Art, Design and Technology is an inspiring, rigorous, and practical subject that encourages students to learn to think and intervene creatively to solve problems, both as individuals and as members of a team.
Within the department, we encourage students to use their creativity and imagination, to design and make outcomes that solve real and relevant problems within a variety of contexts.
The Curriculum
Throughout Key Stage 3 students are rotated each term across the 3 subjects of: Art, Textiles and Food Technology.
Art
In Art students learn to express ideas, emotions, and experiences through creative work. We explore different materials, techniques, and styles such as drawing, painting, print making, ceramics, digital art and design.
Studying Art develops important skills, including:
- Creativity and imagination – thinking in original ways and creating unique ideas.
- Observation skills – noticing details, shapes, colours, and patterns.
- Problem-solving and perseverance – experimenting and improving work through practice.
- Communication – expressing thoughts and feelings visually.
- Confidence and independence – making personal choices and presenting work.
Students learn about a range of artists, different cultures and the history of art, helping them understand how art reflects society and human experiences.
Art encourages students to be creative, thoughtful, and open-minded while building practical and analytical skills that can be useful in many careers and everyday life.
At KS4 students are able to follow AQA GCSE Art and Design (Fine Art) specification. This consists of 2 components:
Component 1 – Portfolio 60% of GCSE mark
The course will culminate in a practical project/portfolio, in which students will develop, in consultation with their teacher, a body of work based on a theme, concept or specific design brief which is of personal significance.
Component 2 – ESA (Externally Set Assignment) 40% of GCSE mark
Students are required to develop a personal response to one of a varied range of stimuli within specified time constraints. Students must therefore bring together the best of their understanding, knowledge and skills built up over their course of study and demonstrate their highest achievement through this externally set assignment. Students will develop their response over a preparatory period which will conclude with a 10-hour exam to realise their intentions.
Textiles
At the centre of the subject is creativity and imagination. Design & Technology is a subject which draws, develops and implements a range of different disciplines including mathematics, science, business studies and art. The subject embeds high quality literacy skills through analysis and evaluation techniques.
The department aims to make Textiles accessible to all students and to cultivate enjoyment and creativity through the study of carefully planned and structured projects. Our aim is to foster the development of every student whilst encouraging and nurturing the desire in our students to produce Textiles work of high calibre. Students are given the opportunity to experience a wide range of design briefs and respond to them in a personal way exploring decorative techniques, hand and machine embroidery and construction.
Food Technology
The intent of our Food Technology curriculum is to apply the principles of nutrition and healthy eating, instilling a love of cooking in all students. Learning how to cook is a crucial life skill for students now and in later life. Throughout their time at school, we aim to encourage independence through practical participation. We aim to equip our students with a deeper understanding of how our choice of foods impacts the environment and why there should be more encouragement to buy in season. Our students learn about multicultural foods and experience how different cultural foods influence our everyday food choices. Students also have a clear understanding relating to food choices and the impact on the environment relating to food waste.
At Key Stage 4 students follow the AQA Food Preparation and Nutrition syllabus.
This course will enable students to:
- demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment
- develop knowledge and understanding of the functional properties and chemical processes as well as the nutritional content of food and drinks
- understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international), to inspire new ideas or modify existing recipes.
For a select number of students BTEC Level 1/2 course is offered as alternative qualification at KS4.
The Pearson BTEC Level 1 and Level 2 Awards in Home Cooking Skills have been developed to give students the opportunity to develop:
• the knowledge, understanding and confidence to cook meals at home
• an understanding of how to economise when planning a meal
• an ability to transfer skills learned to different recipes
• an ability to inspire others by transferring that knowledge.
Staff
Mrs McKeever-Williams – Subject Leader
Mrs Gowshall
Mrs Gilbert
