Design and Technology

Head of Subject : Mr S Fowler

The Design and Technology department at Mayflower prides itself on the commitment students’ show towards the subject. Staff teach in specialist rooms and there is an emphasis on continually raising the standard of Design and Technology provision for our students.

Mayflower Design and Technology builds on the skills and knowledge pupils have already learnt at primary school. It leverages increasingly sophisticated resources, including dedicated teaching environments, manufacturing equipment and specialist teaching. As students progress through this phase, they may be given the opportunity to focus on specific aspects of the subject such as product design and food technology, at its core is creativity and imagination. Students learn to design and make products that solve genuine, relevant problems within different contexts whilst considering their own and others’ needs, wants and values. To do this effectively, they will acquire a broad range of subject knowledge and draw on additional disciplines such as mathematics, science, engineering, computing and art.

Key Stage 3

At KS3 we run a carousel system where classes will rotate four times throughout the year of which one of these includes a food rotation.

  • Accommodation comprises of two well-equipped Food rooms, four Design and Technology workshops and two computer rooms. The smaller computer room doubles as a 3D printing studio and boasts eleven printers.

  • The Faculty is well provided with CAD/CAM by use of 2D and 3D software along with two laser cutters. It also contains facilities for turning (both wood lathe and centre lathe), a milling machine, casting facilities and a range of thermoplastic forming devices.


KS3 FOOD


In KS3 food lessons we cover the following topics:

Food safety and hygiene, correct and safe use of equipment, nutritional needs for every age group, the Eatwell Guide, food provenance, food labelling, micronutrients and macronutrients, energy balance, food assurance schemes, food contamination, food and plate styling.


The food products that we make are predominantly savoury and follow the current nutritional guidelines. We make dishes that use all parts of the oven, safe use of knives and other equipment, as well as understanding the need for good hygiene throughout.


Design and Technology at Mayflower High has enjoyed considerable success both in external examinations and through local and national competitions including winning Essex Young Chef of the Year award twice (5 time nominee) and regularly entering the Rampaging Chariots competition in Basildon.

Key Stage 4

GCSE Design and Technology 


Will prepare students to participate confidently and successfully in an increasingly technological world.  Students will gain awareness and learn from wider influences on Design and Technology including historical, social, cultural, environmental and economic factors. Students will get the opportunity to work creatively when designing and making and apply technical and practical expertise.


This allows GCSE students to study core technical and designing and making principles, including a broad range of design processes, materials techniques and equipment. They also have the opportunity to study specialist technical principles in greater depth.

Design and Technology is purposeful, as well as being fun and exciting! Studying GCSE Design & Technology will build on what you have learnt about design and making at KS3. You will use your skills to design and make new better solutions to real problems on your own and with others.


CONTENT OF THE COURSE


The course is broken down into 3 main areas of assessment. These are;

  • Core Technical Principles

  • Specialist Technical Principles

  • Design and Making Principles

These areas are assessed in both the written examination and the controlled assessment NEA

The course will spend the first year looking at multiple mini projects that cover all of the areas of assessment to help build knowledge and skills. This will prepare the students for the controlled assessment in the second year that will be accompanied by theoretical knowledge to support the work being done.

The second year will mainly be spent completing the controlled assessment section of the course, along with additional theory knowledge to help prepare students for the final examination.


ASSESSMENT METHODS


The assessment of the course is divided into two parts

  • Controlled Assessment NEA: 50% - This will be split into multiple sections where deadlines will be set on a regular basis.

  • Final Examination: 50% - This will be a 2 hour written paper at the end of the course


EXAM BOARD: AQA

SPECIFICATION: 8552

For further details, please click on the link below:

AQA GCSE Design & Technology


There is the opportunity for aspiring students to continue along the Design & Technology pathway at Mayflower where we also offer A-level Design & Technology : Product Design.


Food preparation and nutrition -- GCSE


GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials.  At its heart, this qualification focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition.


CONTENT OF THE COURSE


Students will build on existing knowledge and practical skills from Key Stage 3 in preparation for the demands of the Non examination Assessment tasks.  The theory that will be studied is integrated into five core topics:

  • Food, nutrition and health

  • Food science

  • Food safety

  • Food choice

  • Food provenance

ASSESSMENT METHODS


Examination Assessment – 50% of GCSE

This will consist of a written paper: 1 hour 45 minutes


Non Examination Assessment – 50% of GCSE

This will consist of 2 tasks:


Task 1: Food Investigation

Students will undertake a practical investigation and write a report (1,500 – 2,000 words) to explain their understanding of the working characteristics, functional and chemical properties of ingredients.


Task 2: Food Preparation Assessment

Students will prepare, cook and present a final menu of three dishes within an allocated time of three hours, planning in advance how this will be achieved. Students will submit a written portfolio to demonstrate their knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task.


Food professionals work in many occupations including manufacturing, retailing, marketing, food service, universities and schools, government, research and development, quality assurance and food law enforcement.


EXAM BOARD: AQA

SPECIFICATION: 8585

For further details, please click on the link below:

AQA GCSE Food Preparation and Nutrition