Subject Staff
| Name | Role | Contact |
|---|---|---|
| Mr Williams | Head of Design Technology | |
| Mr Roberts | Classroom Teacher |
Our Intent:
In Design Technology at Central Lancaster High School we teach both Design & Technology and Food Technology. We see both subjects as essential in creating capable, well-rounded individuals and developing those life skills needed beyond the classroom.
In both subjects' pupils develop their creativity and problem solving, using design briefs to consider the needs of individual consumers, and then creating a product or solutions to meet those needs. As well as the traditional academic skills, both subjects foster collaboration, inclusion and the hands-on technical skills required to work in engineering or a modern kitchen.
| Term 1 Topics | Term 2 Topics | Term 3 Topics | |
|---|---|---|---|
| Year 7 | Kitchen safety, basic techniques /Health and Safety – Designing | Language of food and evaluations/ Developing and Making | |
| Year 8 | Kitchen safety, eating sustainably/ Health and Safety – Designing | Staple foods/Developing and Making | |
| Year 9 | Kitchen safety, use of a range of commodities/ Health and Safety – Designing | Alternative diets/Developing designs | Use of meat in catering/Manufacturing and evaluations |
Parents / carers can best support pupils by: By encouraging their child to undertake practical tasks at home. Be that meal preparation and washing up or helping to build flatpack furniture. All hands-on practical tasks build dexterity and confidence.
Key Stage 4:
Web link to specification: https://www.wjec.co.uk/qualifications/hospitality-and-catering-level-1-2/#tab_overview
https://www.aqa.org.uk/subjects/design-and-technology/gcse/design-and-technology-8552
| Term 1 Topics | Term 2 Topics | Term 3 Topics | |
|---|---|---|---|
| Year 10 | H&C Unit 1 – Hospitality and catering environment. DT - Design, develop and make. CAD, CAM project based build. |
H&C Unit1 – Provision and safety DT – Mock Non-Examined Assessment, design brief. |
H&C Unit 2 Nutrition in a well-balanced diet. DT – Non Examined Assessment |
| Year 11 | H&C Unit 2 - Menu Panning DT – Non Examined Assessment |
H&C Unit 2 - Skills assessment, practical dish development DT – Theory and exam revision |
Assessment:
| Paper 1 | The Hospitality and Catering Industry | 1.5 hrs | 50% |
| Paper 2 | Hospitality in Action | 75 hrs | 50% |
| Paper 3 | Design and Technology | 2 hrs | 50% |
| Paper 4 | NEA | 35 h | 50% |
