Technology at Key Stage 3
During the early years, students experience the diverse subject areas within the Design & Technology curriculum. Lessons are taught on a “carousel” basis, with students rotating around a range of topics from the different subject areas.
Design Technology: Using creativity and imagination students design and make products that solve real and relevant problems. Students learn to take risks and develop resilience by learning from mistakes, becoming resourceful, innovative and capable citizens. Through knowledge of past and present design they develop an understanding of its impact on daily life in the modern world.
Engineering: Projects are based around the understanding and application of electronic and mechanical systems and how these can be developed, manufactured and utilised; whilst underpinning the importance of modern Engineering in society. Applying the theoretical science and maths in a practical environment.
Food & Nutrition: Students will understand and apply the principles of nutrition and its impact upon health. They cook a repertoire of predominantly savoury dishes so that they are capable of feeding themselves and others a healthy and varied diet. They will become competent in a range of cooking techniques and understand the source, seasonality and characteristics of a broad range of ingredients.
KS4 GCSE Curriculum
Design Technology enables students to actively contribute to the creativity, culture, wealth and well-being of themselves, their community and the nation. Our students can aspire to take risks, so becoming more resourceful, innovative, enterprising and capable. As a result, students develop a critical understanding of the impact of Design Technology on daily life and the wider world. We provide excellent opportunities for students to develop and apply judgements of an aesthetic, economic, moral, social, and technical nature both in their own designing and when evaluating the work of others. Confidence develops as they take learn to take responsibility for the design of products with a real purpose.
Starting with a project-based ‘Foundation Year’ that covers a wide range of knowledge and skills including: Developments in smart materials, composite materials and technical textiles. How electronic and mechanical systems provide functionality to products. Working properties materials such as: papers and boards, natural and manufactured timber, ferrous and non-ferrous metals, thermo and thermosetting polymers and textiles. Through a range of practical projects, students will continue to develop their knowledge and understanding using a more limited range of materials and processes as they progress, readying themselves for their NEA.
Year 11 – The year will commence with the examination board set Controlled Assessment where they will be expected to focus on their chosen materials and processes Students are able to use the knowledge and skills developed to work independently to solve a design task.
Engineering: The sky’s the limit. Engineering is an increasingly innovative and exciting area in which to work. It affects every aspect of modern life – from skyscrapers to smart phones, cars to carrier bags. We introduce students to a host of new technologies, encouraging them to gain practical skills and inspiring students to develop a lifelong interest in engineering. Our students experience and embed a wide range of skills including engineering drawing, design, maths and problem-solving. Students will develop their understanding and application of systems and will be challenged to show how they can be improved and manufactured.
During the first year students develop their skills and knowledge working through a range of focused tasks and practical projects. Where students develop an understanding of Engineering materials, manufacturing processes & practical Engineering skills. They develop a greater understanding and experience of systems – Mechanical, Electronic and Pneumatic.
As they progress students will be expected to develop their independence and initiative by working on projects where they will have greater autonomy with their work. Culminating in Year 11, where students will focus on the Non-Exam Assessment (coursework) where they will be presented with an exam board set challenge. Students are expected to use their skills and knowledge to produce a body of work independently.
Food Preparation & Nutrition will instil a love of cooking in students which opens the 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 will understand and apply the principles of nutrition and health. They will cook a repertoire of dishes, becoming competent in a challenging range of cooking techniques, being able to demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment. They will gain an awareness of taste, texture and aroma to decide how to season dishes and combine ingredients, allowing them to adapt and use their own recipes. Students will understand the source, seasonality and characteristics of a broad range of ingredients and their importance in current dietary guidelines.
Students will demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food, to inspire new ideas or modify existing recipes.
Initially students study nutrition, healthy eating and the balanced diet. They learn about and apply the elements of food safety. They also focus upon food marketing and consumer choice. Practical lessons will include the preparation and cooking of family meals, fruit-based desserts and the safe preparation of meat and fish.
Students will then complete the curriculum by making a more in-depth study of nutrition. To understand the functional and chemical properties of different ingredients and study elements of ‘food provenance’ including seasonality, sustainability and avoiding food waste. Opportunities will be given to put the theory into practice by making a range of relevant dishes.
Whilst in Year 11, students carry out the Food Science and Food Preparation Non-Exam assessed tasks. These are demanding but inspiring opportunities to showcase knowledge and skills learnt throughout the GCSE course. Students work independently to solve a choice of tasks set by the examination board.