Hardwood, softwood, pillar drill, coping saw, sanding, joining.
Textiles: Geometric shapes, primary colours, secondary colours, colour wheel, mood board, fabric paint, scalpel, cutting mat, safety ruler, cotton, calico, cushion, hem, seam, seam allowance, masking tape, top stitching, pattern. Fibre, sew, needle, stitch, fabric, seam, scissors, design, annotation, aesthetic, embroidery, specification, pinning, evaluation, textiles, cushion. |
Food Technology: Staple foods, gelatinisation, sauces, design ideas and development, sensory analysis as part of product specifications, product plans, ethical, reduction sauce, roux. Food miles, fair trade, organic foods, seasonal, ethical labelling, globalisation.
Product Design: Theme, design brief, situation, specification, design ideas, target market, rendering, 2D design, product analysis, aesthetics, components, appeal, function, marketability. Thermoplastics, thermosetting plastics, softwood, hardwood, man-made boards, CAD/CAM.
Textiles: Pattern pieces, template, tie-dye, batik, jaunting tool, wax resist, block printing, painting, weaving, warp, weft, African, mood board, appliqué, drawstring bag, eyelets, cord, handles, shopping bag. Zig zag stitch, tacking, embellishment, sequins, ribbons, buttons, beads, string, synthetic, natural. |
Food Technology: Working characteristics and food science of basic ingredients, food processing, nutritional analysis for target groups, nutrition for health Street Food, product development, data handling, industrial practices, nutritional analysis, cost analysis.
Product Design: Hardwood, metals, pop rivet, joining, vanishing, pillar drill, sanding, CAD/CAM, health and safety. Recycling, orthographic drawing, laser cutting, rendering, shaping, design movement.
Textiles: Circuit, cell, LED, switch, parallel, conductive thread, over-stitching, running-stitch, component, technical textiles, e-textiles, bondaweb, appliqué, layering, pattern pieces, template, zips. Mood board, creativity, artist analysis, screen printing, silk painting. |
GCSE
Product Design
Students studying the subject at GCSE follow the AQA Design Technology specification
During the course the following topics are covered
| Year 10 | Year 11 |
|---|---|
|
New and emerging technologies Energy generation and storage Development in new materials Systems approach to designing Mechanical devices Materials and their working properties. Specialist technical principles Forces and stresses Ecological and social footprint Stock forms, types and sizes of materials Scales of production Investigation, primary and secondary data The work of others e.g. designers. Design strategies Communication of design ideas Selection of materials and components
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Year 11 term 1 will be spent on the NEA (Non-examined assessment / coursework project). It’s intended to be an iterative process so the learning activities will be directed by the student and will depend on their project. Mock Exam revisions Carry on working on their NEA Revision |
For more detailed information on the course content and assessment please refer to the examination board website: https://www.aqa.org.uk/subjects/design-and-technology/gcse/design-and-technology-8552
Food Preparation and Nutrition
Students studying the subject at GCSE follow the OCR Food Preparation and Nutrition specification
During the course the following topics are covered.
| Year 11 |
|---|
|
Unit 4- Commodities Food provenance and processing of the basic raw ingredients from farm to fork. Including additives
Unit 5- Food provenance, sustainable food security, biotechnology, organic production and ethical labelling. Use of technology to support better health and food production
Unit 6- Culinary Traditions. Comparing British culinary traditions with those around the world.
Food Preparation techniques Knife skills Preparation and techniques Cooking methods Sauces Set a mixture Raising agents Dough Judge and manipulate sensory properties |
For more detailed information on the course content and assessment please refer to the examination board website: https://www.ocr.org.uk/qualifications/gcse/food-preparation-and-nutrition-j309-from-2016/
Year 10 Students studying the subject at GCSE follow the AQA Food and Nutrition specification
During the course the following topics are covered
| Year 10 | Year 11 |
|
Unit 1- Food Safety Including the CIEH Level 2 in Food Safety and Catering. Unit 2- Food, Nutrition and Health Diet-related diseases The science behind the nutrients Reference Nutrient intakes Recipe Engineering Social nutrition Unit 3- Food Science Behaviour of ingredients in mixtures. Gels, foams and emulsions. Heat transfer, Sensory analysis. 50% of the lessons are practically based, starting with food preparation skills workshops
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Unit 4- Food Choice/Commodities Food provenance and processing of the basic raw ingredients from farm to fork. Including additives Unit 5- Food provenance, sustainable food security, biotechnology, organic production and ethical labelling. Use of technology to support better health and food production Food Preparation techniques Knife skills Preparation and techniques Cooking methods Sauces Set a mixture Raising agents Dough Judge and manipulate sensory properties |
For more detailed information on the course content and assessment please refer to the examination board website: https://www.aqa.org.uk/subjects/food/gcse/food-preparation-and-nutrition-8585/specification-at-a-glance
Art Textiles
Students studying the subject at GCSE follow the Edexcel Art Textiles specification
During the course the following topics are covered
| Year 10 | Year 11 |
|---|---|
|
The autumn term is an induction term exploring the theme of Indulgence. Students focus on a theme and learn textile techniques of appliqué, quilting, paint and stitch, needle felting and wet felting. They learn how to research artists and analyse their techniques. In the spring term a new theme of Vintage & Memories is studied. Further artists and techniques are explored including transferring photographs onto fabric, screen printing, silk painting, learning how to layer fabrics for textural and decorative effects and the use of soluble stabiliser to create lace like fabrics made of stitch and papers. Outcomes can be either fine art or fashion. The theme runs into the summer term and students create a final piece in their practice exams in May. The My World theme starts at the end of the summer term and students have a trip to Brighton to gather material for observational studies. |
Students continue to work on the My World theme in the autumn term and start to select their own chosen artists. They produce textile samples to extend their skills and work on ideas and idea development to prepare for a practice exam in the December term. They have time after the exam to refine their final piece. Typically, students receive an externally set assignment and are allocated a specific amount of class time to explore the theme, select artists to research and techniques they feel they want to explore in greater depth. The final piece they create is produced over a 2-day period and showcases the skills they have learnt during the GCSE course. Again, students can choose between a fine art piece or a fashion outcome. |
For more detailed information on the course content and assessment please refer to the examination board website: https://qualifications.pearson.com/content/dam/pdf/GCSE/Art%20and%20Design/2016/specification-and-sample-assessments/gcse-art-design-2016-spec.pdf
A Level
Information regarding the A Level follow the AQA Product Design specification (7551). During the course the following topics are covered.
| Year 12 | Year 13 |
|---|---|
|
Materials and their applications Performance characteristics of materials Enhancement of materials Forming, redistribution and addition processes The use of finishes Modern industrial and commercial practice Digital design and manufacture The requirements for product design and development. Health and safety Protecting designs and intellectual property Design for manufacturing, maintenance, repair and disposal Feasibility studies Enterprise and marketing in the development of products How technology and cultural changes can impact on the work of designers Design processes Critical analysis and evaluation Selecting appropriate tools, equipment and processes Non-exam assessment criteria: It’s intended to be an iterative process, so the learning activities will be directed by the student and will depend on their project. |
Materials and their applications Performance characteristics of materials Enhancement of materials Forming, redistribution and addition processes The use of finishes Modern industrial and commercial practice Digital design and manufacture The requirements for product design and development. Health and safety Protecting designs and intellectual property Design for manufacturing, maintenance, repair and disposal Feasibility studies Enterprise and marketing in the development of products How technology and cultural changes can impact on the work of designers Design processes Critical analysis and evaluation Selecting appropriate tools, equipment and processes Non-exam assessment criteria: It’s intended to be an iterative process, so the learning activities will be directed by the student and will depend on their project. |
For more detailed information on the course content and assessment please refer to the examination board website.