Design and Technology
Please note that our subject pages are currently being updated as we move across to the United Learning Curriculum. If you have any queries regarding our curriculum, please contact us.
The Design and Technology curriculum is structured over five years to equip pupils with the practical knowledge and skills to carry out design and manufacture of products, whether for personal or commercial use.
Pupils will be taught foundational knowledge of material areas and properties, and how these are applied to the design and manufacturing process. By the end of Year 9, pupils will have a firm grasp of fundamental design skills including how to use CAD/CAM software.
From Year 10, pupils study towards the AQA GCSE Design and Technology qualification, learning how to investigate a design brief, research the issues that arise and design and make a produce that is suitable for a user and commercially viable.
Year 7
In Year 7 pupils do two rotations. One in DT and one in Food.
| DT Rotation |
Practical: Desk Tidy and Draw String Bag |
Year 8
In Year 8 pupils do two rotations. One in DT and one in Food.
| DT Rotation |
Practical: LED Lamp, Mug Rap and Polymers Experimentation |
Year 9
In Year 9 pupils do two rotations. One in DT and one in Food.
| DT Rotation |
Practical: Pewter Casting, Steel Hook, Polymers Experimentation |
Year 10
| Autumn 1 |
Timber based materials Sources, origins and properties Practical: Box Project |
| Autumn 2 |
Designing Principles Industry and enterprise |
| Spring 1 | Polymers Polymers - Sources, origins and properties Working with polymer based materials and fixings Commercial manufacturing & quality control |
| Spring 2 |
Common Specialist Principles Using angular measurement in degrees. Determine angular movement of mechanisms Core Technical Principles |
| Summer 1 |
Designing Principles Making principles Recognise and use expressions in decimal and standard form. Calculating surface areas and volumes - Trigonometry & Area of shapes and calculating waste material. Recognise and use expressions in decimal and standard form. Tessellation of shapes and patterns. |
| Summer 2 |
NEA Handling data - Understanding and representing data including bar charts, pie charts. Presentation of data. Diagrams, bar charts and histograms.
A02 - Design and make prototypes that are fit for purpose. |
Year 11
| Autumn 1 |
NEA Recognising and using expression in decimal and standard form. Basic measuring and number |
| Autumn 2 |
NEA A03 Costing using basic number and calculating areas of triangles, rectangles, rectangles and volumes of cubes. To determine material needed and calculate waste. |
| Spring 1 |
Designing & Making Principles Core Technical Principles |
| Spring 2 | Exam Revision |
| Summer 1 | Exam Revision |
| Summer 2 |
Food Preparation and Nutrition
Please note that our subject pages are currently being updated as we move across to the United Learning Curriculum. If you have any queries regarding our curriculum, please contact us.
The curriculum is focussed around core knowledge of food and nutrition to ensure every pupil knows the importance of making healthy lifestyle choices. Pupils will be able to select and prepare healthy food with confidence as an essential life skill.
In Year 7, pupils learn about food and personal health and safety, the study of nutrition and foods and recipes from different cultures. In Year 8 they explore the science of cooking, the changing nutritional needs of humans at different life stages and food choices. Year 9 focused on developing and refining core practical skills including pupils developing recipes applying their knowledge to improve nutritional content or suitability for different groups or factors.
From Year 10, pupils study towards the AQA GCSE Food Preparation and Nutrition qualification, which gives them the ability to apply the principles of food science, nutrition and healthy eating.
Year 7
In Year 7 pupils do two rotations. One in DT and one in Food.
| Week 1 | Health and safety in the kitchen. Food hygiene and personal hygiene. Weighing and measuring |
| Week 2 |
Basic equipment Fruit Salad |
| Week 3 |
Food Safety Pasta Salad |
| Week 4 |
Cooker Safety Cheese and tomato pinwheels |
| Week 5 |
Eat Well guide and healthy eating Tomato past sauce |
| Week 6 |
Dairy Pizza Toast |
| Week 7 |
Eat Well guide and healthy eating Rock Buns |
| Week 8 |
Function of eggs Tortilla Quiche |
| Week 9 |
Role of alternative proteins Granola bars |
| Week 10 |
Sugars role in the diet Melting Moments |
| Week 11 |
Produce Analysis Jam Buns |
| Week 12 |
Fats and oils Cheese and Onion Triangles |
| Week 13 |
Savoury scone assessment Tasting |
| Week 14 |
Scone Introduction Scone Practical |
| Week 15 |
Scone planning Chocolate chip muffins |
| Week 16 |
Scone Evaluation Cheese/Potato Pie |
| Week 17 |
Assessment Cheese Straws |
| Week 18 |
British and international foods Chicken Nuggets |
Year 8
In Year 8 pupils do two rotations. One in DT and one in Food.
| Week 1 |
Nutrition Health and Safety |
| Week 2 | Croque Monsieur |
| Week 3 | Macro nutrient protein |
| Week 4 | Cheesecake |
| Week 5 | Micronutrients |
| Week 6 | Macaroni Cheese |
| Week 7 | Special Diets/ factors affecting food choice. |
| Week 8 | Fruit crumble |
| Week 9 | Diet related disease/ heat transfer cooking methods. |
| Week 10 | Bolognaise |
| Week 11 | Assessment 2 |
| Week 12 | Jam Tarts |
| Week 13 | Cupcake assessment planning |
| Week 14 | Cake making practical assessment. |
| Week 15 | Food labels and food waste |
| Week 16 | Bread based pizza |
| Week 17 |
Revision end of rotation/ year exam |
| Week 18 | Chocolate Brownies |
Year 9
In Year 9 pupils do two rotations. One in DT and one in Food.
| Week 1 |
Routines, Food Hygiene and Safety |
| Week 2 | Vegetable/tomato soup |
| Week 3 | Micro organisms - enzymes |
| Week 4 | Devonshire apple cake |
| Week 5 | Heat transfer methods/ cooking methods |
| Week 6 | Tagliatelle Carbonara |
| Week 7 | Protein, denaturation and coagulation |
| Week 8 | Flavoured bread shapes |
| Week 9 | Carbohydrates/ gelatinisation |
| Week 10 | Swiss roll |
| Week 11 | Macro-nutrients/ shortening and gluten formation |
| Week 12 | Lemon Meringue Pie |
| Week 13 | Micro nutrients and water/ making informed choices |
| Week 14 | Stir Fry |
| Week 15 | Energy needs/ allergies |
| Week 16 | Spanish Meat balls |
| Week 17 | Revision, end of rotation year exam. |
| Week 18 | Chicken Tikka Masala |
Year 10
|
Autumn 1 |
Project 1 Food choice related to nutritional needs and health. Dietary needs of a chosen lifestyle. Special diets Food choice related to nutritional needs and health continued. |
| Autumn 2 |
Project 2 Food nutrition and Health Module. Eat Well Guide. Current dietary guidelines Carbohydrates Proteins Fats function and source of protein, carbohydrates and dietary fibre fats, Vitamins and minerals |
|
Spring 1 |
Project 3 Food provenance. Environmental impact and sustainability Food sources Food and environment Sustainability of food Processing and production Food production Technological development |
| Spring 2 |
Project 4 Food Safety Food spoilage and contamination |
| Summer 1 |
Project 4 Food science Functional and chemical properties of food (Practical skills – ready for NEA2) |
| Summer 2 |
Food science Cooking of food and heat transfer (Practical skills – ready for NEA2) |
Year 11
|
Autumn 1 Autumn 2 Spring 1 |
Non-Exam Assessment 2 |
|
Spring 2 Summer 1 Summer 2 |
Exam Revision |
