Design & Food Technology

The intent of the design technology curriculum is to equip student no matter their social background with skills to design and create innovative, sustainable and inclusive products that address real world challenges, regardless of background and prior experience.

Through hands-on learning, students will explore materials, processes and engineering while considering social, cultural and ethical implications of their work. The curriculum fosters critical thinking and research skills. By integrating reading and research with practical design tasks, students will develop the ability to think creatively, make informed decisions and contribute positively to society through their designs.   

  • Develop reading skills using articles on history of design and product analysis  

  • Develop problem solving, creativity, practical and evaluation skills to become independent thinkers  

  • Develop skills to design and create innovative, sustainable and inclusive products that address real world challenges  

  • Develop confidence through personal critique to make informed decisions building resilience through the years. 

Through food preparation and nutrition, students will:  

  • Demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment  

  • Develop knowledge and understanding of the functional properties and nutritional content of food and drinks  

  • Understand the economic, environmental, ethical, and socio-cultural influences on food availability, production processes, and diet and health choices  

  • Understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international), to inspire new ideas or modify existing recipes 

Curriculum maps:

Key Stage 3 Design & Textiles Curriculum Map

Year 10 & Year 11 Food & Nutrition Curriculum Map