Design & Technology

Curriculum Intent

At Bishop Perowne, the Design and Technology curriculum is designed to inspire our students to become innovative designers, critical thinkers, and responsible contributors to society  

Curriculum Map
Key Stage 3

The curriculum is designed to empower students with the knowledge, skills, and attitudes necessary to thrive in an ever-changing technological and design-focused world. Our philosophy is to provide a comprehensive and stimulating learning experience that fosters creativity, problem-solving, critical thinking and collaboration among our students.  

In Year 7 and 8 pupils experience a rotational timetable of the different Design and Technology material specialisms, product design, textiles and food technology.  

Year 7 

The learning units throughout KS3 have been designed to give students the opportunity to study core material knowledge, processes and develop key practical skills. We aim to provide students with a wide range of skills building experiences rather than outcome-based learning units.  

We are aware that many of our students will have had varying experiences of Design and Technology at KS2. Thus, the learning units studied will allow students to consolidate any prior knowledge and develop skills using advanced specialist equipment. 

The learning units studied in year 7 include materials specialisms of plastic, textiles, wood, electronics, papers and boards. Students also explore computer aided design, as well as hand drawing techniques.  

In year 7 students complete one rotation of Food Technology, this aims to provide students with an understanding of food safety and hygiene, special diets and the principles of nutrition and healthy diets. Students also have the experience of developing safe knife skills and practical cooking methods by creating a variety of mostly savoury dishes. 


Year 8  

In Year 8, students are further exposed to the wide variety of material areas. All learning units build upon learning based at KS2 and year 7, but also introduce a broader range of materials and experiences.   

The learning units studied in year 8 include materials specialisms of metal, textiles, wood, papers and boards. Students are now able to explore mechanisms and gears, the wider impact of Design and Technology on society including designing for inclusivity and designer influences.  

The curriculum design in year 8 encourages students to become analytical thinkers and effective problem solvers. Students will learn to identify and define problems, analyse them, and develop innovative solutions. Our curriculum emphasises the importance of considering factors such as sustainability, ethics, and user needs when designing products, promoting responsible and thoughtful design practices. 

In year 8 students complete one rotation of Food Technology, this aims to further develop students understanding of dietary adaptions, food waste and food sustainability. The curriculum has been designed so that students develop their cooking skills using more complex practical cooking techniques and ingredients. 


Year 9 

In Year 9 pupils can choose to study Design and Technology and/or Hospitality and Catering, developing and broadening their technical skills within the subject specialisms. 

Design and Technology 

We believe in nurturing and celebrating the creative abilities of our students. Our curriculum in year 9 encourages students to think outside the box, exploring a range of design contexts. We aim to develop students’ imagination and provide opportunities for them to express their originality through practical and theoretical design work. 

In year 9, students continue to build upon prior knowledge through hands-on experiences and access to new technologies and resources, students will continue to learn how to manipulate a wider range of materials, use digital technologies, and employ various processes to bring their ideas to life. 

Hospitality and catering 

In year 9, students continue to build upon prior knowledge through hands-on experiences and access to more complex and demanding pieces of catering equipment.  

Students will build on practical knife skills such as filleting fish/poultry and vegetable cuts. Students will also develop food styling techniques in order to skillfully present any outcomes.  

This programme of study allows students to study the key factors to successful Hospitality and catering establishments. 

Key Stage 4

Year 10 

The Design and Technology GCSE course begins at the end of year 10 when our chosen exam board, AQA releases the NEA context. This body of work is completed as an E-portfolio and is a controlled assessment.  

Students continue to build on prior learning of all material specialisms – wood, metal, plastic, textiles and electronics. This is delivered through sequential theory lessons that are embedded within the NEA program of study to ensure that students are prepared to sit their examination in Year 11.  

In year 10 students build upon the programme of study in year 9. They will continue to develop more complex preparation techniques, cooking processes and food styling methods.  

Year 11

In year 11, the course requires students to complete a 3-hour practical assessment, coursework based on a context and an examination paper, therefore, to prepare students for this, in year 10, students will complete a ‘mock’ practical of two chosen dishes.  

At the start of Year 11, students will commence their exam board context-based coursework, this is a controlled assessment and will be completed in exam conditions.  

Students will continue to build on prior learning of core hospitality and catering principles. This is delivered through sequential theory lessons until the Year 11 summer examination. 

Examinations and Assessment

Design and Technology 

Exam board: AQA 

Component 1:  

50% Non- Examined Assessment (NEA) – Controlled coursework based upon a selected exam board context 

Component 2: 

50% written exam (examination) 

Covers a range of materials (Timbers/Polymers/Metals/Paper & Boards/Textiles /Systems and Control and Design Processes) 


Hospitality and Catering 

The WJEC Level 1/2 Vocational Award in Hospitality and Catering is made up of two mandatory units:  

  • Unit 1 The Hospitality and Catering Industry  
  • Unit 2 Hospitality and Catering in Action 

Unit 1: The Hospitality and Catering Industry will be externally assessed through an external written exam (worth 40%). 

Unit 2: This unit is a Controlled Assessment Task (CAT) Students will be given a live assessment brief (LAB) and they will need to complete a number of assessment tasks, including a 3-hour practical exam where they select and cook 2 dishes. This has to be completed by within 12 hours. (worth 60%) 

Enrichment and Extra-curricular Opportunities
  • Future chef competition
  • Year 11 Hub
  • Cooking Club
  • Allotment
  • Bake Off
  • Navy Chef
  • Fashion & Textiles Club
  • St Swithuns partnership
  • Winter wonderland enterprise club
  • Worcester Christmas Tree Festival
  • Fish Master class
  • Mazak
  • STEM Robotics club
  • Go karting (engineering club)
  • Forging
Subject Resources

Description Type
Design Technology: Exam Board (AQA) Resources  External Link

Our Staff

Mrs C Ajmal


Mrs L Cheek


Mrs M Clarke

Subject Leader

Mrs A Haughtey


Mrs C Kidd


Miss T Murtagh