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Design and Technology

Welcome to the curriculum pages for Technology.

The curriculum is delivered in 5 specialist rooms with eth following facilities:

  • Computer suite
  • Two sets of netbook computers
  • A laser cutter
  • Three C.N.C milling machines
  • Two C.N.C. lathes
  • Fully equipped food preparation room

The department is supported by two Technicians (shared with Art).
The subjects taught within the department all have a similar ideology, we aim to provide our students with the environment to enable them convert their ideas and creativity into reality.
We strive to deliver this creative technological subject in a way which applies both mathematical and scientific concepts in rewarding logical way which, enhances prior learning and feeds a curiosity to learn.

Example above from Westhill

Departmental staff:
Mrs Wilkes – Head of Department, Mrs Duffy, Mr Crompton and Miss Parekh.

Curriculum
Year 7 –   Lesson contact time is XX lessons a fortnight
The topics followed are: Product Design and food preparation and nutrition.  Students work with a variety of materials to complete design and make tasks in product design.  In food preparation and nutrition students complete a wide range of practical activities from pasta salad to decorated cupcakes. They learn about basic nutrition and health.

Year 8 – Lesson contact time is XX lessons a fortnight
The topics followed are:  Product Design and food preparation and nutrition.  Students work with a variety of materials to complete design and make tasks in product design.  In food preparation and nutrition students complete a wide range of practical activities from flapjack to fresh bread based pizza and other cereal products. Students learn about food science and the functions of ingredients. They learn a more in depth knowledge of the macro nutrients.

Year 9 – Lesson contact time is XX lessons a fortnight
The topics followed are: Product Design and food preparation and nutrition.  Students work with a variety of materials to complete design and make tasks in product design.  In food preparation and nutrition students complete a wide range of practical activities including technical challenges. Students make a variety of dishes including mini pavlova and chocolate eclairs.

Year 10 – Lesson contact time is XX lessons a fortnight
The topics followed in GCSE food preparation and nutrition are: food commodities, principles of nutrition, diet and good health, the science of food and where food comes from. They also develop a range of practical skills through focused food preparation and cooking lessons.

Year 11 – Lesson contact time is XX lessons a fortnight
The topics followed are: non examination assessment 1: food investigation assessment
non examination assessment 2: food preparation assessment
Exam revision techniques and practice

Equipment / Kit

Resources
Please insert here any useful websites, www.bbc.co.uk/food    www.foodafactoflife.org.uk

Qualifications
Please specify exam board, number of papers, methods of assessment e.g.:
In years 10 and 11 pupils follow the WJEC board food preparation and nutrition course. This course is assessed by 50% non examination assessment, 1: food investigation assessment 15% and non- examination assessment 2: food preparation assessment 35%.  Students will then have to sit a written examination worth 50% of the final GCSE grade.
Further details are available from the examination boards, as shown below.’

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