Design
Technology

Domains of Knowledge 

Our Design and Technology curriculum is built upon three fundamental domains of knowledge: Design, Make, and Evaluate. 

• Design focuses on developing students’ cognitive abilities, fostering independent thinking, and equipping them with problem-solving skills to generate innovative ideas. 

• Make emphasizes hands-on learning, allowing students to acquire practical skills and technical proficiency through active engagement. 

• Evaluate cultivates critical reflection, enabling students to analyse products and situations while considering their own and others’ perspectives. 

Key Concepts 

Within each domain, students will explore several key concepts: 

Design 

• Communication skills – Using graphical representation (e.g., drawing) and written annotations. 

• Problem-solving – Interpreting design briefs and developing creative solutions. 

• Creativity – Applying techniques and external influences, such as biomimicry, to inspire innovation. 

• Specifications/Design criteria – Understanding target markets, user needs, and manufacturing requirements. 

• Planning – Transforming a sketch, design, or recipe into a structured plan for execution. 

Make 

• Joining techniques – Exploring permanent, semi-permanent, and temporary methods, including food ingredient combinations. 

• Wastage techniques – Removing material through cutting, shaping, drilling, milling, and turning. 

• Forming – Altering material properties to achieve a desired outcome. 

• Finishing techniques – Enhancing surfaces for improved appearance, durability, or functionality. 

• Computer-Aided Manufacturing – Utilizing technologies such as laser cutting, 3D printing, and vinyl cutting. 

• Health and Safety – Ensuring best practices across all material areas. 

Evaluate 

• Research techniques – Gathering and interpreting information effectively. 

• Analysis techniques – Assessing designs and processes to identify improvements. 

• Testing solutions – Verifying the functionality and effectiveness of outcomes. 

• Questioning – Developing inquisitive approaches to design and manufacturing. 

• Critical thinking – Making informed decisions through reflection and reasoning. 

End Points 

By engaging with these key concepts, students will develop meaningful outcomes:  

• Design – They should be able to create a clear, detailed plan for an artifact or product.  

• Make – They should be able to produce a functional artifact or product.  

• Evaluate – They should be equipped with analytical and reflective skills to refine and justify their designs for further iterations.  

• Additionally, following the Cooking and Nutrition curriculum students should be able to apply the principles of food science, nutrition and healthy living. 

Student progress will be assessed through Curriculum-Related Expectations (CREs) at multiple points throughout Key Stage 3, considering age-related expectations to track development effectively.  

curriculum 

Key Stage 3: Design & Technology Curriculum 

Throughout Key Stage 3, students participate in a carousel-based learning structure, experiencing different aspects of Design & Technology each term as they complete units of work that follow the principles of the design process. Students have three lessons every two weeks in year 7 and 8 and one lesson a week at year 9. As a minimum, all students complete one term in a workshop and one term in the food technology room. A third term is allocated to either another workshop experience, CAD/CAM, or technical drawing depending on staffing and timetabling considerations.

At Key Stage 3 students will get a breadth of experience across projects based in the workshop, food room, on the computers as well as technical drawing and designing. Students will visit different areas of Design and Technology on a carousel basis, with every student experiencing at least one term in a workshop and one term in the food room each academic year.

Year 7  

The Year 7 curriculum serves as an essential foundation course, addressing the lack of comprehensive Design & Technology education prior to Key Stage 3. From the outset, students are immersed in workshop environments, prioritising health and safety while gaining hands-on experience with tools and equipment.  

• Workshop: Students work with acrylic and timbers, learning the fundamentals of workshop safety. They gain experience with saws, files, pillar drills, sanding machines, and finishing techniques, alongside essential concepts like quality control and quality assurance. Emphasis is placed on understanding user needs and developing design criteria to ensure products are fit for purpose.  

• Food Technology: Focuses on producing a variety of healthy and nutritious dishes while reinforcing food safety and hygiene principles within a professional food preparation environment.  

• CAD/CAM (Computer-Aided Design & Computer-Aided Manufacture): Students are introduced to 2D and 3D design fundamentals through a range of projects from designing small artifacts through to larger scale Architectual design. They will experience using laser cutting and 3D printing technologies.  

Year 8  

Building upon the foundational skills acquired in Year 7, students refine their craftsmanship and design proficiency.  

• Workshop: Students transition to working with aluminium and timbers, developing precision and accuracy to produce high-quality outcomes aligned with engineering specifications.  

• Food Technology: Emphasises the nutritional value of foods, the principles of the ‘Eat Well Guide,’ and the origin of ingredients.  

• CAD/CAM: Expands on previous design knowledge with a focus on accuracy further enhancing students’ capabilities in 2D and 3D modelling in the production of physical outcomes.   

Year 9  

Year 9 consolidates students accumulated skills, preparing them for Key Stage 4. They encounter more diverse materials and explore a greater range of joining processes, as well as designing and producing 3D-printed outcomes.  

• Workshop: Students refine their technical abilities, working with different materials and mastering more complex engineering and construction techniques.  

• Food Technology: Covers food safety regulations, HACCP (Hazard Analysis and Critical Control Points), and sensory analysis to enhance understanding of food quality and safety standards.  

• CAD/CAM: Students are introduced to more sophisticated industry standard software as they learn fundamental 3D design skills to produce complex product assemblies. 

Throughout the relevant units technical drawing and designing skills are embedded however dependent upon staffing and rooming students may also undertake a Technical drawing unit where students will develop fundamental drawing skills including isometric, orthographic and perspective skills which will enhance their designing ability and complement their practical outcomes. 

Mastery  

All students are encouraged to strive for excellence, developing their technical expertise and creative problem-solving skills. Mastery Logs serve as benchmarks for progress, motivating students to improve their competencies while enabling advanced learners to reinforce their knowledge by assisting peers.

Curriculum 

The Key Stage 4 curriculum is a broad offering which directly leads from the foundations of Key Stage 3. Currently we offer three courses covering Engineering, Construction and Hospitality and Catering. 

WJEC Level 1/2 Engineering 

This course consists of three units; 

Unit 1: Manufacturing Engineering Products 

This unit is Controlled Assessment worth 40% of the qualification. Students will interpret different types of engineering information in order to plan how to manufacture engineering products. They will develop knowledge, understanding and skills in using a range of engineering tools and equipment in order to manufacture and test a final product. 

Unit 2: Designing Engineering Products 

This unit is Controlled Assessment worth 20% of the qualification. Students will explore how an engineered product is adapted and improved over time, and it offers students the opportunity to apply their knowledge and understanding to adapt an existing component, element or part of the engineering outcome that they manufactured for unit 1. 

Unit 3: Solving Engineering Products 

This is a 1.5 hour long exam normally sat in Year 11, which contributes to 40% of the qualification. Students will learn about a range of considerations that impact on engineering design and how modern engineering has had an impact on modern day life at home, work, and in society in general. 

Pearson  BTEC Tech Award Construction and the Built Environment 

This course consists of three components; 

Component 1: Construction Technology 

This is a 1.5 hour long exam normally sat in Year 11, which contributes to 40% of the qualification. The unit provides students with an understanding of common types of construction used to build low rise buildings, material technologies and the essential maths and science that designers and builders use day to day. Students will also study sustainability and how buildings sub structures and superstructures are constructed.  

Component 2: Construction in Practice 

This unit is Controlled Assessment worth 30% of the qualification. The unit provides students the opportunities to complete advanced skilled work involving carpentry and joinery skills primarily using timber products. Students will work with a range of tools, equipment, machinery and materials in a workshop environment. This will involve planning and manufacturing work as well as evaluating the quality of work produced. 

Component 3: Construction Design 

This unit is Controlled Assessment worth 30% of the qualification. The unit will develop students understanding of clients’ needs and develop skills in producing building design briefs and sketches that consider construction constraints. Students will understand how design requirements can be developed through analysis of client requirements and needs for new buildings. They will design solutions for clients needs through several graphical communication methods including sketching skills. 

WJEC Level 1/2 Hospitality & Catering 

This course consists of two units; 

Unit 1: The Hospitality and Catering Industry 

This is a 1.5 hour long exam normally sat in Year 11, which contributes to 40% of the qualification. Students will learn about the hospitality and catering industry, the types of hospitality and catering providers and about working in the industry. They will learn about health and safety, food safety in hospitality and catering as well as food related causes of ill health. 

Unit 2: Hospitality and Catering in action 

This unit is Controlled Assessment worth 60% of the qualification. Students will learn about the importance of nutrition and how cooking methods can impact on nutritional value. They will learn how to plan nutritious menus as well as factors which affect menu planning. Students will develop the skills and techniques needed to prepare, cook and present dishes as well as learning how to review work effectively. 

At post 16 we offer two qualifications under the umbrella of Build@Maghull offering students a comprehensive vocational experience within the built environment;

Pearson AAQ Engineering

Pearson AAQ Construction and the Built Environment

Students can opt to take both courses alongside a third subject or opt for a single course to complement their other option choices. Both courses are the equivalent of one A-Level each where students will attain a PASS, MERIT or DISTINCTION grade and receive the equivalent UCAS points.