Faculty Leader: Mr S King
Subject Leader: Mr A Mayers

Aims of the department

The aim of the department is to allow pupils to combine practical and technological skills with creative thinking, enabling them to design and make products and systems. It is hoped that the learners will enjoy the experience of working in a practical situation. The objectives of the department are to equip students with the skills to think creatively and solve problems as individuals and as members of a team. Students will be able to develop their confidence in using a variety of practical skills that they can apply in a variety of situations outside the school environment.

Key Stage 3 (Years 7, 8 and 9)

What will students study?

Design and Technology is an inspiring, rigorous and practical subject and will be delivered through the collective subject areas of Resistant Materials, Graphics, Electronic Products, Food Preparation & Nutrition and Textile Technology with additional input from Art and Computing.

Students will develop a working knowledge of a range of basic tools and equipment. They will be taught the correct procedure and safety rules applicable to the use of such tools and equipment.  They acquire a broad range of subject knowledge and draw on disciplines such as mathematics, science, engineering, computing and art.  Students learn how to take risks, becoming resourceful, innovative, enterprising and capable citizens.

Students will learn to develop their practical work through the ‘Design Process’ and through a variety of creative and practical activities, students will be taught the knowledge, understanding and skills needed to engage in an interactive process of designing and making.  They will be required to carry out research, possibly at home as well as within school, generate and develop their ideas, so they design and make a solution product.  The completed product will be tested and evaluated.

Each student will develop their own design and technology knowledge file of work and information and will be encouraged to present this to the highest standard.

Design & Technology - Outline Programme of Work for Key Stage 3

Resistant Materials, Graphics and Electronic Products

  • Introductory work utilising wood, metal and plastic
  • (Pencil Holder, Screwdriver and Storage Box)
  • Design and make electronics project – Steady Hand Game
  • Jewellery project
  • Design and make project - Gadget                         
  • Mechanisms - Cams and cranks
  • Design and make project - Clocks
  • Challenges – Structures
  • Exploration of Graphical Skills through Product Design
  • Design and make project – Bookends and Picture Frame                                                         

Food Preparation and Nutrition

  • Introductory techniques
  • Use of a cooker
  • Safety & hygiene
  • Design and make projects, Eatwell Guide
  • Fruit & vegetables
  • Use of equipment
  • Design and make projects:
  • (Y7 – Time for Lunch, Y8 – Skills & Investigation, Y9 – UK & International Cuisine)
  • Nutrition and a healthy diet
  • Protein foods
  • Vitamins and minerals
  • Exploring materials & How Food Works Presentation

Key Stage 4 (Years 10 and 11)

Design and Technology
What course do students follow?
AQA GCSE Design and Technology
Specification code: 8552
What will students study?
GCSE Design and Technology will prepare students to participate confidently and successfully in an increasingly technological world. Students will gain awareness and learn from wider influences on Design and Technology including historical, social, cultural, environmental and economic factors. Students will get the opportunity to work creatively when designing and making and apply technical and practical expertise.

It is intended for learners interested in using materials in a practical way, and understanding the working properties of those materials.

Students will have the opportunity to develop skills in making high quality products using woods, metal and polymers (plastics). They will be expected to make a range of products, prototypes and samples, applying technical and practical expertise to ensure that the product is fit for purpose.

Course content:

Core technical principles

In order to make effective design choices students will need a breadth of core technical knowledge and understanding that consists of:

  • new and emerging technologies
  • energy generation and storage
  • developments in new materials
  • systems approach to designing
  • mechanical devices
  • materials and their working properties.

Specialist technical principles

In addition to the core technical principles, all students should develop an in-depth knowledge and understanding of the following specialist technical principles:

  • selection of materials or components
  • forces and stresses
  • ecological and social footprint
  • sources and origins
  • using and working with materials
  • stock forms, types and sizes
  • scales of production
  • specialist techniques and processes
  • surface treatments and finishes.

Each specialist technical principle is delivered through at least one material category, including:

  • papers and boards
  • timber based materials
  • metal based materials
  • polymers
  • textile based materials
  • electronic and mechanical systems.

Designing and making principles

Students should know and understand that all design and technology activities take place within a wide range of contexts. They should also understand how the prototypes they develop must satisfy wants or needs and be fit for their intended use. For example, the home, school, work or leisure. They will need to demonstrate and apply knowledge and understanding of designing and making principles in relation to the following areas:

  • investigation, primary and secondary data
  • environmental, social and economic challenge
  • the work of others
  • design strategies
  • communication of design ideas
  • prototype development
  • selection of materials and components
  • tolerances
  • material management
  • specialist tools and equipment
  • specialist techniques and processes

Details of Assessment
This qualification is linear. Linear means that students will sit all their exams and submit all their non-exam assessment at the end of the course.

Paper 1

What's assessed:

  • Core technical principles
  • Specialist technical principles
  • Designing and making principles

How it's assessed

  • Written exam: 2 hours
  • 100 marks
  • 50% of GCSE


Section A – Core technical principles (20 marks)
A mixture of multiple choice and short answer questions assessing a breadth of technical knowledge and understanding.

Section B – Specialist technical principles (30 marks)
Several short answer questions (2–5 marks) and one extended response to assess a more in depth knowledge of technical principles.

Section C – Designing and making principles (50 marks)
A mixture of short answer and extended response questions.

Non-exam assessment (NEA)

What's assessed

Practical application of:

  • Core technical principles
  • Specialist technical principles
  • Designing and making principles

How it's assessed

  • Non-exam assessment (NEA): 30–35 hours approx
  • 100 marks
  • 50% of GCSE


  • Substantial design and make task

Assessment criteria:

  • Identifying and investigating design possibilities
  • Producing a design brief and specification
  • Generating design ideas
  • Developing design ideas
  • Realising design ideas
  • Analysing & evaluating
  • Students will produce a prototype and a portfolio of evidence
  • Work will be marked by teachers and moderated by AQA

Where can I find more information?

More information about the course can be found using the link below.

Assessment Resources
Specimen paper questions can be found using the link below.

Careers Information

Careers information be found using the link below.

Food Preparation and Nutrition

Teacher in Charge: MRS A M Snape
What course do students follow?
What will I study?
This new GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition.

Food preparation skills are integrated into five core topics:

  • Food, nutrition and health
  • Food science
  • Food safety
  • Food choice
  • Food provenance.

Upon completion of this course, students will be qualified to go on to further study, or embark on an apprenticeship or full time career in the catering or food industries.
Details of Assessment
What's assessed

  • Theoretical knowledge of food preparation and nutrition

How it's assessed

  • Written exam: 1 hour 45 minutes
  • 100 marks
  • 50% of GCSE

Task 1: Food investigation
Students' understanding of the working characteristics, functional and chemical properties of ingredients.  Practical investigations are a compulsory element of this NEA task.

Task 2: Food preparation assessment
Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task.  Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved

How it's assessed

Task 1: Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation.

Task 2: Written or electronic portfolio including photographic evidence. Photographic evidence of the three final dishes must be included.

Where can I find more information?
More information about the course can be found using the link below.

Assessment Resources

Specimen paper questions can be found using the link below.

Careers Information
Careers information be found using the link below.