Meet the staff

Mrs Ruth Bowers - Curriculum Leader and teacher of Food and Textiles

Miss Louise Christie - Teacher of Design & Technology, Construction and Graphics

Mr Stephen Humphreys - Technician

 

Subject overview
The Design and Technology department are a dynamic and creative team who seek to provide lessons that engage, enthuse and offer opportunity to develop knowledge and transferable skills (for life in school and beyond). There is a broad and balanced curriculum offered in Design and Technology and as a consequence we seek to offer personalised learning that suit the needs of our learners. There are wide opportunities for staff development within the curriculum area and the diverse skills and expertise of individuals are utilised in regular teaching and learning meetings that ensure we are at the forefront of current teaching developments.


Key Stage 3
Within Design & Technology we cover: Food, Graphics, Resistant Materials and Textiles. Over the Key Stage we build upon the basic skills being taught in  year 7 through to GCSE skills taught in year 9, pupils of all abilities will progress through challenging and engaging themes and topics.

Food
Year 7
 
Students will be introduced to the basic skills: such as the claw and bridge method: leading onto dicing and slicing. Students will complete a cooker and knife licence whilst being introduced to a variety of recipes such as:  Fruit Salad and Spicy Tomato Soup.


Year 8 
Students extend their skills from year 7 to constructing dishes using the creaming, melting and rubbing in methods. Students are introduced to modifying basic recipes such as: the traditional roux sauce and dough making.

Design & Technology
Year 7

Students will be introduced to the basic skills of all areas of D&T (Graphics, RM and Textiles). Students will complete a range of small projects Two-point perspective, rendering, using 2D design and making a keyring.


Year 8
Students extend their skills from Year 8 in all areas of D&T and will make a small toy, a piece of textile work and a presentational drawing.


Key Stage 4 
Students are taught their chosen subject area, the courses available are:
Hospitality and Catering - Level 1/2
Design & Technology - GCSE
Graphics Level 2
Btec Construction Level ½
 

Graphics Level 2
Graphic design is a form of visual communication. It is the process by which visual information is given form and structure to communicate a message. Being a graphic designer is the profession of visual communication that combines images, words and ideas to convey information to an audience. It involves designing print or electronic forms of visual information for advertisement, publication or a website. Graphic design should not be confused with art and design or product design. It is distinct from these subjects and should be treated as so. The Level 2 Technical Award in Graphic Design complements GCSE qualifications. This qualification focuses on an applied study of the graphic design sector and learners will gain a broad understanding and knowledge of working in the sector. This qualification has been designed to sit alongside the requirements of core GCSE subjects and is appropriate for learners who are motivated and challenged by learning through hands-on experiences and through content which is concrete and related directly to those experiences.
Assessment method 
Unit 01 Introduction to graphic design 30 Mandatory 
Unit 02 Graphic design practice 
Unit 03 Responding to a graphic design brief 
Unit 04 Graphic design portfolio 

 

 

Year 9

Autumn term 1

Technical drawing skills (one and two point perspective, isometric, rendering, crating …)and designer research.

Autumn term 2

responding  to a design brief and working to deadlines.

Spring term 1

 

Spring term 2

 

Summer term 1

Introduction to coursework

Summer term 2

Building a portfolio

 

WJEC Construction and Built and Environment
Unit 1 External Exam
Unit 2 and 3 Internal Assessment (Controlled)

The Constructing the Built Environment offer a learning experience that focuses learning for students 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.
Each unit allows for both synoptic learning and assessment and has an applied purpose which acts as a focus for the learning in the unit. Students are enthused, engaged and motivated to study how buildings are constructed. The applied purpose provides the opportunity for authentic work related learning, but more than this, it will require learners to consider how the use and application of their learning impacts on individuals, employers, society and the environment.

 

 

Year 9

Year 10

Year 11

Autumn term 1

 

 

 

Autumn term 2

 

 

Unit 3 - working to and answering  a design brief

Spring term 1

 

Unit 1 - Exam preparation - Health and safety

Unit 1 - Exam preparation - Health and safety

Spring term 2

 

 

Exam

Summer term 1

 

 

 

Summer term 2

 

Unit 2

 

 

WJEC Hospitality and Catering 
Unit 1 External Exam
Unit 2 Hospitality and Catering in Action

The course structure has been designed to develop learners 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, learners will also have the opportunity to develop some food preparation and cooking skills as well as transferable skills of problem-solving, organisation and time management, planning and communication.
 

 

Year 9

Year 10

Year 11

Autumn term 1

Understanding hygiene and safety in both the industrial kitchen and food room.

Know how food can cause ill health.

Understand the importance of nutrition when planning menus.

Understand menu planning.

Be able to cook dishes using techniques in preparation of commodities

Autumn term 2

Introduction to the different food commodities.

Know how food can cause ill health.

Understand how hospitality and catering provision meets health and safety requirements.

 

Be able to cook dishes using techniques in preparation of commodities

SPring term 1

Be able to cook dishes using techniques in preparation of commodities

Understand the environment in which hospitality and catering providers operate.

Preparation for Unit 2 exam (controlled assessment)

Completing Unit 2 controlled assessment

Spring term 2

Be able to cook dishes using techniques in preparation of commodities

Understand how hospitality and catering provision operates.

Be able to propose a hospitality and catering provision to meet specific requirements.

Completing Unit 2 controlled assessment

Summer term 1

Understand the importance of nutrition when planning menus.

Understand menu planning.

Be able to cook dishes using techniques in preparation of commodities

revision for Unit 1 exam in June

 

 

Summer term 2

Understand the importance of nutrition when planning menus.

Understand menu planning.

Be able to cook dishes using techniques in preparation of commodities

Understand the importance of nutrition when planning menus.

Understand menu planning.

Be able to cook dishes using techniques in preparation of commodities