Design and Technology plays a crucial role in the Key Stage 3 curriculum, providing students with the opportunity to develop a range of practical skills, creativity, and problem-solving abilities. Across key stage 3 students have been participating in some of the exciting projects and activities in their D&T lessons.

In Year 7, students have been immersing themselves in the world of food technology, learning about healthy eating choices and basic culinary skills. They have been making fruit salad, couscous salad, and pizza toast, utilising a range of ingredients and cooking methods. These experiences have allowed students to develop their culinary skills, become more confident in the kitchen, understand the importance of food hygiene and cleanliness, and make more informed choices about their nutrition.

Moving on to Year 8, students have been exploring resistant materials by creating fantastic animal organisers. They started by creating a cardboard model, before moving on to using CAD software to laser cut the final product. This project has been instrumental in developing the students’ digital skills, allowing them to combine their creativity with technology to come up with an innovative and finished product.

In Year 9 textiles, the students have been designing and creating their own shorts, using patterns to cut the garments and tie-dyeing their own fabric. This project has allowed them to gain a deeper understanding of the design process, as well as practical skills such as sewing and dyeing. This project can build their confidence, as they have created something unique and of their own design, and provides them with the skills they need to make clothes independently in the future.

Finally, in Year 9, students learning about food technology focused on the bread making process and the functions of its ingredients. This exposed students to the science behind the dough, including the role of yeast, flour, and salt. Students get hands-on experience with the kneading process, teaching them skills that are not only valuable for bread, but applicable to other foods such as preparing pasta.