Key Stage Three

Design and technology is an inspiring, rigorous and practical subject. Using creativity and imagination, students design and make products that solve real and relevant problems within a variety of contexts, considering their own and others’ needs, wants and values. They acquire a broad range of subject knowledge and draw on disciplines such as mathematics, science, engineering, computing and art. Students learn how to take risks, becoming resourceful, innovative, enterprising and capable citizens. Through the evaluation of past and present design and technology, they develop a critical   understanding of its impact on daily life and the wider world. High-quality design and technology education makes an essential contribution to the creativity, culture, wealth and well-being of the nation.

In KS3 students have 3 periods of design and enterprise a week. Design and enterprise is split into the following main topic areas: Resistant Materials, Food Technology, Electronics and Textiles. We will also be covering Science Technology Engineering and Maths (STEM). Classes will rotate around each topic every half term.

All students will be base line tested when they enter year 7. This enables the department to know what the students currently know in DE. Regular testing will be done, approximately at the end of every rotation.   Each test will take approximately 45 mins to complete.

Students will be given at least a weeks notice in advance of tests and given the opportunity to take their books home to aid their revision as well as appropriate revision being completed in lessons. 

The national curriculum for design and technology aims to ensure that all pupils:

  • develop the creative, technical and practical expertise needed to perform everyday tasks confidently and to participate successfully in an increasingly technological world
  • build and apply a repertoire of knowledge, understanding and skills in order to design and make high-quality prototypes and products for a wide range of users
  • critique, evaluate and test their ideas and products and the work of others
  • understand and apply the principles of nutrition and learn how to cook.

The following should give students and parents an idea of what students should be capable of doing or understand to achieve the various National Curriculum levels throughout Key Stage 3.

When designing and making, students will be taught to:


  • use research and exploration, such as the study of different cultures, to identify and understand user needs
  • identify and solve their own design problems and understand how to reformulate problems given to them
  • develop specifications to inform the design of innovative, functional, appealing products that respond to needs in a variety of situations
  • use a variety of approaches, to generate creative ideas and avoid stereotypical responses
  • develop and communicate design ideas using annotated sketches, detailed plans, 3-D and mathematical modelling, oral and digital presentations and computer-based tools


  • select from and use specialist tools, techniques, processes, equipment and machinery precisely, including computer-aided manufacture
  • select from and use a wider, more complex range of materials, components and ingredients, taking into account their properties


  • analyse the work of past and present professionals and others to develop and broaden their understanding
  • investigate new and emerging technologies
  • test, evaluate and refine their ideas and products against a specification, taking into account the views of intended users and other interested groups
  • understand developments in design and technology, its impact on individuals, society and the environment, and the responsibilities of designers, engineers and technologists

Technical knowledge

  • understand and use the properties of materials and the performance of structural elements to achieve functioning solutions
  • understand how more advanced mechanical systems used in their products enable changes in movement and force
  • understand how more advanced electrical and electronic systems can be powered and used in their products
  • apply computing and use electronics to embed intelligence in products that respond to inputs

cooking AND nutrition 

As part of their lessons with food, students will be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in students 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 students to feed themselves and others affordably and well, now and in later life.

Students will be taught to:

  • 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.



Food Preparation & Nutrition

The WJEC GCSE in Food 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 and 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. 

Component 1

50% are thorough assessment by written examination.

  • Section A - Question based on stimulus materials
  • Section B – A range of question to assess knowledge of food preparation and Nutrition

Component 2

50% Non-Examination assessment: internally assessed, externally moderated.

  • Assessment 1: The Food Investigation Assessment (15%)
  • Assessment 2: The Food Preparation Assessment (35%)

Skills developed include:

  • General practical skills,
  • Knife skills, 
  • Preparing fruit and vegetables, 
  • Use of the cooker, 
  • Use of other kitchen equipment, 
  • Cooking methods, 
  • Preparing, combing and shaping, 
  • Sauce making,
  • Tenderising and marinating
  • Raising agents,
  • Setting mixtures


Design and Technology

‚ÄčThe study of design and technology seeks to prepare students to participate confidently and successfully in an increasingly technological world; and be aware of, and learn from, wider influences on design and technology, including historical, social/cultural, environmental and economic factors. 

50% Examination 50% Controlled assessment

  • A01 Identify, investigate and outline design possibilities to address needs and wants (10%)
  • AO2 Design and make prototypes that are fit for purpose (30%)
  • AO3 Analyse and evaluate – design decisions and outcomes, including for prototypes made by themselves and others and the wider issues in design technology (20%)
  • AO4 Demonstrate and apply knowledge and understanding of technical principles and design and making principles (40%)

Students will acquire subject knowledge in design and technology that builds on key stage 3, incorporating knowledge and understanding of different materials and manufacturing processes in order to design and make prototypes or products in response to issues, needs, problems and opportunities with confidence. Students will learn how to take design risks, helping them to become resourceful, innovative and enterprising citizens.

They will develop an awareness of practices from the creative, engineering and manufacturing industries. Through the critique of the outcomes of design and technology activity, both historic and present day, students will develop an understanding of its impact on daily life and the wider world and understand that high-quality design and technology is important to the creativity, culture, sustainability, wealth and well-being of the nation and the global community. 


For more information please contact Miss Cockayne or Mrs Harnan

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