Subject Staff
| Name | Role | Contact |
|---|---|---|
| Miss C Dickson | Head of Department | Contact |
| Mrs K Buchanan | Classroom Teacher | Contact |
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.
View Food Technology Curriculum - Roadmap Overview
Our aim 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:
Principles of nutrition and health
Food safety
Techniques and equipment
Practical's
Review
Source and seasonality.
Food and Nuturtion
| Term 1 Topics | Term 2 Topics | Term 3 Topics | Detailed Overview | Curriculum Roadmap | |
|---|---|---|---|---|---|
| Year 7 | Kitchen safety, basic techniques / Health and Safety | Language of food and evaluations | Developing and Making | View Document | View Document |
| Year 8 | Kitchen safety, eating sustainably/ Health and Safety | Staple foods | Developing and Making | View Document | View Document |
| Year 9 | Kitchen safety, use of a range of commodities/ Health and Safety | Alternative diets / Developing designs | Use of meat in catering/Manufacturing and evaluations | View Document | View Document |
View Design & Technology Curriculum Roadmap
Design & Technology
| Term 1 Topics | Term 2 Topics | Term 3 Topics | Detailed Overview | Curriculum Roadmap | |
| Year 7 | Health and safety. Introduction to plastics and design inspiration. Idea generation |
Development, manufacture and design theory | Year 7 Operates a carousel with Food Tech & DT | View Document | View Document |
| Year 8 | Health and safety, Research methods and development of design brief. | Idea generation, development and computer aided design. | Year 8 Operates a carousel with Food Tech & DT | View Document | View Document |
| Year 9 | Primary research. exploring designers and generating ideas. | Design development, planning and manufacture. | Analysis, evaluation and theory topics. Electronics and programming. | 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 | |
|---|---|---|---|
| Year 10 | H&C Unit1 – Provision and safety. | H&C Unit 2 Nutrition in a well-balanced diet. | H&C Unit 2 - Menu Panning. |
| Year 11 | NEA skills assessment |
H&C Unit 1 – Hospitality and catering environment. |
Revision and Exam |
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% |
