Head of Department
Mr D Baribeault
The Design Technology Department is housed in a separate block, along with the Art and Design Department, between upper and lower school. It comprises of a kitchen area, wood working rooms, a textiles room, an electronics room and a graphics suite. We are fortunate to have good ICT facilities, including networked computers in the graphics suite, twenty lap tops and a state of the art high powered laser cutter. This has enabled us to develop computer aided design (CAD) and manufacture in the department helping to raise the quality of work produced to a high standard.
In the Design Technology Department we actively encourage pupils to extend their learning and develop their creativity outside lesson times and believe that that by offering a range of clubs we allow pupils to flourish and focus on specific interests.
We offer a Gardening Club where pupils have the opportunity plant and grow their own produce. We enter many food competitions per year, just recently two pupils from out school met Kate Humble who was a guest judge for the competition. Of course part of the fun comes from having to sample and test the dishes as they improve and progress!
We offer a number of craft activities throughout the year. On the run up to Christmas for we have a club that pupils can attend to make their friend, families (or themselves!) a personalised, engraved wooden plaque. In the spring we make bird boxes to help encourage and protect wildlife.
We believe that we can offer learners a diverse, unique and individually tailored learning experience that will help them develop crucial practical skills required for the future and desired by employers.
What will you learn?
The aim of our subject is to teach pupils how to identify a problem and then design and manufacture a working solution to encourage and develop creativity and innovation. This ethos is covered in all subject areas and pupils are given the opportunity to specialise in the area they prefer. The subject areas covered are
- Graphic Media
- Resistant Materials
- Food Technology
Key Stage 3 (11-14years)
At Key Stage 3 pupils will study all of the above areas giving them a broad knowledge and a diverse experience of design with different outcomes. Pupils will make fun and interesting products such as sock monkeys and latch and hook wall hangings in Textiles, a storage box, a coat hook and an electronic dice incorporates CAD/CAM in Resistant Materials. In Food Technology pupils will learn that cooking and eat healthily doesn’t have to be boring and bland, learn about foods from around the world and how to grow and cook their own balanced meals. Graphic Media will enable pupils to learn how graphic designers go about creating packaging and will design their own chocolate bar wrapper, invent a new PlayStation game and design the latest mobile phone.
Key Stage 4 (14-16) Level 2 Courses
At Key Stage 4 we offer a wide range of courses to allow pupils to specialise in one or more of the chosen areas that they studied at key stage 3. We currently offer learners a choice of 3 GCSE courses and one BTEC option (courses will run subject to uptake requirements).
GCSE Design and Technology
If pupils choose to follow the GCSE route they will have a choice of studying Graphic Media, Resistant Materials or Textiles Technology. Learners will have the opportunity to analyse and research situations, design and make products and then evaluate their final outcome against their original specification. Learners are required to complete a controlled design and make assessment (CAT) worth 60% and a final written examination worth 40%.
BTEC Level 2 Hospitality and Catering
If learners decide to follow the BTEC Hospitality and Catering which is the equivalent of 2 GCSE’s A – C plus a basic hygiene certificate. The new framework (NQF) requires pupils to sit an externally assessed exam and complete several challenging units (subject to qualification level) that will introduce a range of skills.
This is an interesting course and highly successful course involving practical opportunities to prepare and serve food for a variety of occasions such as careers conventions, lunchtime meals to staff, coffee mornings etc. The catering industry in the local area is looked at in detail with an opportunity for work experience placements in local hotels and restaurants. Learners can work in groups or individually to plan organise and run events.
In addition, healthy living and preparing meals nutritionally and hygienically will be studied with the possibility of additional qualifications gained din basic food hygiene. Hard work is required to produce the folder of evidence through practical based teaching.
BTEC Level 2 Health and Social Care
If learners decide to follow BTEC Heath and Social care which is the equivalent of 2 GCSE’s,
Units offered include health and social care values, equality and diversity, individual rights, healthy living and carrying out a research project.
Key Stage 5 (16-18) Level 3 Courses
At key stage 5, again we offer the pupils a choice of A/AS level or BTEC vocational courses. If pupils decide to follow the A/As level route we offer a newly introduced Design Technology course following the WJEC specification. The course is split into the following units.
Design Technology A/AS Level
DT1 – WRITTEN PAPER – 40%
The examination paper DT1 will examine candidates on the following four blocks of specification content:
4.1.1 Designing and Innovation
4.1.2 Product Analysis
4.2.1 Materials and Components
4.2.2 Industrial and Commercial Practice
Much of this knowledge and understanding will, of course, be directly relevant to many aspects of the AS coursework elements.
DT 2 – The Design and Make project – 60%
Pupils will design and make a product to solve a problem of their choice. Pupils will have to undertake a range of tasks including analysis of existing products, designing not only using traditional methods but more modern techniques including CAD/CAM and then build a fully functional prototype. The course is challenging and will require dedication in and out of the classroom.
DT3 – WRITTEN PAPER – 20%
Examination paper DT3 will examine candidates on all eight blocks of specification content: the four AS blocks as above and the following additional blocks;
4.1.3 Human Responsibility
4.1.4 Public Interaction
4.2.4 Production Systems and Control
DT4 – PROJECT 30%
DT4 project work must demonstrate the candidate’s ability to:
- Design and make high quality products which can be tested and evaluated;
2 .Apply relevant knowledge and understanding including key skills to a range of technological activities;
- Relate their work to relevant industrial and commercial practices;
- Communicate to relevant audiences their ideas, understanding and decision-making processes.
These competencies at Advanced Level would demonstrate a greater depth and maturity to candidates’ designing and making skills, appropriate to an A Level qualification.
Differentiating DT2 and DT4: the further requirements at A level involve increased emphasis on the industrial and commercial aspects of designing and making, an increased awareness of a wider range of users such as clients, manufacturers and the potential end user and an increased sensitivity to the wider effects of their work on society and the environment.
BTEC Level 3 Subsidiary Diploma in Hospitality.
The BTEC Subsidiary Diploma offers a unique opportunity for students to identify and solve real problems by investigating the Hospitality Industry in a wide range of contexts relating to their personal knowledge of hospitality and travel interests. Employment in the hospitality industry has increased faster than the economy overall but there remains significant skills gaps – this BTEC National seeks to address the gaps preparing learner for real world employment.
This two year course is about developing skills and understanding in supervisory skills within the hospitality industry. There is a strong practical emphasis throughout and assignments will often be related to the world of world in hospitality, travel and tourism.
Unit 1: The Hospitality Industry
Unit 2: Principles of Supervising Customer Service Performance in Hospitality, Leisure, Travel and Tourism.
Unit 3: Providing Customer Service in Hospitality
Students will study further optional specialist units that provide a combined total of 60 credits.