Design and Technology is both a creative and technical subject. It combines aspects of creative design and applied science. It is about designing and making products in a range of materials that both look good and work well. It is about responding to human needs or design challenges in an innovative way through research and evaluation.
Creative learning in Design and Technology involves using both imaginative design and problem solving skills. It should link to the world of industry and commerce and the technologies they employ. It includes opportunities for learning that are vocationally relevant and allow a spirit of enterprise.
In Years 7 – 9, all students currently follow a rotational course where they experience designing and making themes and activities using food, graphics, compliant materials and information technology through the National Curriculum strands of researching, designing, planning, making and evaluating. Additionally, some technical and computer aided graphics is being developed using the new Apple Computers.
With Food Technology now part of the statutory curriculum at key stage 3 it is an exciting time to be teaching and learning all about Food. The aim of the syllabus is for all pupils to have a bank of recipes they can create that are low in fat and time saving. In Year 7 students focus on the basic cookery skills, nutrition and create 10 dishes that are balanced and healthy.
In Year 8 students focus on diet and health, designing and making a product of their own and make 10 balanced dishes.
In Year 9 the focus in on making choices and developing recipes to suit specific needs. Again, students develop a depository of 10 everyday dishes.
Compliant Material involves pupils researching, planning, designing, making and evaluating a range of projects produced from a range of different materials.
In Year 7 pupils complete a Harry Potter 3D/2D Design Project which is linked to literacy. Students create 2 mini products, where the students learn about the design and making process of theatrical props used in films and how they are important in creating a sense of realism in the story line and the finished product.
In Year 8 students complete a 3D/2D cultural project. Students explore the colourful Mexican festival Day of the Dead where they look at the traditions and beliefs. Students design and create colourful decorations in 2D used during these festivals and 3D decorative skulls inspired by this Mexican culture.
In Year 9 – Introduction to Photography, ‘The Selfie’ Project. Year 9 students are introduced to the basic techniques and technical aspects of using a camera. These are built into mini tasks that allow students to explore the wide range of possibilities that can be achieved with the simplest of ideas.
Within Information Technology Mr Sains works with Kodu for all of KS3. Kodu is a 3D programme which teaches creativity, problem solving, storytelling, as well as programming.
Design and Technology is the subject that most readily combines the topics taught in other curriculum areas. It is no longer solely in the realm of the practical areas but firmly addresses the key skill issues that face us at the beginning of the twenty-first century.
In Years 10 & 11, students can currently choose GCSE courses in Catering, Art Textiles and Graphic Products (full details under separate tabs)
Exam Board: WJEC Eduqas
Level 1/2 Hospitality and Catering Course
What will I learn on this course?
Unit 1: The Hospitality and Catering Industry
Learners apply their learning by considering all aspects of the vocational sector. They should acquire knowledge of all aspects of the industry and be able to propose new hospitality and catering provision for specific locations. Learners will be able to use their learning of different types of establishment and job roles to determine the best option. They will then apply their learning in relation to front of house and kitchen operations to determine how the proposed hospitality and catering provision will operate efficiently legally and financially viable whilst meeting the needs of their potential market. This unit provides a broad introduction to the vocational sector in a way that is purposeful and develops a range of transferable skills.
Unit 2: Hospitality and Catering in Action
Learners apply their learning to safely prepare, cook and present nutritional dishes. They will draw on their learning of different types of provision and kitchen and front of house operations in Unit 1, as well as personal safety in their preparations. The content is relevant not only to employees within food production, but also those with a responsibility for food safety in the industry, nutritionists and managers and owners. This extends the learners appreciation of the whole vocational area beyond the kitchen environment.
Aims of the Course:
- Gives an awareness of the catering/hospitality industry
- Encourages organisation skills
- Encourages the identification of customer needs and eating trends in a multicultural society
- Develops a knowledge of nutrition and the relationship between diet and health
- Acknowledges the importance of cost effectiveness when menu planning
- Provides opportunities to work individually and as part of a team
- Develops creativity and interest in food preparation, presentation and service.
How would you describe the Level 1/2 Catering and Hospitality Course?
“Pretty much a hands on course with first-hand experience of the Catering Industry. We cook a good variety of recipes and learn a good range of skills, from pastas to stocks to sauces.”
“It has made me think seriously about what I want to do as a career. I now think I may go into the food industry. The lessons are very hands on and give you good training in organisational skills and time management, which I think also helps me at home.”
How will I be assessed?
A 90 minutes written exam accounts for 40% of the final grade.
One model assignment released by the exam board in which the candidate would have to research, plan, trail, prepare, cook, present and evaluate two dishes to suit the brief.
It is overall worth 60% of the final grade.
What are the costs?
Students will receive a set of chef whites that they must take to lesson when they are completing a practical. They will have a practical every week for which they will need to bring a container to take their product home. A fee of £10 every term or £30 for each year covers the cost of ingredients. Students are also welcome to take their ingredients in from home but it is vital they have them for each practical lesson.
Hospitality and catering is a growing sector of the jobs market and there are numerous opportunities within this industry from retail, hotel work, chef etc. there is also the opportunity to attend college and study catering to Level 3 or degree level.
According to the British Hospitality Association, hospitality and catering is Britain’s fourth largest industry and accounts for around 10% of the total workforce. Since 2010, over 25% of all new jobs have been within the hospitality and catering sector with the majority of new roles falling within the 18-24 age group, according to a report by People 1st.