Design Tech

D.T Curriculum Maps

Overview

The Design and Technology department at Thurstable is made up of five subject areas including; Food, Graphics, Resistant Materials, Systems and Control and Textiles. The department is staffed with five specialist teachers and two support technicians who work effectively together to harness talents and support student progress.

Curriculum Intent

In design and technology, we aim to create opportunities for students to: Work independently and in teams to produce creative and innovative design solutions to real world problems. Apply knowledge and theory from DT and other related subjects linking to the design and development of ideas. Develop practical skills working with a range of tools, equipment and machines and work with a variety of materials. Use evaluation skills to critically assess their own work and that of others whilst considering the impact of these designs in the current world and the future.

In food and nutrition, we provide opportunities for students to: Work independently and in teams to develop an understanding of how ingredients work and why. Apply knowledge and theory from food and other related subjects linking to; nutrition and health, food science, food safety, food choice, food provenance and food preparation skills. Work independently to plan and demonstrate a wide range of sweet and savoury recipes, selecting and using a variety of suitable equipment safely and hygienically. Use evaluation skills to critically assess their own work and that of others, considering nutritional value, technical skills, sensory analysis and environmental impact.

GCSE

AQA GCSE Design and Technology

Written exam

2 hours
100 marks
50% of GCSE

What's assessed?

Core technical principles
Specialist technical principles
Designing and making principles
How it's assessed

Questions

Section A – Core technical principles (20 marks)

A mixture of multiple choice and short answer questions assessing a breadth of technical knowledge and understanding.

Section B – Specialist technical principles (30 marks)

Several short answer questions (2–5 marks) and one extended response to assess a more in depth knowledge of technical principles.

Section C – Designing and making principles (50 marks)

A mixture of short answer and extended response questions.

Non-exam assessment (NEA)

What's assessed?

Practical application of:

Core technical principles
Specialist technical principles
Designing and making principles

How It's Assessed

Non-exam assessment (NEA)

students can specialise in textiles, resistant materials or graphics:

100 marks
50% of GCSE
Substantial design and make task

Assessment Criteria

Identifying and investigating design possibilities
Producing a design brief and specification
Generating design ideas
Developing design ideas
Realising design ideas
Analysing & evaluating

Contextual challenges to be released annually by AQA on 1 June in the year prior to the submission of the NEA

Students will produce a prototype or toile and a portfolio of evidence

Work will be marked by teachers and moderated by AQA

AQA GCSE Food and Nutrition

Written exam : Food preparation and nutrition

What's assessed?

Theoretical knowledge of food preparation and nutrition from Sections 1 to 5.

How it's assessed

Written exam: 1 hour 45 minutes
100 marks
50% of GCSE

Questions

Multiple choice questions (20 marks)

Five questions each with a number of sub questions (80 marks)

Non-exam assessment (NEA)

What's assessed?

Task 1: Food investigation (30 marks)

Students' understanding of the working characteristics, functional and chemical properties of ingredients.

Practical investigations are a compulsory element of this NEA task.

Task 2: Food preparation assessment (70 marks)

Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task.

Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved.

How it's assessed

Task 1: Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation.

Task 2: Written or electronic portfolio including photographic evidence. Photographic evidence of the three final dishes must be included.

Facilities

The department is made up of 2 workshops, 2 food technology rooms, 1 graphics room, 1 textiles room and 2 computer suites. The rooms are equipped with the specialist equipment required to teach all elements of the subject. We are fortunate to have a laser cutter and a range of Computer-Aided Design software to present work to a high standard.

Enrichment

Extra activities are offered outside the normal day and include competitions such as a young fashion designer and the wool mark award, visits and extra holiday and workshop time for examination classes.

Useful Subject Links

https://www.ocr.org.uk/qualifications/as-and-a-level/art-and-design-h200-h600-from-2015/specification-at-a-glance/ DT GCSE

https://www.aqa.org.uk/subjects/design-and-technology/gcse/design-and-technology-8552 Food and Nutrition GCSE

https://www.aqa.org.uk/subjects/food/gcse/food-preparation-and-nutrition-8585

Textiles Websites

V&A museum - https://www.vam.ac.uk/

Fashion museum Bath - https://www.fashionmuseum.co.uk/

Fashion and Textiles museum London - https://www.ftmlondon.org/

Fashion trends - https://www.tag-walk.com/en/

Food Websites

BBC Goodfood - https://www.bbcgoodfood.com/

Food fact of life - https://www.foodafactoflife.org.uk/