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Smithdon High School

Design and Food Technology Department

Design Technology

Purpose of study

Design and technology is an inspiring, rigorous and practical subject. 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. They acquire a broad range of subject knowledge and draw on disciplines such as mathematics, science, engineering, 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 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


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

Key Stage 3 subject content 

Through a variety of creative and practical activities, pupils should be taught the knowledge, understanding and skills needed to engage in an iterative process of designing and making. They should work in a range of domestic and local contexts [for example, the home, health, leisure and culture] and industrial contexts [for example, engineering, manufacturing, construction, food, energy, agriculture (including horticulture) and fashion].

When designing and making, pupils are 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 [for example, biomimicry and user-centred design] 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


  • 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 technologist

Food Technology

Purpose of our study 

Being able to cook is an essential life skill therefore our curriculum is designed to enable students to cook a range of savoury and sweet dishes. It is important that our students have a great understanding of all aspects of food and nutrition. Our students are taught about food science, provenance, nutrition, food choice, health and safety through a knowledge rich curriculum. As our pupils progress they will develop a wide range of skills through practical lessons and this is reinforced by theory lessons. They should be able to show an understanding of why they have cooked the dishes and be able to adapt them for future recipes. Our curriculum provides students with the opportunity to create a repertoire of diverse dishes that include using ingredients that students may not be familiar with, which broadens their knowledge of food from around the world whilst. The aim of all of the dishes is to enable students to be able to cook them in their kitchens at home. 


Our aim is to provide a supportive atmosphere, promoting and enhancing students' experiences and enthusiasm for food and nutrition. Students should be developing new skills and techniques and learning to be independent in the kitchen. Students should show an understanding of what they are cooking in terms of the nutritional value, how their food is being cooked, where it has come from and why they have chosen it. We strive to give students the ability to develop these skills, reflect upon them and make the connections between food practical and food theory. 

Our curriculum for food and nutrition aims to ensure that all students: 

  • become independent in the kitchen and being confident whilst safe in using a range of cooking methods and techniques

  • know about the principles of nutrition, health and safety and healthy eating

  • understand the science behind cooking and the provenance of different ingredients 

  • follow recipes to produce dishes and evaluate them

Subject content 

Students are taught to develop a range of practical skills in prominently savoury dishes and executed to a high standard. They increase their knowledge on nutrition, food science and provenance which can inform their food choices now and in the future. 

Students are taught: 

  • to use a range of cooking techniques and methods during practical lessons

  • to follow health and safety rules in the kitchen

  • to increase their understanding and knowledge on food science, provenance, nutrition, food choice, health and safety 

  • to analyse and evaluate their own work to ensure progress is made

  • to love cooking as it can open a door to one of the great expressions of human creativity

Staff across Design and Technology Department

Mrs Wheeler - Head of Faculty

Mrs Dibble - Teacher of Food

Mrs Birks - Teacher of DT

Miss Ruskin - Teacher of Art and DT

Ms Butcher - Faculty Technician 

Miss Stevens - Faculty Technician