Design Technology

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Within our Design and Technology department, students study a range of different subjects including Graphics, Textiles and Fashion, Food and Nutrition and Product Design.  

As a department we offer our children and local community the very best quality of design education. Lessons are ambitious, fast paced and vibrant.  We strive to support our students to be inquisitive designers, to know about why materials/ingredients behave as they do, to ask questions and to be excited by our ever changing world.  We challenge our students to be able to adapt to change within industry, to understand what is happening in our environment and to be up to date with current trends.  

As a department, it is our ambition to give our students the very best of opportunities to rise to the challenge and to embrace the most fantastic subject, therefore, we have built a curriculum that will allow them to do that.   We use the National Curriculum as a foundation for our Key Stage 3, but we also include other core values that we consider are important for our students and community at Wayland Academy.  Students are actively encouraged to develop their own interests across all subjects, whilst still building and creating a repertoire of knowledge in all areas.  This approach creates a broad experience for all students, it is incredibly inclusive and allows us to teach the key knowledge in the right order at the right time.  It is our intention as a department to allow our students to be confident, critical, well read, creative and enthusiastic learners of Design and Technology.  We strive to inspire them to be the very best they can.

Key Stage 3 

As student’s progress through Key Stage 3 they will be given the opportunity to focus on specific aspects of Design Technology under the subject umbrellas of Product Design, Food Technology, Textiles and Graphics. Students will learn to design and make products that solve genuine relevant problems, whilst considering their own and others’ needs, wants and values. To do this effectively, they will acquire a broad range of subject knowledge and draw on additional cross curricular disciplines such as mathematics, science, engineering, literacy, computing and art.

Product Design

Students will learn to use manufacturing techniques to create bespoke products using card, paper and modelling materials. The products are always very creative demonstrating innovation and imagination.

Textiles

We strive to move away from stereotypical outcomes. Pupils create their own designs giving them the opportunity to develop strong analytical problem-solving skills whilst nurturing their innovative nature. 

Year 7 - Materials

Throughout the rotation students aim to understand the source and properties of materials and the performance of structural elements to achieve functioning design solutions.

Year 8 - Impact

Throughout the rotation students aim to understand the impact Design and Technology has on individuals, society and the environment and the consequential responsibilities of designers. Students strive to fix some of the problems the Textiles industry has created with the use of Sustainability and the 6R’s.

Year 9 - Biomimicry 

Throughout the rotation students aim to use a variety of approaches, including biomimicry, togenerate creative ideas bypassing stereotypical responses.

Food Technology

The skills and knowledge they learn in Key Stage 3 will then enable them to lead on to the Hospitality and Catering Course in Key Stage 4 where they will then learn more about the catering industry as well as planning, preparing and cooking dishes and desserts for a menu considering various dietary needs.

Year 7 Key Skills

Students will be taught key skills, methods and techniques in preparation for more complex dishes within Year 8 and 9. 

They will be introduced to different cooking methods, working with recipes, costing a recipe using simple percentages, Health and Safety and Hygiene, Healthy Eating – Government guidelines, use of questionnaires, balanced meals, food label information, importance and types of packaging, weighing and measuring, knife skills, safe use of equipment, applying knowledge and understanding of ingredients and equipment working accurately and showing understanding of limitations, modifying dishes to include increased nutritional value, evaluation of dishes, knowledge based assessment and practical skills.

Year 8 Developing Skills

Continuing from Y7 Students will develop their knowledge and understanding of food preparation, cooking and nutrition. Students will understand what makes a healthy diet, they will be able to design and make recipes that demonstrate this.

Year 9 Continuing Skills

Students will have the opportunity to develop food preparation and cooking skills as well as transferable skills of problem solving, organisation and time management, planning and communication: Various methods of cookery to include learning how raising agents work: cultural dishes: healthy cooking methods and loss of nutrients: begin catering terminology, sensory qualities, food spoilage and how properties change. 

Key Stage 4 

AQA GCSE Design and Technology (Textiles focus)

The specification comprised of two components; the Written Paper and the Non-examined assessment, both components are worth 50%. The written paper is worth 100 marks and will take 2 hours to complete, students will answer multiple choice questions and extended response answers. The Non-exam assessment will contribute towards 50% of the student’s overall mark. The NEA project in its entirety will take between 30-35 hours to complete and consist of a working prototype and a portfolio. Students will be expected to cover the following topics for both units:

·       Core technical principles - both Product Design and Textiles students will be expected to cover the same principles

·       Specialist technical principles - students will specialise in their chosen areas of Textiles or Timber (product design)

·       Designing and making principles - both Product Design and Textiles students will be expected to cover the same principles

Students will cover these topics through theory lessons and projects in Year 10 before starting their NEA project in Year 11, the projects for the NEA are set in June of each year. It is vital students adhere to deadlines due to the tight timelines in Year 11.

WJEC Food and Hospitality

The WJEC Level 1/2 Award in Hospitality and Catering has been designed to support. Students who wish to learn about the vocational sector and the potential it can offer them for their careers or further study. It is most suitable as a foundation for further study. This further study would provide learners with the opportunity to develop a range of specialist and general skills that would support their progression to employment. 

The WJEC Level 1/2 Award in Hospitality and Catering is made up of two mandatory units: Unit 1 The Hospitality and Catering Industry which is a 90-minute exam and Unit 2 Hospitality and Catering in Action, which is delivered through two projects in preparation for coursework and practical exam.

This course has been designed to develop in learners the knowledge and Understanding related to a range of hospitality and catering providers; how they operate and what they have to take into account to be successful. There is the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. In this qualification, students will have the opportunity to develop food preparation and cooking skills as well as transferable skills of problem solving, organisation and time management, planning and communication.

Students will study core skills in Year 10 before they undertake Unit 2, students will sit their exam (Unit 1) in Year 11.

 Assessment 

 Key Stage 3

Students work will be assessed holistically at the end of each rotation in addition to the schools timetabled reports. Projects will be marked in accordance with the Academy’s marking policy.

 Key Stage 4

Students will complete projects before starting their controlled assessment. Project work will be marked using the specifications criteria and follow the Academies marking policy. Students controlled assessment will be subject to JCQ guideline so will be not marked, however, whole class feedback will be given. Students in Y10 and Y11 will be expected to sit at least one mock exam.

Homework

Homework will be set and assessed as detailed within the Academies homework policy. 

Books, Equipment, Materials and Resources Recommended/Needed 

 Key Stage 3

The Academy will provide the equipment and materials needed for students to complete their work in lesson. If students wish to take their finished project work they will be asked for small contribution towards materials costs, work that is not taken home will be recycled or used as an example.

Students will be expected to purchase their own ingredients for Food technology

 Key Stage 4

The Academy will provide the equipment and materials needed for students to complete their projects in lesson.  Students will also be given basic materials to complete their controlled assessment

Students will be expected to purchase their own ingredients for Food technology

Students will be provided with materials for Design technology, however, they may need to purchase additional materials based on their designs.

All students will be expected to purchase a folder for their projects.

Opportunities for Study beyond Key Stage 4 

All courses can be studied at College, 6th Form or through apprenticeships 

Career Opportunities Supported by This Subject 

Design Technology is such a diverse and varied subject; it is a good idea to see the course as a ‘gateway’ course as It allows for so many possibilities for career opportunities such as: Designers, Product Designer, Graphic Designer, Architect, Engineer, Drafts Man, CAD Designer, Fashion Designer, Textiles Designer, Seamstress, Chief, Food Scientist, Food Developer, Teacher, Product Developer. 

Click here to visit the Design & Technology Association website