Our vision is to develop resilient, innovative and passionate learners, who want to explore their passions through making. We encourage all our students to challenge existing products and analyse thoroughly to develop their own skills and understanding. Students are able to access a broad curriculum across Product Design, Engineering and Cooking & Nutrition. Across all curriculums we thrive on students being able to relate to the task at hand making it relevant to their everyday lives.
At Magna Academy, we believe it is our responsibility to embrace the creativity of our students and allow them to express themselves through practical engagement. In all areas of our Design and Technology department we have a rich curriculum to develop the technical and practical expertise needed to perform everyday tasks with confidence. Students will learn how to take risks, becoming resourceful, enterprising and capable citizens.
Product Design and Engineering
Students are taught to explore design through the iterative cycle of design, make and evaluate; during this process they will work in a range of domestic, local and industrial contexts. Students will develop a skill set that will be transferable across many disciplines within the design and engineering industry and will apply cross curricular knowledge from subjects such as Mathematics, Science, Geography and Art.
Cooking and Nutrition
Students are not only taught a range of cooking techniques but also how to apply the principles of nutrition and healthy eating. We believe we have a duty to develop a crucial life skill that will enable each and every student the ability to feed themselves and others affordably and well.
During lessons students will either be completing coursework or revising for their exams; teachers will ensure misconceptions are addressed promptly through feedback. Teachers consistently give verbal feedback referring to course specifications to guide students to achieve their highest potential. Where lessons are practical there will be high quality modelling with explanations, deliberate practice, questioning and continuous feedback. The Design and Technology department offers a safe learning environment where mistakes are considered opportunities to develop skills.
Product Design and Engineering
In Key Stage 3, students will partake in a variety of activities which will allow them to research and explore a range of designs; identifying and solving problems. They will analyse, design and develop their own ideas and relate these to the real world, during the design cycle they will develop practical hand skills and Computer Aided Design (CAD) skills. Students will get the opportunity to explore how different materials respond to different techniques allowing them to make informed choices for their ideas.
In Key Stage 4 we offer a choice of GCSE Product Design or BTEC Technical Award in Engineering with both subjects students will have coursework to complete which will make up the majority of their final grade and also an exam. Students will utilise their independent design skills from KS3 to direct their design following a brief. They will need to select appropriate materials and manufacturing processes and critically evaluate themselves.
Cooking and Nutrition
In Key Stage 3, students will develop essential life skills which they will be able to link to nutrition and healthy eating. They will develop a repertoire of predominantly savoury dishes that they would be able to feed themselves and others on a healthy and varied diet, accounting for different dietary requirements. Students will confidently apply a range of cooking techniques and use a variety of utensils and equipment, whilst adhering to health and safety regulations.
In Key Stage 4 we currently offer WJEC Hospitality and Catering which combines student’s practical skills with an understanding for the hospitality industry, the course is made up of both coursework and an exam, inclusive of a practical submission where students have to plan, prepare and present a two course meal. Students will be given brief to which they will be able to demonstrate their understanding of foods, equipment, methods and varied diets to independently design a dish that will satisfy the brief. Alongside this student’s will enhance their ability to critique their work and make future improvements.
Students will carry out practical lessons during the majority of their double length lessons; this will allow the teacher to evaluate their working skills and assess their understanding for the task at hand. This will offer opportunities for high quality questioning, misconceptions to be addressed, essential content to be recovered and continuous feedback given.
Students will also complete written tasks, inclusive of evaluations, the Design and Technology department emphasise the importance of being able to justify your ideas, utilising language skills developed in English. Key Stage 3 will be marked against the national curriculum guidelines and will submit their practical work to demonstrate their understanding for all elements involved within their project. Key Stage 4 will be assessed against their appropriate specification which is shared with students to allow them to understand how the grading is applied, course work is then internally verified to align with the exam boards guidance.