Design and Technology
Students learn in a purpose-built environment which includes a catering kitchen and a CAD/CAM suite equipped with a laser cutter, CNC lathe, router and milling machine. A recent addition of a full engineering suite boasts a range of industrial tooling centres including a Plasma cutter. Throughout the key stages, students learn about and use a range of modern and traditional materials, tools/equipment and production methods.
Students are also taught Food, Cooking and Nutrition at KS3 to prepare them for the choices of Food Science or Catering at KS4. The Food studies department is well equipped with two domestic kitchens and a fully fitted catering kitchen with industrial facilities.
The combination of good resources and a dedicated teaching team enables students to achieve excellent results. Ofsted judged the overall effectiveness of the faculty to be outstanding (when last inspected in March 2010).
Students are also taught Food, Cooking and Nutrition at KS3 to prepare them for the choices of Food Science or Catering at KS4. The Food studies department is well equipped with two domestic kitchens and a fully fitted catering kitchen with industrial facilities.
The combination of good resources and a dedicated teaching team enables students to achieve excellent results. Ofsted judged the overall effectiveness of the faculty to be outstanding (when last inspected in March 2010).
KS3 Curriculum Content
Key Stage 3 students study a range of modules that develop their designing and making skills, subject knowledge and confidence in a practical environment. An emphasis is placed on analytical, planning, independent problem solving and evaluative skills which are transferrable and help equip students for their GCSE studies across the college.
These modules are studied on a rotational basis. Classes are generally of a mixed ability and regular assessment is carried out during each module to identify student progress and areas for development.
These modules are studied on a rotational basis. Classes are generally of a mixed ability and regular assessment is carried out during each module to identify student progress and areas for development.
YEAR 7 & 8 - Termly Modules
Module |
Module content |
Core Design & Technology |
Design history/styles and eras, structures, building materials, sustainability, social/spiritual & ethical issues, measurement & scale, developing independence & research skills. |
Electronic Systems & Control |
Develop practical skills and learn about a variety of input, output and process components. Students will undertake circuit construction and PIC programming. |
Design Communication |
Develop communication skills used by designers and engineers. Model product concepts using CAD, CAM (Stika machine), and use of card developments to illustrate packaging volumes. |
Food & Nutrition |
Developing practical cooking skills, healthy eating and food hygiene. |
Resistant Materials |
Develop hand and machine tool skills, Learn about different materials and their properties, including ferrous and non-ferrous metals, polymers, natural timber and manufactured boards. Learn about the design process and develop CAD/CAM skills. |
Textiles |
Applying details to fabric using fabric pens, crayons and paints. Sublimation printing, using a range of materials (including fleece and polyester). Develop hand stitching and sewing machine skills. Learn about the use of CAD/CAM in textile manufacturing, seams and hems, product safety awareness (children’s fastenings), embroidery, embellishment, applique, etc. |
YEAR 9 - Half-Termly Modules
Module |
Module content |
Electronic Products - Circuit Design & Construction |
Develop practical skills and learn to apply theoretical knowledge in order to analyse and solve practical problems. |
Food & Nutrition |
Staple Foods: production of dishes using a range of different staple foods. |
Problem Solving |
Students work in pairs to, independently, solve a range of practical problems. Students apply learning from previous modules. |
Resistant Materials |
Students build on the skills and subject knowledge learnt in Year 7 and 8. They develop their communication, CAD/CAM, hand and machine tool skills. |
Textiles |
Sewing machine skills, working with knitted fabric, decoration and embellishment. |
KS4 Curriculum Content
In Year 10 students can opt to study Design and Technology (including specialist areas of Electronics, Resistant Materials, Graphics and Textiles), Engineering, Food and Nutrition or Hospitality and Catering.
YEAR 10
Subject |
Module content |
GCSE Design & Techology |
Develop subject knowledge and practical skills based around designing, problem solving and manufacturing in a range of material areas until February half-term. Start controlled assessment task worth 50% of GCSE. FULL COURSE DETAILS |
GCSE Hospitality & Catering |
Develop subject knowledge and practical skills. Complete one controlled assessment task worth 20% of GCSE. FULL COURSE DETAILS |
GCSE Food Science & Nutrition |
Develop effective and safe cooking skills by planning, preparing and cooking a variety of foods (both British and international whilst using different cooking techniques and equipment. FULL COURSE DETAILS |
Level 1/2 Hospitality and Catering |
The WJEC Level 1/2 Award in Hospitality and Catering has been designed to support learners in schools and colleges who want to learn about this 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, providing learners with a core depth of knowledge and a range of specialist and general skills that will support their progression to further learning and employment. FULL COURSE DETAILS |
VCERT Engineering |
VCERT Engineering is a vocational course made up of four modules. The qualification is designed for learners with an interest in engineering. It will provide learners with experience of using different tools and materials to enable them to use these within further education or apprenticeships. It will give them a basic understanding of what engineering may involve. Year 10 sees pupils develop their subject knowledge and practical skills by completing a range of projects accompanying this with written modules to support their learning. FULL COURSE DETAILS |
YEAR 11
Subject |
Module content |
GCSE Design & Technology |
Complete controlled assessment task worth 50% of GCSE. Prepare for exam worth 50% of GCSE. FULL COURSE DETAILS |
GCSE Hospitality & Catering |
Develop subject knowledge and practical skills. Complete controlled assessment task worth 40% of GCSE. Prepare for exam worth 40% of GCSE. Students also study NVQ Catering (level 1). Assessment is solely based on practical work which is evidenced in a portfolio. FULL COURSE DETAILS |
GCSE Food & Nutrition |
Complete controlled assessment task worth 30% of GCSE. Prepare for exam worth 40% of GCSE. FULL COURSE DETAILS |
VCERT Engineering |
Prepare for the externally assessed drawing exam worth 25%. Complete final practical project and remaining written assignments. FULL COURSE DETAILS |
KS5 Curriculum Content
In KS5 students can opt to study the two year course of A-Level Design and Technology - Product Design (2017).
6th Form Studies (Year 12 and 13)
Subject |
Module content |
A-Level Design and Technology – Product Design (2017) |
Year 12 Students undertake several projects to develop a professional approach to iterative design development, use of 3D CAD, and challenging manufacturing processes including 3D machining, vacuum bag laminating and centre lathe work. This is in preparation for the major coursework that is to be submitted at the end of Year 13. Year 13 Students undertake their major coursework to show their level of skill and understanding of working properties of materials and processes. Over both Year 12 and 13, studies in preparation for the exam at the end of the course take up 50% of the timetabled time. FULL COURSE DETAILS |
Level 3 Diploma in Food Science and Nutrition |
Year 12 Students undertake two mandatory units. The first is about Meeting Nutritional Needs of Specific Groups; this is externally assessed by exam, and internally assessed through coursework, which is backed up in class by practical work. The second is about Ensuring Food is Safe to Eat - which is 100% externally assessed by exam and backed up in class by practical work. Year 13 Students undertake their optional unit (either Experimenting to Solve Food Production Problems OR Current Issues in Food Science and Nutrition) which is 100% Coursework. There will be the opportunity to resit either of the examinations if required. The overall qualification is achieved through a 50% coursework and 50% exam split. FULL COURSE DETAILS |
