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Design and Technology
Technology students will experience a range of different projects/units throughout KS3. These units will range from Electronics products, Graphics design, Product design as well as Food and nutrition and each individual unit is designed to get students thinking and being creative.
These are taught in a rotation (carousel) and so different students will be doing different units at different times with different teachers. Students will get to experience the use of a large range of tools, equipment and different processes. These will range from using ovens, soldering irons, furnaces, CAD/CAM and even laser cutters.
Most of what we do falls under four distinct areas -Research, Designing, Craftsmanship (Making) and Evaluation.
- Research – Knowledge of how to conduct effective independent research
- Design – considering different possibilities & drawing these to produce a final design
- Craftsmanship - the quality of something that has been skilfully made.
- Evaluation – the process of judging something's quality, importance, or value and reflecting on improvements.
We also value Creativity, Flair, problem solving and teamwork.
Each year the complexity of the different units is built upon, this helps to aid students at KS4.
To contact the Curriculum Leader for Design and Technology, please email: dt@courtmoorschool.net
Design and Technology (Graphics or Product Design) Key Stage 4
Where artistic flair and scientific expertise meet! Creative students who enjoyed the variety of KS3 will get a lot out of this GCSE.
GCSE Design and Technology will prepare students to participate confidently and successfully in an increasingly technological world. Students well gain awareness and learn from wider influences on Design and Technology including historical, social, environmental and economic factors. Students will get the opportunity to work creativity when designing and making and apply technical and practical expertise.
The GCSE allows students to study core technical and designing and making principles, including a broad range of design processes, materials techniques and equipment. They will also have the opportunity to a study specialist technical principles in greater depth.
Common Features
Students:
- Need to develop knowledge and expertise in core and specialist technical principles of DT
- Learn largely through practical experience as well as designing and making principles
- Study the design of existing products and how they meet our needs
- Learn how manufacturing methods and the availability of new materials have affected the design of everyday products
- Learn how Information and Communication Technology (ICT) and the availability of Computer Aided Drawing (CAD) and Computer Aided Manufacture (CAM) can be used in their own project work and in commercial production
- Gain an understanding of modern, SMART materials, new and emerging technologies
- Develop skills to live in and work in a technological society.
- Show a basic understanding of core generic D&T areas
Final assessment is by controlled assessment project (50%) and examination (50%).
Food and Nutrition Key Stage 4
Where Science and Food Technology meet.
The Food Preparation and Nutrition GCSE is an exciting and creative course, which focuses on practical cooking skills as well as developing a deeper understanding of nutrition, food provenance and the functional and chemical properties of food.
Students will also learn about British and international culinary traditions, food security and food safety.
In year 10 will be spent focussing on the theory of nutrition, healthy eating, food science and food safety. Practical skills will also be developed, such as; knife skills, fruit and vegetable preparation, use of equipment, cooking methods, sauce making, dough making, pastry making, marinating and setting mixtures. There will be opportunities for students to cook both savoury and sweet dishes although an understanding of healthy eating and nutrition will be an important factor in their choice.
In year 11 the focus is the two pieces of controlled assessment. A food investigational task which is worth 15% and a food preparation task that is worth 35% and contains a three hour practical exam.
Engineering Key Stage 4
A really popular course for high achieving students who want to be stretched.
An introduction into fundamental concepts of engineering and applied sciences, this course covers a wide spectra of engineering principles and applications and will be suitable for those considering any or all of the following for further education: any variety of engineering (mechanical, electrical marine, aeronautical, environmental, electronics) Applied mathematics, physics.
This course is designed to be appropriate for those students considering a career in engineering or applied science. A strong mathematical ability will be a prerequisite for successful completion of the course. These will be tested in an exam worth 60% of the overall grade, and an engineering practical coursework where they will produce engineering drawings or schematics to communicate a solution a design solution to an engineering problem.
- Engineering materials – an understanding of engineering materials, their properties and manufacturing characteristics. This will include metals and alloys, polymers and composite materials.
- Engineering manufacturing processes – hand and machining processes including CNC, and supporting CAD, casting, moulding and forming, joining techniques, heat and surface finishing.
- Systems – Electronics including logic systems, pneumatics, linkages and mechanisms, bearings, structural and dynamic loads.
- Testing and investigation – Mathematical (hand calculation) and CAD modelling of basic engineering principles (Young’s modulus, bending forces, Aerodynamics, static and dynamic loadings), Basic workshop testing and quality control systems.
- The impact of modern technologies – environmental and social impact of modern technology.
- Practical engineering skills – use of appropriate knowledge from all of the above in a practical setting to solve the design brief, including all design and CAD modelling.
Hospitality and Catering Level 1/2
The 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.
The WJEC Level 1/2 Vocational Award in Hospitality and Catering is made up of two mandatory units:
Unit 1 The Hospitality and Catering Industry
Unit 2 Hospitality and Catering in Action
Students will learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. Students will also develop food preparation and cooking skills as well as transferable skills of problem solving, organisation and time management, planning and communication.
Unit 2 is the controlled assessment (12 hours) Students will learn about nutrition and menu planning and the environment, they will given a brief where they will have to plan and make 2 dishes for a given life stage and evaluate the dishes and their work.
Learners completing the Level 1/2 Award in Hospitality and Catering may be interested in progressing to the Level 3 qualifications in Food Science and Nutrition at college.