| Faculty Leader: Miss C Leath | Subject Leader: Mrs R Sharratt |
Curriculum Intent
We hope that through the study of Design and Technology at Madeley, we ignite a passion in design and manufacture for all pupils regardless of age, gender, ability and background. To develop an awareness of the past, current and future within this field.
The Design and Technology curriculum will be revised yearly in order to evaluate the impact and effectiveness of planning for progression. Very recently in the September of 2023 Madeley employed a new team of experienced Design and Technology teachers each with their own interests and areas of expertise. Mrs Sharratt, Mr Pugh and Mrs Halstead.
At Madeley we have designed our curriculum to enable pupils to:
- Develop the creative, technical and practical expertise needed to perform everyday tasks confidently and to participate successfully in an increasingly technological world
- Build and apply a repertoire of knowledge, understanding and skills in order to design and make high-quality prototypes and products for a wide range of users
- Critique, evaluate and test their ideas and products and the work of others
- Understand and apply the principles of nutrition and learn how to promote a healthy lifestyle
Technology Curriculum Plans
Key Stage 3 (Years 7, 8 and 9)
What will students study?
The curriculum is a journey from Year 7 to 9 which will require no previous experience from primary school however we have already witnessed an abundance of interest, skills and knowledge that has been acquired by the new Year 7 cohort before they reach us. We aim to gradually build on knowledge and skills in line with the National Curriculum. We want to foster an interest in material properties and origins, ethics, sustainability and the environment through designing and making user centred products via live and real briefs.
Key Stage 4 (Years 10 and 11)
What course do students follow?
GCSE Design and Technology and GCSE Food Preparation and Nutrition are both options for pupils in Year 10 and 11 and not compulsory.
The KS4 curriculum is split in two halves with Year 10 being skills and knowledge building ready for the NEA, non exam assessment portfolio in Year 11 and the final written exam at the end of the Year 11.
Assessments
During Year 7 – 9
Students in Key stage three currently have three lessons each fortnight, one of those lessons focus on Food Preparation and Nutrition.
Theoretical and practical tasks will be assessed at the end of each topic. Retention of knowledge will be quizzed, and practical tasks will be assessed in line with the National Curriculum requirements this progress will be shared with parents in line with the school reporting system.
During Year 10
Students will complete an assessment during or at the end of each topic in year 10, this will be in the form of past paper exam questions. Each topic will be recorded and at any given stage a working at percentage can be given. Each topic has a workbook created to guide the pupil through and can then later be used for revision.
While spending 1 hour each week on the theoretical aspects of the course the other 2 lessons will be spent conducting research and working on mini-NEA tasks to help practice and prepare for independent NEW completion in Year 11.
During November, as per the whole school assessment calendar, both Year 10 and 11 will sit a Mock exam to help them prepare for the real exam at the end of Year 11.
During Year 11
Within Design and Technology:
The written examination is equal to 50% of the qualification.
The Non-examined assessment, NEA is equal to 50% of the qualification.
The exam paper consists of two sections. Section A is assessed on the core content and
Section B is assessed on the material category students have chosen.
We have chosen Polymers as the focus for the current Year 1o and Year 11 as feedback from pupils suggests that historically while at Madeley they have focussed on this material more than others.
Section A: Core
This section is 40 marks and contains a mixture of different question styles, including open-response, graphical, calculation and extended-open-response questions. There will be 10 marks of calculation questions in Section A.
Section B: Material categories
This section is 60 marks and contains a mixture of different question styles, including open-response, graphical, calculation and extended-open-response questions. There will be 5 marks of calculation questions in Section B.
The NEA consists of an independent student lead project based on a contextual challenge released by Pearson on the 1st June – so work and ideas can be started before entering Year 11.
The project will test students’ skills in investigating, designing, making and evaluating a prototype of a product. Pupils must work independently on their own portfolio. Tasks will be internally assessed and externally moderated.
The marks are awarded for each part as follows.
o 1 – Investigate (16 marks)
o 2 – Design (42 marks)
o 3 – Make (36 marks)
o 4 – Evaluate (6 marks
While completing the NEA theoretical knowledge will be revised from last year and more specialist knowledge of polymers will be covered.
Within Food Preparation and Nutrition:
Component 1: Principles of Food Preparation and Nutrition:
Written examination: 50% of qualification
Section A: questions based on stimulus material.
Section B: structured, short and extended response questions to assess content related to food preparation and nutrition.
Component 2: Food Preparation and Nutrition in Action, Non-examination assessment: 50% of qualification
Assessment 1: The Food Investigation Assessment, 1: 8 hours
A scientific food investigation which will assess the learner's knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food.
Assessment 2: The Food Preparation Assessment, Assessment 2: 12 hours
Prepare, cook and present a menu which assesses the learner’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food.
Where can I find more information?
More information about the course can be found using the link below.
Edexcel Design and Technology (9-1) from 2017 | Pearson qualifications
Assessment Resources
Specimen paper questions can be found using the link below.
Careers Information
Careers information be found using the link below.
https://successatschool.org/advicedetails/335/Why-Study-Design-and-Technology%3F
https://successatschool.org/advicedetails/770/what-are-stem-subjects
https://successatschool.org/careerzonesummary/2/Engineering
https://faraday-secondary.theiet.org/careers/
https://successatschool.org/careerzonesummary/26/Manufacturing-Industry
https://targetcareers.co.uk/career-sectors/engineering
Food Preparation and Nutrition
Teacher in Charge: Mrs S Halstead
What course do students follow?
EDUQAS GCSE Food Preparation and Nutrition
What will I study?
Food Preparation and Nutrition will provide you with the knowledge, understanding and skills you need to prepare and cook food safely using a wide range of different food commodities, cooking skills and techniques and equipment. It will help you understand:
1. The relationship between diet and health and the effects of a poor diet on health.
2. How a range of different factors affect our food choices (including economic, environmental, ethical, and cultural influences, as well as food availability and food production processes).
3. The functional and nutritional properties, working characteristics and sensory qualities of foods and how food science principles can be applied.
4. How to prepare, process, store and cook food safely.
5. Different culinary traditions and the ingredients and cooking techniques they use.
The course is divided into six areas of content, which you will study:
- Food Commodities
- Principles of nutrition
- Diet and good health
- The science of food
- Where food comes from
-
Cooking and food preparation
Details of Assessment
What's assessed
Theoretical knowledge of food preparation and nutrition
How it's assessed
Written exam: 1 hour 45 minutes
100 marks
50% of GCSE
Non-examination assessments: assessment 1 and assessment 2
100 marks
50% of GCSE
Assessment 1: The Food Investigation Assessment
A scientific food investigation which will assess knowledge, skills and understanding relation to the scientific principles underlying the preparation and cooking of food. Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation. 8 hours to complete and 15% of qualification.
Assessment 2: The Food Preparation Assessment
Preparing, cooking and presenting a menu to assess knowledge, skills and understanding relating to the planning, preparation, cooking and presentation of food. Written or electronic portfolio including photographic evidence. Photographic evidence of the three final dishes must be included. 12 hours to complete and 35% of qualification.
Where can I find more information?
More information about the course can be found using the link below.
GCSE Food Preparation and Nutrition | Eduqas
Assessment Resources
Specimen paper questions can be found using the link below.
http://www.aqa.org.uk/subjects/food/gcse/food-preparation-and-nutrition-8585/assessment-resources
Careers Information
Careers information be found using the link below.
http://www.careersinfoodanddrink.co.uk/
https://nationalcareersservice.direct.gov.uk/job-profiles/catering-services
Examples of apprenticeships that relate to food:
Food technologist - Level:3 (equivalent to A levels at grades A to E). Typical length:36 months
Food and Drink Advanced Engineer - Level:6 (equivalent to bachelor's degree). Typical length:60 months
Advanced butcher - Level:3 (equivalent to A levels at grades A to E). Typical length:22 months
Senior chef production cooking - Level:3 (equivalent to A levels at grades A to E). Typical length:12 months
Hospitality team member - Level:2 (equivalent to GCSEs at grades A* to C). Typical length:12 months
Examples of degree courses that relate to food:
Local courses in food:
|
https://www.reaseheath.ac.uk/further-education/courses/bakery-patisserie-and-confectionery/ |
Bath Spa University
BSc (Hons) Food with Nutrition
University of Plymouth
BSc (Hons) Dietetics
Royal Agricultural University
BSc (Hons) Agri-Food Business Management