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Design & Technology


Design and Technology is a practical, inspiring and demanding subject. The subject develops students to think creatively and imaginatively to design and make products that solve problems in a variety of contexts. Contexts provide a wide range of scenarios and situations, where students are considering their own, and others’ needs, wants and values. Where possible we make links with employers to create scenarios that are real. We aim to educate students in career opportunities within the sector. Students will consider social, moral, cultural, aesthetic, health, economic, environmental, and industry issues. Students work with current technologies, consider the impacts of future technologies and reflect on the work of past and current designers.  Through their studies students become confident at taking risks to enable them to be innovative problem solvers in future learning and employment.

The National Curriculum for technology aims to ensure that all students:




Technical Knowledge


  • understand and use the properties of materials and the performance of structural elements to achieve functioning solutions;
  • understand how more advanced mechanical systems used in their products enable changes in movement and force;
  • understand how more advanced electrical and electronic systems can be powered and used in their products.
  • as part of their work with food, students are taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.


At Key Stage 3 students study Technology on a rotation in Years 7 and 8, they undertake a block of Food, Graphics, Resistant Materials and Graphics which gives them opportunity to develop their skills across the broad curriculum. In Year 9 students opt to take their preferred Technology routes and study 6 months of their chosen subjects.

Curriculum Maps

Please click to enlarge

RM 5 year plan



 Food 1

 Art 1

 Art 2

Extra-Curricular at KS3

In Technology we hold a variety of competitions for KS3. We have a variety of extra-curricular activities and we organise a range of trips including visiting Restaurants, Hotels, Universities, and this year we are going to Disneyland in Paris.

Year 7, 8 and 9 students take part in the Technology Tournament, pitting their skills against other schools in Kirklees and completing a product to solve a given problem. We have also had teams of students participating in the Kirklees STEM Challenge.

STEM Club is available to all KS3 students.  It is a weekly club run on a Thursday evening.  This year's club will commence after October half term.  A letter regarding the weekly activities will be sent home prior to this. Students can undertake weekly challenging activities to embrace their love of the subject.

KS4 Design & Technology

The courses we offer are:

AQA GCSE Design and Technology.

Students can opt to study this under a

  • Resistant Materials based focus or a
  • Graphic Products based specialism.

AQA GCSE Food and Nutrition

WJEC Level1/2 Hospitality and Catering (new this year)

EDEXCEL BTEC Art and Design (Fashion and Textiles Focus)

These courses cover a stimulating blend of traditional and cutting-edge technology to suit our wide range of students.  We aim for our courses to prepare students for their next stages in life, whether that would be to study 3D Design or Fashion and Textiles here at Mirfield College or development of essential skills for life.


Design and Technology

We prepare students for a range of design disciplines through theory and practical experimentation. This in turn prepares students for their next step in life; including progression onto our 3D Design double and triple courses. Further progression onto a wide range of design courses in further education is common with students moving on to architecture, graphic illustration, interior design, animation and product design to name a few.

Course will be assessed in the following ways:

Unit 1: Written Paper – 2 hours – 120 marks –40%

Unit 2: Coursework and Making – 90 marks – 60%


Year 10 Chocolate Bar Project – Students will respond to a brief set by a chocolate company to create a new chocolate bar including packaging. Students will learn about designing and creating complex packaging nets as well as the required information for food packaging. Students will also learn how to create a mould and the processes of layering a design on a laser cutter to create a 3-dimensional product.

Swatch Watch Project – Students will be given a brief to design and make a concept watch for a limited-edition Swatch watch. Students will learn how to present ideas to a professional standard through using presentation techniques such as rendering markers. The outcome will include a final prototype and completed packaging.

Phone Sock Project – Students will need to complete a neoprene phone sock and blister packaging for a public attraction of their choice. Students will learn about sublimation printing and how to create an accurate blister packaging for their own product.

In Year 11 students begin their non-examined assessment for AQA. They are given a range of contexts to choose from. Students research their contexts to produce a brief so that they can produce a range of creative and innovative design solutions. The knowledge and skills developed in Year 10 and earlier help students to work in a supportive environment through the demands of the non-examined assessment.

Resistant Materials

In Year 10 students complete a series of mini projects which allows them to build on further knowledge of materials, processes and techniques that could be used in the manufacture of their Year 11 Controlled Assessment. The mini projects consist of a ‘Small Decorative Box’, ‘bottle opener’, ‘Alessi Phone Caddy’ and ‘Pewter Key Ring’.

The 'Small Decorative Box' Project allows students to learn about a variety of woods and their categories, wood joints and appropriate wood finishes. Students work with MDF to produce the box structure of their work. They can then use acrylic paint to finish the product and learn the importance of finish. CAD and CAM is used to produce a marquetry pattern on the top of the box with a variety of veneers to create very aesthetically pleasing products.

The 'Alessi bottle opener' Project allows students to develop their knowledge on metals, working with metals and finish metals. They cut and shape sheet mild steel and steel bars. Students then learn how to attach various materials to their work to produce a very effective finial outcome. Students also learn an understanding of how to use other finishes such as sublimation printing and laser etching to improve their work.

The 'Alessi Phone Caddy' Project reconfirms students’ knowledge in 2D Design and how this can be used within their work. The project allows students to build on their knowledge of plastics and how plastics can be shaped and moulded.

The 'Pewter Key Ring' Project allows students to experience the process of casting and how effective this can be in producing creative and innovative outcomes through the use of CAD (2D Design) to create the design and CAM (Laser Cutter) to cut out the mould.

In Year 11 students begin their non-examined assessment for AQA. Students are given a range of contexts to choose from. Students research their contexts to produce a brief so that they can produce a range of creative and innovative design solutions. The knowledge and skills developed in Year 10 and earlier help students to work in a supportive environment through the demands of the non-examined assessment.



Food and Nutrition 

GCSE Food Preparation and Nutrition is a new exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition.

 Subject Content – What is covered?

Food preparation skills are integrated into five core topics:

  1. Food, nutrition and health – Macro Nutrients, Micro Nutrients, Nutritional Needs and Health.
  2. Food science – Cooking of food, Heat Transfer and the Functional and Chemical Properties of Food.
  3. Food safety – Food Spoilage, Contamination and the Principles of Food Safety.
  4. Food choice – Factors affecting Food Choice, British and International Cuisines, Sensory Evaluation, Food Labelling and Marketing
  5. Food provenance – Environmental Impact and Sustainability of Food, Food Processing and Production.


 EXAM: Paper 1: Food preparation and nutrition (50%) Written exam: 1 hour 45 minutes

The paper will be made up of 20 multiple choice questions worth 20 marks and 5 questions each with a number of sub questions worth 80 marks.

NON- EXAM ASSESSMENT (NEA): Task 1: Food investigation (15%) Written Report

Students' understanding of the working characteristics, functional and chemical properties of ingredients.  Students will submit a written report (1,500–2,000 words) including photographic evidence of the practical investigation.

NON- EXAM ASSESSMENT (NEA): Task 2: Food preparation assessment (35%) Written Portfolio
Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task.
Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved.
Students will submit a written portfolio (15 A4 pages) including photographic evidence.

 Which careers can this course lead to?

Studying food preparation and nutrition can lead to exciting and well paid career options. Consumers are becoming increasingly reliant on the food industry to develop solutions for their nutritional needs. This course could lead you into roles such as a Chef, Food Product Developer, Buyer (who travels the world sourcing new food products for manufacturers), Food Safety Inspectors, Nutritionists, Dieticians, Quality Managers, Teacher, Food Engineer, Food Scientist, Food Technologist, Food Photographer, Food Stylist, Home Economist, Hotel and Restaurant Manager, Microbiologist, working in food magazines, radio and television – for more information on food careers please visit www. http://tastycareers.org.uk/


Hospitality and Catering

The WJEC Vocational Award in Hospitality and Catering has been designed to support learners who want to learn about this vocational sector and the potential it can offer them for their careers or further study. Employment in hospitality and catering can range from waiting staff, receptionists and catering assistants to chefs, hotel and bar managers and food technologists working for supermarket chains.

 Subject Content – What is covered?

The course has been designed to develop knowledge and understanding related to a range of topics including hygiene and safety, roles and responsibility of the EHO, food laws and regulations and food allergies and intolerances. You will also learn about the job roles in the hospitality and catering industry as well as the structure of the front and back of house in catering establishments.

There is the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. In this qualification, you will also develop food preparation and cooking skills as well as transferable skills of problem-solving, organisation and time management, planning and communication.


Unit 1: The Hospitality and Catering Industry (40% of overall grade) - External exam

Duration: 90 minutes

Number of marks: 90

Unit 2: Hospitality and Catering in Action (60% of overall grade) - Internal Controlled assessment totalling 9 hours and production of a portfolio of work

How you will be graded?

L1 Pass, L2 Pass, L2 Merit, L2 Distinction, L2 Distinction*

Where can this course take you?

Successful completion of this qualification could lead to a number of possibilities. There are many local colleges that provide advanced qualifications in food, catering and hospitality e.g. apprenticeships and level 1 to 3 courses.

You could progress into careers such as a chef, dietetics, health and social care, food technologist, nursing, food production and manufacture, nutritionist, hospitality, food product development and childcare.


 EDEXCEL BTEC Art and Design (Fashion and Textiles Focus)

The course is split in to 4 units that are equally weighted.


Project title and outline


Unit 3: Communicating ideas in 2D

‘Sweet Treats’

A local children’s store has commissioned you to design a range of children’s products that are very simple in construction but, creative and exciting in their surface designs. The products can be for fashion or Interior use - suggestions include fabric shopping bag, cushion, simple dress or top.

Final products will be selected and sold in the store.

The start point for your product will be the theme Sweet Treats.


25% of the grade

Unit 1: Introduction to specialist pathways in Art and Design

‘Wearable Art’

Designers, Artists and Craftspeople have to find inspiration to inform the design and development of their work. Some designers can find this inspiration in the world around them where others purposefully seek it out. Many fashion designers have been inspired by works of art produced by painters and sculptures.

Use a piece of Art work to inspire designs for fashion pieces. Your designs can be functional fashion pieces or produced for display.


Design and make a simple fashion garment with a decorative surface detail applied to it which can be sold in a Gallery Gift Shop that is inspired by a work of Art linking to the gallery. In addition to your fashion garment you should produce:

 Visual communication Graphic designs that can be used to decorate swing tags and printed onto canvas or paper shopper bags, and

 Design Crafts- An accessory (small accessory/piece of ‘jewellery’ item also inspired by the art work you have used to inspire your fashion garment).


25% of the grade

Unit 4: Communicating ideas in 3D

‘Shoe shop showstopper’

Visual Merchandising is a huge factor in the success of any shop as the window display entices customers into the store to make purchases.

A shoe shop in Mirfield is looking to create a contemporary and exciting window display to promote their new season range of footwear.

You have been asked to create a 3D Sculpture using Textile materials and techniques to be used in the window display.


25% of the grade

Unit 2: Creative Project in Art and Design

This unit is an external unit. The theme is released by the examination board in January of Year 11. The students undertake preparation work in lesson and then undertake a 10-hour practical examination that is informed by their research and development work


25% of the grade


Students who have enjoyed and been successful at KS4 can go on to study Fashion and Clothing at Mirfield College. This course will help students access apprenticeships as well as courses such as Fashion, Buying, Fashion promotion, Styling, Merchandising, Costume Design, Teaching, and interior design to name but a few.