Design & Technology Curriculum Overview 2018-19


Year 7 

Food - "Me, the Chef"
Students carry out a range of activities which provide opportunities to develop an understanding of efficient kitchen routines, hygiene and safety, basic skills (e.g. knife skills and cooker management), and diet (nutrition and healthy eating). They will regularly engage in practical lessons making dishes such as fruit salad, rock cakes, and fajitas. These experiences sit within full projects in which they will design, plan and evaluate these dishes.

Textiles – cuddly monster project
In Year 7, students are introduced to textiles through two projects, making a small pouch bag, and then a “cuddly monster” for which they consider the shape, styling, and choice of fabrics in their designing.
They learn workroom routines, with reference to health and safety, and basic machine skills - which will provide a solid foundation for all future work in this area.

Year 8

Food - looking outwards
Students develop their food skills by exploring culture and traditions, seasonality/availability, customer needs (dietary requirements and personal preference), and staple products. Practical opportunities include making dishes such as scone spirals, pizza, and sausage rolls.

Textiles– utility bag project
Students further develop their design and manufacturing skills by designing to meet functional needs, whilst considering a variety of features, such as fastenings and fabric decoration.
Students design and manufacture a utility bag, such as a pencil case, and evaluate it against the original design specification, particularly in regard to aesthetics and function.

Year 9

Food - cooking for pleasure, and as a career
Students begin to focus on cooking for pleasure and are also able to consider a role in the food industry as a future career. There is a greater emphasis on seasoning and garnish, and on the presentation of food. Practical opportunities include making dishes such as swiss roll, lasagne, and curry.

Textiles– mad hats project
Students carry out a full design and make project, leading to the manufacture of an innovative and exciting “mad hat”, identifying the needs of a target market group, and designing to meet that need. More complex techniques are introduced such as 3D construction and developing individual pattern templates to meet the requirements of designing for manufacture.

Years 10/11

Food Preparation and Nutrition
During the course, students will develop the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating, through regular practical activities. They will have opportunities to make informed decisions about food and nutrition and to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, both now and later in life.

Students undertake a number of design and make projects in which they develop design criteria in response to a variety of design briefs; generate and develop creative textile designs to meet user needs; and plan and manufacture the products they have designed using both craft and industrial techniques.

Textiles theory includes materials and components, fibres and fabrics, and processes and
manufacture. Students will have opportunities to work with both woven and knitted fabrics, and to use a variety of textiles machinery and techniques including a lockstitch machine, overlocker, eyelet machine, Batik dyeing and CADCAM transfer printing.

The department benefits from a suite of specialised classrooms to support the food and textiles technology curriculum.

In food technology, students study the nutritional and social needs of groups and individuals; and develop appropriate dishes to meet these needs. A wide range of equipment is used in the preparation, cooking and storing of food, enabling students to learn safe and skilled cooking techniques.

From exemplar dishes such as pasta bake, rustic pizza, and Thai chicken curry, students use their creativity, along with attention to dietary requirements, to develop their own exciting “twists” on classic recipes. This leads to a final opportunity to showcase these skills in an extended practical session at the end of Key Stage 4, when students cook three distinct dishes, with accompaniments, under timed and controlled conditions.

In textiles technology, students respond to design briefs by developing original fashion and textiles products to meet the aesthetic and functional needs they identify.

Taking inspiration from themes that interest them, as well as the work of other designers, they explore design possibilities before planning the production of these innovative items. A wide range of specialist textiles equipment is available to ensure manufacturing of the highest standard can be achieved as each student’s skill level develops throughout their years of study, culminating in the construction of complex products such as jackets, trousers, and skirts on completion of Key Stage 4.

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