Technology

Welcome to Technology

The Design and Technology department offer an exciting curriculum at both key stages where our aim is to provide outstanding lessons, which challenge and engage students with a range of practical and problem solving skills.

In Design and Technology lessons we hope that students will learn to work confidently, independently and creatively in order to be prepared for the next step in their education.

The department is compiled of two teaching staff and one technician; each a specialist in their own field.

The department has a range of excellent facilities, taking advantage of new technologies with our CAD/CAM equipment and learning about more traditional methods. We have two specialist Resistant Materials workshops, one kitchen, a dedicated textiles room and 3 Computer areas that are utilised to enhance and develop students’ creativity in their work.

Meet the Team

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Ms J Bloom

Head of Computing and Technology email: j.bloom@bishopsgarth.outwood.com

Find Out More

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Mrs A Laing

Teacher of Food Technology & Hospitality & Catering email: l.alison@bishopsgarth.outwood.com

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Key Stage 3

The design and technology course at Key Stage 3 provides students with the necessary skills and knowledge to access the Hospitality & Catering and the Technical Award in Fashion and Textiles courses in Key Stage 4.

Year 7

In Food lessons, students develop their basic skills and knowledge of a healthy diet. This includes weighing and measuring ingredients, how to use a cooker safely, basic hygiene and safety within the food room. Students also learn how to follow the Eatwell guide and what essential nutrients the body requires as well as their functions.

In Textiles lessons, students develop their basic skills and knowledge of the use of basic sewing equipment and skills. They learn how to use the equipment safely in the textile room. Students follow the design process to research into a set task and then use the results of their research to design, plan and make a printed, quilted item for a kitchen for an identified client.

Students study Textiles, Food Technology, and Resistant Materials, to complete projects including:
Healthy eating
Printing fabric to make a quilted product for the kitchen
Structures
Designing and making a clock

Year 8

In Food lessons, students continue to develop their basic skills further cooking recipes that are more advanced. They investigate nutritious family meals and how we can adapt recipes to ensure our families are receiving all the essential nutrients and even how to cut down on salt, fat and sugar. Students will learn about rice, potatoes, pasta and pastry, and how these staple foods are versatile ingredients used throughout the world.

In Textiles lessons, students develop their skills in decoration techniques to include applique and Computer Aided Manufacturing techniques to make a cushion and follow the design process in greater depth. They will carry out research that is more detailed, develop their skills in using computers to develop their designs (Computer Aided Design), plan their making identifying safety and quality checks, and then make and evaluate their final product.

Students study Textiles, Food Technology, and Resistant Materials, to complete projects including:
Family meals
Cultural cushions
Personalised gifts

If you would like further information about the topics and themes being taught please contact: Ms J Bloom, Head of Department.

Key Stage 4

WJEC GCSE in Hospitality & Catering

Unit 1: The Hospitality and Catering Industry

  • Understand the environment in which hospitality and catering providers operate
    • the structure of the hospitality and catering industry
    • analyse job requirements within the hospitality and catering industry
    • describe working conditions of different job roles across the hospitality and catering industry
    • explain factors affecting the success of hospitality and catering providers
  • Understand how hospitality and catering provision operates
    • describe the operation of the kitchen
    • describe the operation of front of house
    • explain how hospitality and catering provision meet customer requirements
  • Understand how hospitality and catering provision meets health and safety requirements
    • describe personal safety responsibilities in the workplace
    • identify risks to personal safety in hospitality and catering
    • recommend personal safety control measures for hospitality and catering provision
  • Know how food can cause ill health
    • describe food related causes of ill health
    • describe the role and responsibilities of the Environmental Health Officer (EHO)
    • describe food safety legislation
    • describe common types of food poisoning
    • describe the symptoms of food induced ill health
  • Propose a hospitality and catering provision to meet specific requirements
    • review options for hospitality and catering provision
    • recommend options for hospitality provision

Unit 2: Hospitality and Catering in Action

  • Understand the importance of nutrition when planning menus
    • describe functions of nutrients in the human body
    • compare nutritional needs of specific groups
    • characteristics of unsatisfactory nutritional intake
    • how cooking methods impact on nutritional value
  • understand menu planning
    • factors to consider when proposing dishes for menus
    • how dishes on a menu address environmental issues
    • explain how menu dishes meet customer needs
    • plan production of dishes for a menu
  • be able to cook dishes
    • use techniques in preparation of commodities
    • assure quality of commodities to be used in food preparation
    • use techniques in cooking of commodities
    • complete dishes using presentation techniques
    • use food safety practices

If you would like further information about the topics, themes or assessment for this course please contact: Mrs A Laing, subject teacher

OCR Cambridge Nationals in Child Development

All students will study three mandatory topics as follows:

Unit R018: Health and well-being for child development
The importance of creating the best conditions for a child to thrive.
Creating a child-friendly home environment including social safety.
Care, management and prevention of childhood illnesses.
Reproduction, parental responsibility, antenatal care, birth, postnatal checks, postnatal provision.
Unit R019: Understand the equipment and nutritional needs of children from birth to five years
Investigate the different equipment and nutritional requirements of children from birth to five years.
Apply their knowledge and understanding, through a practical activity, to show how the needs are met to promote the well-being and development of the child.
Gain knowledge of the equipment needs of babies and young children and an understanding of the factors to be considered when choosing appropriate equipment to meet all of these needs.
Nutrition and hygiene practices and students
Investigate feeding solutions, comparing these to nutritional requirements and evaluating the outcomes.

Unit R020: Understand the equipment and nutritional needs of children from birth to five years
Investigate the developmental norms of children from birth to five years
Develop an understanding of the impact of play on the developmental norms.
Apply their knowledge and understanding, through practical activities, to show how play affects the development of individual children.
Gain an understanding of the development norms from birth to five years and the stages and benefits of play.
Gain knowledge of, and skills in, developing activities to observe development norms in children up to the age of five. This will include researching, planning and carrying out activities with a child and observing and evaluating these activities, as well as comparing the child to the expected development norms.

If you would like further information about the topics, themes or assessment for this course please contact: Ms J Bloom Head of department.

Enrichment Opportunities for Computing and Technology

Please see the current Academy Enrichment Programme Booklet for details of enrichment opportunities in this subject area.