Design Technology – Key Stage 3 Curriculum Plan

This project gives students an introduction to working safely in a workshop using wood working tools to build a wooden toy. In addition, students will learn how to incorporate modern technology into their designs by using 2D computer aided design software. 

Hazard – Something that could cause harm or injury.

Try square – A tool used to check and mark right angles (90°).

Tenon saw – A short‑bladed saw used for accurate, straight cuts in wood.

Coping saw – A saw with a thin blade used for cutting curves and shapes.

Pillar drill – A fixed drilling machine used to drill accurate, straight holes.

Disc sander – A machine with a rotating sanding disc used to smooth edges and surfaces.

Drill bit – A cutting tool used with a drill to make holes in materials.

Isometric drawing – A 3D drawing where edges are drawn at equal angles to show depth.

Glass paper – An abrasive paper used to smooth wood or other materials (also called sandpaper).

Computer‑aided design (CAD) – Using computer software to design and draw products accurately.

Vice – A tool that holds materials firmly in place while working on them.

Evaluation – Judging how well a product or process works and how it could be improved.

Ask your child if they know the properties and differences between different timbers. 

Ask your child what tools and equipment they have been using to make their wooden toy.  Ask your child to name the key health and safety rules in the workshop.

BBC Bitesize

During this project students learn how to develop creative designs, how to construct an electronic circuit by soldering and gain an understanding of forming plastics. This further develops problem solving skills and encourages them to think how electronics can be employed into future design task.

Mind map – A diagram used to organise ideas around a central topic. Design brief – A short statement that explains what a product must do and who it is for. Specification – A detailed list of requirements a product must meet. Annotation – Short notes added to drawings to explain features or decisions. Soldering – Joining electronic components using melted solder. Side cutters – A hand tool used to cut wires and component legs. Long nose pliers – Pliers with narrow jaws used for gripping or bending small parts. Injection moulding – A manufacturing process where melted plastic is injected into a mould. Vacuum forming – Shaping heated plastic by pulling it over a mould using suction. Thermoplastic – A plastic that can be reheated and reshaped many times. Thermosetting plastic – A plastic that hardens permanently when heated and cannot be reshaped. Craft knife – A sharp hand tool used for accurate cutting of thin materials.

Ask your child if they can explain how different plastic products have been shaped.

Ask your child what thermosetting and thermoforming plastics are, and the properties of each. Ask your child to explain how electronic circuits are assembled 

BBC Bitesize

Over the course of the term, we make a series of dishes that teach us to use all the equipment in the kitchen safely and hygienically. We are developing a range of food preparation and cooking skills whilst learning about the eat well plate. Our aim is to understand the ingredients we use in order to create healthy and nourishing meals and desserts.

Hygiene – Keeping yourself, equipment, and work areas clean to prevent illness. Carbohydrates – Nutrients that provide the body with energy, such as sugars and starches. Protein – A nutrient needed for growth, repair, and maintaining the body. Dairy – Foods made from milk, such as cheese, yoghurt, and butter. Bacteria – Microscopic living organisms; some are helpful, while others can cause illness. Dextrinization – A chemical change where starch turns brown when heated, adding flavour and colour. Sifting – Passing dry ingredients through a sieve to remove lumps and add air. De‑seeding – Removing seeds from fruit or vegetables. Simmering – Cooking food gently in liquid just below boiling point. Boiling – Cooking food in liquid at a high temperature where bubbles rise rapidly. Nutrients – Substances in food that the body needs to grow, function, and stay healthy. Texture – How food feels in the mouth, such as crunchy, smooth, or soft.

How to support your child at home

Ask your child to support you in the kitchen.  Re-cook any recipes you have already cooked at school and try to improve or modify them. 

BBC Bitesize

Building on the workshop skills developed in Y8, this metal working project focusses on developing expertise using another material. Students learn to follow an engineering plan to build a metal trowel.

Steel – A strong metal made from iron and carbon, commonly used in construction and manufacturing.

Metal working vice – A tool fixed to a bench that holds metal securely while it is worked on.

Scriber – A sharp tool used to mark lines on metal surfaces.

Spring dividers – A measuring and marking tool used to draw circles or transfer distances.

Odd leg calipers – A tool used to mark parallel lines or measure distances from an edge.

Steel rule – A rigid metal ruler used for accurate measuring and marking.

Emery paper – An abrasive paper used to smooth and finish metal surfaces.

Anthropometrics – The study of human body sizes and measurements used to design products.

File – A hand tool with a rough surface used to shape and smooth metal.

Nylon hammer – A hammer with a nylon head used to shape metal without damaging the surface.

Rivet – A permanent metal fastener used to join pieces of material together.

Engineers blue / layout fluid – A coloured liquid applied to metal to make marking out lines easier to see.

Ask your child to explain the different types of metal and their properties.

Ask your child what tools and equipment they have been using to manufacture their steel product and explain how they are used. Ask your child to explain different metal joining and finishing methods.

BBC Bitesize

During this project, students develop an understanding of mechanical systems and experiment incorporating movements into their own creative designs. In addition, students are introduced to a range of technical drawing skills, including isometric, orthographic and 2-point perspective.  This knowledge informs future design work.

1 point perspective drawing – A drawing where lines go towards one vanishing point to show depth.

2 point perspective drawing – A drawing that uses two vanishing points to show more realistic depth and angles.

Isometric drawing – A 3D drawing where vertical lines stay vertical and other edges are drawn at equal angles.

Line weight – The thickness of lines used in a drawing to show importance or detail.

Rendering – Adding colour, shading, and texture to make a drawing look realistic.

CAD (Computer‑Aided Design) – Using computer software to design and draw products accurately.

Extrude – A CAD command that turns a 2D shape into a 3D form by extending it.

CAM (Computer‑Aided Manufacturing) – Using computers to control machines that make products.

Mechanism – A set of moving parts that work together to do a job.

Cam – A shaped wheel or object that turns to create movement.

Follower – A part that moves in response to the cam’s shape.

Linkage – A system of connected rods or parts that transfer movement.

Ask your child what thermosetting and thermoforming plastics are, and the properties of each.

BBC Bitesize

Free On-line CAD programs:

Sketchup

Onshape

Throughout this term we build on the cooking and preparations skills taught in year 7, increasing the technical difficulty with each recipe. Discussing the implications of each food source, learning about food related illness and how to modify dishes to meet their nutritional needs.

Energy needs – The amount of energy a person needs each day to stay healthy and active.

Sources of energy – Foods that provide energy for the body, such as carbohydrates, fats, and proteins.

Obesity – A condition where a person has too much body fat, which can affect health.

Cardiovascular – Related to the heart and blood vessels.

Moderate intensity – Physical activity that raises the heart rate and breathing but still allows you to talk.

Joules / kilojoules – Units used to measure the amount of energy in food.

Rubbing‑in – A cooking method where fat is mixed into flour using fingertips until it looks like breadcrumbs.

Forming and shaping – Making food into a specific shape or size by hand or using tools.

Seasonality – Using foods at the time of year when they are naturally grown and harvested.

Digital temperature probe – An electronic tool used to measure the internal temperature of food.

Yeast – A living microorganism used in baking to make dough rise.

Ask your child to support you in the kitchen.  Re-cook any recipes you have already cooked at school and try to improve or modify them.

BBC Bitesize

Building on skills learnt in Y7 and Y8, students complete a more advanced project where they follow a complex engineering drawing to build a wooden storage. They learn about a wider range of workshop machinery and production techniques. Graphic communication skills are further developed with hand drawings and through the use od CAD.

Risk assessment – The process of identifying hazards, evaluating the likelihood and severity of harm, and deciding how to reduce risks.

Control measure – An action or method used to eliminate or reduce a risk or hazard.

Engineering drawing – A technical drawing that communicates how an object is designed and made using standardized symbols and views.

Dimension – A numerical measurement shown on a drawing that defines size, length, width, height, or position.

Scale – The ratio between the size shown on a drawing and the object’s actual size.

Specification – A detailed description of materials, dimensions, finishes, and performance requirements.

Dowel – A cylindrical pin used to align or join two components accurately.

Clearance hole – A hole large enough for a fastener to pass through without gripping the material.

Pilot hole – A small pre-drilled hole that guides a screw or larger drill bit and prevents splitting.

Quality control – The process of checking products or processes to ensure they meet required standards.

Tolerance – The allowed variation in a dimension or measurement.

Ask your child to name and explain the tools and production process they have been using. Encourage practicing technical drawing and exploring the freely- available CAD software.

BBC Bitesize

During this project students develop more advanced design skills by mastering 2D Computer Aided Design (CAD) and exploring 3D CAD. They begin with precise 2D technical drawings, learning to apply dimensions and industry standards for clear communication. Next, they progress to 3D modeling, using tools like extrusion and rendering to transform sketches into realistic digital prototypes. Students design a functional product and produce a portfolio showcasing both 2D and 3D work.

CAD (Computer‑Aided Design) – The use of computer software to design and draw products accurately.

3D Modeling – Creating a three‑dimensional digital model of an object on a computer.

Extrusion – A CAD process where a 2D shape is stretched into a 3D form.

Rendering – Creating a realistic image of a design, showing colour, texture, and lighting.

Dimensioning – Adding measurements to a drawing to show sizes and positions.

Scale – The ratio between the size shown in a drawing or model and the real object.

Tolerance – The allowed amount a measurement can vary and still be acceptable.

Portfolio – A collection of work that shows the design process and final outcomes.

Prototype – An early model made to test and improve a design.

Orthographic projection – A way of drawing an object using separate 2D views (front, side, plan).

Isometric projection – A 3D drawing method where edges are drawn at equal angles to show depth.

Encourage your child to experiment with sketchup and onshape online and demonstrate their skills.

Free On-line CAD programs:

SketchupOnshape

Building on the knowledge and skills developed from years 7 and 8. Our aim is to increase the level of technical skills and learn how to create and modify recipes to meet the various needs of people at certain ages. We will learn to design and create dishes influenced by other cultures.

Spores – Tough, dormant cells produced by some microorganisms that can survive heat and harsh conditions.

Bacteria – Microscopic living organisms, some of which are useful while others can cause food spoilage or illness.

Bacillus cereus – A type of bacterium that can cause food poisoning, often linked to cooked rice and starchy foods.

Long life – Foods that can be stored for a long time without spoiling, usually due to processing or packaging.

Traceability – The ability to track a food product through all stages of production, processing, and distribution.

Sustainability – Producing food in a way that protects the environment and resources for the future.

Consumer confidence – How much trust consumers have in the safety and quality of food products.

Food security – Having reliable access to enough safe, nutritious food for everyone.

Organoleptic properties of a food – The characteristics of food that can be sensed, such as taste, smell, texture, and appearance.

Solubility – The ability of a substance to dissolve in a liquid.

Absorptive capacity for fats – How much fat a food can soak up during cooking or processing.

Ask your child to support you in the kitchen. 

BBC Bitesize