Design Technology and Food & Nutrition Intents Curriculum Intent
KS3 Technology Intent
Develop confidence in both their own ability to design and create, whilst also equipping them with the skills to work by utilising the designs of others.
Implementation
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We encourage students to enhance their creativity and imagination, while designing and making products that solve real and relevant problems within a variety of contexts, considering their own and other's needs, wants and values.
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Students have the opportunity to understand making healthy food choices and understand the importance of a balanced diet. Students have the opportunity to plan, prepare and produce a range of dishes which demonstrate a balanced diet in line with the Eatwell Guide.
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Students learn how to take risks, becoming resourceful, innovative, enterprising and capable citizens. 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.
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During their time in Technology they acquire a broad range of subject knowledge and draw on disciplines such as mathematics, science, engineering, computing and art.
Impact:
High-quality design and technology education makes an essential contribution to the creativity, culture, wealth and well-being of the nation.
KS3 Technology
Technology operates on a rotation system where students move around the different areas of the subject throughout the year, giving a wide foundation and understanding of the world of technology. The students have the opportunity to complete practical based projects within the subject specialisms of Design Technology, CAD/CAM and Food & Nutrition. Students are assessed in each topic area through practical outcomes and the design and make process.
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Design Technology (Wooden jewellery boxes, LED torches)
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CAD (2D and 3D design)
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Food & Nutrition
KS4 Design Technology
Our intent is to give our students the opportunity to develop creative problem solving skills that provide them with the foundations to allow them to flourish in a range of STEM disciplines and careers.
Encourage the development of thoughtful reasoning and understanding of the wider social issues associated with designing, manufacturing and consuming products combined with the confidence that comes with being able to shape and manipulate materials through ‘hands-on’ practical making skills.
Empower students to become considerate designers and consumers who are able to take charge and shape the future of our local and global communities, developing the skills to address the issues that threaten the stability of society. Students develop an understanding of making processes, and material properties which are applied to provide solutions to real-world problems. Students are encouraged to design with other people in mind and with an acceptance and celebration of diversity within our communities.
At KS4 we study AQA Design & Technology which involves 50% written Exam and 50% NEA. The course allows students to develop their practical and technical skills
Year 10
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Unit 1 Theory and Practice NEA; Investigation & Research. Design Brief & Specification. Designing Development
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Unit 2 Theory and Practice NEA; Design Development and Manufacturing.
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Unit 3 Theory and Practice NEA; Manufacturing. Testing & Evaluation.
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NEA Preparation
Year 11
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NEA (AQA Design & Technology 8552) and Unit 6 & 7 Theory - links to NEA work.
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NEA (AQA Design & Technology 8552) Unit 4 and Theory (AQA Design & Technology 8552)
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Unit 5A & 5B Theory (AQA Design & Technology 8552)
Key Stage 4 Food Preparation and Nutrition
At KS4 we follow the EDUQAS Food Preparation and Nutrition course which equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.
The course is split into 2 components, Component 1 (Written Examination 50%) and Component 2 (Food Preparation and Nutrition in Action NEA 50%)
The components teach and embed a broad range of topical areas;
- Food commodities
- Principles of nutrition
- Diet and good health
- The science of food
- Where food comes from
- Cooking and food preparation
Encourage the development of high skills and resilience in a safe environment, allowing students to demonstrate commitment and act on feedback.
Empower students to enable them to follow a recipe and substitute ingredients and cooking methods as appropriate, demonstrating an understanding of food choices e.g. veganism, allergies and healthy eating.
Develop understanding that will allow students to become discriminating consumers of food products, enabling them to participate in society in an active and informed manner.
Engage with students to encourage them to understand the environmental factors which affect the inequalities in food distribution on a global scale and give them an understanding of the need to minimise ‘food waste’ starting with their own practise.
Allow students to explore a number of multicultural perspectives concerning food. Students will enhance their understanding, appreciation and acceptance of people from a variety of cultural backgrounds through the preparation of food from different countries.
Encourage our students to develop an awareness and acceptance of diversity within our community.
Our hope is that through Food & Nutrition, students are provided with a context through which to explore the richness, pleasure and variety that food adds to life.