Design Technology
Our Vision
Our aim is to engage and excite our students to develop a passion and love for being creative and for problem solving; for taking risks and for rising to a challenge. We want them to become independent learners so that their work is an expression of who they are and how they view their place in society.
Our starting point in KS3 is varied because of primary school experiences. However, we intend to teach our learners’ skills and tools to enable them to develop their confidence and to stretch and challenge each individual student – whatever their need – to achieve the best that they can.
Year 7
In year 7 we concentrate on skills and teaching the building blocks of each subject area.
Year 8
As they progress through Year 8 these threads are developed in more depth; offering more ambitious challenges and deeper knowledge and understanding.
Year 9
Practical skills are revisited and secured throughout KS3 ensuring that if students opt at GCSE their knowledge and understanding is of a high enough standard to enable them to succeed at this level and beyond.
Students are inspired through exciting lessons which challenge creativity, problem-solving, risk-taking and skills building. Students should strive to produce consistently high-quality outcomes – based on individual abilities. All students should be given the opportunities to achieve the best that they can.
Key Concepts
Opportunities We Offer
Visits to PCA – which include practical workshops and visiting Degree and Foundation courses and shows.
Fashion Show where students showcase their own work.
Art and Design Exhibitions in Kensa Gallery
Food and nutrition competitions such as Bake-Off, City college. Visits to Langage Farm and St Mellion etc.
Visits to local environments for drawing, visiting exhibitions and broadening their experiences.
KS3 Textiles Curriculum
Curriculum Breakdown
Year 7
- How to use the electronic sewing machine
- Health and safety
- Hand stitching and preparation for the machine
- Cutting skills with fabric shears
- Different fabrics – their properties and uses
- Project based task – for example design and make a cushion with a sublimation printed decoration
Year 8
- An example project could be a fabric collaged and silk painted picture
- Use of technology in textiles – led lights and eyelet machine
- Research local art influences and design a wall panel which reflects where you live or your hobbies/interests
- Skills – collage, machine embroidery, measuring, eyelets, silk painting, control on machine
Year 9
- Introduction to categories of manufacture in the fashion industry and looking at what is fashion?
- Research, design and make a garment
- Look at different construction skills and ways to print on material
- Fabrics for fashion
- Use and revisit existing skills but develop independent working and originality in designing
- Typical products could include shorts, pyjamas, playsuits, dresses, hooded tops
KS3 Food & Nutrition Curriculum
Curriculum Breakdown
Year 7
- Basic cooking skills:
- How to use the oven
- How to use a knife correctly and safely
- Create some delicious dishes e.g. bolognaise, scone based pizza and cheese straws
- Basic hygiene and safety:
- Using the oven safely
- Washing up skills
- Prevention of cross contamination
- High risk food
- Basic hygiene cooking practices
- Simple Nutrition:
- Eatwell guide
- Importance of cooking meals at home
- Sensory analysis:
- Analysing food based on our senses
Year 8
- Cooking skills:
- Revisit knife skills
- Create some delicious dishes building on from skills learnt in year 7. e.g. pizza, macaroni cheese and cinnamon buns
- Hygiene and safety:
- Revisit basic hygiene and safety
- High risk food
- Food poisoning
- Food storage
- Nutrition:
- Revisit Eatwell guide – look at each section in more detail
- Macro nutrients
- Importance of a balanced diet
- Sensory analysis:
- Analysing food based on our senses
Year 9
- Cooking skills:
- Create some delicious dishes building on from skills learnt in year 8 e.g. lasagne, calzone and chicken pie
- Start on skills needs for GCSE
- Presentation techniques
- Hygiene and safety:
- Revisit basic hygiene and safety
- High risk food
- Food poisoning and bacteria
- Key temperatures
- Spoilage
- Use by dates
- Nutrition:
- Revisit Eatwell guide
- Macro nutrients and Micro nutrients
- Importance of a balanced diet
- Special dietary considerations
- Food science
- Analysing food based on our senses
- Food science experiments
KS3 Product Design Curriculum
Curriculum Breakdown
Year 7
- Craft Stamps
- Contextual Research
- Investigating Design Brief and Specification
- Investigating user needs
- Exploring CAD/CAM
- Practical skills and understanding
Year 8
- Shop front Design
- Contextual Research
- Experimenting with media and techniques
- Exploring Graphic Design
- Exploring CAD
- Exploring 3D form
Year 9
- Chair Project
- Contextual Experimenting with Media and Techniques – 2D and 3D
- Exploring CAD/CAM process
- Making connections with Art and Design Technology
KS4 Design Technology Curriculum
Curriculum Breakdown
The Eduqas Design and Technology GCSE allows learners to identify and solve real problems through the design process and into production. Learners are encouraged to work creatively and through the course will develop a number of core skills, including practical skills, planning and decision making.
Assessment for the Design and Technology GCSE consists of a written examination and a design and make task.
At Torpoint Community College you will be in safe hands for your GCSE in Design and Technology. We have a long history of student success in the areas of Textiles and Product design which are the two specialist areas that we offer at present. Our students often go on to A-Level Art courses also available here at TCC. Alternatively they may take a course at the local Art College in Plymouth Post 16.
Summary of Assessment
Component 1: Design and Technology in the 21st Century
Written examination: 2 hours 50% of qualification
A mix of short answer, structured and extended writing questions assessing candidates’ knowledge and understanding of:
- technical principles
- designing and making principles along with their ability to
- analyse and evaluate design decisions and wider issues in design and technology.
Component 2: Design and make task
Non-exam assessment: approximately 35 hours 50% of qualification
A sustained design and make task, based on a contextual challenge set by EDUQAS, assessing candidates’ ability to:
- identify, investigate and outline design possibilities
- design and make prototypes
- analyse and evaluate design decisions and wider issues in design and technology.
KS4 Food Preparation and Nutrition Curriculum
Curriculum Breakdown
The Eduqas GCSE in Food Preparation 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, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge to be able to feed themselves and others affordably and nutritiously, now and later in life.
Assessment for the Food, preparation and nutrition GCSE is broken into 2 sections:
- Food and nutrition in action – 2 pieces of non examination assessment (coursework)
- Principals of Food, Preparation and Nutrition – a written exam
Food, preparation and nutrition is a popular GCSE subject at Torpoint Community College. Students learn an essential life skill and also gives options for many future careers.
Students studying food and nutrition often go on to college to study further and several have gone on to have careers in the food industry.
Summary of Assessment
Component 1: Principles of Food Preparation and Nutrition
Written examination: 1 hour 45 minutes
50% of qualification
A mix of short answer, structured and extended writing questions assessing candidates’ knowledge and understanding of:
- Food Commodities
- Principles of Nutrition
- The Science of Food
- Food Spoilage
- Cooking and Food Preparation
- Diet and Good Health
- Food Provenance/Manufacturing and Sustainability
- Planning Meals
Component 2: Food Preparation and Nutrition in Action Non-exam assessment
Assessment 1: The Food Investigation
Assessment 8 hours 15% of qualification
A scientific food investigation which will assess the learner’s knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food.
Assessment 2: The Food Preparation
Assessment 12 hours 35% of qualification
Prepare, cook and present a menu which assesses the learner’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food.