Welcome to the Design & Technology Department:
| Head of Design Technology | Mr P. Bell |
| Teacher in charge of Food Technology | Mr B. Compton |
| Design Technology Technician | Ms A. Everett |
| Head of Engineering | Mr S. Gooding |
| Head of Year 7/Teacher of Design & Technology | Mr W. Lee |
| Food Technology Technician (0.6) | Ms E. Potter |
| Teacher of Engineering (0.8) | Ms L. Thomas |
In Years 7, 8 & 9 Design Technology is offered as a carousel of 10 weeks in the 4 disciplines: Product Design, Food Technology, Engineering, CAD (Computer Aided Design)/CAM & Graphic Design
Hospitality and Catering students pictured with chef Daksha Mistry having provided the catering for the BEST Awards
Through a variety of creative and practical activities, students are taught the knowledge, understanding and skills needed to engage in an iterative process of designing and making. They work in a range of domestic and local contexts (for example, the home, health, leisure and culture), and industrial contexts (for example, engineering, manufacturing, construction, food, energy, agriculture – including horticulture- and fashion. When designing and making, students are taught to:
Design
- use research and exploration, such as the study of different cultures, to identify and understand user needs
- identify and solve their own design problems and understand how to reformulate problems given to them
- develop specifications to inform the design of innovative, functional, appealing products that respond to needs in a variety of situations
- use a variety of approaches [for example, biomimicry and user-centred design], to generate creative ideas and avoid stereotypical responses
- develop and communicate design ideas using annotated sketches, detailed plans, 3-D and mathematical modelling, oral and digital presentations and computer-based tools
Make
- select from and use specialist tools, techniques, processes, equipment and machinery precisely, including computer-aided manufacture
- select from and use a wider, more complex range of materials, components and ingredients, taking into account their properties
Evaluate
- analyse the work of past and present professionals and others to develop and broaden their understanding
- investigate new and emerging technologies
- test, evaluate and refine their ideas and products against a specification, taking into account the views of intended users and other interested groups
- understand developments in design and technology, its impact on individuals, society and the environment, and the responsibilities of designers, engineers and technologists
Technical knowledge
- understand and use the properties of materials and the performance of structural elements to achieve functioning solutions
- understand how more advanced mechanical systems used in their products enable changes in movement and force
- understand how more advanced electrical and electronic systems can be powered and used in their products (for example, circuits with heat, light, sound and movement as inputs and outputs)
- Apply computing and use electronics to embed intelligence in products that respond to inputs (for example, sensors), and control outputs (for example, actuators), using programmable components (for example, microcontrollers).
Cooking and nutrition
As part of their work with food, students are taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in students will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables students to feed themselves and others affordably and well, now and in later life. Students are taught to:
Key Stage 3
- understand and apply the principles of nutrition and health
- cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
- become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]
- Understand the source, seasonality and characteristics of a broad range of ingredients.
What is in the course?
This qualification is designed for learners who want an introduction to engineering that includes a vocational and project-based element.
The course includes the following topics:
- Engineering disciplines
- Health & safety
- SI Units of measurement
- Reading engineering drawings
- Properties and characteristics of materials
- Tools, equipment and processes
- Skills and techniques in engineering
How is it assessed?
NCFE Level 1/2 Technical Award In Engineering
Course code: 603/2963/4
Students are required to successfully complete 2 mandatory units. Students must also achieve a minimum of a Level 1 pass in the internal and external assessments.
1 x 2hr externally assessed written exam ‘Understanding the engineering world’. This paper assesses student knowledge and understanding from across the topics studies and accounts for 40% of the overall grade. The exam can be repeated once to gain a higher grade. Learners who do not achieve a level 2 grade may be awarded a level 1 if appropriate.
60% of the course is assessed internally through completion of a synoptic project. Students demonstrate a range of engineering skills and techniques in the development and production of a suitable prototype to meet the requirements of a set brief.
Why consider this course?
Engineering is a broad field that offers exciting career opportunities where employees get to be creative, solve problems and explore how things work every day.
The course is designed to provide learners with the skills, knowledge and understanding of the applied study of good engineering practices and an understanding of working in the sector.
The qualification will appeal to students who wish to pursue a career in the engineering sector or progress onto further study.
Extra-curricular opportunities include:
Students can become involved with the F1 in Schools challenge where teams work to research, plan, design and engineer a prototype F1 car. Completed projects enter a regional competition.
D&T Club
D&T club runs once a week and is open to all students in KS3 and Year 10. It is designed to provide the opportunity for students to be creative and enables theory and knowledge being put into practice via a practical environment. Students will have further opportunity to develop their making skills as well as their designing skills, both physically and digitally.
KS3 students also get the opportunity to control CAM machines such as laser cutters and 3-printers to create detailed and intricate designs. Computer-aided Design (CAD) is also a vital part of the constantly evolving industry. In D&T club we emphasise the links between what they are learning and doing to what is being done in industry and also try to provide insight in which way the design industry is likely to evolve further in the future.
F1 in Schools
Spanning age ranges of 9 to 19 F1 in schools main objective is to help change the perceptions of science, technology, engineering and maths by creating a fun and exciting learning environment for young people to develop an informed view about careers in engineering, Formula 1, science, marketing and technology.
We have F1 club once a week in the D&T department. Team numbers depend on popularity but once the teams are established our aim is to take them through the whole design and make process but ensuring that we stringently follow all the rules and regulations to design and make a successful F1 car. The best car design will then be taken to the regional finals for competing against the best of the best.
Design Exhibition / Museum Visits
It is the aim of the D&T department to ensure that all students in KS3 have been given the opportunity to visit a design museum or design exhibition. This may take the form of trips to the V&A, the Design museum London or the Crystal – Sustainable building design.