Subject Head: Mindy Smith
Contact: msmith@farmors.gloucs.sch.uk
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
Qualification: GCSE
This course represents an exciting opportunity to learn about product design from wider influences. This GCSE will allow all students to study a wide range of contexts and the work of others. Using designing and making skills in a range of broad design based processes, materials and techniques using an iterative approach when thinking and solving problems for new design ideas.
Design is a way of thinking creatively with new ideas for new products we could use every day or may use in the future in a critical and contextual format. Students will work on a personal investigation design project to research, develop and explore ideas within primary and contextual sources. To experiment with media, materials, techniques and processes to produce a 3D outcome. A portfolio of work would contribute to this at 60% of the overall GCSE grade.
Students can choose to specialise in either Three Dimensional Design or Textiles. An external assessment would be at 40% and is set by the board. Students would need to work on preparation materials as research and development of an idea in advance of the exam, leading to a made piece in a sustained focused exam over 10 hours, based in the student’s usual classroom.
What should students expect to be doing during the course?
Textile Design Students could typically develop work in any of the following areas of study:
● Costume Design
● Dyed and printed fabrics
● Fashion Design
● Interior design
Three dimensional Design Students could typically develop work in any of the following areas of study:
● Product design
● Architectural design
● Jewellery design
60% portfolio project / 40% exam with a 10-12 week preparation and developmental period, leading to a 10 hour practical exam in the classroom.
We offer well developed and successful A- Levels in Design and Technology: Product Design and Design and Technology: Fashion and Textiles.
Subject Lead: Tharshini Jayakanthan
Contact: tjayakanthan@farmors.gloucs.sch.uk
Qualification: Vocational Award
Specification: 601/7703/2 WJEC 1/2 Award in Hospitality and Catering
This qualification is intended for learners aged 14-16 who are interested in food preparation in commercial catering. It is intended for learners to develop skills and knowledge that will prepare them for further study and employment within this sector. It will particularly appeal to students who would prefer a course which is weighted heavier in practical work such as:
What should students expect to do during the course?
Unit 1: The Hospitality and Catering Industry – acquiring knowledge about the Catering Industry. This unit provides a broad introduction to the vocational sector in a way that is purposeful and develops a range of transferable skills. There is an exam at the end of the two-year course.
Unit 2: Hospitality and Catering in Action - Learners safely prepare, cook and present nutritional dishes. They will create scenarios in relation to Unit 1 to further their understanding of the Catering Industry. Final assessment is carried out with one Internal Assessment.
This qualification will be awarded on the scale Credit to Distinction, where distinction is the highest grade.
Learners can progress to Level 3 vocational qualifications such as The Diploma in Professional Cookery or apprenticeships in a related area of employment