DESIGN & TECHNOLOGY

The Design & Technology team at Richmond Park Academy encourages students to adopt an imaginative, creative and practical approach to problem-solving. This is achieved through designing, making and evaluating products.

It is important that students experience a wide range of technological challenges which will encourage them to think through practical problems before developing potential solutions.

One of the most popular elements of design and technology at Richmond Park Academy is the making, or practical outcomes. We pride ourselves in our ability to get the best out of our students who, year after year, produce stunning products after going through the all important design process.

There are three areas studied in design and technology which are textiles, food technology/catering and product design.

This year we will be enriching our students' learning with visits to the Design Museum and the V&A as well as inviting specialists into school to lend their expertise. We are also always looking to develop cross-curricular links, for example with science, art, ICT as well as history and geography.

More information about the National Curriculum for Design and Technology.


Key Stage 3

Year 7
In Year 7 students have two 50 minute lessons of design and technology per week which will be part of four exciting cross-curricular projects. Students will spend a term and a half on each:
  • Food Technology - Five a day
  • Product Design - Earphone tidy
  • Textiles - Mini-me
  • Graphics – Emoji project
Year 8
In Year 8 students have two 50 minute lessons of design and technology per week.
  • Food Technology: Meal in minutes
  • Product Design: Solar Panel Light
  • Textiles:Teenage cushion cover
  • Systems and Control: The Water Log Ride
Year 9
In Year 9 students have two 50 minute lessons of design and technology per week. There are three projects which will run on a carousel system and each group will spend one term in each.
  • Food Technology: Party food
  • Product Design: Spatial design
  • Textiles: Bandana Project
  • Systems and Control: The Water Log Ride
Option Groups
9T students also have an extra 50-minute lesson per week where they will have the opportunity to work in the three different subject areas on a series of enterprise projects. These will change throughout the year. All KS3 students are assessed after every project their progress is recorded on our Doddle assessment system and effort grades provided. Students are set one homework every two weeks which should take Years 7, 8 and 9 a minimum of 30 minutes.

Key Stage 4

At Key Stage 4 the students take GCSE exams in the following subjects: Product design, Art textiles and Food and nutrition. 

Product Design (OCR)
  • Students will how to design iteratively. Students will learn to model, prototype and test and evaluate ideas.
  • Learning about technical drawing.
  • Learning about and working with wood, metal and plastic.
  • Environmental issues.
  • Developing designing and presentation skills.
  • CAD/CAM: Laser cutting and 3D printing.
Art Textiles (AQA)
  • Decorative techniques
  • Garment construction
  • Investigating, researching the work of others
  • Generating designs
  • Producing final products such as cushion covers, wall hanging, costumes etc.
Food and Nutrition (EDUQAS)
  • Food commodities
  • Principles of nutrition
  • Diet and good health
  • The science of food
  • Where food comes from
  • Cooking and food preparation
Students in Year 10 have three 50 minute lessons a week and Year 11 have four 50 minute lessons. All will receive a minimum of one homework every week. The design process, however, is ongoing and therefore students will always have some element of it to do at all times throughout Year 11. The students are regularly assessed through practice GCSE questions and mock papers.

Key Stage 5

At Key Stage 5 the students have the opportunity to take A Level Product Design and BTEC Hospitality and Catering Level 3.

Product Design (OCR)
  • Initiate design solutions, develop, test and trial working models and prototypes;
  • Develop and sustain imagination, innovation and flair when working with concepts and materials;
  • Develop an understanding of contemporary design and technological practices and consider the uses and effects of new technologies and modern materials;
  • Develop thinking skills, financial capability, enterprise and entrepreneurial skills.
Hospitality and Catering (BTEC)
  • The Hospitality Industry Principles of Supervising Customer Service Performance in Hospitality
  • Providing Customer Service in Hospitality
  • Financial Control in Hospitality
  • Food and Drink Service
  • Asian Food
  • European Food
  • Contemporary World Food
  • Alcoholic Beverage Service
  • Planning & Managing a Hospitality Event
  • Personal Selling & Promotional Skills in Hospitality