Design and Technology
WHO IS THIS COURSE FOR?
GCSE Design and Technology will prepare students to participate confidently and successfully in an increasingly technological world. Students will gain awareness and learn from wider influences on Design and Technology including historical, social, cultural, environmental and economic factors. Students will get the opportunity to work creatively when designing and making and apply technical and practical expertise.
This course 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 study specialist technical principles in greater depth. This course has 50 per cent non—exam assessment (coursework) in order to recognise the importance of practical work within this subject.
EXAM BOARD, COURSE CONTENT & ASSESSMENT DETAILS
AQA GCSE Design & Technology
Written Paper - 50% of total marks - 2 hours - 100 marks
Section A – Core technical principles (20 marks)
A mixture of multiple choice and short answer questions assessing a breadth of technical knowledge and understanding.
Section B – Specialist technical principles (30 marks)
Several short answer questions (2–5 marks) and one extended response to assess a more in depth knowledge of technical principles.
Section C – Designing and making principles (50 marks)
A mixture of short answer and extended response questions including a 12 mark design question.
Plus:
Non-Exam Assessment (NEA) - 50% of the total marks—100 marks
Substantial Design and Make Task (30-35 hours)
Assessment criteria: Investigating, Designing, Making, Analysing and Evaluating
Students will produce a working prototype and a portfolio of evidence (max 20 pages)
WHAT CAN THIS COURSE LEAD TO POST 16?
A range of A Level Design & Technology courses or a wide range of apprenticeships
Skills that will be useful to you in the future include;
Time management, problem solving, idea generation, practical skills, making a concept in to a real outcome, research and analysis skills
FOR WHAT CAREERS WILL THIS COURSE BE USEFUL?
Industrial Design
Automotive Design
Model Making
Ergonomics
Furniture Design
Cabinet Making
Engineering
Architecture
Carpentry
Construction
Project Management
Product Design
Food Preparation and Nutrition
WHO IS THIS COURSE FOR?
GCSE Food Preparation and Nutrition is a new course designed to equip students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages students to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to able to feed themselves and others affordably and nutritiously, now and in later life.
Practical work will be carried out most weeks and is used to complement theory lessons, and enhance the learning skill.
It is suitable for any student who has an interest in food; whether they wish a career in this area, or enjoy cooking and want to learn more.
EXAM BOARD, COURSE CONTENT & ASSESSMENT DETAILS
Eduqas (formerly WJEC) GCSE Food Preparation and Nutrition
Component 1: Principles of Food Preparation and Nutrition
One written exam accounts for 50% of the final grade covering the areas of study:
Food commodities – different foods, ingredients, processes and techniques
Principles of Nutrition
Understand about diet and good health
The Science of food
Where food comes from
Cooking and food preparation – develop practical cooking skills
Component 2- Food Preparation and Nutrition in Action
Two coursework / non examination practical assessments
Assessment 1 – The Food Investigation Assessment (15%)
This piece of work requires students to investigate and evaluate the working characteristics, functional and chemical properties of ingredients creating a report setting out their findings.
Assessment 2 – The Food Preparation Assessment (35%)
This piece of work requires students to plan, prepare, cook and present a selection of dishes to meet particular requirements such as dietary need or lifestyle choice
Please be aware that students carry out practical work on a regular basis, for which they are expected to provide their own resources.
WHAT CAN THIS COURSE LEAD TO POST 16?
Diploma in Food Science and Nutrition Level 3 as well as complementing other subjects such as sport science, health or food and hospitality courses or apprenticeships.
FOR WHAT CAREERS WILL THIS COURSE BE USEFUL?
Hospitality and catering is a growing sector of the jobs market and there are numerous opportunities within this industry from retail, hotel work, chef etc. This course can open opportunities to study catering to BTEC or degree level, or undertake an apprenticeship in a variety of local establishments.
Contact Mrs Alison Kirsch, Head of Technology, for further information:
WHO IS THIS COURSE FOR?
GCSE Design and Technology will prepare students to participate confidently and successfully in an increasingly technological world. Students will gain awareness and learn from wider influences on Design and Technology including historical, social, cultural, environmental and economic factors. Students will get the opportunity to work creatively when designing and making and apply technical and practical expertise.
This course 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 study specialist technical principles in greater depth. This course has 50 per cent non—exam assessment (coursework) in order to recognise the importance of practical work within this subject.
EXAM BOARD, COURSE CONTENT & ASSESSMENT DETAILS
AQA GCSE Design & Technology
Written Paper - 50% of total marks - 2 hours - 100 marks
Section A – Core technical principles (20 marks)
A mixture of multiple choice and short answer questions assessing a breadth of technical knowledge and understanding.
Section B – Specialist technical principles (30 marks)
Several short answer questions (2–5 marks) and one extended response to assess a more in depth knowledge of technical principles.
Section C – Designing and making principles (50 marks)
A mixture of short answer and extended response questions including a 12 mark design question.
Plus:
Non-Exam Assessment (NEA) - 50% of the total marks—100 marks
Substantial Design and Make Task (30-35 hours)
Assessment criteria: Investigating, Designing, Making, Analysing and Evaluating
Students will produce a working prototype and a portfolio of evidence (max 20 pages)
WHAT CAN THIS COURSE LEAD TO POST 16?
A range of A Level Design & Technology courses or a wide range of apprenticeships
Skills that will be useful to you in the future include;
Time management, problem solving, idea generation, practical skills, making a concept in to a real outcome, research and analysis skills
FOR WHAT CAREERS WILL THIS COURSE BE USEFUL?
Industrial Design
Automotive Design
Model Making
Ergonomics
Furniture Design
Cabinet Making
Engineering
Architecture
Carpentry
Construction
Project Management
Product Design
Food Preparation and Nutrition
WHO IS THIS COURSE FOR?
GCSE Food Preparation and Nutrition is a new course designed to equip students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages students to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to able to feed themselves and others affordably and nutritiously, now and in later life.
Practical work will be carried out most weeks and is used to complement theory lessons, and enhance the learning skill.
It is suitable for any student who has an interest in food; whether they wish a career in this area, or enjoy cooking and want to learn more.
EXAM BOARD, COURSE CONTENT & ASSESSMENT DETAILS
Eduqas (formerly WJEC) GCSE Food Preparation and Nutrition
Component 1: Principles of Food Preparation and Nutrition
One written exam accounts for 50% of the final grade covering the areas of study:
Food commodities – different foods, ingredients, processes and techniques
Principles of Nutrition
Understand about diet and good health
The Science of food
Where food comes from
Cooking and food preparation – develop practical cooking skills
Component 2- Food Preparation and Nutrition in Action
Two coursework / non examination practical assessments
Assessment 1 – The Food Investigation Assessment (15%)
This piece of work requires students to investigate and evaluate the working characteristics, functional and chemical properties of ingredients creating a report setting out their findings.
Assessment 2 – The Food Preparation Assessment (35%)
This piece of work requires students to plan, prepare, cook and present a selection of dishes to meet particular requirements such as dietary need or lifestyle choice
Please be aware that students carry out practical work on a regular basis, for which they are expected to provide their own resources.
WHAT CAN THIS COURSE LEAD TO POST 16?
Diploma in Food Science and Nutrition Level 3 as well as complementing other subjects such as sport science, health or food and hospitality courses or apprenticeships.
FOR WHAT CAREERS WILL THIS COURSE BE USEFUL?
Hospitality and catering is a growing sector of the jobs market and there are numerous opportunities within this industry from retail, hotel work, chef etc. This course can open opportunities to study catering to BTEC or degree level, or undertake an apprenticeship in a variety of local establishments.
Contact Mrs Alison Kirsch, Head of Technology, for further information:
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