Technology and Vocational

Design and Technology

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

Autumn 1

Materials and their working properties 

Natural & Manufactured Timbers (4) 

Metals and Alloys (2) 

Assessment 1 (1) 

Autumn 2

Materials and their working properties​

 ​Metals and Alloys (2)​

Paper & board (4)​

 ​Assessment 2 

Spring 1

Materials and their working properties​

Polymers (5) inc Blow Moulding and Vac Forming

Spring 2

Designing & Making principles​

  Assessment 3 (1)​

 ​Practical  - Desk Tidy (5)​

 Recognising and using expression in decimal and standard form. Basic measuring and number 

Summer 1

CAD​

 ​Solidworks (4)​

 ​Communication of Design Ideas and Prototype Development (1) ​

 ​Assessment 4 (1

Summer 2

CAD​

 Communication of Design Ideas and Prototype Development (2) ​

 ​2D Design (3)​

 ​Practical – Acrylic keyrings (2)​

Recognising and using expression in decimal and standard form. Basic measuring and number

 

Year 8

Autumn 1

Materials and their working properties 

Modern Materials (3) 

Smart Materials (2) 

Composites (1) 

Assessment 1 (1) 

Autumn 2

Materials and their working properties 

Textiles (4) 

Technical textiles (2) 

Assessment 2 + Re-teach misconceptions (2) 

Spring 1

Designing & Making principles 

Practical – LED Lamp Inc. 2D Design (5) 

Recognising and using expression in decimal and standard form. Basic measuring and number 

Spring 2

Electronic Systems  and  Designing & Making principles 

Electronic Systems processing (2) 

CAD 

Solidworks (4) 

Summer 1

Specialist technical principles 

Ecological & Social Footprint (1) 

Six R's (2) 

Energy Generation & Storage (2) 

  Assessment 3 (1) 

Summer 2

Specialist technical principles 

Scales of Production(2) 

Practical – Vacuum Forming (3) 

Assessment 4 + Re-teach misconceptions (2) 

 

Year 9

Autumn 1

Specialist technical principles 

Six R's (6) 

Assessment 1 (1) 

Autumn 2

Metals based materials 

Metal Based Materials - Sources, Origins & Properties (2) 

 Working with metal based materials and fixings (5) 

Spring 1

Metals based materials 

Commercial manufacturing, Surface Treatments and Finishes (2) 

Assessment 3 + Re-teach misconceptions (3) 

Spring 2

Metals based materials 

Commercial manufacturing, Surface Treatments and Finishes (2) 

Assessment 3 + Re-teach misconceptions (3) 

Summer 1

Timber based materials 

Sources, Origins & Properties (4) 

Assessment 4 + Re-teach misconceptions (3 (2) 

Summer 2

CAD 

Solidworks (6) 

 

Year 10

Autumn 1

Polymers 

Polymers - Sources, Origins & Properties (7) 

Working with Polymer based Materials and Fixings (4) 

Commercial manufacturing & Quality Control (4) 

Autumn 2

Core Technical Principles 

Industry & Enterprise (2) 

Sustainability & the Environment (5) 

Ecological & Social Footprint (3) 

Improving Functionality (2) 

People, culture, and Society (3) 

Designing  Principles 

Production Techniques &  Systems (3) 

Scales of Production (2) 

Spring 1

Designing  Principles 

Informing Design Decisions (5) 

Investigation, Primary and Secondary Data (3) 

The work of others (2) 

Design Strategies (4) 

Spring 2

Practical– Pewter Casting (4) 

 Core Technical Principles 

Energy Generation (4) 

Energy Storage (3) 

Core Technical Principles 

Core Textiles (4) 

Composite Materials & Technical Textiles (3) 

Summer 1

Designing & Making Principles 

Making principles 

Mechanical Devices (6) 

Using angular measurement in degrees. Determine angular movement of mechanisms 

Specialist tools, equipment. Techniques and processes. (1) 

Surface treatments and finishes. (3) 

Selection of Materials and Components (1) 

Tolerances and Allowances (1) 

Material Management and marking out (5) 

Summer 2

NEA 

A01 

Identify, Investigate & Outline Design Possibilities 

A: Identify, Investigate & Outline Design Possibilities (10 Marks) 

Mind Map (2) 

Client and Client Needs (2) 

Key Features of Existing products (2) 

Product Analysis (2) 

Handling data - Understanding and representing data including bar charts, pie charts. Presentation of data. Diagrams, bar charts and histograms.  

B: Producing a Design Brief & Specification (10 Marks) 

Design Brief & Specification (4) 

A02 Design and Make Prototypes that are fit for purpose. 

C: Generating Design Ideas 

3 Design ideas pages with inspiration (9) 

Exam Season – Revision of key Topics 

Year 11

Autumn 1

NEA 

A02 Design and Make Prototypes that are fit for purpose. 

D: Developing Design Ideas  (20 Marks) 

Review of ideas against Spec (1) 

Card Modelling (6) 

Model Evaluation (1) 

Design Development Sketches (2) 

Model Development and reviews (3) 

Parts layout Drawings (1) 

Solidworks (7) 

Autumn 2

NEA  

A02 Design and Make Prototypes that are fit for purpose. 

E: Realising Design Ideas

A03 Analysing & Evaluating 

F: Analysing & Evaluating

Spring 1

Theory Content 

Specialist technical principles 

Improving Functionality (2) 

Spring 2

 Systems Approach to Designing (4) 

Exam Revision of key Topics 

Summer 1 Exam Revision of key Topics 
Summer 2  

 

Food Preparation and Nutrition

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

Autumn 1

Health & Safety, Food Hygiene, Personal Hygiene [1]​

Weighing & Measuring, Washing up [1]​

Basic Equipment [1]​

Food safety, temperatures [1]​

Cooker safety, enzymic browning [1]​

 ​Practical: [2]​

Fruit Salad​

Pasta Salad

Autumn 2

Eatwell guide [3]​

 ​Practical: [2]​

Cheese & tomato pinwheels​

Flapjack

Spring 1

Reteach [1]​

Dairy [2]​

Eggs [2]​

 ​Practical: [2]​

Fruit Crumble​

Jam Buns

Spring 2

Alternative Proteins [1]​

Sugars [1]​

 ​Practical: [2]​

Tomato Pasta Sauce​

Chicken Nuggets​

 ​Assessment [1]​

Reteach [1]

Summer 1

Fats & Oils [1]​

Scones assessment [2]​

 ​Practical: [2]​

Chocolate chip muffins​

Scones

Summer 2

Scone Assessment [1]​

Staple foods [1]​

Food Provenance [1]​

 ​Practical: [2]​

Quesadillas​

Mini Tortilla Quiches​

 ​Assessment [1]​

Reteach [1]

 

Year 8

Autumn 1

Health and Safety, Personal hygiene refresher [1]​

Nutrition [1]​

Protein and fats [1]​

Carbohydrates [1]​

Micronutrients [1]​

 ​Practical: [2]​

Fruit Salad​

Pasta Salad

Autumn 2

Nutrition of life stages [1]​

Special diets [1]​

Factors affecting food choices [1]​

 ​Practicals: [2]​

Apple Sponge Pudding​

Scones​

 ​Assessment [1]​

Reteach [1]

Spring 1

Diet related disease [1]​

Heat transfer and cooking methods [1]​

Pastry making – function of ingredients [1]​

Bread – functions of ingredients​

 ​Practicals: [3]​

Quesadillas​

Bolognaise​

Scone Based Pizza

Spring 2

Cupcake planning [1]​

Food labels [1]​

 ​Practicals: [2]​

Jam Buns​

Cupcakes​

 ​Assessment [1]​

Reteach [1]

Summer 1

Food waste [1]​

Food Provenance [1]​

British and International Cuisine [1]​

 ​Practicals: [2]​

Sausage Plait​

Chicken Curry

Summer 2

Milk production [1]​

Grain chain [1]​

Energy Needs [1]​

 ​Practicals: [2]​

Key Lime Pie​

Italian Meatballs​

 ​Assessment​

Reteach

 

Year 9

Autumn 1

Routines, food hygiene and safety [1]​

Enzymic browning [1]​

Bacterial contamination [1]​

Buying and storing food [1]​

Heat transfer methods [1]​

 ​Practicals: [2]​

Sausage Plait​

Bolognaise

Autumn 2

Cooking methods [1]​

Protein (Nutrition) [1]​

Denaturation & coagulation [1]​

 ​Practicals: [2]​

Scone Based Pizza​

Chicken Curry​

 ​Assessment​

Reteach

Spring 1

Carbohydrates (nutrition) [1]​

Gelatinisation [1]​

Macronutrients [1]​

Shortening and gluten formation [1]​

Micronutrients (nutrition)​

 ​Practicals: [2]​

Italian Meatballs​

Chicken Chow Mein

Spring 2

Making informed choices [1]​

Energy needs [1]​

 ​Practicals: [2]​

Pineapple upside down pudding​

Keema Curry​

 ​Assessment​

Reteach​

Summer 1

Allergies [1]​

Diet and religion [1]​

Raising agents [1]​

 ​Practicals: [2]​

Macaroni Cheese​

Swiss Roll

Summer 2

Food miles and carbon footprint [1]​

Food Waste [1]​

Reteach [1]​

 ​Practicals: [2]​

Jam tarts, own shortcrust pastry​

Bread​

 

Year 10

Autumn 1

Course introduction, expectations [1]​

Factors that affect food choice [4]​

Life Stages & dietary Needs [3]​

British & International Foods [2]​

Energy Needs [2]​

Culture, Ethical & Moral beliefs [3]​

 Practicals: [6]​

Bread and flavoured dough​

Enriched dough – Chelsea buns

Autumn 2

Food Intolerance [1]​

Food Labelling [1]​

Product Analysis [1]​

Diet, nutrition & Health [3]​

Food Choice end of topic assessment [2]​

Practicals: [9]​

Burgers and buns​

Quiche Lorraine​

Spring 1

Info on food packaging [1]​

Interpreting nutrition labeling [1]​

British cuisine [1]​

International cuisine [1]​

 ​Heat transfer methods [1]​

Why is food cooked? [2]​

Cooking methods [1]​

Protein denaturation & coagulation [1]​

Gluten formation &foam formation [1]​

Gelatinisation, dextrinization, caramelization [1]​

Shortening, aeration [1]​

 ​Practical: [6]​

Jam and scones

Spring 2

Plasticity/emulsification [1]​

Enzymic browning/oxidation [1]​

Raising agents [2]​

 ​

Micro-organisms [1]​

High risk foods [1]​

Enzymes [1]​

Signs of food spoilage [1]​

Use of micro-organisms in food production [1]​

Sources of bacterial contamination [1]​

Food poisoning bacteria [2]​

Buying and storing food [1]​

 ​Practical: [4]​

Choux buns​

Stuffed meatballs​

Summer 1

Where/how ingredients are grown, caught, reared [1]​

Environmental issues [1]​

Impact of food and food security [2]​

Primary & secondary processing [1]​

NEA 1 [2]​

Practical: [4]​

Lemon Meringue Pie​

Panna cotta, food styling​

Assessment [1]​

Marking & Feedback [1]

Summer 2

Technological developments [1]​

 ​NEA 1 [1]​

NEA 2 [5]​

 Practical: [4]​

Chicken Curry, naan bread, onion bhaji​

Apple tarte tatin​

 

 

Year 11

Autumn 1

Research [2]​

Questionnaire Results [1]​

Research analysis [1]​

Reasons for Choice [2]​

Time plan [5]​

Sensory analysis of final dish [1]​

Nutritional analysis of final dish [2]​

Exam practice [2]​

 ​Practicals:​

Practice dish [2]​

Final practicals [3]

Autumn 2

Costing of final dishes [1]​

Reasons for choice (Technicals) [1]​

Write up Technicals [3]​

Final evaluation [1]​

Catch up [3]​

Exam practice [5]​

Revision [4]​

 ​Practicals: [3]​

Technical dishes

Spring 1 Revision
Spring 2 Revision
Summer 1 Revision
Summer 2 Revision