Curriculum - Technology

CURRICULUM MAP Product Design    
HT1HT2HT3HT4HT5HT6
Y7Safety in Workshop. Windmill ProjectSafety in Workshop. Windmill ProjectSafety in Workshop. Windmill Project
Y8Mobile Phone Holder ProjectMobile Phone Holder ProjectMobile Phone Holder Project
Y9Children's Toy ProjectIn My Liverpool Home Recycling Project
Y10History of Design; Product Evolution; Technology Push/Pull; Drawing and Modelling TechniquesPaper and Card as a Material: properties, classification, source; Stock sizes; Purpose of Packaging; Printing; Litho; Screen; Gravure; Die Cutting Branding; Safety - own and user; Materials - properties,source, function; Smart and new materials; Human Factors; Anthroprometrics/ Ergonomics; SustainabilityCommercial Production Scales; Satandard Componenets; Product Maintenance; Quality Control Quality Assurance; ICT in ManufacturingControlled Assessment. Design Brief; Context; Task Analysis; Specification; Product Analysis; Initial Ideas Controlled Assessment. CAD CAM: Development, Planning Skills, Strategies, Manufacturing Process
Y11Controlled Assessment Manufacturing SpecificationControlled Assessment TestingControlled Assessment Evaluation. Examination PreparationRevision
Y12
Y13

CURRICULUM MAP Textiles     
HT1HT2HT3HT4HT5HT6
Y7Safety in Textiles Puppet/Pin Cushion Project Enhancement Methods/TechniquesSafety in Textiles Puppet/Pin Cushion Project Enhancement Methods/TechniquesSafety in Textiles Puppet/Pin Cushion Project Enhancement Methods/Techniques
Y8Pencil Case ProjectPencil Case ProjectPencil Case Project
Y9Safety in Textile Room The Sewing Machine Project Enhancement Methods and Techniques In My Liverpool Home Project
Y10Safety in the Textile Room. The Sewing Machine Project. Controlled Assessment ProjectControlled Assessment Project Theory and Practical (Individual Choice)Materials and ComponentsDesign and Marketing
Y11Controlled Assessment Practical and Theory. Process and ManufactureControlled Assessment Exam Prep. RevisionExam Prep. Revision
Y12Individual Design and Make Project (50 hours) Materials and Components Design and Marketing Influences Process and ManufactureExam Prep. Revision
Y13Individual Design and Make Project (60 hours) Materials and Components Design and Marketing Influences Process and ManufactureExam Prep. Revision

CURRICULUM MAP Food Preparation and Nutrition    
HT1HT2HT3HT4HT5HT6
Y7Health and Safety; Food and Personal Hygiene; Washing Dishes; Knife Skills; Eatwell Plate; Using the Cooker; Food Preparation and Manufature for Self
Y8Health and Safety; Food Safety; Use of Food Ingredients; Nutritional Labelling; Combining Ingredients Together; Cooking for Others
Y9Health and Safety; Multi Cultural Food; Special Diets; Sensory Analysis; Nutritional Values; Cooking for Specific Target Audience
Y10Basic Hygiene Procedures for Practical Work; Methods of Cake-making - rubbing-in, creaming, whisking, melting; Emulsification of fats/oils in Cake-makingUse of Whisking Method; Function of Ingredients in Cake Making - fats, sugar, raising agent, flour, eggs; GelatinisationRubbing in/Melting; Star Profiling; Range of Finishing Techniques; Quality Control Procedures; Functions/Characteristics of Ingredients; Packaging and Labelling.Functional Properties of Carbohydrates-Dextrinisation Caramilisation,Gelatinisation.Modified Starches; Staple Foods/Cereals-maize, rice, oats, barley.Sustainability; Religious and Cultural Preferences/ Fairtrade/Organic Farming; Sauces; Breadmaking; Introduction to large-scale Production; One-off continuous flow, batch, QA, QCControlled Assessment; Context Design; Brief Task Analysis; Customer Profile; Market Research; Product Analysis; Environmental Issues; Initial Ideas
Y11Protein - Structure/Role in Diet; Amino Acids; Food Spoilage; Preservation; Colourings; Additives during Production MethodsControlled AssessmentControlled AssessmentControlled AssessmentControlled Assessment Examination PreparationExamination Preparation
Y12
Y13

DESIGN TECHNOLOGY (TEXTILES)

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 in Design and Technology including historical, social, cultural, environmental and economic factors. Students will get the opportunity to work creatively when designing and making.

What will I learn?

Subject Content:

Core technical principles

In order to make effective design choices students will need breadth of technical knowledge and understanding that consists of:

  • New and emerging technologies
  • Energy storage and generation
  • Modern and smart materials
  • Systems approach to designing
  • Mechanical devices
  • Materials and their working properties

Specialist technical principles

  • Selection of materials and components
  • Forces and stresses
  • Ecological and social footprint
  • Scales of production
  • Sources of origin
  • Stock forms, types and sizes
  • Specialist techniques
  • Surface treatment and finishes

Each specialist technical principle should be delivered through at least one of the material category or system:

  • Paper and boards
  • Timber
  • Metal based materials
  • Polymers
  • Textile based material
  • Electronic and mechanical systems
Designing and making principles

Students will need to demonstrate and apply knowledge and understanding of design and making principles in relation to the following areas:

  • Investigating primary and secondary data
  • Environment, social and economic challenge
  • Design strategies
  • Working with others
  • Communication of design ideas
  • Prototype development
  • Selection of materials and components
  • Tolerances
  • Material management
  • Tools and equipment
  • Techniques and processes
How will I be assessed?

Written Exam
2 hours

50% of GCSE (100 marks)

Non-exam Assessment (NEA)
30-35 Hours

50% of GCSE (100 marks)

Students will undertake a single ‘design and make’ activity, which will arise from investigating one of five contextual challenges set by AQA.

Task (context on release 1st June in year prior to submission).

Students produce

a) A concise portfolio (20x A3 sheets).

b) A Prototype

How will this subject help me in the future?

Successful GCSE students can study at a higher level eg A level. Students with this qualification can enter Higher Education and study for a degree in Product Design or Fashion and Textile Design.

FOOD PREPARATION AND NUTRITION

What course do we follow?

WJEC GCSE – Food Preparation and Nutrition

What will I learn?

By studying the GCSE Food Preparation and Nutrition you will:

  • be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment
  • develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks
  • understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health
  • understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices
  • demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food
  • understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes.
How will I be assessed?

Component 1: Principles of Food Preparation and Nutrition

  1. Food commodities
  2. Principles of nutrition
  3. Diet and good health
  4. The science of food
  5. Where food comes from
  6. Cooking and food preparation

Written examination – 1 hr 45mins – 50% of GCSE – 100 marks

Component 2: Food Preparation and Nutrition in Action

Non examination assessment (NEA)

1: The Food Investigation Assessment

  1. The Food Preparation Assessment

Assessment 1: 8 hours

Assessment 2:12 hours (including 3 hour practical)

50% total

Assessment 1:15%

Assessment 2: 35%

What resources do we use?

Illuminate Eduquas Food Preparation and Nutrition / www.foodafactoflife.co.uk