Product Design

Name Role
Mr P Gillespie Head of Department e-mail
Miss H Patel Teacher of Product Design & BTEC Fashion/Accessories e-mail

Food Studies

Name Role
Mrs N Orton Head of Department e-mail
Miss H Patel Teacher of Food Studies e-mail
Miss E Coggins Teacher of Food Studies e-mail


Name Role
Mr R Philips Technician e-mail
Ms J Breen Technician e-mail

Design Curriculum Intent Statement
Food Studies Curriculum Intent Statement

All members are qualified and committed professionals who are dedicated to the success and welfare of the students in their care. High expectations are placed on students to perform to their best ability, behave sensibly and act with care and responsibility towards themselves, others & the environment around them.

Product Design at St Paul’s
We are an innovative, dynamic and creative faculty with a wealth of experience and a passion for Design and Textiles. As a team of 3 specialist teachers and 1 full time technician we seek to provide learning opportunities that challenge and encourage students to develop their appreciation and understanding of  Design & Technology, We encourage our students to develop their confidence and independence and perform to their highest ability, promoting resilience and celebrating success.

We aim to provide students with learning opportunities which stimulates creativity and encourages a desire to explore, evaluate, and apply their knowledge and skills in an ever changing world. Technology is all around us and the basic principles of evaluating whether products are well designed, safe and functional are essential skills to have. We hope to instil an appreciation of beauty, aesthetics and personal values as well as recognising how to use human skills and natural resources responsibly. At St Pauls we promote respect for cultural diversity & heritage and an appreciation for learning from the natural world and biomimicry. Our students are encouraged to use Art & Design of the past to inspire and motivate design for the future. Working in an iterative context, our students  are able to embrace the fast pace of technology and are encouraged  to be imaginative and creative when problem solving , always looking at opportunities to develop a broad set of transferable skills to enhance  living in an exciting modern world.

Our Facilities
We are proud to offer our students an exciting new learning environment that includes brand new studios, workshops and teaching areas based in Textiles and Product Design. We have a variety of new equipment in workshops to facilitate projects and practical work at all key stages including CAD/CAM equipment laser cutter and a 3D printer.  We also have a dedicated Apple Mac suite to use throughout the faculty and students have access to laptop banks and tablets to support their learning.

Design & Technology
Through the process of designing and making, critically evaluating and applying technical knowledge students begin to think independently and solve technical problems. Classes are mixed ability and we use the latest technologies to inspire and motivate our students to learn, expand their knowledge and broaden their understanding of their environment.

At KS3 we build on skills that Year 7 students have brought with them from primary school and deliver  a two year rotational course in all Design specialisms .This aims to introduce basic practical skills and knowledge so that students can feel confident , successful and safe in a practical environment. These 17 week rotations of 1 hour lesson a week  are completed at the end of year 8.

In year 9 students are given the opportunity to choose GCSE Product Design or BTEC Textiles for a 3 year course of study.

Product Design
Students will follow key national curriculum guidelines throughout the Design Process in Product Design, including Design, Make and Evaluate. Students will complete a range of products at Key Stage 3 providing them with the skills and knowledge they require to undertake GCSE Product Design at year 9.

At Key Stage 3 students will become accustomed to using a range of industrial equipment allowing them to manipulate materials, becoming proficient in the use of Fret Saws, Strip Heaters, Disc Sanders, Buffing Wheels and a range of hand tools. Students will also be given the opportunity to use CAD/CAM in Product Design developing Products in 2D and 3D Computer Aided Design.

During key stage 3 students cover a variety of creative and practical activities, pupils are taught the knowledge and understanding of structures both man made and natural. These are driven by a number of timed tasks throughout the 14 week period. Students undergo a series of research tasks  into what is considered to be good design. From their research they will design an innovative solution and produce a model that has commercial viability.

The tasks/challenges range from the ‘Egg’ Project where students research recyclable materials that have different properties. Through vigorous testing of the materials students go on to design and make a product that will protect an egg from destruction. Further projects require a different set of skills, and include structures and product analysis.

Students will embark on a variety of Design and Make projects  at Key Stage 3 providing them with the skills and knowledge they require to undertake GCSE Product Design at Key Stage 4. Products include Acrylic Desk Tidy, Ergonomic Pen, Key Ring, E-Textile Lamp, bookends and clocks. As part of the design process, students will learn about the essential need of prototyping products before they are manufactured and learn the need to use resources and production processes correctly and accurately with the emphasis being on Quality Control in the fabrication stage, so leading to a product of high quality. When designing and making students learn within design Make and evaluate existing products. Technical knowledge is developed throughout the construction, application of materials and properties. Students also understand the use of  smart/modern materials eg Fibre Optic and Kevlar in their design ideas.

In year 7 & 8 students are taught through creative and practical activates the knowledge, skills and understanding of how to successfully manufacture a textile product. These skills include focused tasks where students are taught specific technical knowledge and designing skills as well as manufacturing skills.  These include the selection and use of specialist tools, techniques, processes equipment and machinery. Including CAD/CAM  Students will be taught new decorative techniques which are not familiar to them. i.e. from different cultures, which will also give them the opportunity to develop their research skills.  In year 9 students will use all of the skills they have learnt in previously years to create their own original product. Students will have to have an understanding of the user needs as well as individual likes and dislikes when designing and manufacturing new textile products. In year 9 students will learn about environmental issues such as the negative impact that textiles manufacture is having on the world’s natural resources. How do we educate today’s throwaway society, to stop throwing out reusable clothing? Students will be given the challenge of bringing a textile product from home and  then creating their own design brief and  specification they will then manufacture a new textile product from the old product. Students will have 8/9 weeks to complete this project and then evaluate how successful their product has been.

We provide an afterschool design club for KS3 students every week, where students can continue with their project work and take advantage of the school’s resources using manufacturing techniques that they would not normally be able to use in a KS3 design lesson.

KS3 Design Curriculum Journey Plan

Key Stage 4
AQA – GCSE Product Design and BTEC in Fashion/Accessories
GCSE Design and Technology: Product Design enables students to design and make products with creativity and originality, using a range of materials and techniques.

Choosing either a Product Design, Resistant/Compliant Materials or Textiles area to focus their studies, Year 9 will provide students with the opportunity to further expand, enhance and develop their knowledge and understanding of product design. They will build upon their skills learnt in year 7 and 8.

St. Paul’s students taking up the GCSE Product Design course, will enter into a 3 year program of study, experiencing challenging short projects in year 9 and 10 including a mock exam and skills audit. Students will be set short courses to help them to further their knowledge of a variety of materials and manufacturing techniques

The summer break will see students given a research project based on a theme that they will take forward as their final project in year 11.

Year 11 students will be put into a challenging design environment, where they will complete their final year Design and Make project including the completion of their coursework folder.

The course is broken down into 50% coursework and 50% exam. Students will be entered into the exam in June of their final year of study.

KS4 Design Curriculum Journey Plan

AQA A level Product Design
A-level Design and Technology: Product Design (3-D Design) helps students take a broad view of design and technology, develop their capacity to design and make products and appreciate the complex relations between design, materials, manufacture and marketing.

The specification retains much of the content of the previous A-level specification and continues to provide students with the opportunity to design and make a product (or in the case of AS, a number of smaller products) in both years of the course.

The course has 50 per cent coursework in order to recognize the importance of practical work within this subject. 50 per cent is a formal examination which supports the theory as outlined below.

KS5 Design Curriculum Journey Plan

Food Studies
The Food Studies Department is a busy, vibrant and popular department. The focus is to promote a love of cooking whilst acquiring the knowledge and skills through practical work to apply the principles of nutrition and healthy eating .The aim is to embrace and celebrate success for all in a creative “can do” environment where a positive attitude is seen as the only option. Teamwork and peer group support is valued and pupils are individually supported and guided at all levels in order to achieve their potential grade. As a compulsory component of the National Curriculum, Food students will become competent in a range of cooking and food preparation techniques from selecting the correct equipment and utensils, applying the correct methods and skills and applying an awareness of taste, texture and appearance to cook a wide variety of predominantly savoury dishes.

In year 7 and 8 students will be able to identify equipment and utensils and become confident in using these to produce  a range of foods varying in different levels of difficulties. They will be able to explain the importance of Hygiene and Safety and apply these rules and procedures in a food preparation area.  Students will become competent  and confident when using equipment and applying skills and procedures and will be able to use this to develop their independence and resourcefulness. With relevance to the NHS ‘Eatwell Guide’ and ‘8 tips to Healthy Eating’, students are taught the principles of nutrition and how to apply this information when cooking.  They will also consider the function, nutrient profile, food science, provenance, sourcing and sensory attributes of ingredients. Students are also given the opportunity to research, design and evaluate new food products based on user needs and function.

AQA GCSE Food Preparation & Nutrition
GCSE Food Preparation & Nutrition enables students to progress from their KS3 food based knowledge and practical making skills to be able to confidently make new Food based products and recipes for specific user needs. In todays society, having these essential skills for life based on sound food knowledge and practical making skills will not only provide a valuable qualification but also set students up with some lifelong transferable skills and knowledge which they can use every day.

In year 9 students can opt to take GCSE Food Preparation & Nutrition and follow a 3 year GCSE programme. Students will build on the skills gained in year 7 and 8 and will cook and evaluate a range of predominantly savoury dishes. Using a range of commodities and foods around the world students are able to experience and develop an appreciation of a variety of flavours, textures  and qualities of foods and dishes that they might not be familiar with.

In years 10 and 11 students will have a deeper learning experience of the topics studied in year 9.  The course continues to on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the functional & chemical characteristics of food materials. At its heart, this qualification focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition.

Food preparation skills are integrated into five core topics:
Food, nutrition and health
Food science
Food safety
Food choice
Food provenance

Studying these topics, will enable students to make the connections between theory and practice to apply their understanding of food and nutrition to practical preparation.  High importance is placed on developing practical skills in order to enhance student’s confidence and capability when designing their own food recipes and products, this course also encourages students to be independent, self-reliant and highly organised as they will be expected to bring ingredients, weighed out and prepared from home.

The students will be assessed through 3 different tasks.

50% exam
50% non-exam assessment (NEA).

Question paper split into two sections.
NEA consists of one food investigation (a 1,500 to 2,000 word report) and one food preparation assessment (plan, prepare, cook and present a final menu of 3 dishes)
Task 1: Food investigation (30 marks).  This involves students’ understanding of the working characteristics, functional and chemical properties of ingredients through Food Science experiments.
Task 2: Food preparation assessment (70 marks). This assesses 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 3 hours, planning in advance how this will be achieved.

Finally a written exam: 1 hour 45 minutes,  100 marks,  50% of GCSE, students theoretical knowledge of food preparation and nutrition.

GCSE Food Preparation and Nutrition will equip you to go on to further study. After taking this course you could embark on AS or A-level study, begin an apprenticeship or perhaps begin employment in the catering or food industries. You’ll also have the knowledge and skills to feed yourself (and others) affordably and nutritionally for life.

The skills you develop through the study of food preparation and nutrition will support your study of a wide range of other subjects and can be studied in combination with any other GCSE course. In terms of subject knowledge, the nutrition and health may particularly complement the study of biology and physical education. Food preparation and nutrition also helps you to learn how to work independently and manage your time – skills valued by both higher education, institutions and industry alike.

Learning Journey Lesson Sequencing