Design and Technology
KEY STAGE 3.
Year 7
Clock - develop design skills and make products with acrylic material. Jewellry/Packing - develop skills to design and make products with copper and create a packing material product using graphical software. Puppet - develop skills to design and make products using hand and machine sewing skills. Packed Lunch - design and create suitable items for children's packed lunch, with emphasis on a balanced diet and healthy eating.

Year 8
Coat Hooks/Structures - develop skills to design and make products with materials of steel and plywood. MP3/PIC - develop skills to design and make products with an emphasis on electronic systems and plastic materials. A Warm Hat - develop skills to design and make products with fleece fabric. Improve hand and machine sewing skills. Food For Family - design and creation of multicultural main course for the family by developing skills to make sauce, bread and create main courses with an emphasis on food sustainability, adapting recipes, quality of ingredients.

Year 9
Prodesktop, 2D/3D - develop design skills and make a product with amphasis on CAD/CAM and 3D computer modelling software. Storage Box - develop skills to design and make products with an emphasis on joints and wooden materials. Bag/Cushion - develop the skills to design and make products with fabric that is recycled. Emphasis on using CAD or transfer paper and computer to decorate items. Cafe in the Bay - design and create a bakery product for the bay's green cafe. Emphasis on product development, food sustainability and qualities of ingredients. And practical baking skills.

KEY STAGE 4.
The Design and Technology Faculty offers the following three subjects. It is not possible to choose more than two Design and Technology subjects.

All courses are assessed in a similar manner:
- A controlled assessment ‘Design and Make’ task (30 hours, 60%): This is undertaken in year 11 and is based on a brief provided by the exam board.
- Examination (2 hours, 40%): Learners usually attempt the examination at the end of year 10, with an opportunity to resit in year 11 to improve the grade if needed.
Resistant Materials
A course in Design and Technology offers a unique opportunity in the curriculum for candidates to identify and solve real problems by designing and making products or systems in a wide range of contexts relating to their personal interests. Design and Technology develops candidates' interdisciplinary skills, all six Key Skills and thei capacity for imaginative, innovative thinking, creativity and independence.

The Resistant Materials syllabus is based upon the view that Design and Technology is essentially a practical activity concerned which developes candidates' competence to address a wide variety of design situations by drawing on a broad base of knowledge and skills. It is intended to develop candidates' design and technological capability through a flexible and broad-based approach.

Candidates will be presented with subject matter in a stimulating and interesting way to promote discussions and research, and to allow scope for both individual and group activities. They will be given the opportunity to experience the variety of roles involved in design and technology - client, designer, maker, manager, user etc. They should be encouraged to consider human values and attitudes inherent in a culturally-diverse society, develop economic awareness and examine the relationship between technology and society.

Graphic Products
The syllabuses and associated examinations have been designed to be suitable for pupils of either sex.

The underlying philosophy of the subject is that of the use of graphics as a vehicle of expression and communication.

The examination will seek to test candidates' ability and understanding of the subject under the broad headings recommended by the Joint Council for 16+ National Criteria, namely: Knowledge; Subject Related Skills; Design Skills.

Knowledge will encompass the body of knowledge of graphics as a language e.g. Method of Graphical Illustration, Plans and Solid Geometry and Technical Systems. Subject Related Skills will encompass the techniques employed in graphic communication.

The Design Skills will be sought in two aspects of the subject: In the design of graphic statement and in the presentation of suggestions for systems or components for which the function is clearly defined.

Textiles
This course gives good background knowledge of the Textile and Fashion industry. It encourages students to know about designing and gives students the opportunity to test out their design ideas. The course was designed around practical and written work. The students will follow a particular aspect for their final design and make project. They need to know and understand the importance of design in industry.

Assessment criteria
1: Controlled assessment task of Designing and Making – This project consists of 15 pages of A3 including research, designing, developing and evaluating ideas. Then making the actual item that has been designed. 30 hours are allowed for completing all this work, this generally consists of all the Year 11 lessons up to the end of March. 15-18 hours are allowed for the paper work and 10-12 for the practical work. The examination board offers 3 different briefs every year and the students are able to choose the brief best suited to their likes and strengths. This project is worth 60% of their final mark.

2: Examination at the end of the course this is 2 hours long. The paper is divided into 8 sections and questions are asked about every aspect of information about Textiles, the exam is worth 40% of the final mark. We have been entering students for the exam at the end of Year 10 and if they are successful enough they do not need to re-sit, however they are also able to re-sit the exam at the end of Year 11.

KS4: FOOD AND NUTRITION
The WJEC GCSE in Food and Nutrition equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook and enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.

By studying food preparation and nutrition learners will be able to:
- demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment
- develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks
- understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health
- understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices
- demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food
- understand and explore a range of ingredients and processes from different culinary traditions (traditional Welsh, British and international) to inspire new ideas or modify existing recipes.

Assessment Scheme
Unit 1: Principles of Food and Nutrition 
Written Examination - 1hr 30mins - 40% 
This unit will consist of two sections both containing compulsory questions.
Section A: questions based on stimulus materials.
Section B: a range of question types to assess all content related to food and nutrition.

Unit 2: Food and Nutrition in Action. 
Non-examination assessment - 60%
Assessment 1: The Food Investigation Assessment
20% of the total marks available will be allocated to a scientific food investigation which will assess the learner's knowledge, skills and understanding in relation to the scientific principles underlying the preparation and cooking of food.
Assessment 2: The Food Preparation Assessment
40% of the total marks available will be allocated to a task which assesses the learner’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of dishes to form a menu. These assessments will be based on a choice of tasks released by WJEC annually.

KEY STAGE 5
Outline of AS and A2 courses:
Students will design and make products using a range of materials and techniques. The course work will be developed with teacher supervision for approx 40 hours AS, and 60 hours for the Advanced Level. Students will be required to work independently outside the supervised time to complete the work to an appropriate standard. Use of ICT and CAD/CAM is required in the project.

 
Assessment Structure:
AS:-
DT1 Written Examination 40% AS 20% A2 2 Hrs
DT2 Design and Make Tasks 60% AS 30% A2 40 Hrs
The AS is the first half of an Advanced Course. It contributes 50% of the total advanced marks.

A2:-
DT3 Written Examination 20% A2 2½ Hrs
DT4 Design and Make Task 30% A2 60 Hrs

Rationale
AS and A level specifications in design and technology should encourage students to:
(a) make use of tacit knowledge and reflective practices in order to work with tasks that are challenging and often require definition;
(b) develop and sustain their creativity and innovative practice;
(c) recognise and overcome challenges and constraints when working towards the production of high-quality products;
(d) develop a critical understanding of the influences of the processes and products of design and technological activities from a contemporary and historical perspective;
(e) draw on a range of skills and knowledge from other subject areas;
(f) draw on and apply knowledge, understanding and skills of production processes to a range of design and technology activities;
(g) develop an understanding of contemporary design and technology practices;
(h) use digital technologies and information-handling skills to enhance their design and technological capability;
(i) recognise the values inherent in design and technological activities and develop critical evaluation skills in technical, aesthetic, ethical, economic, environmental, sustainable, social, cultural and entrepreneurial contexts

Specification Content
Design and Technology is about the application of skills, knowledge and understanding. It is recommended therefore that the specification content is delivered in a practical way to enable candidates to recognise the purpose of knowledge and to be able to draw on it in practical situations.

The specification content is presented under the two assessment objectives of designing (AO1) and making (AO2) as follows:

4.1 Designing

4.1.1 Designing and innovation (AS)
4.1.2 Product analysis (AS)
4.1.3 Human responsibility (A2)
4.1.4 Public interaction (A2)

4.2 Making

4.2.1 Materials and components (AS)
4.2.2 Industrial and commercial practice (AS)
4.2.3 Processes (A2)
4.2.4 Production systems and control (A2)