Subject Staff
| Name | Role | Contact |
|---|---|---|
| Miss C Dickson | Head of Department | Contact |
| Mrs A Nuega | Classroom Teacher | Contact |
Our Intent:
Design Technology
In Design Technology at Central Lancaster High School, pupil’s study both Design & Technology and Food Technology. Both subjects are essential in creating capable, well-rounded individuals and developing those life skills needed beyond the classroom. Following a carefully selected and sequenced curriculum we aim to develop creativity, technical skills, and practical expertise, allowing Pupils to perform everyday tasks confidently. Pupils will gain a repertoire of knowledge, understanding and skills to be able to plan, design and produce high-quality prototypes and dishes for a wide range of users and needs.
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 dish to meet those needs. As well as the traditional academic skills, both subjects foster collaboration, inclusion and hands-on technical skills. We aim to develop curiosity, exploration, and investigation to open doors to many careers, such as engineering, product design, architect, carpenter, and chef.
Our aim in Design and Technology is to challenge and stretch pupils’ creative minds so they become innovative designers and thinkers. We aim to support pupils to develop an understanding and passion for the wider world developing cultural curiosity.
View Design & Technology Curriculum Roadmap
During Key Stage 3, pupils will develop the following skills:
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Material knowledge and understanding
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Sustainably in design
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Safe use of the workshop, tools and equipment
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Computer aided design and manufacture
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Drawing and presentation techniques
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Prototype manufacture and evaluation
Links
GCSE Design and Technology - AQA - BBC Bitesize
Food Technology
Our aim in Food Technology is to support pupils to develop an understanding and passion of food and nutrition in a way that will help them to make healthy choices and understand the importance of eating a healthy and nutritious balanced diet.
During Key Stage 3, pupils will develop the following skills:
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Food hygiene, Safety and Sanitation
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Personal hygiene
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Source, Seasonality and Sustainability
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Methods of preparation and safe procedures
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Review of dishes and presentation skills
Food and Nutrition
| Term 1 Topics | Term 2 Topics | Term 3 Topics | Detailed Overview | Curriculum Roadmap | |
|---|---|---|---|---|---|
| Year 7 | Kitchen Safety and Hazards, Healthy eating and Cooking safely | Taste testing and The 4 C’s | Keeping food safe | View Document | View Document |
| Year 8 | Kitchen Safety and Hazards and Seasonality | Food miles and Umami | Food labels | View Document | View Document |
| Year 9 | Kitchen safety, Sustainability and Sustainable choices | Olfactory system | Food assurance | View Document | View Document |
Design & Technology
| Term 1 Topics | Term 2 Topics | Term 3 Topics | Detailed Overview | Curriculum Roadmap | |
| Year 7 | Health and safety, Introduction to Polymers and workshop tools and equipment | Introduction to Paper, Boards, CAD and CAM | Introduction to Textiles and Electronics | View Document | View Document |
| Year 8 | Health and safety, Inspiration sources to designers and Sketching techniques | Introduction to Timbers Mechanisms and electronics | View Document | View Document | |
| Year 9 | Health and safety, User centered design, research and Sketching techniques | Iterative design, CAD and CAM and Introduction to metals | Electronic for intelligence and Packaging | View Document | View Document |
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/level-1-2-vocational-award-in-hospitality-and-catering/#tab_keydocuments
https://www.aqa.org.uk/subjects/design-and-technology/gcse/design-and-technology-8552
Hospitality and Catering
| Term 1 Topics | Term 2 Topics | Term 3 Topics | Curriculum Roadmap | |
|---|---|---|---|---|
| Year 10 | The importance of nutrition, Menu planning, The skills and techniques of preparation, cooking and presentation of dishes |
Health and safety on the hospitality and catering industry, Hospitality and catering provision, Evaluating cooking skills |
Working in the hospitality and catering industry, Food safety in hospitality and catering , Mock Unit 2 exam |
View Document |
| Year 11 | The importance of nutrition REVISION, Menu planning, The skills and techniques of preparation, cooking and presentation of dishes, Evaluating cooking skills |
Unit 2 Hospitality and Catering in Action NEA EXAM, Unit 1 The hospitality and catering industry REVISON |
Unit 1 The hospitality and catering industry REVISON, Unit 1 The hospitality and catering industry WRITTEN EXAM |
View Document |
Design & Technology
| Term 1 Topics | Term 2 Topics | Term 3 Topics | Curriculum Roadmap | |
| Year 10 | Design, develop and make. CAD, CAM project based build. | Mock Non-Examined Assessment, design brief. | Non Examined Assessment | View Document |
| Year 11 | Non Examined Assessment | Theory and exam revision | View Document |
Assessment:
Hospitality and Catering
| Paper 1 | The Hospitality and Catering Industry | 1.5 hrs | 40% |
| Paper 2 | Hospitality in Action | 15 hrs | 60% |
Design & Technology
| Paper 1 | Design and Technology | 2 hrs | 50% |
| Paper 2 | NEA | 35 h | 50% |
