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Design & Technology Faculty

Design & Technology Faculty

The Design & Technology Faculty teaches strands of the design and technology curriculum to Key Stage 3 students and offers design and technology and hospitality and catering to students in Key Stage 4.

The faculty has specialised rooms for each of of the different areas of the curriculum, which are fully resourced and utilized by our students. We aim for students to leave school not just with qualifications, but with skills for life.

A brief overview of the topics covered by the faculty in Key Stage 3

Design & Technology

Year 7

Year 8

  • Introduction to presentation and graphical skills
  • Health and safety in a workshop
  • Basic tool usage
  • Machine compliance
  • Manufacturing using wood and metal
  • Creative and inspirational design skills
  • Manufacturing using plastic, wood and metal
  • Plastic machine processes
  • Use of adhesives
  • Computer controlled technology

 

Food Technology

Year 7

Year 8

  • Introduction to Food Safety and Hygiene
  • Diet and Health
  • Food Choice
  • Consumer Awareness
  • Special Diets
  • Food Labelling
  • Source and seasonality and characteristics of ingredients

 

Textiles

Year 7

Year 8

  • Introduction to basic Textile skills including
  • hand embroidery & Weaving
  • Health & Safety in the workshop
  • Basic tool usage
  • Design & make activities using fabrics and fastenings
  • Development of design skills based upon an inspirational starting point
  • Manufacturing using fabrics and fabric decoration techniques including, dyeing and printing.
  • Use of sewing machines

 

Courses currently offered by the faculty in Key Stage 4

Design & Technology

GCSE (9-1) Design & Technology

The Eduqas GCSE in Design and Technology offers a unique opportunity in the curriculum for learners to identify and solve real problems by designing and making products or systems. Through studying GCSE Design and Technology, learners will be prepared to participate confidently and successfully in an increasingly technological world; and be aware of, and learn from, wider influences on design and technology, including historical, social/cultural, environmental and economic factors.

Course structure

Component 1: Design and Technology in the 21st Century

A mix of short answer, structured and extended writing questions assessing candidates' knowledge and understanding of:  technical principles designing and making principles along with their ability to analyse and evaluate design decisions and wider issues in design and technology.


How it's assessed

Written examination: 2 hours worth 50% of qualification

Component 2: Design and make task

A sustained design and make task, based on a contextual challenge set by WJEC, assessing candidates' ability to: identify, investigate and outline design possibilities design and make prototypes analyse and evaluate design decisions and wider issues in design and technology.



How it's assessed

Non-exam assessment: approximately 35 hours worth 50% of qualification

Exam board specification link

 

Hospitality & Catering

Level 1/2 Technical Award in Hospitality and Catering

The Eduqas/WJEC Level 1/2 Award in Hospitality and Catering has been designed to support learners in schools and colleges who want to learn about this vocational sector and the potential it can offer them for their careers or further study.

This Award is equivalent to a GCSE and is graded Pass, Merit, and Distinction.

It is suitable as a foundation for further study, possibly to Level 3 in Food and Nutrition in Further Education, providing learners with a core depth of knowledge and a range of specialist and general skills that will support their progression to further learning and employment.

Course structure

Unit 1 – The Hospitality and Catering Industry


A mix of short answer, structured and extended writing questions assessing candidates' knowledge and understanding of;

-Hospitality and Catering Operations

-Health and Safety

-Food and Ill Health


How it's assessed

Written examination: 90 minutes

40% of qualification

Unit 2 – Hospitality and Catering in Action


The applied purpose of this unit is for learners to safely plan, prepare, cook and present nutritional dishes.

There will be a 4-hour practical exam towards the end of the course which involves learners planning and making 4 courses for a chosen target group.

 

 

How it's assessed

Practical exam: 4 hours worth 60% of qualification

Exam board specification link

OPTIONAL – Useful websites list web address below. These will be included on the side panel of your faculty’s page.

www.technologystudent.com

https://www.bbc.com/bitesize/subjects/zvg4d2p

http://www.foodafactoflife.org.uk

https://www.nutrition.org.uk/








D&T Staff

Mr J Murphy

Subject Leader of Product Design
jmurphy@avonvalleyschool.uk

Mrs C Jesson

Subject Leader of Textiles
cjesson@avonvalleyschool.uk

Mrs C Quinn

Subject Leader of Food Technology
cquinn@avonvalleyschool.uk

Mrs H Francis

Art Technician
hfrancis@avonvalleyschool.uk

Miss L Cowen

Food Technician
lcowen@avonvalleyschool.uk

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