KS3 Curriculum

In years 7, 8 and 9, the students follow a carousel system whereby they experience 4 areas of DT within the year.  They all focus on 4 areas of assessment within the design umbrella.

• Investigate – research into the user, previous designers, existing products and the impact of design on people and the environment. New and emerging technologies and their role in society.
• Design - the students are either given a direct brief to design from or given a chosen problem to solve through design. Designing includes drawing, sketching and modelling in both 2D and 3D forms. It is also an opportunity to use our various CAD system to model and design.
• Make – all students are encouraged to make a product from the materials supplied by each area. This can take the form of metal, plastics, wood, textiles and all of the accompanying components to complete their product.

• Evaluate – students all have to evaluate their product to whatever standard and finish they achieve. This can take the form of simple tests to see if the product is safe, reliable, fit for purpose to questionnaires that they ask the wider school and home population.

KS4 Curriculum

At KS4 the technology department follows two exam formats these being GCSE Design Technology and BTEC in both Engineering and Construction.

Year 10 GCSE Design Technology follows the new format of exam where the students have to complete an NEA (non-exam assessment) and a written exam.

The students taking this course have key areas in which to focus and have a clear PLC for them to follow and record their progress. Throughout the course they will be tested on each area with exams and through making of both individual and joint projects within the class.

Over the two years they will gain a working knowledge of:

• Materials and their properties
• Energy generation and storage
• Mechanical devices
• Systems approach to design
• Developments in new materials
• Specialist technical principles
• Designing and making principles

All of this will culminate in an NEA in year 11 with a terminal exam in June/July.

Year 10/11 - WJEC Level 1/2 Awards in Constructing the Built Environment 

This course offers a learning experience that focuses learning for 14-19 year olds through applied learning, i.e. acquiring and applying knowledge, skills and understanding through purposeful tasks set in sector or subject contexts that have many of the characteristics of real work.

The qualifications have been devised around the concept of a ‘plan, do, review’ approach to learning where learners are introduced to a context for learning, review previous learning to plan activities, carry out activities and review outcomes and learning. The qualification provides learners with a broad appreciation of work in construction and the built environment and wider opportunities for progression into further education, employment or training. 

WJEC Level 1/2 Vocational Award in Hospitality and Catering. 

Year 1: Unit 2: Hospitality and catering in action (coursework) 60% of qualification, 120 marks 

• Understanding the importance of nutrition. 

• How cooking methods can impact on nutritional value 

• Factors affecting menu planning 

• How to plan production 

• How to prepare and make dishes  

• Presentation techniques 

• Food safety practices 

• Reviewing of dishes  

• Reviewing own performance 

Year 2: Unit 1: The hospitality and catering industry (written examination): 1 hour 20 minutes, 40% of qualification 

• Hospitality and catering providers 

• Working in the hospitality and catering industry 

• Working conditions in the hospitality and catering industry 

• Contributing factors to the success of hospitality and catering provision 

• The operation of the front and back of house 

• Customer requirements in hospitality and catering 

• Hospitality and catering provision to meet specific requirements 

• Health and safety in hospitality and catering provision 

• Food Safety 

• Food related causes of ill health 

• Symptoms and signs of food-induced ill health 

•  Preventative control measures of food-induced ill health 

• The Environmental Health Officer (EHO)