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