Design & Technology

 


 

 

Key Stage 4

Qualification

Textile Design (Art Textiles) GCSE

Exam Board and Syllabus

AQA 8204

Programme of Study

Textile Design provides students with a range of creative, exciting and stimulating opportunities to explore.  The course includes woven, knitted, stitched, printed, dyed, constructed, embellished or decorative textiles.  Students develop their knowledge and understanding of areas as diverse as fashion design, costume design, surface pattern, digital textiles and installed textiles.

Learning/Teaching Approach

Textile Design is a very exciting and popular course as it involves so much variety and choice.  Students are able to explore many different ways of expressing their ideas and enjoy experimenting with a wide range of materials and new techniques. 
Each student is encouraged to work in an individual way and to develop their own personal style and approach.  Inspiration is taken from different designers, both past and present.

Assessment

  • Component 1:   Coursework portfolio,  is built up over the GCSE course, giving students the opportunity to develop as designers. Students develop responses to initial starting points of the project brief.
  • Component 2:   Is a project set by the examining board (AQA).  Students are able to choose from a variety of topics, working on ideas for as long as they like prior to the exam when they will produce an original piece in their own style and choice. Past responses have included anything from a ball gown to cushions!

What it leads to

It is also an excellent foundation for further study and opens up the possibility of numerous career opportunities.  Past students have gone on to courses at The London College of Fashion, Chelsea and Central St Martin's Colleges of Art and have then had successful careers in areas such as Fashion Design, Textile Design, Surface Pattern Design, Television/Radio, Technical Effects, Costume Design, Film, Media Industries, Interior Design, Soft Furnishings, Television, and Theatre/Set Design.

Additional Points

Our students always say how much they develop knowledge, skills and understanding of textiles and designers in addition to developing as individuals.

Tier of Entry

Single Tier.


Key Stage 4

Qualification

Food Preparation & Nutrition GCSE

Exam Board and Syllabus

AQA 8585

Programme of Study

Food Preparation and Nutrition is a practical subject area which requires the application of knowledge and understanding when planning , preparing, making and evaluating products.

Learning/Teaching Approach

The aim of the course is to enable students to work with a wide variety of foods and cooking methods.

Assessment

  • Theoretical knowledge leading to a 1 hour 45 minutes written exam based on 5 topics:
    1. Food, nutrition and health,
    2. Food science,
    3. Food safety,
    4. Food choice,
    5. Food provenance. 

    This will account for 50% of the GCSE

  • There will also be two practical assessments during year 11. 
    1. Food investigation
      Students will be assessed on their understanding of the working characteristics, functional and chemical properties of ingredients.
    2. Food preparation assessment
      Students will be assessed on their knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food and application of nutrition related to the chosen task.  Students will prepare, cook and present a final menu of three dishes.
  • These two practical assessments account for 50% of the GCSE.

What it leads to

Bsc (Hons) Food & Nutrition
Bsc(Hons) Baking Technology
Bsc (Hons) Food Science
Baking Technology Management
Food & professional cookery
Food Science and Technology

Additional Points

Food Preparation and Nutrition is a very exciting, creative and interesting subject to study. You will learn a tremendous amount through making activities which will involve working with food ingredients and products. Food Preparation and Nutrition includes:

  • Preparation and storage of ingredients
  • Knife skills
  • Use of equipment
  • Cooking methods
  • Sauce making
  • Marinades and tenderising
  • Preparation and storage of ingredients
  • Knife skills
  • Use of equipment
  • Cooking methods
  • Yeast doughs
  • Raising agents
  • Setting mixtures

Tier of Entry

Single Tier.