Design and Technology / Catering Curriculum Overview
Team Vision
Our vision is to ensure that every student, regardless of their starting point, can achieve their full potential. Through their time at Chilton Trinity school, we want our students to become confident and articulate individuals with a thirst for knowledge and a determination to succeed in all they do.
Curriculum Intent
Design and Technology is an inspiring, rigorous and practical subject and it encourages creativity and imagination. Pupils design, make and evaluate products that solve real and relevant problems, within a variety of contexts, considering their own and others’ needs, wants and values. Students are taught to select and use appropriate tools safely and effectively to make a product. In all areas of Design and Technology the Students are encouraged to consider the effectiveness of their designs and requirements of the product. Every student will have the opportunity to learn and extend their understanding, experience and application in the use of design technology in as wide a variety of situations as possible.
Long Term Plan
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Term 1 |
Term 2 |
Term 3 |
Term 4 |
Term 5 |
Term 6 |
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Year 7
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Unit: Mobile phone holder
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Unit: Mobile phone holder / Sewing and Drawing
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Unit: Food provenance and processing |
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Key Learning Students need to know and remember from this unit of work |
Health and safety, workshop rules, Accuracy in measuring using mm and marking out. Use of hand tools and machinery for wood working. Adhesives, safety precautions, Manipulation of polymers.
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Properties and working characteristics or timbers, polymers and metals, Designing to specification, design limitation. Evaluation and development
Fabrics, Sewing techniques by hand, product analysis using ACCESSFM |
New and emerging technologies Modern and smart materials SMSC – developments in design, impacts on individuals, society and the environment. Responsible design |
Health and Safety rules and procedures in the food room. Food safety and hygiene, how bacterial multiply, the 4Cs, Types of contaminant Knife safety, correct use of knives; bridge and claw grip |
Where food comes from, Reared, Grown or Caught. Methods of growing polytunnels and hydroponics Free range and organic farming Primary and secondary processing. |
Heat transfer, convection, conduction, radiation. Parts of the cooker Methods Boil, Bake Grill The Eatwell Guide, Main nutrients Healthy eating tips |
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Check for Understanding How we will check for understanding in this unit of work |
Assessment Homework once every six weeks Checkpoint: Mid-point project assessment |
Assessment Homework once every six weeks Checkpoint: End of project assessment
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Assessment Homework once every six weeks Checkpoint: Mid-point project assessment |
Assessment Homework once every six weeks Checkpoint: End of project assessment
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Assessment Homework once every six weeks Checkpoint: Mid-point project assessment |
Assessment Homework once every six weeks Checkpoint: Final written assessment
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Year 8
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Unit: Pewter casting CAD CAM in industry
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Unit: ½ Pewter casting CAD CAM in industry ½ Design development/ iteration - Controller |
Unit: Design development/iteration - Controller
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Unit: Food provenance
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Unit: nutrition, special diets. |
Unit: Cake Making Methods and Raising agents
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Key Learning Students need to know and remember from this unit of work |
CAD CAM, Creating design ideas to a theme. Quantity production, Moulds, Casting, metal working tools and machinery. Ergonomics and anthropometrics, aesthetics. |
Finishing techniques. Components, Evaluation and development using ACCESSFM
Ergonomics and anthropometrics, Aesthetics, Design iteration, approaches to design SCAMPER design strategies in industry, marketing,
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Modelling vs prototyping, design eras and famous designers Templating Evaluation and further development using ACCESSFM |
Provenance, sustainable sourcing, Food waste, Eat well guide Food security. Quality Marks. (Red Tractor, MSC, RSPCA,) |
Adapting eat well guide for nutritional need. Adapting dietary requirements for allergies and intolerances, religion, faith, medical need, age and gender.
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Raising agents, mechanical, chemical and biological Methods of cake making Rubbed in One stage, Creaming Whisking Yeast mixtures |
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Check for Understanding How we will check for understanding in this unit of work |
Assessment Homework once every six weeks
Checkpoint: Retrieval/ low stakes tests. Self-assessment. Peer assessment Teacher feedback
Mid-point project assessment |
Assessment Homework once every six weeks
Checkpoint: Retrieval/ low stakes tests. Self-assessment. Peer assessment Teacher feedback
End of project assessment
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Assessment Homework once every six weeks
Checkpoint: Retrieval/ low stakes tests. Self-assessment. Peer assessment Teacher feedback
Mid-point project assessment |
Assessment Homework once every six weeks
Checkpoint: Retrieval/ low stakes tests. Self-assessment. Peer assessment Teacher feedback
End of project assessment
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Assessment Homework once every six weeks
Checkpoint: Retrieval/ low stakes tests. Self-assessment. Peer assessment Teacher feedback
Mid-point project assessment |
Assessment Homework once every six weeks
Checkpoint: Retrieval/ low stakes tests. Self-assessment. Peer assessment Teacher feedback
Final written assessment
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Year 9
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Unit: Control systems Programming and coding
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Unit: ½ Control systems Programming and coding ½ Mechanisms and polymers Biomimicry - Humans
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Biomimicry - Humans
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Food Provenance: World food |
Unit: scientific principles underlying preparation and cooking of food: Thickening and setting |
Healthy Eating: Breakfasts and lunchboxes.
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Key Learning Students need to know and remember from this unit of work |
System approach to design. Control technology. Electronic components use and power, passive/polarised, Circuit diagrams, embed intelligence |
Soldering technique, safety precautions, CAM, Fine motor skill
Levers, linkages, CAMS, gears, mathematical modelling, |
Hydraulic, Pneumatic, Testing and evaluation techniques, refine, test and refine. |
Factors that have affected food in the UK Staple foods Food security Evaluating food using star profiles |
The effect of heat on starch Aeration Denaturing of protein |
Key messages of healthy eating: The importance of breakfast, healthier snacking to cut saturated fats and sugar. |
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Check for Understanding How we will check for understanding in this unit of work |
Assessment Homework once every six weeks
Checkpoint: Retrieval/ low stakes tests. Self-assessment. Peer assessment Teacher feedback
Mid-point project assessment |
Assessment Homework once every six weeks
Checkpoint: Retrieval/ low stakes tests. Self-assessment. Peer assessment Teacher feedback
End of project assessment
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Assessment Homework once every six weeks
Checkpoint: Retrieval/ low stakes tests. Self-assessment. Peer assessment Teacher feedback
Mid-point project assessment |
Assessment Homework once every six weeks
Checkpoint: Retrieval/ low stakes tests. Self-assessment. Peer assessment Teacher feedback
End of project assessment |
Assessment Homework once every six weeks
Checkpoint: Retrieval/ low stakes tests. Self-assessment. Peer assessment Teacher feedback
Final written assessment |
Assessment Homework once every six weeks
Checkpoint: Retrieval/ low stakes tests. Self-assessment. Peer assessment Teacher feedback End of project assessment |
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Year 10 D&T GCSE |
Unit: Practical skills Tools, equipment and processes Materials and their properties |
Unit: Design iteration New and emerging technologies Materials and their properties |
Practice NEA AO1 - 2 Research Brief and specification Energy and mechanisms Materials and their properties |
Practice NEA AO 3 – 4 Approaches to design Designing products Social, moral, sustainability and cultural issues |
Unit: Practice NEA AO 5 – 6 Mock exam revision
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Real coursework NEA begins |
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Key Learning Students need to know and remember from this unit of work |
CAD CAM 3D printing/laser cutting Timbers and polymers, properties and working characteristics, finishes, industrial production methods |
Design eras, famous designers, design influence and approaches Metals and Textiles, properties and working characteristics, finishes, industrial production methods |
Designing for clients, Primary and secondary sources, Product analysis, ergonomics, anthropometrics, client, identifying strategies Papers and boards, finishes, properties and working characteristics, industrial production methods |
Design, development and planning Impact of design on society, Impact on industry and production Electronic systems, components and programming. Robotics and automation |
Modelling, Testing and Evaluation Review of terms 1 – 4
Mock exam – 2 hour full paper
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AO1 Research, client profiling, Aesthetics, Ergonomics and anthropometrics, product analysis |
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Check for Understanding How we will check for understanding in this unit of work |
Assessment Checkpoint: Retrieval/ low stakes tests. Self-assessment. Peer assessment Teacher feedback. Homework. Past paper questions |
Assessment Checkpoint: Retrieval/ low stakes tests. Self-assessment. Peer assessment Teacher feedback. Homework. Past paper questions |
Assessment Checkpoint: Retrieval/ low stakes tests. Self-assessment. Peer assessment Teacher feedback. Homework. Past paper questions |
Assessment Checkpoint: Retrieval/ low stakes tests. Self-assessment. Peer assessment Teacher feedback. Homework. Past paper questions Mock exams – past paper
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Assessment Checkpoint: Retrieval/ low stakes tests. Self-assessment. Peer assessment Teacher feedback. Homework. Past paper questions
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Assessment Checkpoint: AO1 out of 10 Internally assessed coursework grade
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Year 11 D&T GCSE
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Unit: Real NEA A0 2 and AO3 |
Unit: Real NEA A0 4 |
Real NEA AO 5 |
A0 6 Revision |
Unit: Revision |
Revision |
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Key Learning Students need to know and remember from this unit of work |
AO2 – Writing a brief and specification AO3 Design ideas and annotation, designing to a specification for a client |
AO 4 – Design development, modelling, trialling and testing concepts. Refining ideas into a final design plan, orthographic projection, costing and planning |
AO5 – Making Planning and producing a prototype or model or fulling working outcome |
A0 6 – Testing and evaluating Preparing for the exam. Covering all topics, approaches to design, Designing products, Energy and mechanisms, Materials and their properties, Tools, equipment and processes and new and emerging technologies |
Preparing for the exam. Covering all topics, approaches to design, Designing products, Energy and mechanisms, Materials and their properties, Tools, equipment and processes and new and emerging technologies |
Preparing for the exam. Covering all topics, approaches to design, Designing products, Energy and mechanisms, Materials and their properties, Tools, equipment and processes and new and emerging technologies |
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Check for Understanding How we will check for understanding in this unit of work |
Assessment Checkpoint: AO2 out or 10 AO3 out of 20 Both internally assessed coursework grades |
Assessment Checkpoint: AO4 out of 20 internally assessed coursework grade |
Assessment Checkpoint: AO5 out of 20 internally assessed coursework grade |
Assessment Checkpoint: AO6 out of 20 internally assessed coursework grade |
Assessment Checkpoint: GCSE Exam season Retrieval/ low stakes tests. Self-assessment. Peer assessment Teacher feedback. Homework. Past paper questions |
Assessment Checkpoint: GCSE Exam season Terminal exam – 2 hour written paper Retrieval/ low stakes tests. Self-assessment. Peer assessment Teacher feedback. Homework. Past paper questions |
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Year 10 Food prep and Nutrition
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Unit: Food Safety in Hospitality and Catering Skills & techniques of preparing, cooking & presenting dishes |
Unit: Health & Safety in Hospitality and Catering Skills & techniques of preparing, cooking & presenting dishes |
Types of Hospitality and Catering Provision o Standards and ratings o Contributing factors to success Skills & techniques of preparing, cooking & presenting dishes
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The importance of nutrition Menu planning Skills & techniques of preparing, cooking & presenting dishes
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Unit: Practise NEA
Mock exam revision |
Practise NEA |
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Key Learning Students need to know and remember from this unit of work |
Causes of and the visible and non visible symptoms of food induced ill health. Common allergies and intolerances and the best ways of preventing illnesses which are food related. The role of the Environmental Health Officer
Knife skills De-Boning and shaping meat Deep frying and Stir Frying |
Health and safety legislation. The role of the employee and employer. Documentation including accident forms and risk assessments.
Doughs and presenting dishes. (pastry, pasta, bread) |
Different standard ratings for hotels and restaurants. Factors that contribute to success including new technologies.
Methods of cooking Steaming, poaching, blind baking caramelising |
The importance of nutrition and macro and micro nutrients. How requirements change at different life stages. The impact of cooking on nutrients. Presentation techniques accompaniments. |
Presentation techniques accompaniments.
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Planning, prepare and cooking
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Check for Understanding How we will check for understanding in this unit of work |
Assessment Checkpoint: Retrieval/ low stakes tests. Self-assessment. Peer assessment Teacher feedback. Homework. Past paper questions
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Assessment Checkpoint: Retrieval/ low stakes tests. Self-assessment. Peer assessment Teacher feedback. Homework. Past paper questions
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Assessment Checkpoint: Retrieval/ low stakes tests. Self-assessment. Peer assessment Teacher feedback. Homework. Past paper questions
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Assessment Checkpoint: Retrieval/ low stakes tests. Self-assessment. Peer assessment Teacher feedback. Homework. Past paper questions
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Assessment Checkpoint: Retrieval/ low stakes tests. Self-assessment. Peer assessment Teacher feedback. Homework. Past paper questions
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Assessment Checkpoint: Retrieval/ low stakes tests. Self-assessment. Peer assessment Teacher feedback. Homework. Past paper questions
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Year 11 Food prep and Nutrition
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Unit: Revision The importance of nutrients/ diet through life
NEA Skills & techniques of preparing, cooking & presenting dishes
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Unit: NEA
Revision Mock Exam |
Hospitality and Catering Provisions |
How Hospitality and Catering Provisions operate
Revision and exam preparation |
Unit: Revision and Exam preparation |
Revision and Exam preparation |
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Key Learning Students need to know and remember from this unit of work |
Garnishes, sauces and accompaniments The importance of nutrition and macro and micro nutrients. How requirements change at different life stages. The impact of cooking on nutrients.
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Complete all sections of the NEA task as set by WJEC and within JQA conditions. Work independently to complete the tasks both written and practical |
Types of Hospitality and Catering provision Roles and responsibilities of those working in the H&C industry, and how the H&C industry evolves to meet demands |
Front and back of house operations, including equipment. Requirements of the customer and meeting the needs of individuals. |
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Check for Understanding How we will check for understanding in this unit of work |
Assessment Checkpoint: Internally assessed external moderation (60% of final mark)
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Assessment Checkpoint: Internally assessed external moderation (60% of final mark)
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Assessment Checkpoint: Retrieval practise/low stakes tests Past paper questions
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Assessment Checkpoint:
Retrieval practise/low stakes tests Past paper questions
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Assessment Checkpoint:
GCSE Exam season Retrieval practise/low stakes tests Past paper questions
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Assessment Checkpoint:
GCSE Exam season Terminal exam. 80 marks externally set and marked. (40% of final mark)
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