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  • Student in Technology

Design Technology


Design Technology in year 7 is project based learning and covers health and safety in the workshop, technical drawing skills, design skills, making a plastic key fob and making a wooden desk tidy.

Design Technology in year 8 is also project based learning but the project itself is much bigger in order to give the students a flavour of what GCSE Design Technology is like. They will conduct research in order to get ideas, draw some initial ideas, learn how to use computers to develop these ideas and create a final proposal. They will then make their model out of a combination of wood, metal and plastic then paint it. Finally this project will be evaluated. Assessment occurs at the end of each important section throughout the project.


GCSE Design Technology involves students designing and making products using wood, metal, card, textiles and plastic. The variety of and complexity of each project is dependent on individual ability and choice. Typical products include an MP3 docking station, electric lamp, jewellery box, bird feeder, bird house or an educational toy for a young child.


In Design Technology students are taught knowledge and construction techniques relating to making products in wood, metal, plastic and card.

The design skills learnt in key stage 3 such as drawing a range of ideas and using Computer Aided Design are developed in this course. In year 9 you will start by designing and making a small storage box. This is followed by a series of small projects based on materials and processes. Year 10 starts off with a larger project such as a clock, followed by more context based briefs such as design for the young.

Skills developed

Students are encouraged to sketch innovative ideas and draw their designs to high standards using various graphic presenting skills and CAD. Research, analysis and evaluation are essential. Safe and proper use of tools and machines will be taught in order for you to manufacture your products. A range of construction and finishing techniques will be practised. Knowledge of design, manufacture, materials, ergonomics, industrial practice, market influence and applied mathematics are threaded through the GCSE course in preparation for the final exam.

GCSE Assessment

Controlled Assessment - 50%  

Examination - 50%   

Food Technology


In Year 7, students are introduced to cooking and nutrition. The topics covered are nutrition and health, Food safety and food provenance. Students develop skills through more a range of products concentrating on basic knife skills, using the cooker and weighing and measuring. Some of the dishes made in year 7 are fruit salad, coleslaw, apple crumble and scones. Students also have the opportunity to create their own designer scone. Students are assessed throughout on their independence, organisation, time management, food safety and cooking skills.

In Year 8, students continue to learn about Nutrition and health and are introduced to food science, Students learn about the functions of ingredients and what happens to ingredients when they are cooked. Students continue to develop skills practised in year 7 and also start developing skills in using meat and fish, developing flavours and cooking pasta. Some of dishes made in year 8 are ratatouille, fish goujons and fries, meatballs, calzone pizza and spaghetti bolognaise. Students also have the opportunity to create their own designer pasta dish and a dish of their choosing at the end. Students are assessed throughout on their independence, organisation, time management, food safety and cooking skills.


This new GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials.

This course is designed to provide pupils with the opportunity to extend and apply their skills and knowledge of food and the catering industry. Students need to enjoy cooking and be prepared to be experimental and open minded about cooking and tasting a wide variety of foods.


At its heart, this qualification focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition.

Food preparation skills are integrated into five core topics:

• Food, nutrition and health

• Food science

• Food safety

• Food choice

• Food provenance

Skills developed

  • a wide range of cooking skills
  • application of a high standard of hygiene
  • knowledge and understanding of food preparation and nutrition.
  • planning, preparing and evaluating a range of dishes under exam conditions


•          Written exam: 1 hour 45 minutes • 100 marks • 50% of GCSE

•          Non examined element:

Task 1: Food investigation - understanding of the working characteristics, functional and chemical properties of ingredients.

Task 2: Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved.