Design Technology
In Key Stage 3 we offer the delivery of three main Design and Technology areas of study; these are Food Technology, Product Design and Textiles Technology. Students will gain experience in the use of a wide range of materials including wood, plastics, fabrics, food and graphic materials as well as developing many practical skills. To enhance the theory knowledge and allow students to access further information to support their learning, the department sets HSPs (Home Study Projects). These give the students the chance to carry out the independent research needed to reinforce the practical tasks undertaken in school. This is a model for home learning that has been adopted by other departments in the school and at other schools in the borough.
KS3
In Year 7 & 8, each student studies Design Technology. Design Technology is split across three subjects, each taught for 13 weeks and then rotated. This gives students the opportunity to develop their practical skills in all areas.
Year 7
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Food |
Textiles |
DT |
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Health and safety (Food Hygiene) Basic food equipment Healthy eating The eatwell guide (Nutrients) Basic food practical skills Basic designing and development of a food product Evaluating food products using sensory analysis Social / moral issues Food and culture Food packaging Careers in food |
Careers in textiles and fashion industry Health and safety within the textiles room Safety when using the sewing machine. Natural and synthetic fibres, yarns and fabric construction theory. Block printing practical Sewing machine practice, straight stitch and zig zag stitching. Embroidery practical Designing, making and evaluating a product. (3d Cushion). |
Careers in DT Health and Safety in the workshop Materials Knowledge: Woods, Metals, Polymers and Electronics Technical Drawing skills (One point perspective) Design Ideas CAD Skills Use of basic tools and practical skills How to evaluate? |
Year 8
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Food |
Textiles |
DT |
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Careers in the food industry Impact of food and its packaging on the environment Recap practical routines, safe & hygienic preparation of food Nutritional needs of different life stages Religious food choices Healthy eating Special diets Staple foods from around the world How to write a time plan How to evaluate a food product Function of ingredients in cakes Develop a range of practical skills |
Career paths within the textiles and fashion industry. GCSE options and further courses Product Analysis of a textiles product. (Bags) Design, make and evaluate a product. (Belt bag). Health and safety when using the sewing machine and within the textiles environment. Properties and characteristics of fibres and fabrics theory. Chemical and natural dyeing techniques. |
Careers in DT The Iterative Design Process Product Comparison Sustainability Biomimicry Forces and Stresses Materials Knowledge: Papers and Boards Users and their needs Technical Drawing Skills (Isometric) Design Ideas CAD Skills Use of modelling tools and developing practical skills Critical Evaluation |
How will they be assessed?
Students will be assessed throughout the year in each Design Technology area studied. This will cover their understanding of theory tasks, design skills and application of practical tasks. The structure of learning in each DT subject will allow the students to achieve in different focus areas such as planning, design and evaluation. There will always be an assessment of the students’ practical work which looks at the quality of the finished product, the skills that have been used to achieve the desired outcome and how well these have been utilised and mastered.
How can parents support?
Parents can assist with research tasks on HSPs and ensure that the deadlines that have been set by the staff are adhered to. HSP’s will occasionally require students to visit places of interest that are related to the research task. It would be very helpful if parents can help their child to undertake these trips.
Take an active role in understanding the topics that are being covered in lessons. The HSPs are a great way to gain this crucial insight and as a result, different perspectives can be included in the work that is completed.
Parents can encourage their children to visit some of the fantastic museums and exhibitions available to us living in London. Places such as The Victoria & Albert Museum, Design Museum and Fashion & Textile Museum are all well worth a trip.
Parents can encourage their children to get involved with practical tasks around the house such as cooking meals, any sewing tasks or even helping to put up flat-packed furniture!
Support the department in sharing the staffs’ enthusiasm for the subject and all the products that we all come into contact with every day of our lives.
KS4 Design & Technology
| Course | GCSE FOOD PREPARATION AND NUTRITION |
| Examining Board | EDUQAS |
| Speification | Food Preparation and Nutrition |
| Why study this subject? |
Studying Eduqas GCSE Food Preparation and Nutrition equips students with essential life skills and a strong foundation in food science and nutrition. This course develops the knowledge, understanding and practical skills needed to prepare, cook and present a wide range of dishes confidently and safely. Students learn how to apply the principles of nutrition and healthy eating to make informed food choices for themselves and others. The qualification encourages independence by teaching how to plan, prepare and cook affordable, balanced and nutritious meals — skills that are invaluable both now and in later life. Throughout the course, students make meaningful connections between theory and practice. They explore how ingredients work, understand the science behind cooking processes, and apply this knowledge in practical lessons. The content covers both food and drink, ensuring a broad and relevant understanding of diet and nutrition. This GCSE is ideal for students who enjoy practical learning and want to develop creativity, problem-solving skills and confidence in the kitchen, while gaining a qualification that supports further study and future career opportunities in food, health and hospitality. This course will begin teaching in September 2026 |
| How will I be assessed? | |
| Component 1: |
Principles of Food Preparation and Nutrition will be assessed through a written examination. 1hour 45 minutes |
| Component 2: |
Food Preparation and Nutrition in Action will be assessed through two non-examination assessments: marked by your teacher, externally moderated by WJEC. These are worth 50% of the total qualification. In addition to the core technical principles, all students should develop an in-depth knowledge and understanding of the following specialist technical principles: Assessment 1: The Food Investigation Assessment 8 hours task 12 hours task
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| What skills will I develop? |
By studying food preparation and nutrition, you will be able to: Demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment
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| Next steps - Careers/HE courses |
Further Study: Further education in food and nutrition offers diverse pathways ranging from vocational certificates to postgraduate degrees, focusing on areas like clinical nutrition, food science, public health, and sports nutrition. These courses are designed for careers in the food industry, healthcare, research, and education. Careers in food and nutrition span healthcare, industry, and education, focusing on dietetics, food science, and health promotion. Top roles include Registered Dietitians, Food Technologists, Nutritional Therapists, and Nutritionists in public health or sports. Opportunities exist in manufacturing, retail, and research, with a focus on food safety, innovation, and sustainability.
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