KS3 Design & Technology

All pupils study Art for 1 hour per week in year 7, 8 & 9.


Whereas pupils study a combination of two of the following subjects within Design Technology in years 7 & 8:

Year 7

Design and Technology-Food  

Design and Technology - Resistant Materials

Design and Technology-Graphic Products  

Design and Technology-Textiles

Year 8

Design and Technology-Food  

Design and Technology - Resistant Materials

Design and Technology-Graphic Products  

Design and Technology-Textiles

In Year 9, pupils are given the opportunity to choose one of the following subjects to study for the whole year:

Design and Technology-Food   

Design and Technology-Graphic Products  

Design and Technology-Resistant Materials        

Design and Technology – Textiles

Computer Programming

 

KS4 Design & Technology

GCSE Design and Technology – single award 1 GCSE AQA

Subject content

Within this subject pupils can choose to specialise in the two following areas;

- Resistant Materials

- Textiles

Design and Technology is a practical subject area which requires the application of knowledge and understanding when developing ideas, planning, producing products and evaluating them.

The distinction between Designing and Making is a convenient one to make, but in practice the two often merge. For example, research can involve not only investigating printed matter and people's opinions, but also investigating e.g. proportions, adhesives, colour, structures and materials through practical work.

This GCSE requires pupils to study a wide range of material outcomes and the opportunity to study a specialist technical principle in greater depth by choosing a material area they can specialise in. 

These material areas could include:

• Timbers and manufactured boards

• Metal

• Plastics

• Paper and card

• Concrete

• Textiles

These material areas can cover a broad range of design topics such as:

• Product designing in any material area to fulfil a contextual design challenge

• Mini projects on jewellery making

• Mini projects on casting and moulding in concrete.

• Fashion garments

What's assessed?

Non Exam Assessment (NEA) = 50% of GCSE

Students will be given a contextual design challenge in which they must develop their own design brief and context.  Students must then apply their material knowledge and designing and making skills to develop and test a fully functional prototype that fulfils their design problem.  This will require students to conduct independent research, develop, design, manufacture and test their product with confidence.  The time allowed for NEA is 30-35 hours.

External Exam assessment = 50% of GCSE  Written exam = 2 hours

Section A – Core technical principles (20 marks)

A mixture of multiple choice and short answer questions assessing a breadth of technical knowledge and understanding.

Section B – Specialist technical principles (30 marks)

Several short answer questions (2–5 marks) and one extended response to assess a more in depth knowledge of technical principles.

Section C – Designing and making principles (50 marks)

A mixture of short answer and extended response questions.

 

GCSE Hospitality and Catering WJEC – this is two GCSE’s

(Current year 11 pupils studied for their Catering GCSE in years 9 &10)

Subject content

The GCSE Hospitality and Catering specification offers a unique opportunity for candidates to develop their knowledge and extend their skills within hospitality and catering in a vocational context. It is a suitable qualification for those who want a broad background in this area and for those who wish to progress to further education. It will offer valuable preparation for those entering the world of work.

The specification encourages the investigation and study of hospitality and catering in a variety of contexts and uses a range of assessment techniques to enable the candidate to respond through practical and investigative work.

GCSE Catering

Unit 1 - The controlled assessment is structured as follows:

Task 1 - (20%) Candidates will choose one from the following bank of tasks.

1.    Chefs use a wide range of fruit and vegetables to add colour, flavour and texture to their menus. Using fruit and vegetables produce and serve four interesting dishes that would be popular with customers.

2.    There is a wide variety of dairy products available for chefs to use. Using dairy products produce and serve two sweet and two savoury dishes that could be included on a menu.

3.    Afternoon teas are very popular and are an excellent way for chefs to demonstrate their skills at producing baked products. Prepare, cook and serve four items, at least one of which must be savoury that could be offered as part of an afternoon tea menu.

Task 2 - (40%) Candidates will choose one from the following bank of tasks. All tasks must cater for two covers.

1.    The local hotel in your area is holding an international week. As the trainee chef you have been invited to take part and have been asked to prepare a two-course meal from a country of your choice.

2.    Celebrity chefs have been promoting the importance of a healthy diet. As a school/college caterer you have been asked to produce and serve a two- course meal that would encourage healthy eating in the school/college restaurant.

3.    You have been selected to represent your school/college in the ‘Young Chef of the Year’ competition. You have been asked to plan, prepare and serve a two course meal for two covers suitable for customers with a specific dietary need. (You must clearly indicate and justify the specific dietary need you intend to cater for.)

 

Unit 2 – Written Exam 40% - Catering, Food and the Customer

 

GCSE Hospitality – (only available to current year 11 with GCSE Catering)

Pupils will complete an individual project which highlights working as a team.  Pupils are expected to; investigate, plan, carry out and evaluate their chosen task from the ‘Event Based Task’ list.  They will then be expected to work as a team to work through all the sections to produce an event for customers to attend.  Pupils will then be expected to critically evaluate each other’s work within the team and during the event.

Unit 3 - The controlled assessment is structured as follows:

Hospitality skills related to events and functions: Event Based Task. (60%)

Candidates will complete an individual folio that records one planned and executed event chosen from the following: (no change from GCSE Specification 2009). The event must cater for a minimum of 10 people.

1.    Many charities rely on fund raising events. Research, plan and carry out a fund raising event.

2.    Celebrations of all kinds are often large events. Research, plan and carry out a celebratory event.

3.    Schools and colleges host many events during the year. Research, plan and carry out an event.

 

Unit 4 - Written exam (40%) – Hospitality and the Customer

Level1/Level 2 Hospitality and Catering WJEC

Subject content

Hospitality and Catering Level 1 / 2 Award has been designed to support learners in schools and colleges who want to learn about this industry, develop their specialist skills and establishes a career working in hospitality and catering. 

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 – externally assessed - written exam

Unit 2  Hospitality and Catering in Action – internally assessed – practical assessment

This Level 1 / Level 2 award will offer opportunities in the catering industries range from waiting staff, catering assistants, chefs, reception staff, and hotel and bar managers to food technologists working for supermarket chains.  Pupils will also develop a range of skills both practical and academic, through applied learning that will be useful in the workplace and for future study. This subject will also allow pupils to gain a solid understanding of the hospitality and catering industries which will help learners to progress and achieve their goals.  This qualification has purposeful tasks set in real-world contexts to help pupils to develop their skills ready for the workplace. 

The specification offers a unique opportunity for pupils to develop their knowledge and extend their skills within hospitality and catering in a vocational context.  It is a suitable qualification for those who want a broad background in this area and for those who wish to progress to further education. It will also offer valuable preparation for those entering the world of work.

 

 

  2017 Exam Results:  Catering A*-C 71%   Textiles A*-C 85%

 

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