Design and Technology
Design and Technology (D&T) is an inspiring, rigorous and practical subject which prepares young people to live, work in and enjoy the designed and made world. The subject provides stimulating opportunities for students to develop their creative designing and making skills with knowledge and understanding in order to create quality, elegant and exciting products that have impact on real life.
The Design and Technology Faculty at Vyners School provides an exciting, creative and challenging curriculum for all. Design and Technology encompasses a variety of Curriculum areas, these include; Food Technology, Graphics, Computer Aided Design, Resistant Materials and Three-Dimensional Design. Our facilities include a laser cutter, 3D Printers, designated Food Technology and Graphics rooms and 3 comprehensively equipped workshops.
The Design and Technology Faculty strives to enable students to combine practical and technological skills with creative thinking, enabling them to design, make and evaluate quality products. We aim to equip students with the skills to think creatively, be socially, morally and environmentally aware and solve problems as individuals and collaboratively. Students are provided with inspiring opportunities to develop their confidence in using a wide range of tools, materials, equipment and processes. Our projects are carefully devised with cross-curricular links, largely encompassing STEM components.
As a Faculty we embody the whole school policy of providing students with a broad and balanced experience that will equip them with skills that they can use in the future and prepare them for today’s world of rapidly changing technologies. Pupils make rapid progress and a growth mind-set and positive attitude underpins the experiences of all.
Key Stage 3
Our two-year Key Stage 3 experience has been designed to encourage creativity, experimentation, a growth mind-set and the development of design knowledge. Making skills are developed and refined through our carefully selected briefs. All students at Key Stage 3 spend one lesson per week (60 minutes) within Design Technology. Our exciting, challenging projects are taught in a carrousel covering the main design disciplines of Resistant Materials, Computer Aided Design, Graphic Design and Food Technology.
Students design and make a variety of products in Year 7 and 8. They learn about different materials such as plastics, woods, metals, smart materials and electronic components. They work with a range of tools, equipment and machinery, including CAD/CAM (Computer Aided Design and Manufacture). Our design briefs provide pupils with stimulating, rigorous design challenges that often results in original, quality products.
Computer Aided Design & Graphics
In Years 7 & 8, pupils developed CAD skills and apply their newly found skills and knowledge to design a range of interesting products. Pupils also learn about different types of cards and boards and develop technical drawing skills. Rendering effectively is also a key focus. Several projects are computer-based allowing students to develop products through CAD/CAM (Computer Aided Design and Computer Aided Manufacturing). Competencies in 3D Printing and laser cutting are developed as this has real life applications to industries such as car manufacturing and the medical products industry.
Students enjoy learning a variety of practical skills in Years 7 and 8. These include preparation and cooking techniques that will inspire pupils to cook with passion and independence. They will develop their knowledge and understanding of a wide range of ingredients, equipment and processes through a range of challenging and exciting practical’s. Food Technology aspires to provide all pupils with the knowledge of how to maintain a healthy diet and healthy lifestyle.
Key Stage 4
Design Technology is an optional subject at KS4. Our courses are very popular and well subscribed. The Faculty currently offers the following pathways:
GCSE Resistant Materials: AQA
The new GCSE places greater emphasis on understanding and applying iterative design processes. Students will use their creativity and imagination to design and make prototypes that solve real and relevant problems, considering their own and other's’ needs, wants and values. It is split into three sections:
1. Core technical principles
2. Specialist technical principles
3. Designing and making principles
The GCSE is now split 50/50 with a Written exam: 2 hours, 100 marks, 50% of GCSE & Non-exam assessment (NEA): 30–35 hours approx, 100 marks, 50% of GCSE.
GCSE Food Preparation & Nutrition: AQA
In Food Preparation & Nutrition GCSE students enjoy practicing and developing a wide range of preparation and cooking skills. These include exciting and challenging tasks such as making choux pastry, making sauces, making and shaping pasta and meat and fish preparation. Students follow set practicals and are also challenged to design and execute their own, unique signature dishes. Current practicals include profiteroles, bakewell tarts, curry, casseroles, pies, quiches, flans and many more. Starters, mains and desserts are produced with an emphasis on experimentation and perfecting technical skill. The theoretical elements include health and safety, food hygiene, function of ingredients, sensory testing, nutrition and diet. The course includes two controlled assessments in year 11 which account for 50% of the overall grade.
Key Stage 5
AQA A Level Product Design
The foundations laid at KS3 & KS4 help to develop students who have a real passion for designing and manufacturing products that are innovative, life changing and extremely well made. Students are encouraged to work independently and encouraged to develop their design skills in a variety of media, creatively problem solving as they develop.
This highly creative and stimulating qualification gives students the practical skills, theoretical knowledge and confidence to succeed in a number of careers. They will investigate historical, social, cultural, environmental and economic influences through design and technology, whilst enjoying opportunities to put their learning into practice by producing products of their choice. Students will gain a real understanding of what it means to be a designer, alongside the knowledge and skills sought by higher education and employers.
It offers candidates an opportunity to gain personal satisfaction and a positive experience from working with a variety of mediums. Practical problem solving processes in this subject will encourage students to take a broad view of Product Design, developing their capacity to design and manufacture products and to appreciate the complex relations between design, materials, manufacture and marketing. The qualification is assessed through an externally set exam which is worth 50% of the overall grade. The remaining 50% of the qualification consists of an internally set and moderated non-exam assessment task.
WJEC Food Science and Nutrition BTEC
The Food Technology is part of the Design & Technology department and currently offers the option to study WJEC Food Science and Nutrition BTEC in the sixth form. This dynamic and inspiring course allows students to build on their knowledge and skills gained at GCSE Food and apply them in practical and theoretical contexts. Advanced practical skills are developed and creativity is harnessed and encouraged. Students are expected to make complex dishes and use a wide range of ingredients, skills and processes with accuracy. For example, pastas and pastries are made from scratch, and dishes are executed and garnished to a professional standard. It is very well suited to students wishing to pursue careers or learning in related areas such as food industry production. The theoretical content also makes it ideal for those wishing to find further education or employment in nutrition or diet-related industries. The qualification is assessed through an externally set exam which is worth 50% of the overall grade. The exam covers important principles such as food safety, hygiene, functions and structures of nutrients, diet and food production methods. The remaining 50% of the qualification consists of an externally set and moderated non-exam assessment task. In Food Science and Nutrition, students can also develop and improve many important transferable skills. For example, the course encourages students to solve problems, become independent learners, and improve research and presentation skills. It also provides students with the knowledge and ability to improve their own dietary health and well-being.
Subject Leader: Mr S Babra
2nd in Faculty: Mr J Welch