Design Technology

“Design and Technology is unique, challenges both the hands and minds. It embeds… research, independence, technology, communications, leadership, teamwork and problem solving. Design Technology is not today’s woodwork. It breeds new products and business. It is academic and practical”

James Dyson

WHS DT Vision

To demonstrate how Design Technology links to other subjects and the wider world
To enable all students to accEss a curriculum which is creative, engaging, inspiring and appropriate
To become independent Skilful creative design students
To achIeve whilst enjoying
To use their imaGination
To develop an eNthusiasm for learning

Key Stage 3:

What will I learn?
What will I do?
Year 7

Food Technology• Safe use of equipment (including a paring knife, oven and hob)
• To use a recipe to make dishes
• Facts about the Eat Well Plate .
• Watch teacher led demonstrations
• Make a range of dishes including Apple Crumble and Pizza
• Learn about nutrients, sources and functions of ingredients
Textiles• Safe use of equipment (Sewing machine, Needle, Pins)
• Follow flow charts to make
• You will make a pencil wrap
• You will use the sewing machine
• You will evaluate your practical tasks
Product Design• Safe use of tools and machinery (Tenon Saw, Pillar Drill, Rasps and Flat Files)
• A range of drawing skills
• CAD programmes
• You will make a Blockhead; by measuring and marking out, cutting and finishing pine.
• You will use tools independently
• Draw in Isometric, oblique and orthographic
Year 8

Food Technology• Safe use of equipment (including weighing and measuring for baking)
• Bake in batches using quality control methods
• Facts about the nutritional information ingredients
• Undertake activities to support knowledge and understanding around food and the effect on the human body
• Watch teacher led demonstrations
• Make a range of dishes including Raspberry buns, Scones, Bread, Mini Quiche and Cheese Pasty
• Create a time plan for a range of dishes made
• Learn about industry related jobs
Textiles• Safe use of equipment and processes (Tie Dye, Sewing machine, Needle, Pins)
• Assemble parts
• Analyse products for functional properties
• Make using dyes and insert a zip
• Construct a product (either a draw string bag or cushion)
Product Design• Safe use of tools and machinery (Coping Saw)
• How to design on paper creating templates, and soft modelling techniques
• Investigate existing products to support your own work
• Creating prototypes to test out ideas
• Use workshop skills to make a phone holder
Year 9

Food Technology

• Safe use of equipment
• Cook using high risk ingredients (Meat and Chicken)

  • Facts about food sources
  • Independent presentation skills 
  • Learn about food intolerances, customer needs and Dietary requirements
• Undertake activities to support knowledge and understanding around the impact of food sources
• Watch teacher led demonstrations
• Make a range of dishes including; Spaghetti Bolognese, Curry, Sausage rolls and Chocolate Chip Muffins
• Create a time plan for a range of dishes made
Textiles• Safe use of equipment and processes (Block Printing, Sewing machine, Needle, Pins)
• Construction of small complex parts to make a product
• Printing techniques and pattern repeats
• Investigate a designer 
• Undertake a mock KS4 project
• Investigate a Designer and then create a print for a pocket
• Make a Bag for life for a specific target user
Product Design

• Safe use of tools and machinery (Tenon Saw, Pillar Drill, Rasps and Flat Files)

  • Lamination technique 
  • CAD programmes – Laser cutting
  • A range of design techniques 
  • How to investigate a Designer
• Investigate existing designers/design and use them to support your own creativity
• Write specifications
• Create your own product Project 1 – Acrylic Coaster, Project 2 – Book Page holder

Key Stage 4

Year 10:

Design Technology Hospitality and Catering

Craft and Design Technology (Fabric and Product) 

Year 11:

  • Vocational Award Level 1 & 2 Hospitality and Catering
  • GCSE Craft and Design (Fabric and Product) 

What will I learn?
What will I do?
Year 10

Design Technology Product
• Safe use of KS4 equipment  
• The Design Process
• How your current skills are applied post 16
• How design can solve problems
• Enhanced CAD, drawing and making techniques
• Design small batch products in a range of materials such as Laser cut Acrylic Jewellery/Key rings/CAD Embroidered Wallet, Fabric stationery holder/Wooden Desk Tidy
• Begin controlled assessments
Hospitality & Catering 

• Basic Food Hygiene
• Nutrition and Diet
• Eat Well Plate
• Food Sources
• Seasonal effects
• Cooking skills
• Cooking equipment
• How to write controlled assessment tasks
• How to answer exam questions

Job requirements and roles in the commercial and non-commercial catering sectors, operation of a industry kitchen, personal safety and safety in the work place, food allergies, legislation etc.
• Cook a repertoire of dishes for a range of dietary requirements or project briefs
• Extend and refine knowledge the above subject information
• Revise
• Answer exam questions
• Evaluate dishes (including preparation)
Year 11

Craft and Design (Product and Textiles) • Extend research skills
• Enhance existing drawing skills
• Develop planning skills
• Refine making skills
Term 1: Component 1: Explore a craft brief
• Your externally moderated unit of work; whereby a design brief is researched and analysed and ideas are developed into a final solution
Term 2 & 3a Component 2 Externally moderated Exam: Respond to a Starting point and Produce final craft item
• Your externally Moderated unit of work; whereby you plan then make your final product (Light or Bag)
Hospitality & Catering 

Unit 1 & 2

Basic Food Hygiene
• Nutrition and Diet
• Food nutrition
• Eat well plate
• Food sources
• New cooking skills
• Seasonal effects
• Cooking skills
• Cooking equipment
• How to write controlled assessment tasks
• How to answer exam questions


Job requirements and roles in the commercial and non-commercial catering sectors, operation of a industry kitchen, personal safety and safety in the work place, food allergies, legislation etc. 

Term 1: Unit 1 & 2 *External exam*
• Extend knowledge of exam content subjects
• Revise
• Extend and refine knowledge of how to answer exam questions

Term; Unit 2: Plan and produce dishes in response to a brief
• Undertake internally assessed work
• Research existing dishes