Design and Technology

Through the teaching of Design and Technology at Saint Aidan’s, we aim to prepare students to participate confidently and successfully in an increasingly technological world, providing every student with the opportunity to learn progress and pursue excellence within the four areas of the department: Design & Technology, Graphic Communication, Food & Nutrition and Engineering.

We aim to show pupils the value of technology and how it plays a significant part in shaping their lives, and to have the opportunity to work creatively when designing and making, and apply technical and practical expertise, with a variety of approaches, skills, and media. We provide valuable hands-on experience that allows them to use a variety of modern and traditional production processes: pupils use hand tools as well as CAD/CAM facilities, laser cutters, 3D printers, modern sewing machines, and a range of professional food preparation machines.

Key Stage 3

At KS3 pupils have two hours a week of Technology, split between Design Technology, Food and Nutrition, and Graphic Communication. Classes are set in Year 7 using a baseline test, and students study each discipline on a rotation basis, with each rotation lasting approximately 7-8 weeks.

Here is an overview of the Key Stage 3 curriculum:

Design &Technology

Students learn from a wide range of influences in Design and Technology including historical, social, cultural, and environmental factors. They solve real life problems, communicating their solutions through the iterative design process whilst developing competence in a range of different skills, techniques, use of materials, tools, and machinery, and ensuring their solutions meet the design brief and/or the client’s needs.

Graphic Communication

Students use the work of existing designers as the basis for developing their own work and then follow a design brief to create work which is suitable for a client, brand, product, or concept; choosing styles and media which are appropriate to their intentions. Throughout the project they systematically research, develop, improve, and analyse their work to show how their ideas have progressed, been adapted, and refined as they experiment with their design ideas.

Food & Nutrition

Students develop knowledge of food, food science and nutrition for life providing them with the skills to enable them to be competent and capable cooks. Students will develop the skill set to produce a wide range of dishes using a variety of skills that will be applicable to them throughout their lives, understanding how important a healthy balanced diet is and how food science affects the working characteristics of ingredients.

All students are supported in school if they need help with the provision of ingredients, unusual ingredients can be purchased from school, such as herbs and spices. If a student is unable to provide ingredients, these will be provided by school.

The content within each year is designed to provide continuity and progression from KS2 then to visit, revisit, and embed all the basics for each subject, allowing students to achieve a certain level of mastery by the end of Key Stage 3, and then make informed choices about further study at KS4, 5 and beyond, or for life and work outside of education.

Assessment at Key Stage 3

Students work is assessed regularly across the department, this is carried out by both teacher assessment and peer assessment. Students complete lesson-by-lesson quizzes, practical work is continually assessed, and student’s portfolios of project work is assessed throughout the rotation.

Target setting is rigorous throughout KS3 with students knowing which target range they are working towards. Success criteria are shared with students to allow them to aim high.

Key Stage 4

At KS4 we offer pupils the choice of GCSE Design Technology, GCSE Food Preparation & Nutrition, or the more vocational Engineering qualification. Students cover the programme of study provided by AQA GCSE Design and Technology, Eduqas GCSE Food Preparation and Nutrition and OCR Engineering Design Cambridge Nationals.

 Subject specifications

AQA GCSE Design and Technology 8552

Eduqas GCSE Food Preparation and Nutrition

OCR Engineering Design(J831) – Current Year 11 only

OCR Engineering Design J822 – Current Year 10 onwards

AQA GCSE Design and Technology (8552)

GCSE Design and Technology will prepare students to participate confidently and successfully in an increasingly technological world. Students will get the opportunity to work creatively when designing and making and apply technical and practical expertise.

Students will study core technical and designing and making principles, including a broad range of design process, materials techniques, and equipment. They will also study specialist technical principles in greater depth from either a Resistant Materials or Textiles perspective.

Unit 1 – Exam – 50% of the overall qualification

Externally assessed written exam lasting 2 hours, where students will be assessed on their knowledge and understanding of the following:

• Core technical principles
• Specialist technical principles
• Designing and making principles

The exam is split up into 3 sections:

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.

Unit 2: Non-Exam Assessment (NEA) 50% of overall qualification, internally assessed

Students will undertake an extended making project that showcases the knowledge they have developed in Unit 1. Students will produce a prototype and a design portfolio to evidence the following assessment criteria:

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

The contextual challenges to be released annually by AQA on 1 June in the year prior to the submission of the non-examined assessment. All work will be marked by teachers and moderated by AQA

Eduqas GCSE Food & Nutrition

The GCSE in Food Preparation and Nutrition 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 to be able to feed themselves and others affordably and nutritiously, now, and later in life.

The course has been developed to maintain a balance between practical and theoretical knowledge and understanding. By studying food preparation and nutrition learners will be able to: –

(a) demonstrate effective and safe cooking skills by planning, preparing, and cooking a variety of food commodities whilst using different cooking techniques and equipment.

(b) develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks.

(c) understand the relationship between diet, nutrition, and health, including the physiological and psychological effects of poor diet and health

(d) understand the economic, environmental, ethical, and socio-cultural influences on food availability, production processes, diet, and health choices

(e) demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking, and serving food.

(f) understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes.

Assessment

Assessment will be via a written examination and a non-examined practical assessment, each area being worth 50% each of overall marks.  Examples of possible assessment:

Assessment 1

Task A

Shortcrust pastry should be crisp to the bite and crumbly in the mouth. It can be prepared using a range of different ingredients. Investigate the working characteristics and the functional and chemical properties where appropriate of the different ingredients needed to achieve a perfect shortcrust pastry. This assessment must be supported by investigational work.

Task B

There are several ways to thicken a sauce. Investigate the working characteristics and the functional and chemical properties where appropriate of the different methods used to thicken a sauce. This assessment must be supported by investigational work

Assessment 2

Task A

A local restaurant is holding an international week. Research, prepare and cook three dishes that could be served on a themed menu to promote the cuisine of a specific country or region. This assessment must be supported by investigational work.

Task B

Celebrity chefs have been promoting the importance of a healthy diet for children. Research, prepare and cook three dishes that could be served on an open day menu to encourage new pupils to eat in the school canteen. This assessment must be supported by investigational work.

OCR Engineering Design (Cambridge Nationals) Level 1 / Level 2 – J831 / J841

Engineering Design allows students to identify opportunities and solve problems which contribute to the development of new products.  Through research and practical activities, they will understand how to answer professional client briefs and use practical skills such as drawing, computer modelling and model making to show design ideas.  This course provides students knowledge in engineering, technology and develop your critical thinking, creativity, and dextrous skills.

Enrichment

A wide range of enrichment activities are available including:

• Bi-annual Food and DT residential visit to London.
• Rotary Technology Tournament
• Rotary Young Chef of the year competition
• Springboard Young Chef of the Year competition
• Annual running of The Villa restaurant
• Design Technology club
• Textiles club
• GCSE catch up sessions in all subjects.
• Science and Technology Challenge Day
• BAE Visits and workshops
• STEM activities.
• CAD/CAM workshops
• Lunchtime open access to ICT.
• Young Chef Club
• Cookery Club
• Charity Bake sales
• Professional Chef mentor visits

Enrichment

• A wide range of enrichment activities are available in Techology including:
• Ready Steady Cook
• Rotary Technology Tournament
• Rotary Young Chef of the year competition.
• Design Technology club
• GCSE catch up sessions in all subjects.
• STEM activities.
• Lunchtime open access to ICT.
• Young Chef Club
• Cookery Club
•  Charity Bake sales
•  Professional Chef mentor visits

Department Staff