Design and Technology Key Stage 3

Year 7 – Students Design and Manufacturing products for themselves. Students come from a number of different primary schools and as such have a wide variety of D&T skills. Year 7 is about building upon these skills and developing areas not currently developed. They have the opportunity to work in specialised rooms for the first time and explore the Health and Safety in each. 

Students work on a rotational system allowing them to experience the full range of D&T specialists. 

Students produce practical projects and develop their skills using a wide range of workshop machines and tools. They work in booklets learning about plastics, metals and predominantly savoury food items, exploring the characteristics and functions. Students are taught to be creative and design. The last half term allows students to develop their hands-on, constructivist approach to learning. The last half term allows students to develop their hands-on, constructivist approach to learning while completing various STEM based challenge activities. 

Year 8 –  Students Design and Manufacturing for a Client. They build upon skills and knowledge learnt in year 7 and begin to be more independent in the workshop and food rooms. Students continue to work on a rotational system allowing them to experience the full range of D&T specialists. Students produce practical projects which they take home with a focus on manufacturing of a client. They work in booklets learning about woods, metals and predominantly savoury food items exploring the environmental and nutritional effects and develop their understanding of the sources of these materials. Students develop their creative expertise and design iteratively, while evaluating their ideas and final products. The last half term allows students to develop their problem solving skills at a higher level of rigor. They work in groups on a number of STEM based activities

Year 9 – Students Designing and Manufacturing for the wider society. They use not only a client but learn about larger manufacturing processes to make large scale items. Students are taught a larger range of predominantly savoury dishes and become more competent in a range of cooking techniques. They work with a wide range of ingredients and develop knowledge of their seasonality and characteristics. Students start to develop their own recipes with a focus on specific dietary requirements. They develop their knowledge of the hospitality industry as a whole and start to look at jobs within the sector.    

Year 7Year 8Year 9
Key Concepts

Design and Manufacturing products for themselves.

Design and Manufacturing for a Client

Design and Manufacturing for the wider society.

Autumn Term

(Sep-Oct)

FOOD TECHNOLOGY – An introduction to key skills

 

Students learn a variety of cooking skills and processes with a focus on health and safety and good hygiene practices. Throughout the rotation they will make dishes such as: welsh rarebit, scones, pasta salad, apple crumble, The variation of dishes allows students to build their confidence in the kitchen and understand how to safely use a wide range of cooking equipment.

FOOD TECHNOLOGY – Developing dishes for all life stages 

 

Students will build upon the skills developed within year 7 and recap on the importance of good safety and hygiene practices within a kitchen. They will make dishes that are of a higher skill level than last year- these include fruit muffins, pasta bake and lemon drizzle cake.

HOSPITALITY:

Pastry making skills 

 

Students will firstly complete lessons on pastry making – exploring the various types of pastry, and the methods used to create them. These pastry types will include filo, puff, shortcrust and choux. Practicals will include sausage rolls, profiteroles and spring rolls. 

Quality Mark Assessments

QM:

 

  1. Pasta salad evaluation
  2. Pancake design task

 

Resources:

Food a fact of life website

NHS.com – livewell 

BBC Good Food – web/app/magazine

Great British Bake Off – TV

Masterchef – TV

Great British Chefs – TV

QM: 

 

Nutrition test

Pizza evaluation

 

Great British Bake Off – TV

Masterchef – TV

Great British Chefs – TV

QM:

  1. Sausage roll practical
  2. Pastry making skills questions

 

Resources:

 

BBC Bitesize

Janespattissire.com

Jusrol.com

Autumn Term

(Nov-Dec)

FOOD TECHNOLOGY – An introduction to key skills (continued)

 

Students learn a variety of cooking skills and processes with a focus on health and safety and good hygiene practices. Throughout the rotation they will make dishes such as: bread, small cupcakes and bolognese. Students will also spend time learning about nutrition, focusing on making healthy choices and the importance of a balanced diet. They will understand the principles of the eatwell guide and the 5 main food groups.

FOOD TECHNOLOGY – Developing dishes for all life stages (continued)

 

Students will look at the nutritional values of the dishes they are producing as well as learn about the nutritional requirements needed through different life stages. They will understand the different nutrient groups and spend time developing knowledge on allergies and dietary requirements. Practical dishes will include pizza, quiche and cheesecake. 

HOSPITALITY –

International foods

 

They will then move on to an international foods project, using a range of cooking skills to create multi cultural dishes Skills will include frying, boiling, roasting, baking and steaming. These will include Malaysian curry, carbonara and Spanish meatballs. 

Quality Mark Assessments

QM:

 

  1. Bread making practica
  2. Nutrition test

 

Resources:

Food a fact of life website

NHS.com – livewell 

BBC Good Food – web/app/magazine

Great British Bake Off – TV

Masterchef – TV

Great British Chefs – TV

QM:

 

  1. Pizza making practical
  2. Teacake challenge design task

 

Resources:

Food a fact of life website

NHS.com – livewell 

BBC Good Food – web/app/magazine

QM:

 

Carbonara practical 

Asian cooking investigation  

 

Resources:

 

BBC Bitesize

Janespattissire.com

Jusrol.com

Spring Term

(Jan-Feb)

CAD/CAM -Plastic

Students acquire new knowledge and skills of the CAD package 2D Design, exploring the basic functions and tools. They then design and manufacture a ruler using the computer program 2D and the Laser cutter using these skills. .

 

They research and analyse different types of products and packaging to support the design of their own product.  

Students use the vacuum former to manufacture packaging for their ruler.

Automata – Wood 

Students design and manufacture a wooden moving toy. They further develop their analysis skills by working from a brief. Students design iteratively and use various sources for inspiration. They develop their drawing skills and presentation skills and justify design decisions. They research different mechanisms and gain an understanding of how they work in order to make informed decisions about their product. 

HOSPITALITY – Baking sweet products 

 

Students will begin this term with a sweet baking project. This will include dishes such as sticky toffee pudding with sauce, homemades custards and meringues. This will give students the ability to produce both classical and contemporary style desserts and confectionery products.

It will also enhance their sauce making abilities.

Quality Mark Assessments

QM  

1..Designing using Access FM

2.CAD Ruler

 

Resources 

Technologystudent.com

BBC Bitesize

QM  

1.Designing Characters

2 .Specific Practical Skills 

 

Resources 

Technologystudent.com

Cabaret.co.uk

QM:

1.Homemade custard practical

2.Finishing techniques design task

3.Evaluation of brioche practical

4.Unit summary test

 

Resources: 

Joyofbaking.com

Mybakingaddiction.com

greatbritishchefs.com

Spring Term

(Feb-April)

CAD/CAM -Plastic (continued)

Researching polymers students understand the characteristics and properties as well as the environmental issues.  They follow sequential steps to manufacture a mobile phone holder using a strip heater independently.

Automata – Wood (continued)

Students learn about different classifications and types of woods, investigating the environmental effects and raw sources. Students will develop a wide range of woodworking skills using tools and machines within the workshop. They then investigate ways to finish wood and why designers and manufacturing.

HOSPITALITY – Bread making

 

They will then move onto bread making, using correct techniques to produce a variety of bread products, such as brioche, sourdough and babka. They will also gain an understanding of the origins of different bread products.

Quality Mark Assessments

QM  

1.Mobile phone holder practical

2.End of unit test.

 

Resources 

Technologystudent.com

BBC Bitesize

QM  

3.Making – Final Automata

4.End of unit test.

 

Resources 

Technologystudent.com

Cabaret.co.uk

QM

3.Evaluation of brioche practical

4.Unit summary test

 

Resources: 

Joyofbaking.com

Mybakingaddiction.com

greatbritishchefs.com

Summer Term

(Feb-May)

Pewter Cast Brooch – Metal

Students design and manufacture a pewter cast brooch using a variety of tools, including hacksaw, bench vices, files, centre punches, hammers and machines including the brazing hearth, drill. They learn about different classifications and types of metals. Then research the characteristic and properties of various metals and smart materials

Keyring – Metal

Students design and manufacture a copper keyring with a design silver soldered onto it. They use a variety of tools and machines. They develop their knowledge of metals from year 7. Students develop their drawing skills through a range of different techniques.  

HOSPITALITY – Finishing techniques 

 

Students will develop their ability to ‘finish’ both sweet and savoury products. This will include food presentation, finishing techniques and decoration. 

 

Dishes and challenges will include rainbow cake, roulade, lattice pies, fruit and vegetable presentation and canapes. 

 

These skills will give students the skills they need to make food look aesthetically pleasing as well as well flavoured.

Quality Mark Assessments

QM  

1.Designing Brooches

  1. Making of the Pewter Brooch

3.Evaluation

4.End of unit test.

 

Resources 

Technologystudent.com

QM  

1..Designing keyrings

2 .Evaluation of the final product

3.Making -Keyring

4.End of unit test.

 

Resources 

Technologystudent.com

QM:

1.Roulade design task

2.lattice pie practical

3.Evaluation of vegetable preparation

Unit summary test 

 

Resources:

Bbcgoodfood.com

pinterest.com

Summer Term

(May-July)

STEM Challenge Activity 

The last half term allows students to develop their hands-on, constructivist approach to learning. Students work in groups on a number of STEM based activities. They make a 

spaghetti bridge to hold a bag of sugar. Build large marshmallow structures. Make an egg flying across the year without getting broken. The projects are designed to get the creative ideas flowing quickly, to think outside the box. To support students in becoming engineers of the future.

STEM Challenge Activity 

The last half term allows students to develop their problem solving skills at a higher level of rigor. They work in groups on a number of STEM based activities. They design a boat that must float in the water. They investigate and use smart materials, including photochromatic, thermochromic, polymorph, smart putty and smart wire. Students design a biometric chair investigating different designers and then model from card.

STEM Challenges

The last half term allows students to develop their skills in a hands-on, practical approach to learning. They will work in small groups to complete food science experiments such as ‘ice cream in a bag’, ‘popcorn jumping’ and ‘adding fizz to lemonade’. 

This will allow students to understand the chemistry behind beloved foods, opening their minds to the complexity of many ingredients we use every day.

Quality Mark Assessments

QM

1 Flying Egg

Design a biometric chair

QM

Ice cream in a bag


Year 7

Key Concepts

Design and Manufacturing products for themselves.

Quality Mark Assessments

Autumn Term

(Sep-Oct)

FOOD TECHNOLOGY – An introduction to key skills

 

Students learn a variety of cooking skills and processes with a focus on health and safety and good hygiene practices. Throughout the rotation they will make dishes such as: welsh rarebit, scones, pasta salad, apple crumble, The variation of dishes allows students to build their confidence in the kitchen and understand how to safely use a wide range of cooking equipment.

Quality Mark Assessments

QM:

 

  1. Pasta salad evaluation
  2. Pancake design task

 

Resources:

Food a fact of life website

NHS.com – livewell 

BBC Good Food – web/app/magazine

Great British Bake Off – TV

Masterchef – TV

Great British Chefs – TV

Autumn Term

(Nov-Dec)

FOOD TECHNOLOGY – An introduction to key skills (continued)

 

Students learn a variety of cooking skills and processes with a focus on health and safety and good hygiene practices. Throughout the rotation they will make dishes such as: bread, small cupcakes and bolognese. Students will also spend time learning about nutrition, focusing on making healthy choices and the importance of a balanced diet. They will understand the principles of the eatwell guide and the 5 main food groups.

Quality Mark Assessments

QM:

 

  1. Bread making practica
  2. Nutrition test

 

Resources:

Food a fact of life website

NHS.com – livewell 

BBC Good Food – web/app/magazine

Great British Bake Off – TV

Masterchef – TV

Great British Chefs – TV

Spring Term

(Jan-Feb)

CAD/CAM -Plastic

Students acquire new knowledge and skills of the CAD package 2D Design, exploring the basic functions and tools. They then design and manufacture a ruler using the computer program 2D and the Laser cutter using these skills. .

 

They research and analyse different types of products and packaging to support the design of their own product.  

Students use the vacuum former to manufacture packaging for their ruler.

Quality Mark Assessments

QM  

1..Designing using Access FM

2.CAD Ruler

 

Resources 

Technologystudent.com

BBC Bitesize

Spring Term

(Feb-April)

CAD/CAM -Plastic (continued)

Researching polymers students understand the characteristics and properties as well as the environmental issues.  They follow sequential steps to manufacture a mobile phone holder using a strip heater independently.

Quality Mark Assessments

QM  

1.Mobile phone holder practical

2.End of unit test.

 

Resources 

Technologystudent.com

BBC Bitesize

Summer Term

(Feb-May)

Pewter Cast Brooch – Metal

Students design and manufacture a pewter cast brooch using a variety of tools, including hacksaw, bench vices, files, centre punches, hammers and machines including the brazing hearth, drill. They learn about different classifications and types of metals. Then research the characteristic and properties of various metals and smart materials

Quality Mark Assessments

QM  

1.Designing Brooches

  1. Making of the Pewter Brooch

3.Evaluation

4.End of unit test.

 

Resources 

Technologystudent.com

Summer Term

(May-July)

STEM Challenge Activity 

The last half term allows students to develop their hands-on, constructivist approach to learning. Students work in groups on a number of STEM based activities. They make a 

spaghetti bridge to hold a bag of sugar. Build large marshmallow structures. Make an egg flying across the year without getting broken. The projects are designed to get the creative ideas flowing quickly, to think outside the box. To support students in becoming engineers of the future.

Quality Mark Assessments

QM

1 Flying Egg


Year 8

Key Concepts

Design and Manufacturing for a Client

Quality Mark Assessments

Autumn Term

(Sep-Oct)

FOOD TECHNOLOGY – Developing dishes for all life stages 

 

Students will build upon the skills developed within year 7 and recap on the importance of good safety and hygiene practices within a kitchen. They will make dishes that are of a higher skill level than last year- these include fruit muffins, pasta bake and lemon drizzle cake.

Quality Mark Assessments

QM: 

 

Nutrition test

Pizza evaluation

 

Great British Bake Off – TV

Masterchef – TV

Great British Chefs – TV

Autumn Term

(Nov-Dec)

FOOD TECHNOLOGY – Developing dishes for all life stages (continued)

 

Students will look at the nutritional values of the dishes they are producing as well as learn about the nutritional requirements needed through different life stages. They will understand the different nutrient groups and spend time developing knowledge on allergies and dietary requirements. Practical dishes will include pizza, quiche and cheesecake. 

Quality Mark Assessments

QM:

 

  1. Pizza making practical
  2. Teacake challenge design task

 

Resources:

Food a fact of life website

NHS.com – livewell 

BBC Good Food – web/app/magazine

Spring Term

(Jan-Feb)

Automata – Wood 

Students design and manufacture a wooden moving toy. They further develop their analysis skills by working from a brief. Students design iteratively and use various sources for inspiration. They develop their drawing skills and presentation skills and justify design decisions. They research different mechanisms and gain an understanding of how they work in order to make informed decisions about their product. 

Quality Mark Assessments

QM  

1.Designing Characters

2 .Specific Practical Skills 

 

Resources 

Technologystudent.com

Cabaret.co.uk

Spring Term

(Feb-April)

Automata – Wood (continued)

Students learn about different classifications and types of woods, investigating the environmental effects and raw sources. Students will develop a wide range of woodworking skills using tools and machines within the workshop. They then investigate ways to finish wood and why designers and manufacturing.

Quality Mark Assessments

QM  

3.Making – Final Automata

4.End of unit test.

 

Resources 

Technologystudent.com

Cabaret.co.uk

Summer Term

(Feb-May)

Keyring – Metal

Students design and manufacture a copper keyring with a design silver soldered onto it. They use a variety of tools and machines. They develop their knowledge of metals from year 7. Students develop their drawing skills through a range of different techniques.  

Quality Mark Assessments

QM  

1..Designing keyrings

2 .Evaluation of the final product

3.Making -Keyring

4.End of unit test.

 

Resources 

Technologystudent.com

Summer Term

(May-July)

STEM Challenge Activity 

The last half term allows students to develop their problem solving skills at a higher level of rigor. They work in groups on a number of STEM based activities. They design a boat that must float in the water. They investigate and use smart materials, including photochromatic, thermochromic, polymorph, smart putty and smart wire. Students design a biometric chair investigating different designers and then model from card.

Quality Mark Assessments

Design a biometric chair


Year 9

Key Concepts

Design and Manufacturing for the wider society.

Quality Mark Assessments

Autumn Term

(Sep-Oct)

HOSPITALITY:

Pastry making skills 

 

Students will firstly complete lessons on pastry making – exploring the various types of pastry, and the methods used to create them. These pastry types will include filo, puff, shortcrust and choux. Practicals will include sausage rolls, profiteroles and spring rolls. 

Quality Mark Assessments

QM:

  1. Sausage roll practical
  2. Pastry making skills questions

 

Resources:

 

BBC Bitesize

Janespattissire.com

Jusrol.com

Autumn Term

(Nov-Dec)

HOSPITALITY –

International foods

 

They will then move on to an international foods project, using a range of cooking skills to create multi cultural dishes Skills will include frying, boiling, roasting, baking and steaming. These will include Malaysian curry, carbonara and Spanish meatballs. 

Quality Mark Assessments

QM:

 

Carbonara practical 

Asian cooking investigation  

 

Resources:

 

BBC Bitesize

Janespattissire.com

Jusrol.com

Spring Term

(Jan-Feb)

HOSPITALITY – Baking sweet products 

 

Students will begin this term with a sweet baking project. This will include dishes such as sticky toffee pudding with sauce, homemades custards and meringues. This will give students the ability to produce both classical and contemporary style desserts and confectionery products.

It will also enhance their sauce making abilities.

Quality Mark Assessments

QM:

1.Homemade custard practical

2.Finishing techniques design task

3.Evaluation of brioche practical

4.Unit summary test

 

Resources: 

Joyofbaking.com

Mybakingaddiction.com

greatbritishchefs.com

Spring Term

(Feb-April)

HOSPITALITY – Bread making

 

They will then move onto bread making, using correct techniques to produce a variety of bread products, such as brioche, sourdough and babka. They will also gain an understanding of the origins of different bread products.

Quality Mark Assessments

QM

3.Evaluation of brioche practical

4.Unit summary test

 

Resources: 

Joyofbaking.com

Mybakingaddiction.com

greatbritishchefs.com

Summer Term

(Feb-May)

HOSPITALITY – Finishing techniques 

 

Students will develop their ability to ‘finish’ both sweet and savoury products. This will include food presentation, finishing techniques and decoration. 

 

Dishes and challenges will include rainbow cake, roulade, lattice pies, fruit and vegetable presentation and canapes. 

 

These skills will give students the skills they need to make food look aesthetically pleasing as well as well flavoured.

Quality Mark Assessments

QM:

1.Roulade design task

2.lattice pie practical

3.Evaluation of vegetable preparation

Unit summary test 

 

Resources:

Bbcgoodfood.com

pinterest.com

Summer Term

(May-July)

STEM Challenges

The last half term allows students to develop their skills in a hands-on, practical approach to learning. They will work in small groups to complete food science experiments such as ‘ice cream in a bag’, ‘popcorn jumping’ and ‘adding fizz to lemonade’. 

This will allow students to understand the chemistry behind beloved foods, opening their minds to the complexity of many ingredients we use every day.

Quality Mark Assessments

QM

Ice cream in a bag