D.T. (Design Technology)

The staff in this department are fully qualified teachers; one is a food technology specialist and the other is qualified in teaching resistant materials.  The aim of the subject is to enable the student to design, develop, make and evaluate a range of products using a variety of media.  Students have the opportunity to hone their practical skills, which are relevant to many other areas in life and develop the ability to work as part of a team.  The accommodation afforded for the subject consists of a suite of two rooms plus the use of the information and communication technology facilities.

The range of teaching approaches used varies from didactic to investigations and skills are consolidated by joint projects across the department with the additional advantage of outside expert support.  All work, whether homework or project work, is assessed on completion and National Curriculum levels are always applied.  Homework usually consists of a range of activities which may be of an investigative nature.

Throughout the Key Stage Three Course students are encouraged to work with a range of materials which gives them an insight into the designing and manufacturing processes.  The students soon develop an awareness of the variables involved in the design industry such as costs, aesthetics and customer usage.  The Summer Term projects lead to awards accredited by Taste of Success and involve years 7, 8 & 9 working in small groups under the constraints of the relevant design briefs.  To enhance the curriculum outings to local industry are arranged, as and when available, together with visits from local speakers.

A GCSE course in Food Technology is offered using the AQA Examining Board, the assessment for which consists of 60% coursework and 40% examination. The coursework involves a high proportion of practical work and candidates are encouraged to follow a project that they have chosen to develop. The theme for the terminal examination is provided to all schools in advance to allow relevant research to take place.

AS Level:

From September 2008 this will consist of a Coursework project (50%) and a terminal examination (50%) which will be taken in June. The syllabus is wide ranging including food science, the functions of food materials, industrial production, marketing and product development.

A2 Level:From September 2008 this will follow a similar structure to the AS level: 50% coursework, and 50% terminal examination. The aim is to promote a greater depth of study in all the areas covered at AS level.