DESIGN & TECHNOLOGY DEPARTMENT
VISION & INTENT
Technology is developing rapidly around the world, our aims are to encourage all our students to participate, discover and engage with this new world of technological advancement through research, independent learning, innovative and creative thinking. This will enable them to have astute opinions to develop a product concept from visualisation to prototype. The aim is to fully equip our students with knowledge and skills for possible future career in designing, technology, engineering, food technology, nutrition, food science, catering and be able to engage with technology; apply knowledge and skills relating to food and nutrition in any context they may find themselves.
At Eastlea Community School, Design and Technology is an inspiring, fun, rigorous and practical subject. As a team we encourage and facilitate designing and making of inclusive products that solve real life problems within a variety of contexts and users. We are passionate about developing and encouraging creativity, teamwork, determination and resilience in all our students. We believe all students should be risk takers and problem solvers. All students can make learning progress and achieve their potential. We are passionate about the use of new technologies such as 3D printers, Laser cutters, Programmable devices, and Robotics.
The team is made up of dedicated specialist Design and Technology teachers with expertise in Design and Technology i.e. (Papers/Boards/Polymers (Graphic Products); Timbers/Metals (Resistant Materials); Fibres/Textiles (Textiles Technology); Electronics Systems and Control (Electronic/Electrical Technology), and Food and Nutrition (Food Technology).
DESIGN & TECHNOLOGY KEY STAGE 3
Design and Technology Key stage 3
At Key Stage 3 (Year 7 & 8) students cover mainly Technical principles: core knowledge and understanding, and in-depth knowledge and understanding of the curriculum contents. These contents are based on the current examination board new specification contents and current Design and Technology programme of study. Students are also taught the knowledge, understanding and skills needed to engage in an iterative process of designing and making.
At Key Stage 3, students rotate between specialist areas i.e. (Papers/Boards/Polymers (Graphic Products); Timbers/Metals (Resistant Materials); Fibres/Textiles (Textiles Technology); Electronics Systems and Control (Electronic/Electrical Technology), and Food and Nutrition (Food Technology).
FOOD AND NUTRITION KEY STAGE 3
Food and Nutrition at Key Stage 3 (Year 7 & 8) covers mainly the understanding and principles of nutrition and health, develop knowledge and skill in predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet, become competent i a range of cooking techniques and understand the source, seasonality and characteristics of a broad range of ingredients.
DESIGN & TECHNOLOGY KEY STAGE 4
At Key Stage 4 (Year 9, 10 & 11) students cover mainly Technical principles: core knowledge and understanding, and in-depth knowledge, understanding of the curriculum contents, and core designing and making principles including iterative process of designing and making. These contents are based on the current examination board new specification contents and current Design and Technology programme of study. There is no rotation between specialist areas at Key Stage 4, students stay in their specialist areas until year 11 when they will sit for the GCSE examination in Design and Technology or Food Preparation and Nutrition.
FOOD PREPARATION & NUTRITION KEY STAGE 4
At Key Stage 4, students study Food Preparation and Nutrition as a follow up to Food and Nutrition at Key Stage 3. At Key Stage 4, students are reminded of the understanding and principles of nutrition and health, develop knowledge and skill in predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet, become competent in a range of cooking techniques and understand the source, seasonality and characteristics of a broad range of ingredients. In addition, students learn how to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment, and 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.
They also learn the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes.
ENRICHMENT & EXTRA-CURRICULAR ACTIVITIES FOR
DESIGN & TECHNOLOGY
The department is committed to the enrichment of all students. We offer daily lunch sessions to allow our students to come back and independently gain access to our facilities.
3D designing & Printing Club
Go Kart Club
Textiles and Fashion Designing Club
Rotary Chef Club
External and in-house workshops run by industry professionals
USEFUL LINKS & RESOURCES FOR
DESIGN & TECHNOLOGY
How stuff works:
Design and Tech. online:
Design and Technology. On the web:
Mr D & T:
Design and Technology Association:
BBC GCSE Revision:
Designers guide to manufacturing:
University of Cambridge D&T resources:
CONTACT DETAILS FOR DESIGN & TECHNOLOGY
Zacharias David - Curriculum Team Leader of Design & Technology
Neta Digpal - Subject Coordinator of Design & Technology
If you wish to make contact please mark FAO at:
ADDITIONAL SUPPORT & INFORMATION
Catering/ Food Preparation and Nutrition:
Wjec Eduqas GCSE Food Preparation and Nutrition
Design and Technology:
AQA Design and Technology. GCSE Revision
OCR GCSE (9-1) Design and Technology