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.
Food Technology Recipes and Ingredients are listed at the bottom of this page
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 |
Food Technology Recipes and Ingredients 2022 - 2023
Please see the links below for the ingredients for your child’s practicals for 2022 - 2023. Please click on the relevant year group and you will see the ingredients needed for each practical.
Please feel free to email your child’s teacher directly if you have any questions or would like an alternative recipe (for the ones that won’t get eaten).
Laura.tapsell@midlandat.co.uk
Hazel.bradford-jones@midlandat.co.uk