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Stopsley High School

Design Technology

 

Department Teachers

Food & Nutrition - Mrs  K Waygood - Email: kwaygood@stopsleyhighschool.co.uk

Design Technology - Mr A Wise - Email: awise@stopsleyhighschool.co.uk

Course Overview

Design and technology is an inspiring, rigorous and practical subject. Using creativity and imagination, pupils design and make products within a variety of contexts, considering their own and others’ needs. They acquire a broad range of subject knowledge and draw on disciplines such as mathematics, science, computing and art. Through the evaluation of past and present design and technology, they develop a critical understanding of its impact on daily life and the wider world. Design and technology at key stage 3 is taught on a rotation basis with two other subjects; Design Technology, Food & Nutrition alongside Dance and Construction Skills. Students are given the opportunity to explore and experiment with different ideas, materials, technologies and techniques as they progress through the exciting and innovative units of work in each subject.

Key Stage 3

Year 7

Core DT

  • Introduction to DT covering the basics of the design process, materials and drawing skills. Students will focus on generating a Brief and Specification. Then use the iterative design process to design and develop a product. This year is used to gauge students prior knowledge and understanding when it comes to DT

Cooking & Nutrition 

  • Students are introduced to the skills of preparing, cooking and the underlying health and safety aspects of working within a kitchen environment. Students embark on aspects of Healthy Eating incorporating the ‘Eatwell Guide’

Recipes and dishes that will be covered:

Apple crumble, pitta bread pizza lunch, fruit skewers, pancakes, fairy cakes and an omelette.

 

Year 8

Core DT

  • Understand the developments in Computer Aided Design (CAD) and Computer Aided Manufacture (CAM), and how it impacts design. Also the impact of globalization on the design industry.

Cooking & Nutrition 

  • Students will progress further in the skills of preparing, cooking and the underlying health and safety aspects of working within a kitchen environment. Students embark on aspects of Healthy Eating and the importance of HACCP. Students will analyse and record market research results.

Recipes and dishes that will be covered:

Savoury scones, pasta bake, pizza, healthy wraps, banana cupcakes and cheese slices.

 

Year 9

Core DT

  • Improve creative thinking and looking at the constant evolution of a product and its impact on sustainability and the environment.

Cooking & Nutrition 

Students will progress further in the skills learnt in years 7,8 and use new equipment when preparing and cooking their own designed product. Comply with all health and safety aspects of working within a kitchen environment. Students will analyse and record market research results, making a final evaluation of their own product. The project run in year 9 will lead on to KS4.

Recipes and dishes that will be covered:

Sausage rolls, macaroni cheese, cheese and potato pie, chili, sweet chicken stir fry and own designed dish.

Assessment at KS3 will be based on a student’s progress and understanding in the areas of Designing, Making, Technical Knowledge Evaluating and Cooking and Nutrition.

Key Stage 4

Students currently have the option to select either Design Technology or Food Preparation and Nutrition as a GCSE subject. Both subjects continue to build on the skills and knowledge gained during KS3 and deliver the specification content.

GCSE Design Technology

  • Delivered via focused practical tasks and theory lessons students cover the core content of the specification. This covers Timbers, Metals, Polymers, Paper and Boards, Fibres and Textiles, Electronic components and Mechanical devices.
  • There is further study of emerging technologies, sustainability and modern and smart materials.
  • Students will use a variety of contexts and situations to react to relevant design briefs.
  • Year 11 will focus on the completion of Controlled assessment which is set by the exam board. Then focus on one of the specialist material areas i.e. paper and board

GCSE Food Preparation and Nutrition

  • Year 10 students cover the 5 areas of, Health and Safety, Special Diets, Importance of Gluten, International Cuisine, and GM Foods.
  • Students will undertake practical cooking tasks as well as taste testing. 
  • Preparation of Food, including Meat, is also covered.
  • Year 11 will undertake 2 folders of work. Task 1 (10 hours allowed) is an investigation of chemical reactions on ingredients. Task 2 (20 hours allowed) is research and create a menu of 3 dishes. NEA 3 hour cooking task.

Exam Board

Food & Nutrition -  AQA 8585

Design Technology - Edexcel

Subject Assessment

50% Controlled Assessment, 50% Exam at Key Stage 4.

Progression

Apprenticeship 

Employment

College: Engineering, Hospitality and Catering, Creative Media, Motor Vehicles.

Sixth Form: A-Levels.

  1. DT KS3 Curriculum Plans