New Technologies
Head of Department: Mrs S Wilkins
Second in Department: Mr M Gale (Head of Computer Studies)
Teachers: Mrs L Warne (Food) Mrs K Gardener (Textiles)
Department Vision
Deliver an exciting curriculum for all
Pupils enjoy using New Technologies and have an interest in further study.
Teachers able to inspire and be dynamic due to careful selection and appropriate use of up to date equipment.
Attainment of subject target through greater engagement/interaction in lessons and appropriate use of subject related ICT/technologies.
Increased competence through quality teaching and sharing good practise to support developments leading to an increase in good/outstanding lesson.
Team environment enabling valuable sharing of good practise
Students achieve targets in all subjects by applying learning in appropriate contexts.
Pupils are making good progress during KS3 & KS4.
Year 7 & 8
Subject: Textiles
Safe handling of tools and equipment including the use of the sewing machine
Fibres and fabrics classification - Properties of cotton, knits and weaves
Basic construction processes
Construction of a chicken little – basic machine practice and assembly, hem allowance and pattern making.
Designing for a market
Hat design following the design process.
Pattern drafting
Construction techniques
Subject: Product Design: Materials Project
Safe handling of tools and equipment including the use of the brazing hearth, Sander and drills
Timber and Metal classification - Properties of materials, working characteristics and processes
Design and make project : Pendent and stand
Use of CAD/CAM – 2D design and solidworks including use of laser cutter
Pewter Casting, dip coating and working with timber.
Subject: Electronic Products: Electronic Toy
Safe handling of tools and equipment including scroll saw, vacuum forming and soldering.
Plastics classification – properties of polymers, working characteristics and processes.
Design and make project involving programming an electronic circuit.
Use of Pixace editor
Subject: Computing
Coding with Scratch
An introduction to Python
An introduction to Binary
Computational thinking
Subject: Food
Safe handling of tools and equipment including oven, hob and grill
Safe food handling and good working practices
Preparation and measuring of ingredients
Different methods of cooking including rubbing in, creaming and sauce making
Introduction to investigations
Year 8 Assessment Projects: Summer Term - Pre-GCSE
Subject: Computing
Web design with HTML and CSS
Coding the Microbit
Subject: Design and Technology (Product design, Textiles and Electronics)
'Design and Make' project themed on Glastonbury
Explore context based around security, logistics, lighting, merchandising and functional products
Design and prototype ideas
Use of CAD/CAM
Use of solidworks
Subject: Food
Further development of cooking methods including bread making, pastry and egg dishes
Assessment tasks:
Yorkshire pudding Adaptation
'Ready Steady Cook'
'Clanger' Design and Make task.
GCSE
Year 9, 10, 11 Design and Technology
Year 9 Unit Overview
Au 1
Accessories, Games, Smart Materials, End of Unit Test
Au 2
Accessories, Games, Production techniques, Plug Game
Sp 1
Games, Accessories, Materials, Plug Game
Sp 2
Games, Accessories, Processes, End of Unit Test
Su 1 & 2
Amplifier, Systems/ electronics, Physical outcome/ End of unit test
Year 9, 10, 11 Computing
System Architecture
Software
Networks
Environment, ethical and legal issues in technology
Program design
Representation of data with numbers, characters, audio and image files
Problem solving with Python
Year 9 Food
Year 9 Term 1
Apple pie lesson (probe) & Yr 9 Folder work
Seasonal Veg, Fruit Browning
Herbs & Spices, Types of fruit & veg
Fruit Crumble, Product analysis scones
Introduction to investigation & Write Up
Make butter (not UHT cream) , Scones dried/fresh fruit
Investigation write up
2 cakes: Victoria sponge - Swiss roll; wnies - Flapjack
Cake theory, Pastry theory
Custard tarts, Bakewell tarts
Term 2
Research & Planning meal: Cultures & Cuisines
Research & Planning meal; Fajita & Wraps & Salsa
Research & Planning meal; Trials of meal
Research & Planning meal; 1 hour trial & product analysis
2 Course meal; International theme; Evaluate meal
Dessert; International
Evaluate meal
Term 3
Theory: Meat and its uses
PRAC: Lasagne (make pasta) and dough balls/bread rolls/garlic bread
Record, using a Star Profile
INVESTIGATION: Sauce making
PRAC: Lemon meringue pie.
Record, using a Star Profile
PRAC: Chow mein with flatbread
PRAC; Panna cotta, coulis and biscuits
Year 10 Food
Term 1
Fruit browning experiment; Acid & Alkali
Apple Pie:Types of fruit & veg
Food miles;
Veg rosti: Growing & storage of fruit & veg
Soup & focaccia using fresh herbs
Herbs & spices: Curry & Naan bread
Bread theory, wheat grain, cereals:
Pizza; homemade tomato sauce, dressed salad
Scone investigation
Write up investigation; ref to hypothesis
Scones, jam, butter; Pastry theory
Custard tarts/coulis
Sausage rolls & Sauce e.g. BBQ
Special diets & Religious diets
Term 3
PRAC: Panna cotta,coulis and biscuits
THEORY: Health and safety/food safety and food quality in relation to time plan production
PRAC: Lasagne (make pasta) and dough balls/bread rolls or garlic bread
THEORY: Guided research from themed task
PRAC:Chicken Teriyaki with aubergine tempura/Jerk chicken and flatbreads
THEORY: Guided research from themed task
Chosen dishes and creation of time plan for assessment
GROUP A : EXAM
GROUP B :EXAM
Evaluate my practical
Did my exam meet the brief?
EDUQA book page 413
PRAC: Choux pastry dish
PRAC: Lemon meringue pie
THEORY: Nutrients revision
Year 11 – Controlled Assessment set by exam board
Year 10 Unit Overview
Au 1
Product , Smart Materials, End of unit test
Au 2
Product 1, Production techniques, Plug Game
Sp 1
Product 2, Materials, Plug Game,
Sp 2
Product 2, Processes, End of unit test
Su 1 & 2
Upcycle, Systems/ electronics, Physical outcome/ end of unit test
Year 11 – Controlled assessment set by exam board
Introduction to cereals, Label a wheat grain
Spring rolls & sauce, Fortified deficiencies, Coeliac diet
Sausage rolls, Raising agents
Eastleigh College
Yeast experiment, Science of bread making
Pizza with homemade tomato sauce
Processing of flour & Types of flour
Focaccia & soup
Rice: Types & uses
Curry & naan bread
Oats, barley & rice
How to make pasta, Pasta & basic sauce
Health & Safety, Preventing food poisoning in cereals
Mince Pies, Swiss roll - Yule log
3 Investigations (Research): Sugar in cakes
Special diets; Religious diets
Eggs, parts, uses, freshness
Spiced tortilla
Term 2
Shepherd's pie, julienne carrots & spring onion curls (presentation)
Chocolate tart, Chocolate work & vanilla custard (presentation)
Cheese & leek lattice savoury tart (mini) & pasta salad/ tomato flower design
Time plan for starter
Own starter & 2 different accompaniments (presentation)
Parts of an egg; Egg investigation - Task analysis
Foams; Cheese souffle; cheese & spinach roulade
Roast veg & dauphinoise potatoes/duchess potatoes
Pork tagine & cous cous; Risotto & side
Research - cakes; Cake/sugar investigation
Panna cotta & coulis; Biscuits
