Design & Technology

Key Stage 3

Product Design

Year 7 Desk tidy
Desk tidy promotion: Pupils learn the basics in the Product Design classroom. They build up a wide range of design making skills and learn how to make range of simple products. Learning focuses on using hand tools to manufacture. Practical work is assessed by the teacher and pupils.

Year 8 Jewellery
Jewellery design and packaging: Pupils build on previous skills and move onto advanced making skills. They learn about a range of different materials and equipment and about metal, casting and packaging.

Year 9 Promotional Clock
Pupils continue to develop practical skills and techniques and use their knowledge and understanding to develop a clock to promote a band, business, television program, or sports team. Pupils will use a wide range of materials and equipment.


Year 7 Draw string bag
In Textiles Technology pupils begin the course by building up necessary knowledge and skills. The aim of the project in Year 7 is to design and make a Draw string bag using the Adobe Photoshop to redesign the school logo. They will be using Sewing machines, sublimation press and tie dye equipment. Pupils learn how to work with a range of equipment and materials.

Year 8 Toy Monster
In Year 8 pupils build upon previous knowledge and skills to design and make a Draw string bag. Pupils investigate the qualities of a range of fabrics and are encouraged to think creatively and consider different finishing techniques in order to create a high quality product.

Year 9 Sugar skull
Pupils further develop decorative techniques and design and make a sugar skull cushion. They will have to incorporate e-textiles into the product and embroidery skills.

Food Technology

Year 7 Healthy snack foods
Pupils learn the basics in the Food Technology classroom.  They build up a wide range of cooking skills and learn how to make a range of simple snack type foods.  Learning focuses on diet and health and food safety and hygiene. Practical work is assessed by the teacher and pupils.

Year 8 Balanced diet
Pupils build on previous skills and move on to more advanced cooking techniques.  They learn about a range of different ingredients and their uses. Pupils learn about diet and nutrition in more depth and seasonal foods. Pupils will learn how to create meals that are balanced and healthy.

Year 9 Foods of the World
Pupils continue to develop practical skills and techniques and use their knowledge and understanding to develop a range of foods from around the world.  Pupils learn how to adapt recipes and how to budget and plan meals for different groups in society.  



GCSE Product Design

KS4: EDUQAS GCSE Design and Technology (Product Design) 
The WJEC Eduqas GCSE in Design and Technology offers a unique opportunity in the curriculum for learners to identify and solve real problems by designing and making products or systems. Through studying GCSE Design and Technology, learners will be prepared to participate confidently and successfully in an increasingly technological world; and be aware of, and learn from, wider influences on design and technology, including historical, social/cultural, environmental and economic factors. Learners will also be required to study natural and manufactured timbers.

Structure of the Examination
Component 1: Core knowledge and understanding of Design & Technology, plus in-depth knowledge and understanding of natural and manufactured timbers.
Written examination: 2 hour 50% of qualification.

Assessment Methods
Component 2: Design and make task
Non-examination assessment: internally assessed, externally moderated 

Assessment: 35 hours. This section is designed to develop learners’ knowledge, understanding and skills when designing and making prototypes. It describes the activities learners are required to undertake as part of the sustained design and make activity which forms the non-exam assessment (NEA) in this qualification. Learners are required to develop and apply in-depth knowledge, understanding and skills in relation to natural & manufactured timber.
50% of qualification.

Coursework Deadlines
Deadlines are set by the teacher for all tasks.

Other Information
Pupils must be well organised and prepared to bring specific materials & equipment needed for practical session throughout the course. There is one tier of entry which allows access to the full range of GCSE grades (1-9).

Qualification Accreditation Number: 603/1121/6
Link to the specification:

GCSE Food Technology

The EDUQAS GCSE in Food Preparation and Nutrition equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life. 
There are 6 main areas of focus throughout the course; 
1. Food commodities 
2. Principles of nutrition 
3. Diet and good health 
4. The science of food 
5. Where food comes from 
6. Cooking and food preparation

Pupils will gain a number for their Food Preparation and Nutrition GCSE, the grade will go from a 1 up to a 9. The 9 is the top grade.  This grade is made up from two components.
Component 1: Principles of Food Preparation and Nutrition Written examination: 1 hour 45 minutes 50% of qualification This component will consist of two sections both containing compulsory questions and will assess the six areas of content as listed in the specified GCSE content. 
Section A: questions based on stimulus material. 
Section B: structured, short and extended response questions to assess content related to food preparation and nutrition.
Component 2: Food Preparation and Nutrition in Action Non-examination assessment: internally assessed, externally moderated Assessment 1: 8 hours Assessment 2: 12 hours 50% of qualification 
Assessment 1: The Food Investigation Assessment - A scientific food investigation which will assess the learner's knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food.
Assessment 2: The Food Preparation Assessment - Prepare, cook and present a menu which assesses the learner’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food. These assessments will be based on a choice of tasks released by EDUQAS annually.
Qualification Accreditation Number: 601/8093/6 

GCSE Textiles

GCSE Textiles: In Year 10 pupils will have the opportunity to improve their skills and learn new techniques through a series of practical workshops. These workshops will explore the potential application of techniques through a further project. There will be supporting theory work to further student understanding.
In year 11 these practical skills will be used in developing a single design and make task which is chosen from a range of examination board set textile projects.
Pupils will be required to spend at least 30 hours of class time on this part of the GCSE course as a Controlled Assessment activity. Pupils will have to produce a design folder which details the processes used in the making of a textile product. The folder is 15 A3 sheets.
This practical part of the GCSE course is worth 60% of the final marks. It must be completed by the end of the Spring term in year 11.
All pupils will sit one common, two hour theory examination paper. This is worth 40% of the final marks.