Design Technology

Design Technology: Learning Journey

Year 7

Food Technology

In Year 7 Food Technology, pupils learn the basics of working safely in a kitchen. They are taught about food hygiene, cross-contamination and food poisoning, and how to reduce risks when preparing food.

Pupils develop essential knife skills, including the bridge and claw techniques, and apply these skills when making simple, healthy dishes. Lessons also focus on teamwork, communication and organisation, with pupils working in pairs during practical activities.

The curriculum introduces the Eatwell Guide, helping pupils understand healthy eating and balanced diets. By the end of Year 7, pupils will have gained confidence, practical skills and a strong foundation for future Food Technology learning.
 

Textiles

Students will develop foundational hand-sewing skills, including the use of a running stitch and the ability to sew on a button. These practical skills support independence and have clear applications in everyday life.

Students will then complete a practical assessment to demonstrate their competence, working towards differentiated success criteria.

Building on these skills, students will explore fashion trends across different decades, analysing the social, cultural, and historical influences that shaped them. Students will apply this knowledge by designing outfits inspired by the styles of each era.

Product Design

Students will be introduced to the workshop environment, many have little or no experience using workshop equipment and resistant materials such as wood metals and plastics. Students are required to understand procedures for working effectively and safely including basic Health and Safety procedures. Students will develop teamwork skills and confidence throughout the year.

Coursework is set for the year to design and make a finished product. This will challenge students to think creatively and systematically, overcoming a variety of obstacles along the way to obtain a high-quality finished outcome. They will acquire and develop new skills in planning, drawing and problem solving. Students will develop the required skills to reflect on their own learning and the learning of others using strategies to respond to feedback effectively.

 In addition to this, students will have the opportunity to take part in lunchtime DT clubs where they can advance their skills and explore more systems, techniques and equipment to extend their knowledge and explore their own interests around the subject.
 

Year 7 Curriculum Overview - DT  

Year 8

Year 8 Curriculum Overview: Food

In Year 8 Food Technology, pupils build on their knowledge of healthy eating by developing a deeper understanding of the Eatwell Guide and macronutrients, including carbohydrates, protein and fats.

Pupils explore where food comes from, learning about food that is grown, reared, caught and processed, and consider the environmental impact of food choices. The curriculum also focuses on food waste, encouraging pupils to think about sustainability and practical ways to reduce waste.

Practical lessons continue to develop safe working practices, knife skills and hygiene, while introducing more complex recipes. Pupils work in pairs to strengthen their communication, organisation and teamwork skills, preparing them for greater independence in food preparation.
By the end of Year 8, pupils will have increased confidence in the kitchen and a stronger understanding of nutrition, sustainability and food preparation.

Year 8 Curriculum Overview: Textiles

Students will build on their prior learning from Year 7 by developing the skills required to safely set up and operate a sewing machine. They will learn key construction techniques, including sewing plain seams and hemming.

Students will then complete a practical assessment to demonstrate their technical competence. Following this, they will study a range of fashion designers, exploring their backgrounds and sources of inspiration. Students will apply this knowledge by designing original garments influenced by the work and creative approaches of these designers.

Year 8 Curriculum Overview: Product Design

In year 8, students will continue to develop skills and extend their knowledge of materials and processes. Students should begin to understand fundamental principles of health and safety in the workshop as well as teamworking skills. Students will develop confidence in the use of machines as well as problem solving and building resilience. This year students will be studying additional processes and materials. They will need to think creatively and analytically in order to produce a successful outcome. Students will develop the required skills to reflect on their own learning and the learning of others using strategies to respond to feedback effectively.

In addition to this, students will have the opportunity to take part in lunchtime DT clubs where they can advance their skills and explore more systems, techniques and equipment to extend their knowledge and explore their own interests around the subject. This will allow students to make an informed decision at the end of KS3 regarding their GCSE options. 
 

Year 8 Curriculum Overview - DT

Year 9

Year 9 Curriculum Overview: Food

In Year 9 Food Technology, pupils explore international cuisine, learning how food reflects culture, tradition and global influences. Pupils study the characteristics of British food and examine how immigration has shaped the food we eat in the UK today.

Practical lessons focus on cooking recipes from around the world, exposing pupils to a wide range of cuisines, ingredients and flavours. Through this, pupils continue to develop safe working practices, hygiene and knife skills, while gaining greater confidence and independence in the kitchen.

Pupils also complete a small research project, developing skills in investigation, organisation and presentation. This prepares them for future GCSE study and helps build a deeper understanding of food, culture and society.

Year 9 Curriculum Overview: Textiles

Students will consolidate and apply the skills and knowledge developed across Years 7 and 8 to collaboratively design and construct a garment using upcycled materials. This project is designed to deepen students’ understanding of sustainability and responsible design within a real-world context.

Through structured collaborative working, students will develop essential personal and social skills, including teamwork, communication, and problem-solving. They will draw on their own creative influences to produce purposeful design solutions in response to a set brief, supporting the development of resilience, independence, and students’ spiritual, moral, social, and cultural understanding.

Year 9 Curriculum Overview: Product Design

In year 9, students will begin the coursework for the Product Design GCSE through fun but challenging making projects. As in year 7 & 8 the design theory lessons are interwoven with practical tasks that put the learning into practice. In year 9, students are taught more advanced processes and an extended range of materials, building knowledge that is covered in year 10. Students will continue develop their confidence, safe working practices and teamwork throughout the year.

This year students will be challenged with a mini design and making project of their own. Pupils will be asked to identify a problem area and produce a solution in the form of a finished made product to solve it. They will need to think creatively and analytically whilst displaying resilience and determination. Students will develop the required skills to reflect on their own outcomes and that of others using strategies to analyse and respond to feedback effectively.

Year 10 Catering and Hospitality

Year 10 Curriculum Overview: Catering and Hospitality
In Year 10, pupils begin the WJEC Level 1/2 Award in Hospitality and Catering, which is assessed through two components:

Unit 1: The Hospitality and Catering Industry (40%) – a written examination

Unit 2: Hospitality and Catering in Action (60%) – non-examined assessment (coursework and practical work)

During Year 10, pupils focus primarily on Unit 1, developing a strong understanding of the hospitality and catering industry. They explore different hospitality and catering providers, job roles and career pathways, and the operation of front and back of house. Pupils also learn how businesses meet customer requirements and expectations.

A significant part of the course is dedicated to health, safety and food hygiene, including HACCP, food safety legislation, allergies and intolerances, cross contamination, and the role of the Environmental Health Officer (EHO). This knowledge prepares pupils for both the written examination and real-world professional practice.

Alongside theory, pupils are introduced to the NEA through a mock practical assessment, allowing them to understand the demands of the coursework component. In practical lessons, pupils practise a range of medium to complex cooking skills, focusing on organisation, time management, hygiene and presentation. This structured approach ensures pupils are well prepared for the final practical exam in Year 11.

Y10 DT GCSE

Students will embark on the theory of Product Design. This will include aspects of global trade, manufacturing and transportation, the environmental impact of manufacture, global issues relating to consumerism. We will also learn how to research, analyse and innovate, we will design solutions to real problems and learn about the latest techniques, processes and materials available to solve problems impacting all of us. Year 10 will set the students up with the knowledge and experience for year 11, when they will be expected to put all of this into practice.
Pupils will be examined on their theory knowledge at the end of year 11 in a written paper forming 50% of their marks.

Year 11 Catering and Hospitality

In Year 11, pupils complete the WJEC Level 1/2 Award in Hospitality and Catering, focusing on both the Non-Examined Assessment (NEA) and preparation for the final written examination.
The year begins with pupils completing their official NEA practical assessment, which contributes 60% of the final grade. Pupils plan, prepare, cook and evaluate dishes in response to a set brief, demonstrating their understanding of nutrition, customer needs, organisation, time management, hygiene and presentation. This assessment allows pupils to apply the practical skills and industry knowledge developed throughout the course.
Following the completion of the NEA, teaching focuses on revision for Unit 1, the written examination worth 40% of the final grade, which takes place in June. Pupils revisit key topics including hospitality and catering providers, front and back of house operations, customer requirements, health and safety, food safety, HACCP, allergens, cross contamination and the role of the Environmental Health Officer (EHO).
Structured revision, exam practice and targeted support ensure pupils are confident, well prepared and able to achieve their best possible outcomes.

Y11 DT GCSE

Students in year 11 will have been given their challenge at the end of year 10, they will be embarking on their main GCSE project. To design and make a solution to a problem they have identified. This is their Non-Examined Assessment (NEA) it is a single project spread over the entire year and forms 50% of their marks.