Design and Technology
The Design and Technology department at Thomas More Catholic School (TMCS) provides Product Design and Food Technology, at both Key Stage 3 and 4. It aims to bring together practical and technological skills, jointly with creative thinking to design and make products, which meet human needs.
Food Technology and Hospitality
At Thomas More we aim to:
- Stimulate and maintain student interest, curiosity and enjoyment.
- Make decisions, consider sustainability and use skills, knowledge and understanding to design and make quality dishes.
- Develop decision-making skills through individual and teamwork.
- Analyse and evaluate cooked dishes.
- Learn about the local ethos, the wider community and different countries in order to gain knowledge of food preparation and ingredients.
- Learn about health issues relating to obesity, high blood pressure and food allergies.
- Teach food and kitchen safety and hygiene.
- Use a wide range of techniques and different methods of cooking food.
- Develop high quality practical skills preparing students for independent life.
- Acquire knowledge about the function and role of nutrients in food.
- Learn about the relationship between food choices and health.
- Learn how to make healthy eating choices.
- Learn about Fair Trade and CAFOD.
- Understand that designing and making reflect and influence cultures and society.
- Learn that products have an impact on lifestyle.
Key Stage 3 is delivered through a practical single cooking lesson every fortnight. Teaching and learning takes place at the consecutive week.
Homework backs up what has been taught. All homework is set up on Doddle.
Below are examples of dishes cooked in KS3 classes.
|Year 7||Year 8||Year 9|
|Milk Shake||Apple Crumble||Jollof Rice|
|Vegetable Soup||Banana Cake||Pizza|
|Fruit Salad||Shortbread Biscuits||Jerk Meatballs|
|Rice and Peas||Fried Plantains||Chicken Tikka Masala|
Cross-curricular links are used with literacy, numeracy and ICT as well as Geography, History and Biology.
At Key Stage 4, students are offered the Edexcel BTEC Level 1/Level 2 First Award in Hospitality. The hospitality industry is the service industry that includes accommodation such as hotels or bed and breakfast, restaurants, cafes, event planning, theme parks, transportation, cruise lines, and many more. The course includes:
- Advanced cooking skills to produce a variety of dishes.
- Links with other prestige colleges such as Lakefield College, one of the oldest catering colleges in London.
- A chance to practise cooking and service skills at school functions.
- Y10 students are involved with cooking for the Y6 Open Evening as well as looking after Y6 pupils and their parents.
- They also prepare food and attend the Senior Citizen’s Christmas Party.
- Trips to various hospitality industries, such as a 4* Hilton Hotel and 4*Marriott Hotel at Regent Park or a Cooking Bus experience.
- Cooking with a professional chef in Marriott Hotel.
- Inviting chefs to cook with pupils at school.
- Entering catering competitions e.g. Bromley College, in the last two years taking second and third place.
After school clubs
- After school classes run by Food Technology/Hospitality are:
- Weekly revision sessions for Y10 for a whole term before the exam.
- Revision packs are provided as a paper based pack to take home,
- Revision is also set up on Doddle and on the shared area, so pupils are well provided with revision resources.
- Additional after-school activities are also offered, with the Cooking Club concentrating on healthy eating with ‘Cooking on a Budget’ courses for Yr12 and Y13, preparing them for independent life at university.
The course runs over 2 years and consists of four units. Two units are core units, one mandatory and one optional.
The core units are:
- Unit 1: Introducing the Hospitality Industry- this unit cover the different aspects of the hospitality industry, looking at the different products and services that are offered and the processes in operating a hospitality business.
- Unit 2: Working in the Hospitality Industry- this unit covers the importance of team working and customer service for a variety of roles within the industry. It also looks at important aspects, such as personal appearance and attributes.
- The mandatory unit is:
- Unit 3: Food Safety and Health and Safety in Hospitality- where students will discover the various aspects of health and safety, and food safety law.
The optional unit is:
- Unit 6: Planning, Preparing, Cooking and Finishing Food- where students will explore the understanding and skills required in planning, preparing, cooking and finishing a range of food types.
25% is externally assessed by exam. 75% is internally assessed through coursework.
The possible grades are: Pass, Merit, Distinction and Distinction*.
In the future this course can take students to study BTEC Hospitality Level 3 or straight into an apprenticeship. It will also enable students to go to further education colleges and universities.
Hospitality results for 2014-2016
100% A*-C Distinction - Pass
Hospitality results for 2015-2017
100% A*-C Distinction – Pass
At Thomas More we aim to:
- Enable students to become independent learners and enterprising and innovative designers and engineers.
- Encourage students to actively contribute to the creativity, culture, wealth and well-being of themselves and their community.
- Teach students how to take risks to develop skills in becoming more resourceful, innovative, enterprising and capable.
- Help students to develop a critical understanding of the impact of design and technology on daily life and the wider world.
- Provide excellent opportunities for students to develop and apply value judgements of an aesthetic, economic, moral, social, and technical nature both in their own designing and when evaluating the work of others.
- Encourage students to explore a range of careers such as Architecture, Engineering and Product Designing and the possible avenues to success in the field of design, including routes into further education and apprenticeships.
Key Stage 3 is delivered through a single lesson every week at year 7 and a single lesson every fortnight at year 8. Teaching is structured to include theory into practical activities to reinforce learning; homework will relate to the work covered during lessons to support this learning. The subject material is directly relative to the AQA specification for Product Design at GCSE, to prepare students for the transition from KS3 to KS4. We are preparing students for Product Design, specifically, concentrating on using a variety of materials to include paper, card and wood, plastic and metal. Current projects across KS3 include Year 7 - a picture frame made of pine and constructed with lap joints, and which gives the students the opportunity to personalise their designs. Year 8 - A Jewellery box with separate lid feature and personalised laser cut detail;
Year 9 - Our year 9 Product Design students are starting the new specification AQA GCSE product design. These changes will apply to all students taking Design and Technology from September 2017. The exam includes a written exam which is 50% of the GCSE and a non-examination element which include coursework and a final product which is also 50% of the GCSE.
Students are required to produce a substantial design and make task, which will be assessed on how they investigate, design, construct and evaluate their work. Cross-curricular links are strongly used with Literacy, Numeracy and ICT as well as with Science, Geography and History.
Year 9 students will be start the year by making bookends inspired by a well-known artist which combines acrylic, pine and incorporates 2D design and laser cutting. They will then develop a design brief which will see them produce a product suitable for a specific target group.
Year 10 is introduced through an initial ‘Design and Make’ project, to ensure pupils have the skills needed to complete their Controlled Assessment to a high standard. In the second term the Controlled Assessment is introduced and research in undertaken by students to explore the Design Brief. This is a real industry brief; a design problem that an existing client has, for which the students must provide a solution through a ‘Design and Make’ challenge.
Year 11 is continued with students focusing on their Controlled Assessment task; students will be preparing to make their final design outcome. Our department is fitted with an extensive range of equipment, to include a fitted wood workshop, laser cutter and strip heaters, a vacuum former, 3D routers and a brazing hearth.
Students will be taught theory alongside their designing and making; learning is embedded into activities, including practical making and computer classes to improve students ability in various design programmes and in general computer use.
Students will have theory lessons each week so they are ready for their mock exam in the first term of Year 11. We aim for the Controlled Assessment to be fully completed by January so that a full focus is on preparation for the exam which students take in the summer term.
Resources introduced for 2017
- Electronic portfolios for all students
- Introduction of electronic tracking system for GCSE students
- Hard copy portfolios or folders for all students
- Individual learning plans for students who require additional assistance with key areas
- Developed revision guides and resources available to all students
- Afterschool coursework sessions for all GCSE students
- Lunchtime catch up club available to all students
- Specialist electronics car club available to a selection of students
- Introduction of 3D CAD software available to all students
- Trips to design shows and exhibitions to a selection of students
- End of year design exhibition to showcase student work
GCSE students are also responsible for their own learning. Year 11 students must commit to apply at least two hours a week to their product design course in their own time to ensure they achieve the best possible results
- Mrs Dyduch, Curriculum Leader
- Miss Downie, Product Design Teacher
- Mr Migliori, Product Design Technician