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Curriculum Vision

The aims and objectives of the design and technology department relate directly to those of the Academy. Creativity, flair, and innovation are encouraged from year 7 through to year 11.

We see Creative Design as an area of practical and creative activity that aims to prepare young people for life in a changing technological society. We feel that the modern approach to teaching these subjects should emphasize on core life skills during key stage three and building on those with more industry specific skills at GCSE. We aim and endeavour to excite and challenge pupils here at KEVI HWGA.


Key Stage 3

All our students follow a thorough and well-designed curriculum programme of study. We have carefully developed a course which encompasses the statutory requirements for all of the sub-specialisms at Key Stage 3 and 4, whilst retaining the best of traditional aspects of the subject. This provides years 7, 8 , and 9 with a thorough grounding in a variety of technological skills, creativity and processes. There are approximately 20 students per class and they follow a carousel arrangement, spending 13 weeks in each of the areas of, Design & Technology, Food & Nutrition and Textiles.

Qualifications and Assessment

Key Stage 4 – GCSE Design and Technology

Exam Board: AQA

This is a vast subject which covers a range of action-based studies within the curriculum. The subject is concerned with giving all pupils the opportunity to gain experience in identifying, considering, and solving problems through the manipulation of a range of materials and technologies, thus helping to prepare them for their future life within a changing technological society. The course covers a range of creative areas which will eventually lead our students to decide which sector suits them best within the creative world.

Studying Design & Technology will allow your daughter to pursue many exciting careers such as a Product Designer, an Architecture, Engineer and many more.

Whilst on this course, students will experience various industry drawing techniques including 2D and 3D CAD. The course is also a mixture between practical lessons, theory lessons.  

GCSE Design and Technology has 2 assessments

Assessment 1 (NEA/Coursework)

The non-exam assessment will contribute towards 50% of the overall mark. This will take between 30-35 hours to complete a real-life prototype as well as a concise portfolio of approximately 20 pages of A3 paper or PowerPoint presentation.

Students will define the needs and wants of the user and include relevant research to produce a design brief and specification. To reach a design solution, students will provide evidence of conducted research which will include both first and secondary research.

Assessment 2 (Exam – written)

Written exam 50% of GCSE

Core technical principles, Specialist technical principles, designing and making principles.

2 hours

Questions Section A:  based on the core technical principles (20 marks)

A mixture of multiple choice and short answer questions assessing a breadth of technical knowledge and understanding.

Questions Section B: Specialist technical principles (30 marks)

Several short answer questions (2–5 marks) and one extended response to assess a more in-depth knowledge of technical principles.

Questions Section C: Designing and making principles (50 marks)

A mixture of short answer and extended response questions

Key Stage 4 – GCSE Design Engineering

Exam Board: Cambridge Nationals   

Engineering design is a process used to identify market opportunities and solve problems which contribute to the development of new products and systems.

This qualification is aimed at students who wish to study the processes involved in designing new engineered products.

Through research and practical activities, students will understand how market requirements and opportunities inform client briefs and will use practical skills such as drawing, computer modelling and model making to communicate design ideas.

Studying Engineering Design will allow your daughter to pursue an engineering career opportunity of their choice. The subject covers both electrical, designing and manufacturing.

The subject covers real relevant skills for the future as well as valuable practical skills in engineering manufacture that are highly sought after in the workplace. Our students will also be trained on both 2D and 3D design techniques.

R038: Principles of engineering design701 hour 15 minsWritten paper, OCR set and markedExam
R039: Communicating designs60Approx. 10-12 hoursCentre-assessed tasks, OCR moderatedCoursework
R040: Design, evaluation and modelling60Approx. 10-12 hoursCentre-assessed tasks, OCR moderatedCoursework

Key Stage 4 – GCSE Food Preparation and Nutrition   

Exam Board: WJEC

This course will give students the opportunity to:

Demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment

Develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks

Understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health

Understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices

Demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food

Understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes

In Year 10, within each term will include:

A 2 week “refresher” period at the beginning of year 10, term 1, where a recap with learners the key principles of nutrition and good health / food science / food hygiene and safety. Within the GCSE Food Preparation and Nutrition specification, Learner skills and knowledge developed at KS3 will enhance the key elements taught in Year 10.

Prior learning at KS3 is paramount to ensure all aspects of this specification- The KS3 curriculum is structured to prepare learners for GCSE Food Preparation and Nutrition.

• 4 weeks of commodity based theory and practical sessions

• 1 week of NEA Assessment 1 focus and practise on the key elements of practical and theory based briefs.

• 1 week of general nutrition and diet theory and a linked practical (with associated written work in preparation for NEA Assessment 2)

• In year 10, after 24 weeks of teaching, the basics for each Commodity group will be covered.

In Year 11, building up on prior learning in Year 10 within each term, the time is allocated to both NEA tasks and examination revision.

The remainder of the year will be focusing on specific areas the learners will need to improve on.  This could include practical skills, how to conduct and write up NEA’s, exam question technique, planning diets, end of term tests etc.

GCSE Food Preparation and Nutrition has two practical assessments, which account for 50% of the marks and a written exam for the remaining 50% of the marks. 

Assessment 1: The food investigation assessment: time allocated up to 8 hrs.

A scientific food investigation which will assess the learner’s knowledge, skills and understanding in relation to scientific principles underlying the preparation and the cooking of food.

Assessment 2: The food preparation assessment: time allocated up to 12 hrs.

Prepare, cook and present menu which assesses the learner’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food.

Both assessments will be based on a choice of tasks released each year by the awarding body. 

Written Exam: 1 hr 45 mins = 50% – Content includes:

• Section A – Questions based on stimulus material.

• Section B – Structured, short and extended response questions to assess content related to food preparation and nutrition.

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