DT

SUBJECT OVERVIEW

In the Design and Technology department your child will experience a curriculum rich in challenge and excitement. We aim to introduce students to a variety of materials and technologies all of which takes place in our stunning  Design and Technology block, which as a school, students and teaching staff are very proud of. If you would like a tour of our department or would like to ask any questions regarding the work that our students complete, please don’t hesitate to get in contact with myself at The Academy of St Nicholas. Please read on for a description of the projects that your child may complete in the Design & Technology department. At Key Stage 3 (Years 7-8) students complete projects on a rotation, experiencing different aspects of Design and Technology. 

SCHEMES OF WORK

KEY STAGE 3

Using creativity and imagination, pupils design and make products that solve real and relevant problems within a variety of contexts. Pupils learn how to take risks, becoming resourceful, innovative, enterprising and capable citizens. In Years 7&8  students rotate through units of Design and Technology in:  Food Studies and Construction. Students will tackle projects such as carpentry, wooden storage boxes, mix material vases, speakers, CAD/CAM, healthy eating, multicultural dishes – Chinese, Italian, french  and nutrients.  Students will build a range of skills in all these areas and learn how the design process works as well as working through a practical journal.  

KEY STAGE 4

At key stage 4 food students can choose –

AQA food preperation and Nutrition:
GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition. Food preparation skills are integrated into five core topics:
• Food, nutrition and health
• Food science
• Food safety
• Food choice
• Food provenance.
2.2 Assessments Paper 1: Food preparation and nutrition
What’s assessed?
Theoretical knowledge of food preparation and nutrition from Sections 1 to 5.
How it’s assessed
• Written exam: 1 hour 45 minutes
• 100 marks • 50% of GCSE Questions
• Multiple choice questions (20 marks)
• Five questions each with a number of sub questions (80 mark

Exam assessment (NEA)

What’s assessed?

Task 1: Food investigation (30 marks) Students’ understanding of the working characteristics, functional and chemical properties of ingredients. Practical investigations are a compulsory element of this NEA task.

Task 2: Food preparation assessment (70 marks) Students’ knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved.

How it’s assessed

• Task 1: Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation.

• Task 2: Written or electronic portfolio including photographic evidence. Photographic evidence of the three final dishes must be included

KEY STAGE 5

BTEC Food and Beverage Service Supervision

Who is the qualification for?

This qualification is for learners who want to progress further in a career within the Hospitality Industry in a Front of House Role. It is designed for Post-16 students as part of a wider study programme. It is an ideal qualification for learners intending to progress directly to employment within Hospitality and Catering services.

What does the qualification cover?

This qualification has been developed in consultation with employers within the hospitality sector to ensure learners develop the skills and behaviours that will give them the best opportunity to be successful when applying for work.

All the content of the qualification is mandatory and relates directly to the skills, knowledge and behaviours expected by employers in the hospitality sector. The areas covered include:

  • principles of food and beverage service, including the preparation of hot and cold beverages (including the use of alcohol)
  • how to plan and run a successful event
  • supervising the front of house area including food service staff
  • complying with current and relevant legislation and following appropriate procedures.

Learners will also enhance their broader skills in literacy and numeracy, which will be invaluable in supporting progression in other areas. In addition, learners will develop transferable technical and practical skills in communication (working with colleagues, customers and clients), and research and project work (providing an opportunity to demonstrate reflective practice by suggesting alternative approaches to a problem).

Staff  

Miss K Bell (Head of Department) 

Mr M Stavarino 

 

You can find more information about the curriculum the school is following by contacting Mr Lloyd by email or calling 0151 230 2570.