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Design Technology

The Design & Technology department is split into Food Technology, Graphics, Resistant Materials and Textiles.

Key Stage 4

The department offers three separate GCSE’s as optional subjects in Key Stage 4 – GCSE DT Graphics, GCSE DT Resistant Materials and GCSE Home Economics (Food & Nutrition).

Graphics

This course develops student knowledge, understanding and practical skills which will enable them to recognise design problems and develop creative, realistic solutions. Students will demonstrate their abilities by designing, making and evaluating various projects.

The course is assessed through two units. Unit 1 is a controlled assessment, worth 60% of the overall marks awarded. The assessment is run over a maximum of 30 hours, and will focus on the design of a product. Students will analyse the task, write a design specification, generate ideas, develop and model solutions and communicate the final solution; demonstrating creative thinking throughout.

Unit 2 is a two hour examination, sat at the end of the course and worth 40% of the overall marks.

Resistant Materials

The course builds on the individual strengths of the students and provides a firm grounding in the practical and academic elements of Design & Technology. Students will learn to safely use a range of tools and equipment; study how to cut, shape, drill, form and join various materials; learn about design, development and manufacture of products; using CAD to design and present ideas; using CAM to manufacture products or components.

The course is assessed through two units. Unit 1 is a controlled assessment, worth 60% of the overall marks awarded. The assessment is run over a maximum of 30 hours, and will focus on the design of a product. Students will analyse the task, write a design specification, generate ideas, develop and model solutions and communicate the final solution; demonstrating creative thinking throughout.

Unit 2 is a two hour examination, sat at the end of the course and worth 40% of the overall marks.

Home Economics (Food & Nutrition)

The course will help students to understand human food needs for people of all ages in different situations. Students learn about the science and technological improvements and develop a wide range of skills, such as analysing, evaluation and problem solving which will help in other subjects. The course allows students to make a wide range of food dishes, develop recipes, learn how foods perform and change through the preparation and cooking processes, and understand about food preservation and food packaging.

The course is assessed through two controlled assessments and a final written examination. The controlled assessments are worth 60% of the overall course, with students expected to cook a range of dishes and produce a supporting 8 page design folio for each. The assessment brief is set by the examination board. The examination is an hour and a half and is sat at the end of the course, worth 40% of the overall marks.