The Woodroffe School

Design & Technology

Together We Succeed

Design & Technology

Design is taught across mixed ability classes in a variety of specialist rooms, including a fully equipped Food room, Textiles room and Workshop, good use is also made of our computer suite across all ages.

In Year 7, 8 and 9 students rotate across the three areas of Food, Workshop and Textiles. The basic practical skills are taught alongside the relevant theory. At KS4 and KS5 a variety of exam courses are available.

Design is taught across mixed ability classes in a variety of specialist rooms, including a fully equipped Food room, Textiles room and Workshop, good use is also made of our computer suite across all ages.

In Year 7, 8 and 9 students rotate across the three areas of Food, Workshop and Textiles. The basic practical skills are taught alongside the relevant theory. At KS4 and KS5 a variety of exam courses are available.

Learning is enhanced through homework across the timetable. Staff are often available to help on designated lunchtimes in their specialist rooms. Various year group specific clubs and extra support sessions are also available.

We encourage students to further support their learning by visiting related events both locally and nationally where possible, we run a variety of trips across the year. We hope students will continue to enjoy design and all it has to offer by reading magazines and books and watching related media.

We aim to prepare students for the exciting prospect of life after school and a career too where possible. The department aims to make DT enjoyable for all and plans that students leave school with at least a basic skill level in all the three practical areas and have confidence to develop these abilities when they leave school.

Why we do the curriculum
  • Build GCSE Year 7 – 11
  • Practical bias
  • Build on skills every rotation
  • Consistent assessment
  • Build confidence
  • Encourage the concept that mistakes are part of the design and learning process
  • Develop the whole child
Intent

The starting point for DT is that we assume little or no knowledge when they enter Woodroffe – baseline zero.

  • All work set is directly related to GCSE content to ensure we maximise time in KS3
  • Encourage creative and innovative design
  • To develop their making skills so they can be confident in making
  • To understand how materials are sourced, processed and finished
Implementation

Students complete a series of focussed practical tasks (FPT’s) within each DT area and complete relevant theory work to build on their knowledge.

  • Focus on the students enjoying the curriculum
  • Demonstration and modelling are key to the students understanding
  • Student trips in KS4 that support the learning
Impact
  • Frequent and low stakes assessment
  • 2/3 key questions each lesson
  • Student feedback forms regarding teaching and trips

Variety of intelligent assessments aimed to improve recall and retrieval focussing on: Theory, practical, maths, podcasts, keywords, skills audit.

Food

Students will gain a broad range of the knowledge, skills and confidence to enjoy cooking meals at home; they will also gain an understanding of how to economise when meal planning. They will be encouraged to transfer of skills learnt on one recipe to another and to make changes that have health benefits. All work is underpinned with the understanding about sourcing food, nutrition, hygiene and food safety where relevant. Students will demonstrate their skills by following and adapting recipes.

Communication skills will be developed and tested through folder work. Students will be encouraged to use a wide range of source materials, to respond creatively to briefs. They will have the opportunity to explore the work and style of popular Chefs and Cooks who inspire them, thus forming their own ideas. It is an expectation that students will provide ingredients and be prepared to cook every week.

Product Design

Students will initially study the core design skills which will focus on generating and developing ideas, using information sources and computer aided design (CAD). Students will be challenged to think creatively and solve problems with innovation and flair. Students will also have the opportunity to explore and use a number of materials including card, wood, metal and plastic.

Communication skills will be developed and tested through folder work including ICT and practical work. Students will be encouraged to use a wide range of source materials to respond creatively to design briefs and explore and test their design skills. Students will also use others design work to inspire their own ideas. They will work with a range of tools, materials, equipment and processes. Ideas will be modelled, tested and adapted accordingly. Both individual and group work will be explored. Higher levels of independent learning are to be expected, creativity will remain at the core of most thinking and students will be given the opportunity to push the boundaries to reach the highest grades possible. Lunchtime will be designated to students across the DT areas.

Textiles

Students will start from the beginning and will learn hand stitching skills and basic joining techniques. They will learn how to use the sewing machine and use pressing methods to achieve a high-quality product. To compliment the practical skills, the students will also learn theory behind the various materials, their origins, and how they can be manipulated to make the most of their properties. They will use the framework of The Design Process to understand how to design for a client and will be able to use research to help them to generate a variety of ideas for a specific user group.

The students are encouraged to be creative and innovative problem solvers. They are encouraged to think ahead into a world where sustainable technology will be of prime importance and creative design is essential.

Food and Nutrition

In this course students will have the opportunity to broaden their knowledge of nutrition and develop their practical skills through the following topics: nutrition, food provenance and food choice, cooking and food preparation and preparation and cooking techniques. They will learn about the functions and sources of nutrients and use this knowledge to plan meals for people with differing nutritional needs. Methods of cooking and the effect of preparation and cooking on the nutritional value of food will be investigated. Students will also learn about food hygiene safety in relation to preparation, cooking and storage.

They will learn the basic cookery skills that will be useful to them in their future lives.

Design Technology: Woods

This course will prepare students to participate confidently and successfully in an increasingly technological world. Students will get the opportunity to work creatively when designing and making and apply technical and practical expertise.

The course will allow students to study core technical and designing and making principles, including a broad range of design processes, materials, techniques and equipment. There will also be the opportunity to study specialist technical principles in greater depth.

Design Technology: Textiles

This course will prepare students to participate confidently and successfully in an increasingly technological world. Students will get the opportunity to work creatively when designing and making and apply technical and practical expertise.

The course will allow students to study core technical and designing and making principles, including a broad range of design processes, materials, techniques and equipment. There will also be the opportunity to study specialist technical principles in greater depth.

The aim of the Year 12 Food plan is that it is modern, fun and great preparation for young adults who want to be able to look after themselves, cook on a student budget and be healthy.

The Level 2 Food Hygiene Certificate

The Level 2 Food Hygiene Certificate will enable them to be able to work in a setting where food is prepared. 

Anyone who works in catering or hospitality needs to be aware of the latest food hygiene standards.

Students are taught how to clean and disinfect equipment, safely store and prepare food, and control common pests. It will allow them to handle food safely and ensure that they are complying with all of the relevant health and safety standards.

Our popular Level 2 Food Safety and Hygiene for Catering course has been re-designed and includes all the latest legislation, information and up-to-date guidance.

General plan for the year:
  • General cooking skills
  • Xmas recipes
  • Healthy Eating
  • Vegetarian/vegan cooking
  • Student/budget recipes
  • High skill dishes
  • Afternoon Tea

Date

Plan

 

Room

Sep – Oct

Intro to the course (toast)

Grill

C16

Recipe research

 

C10

Level 2 hygiene certificate

 

B12

Level 2 hygiene certificate

 

C10

Open Day biscuits

Oven

C16

Open Day biscuits

Oven

C16

Level 2 hygiene certificate

 

B12

Scone based pizza

Oven

C16

Pasta salad

Hob

C16

Pick blackberries

 

 

Make jam/crumble

Oven/Hob

C16

Mac Cheese

Hob/Grill

C16

Bolognese

Hob

C16

Fresh Pasta

Hob

C16

HALF TERM

Oct – Dec

Xmas Cake

Oven

C16

Winter warmers – Soup

Hob

C16

Shepherd’s pie

Oven

C16

Cheese and potato pie

Oven

C16

Pancakes

Hob

C16

Vegetable Curry

Hob

C16

Sausage Rolls/mini quiche

Oven

C16

Choc Crinkle Cookies (choc dip)

Oven

C16

Mince pies

Oven

C16

Swiss roll & practice piping

Oven

C16

Chocolate Log

 

C16

Decorate Xmas Cake

 

C16

Decorate Xmas Cake

 

C16

Xmas Holiday

Jan – Feb

Healthy Eating

 

 

Recipe Research – Healthy Eating

 

Comp Room

Modified Recipes – own choice

 

C16

Modified Recipes – own choice

 

C16

Modified Recipes – own choice

 

C16

Bread (making dough)

 

C16

Bread (shaping dough)

Oven

C16

Fish Cakes/alternative croquette

Oven

C16

Burger

Oven

C16

Fajitas/enchiladas

Hob/Oven

C16

Vegetarian/vegan

 

 

Frittata

Hob/Grill

C16

Chickpea Stew

Hob

C16

Quorn Pesto Pasta

Hob

C16

FEBRUARY HALF TERM

Feb – Mar

Lentil Bolognese

Hob

C16

Vegetable soup

Hob

C16

Cauliflower/Broccoli gratin

Steamer/Oven

C16

Sweet and Sour

Hob

C16

Roasted Vegetable Tart

Oven

C16

Vegetarian Sausage rolls

Oven

C16

Mini Quiche

Oven

C16

Toad in the hole

Oven

C16

Joint a chicken

 

C16

Breast – Hunters chicken

Hob

C16

Wings and thighs (marinate & Stuff)

Oven

C16

Planting Seeds for Autumn Harvest

 

 

Easter Holiday

Apr – May

Trip – Afternoon Tea

Cost – TBC

TBC

Scones (debrief afternoon tea)

Oven

C16

Own Choice Recipe

 

C16

Bank Holiday – no lesson

 

 

Bread and butter pudding

Oven

C16

Microwave cake

Microwave

C16

Cake Challenge

Oven

C16

Lemon Meringue Pie (pastry)

Oven

C16

Lemon Meringue Pie (filling)

Grill/Blow torch

C16

Plan Afternoon Tea

 

 

MAY HALF TERM

May – Jul

Choux Pastry

Oven

C16

Prepare afternoon tea

 

C16

Afternoon Tea Celebration

 

C16

Victoria Sponge

Oven

C16

Own Choice Recipe

 

C16

Practice Exams

Work Experience

 

Progression Day

 

Final practical – Own Choice

 

C16

SUMMER HOLIDAY

Expectations
  • Bring ingredients each lesson
  • Commit to 2 lessons a term working with younger students
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