Design & Technology

Design is intelligence made visible. (Alina Wheeler)

Year 7, 8 and 9 Curriculum

Year 7
Year 7Unit/Topic
Autumn HT1Gaining skills in Product Design – Block Bot Project
Autumn HT2Gaining skills in Product Design – Designing to a brief and solving problems
Spring HT1Gaining skills in Textiles – Natural world cushion cover project
Spring HT2Gaining skills in Textiles – Applique & surface design
Summer HT1Gaining skills in Food – Health, safety and hygiene
Summer HT2Gaining skills in Food – Healthy eating
Year 8
Year 8Unit/Topic
Autumn HT1Developing skills in Product Design – Passive amplifier Project
Autumn HT2Developing skills in Product Design – Passive amplifier Project
Spring HT1Developing skills in Textiles – Intricate insects Micro: Bit pencil case project
Spring HT2Developing skills in Textiles – Reverse applique & surface design
Summer HT1Developing skills in Food – Where does our food come from?
Summer HT2Developing skills in Food – Where does our food come from?
Year 9
Year 9Unit/Topic
Autumn HT1Product Design Expanding skills in Product Design – Architecture and CAD
Autumn HT2Product Design Expanding skills in Product Design – Sketch up development
Spring HT1Textiles Expanding skills in Textiles– Tie dyed drawstring bag
Spring HT2Textiles Expanding skills in Textiles– Tie dyed drawstring bag
Summer HT1Expanding skills in Food– Food around the world
Summer HT2Expanding skills in Food – Diets and allergies

Product Design

Year 10
Year 10Unit/Topic
Autumn HT1Communicating design ideas
Autumn HT2Ettore Sottsass lighting project
Spring HT1Ettore Sottsass lighting project
Spring HT2Architecture project
Summer HT1Final major project
Summer HT2Final major project
Year 11
Year 11Unit/Topic
AutumnFinal major project
SpringExternally set assignment preparation
SummerExternally set assignment

Hospitality and Catering

Year 10
Year 10Unit/Topic
Autumn HT1Understand the environment in which hospitality and catering providers operate
Autumn HT2Understand how hospitality and catering provisions operate
Spring HT1Understand how hospitality and catering provision meets health and safety requirements
Spring HT2Know how food can cause ill health
Summer HT1Propose a hospitality and catering provision to meet specific requirements
Summer HT2Understand the importance of nutrition when planning menus

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