Design, Engineering, Food & Nutrition
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We believe Design and Technology develops independent, conscious, creative designers and makers who are able to build a better future for themselves and others.
At Coundon Court, we encourage students to use their creativity and imagination, to design and make products that solve real and relevant problems within a variety of contexts, considering their own and others’ needs, wants and values. We aim to, wherever possible, link work to other disciplines such as mathematics, science, engineering, computing and art. Students are also given opportunities to reflect upon and evaluate past and present design technology, its uses and its effectiveness and are inspired to become innovators and risk-takers.
The intent of our FOOD curriculum is to equip students with the knowledge, understanding and skills required to apply the principles of nutrition and healthy eating. We aim to instill a love of cooking. Learning how to cook is a crucial life skill for students now and in later life. We aim to encourage independent learning through practical participation. Students have the opportunity to explore a range of foods that ultimately widens their palate, cultural awareness and skills to prepare them for adulthood.
At Coundon Court, we encourage students to use their creativity and imagination, to design and make products that solve real and relevant problems within a variety of contexts, considering their own and others’ needs, wants and values. We demonstrate the links between Design and Technology and other disciplines such as mathematics, science, engineering, computing and art. Students are also given opportunities to reflect upon and evaluate past and present design technology, its uses and its effectiveness and are inspired to become innovators and risk-takers.
In food we equip students with the knowledge, understanding and skills required to apply the principles of nutrition and healthy eating. We aim to instill a love of cooking. Learning how to cook is a crucial life skill for students now and in later life. We create independent learners and thinkers through practical participation. Students have the opportunity to explore a range of foods that ultimately widens their palate, cultural awareness and skills to prepare them for adulthood and the wider world.
Key Stage 3 students will study these subjects on a rotational curriculum:
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Design and Engineering 1 |
Design and Engineering 2 |
Food Preparation and Nutrition |
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Year 7 |
Material categories and their properties Accurate working with polymers, timbers and metals |
Communication techniques including isometric drawing, 2D CAD, modelling and annotations The iterative design process Exploring a context |
The Eatwell guide Preparing and cooking with fruits and Vegetables Science investigations in food Heat transfer methods Macro and Micronutrients Food provenance |
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Year 8 |
Specific materials and their properties New materials Accurate working with polymers, timbers, papers and boards Scales of production |
Programmable electronics Inclusive design Communication techniques including isometric, SCAMPER, annotations, modelling and 3D CAD The work of others Sustainability in design Product analysis Exploring a context Design briefs and specifications |
Carbohydrates Preparing and cooking carbohydrates Staple foods Primary and secondary processing of food Raising agents Science investigations in food British and International cuisines |
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Year 9 |
Levers and mechanisms Accurate working with metals New and emerging technologies Iterative design using CAD/CAM Anthropometrics and ergonomics Properties of metals People, culture and society |
Ecological issues Design and enterprise Fabrics and fibres Designing for a client Communicating ideas using sketches and annotations Accurate working with textiles Design briefs and specifications |
Nutrients Life choices Preparing and cooking with high-risk foods Protein alternatives Cooking methods Food provenance and sustainability Scientific investigations in food Contextual challenge |
In Key Stage 4 students will study the AQA GCSE specification for both GCSE Food and GCSE Design and Engineering:
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Term 1 |
Term 2 |
Term 3 |
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Year 10 Design and Engineering |
Use of tools and equipment independently Use of finishes Materials and their properties Timber conversion Wider issues surrounding timber production Scales of production New materials Using CAD independently for Designing and Manufacturing The use of CAM Energy generation and storage Motions and mechanisms Programmable electronics
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Programmable electronics Systems diagrams and flowcharts The work of others Product analysis Design briefs and specifications Modelling Isometric drawing Perspective drawing Rendering and presentation techniques The use of SCAMPER Design annotations Commercial processes Material management 3D CAD modelling
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3D CAD modelling Orthographic drawing Finishes Accurate working with a range of materials, tools and equipment Independent use of CAD/CAM Analysing a context Designing for a client The work of others Design briefs and specifications Communicating ideas
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Year 10 Food preparation and Nutrition |
The Eatwell guide Knife skills Protein and protein alternatives Preparing a range of dishes using a range of skills, processes and equipment. Carbohydrates Fibre The use of fats Scientific investigations Vitamins and minerals Life stages Energy needs Nutritional analysis |
Heat transfer methods Cooking methods Scientific investigations Preparing a range of dishes using a range of skills, processes and equipment. Functional properties of ingredients Raising agents Microorganisms High risk foods Food spoilage Buying and storing food Food choices
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Contextual challenge Preparing a range of dishes using a range of skills, processes and equipment. Food tolerances and allergies Scientific processes Primary and secondary processes in food production
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Year 11 Design and engineering |
The use of scamper Modelling The use of the iterative design process Exploded drawings Materials and their properties Use of tools and equipment independently Use of finishes Communicating and developing ideas through 2d and 3d CAD The use of CAM Manufacturing specifications |
Use of tools and equipment independently Use of finishes Communicating and developing ideas through 2d and 3d CAD The use of CAM Evaluating and testing Materials and their properties The work of others New and emerging technologies Sustainability in design New materials Motions and mechanisms Forces and stresses |
Energy generation and storage Specialist technical principles of timbers Communicating ideas using isometric, perspective, orthographic and exploded drawing techniques. The use of annotations CAD/CAM The work of others Manufacturing theory Tolerances Quality control and assurance Material management
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Year 11 Food preparation and nutrition |
Food science Scientific investigations Contextual challenges Life choices Functional properties of ingredients Life stages Energy needs Nutritional analysis Preparing a range of dishes using a range of skills, processes and equipment.
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Preparing a range of dishes using a range of skills, processes and equipment. Nutritional analysis Functional properties of ingredients Revision of all food topics
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Revision of all food topics |
In Key Stage 5 students will study the Eduqas Design and Engineering A level specification:
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Term 1 |
Term 2 |
Term 3 |
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Year 12 |
Material categories and their properties Use of tools and equipment independently Use of finishes and enhancement techniques Use of CAD/CAM Designing and communication strategies Forming processes Industrial processes Links to sustainability and wider issues Modelling ideas |
The iterative design process Designing and communication strategies Use of finishes and enhancement techniques Standard and bought in components Design eras Historical influences Iconic design Use of tools and equipment independently Intellectual property Standards Technological influences Design consciousness Global manufacturing User centred design Contextual challenge
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Researching the market Marketing Product diffusion Innovation in the market Client profiling Product analysis Design briefs and specifications Communication techniques Enterprise and marketing Feasibility studies Managing production systems Stages of production |
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Year 13 |
Design development Modelling Design detailing Rendering (hand and CAD) Orthographic drawing Exploded drawing The use of CAD/CAM Use of tools and equipment independently Use of finishes and enhancement techniques Manufacturing products Production plans Quality control and assurance Flow and Gaant charts CNC layouts and patterns Manufacturing specifications Computer systems in production Control systems Consumer protection Energy sources Sustainability in design Circular economy Ethical values |
Design development Modelling The use of CAD/CAM Use of tools and equipment independently Use of finishes and enhancement techniques Manufacturing products Quality control and assurance Revision of all topics
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Revision of all topics |
If you wish to receive further information regarding our Design and Technology curriculum, please send an email to admin@coundoncourt.org and mark it FAO Mrs S Belgrove, Learning Team Leader for Design and Technology.
| Subject Documents |
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| Design Technology |
| Design and Technology Intent |
