Creative Industries
- Mrs W Moore – Head of Faculty
- Mr M Cook - Teacher of Food Preparation & Nutrition and KS3 Design & Technology
- Mrs W Iemwimangsa – Teacher of Design & Technology and KS3 Food
- Mr D Du-heaume - Teacher of Design & Technology and KS3 Food / Marketing & Transition Manager
- Mrs E Hawkins – Teacher of Design & Technology and KS3 Food
- Ms L Garratt – Food Preparation & Nutrition Technician
- Miss A Marsh – Design & Technology Workshop Technician
The Faculty
The Faculty of Creative Industries hosts two subject disciplines: Design & Technology and Food Preparation and Nutrition.
All students in Years 7 and 8 pursue a Creative Industries course in two areas of focus: Design & Technology and Cooking & Nutrition (KS3 National Curriculum). At the end of Year 8, students can opt to study AQA Design and Technology and/or Eduqas Food Preparation and Nutrition at Key Stage 4 to allow them to specialize and increase their depth of knowledge and skills.
Our Vision
In Creative Industries we aim to:
- Put environmental and ethical consideration, design and manufacture at the heart of our curriculum.
- Prepare our students to become the ethical consumers, chefs, creators and designers of the future.
Our Curriculum
Key Stage 3
Students in Year 7 & 8 will focus on developing a passion for the subject/s by developing strong foundation knowledge and skills.
Our ambition for KS3 students is that they will:
- Be more discerning and ethical consumers
- Be able to communicate their ideas in a visual form
- Have good problem-solving skills
- Know how to cook cost effective and nutritious meals for themselves and their family.
- Understand the importance of and how to achieve a balanced diet
- Understand the environmental impacts of food and product production/ manufacture. And make choices to minimise these impacts
- Have developed collaborative working skills
They will develop these skills and understanding throughout their KS3 Creative Industries lessons.
They will study the following on a termly rotation:
Year 7
Creative Industries: Foundation Skills
Students will complete a mini-carousel and in the following subjects will gain knowledge and skills in the following areas:
Design & Technology
- Learn to work safely in a school workshop
- Learn how to use basic wood working tools and machinery
- Understand that designers use a variety of techniques to present and explore their ideas
- Understand the principles, features and rules of the following graphic communication techniques:
- Freehand sketching
- Isometric drawing
Food Prep & Nutrition
- Learn how to work safely in a food room
- Understand the basics of food hygiene
Design & Technology: CAD / CAM Project
Students will learn how to use CAD (Computer Aided Design) software to control the laser cutter which is a piece of CAM (Computer Aided Manufacture) machinery.
Students will learn about:
- the advantages and disadvantages of CAD/CAM
- how to use CAD software
- about polymers, their names, properties and applications.
Design & Technology: Resistant Materials - Phone Stand Design & Make Project
Students will:
- Understand how to research and analyse the work of others
- Understand how to explore ideas using the work of others as inspiration
- How to model ideas in 3D
- Learn about the 6Rs and climate change in relation to design and consumerism
- Be able to create an accurate working drawing from which make their own Phone Stand
- Learn about H&S within the D&T workshop
- Understand how to use the pillar drill, belt sander, coping saw and tenon saw safely and accurately
- Understand the properties and uses of pine and plywood
- Learn about the origins of timbers and the environmental impacts and considerations
- Understand why we apply finishes to materials
- Learn how to apply a finish effectively
- Learn how to join timbers together securely
Cooking & Nutrition: Be food smart
Students will learn about The Eatwell Guide and how to design a healthy diet.
They will understand and be able to identify key nutrients.
The rationale behind this module is to explore reasons you should swap your current food snacks for smart swaps, developing an understanding that these simple food swap can help reduce sugar, salt, saturated fat & increase fibre. Linking to the NHS 'Change 4life' campaign 'Be Food Smart'.
Theoretical lessons will focus on the principles of nutrition & health / food hygiene / food science. With unit 1 focusing on understanding the Eatwell Guide and unit 2 focusing on factors affecting food choice.
Practical lesson (predominantly savoury) will link directly to commodities / provenance / seasonality /processing / types of cuisine (British & international cuisine) / sensory analysis / presentation & styling / food science / costing (affordability) / skills*
Year 8
Design & Technology: Resistant Materials – Biomimicry
In Year 8, D&T students build and develop the skills and understanding from Year 7.
Students revisit, refresh and develop their graphical communication skills:
- Freehand sketching
- Isometric drawing
- One- and Two-Point Perspective
New learning:
- Students learn how to produce an Orthographic drawing.
- Students are introduced to and explore the opportunities for design using Biomimicry as the stimulus. (Biomimicry uses the strategies found in nature to solve human problems.)
- Students further develop their understanding and application of the iterative design process and are introduced to product analysis and user-centered design.
Cooking & Nutrition: Fakeaway
The rationale behind this module is to explore reasons you should swap your Takeaway for a Fakeaway. Linking to the growing awareness that takeaways are bad for our waistlines, bank balances and the planet, there’s a new food concept gaining momentum in the UK, the ‘Fakeaway’. With unit 1 focusing on the 7 components of a balanced diet and unit 2 focusing on food choices and nutritional needs.
Theoretical lessons will focus on the principles of nutrition & health / food hygiene / food science.
Practical lesson (predominantly savoury) will link directly to commodities / provenance / seasonality /processing / types of cuisine (British & international cuisine) / sensory analysis / presentation & styling / food science / costing (affordability) / skills*
Key Stage 4
Our aim for our GCSE students is to develop the ethical creators of the future.
- We aim for them to:
- Be inspired to continue their journey within D&T or Food beyond GCSE.
Be the changemakers and leaders of the future.
If they opt for GCSE D&T and/or GCSE Food Preparation & Nutrition they will:
- Be confident and proactive when problem solving
- Be undaunted by challenges and have the confidence to be creative in their problem solving
- Persevere and understand that there is no such thing as failure, only learning opportunities
- Understand that all topics and subjects are connected
Key Stage 4: GCSE AQA Design & Technology
If students opt for GCSE Design & Technology, our ambition is that they will:
- Be confident to communicate their ideas in a variety of different mediums
- Know where all the main material groups come from, how they are processed, their pros and cons and their impact on the environment.
The new GCSE Design & Technology course ensures that students have a full and proper understanding of the design process, to enable them to participate fully in an increasingly technological world, to be creative problem solvers.
At the heart of the qualification is a focus on developing practical making skills and a strong understanding of how to design successful products.
This qualification will give young people the preparation they need to find their path within the creative industires, a sector that is currently growing five times faster than the national economy (https://www.gov.uk/government/news/uks-creative-industries-contributes-almost-13-million-to-the-uk-economy-every-hour)
Whilst the assessment of practical skills is worth only about 10% of the final GSCE grade, we strongly believe in the value of learning through making and endeavour to teach much of the theory through the practical application of skills and knowledge.
Areas of content:
Core Technical Principles
- New & emerging technologies
- Energy, materials, systems and devices
- Materials and their working properties
Specialist technical principles: Timber based materials
- Sources, origins & properties
- Working with timber based materials
- Commercial manufacturing, surface treatments and finishes
Designing & Making principles
- Designing principles
- Making principles
GCSE course composition:
50% written examination to be carried out in May/June of year 11
50% NEA (Controlled Assessment – coursework) – starts early June of Year 10, finishes Easter of Year 11
- Identifying and investigating design possibilities
- Producing a design brief and specification
- Generating design ideas
- Developing design ideas
- Realising design ideas
- Analysing & evaluating
Key Stage 4: GCSE Eduqas Food Preparation & Nutrition
Our ambition for students if they opt for GCSE Food Preparation & Nutrition, is that they will:
- Be confident to adapt recipes to suit a wide range of people and their nutritional or cultural needs
- Know where all the main ingredients and food sources come from, how they are processed, their pros and cons and their impact on the environment.
- Have a deep understanding of nutrition and the importance of good nutrition
The new GCSE Food Preparation and Nutrition course ensures that students will have a proper understanding of the scientific principles behind food and nutrition as well as acquire a number of practical cooking techniques to prepare and cook food.
At the heart of the food qualification is a focus on developing practical cookery skills and a strong understanding of nutrition, so that students learn the essentials of food science, nutrition and how to cook healthily.
This qualification will give young people the preparation they need to succeed in the food and hospitality industries as well as giving them vital life skills.
The qualification will be demanding and give students in-depth knowledge of nutrition, food choice, where food comes from, and practical cooking as well as the ability to apply this knowledge when cooking.
Areas of Content
- Food commodities
- Principles of nutrition
- Diet and good health
- The science of food
- Where food comes from
- Cooking and food preparation
GCSE course composition:
50% written examination to be carried out in May/June of year 11
50% practical controlled assessment which will also take place in year 11.
- 15% of this assessment is a food Investigation task
- 35% is a food preparation and cooking task.
Enrichment Opportunities
Students are offered several extra-curricular opportunities to further their Creative Industries experience through the House Cup Challenges.
Year 11 students are invited to attend regular ‘Zone’ sessions whereby students can spend more time on GCSE NEA work and preparation.
Assessment
Students are assessed half termly. Knowledge assessments will take the form of text papers modelled on GCSE exam papers, pitched appropriately to the Year group. For Years 7-8, there will be a variety of multiple choice and short answer questions. There will also be the choice of ‘Extension Questions’ for those wishing to push themselves to achieve higher grades. In Years 9 & 10 written assessment will move to model the longer answer questions in the GCSE paper. Students will be taught how to approach these questions through modelling and practice in advance of assessments. By Year 11, students should be confident in answering any style of exam question.
The assessment of skills will take place through observation in practical lessons or via submission of completed practical work (D&T) or photos of practical work (Food Prep & Nutrition).