To develop and prepare our pupils for the future with a realistic view of the working world within our own specialisms; in addition to identifying links to other subject areas. This allows our pupils to become well-rounded, educated and prepared individuals in the hope that they use those skills to access better life opportunities that are not restricted to our local area.

Through a variety of creative and practical activities, pupils will 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, local and industrial contexts through food, technology and textiles. During Key Stage 3 the teaching and learning priorities are: 

DESIGNING 

• Research: Introduce students to the design brief and show them how to analyse it to identify the user’s needs and requirements.  
• Explore existing and interesting products with students to see if they meet the user’s needs and how they could improve them. 
• Specification: Introduce the term Specification and teach them how to use their research to develop their own specification to ensure the user’s needs are met. 
• Generating ideas: Through modelling and sketching (2D/3D) students should develop ideas that work towards meeting their specification. 

MAKING 

• Students should be taught how to use a range of machines/equipment/tools and utensils safely and correctly. 
• Introduce the properties and functions of the materials/ingredient’s students are using. Students should be able to explain why they have chosen them to make their product. 
• Produce a prototype that meets the specification. 

EVALUATING 

• Evaluation should be a continual process throughout the project and students should be given the opportunity to record their thoughts as their ideas and designs develop. 
• Opportunities should be given to students to test and refine their ideas throughout the process. 

On completion students should evaluate their final products against the specification. 

TECHNICAL KNOWLEDGE 

• Understand the properties/function of the materials/ingredients used during the project and be able to explain why these have been selected. 

FOOD 

• Introduce and apply the principles of Health and Nutrition through looking at a balanced diet. 
• Students should be able to prepare and cook a repertoire of predominantly savoury dishes to enable them to feed themselves and others a balanced diet. 

Over the time, pupils develop a range of skills – practical, theoretical, analytical – that can be used from project to project, building on and using prior knowledge; gaining experience for processes that can be used to potentially inspire career goals and pathways. Our pupils leave us with a wealth of key skills that can be applied to everyday situations and workplace scenarios.