Introduction

At the St Lawrence academy the design and technology projects are well sequenced to provide a coherent subject scheme that develops students designing, planning, making and evaluating skills.
Food and Design Technology is studied on a rotation at KS3, so all students have the opportunity to study and develop skills across a range of material areas. All students will experience theory and practical elements of food and nutrition and product design. This allows students the chance to identify, select, solve and evaluate problems. They can be creative while considering real life problems; learning a range of practical skills which support numeracy, literacy, and science as well as skills required for everyday life.
Students studying Food and Technology at The St Lawrence Academy will develop their own creative and critical thinking skills, they will become independent risk takers who can evaluate progress and develop from self-reflection. Through learning to cook and having the confidence to use tools and equipment, students will be able to transfer these skills and use and adapt them to live happy, healthy and successful everyday lives.
As part of their work with food, pupils are taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.
The Design and Technology curriculum has been formulated to allow students to: develop an interest, curiosity, enjoyment and confidence in investigating a variety of processes and techniques through practical exploration to become independent learners; have an awareness and appreciation of the technological developments in the world around us and investigating how and where we could use these in development of our own practical tasks; identify and solve problems, undertake research, organise and sustain independent practical work to completion developing a sense of achievement, self-awareness and fulfilment in the creation of products; develop self-knowledge as learners, producers and consumers, and as thinking and feeling young people with the developing ability to take responsibility for the direction of their learning through the adoption of effective working practices in a vocational context.

“Design is not just what it looks like and feels like. Design is how it works.” – Steve Jobs

 

KS3

In Year 7, students study 4 subject areas on a 9/10 week rotation as follows:

  • Technology – Introduction to D&T, Health & Safety, Introduction to CAD/CAM
  • Food and Nutrition –   Introduction to safety and hygiene in the kitchen. Introduction to the ‘Eatwell Guide’, food provenance, and food commodities. The theory and practical aspects of these areas are introduced through small focused tasks, following a set recipe.
  • Art and Design- colour theory, art history, portraiture.

Outlined in Art and Design 

  • Drama-Introduction to performance through a scheme of learning inspired by silent film.

Outlined in English

In Year 8, students study 4 subject areas on a 9/10 week rotation as follows:

  • Technology- Health and Safety, study of Brutalism, creating own building 
  •  Food & Nutrition:  Nutrition and Health using the Eatwell Guide model. Students continue to work on a mix of focused practical tasks and theory activities, developing their skills and understanding of nutrients.  This helps them to be more confident at home and encourages a healthy lifestyle.
  • Music- naturally flat but sharp as a pin, study of blues and film music
  • Drama  -Introduction to performance through a scheme of learning inspired by silent film. 

Outlined in English

In Year 9, students study 4 subject areas on a 10 week rotation as follows:

  • Technology – Health and Safety, constructing a MDF name plaque. 
  • Food and Nutrition – ‘Multiculturalism’ a ‘restaurant’ style approach.  Students’ understanding of planning, ingredients and techniques is developed more with focused practical and theory activities including cultural influences and the needs of others; creating a deeper understanding of preparing meals and a tolerance/understanding of cultural, religious, moral choices.
  • Art and Design- Surrealism, observational drawing , designing, experimenting with a range of media. 

Outlined in Art and Design 

  • Drama-Drama-Introduction to performance through a scheme of learning inspired by silent film. 

Outlined in English 

Yr 11 3D Design

Continuation of the mock portfolio piece started before the summer break culminating in a 10 hour exam at the end of the first half term.

Students will select their strongest project to develop further in the Autumn term. Unit 1: Portfolio of Work (Controlled Assessment) 60%

Spring term Unit 2: Externally Set Task 40%
Delivery of exam paper and preparation period. Students will select one of 15 question start points and develop work based on their chosen theme. Culminating in self-sustained final piece(s) created in Exam conditions.
The task will include:
AO1: Independent artist research
AO2: Independent idea development, experimentation of media and processes, refining skills and techniques
AO3: Observational recording of primary and secondary sources, including photography, annotation of ideas
AO4: Final formal 10-hour practical exam

Year 10
Yr 10 Hospitality and Catering

WJEC Level 1 / 2 Vocational Award in Hospitality and Catering
The specification at a glance:
Unit 1 enables students to gain and develop comprehensive knowledge and understanding of the hospitality and catering industry including provision, health and safety and food safety.
Unit 2 enables students to develop and apply knowledge and understanding of the importance of nutrition and how to plan nutritious menus. They will use the skills needed to prepare, cook and present dishes. They also learn how to review their work effectively.
Through practicals they will learn a range of preparation, cooking and presentation skills. This will prepare them for their NEA project (60%) and their written exam (40%).

Autumn Term
Unit 1 The Hospitality and catering Industry
1.1 Hospitality and catering provision
1.2 How hospitality and catering providers operate
1.3 Health and safety in hospitality & catering
1.4 Food safety in hospitality & catering

Spring Term
Unit 2 The Importance of nutrition
2.1 The importance of Nutrition
Understand the function of nutrients and an awareness of the need for a balanced diet.
How cooking methods impact on nutritional value.
Practical skills and techniques of preparation, cooking and presentation of a variety of dishes throughout the year.
Summer Term – Mock NEA

Year 10
Yr 10 3D design

Students will engage in a variety of experiences and exploration of a range of media, techniques and processes, including both traditional and new technologies. These developmental pieces will culminate in a project based on portraiture.
Students will explore the works of a range of artists, examples of which will be used within the investigation and making process. Responses to these examples will be shown through practical experimental work in 2D and 3D materials.

 

Preparation for students’ mock exam piece that will contribute towards 60% of final GCSE Grade .

Using a past paper, Students will choose just one of 15 assignments.

  • 5 assignments based on themes
  • 5 assignments based on visual stimuli
  • 5 assignments based on written briefs.

We’ll then work through a portfolio structure covering each AO thoroughly. Each student will personalise their project and responses.

Spring term Unit 2: Externally Set Task 40%
Delivery of exam paper and preparation period. Students will select one of 15 question start points and develop work based on their chosen theme. Culminating in self-sustained final piece(s) created in Exam conditions.
The task will include:
AO1: Independent artist research
AO2: Independent idea development, experimentation of media and processes, refining skills and techniques
AO3: Observational recording of primary and secondary sources, including photography, annotation of ideas
AO4: Final formal 10-hour practical exam

Year 11 Hospitality and Catering

Unit 2 – Hospitality and Catering in action
NEA preparation
Complete NEA
2.1 The Importance of nutrition.
2.2 Menu planning.
2.3 Skills and techniques of preparation, cooking & presentation.
2.4 Evaluating cooking skills.
Unit 1 recap & revision

Yr 11 3D Design

Continuation of the mock portfolio piece started before the summer break culminating in a 10 hour exam at the end of the first half term.

Students will select their strongest project to develop further in the Autumn term. Unit 1: Portfolio of Work (Controlled Assessment) 60%

Careers

3D Design

  • Interior Designer
  • Art Director, Fashion Designer
  • Sound engineer
  • Graphic designers
  • Industrial designer
  • Video game developer
  • Mechanical engineer
  • Interior designer
  • Web developer
  • Arts director
  • Architect
  • Industrial Designer
  • Art Gallery Dealer
  • Art Teacher.

Hospitality and catering

  • Account manager
  • Event planner
  • Food and beverage manager
  • General manager
  • Hotel property project manager
  • Revenue manager
  • Sales and marketing manager
  • Chef
  • Catering manager
  • Cellar technician
  • Business consultant
  • Marketer
  • Wedding planner