Subject Head: Claire Andrews- Alsaigh
KS3 Design and Technology
During their first three years at Farmor’s all students will study Design and Technology for two periods each week. Design and technology is an inspiring, rigorous and practical subject. Using creativity and imagination, pupils design and make products that solve real and relevant problems within a variety of contexts. They acquire a broad range of subject knowledge and draw on disciplines such as mathematics, science, engineering, computing and art. Pupils learn how to take risks, becoming resourceful, innovative, and enterprising problem solvers. Through the evaluation of past and present design and technology, they develop a critical understanding of its impact on daily life and the wider world. Design and Technology education makes an essential contribution to the creativity, culture, wealth and well-being of the nation. At Farmor’s the Design and Technology curriculum is delivered in a carousel system where KS3 pupils will experience a range of Product Design, Textiles and Food each year.
KS4 Design and Technology
Specification: AQA Design and Technology (8552)
The new GCSE course represents an exciting opportunity to participate and compete in an increasing technological world and to learn about product design from wider influences. This new GCSE will allow all students to study core technical, designing and making principles including a range of broad design processes, materials and techniques using an iterative approach when thinking and solving problems. Core Technical Principles explored cover new and emerging technologies in the products and services we use in everyday lives; energy storage and generation; modern and smart materials; mechanical devices; materials and their working properties. Design and Technology is a way of thinking creatively with new ideas for new products we use every day or may use in the future. Students will gain awareness and learn from wider influences on Design and Technology including historical, social, cultural, environmental and economic factors. Specialist Technical Principles include forces and stresses; ecological and social footprints; scale of production; sources and origins of materials; surface treatment and finishes and material techniques. Students can choose to specialise in either Product Design or Fashion and Textiles.
What should students expect to be doing during the course?
Students will need to demonstrate mathematical and scientific knowledge and understanding in relation to design and new technologies. Mathematical knowledge would be explored using the forms of arithmetic, numerical computation, data, and graphs. Scientific knowledge and skills would be applied using terminology, life cycle assessment and recycling, investigating the use and properties of new and modern materials including force and energy requirements.
Assessment (graded 9- 1)
Written exam weighted at 50% and a controlled assessment “Design and Make investigation” also weighted at 50% of the GCSE.
Progression into Sixth Form
We offer well developed and successful A- Levels in Design and Technology: Product Design and Design and Technology: Fashion and Textiles.
Food and Catering – Technical Award
Subject Lead: Tharshini Jayakanthan
Qualification: Technical Award
Specification: AQA 3752
This qualification is intended for learners aged 14-16 who are interested in food preparation in a commercial catering environment and wish to develop skills and knowledge that will prepare them for further study and employment within this sector. It will particularly appeal to learners who are looking for a course that is practical in nature and will give learners the opportunity to develop an understanding of:
- Practical food preparation skills and techniques
- Meal and menu planning
- Cooking methods and recipes
- Commercial practice
- Career opportunities in the catering sector
- Food hygiene and safety.
What should students expect to do during the course?
Unit 1: Practical skills in Food and Catering (internally assessed) Learners will create a number of small practical outcomes to demonstrate their competency in 12 core skills outlined in the specification. This will include the transferable skill of teamwork.
Unit 2: Extended making project (internally assessed) Learners will undertake an extended making project that showcases the skills and knowledge they have developed in Unit 1 and the knowledge they have acquired in Unit 3. The project will be in response to a brief. Learners will develop skills in planning and development, making, testing, evaluation and communication.
Unit 3: Fundamentals of Food and Catering (externally assessed) Learners will study the essential information relating to food and catering.
This qualification will be awarded on the scale Credit to Distinction, where distinction is the highest grade.
- Exam Paper worth 40% - Fundamentals of food and catering
- A skills demonstration worth 30% - mini projects against core practical skill.
- An Extended making project worth 30% - development of a plan and dishes in response to a brief
Learners can progress to Level 3 vocational qualifications such as The Diploma in Professional Cookery or apprenticeships in a related area of employment