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Design & Technology

Head of Department

Ms Place
enquiries@cardinalpole.co.uk

Pupils teaching and learning experience throughout the department is practical based design & make projects, which allow our pupils to be hands on with traditional craft and the latest technology equipment to enhance independent creativity and innovation that’s built upon throughout KS3. Preparing students who decide to choose either Hospitality and Catering or GCSE 3D Design options at KS4. Students will have access to a wide range of cutting-edge technology including two laser cutters, a 3D printer, a vinyl cutter and a textile sublimation printer.

Key Stage 3 (Years 7-8)

 

We teach Resistant Materials, Textiles & Food on a three term carousel within our well-equipped technology workshops. Pupils are encouraged to explore and experiment with a variety of materials. They research existing products and develop sketch ideas through 3d modelling techniques to enhance the final making of quality products. Health & safety, hand tools & machinery skills, including Laser CAD/CAM are introduced and taught from Year 7, to gain confidence and independent learning throughout KS3.

In Food Technology, pupils learn basic cooking skills, hygiene, nutrition and healthy eating of a balanced diet and encouraged to design and create their own dishes and recipes to cook.


Key Stage 4 (Years 9-11)

During Year 10 & 11, we teach two subjects at GCSE level – GCSE 3D Design and WJEC Hospitality and Catering

In Food Technology, the specification is designed to give pupils an opportunity to extend and apply their skills, knowledge and understanding of food & nutrition within a variety of contexts.

Pupils will cover the following areas of study:

1 Nutrition, Diet and Health Throughout Life  

2 Factors Affecting Consumer Choice

3 Nutritional, Physical, Chemical and Sensory Properties of Foods in Storage, Preparation & Cooking

4 Food Hygiene and Safety

YEAR 9 & 10 

Learning outcomes 

Students apply their learning by considering all aspects of Hospitality and Catering. They should acquire knowledge of all aspects of the industry and be able to recommend new hospitality and catering provisions for specific locations. 

 Learners will be able to use their learning of different types of establishment and job roles to determine the best option. They will also apply their learning in relation to the front of house and kitchen operations to determine how the proposed hospitality and catering provision will operate efficiently and be viable legally and financially. Responding to the needs of their potential market is also essential.

Topics taught 

Unit 1: 

  • The environment in which hospitality and catering providers operate 
  • Hospitality and Catering Provisions 
  • Health and Safety Requirements in the industry 
  • Food and ill-health 
  • Proposing a hospitality and catering provision to meet specific requirements 

YEAR 11 

Students will recap various elements of Year 9 and 10 to be able to successfully plan and execute their Controlled Assessment task (60% of final grade) and Written Exam (40% of Final Grade) 

Topics taught 

Unit 2: 

  • Importance of nutrition when planning menus 
  • Understanding menu planning 
  • Cooking various dishes 

Key Stage 5 (Sixth Form, Years 12-13)

Not applicable

Extra curricular activities

There are a number of extra-curricular opportunities in Design and Technology including additional workshop time for Y10 and Y11 students, Climate Club, Print Club and Cookery Club.