Design Technology and Food
Why is the subject important?
In Design and Technology at Trinity we aim to provide an inspiring, diverse and rigorous curriculum which helps students to develop their technical knowledge and practical skills. Students design and make products from a wide range of scenarios that help them to understand the importance of design and manufacture in the modern world and the importance of sustainability. A broad range of skills and subject knowledge is acquired from studying design and technology which also includes STEM subjects and therefore helps students to become creative, responsible, resourceful and independent problem solvers. We aim to reach this outcome by providing our students with opportunities to develop their abilities in planning, designing (including computer aided design), manufacture, testing and evaluation. In addition students develop skills in cooking nutritious dishes from around the world which allow them to understand the importance of healthy eating and nutrition. The curriculum model is designed so that one teacher is able to lead a group throughout the year in all subject areas. Having one teacher provides excellent continuity and allows better working relationships to be forged throughout the various projects. The combined knowledge and skills gained throughout the Phase One curriculum will produce a solid foundation to lead students towards further study in the subject areas. A rigorous assessment system intertwined throughout the curriculum allows students the opportunity to reflect on their learning and raise aspirations in order to support progress and ensure the highest possible outcomes.
Year 7
What will I be studying?
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Inspired by Souvenir – creative design and working with woods and metals
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Bug Hotel – technical design and technology
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Food and Nutrition – food preparation skills & dietary needs and nutrition.
How will I be assessed?
You will be assessed on your ability to plan, design, manufacture and evaluate, combined with a basic understanding of health and safety, sustainability, materials, tools/equipment and nutrition. Each assessment will be a combination of skill-based tasks combined with various methods of determining your knowledge of specific areas of design and technology.
Which websites should I use to support my learning?
Year 8
What will I be studying?
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Inspired by Clock – creative design and working with polymers
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Automata – technical design and technology, mechanisms, and movement
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Food and Nutrition – foods from around the world.
How will I be assessed?
You will be assessed on your ability to plan, design, manufacture and evaluate, combined with a basic understanding of branding, specifications, function of ingredients. Each assessment will be a combination of skill-based tasks combined with various methods of determining your knowledge of these specific areas of design and technology.
Which websites should I use to support my learning?
GCSE AQA 3D Design
What will I be studying?
Three-dimensional design
Three-dimensional design is defined here as the design, prototyping and modelling or making of primarily functional and aesthetic products, objects, and environments, drawing upon intellectual, creative and practical skills.
Areas of study
In Component 1 and Component 2 students are required to work in one or more area(s) of three-dimensional design, such as those listed below:
- architectural design
- sculpture
- ceramics
- product design
- jewellery and body adornment
- interior design
- environmental/landscape/garden design
- exhibition design
- 3D digital design
- designs for theatre, film and television.
They may explore overlapping areas and combinations of areas.
How will I be assessed?
There is synoptic assessment in both components of the GCSE that provides rigour and presents opportunities for students as follows:
In Component 1 (portfolio) students develop responses to initial starting points, project briefs or specified tasks and realise intentions informed by research, the development and refinement of ideas and meaningful engagement with selected sources. Responses will include evidence of drawing for different purposes and needs and written annotation.
In Component 2 (externally set assignment) students respond to a starting point provided by AQA. This response provides evidence of the student’s ability to work independently within specified time constraints, realise intentions that are personal and meaningful and explicitly address the requirements of all four assessment objectives.
Which examination board am I following?
Exam Board: AQA GCSE 3D Design
Level 1/2 Vocational Award Hospitality and Catering
What will I be studying?
- AC1.1 Describe the structure of the hospitality and catering industry
- AC1.2 Analyse job requirements within the hospitality and catering industry
- AC1.3 Describe working conditions of different job roles across the hospitality and catering industry
- AC1.4 Explain factors affecting the success of hospitality and catering providers
- AC2.1 Describe the operation of the kitchen
- AC2.2 Describe the operation of front of house
- AC2.3 Explain how hospitality and catering provision meet customer requirements
- AC3.1 Describe personal safety responsibilities in the workplace
- AC3.2 Identify risks to personal safety in hospitality and catering
- AC3.3 Recommend personal safety control measures for hospitality and catering provision
- AC4.1 Describe food related causes of ill health
- AC4.2 Describe the role and responsibilities of the Environmental Health Officer (EHO)
- AC4.3 Describe food safety legislation
- AC4.4 Describe common types of food poisoning
- AC4.5 Describe the symptoms of food induced ill health
- AC5.1 Review options for hospitality and catering provision
- AC5.2 Recommend options for hospitality provision
Career Links
Careers – Career pathways in service staff, front of house, restaurant manager, sommelier, waiting staff, executive chef, head chef, sous chef, chef de partie, kitchen porter, commis chef.
Employability skills – Use of ICT, problem solving, resilience, multitasking, practical skills, risk assessment and safety, planning, communication, creativity, attention to detail, applied use of maths and science, evaluation and analysis, independence and self-motivation.
Year 10
Careers – Career pathways in service staff, front of house, restaurant manager, sommelier, waiting staff, executive chef, head chef, sous chef, chef de partie, kitchen porter, commis chef.
Employability skills – Use of ICT, resilience, multitasking, problem solving, practical skills, risk assessment and safety, planning, communication, creativity, attention to detail, applied use of maths and science, evaluation and analysis, independence and self-motivation.
How will I be assessed?
Students will be assessed on two units:
Unit 1 – The hospitality and catering industry (externally assessed)
Unit 2 – Hospitality and catering in action (internally assessed and moderated by the exam board).
Which examination board am I following?
Exam Board: WJEC CBAC
Specification: Hospitality and Catering Level 1/2 award (603/7022/1)
Which websites should I use to support my learning?
