Weobley High – Design and Technology
Subject leader for Resistant Materials: Mr Quick
Subject leader for Food & Textiles: Mrs Hunt
Teaching staff: Mrs Hale
Technicians: Mrs Carpenter, Mrs L Jones & Mr Waring
Welcome to the Weobley High School’s Design and Technology Department.
This is a subject for all pupils, irrespective of ability and gender. It has the central aim of giving the children of the school an opportunity to construct, create and invent. Lessons take place in the ground floor workshop area and on the top floor food and textiles suites.
Learning activities are essentially practical with either the making or acquisition of technical skills being the main focus or as in several tasks, where pupils are encouraged to design and make their own solutions to practical problems.
The time allocation for key stage three is based on two one hour lessons each week with classes being no larger than 22 pupils.
The national curriculum for Design and Technology is delivered by specialist teachers providing lessons in each of the four main subjects of food, textiles, resistant materials and graphics.
The accommodation consists of a suite of rooms for food and textiles, a multi-material craft and machine workshop, a CAD/CAM classroom and construction workshop.
Throughout key stage three, each week every pupil attends a lesson centred on resistant material or graphics and a lesson in food or textiles.
In Resistant Materials and Graphics, topics covered include:
- Model Making
In Food, topics covered include:
- Healthy Eating
- Food Provenance
- Food Hygiene
- Practical Cookery Skills
- Meal Planning
- Sensory Analysis
In Textiles, topics covered include:
- Health and Safety
- Equipment and Tools
- Fibres and Fabrics
- Creative Textiles
- Construction Techniques
- Industrial PracticeSublimation Printing
Galley of Key Stage 3
DESIGN AND TECHNOLOGY: RESISTANT MATERIALS
|Exam Board/Syllabus||AQA Specification 4562|
|Levels of Entry||One tier of assessment covering grades A* – G|
|Final Assessment||Final grade determined by examination and 60% assessment task.
A 3D product/folder of design
Written examination 40% completed in 2 hours
|Brief Syllabus Details||Candidates will use wood, metal and plastics to realise design problems resulting in the manufacture of a final quality product.|
|What will I do in lessons?||Pupils realise focused practical tasks in order to develop their own personal skills and knowledge, leading to their own design and manufacture of the practical task. Written theoretical work is undertaken to support practical and design concepts.|
|Homework||Homework will be set on a regular basis to support theory lessons or the production of design folders.|
|Ongoing assessment||Assessment will take the form of the marking of homework, and applying examination scoring to practical tasks.|
|Differentiation||This subject enables pupils to design and make their own projects using resistant materials – differentiation is achieved by criteria.|
|Extra-curricular||Facilities are available during pre-arranged routine time and after school extra lesson.|
|Qualities for success||· Skilled and precise use of wood, metal and plastics
Practical application of knowledge/terminology
|Beyond GCSE||· A level course at VI Form College
Foundation courses at Hereford College of Art & Design
Gallery of Key Stage 3 Meals
Examples of GCSE Work
At KS4, Year 10 and 11 study EDUQAS GCSE Food, Preparation and Nutrition.
This new specification is a very exciting development in Food education and allows students of all abilities to excel.
FOOD PREPARATION AND NUTRITION
|Levels of Entry||One tier of assessment covering grades 9 – 1|
|Final Assessment||The final grade is determined by two non-examination assessment tasks and one written examination.
The non-examination assessment tasks are set by the examination board and account for 50% of the final grade. Both of the non-examination assessment tasks will be completed in year 11.
Task 1 is a food investigation which accounts for 15% and will be completed in September and October. This task will assess students understanding of the scientific principles of food.
Task 2 is a food preparation and nutrition assessment which accounts for 35% and will be completed from November through to March. This task requires students to plan, prepare, cook and present a menu and includes a three-hour practical assessment.
The final written examination makes up the remaining 50%.
|Brief Specification Details||The specification concentrates on food preparation and nutrition and will equip students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating.
The specification has been designed to allow innovative teaching to create a balance between practical work and theoretical knowledge and understanding. The specification covers the following topics:
· Cooking and food preparation
|What will I do in lessons?||Practical work is an essential part of the course and it is anticipated that this will be carried out on a regular weekly basis.
The specification will be covered in year 10 through mini-projects and in addition to practical work will also include planning and theory lessons.
In Year 11 pupils will be complete non -examination assessments and prepare for the final examination.
|Homework||Homework is set as an extension of the topics studied in class. In addition, it is vital element of the organisation of the practical element of class work and the non-examination assessment tasks. Homework is also essential for effective examination preparation and revision.|
|Ongoing assessment||Regular dialogue and feedback will be provided throughout the course, informing students of their current attainment and targets for improvement.|
|Differentiation||Food Preparation and Nutrition is taught in mixed ability groups. Generally, all candidates attempt the same mini-project work in year 10; however, support or extension work is always available. In Year 11 the non-examination assessment tasks and final written examination are set by the examination board with performance criteria covering grades 9 – 1.|
|Extra-curricular||Facilities are available after school on a specified day each week for students to receive additional guidance, discuss their work, complete homework, organise assessment tasks or to prepare for the written examination.|
|Qualities for success||Students require an interest in the subject and a keenness to develop their practical food skills i.e. food preparation, cooking, presentation and a willingness to develop and apply their understanding and knowledge of food commodities, food choice and healthy eating.
Students must also be keen to develop and apply knowledge related to the scientific principles of ingredients, cooking and nutrition.
Good organisational skills are necessary in order to meet the requirement of regular practical work and the controlled practical assessment tasks.
In addition, a willingness to work hard in all aspects of the subject, accept advice and strive for personal development.
|Beyond GCSE||Studying Food Preparation and Nutrition can lead to exciting and well paid career options. Consumers are becoming increasingly reliant on the food industry to develop solutions for their nutritional needs. This course could lead to related study at level 3 and further study at undergraduate and post graduate level. Careers are varied and could lead into roles such as Food Product Developer, Food Buyer (travelling the world sourcing new food products for manufacturers or retailers), Nutritionist, Dietician, Food Scientist, Microbiologist, Food inspector, Environmental Health Officer, Food Technologist, Food photographer, working for magazines or TV as a Food Stylist or Home Economist, careers in hospitality and catering e.g. Chef, Hotel Manager or Restaurant manager. For more information on food careers visit www.http://tastycareers.org.uk|
Weobley High – Textiles
Gallery of Key Stage 3
Weobley High – Construction
Constructing the Built Environment- Unit Scheme Award
|Qualification||Level 1 or Level 2 Award|
|Levels of Entry||Level 1 or 2 – both units being measured as 120 guided hours|
|Final Assessment||There is no final exam or assessment. Pupils have to complete 3 units of work which are internally assessed and then externally checked and moderated.
The range of awards and GCSE equivalent are as follows:
Level 2 Pass = GCSE grade C
Level 1 Pass = GCSE grade D-G
Level 2 Merit = GCSE grade B
Level 2 Distinction = GCSE A
Level 2 Distinction* = GCSE A*
|Brief Syllabus Details||The course has THREE areas of assessment:
· Safety and Security in Construction
· Practical Construction Skills (brick-laying, carpentry & roofing)
· Planning Construction Projects
The aims of the course are for learners to:
a) Develop a range of skills, both practical and academic, through applied learning that will be useful in the workplace and for future learning
b) Provide a foundation of knowledge about the construction industry that will help learners to further study or enter the industry
c) Motivate learners through purposeful tasks set in a construction environment.
The award has been designed around the concept of ‘plan, do and review’. This mirrors many work-related activities in the construction industry and allow learning to take place in a range of contexts.
The course is taught by a member of staff who is self-employed in the building industry and has many years of experience to share with the pupils.
Similar UK residential visits have also been made to North Wales, Bristol, Liverpool and Portsmouth.