Design and Technology


The Design and Technology curriculum aims to provide pupils with a broad and balanced educational experience. The curriculum embraces the skills and knowledge that pupils need to understand, interpret, and flourish in their lives.

The Design and Technology curriculum is a mixture of the Rhyddings Way values, principles, and key subject knowledge to allow for a deeper understanding.  The Food curriculum is characterised by new research methods of teaching and learning for example: sequence in spacing retrieval, elaboration, modelling and retention of knowledge and skills built on the National Curriculum and KS4 syllabus. The KS4 syllabus builds the skills and knowledge needed as a firm foundation for further career routes.


Equipped – Educational Currency 

The Design and Technology curriculum allows all pupils the opportunity to use communication and numeracy skills in all aspects of Materials and Food that are needed for their lives. Pupils develop their cognitive skills and powerful knowledge through the academic aspect of the subject, practical aspects, and personal and social skills through individual and team projects.  Aspects of the curriculum are linked to cultural capital, with a heavy focus in year 9.  The D&T curriculum allows peoples to be challenged in their learning and encourages them to achieve greater subject knowledge. All pupils are expected to meet their full potential by pursuing high self-expectations and acting on feedback from regular self, peer, teacher, and formative assessment.


Ethical- Character Development  

  • The Design and Technology curriculum provides children with the opportunity to prepare them:
  • personally, culturally, and socially for the next steps of life and employment.
  • Develop a sense of moral purpose and respectfulness
  • Develop critical thought, problem solving, resilience and transfer of skills
  • Promote personal safety
  • Encourage emotional and physical well-being
  • Promote creativity


Empowered- Community Collaboration 

  • The Design and Technology curriculum allows all pupils to;
  • Demonstrate a positive manner to all and be self-aware of ambitions.
  • Be socially aware, have a sense of personal responsibility
  • Be aware of community engagement
  • Be ready for challenges of 21st Century

Career links

  • Architect
  • Games Designer
  • ​Industrial Design
  • Structural Engineer
  • Baker
  • Chef
  • Molecular Gastronomist
  • cake decorator
  • Butcher
  • ​Marketing,
  • Theatre Scenery
  • ​Food lawyer
  • Costume Creator
  • ​Construction industries
  • Surveyor,


Design and Technology Materials:

Design and Technology teaching at Rhyddings is inspiring, rigorous and practical.  Using creativity and imagination, pupils design and make products that solve real and relevant problems within a variety of contexts, considering their own and others’ needs, wants and values.

The pupils acquire a broad range of subject knowledge and draw on disciplines such as mathematics, science, computing, and art.  Pupils learn how to take risks, becoming resourceful, innovative, enterprising, and capable citizens.  Through the evaluation of past and present design and technology, they develop critical understanding of its impact on daily life and the wider world.  We believe that a high-quality design and technology education makes an essential contribution to the creativity culture and wealth of the nation.


Design and Technology Food:

Food is a vital and essential part of our daily lives. At Rhyddings students will be equipped with skills for life such as learning how to prepare, cook and present food.

This part of the curriculum will engage and challenge pupils and in turn pupils will be expected to demonstrate independence and resilience. Valuable time will be spent nurturing students’ practical cookery skills whilst at the same time developing an understanding of the importance of a healthy diet.

Students will be introduced to the science behind the dishes they make, looking at the origins of everyday ingredients and becoming more conscious of the impact our food choices have on the environment.


Subject progression & sequencing (topic length in weeks)


Autumn 1
Autumn 2
Spring 1
Spring 2
Summer 1
Summer 2
Year 7
  • KS3 Baseline
  • Designing
  • Sketching
  • Timbers
  • Phone Holder
  • Polymers
  • Tools & Machinery
  • Inclusive design
  • Ergonomics
  • Anthropometrics
  • Types of CAD/CAM
  • Production processes
  • Electronic
  • Textiles
Year 8
  • Programmable Components
  • Metals
  • Metal Casting
  • Smart Materials
  • Sustainability
  • Trash Project
Year 9
  • Designers and Engineers
  • Mechanisms
  • Mini NEA
  • Mechanisms Challenge
  • D&T careers
  • CAD/ CAM
  • Timbers
  • Metals
  • Polymers
  • Mini NEA
Year 10
  • KS4 Baseline
  • Materials in detail-
  • Timber Forms
  • Polymer origins
  • Metal origins
  • Storage topic
  • People Culture
  • Automation
  • Modelling
  • Tolerances
  • Hand skills
  • Maths in D&T
  • Flat Pack topic
  • Testing new products
  • Obsolescence Global energy
  • Sustainability
  • Ecological Footprint
  • Electronics
  • Sublimation and 3D printing
  • Forming polymers
  • Paper and Card origins
  • Scale systems
  • NEA start
Year 11
  • NEA
  • Contextual Challenge
  • Designing
  • Modelling
  • NEA
  • Contextual Challenge
  • Modelling
  • NEA
  • Contextual Challenge
  • Creating final product.
  • Exam revision
  • NEA
  • Contextual Challenge
  • Evaluation of product.
  • Exam revision
  • NEA
  • Exam revision



Autumn 1
Autumn 2
Spring 1
Spring 2
Summer 1
Summer 2
Year 7
  • Baseline
  • Into to Food
  • Intro to chopping skills
  • Fruit smoothie/Salad
  • Healthy Eating
  • Food hygiene
  • Vegetables
  • Coleslaw
  • Loaded skins
  • Quesadillas
  • Carbohydrates
  • Fluffy pancakes
  • Pizza
  • Fruits
  • Jumble Crumble
  • Meats
  • Meatballs
  • The Oven
  • Costings
  • Weighing
  • Portion Control
Year 8
  • Pastry
  • Sausage Rolls
  • Pastry
  • Jam tarts
  • Healthy choices
  • Pasta bake
  • Pizza wheels
  • Kneading and shaping
  • Eggs
  • Toad in the Hole
  • Raspberry buns
  • Spaghetti Bolognese/
  • Chill
  • Soups Swiss roll
  • Pineapple upside down cake
  • Eggs
  • Aeration
  • Bain Marie
  • Brownies
Year 9
  • Toast dextrinization
  • Heat transfer
  • Radiation
  • Cheesecake
  • Curry
  • Quiche
  • Shortcrust method
  • Blind baking
  • Meat handling
  • Pasta Machine
  • Fishcakes
  • Preparing and baking
  • Jambalaya Veg
  • Profiteroles
  • Choux pastry
  • Piping
  • Muffins for different users
  • Go Veggie
  • Shallow frying
  • Different users
Year 10
  • KS4 baseline assessment
  • Nutrition
  • Teacake challenge
  • Nutrition
  • Burger project
  • Mini NEA 2
  • Factors affecting food choice
  • Food provenance
  • Mini NEA 1
  • The Big 6
  • Food science
  • Food skills
  • Food science
  • food choice
  • NEA 2 – food prep task
  • Food science
  • Fishcake challenge
  • Food provenance
  • NEA 1
Year 11

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