Why do we study Design Technology ? 

The design and technology curriculum is written to develop our students’ creativity, imagination and develop long lasting practical skills. Students get the opportunity to work on various projects, using a range of materials and equipment to design and make products that often link to real life situations and encourage students to use their problem solving skills. Students are able to experience first hand the relevance of good planning and designing to help them realise successful practical outcomes, whilst continuously reviewing their work to enable them to further progress.    

Design & Technology also offers opportunities for students to develop self-knowledge: they build skills in evaluating themselves and target setting; they develop an understanding of their role and place within the wider world and they explore their role as learners. 


The curriculum has been designed to develop an interest and enjoyment in investigating a range of  techniques, through practical activity to develop greater independence in their learning. 

It is designed to encourage students’  self-awareness and fulfilment in the creation of products and to  develop self-knowledge as learners through practical design activities. 


The Design and Technology curriculum has been formulated to allow students to: develop a curiosity, and confidence in investigating a variety of processes and techniques through practical exploration to become independent learners; have an awareness and appreciation of the technological developments in the world around us and investigating how and where we could use these in development of our own practical tasks; identify and solve problems, undertake research, organise and sustain independent practical work to completion developing a sense of achievement, , producers and consumers, and as thinking and feeling young people with the developing ability to take responsibility for the direction of their learning through the adoption of effective working practices in a vocational context. 


In line with national curriculum guidelines pupils should be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life. 

The pupils will be taught the following key topics: 

  • Understand and apply the principles of nutrition and health  
  • Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet 
  • Become competent in a range of cooking techniques (for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes). 
  • Understand the source, seasonality and characteristics of a broad range of ingredients. 


Students will study the following 3 topics both through projects that incorporate both practical and theoretical learning experiences:  

  • Core technical principles 
  • Specialist technical principles 
  • Designing and making principles

This will prepare them for both the NEA coursework (worth 50% of the final GCSE grade) and the written exam, (also worth 50% of the final grade).    


GCSE 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. 

The pupils will be taught the following key topics: 

  • Be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment.  
  • Develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks.  
  • Understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health.  
  • Understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices.  
  • Demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food. 
  • 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.