Subjects: Technologies (Design Technology; Food Technology)

Design Technology (AS & A2 Level)

Product Design OCR A-Level

The distinguishing feature of any Design and Technology course is its practical nature. Knowledge and understanding is not to be acquired purely for its own sake, but in order to apply it to the solution of practical problems which arise in everyday life and in industrial and commercial contexts. 

Designing is a process based activity involving the progressive engagement with a problem which requires thinking, creating, inventing, predicting, experimenting, decision making, constant evaluation and where necessary modification.  Designers develop an awareness of the opportunities and constraints placed upon them by taking account of the demands of users and producers and of market forces.  These activities draw upon relevant skills and knowledge which are enriched by the application of human values.

What do I need to know or be able to do before taking this course?

A minimum of grade B in GCSE Design and Technology, and considerable enthusiasm for the subject and evidence of creative and technical skills.

How is the course structured and what are the assessment arrangements?

2518 Case Study 30%; A/S Level 15%; A2: External Assessment
A written report providing an in depth study of an existing system within a given context. It should be a balance of written and graphic information presented in an A4 format. The report should be produced using ICT and other appropriate communication techniques. As a guide, the report should be approximately 2000 words, together with graphical information. More is not better. A clear and concise style is needed. The use of diagrams, charts, photographs, annotation and other means of graphical communication is encouraged.

2519 Product study 40%; A/S Level 20%; A2: Internal Assessment
A design portfolio, and prototyping activity based upon a product which could have justification for improvement. This project is similar to GCSE coursework, however the outcome is only taken to first and second generation models, and test rigs need to be designed and made to justify decisions such as materials or manufacturing processes.

2520 Written Examination 30%; A/S Level 15%; A2: External Assessment
The examination is designed to test your knowledge regarding materials and processes as well as your understanding with respect to the roles and responsibilities of the designer and manufacturer.

2522 – 2523 A2 Major Project 30%; A2: Internal Assessment
This piece of coursework represents approximately 80 hrs work with the allocation of marks split evenly between the design portfolio and the manufacturing of the product. You would be expected to work with a client and design a product to a specific need or opportunity. This project work should be a vehicle to showcase ability.

2524 Written Examination 20%; A2: External Assessment
Theory paper testing knowledge and understanding and a design paper test your problem solving skills as well as your ability to communicate ideas and solutions coherently on paper.

Frequently asked questions

What can I do outside the classroom to extend my learning?

• Extra curricular activities - Technology workshops, organised visits to museums, exhibitions and galleries.
• Independent study
• Participation in practical courses run during the weekends and holidays. Regularly update knowledge of developments within the design field using magazines, books, television and the internet.

What could I go on to do at the end of my course?

• Higher Education Opportunities
  Product Design can directly lead into three or four year BA, BSc or BEng degrees or a vocational qualification. There are a broad range of course combinations and Product Design can be studied with business studies, languages, retail management.
• Career Opportunities
  Product Design: Product Designer, Graphic Designer, Architect, Industrial Designer, Creative Director, Engineer, Teacher, TV and Film Set Designer,
  Textiles Fashion Designer, Theatre Costume Designer, Retail Manager, Buyer, Fashion Illustrator, production management, Technical sales consultant. Quality assurance. Self employed designer.

Food technology (AS & A2 Level)

At AS Level:

You will study two units,

Society and Health (demography, family and society, environmental, social issues and health) This is a new area of study for our students and provides plenty of scope for research and discussion

Resource Management (food provision, managing resources, food preparation, safety and hygiene). At A level lots of advanced skills are learned to help you develop your culinary expertise.

Both of these units are externally assessed by examination (11/2 hrs each) at the end of the year.

At A2 Level:

You will study a further two units,

A  Coursework Study (candidates may select their own content area) this is a 3000 word assignment. This project involves many types of investigative skills that will be useful life skills, such as surveys, interviews, product comparisons and so on.

Nutrition and Food Production (nutrients, energy, dietary needs, properties of food, advances in the food industry) These topics are taught through experiments, practical work and theory based tasks. Externally assessed one and a half hour exam.

Every year we take Y10 and Y12  to the Good Food Show and see one of the celebrity chefs doing a cookery demonstration. We have seen James Martin who focussed on sugar spinning and last year we were lucky enough to see Jamie Oliver who chatted to us and signed autographs after the show!

The students provide their own ingredients; they are given a recipe the week before so that there is plenty of time to purchase them. Boarders write a shopping list out and hand this in to our Technician, who then does their shopping for them and weighs it out ready for the lesson. The cost of the boarders shopping is calculated termly and automatically added to the bill. Aprons are provided for the lessons but students will need to provide a container or plates to take their work home in. We do ask boarders to obtain a plastic-carrying container with a lid.