In the Design and Technology department, your child will experience a curriculum rich in challenge and excitement. We aim to introduce students to a variety of materials and technologies all of which takes place in our stunning Design and Technology block, which as a school, students and teaching staff are very proud of. If you would like a tour of our department or would like to ask any questions regarding the work that our students complete, please don’t hesitate to get in contact with myself at The Academy of St Nicholas. Please read on for a description of the projects that your child may complete in the Design & Technology department. At Key Stage 3 (Years 7-8) students complete projects on a rotation, experiencing different aspects of Design and Technology.



Using creativity and imagination, pupils design and make products that solve real and relevant problems within a variety of contexts. Pupils learn how to take risks, becoming resourceful, innovative, enterprising and capable citizens.
In Years 7&8  students rotate through units of Design and Technology in: Product Design, Construction/joinery and Food Studies. Students will tackle projects such as advertisement, night lights, wooden tables and healthy foods as well as making model action figures.
Students will build a range of skills in all these areas and learn how the design process works as well as working through a practical journal.
Year Autumn term Spring Summer
Year 7 Pupils on a rotation between product design, construction and food studies. They will look at specifications, design briefs and client briefs. Food students will investigate nutrition and the principals of healthy eating. Many lessons will be practical based to enable pupils to gain the skills they require to take them into key stage 4. Pupils will complete their logbook of events and photographic evidence of the products they have made will form evidence of the progress they have made.
Year 8 Pupils will work on a rotation making action figures for product design and joinery skills for construction. Food students will look into micro, macronutrients, and menu planning following a client brief. Pupils will complete their logbook of events and photographic evidence of the products they have made will form evidence of the progress they have made.
Year 9 Food – Cooking methods and nutrition Food – working towards a client brief for an event and menu planning Food – unit 6 plan, prepare, cook and finishing food
Construction – being able to repair defects to the built environment Construction – Applying techniques in completion of tasks and use tools in completion if repair tasks. Construction – Understanding the built environment.
Design  –  Btec assignment brief following an assignment from specification Design  – assignment brief (2 ) following  a BTEC assessment crib sheet Design  –  Art and design portfolio techniques


BTEC Hospitality

  • inspire and enthuse learners to consider a career in the hospitality industry, support progression to a more specialised level 3 vocational or academic
  • give learners the opportunity to gain a broad understanding and knowledge of, and skills in, the hospitality industry

Pupils will complete 3 coursework units and one exam unit.


BTEC Engineering

BTEC Engineering Gives learners the opportunity to gain a broad understanding and knowledge of the engineering sector & develop a range of personal skills and techniques, through the selection of optional generic units that are essential for successful performance in working life

  • Gives full-time learners the opportunity to enter potential employment within a wide range of engineering sectors such as mechanical, automotive and electrical.
  • There is one exam unit and 3 assignments to complete


WJEC Constructing the built environment

  • Constructing the Built Environment Level 1 / 2 Award is designed to support learners in developing an awareness of certain key considerations. It mainly supports learners in schools and colleges who want to learn about the construction industry from the build perspective. It provides learners with a broad introduction to the different trades involved in the sector and the types of career opportunities available.
  • The award is made up of three units, each having an applied purpose which acts as a focus encouraging learners to consider how the use and application of their knowledge, understanding and skills impacts on individuals, employers society and environment.
Year Autumn term Spring Summer
Year 10 Food – unit 6 plan, prepare, cook and finishing food and unit 1 exam

Construction – unit 1 adding value to the built environment

Unit 3 sustainable built environment

Design – unit 5 developing an art and design portfolio – internally assessed

unit 6 investigating contextual references in art and design

Unit 3 food safety and healthy and safety in the hospitality industry
Year 11 Food – Unit 1  exam revision  and unit 2 working in the hospitality industry

Construction  – unit 2 maintaining  a built environment

Design  – unit 2 creative project in art and design  exam unit. Brief given to candidates from exam board

Unit 1 – introduction into pathways in art and design



BTEC Food and Beverage Service Supervision

Who is the qualification for?

This qualification is for learners who want to progress further in a career within the Hospitality Industry in a Front of House Role. It is designed for Post-16 students as part of a wider study programme. It is an ideal qualification for learners intending to progress directly to employment within Hospitality and Catering services.

What does the qualification cover?

This qualification has been developed in consultation with employers within the hospitality sector to ensure learners develop the skills and behaviours that will give them the best opportunity to be successful when applying for work.

All the content of the qualification is mandatory and relates directly to the skills, knowledge and behaviours expected by employers in the hospitality sector. The areas covered include:

  • principles of food and beverage service, including the preparation of hot and cold beverages (including the use of alcohol)
  • how to plan and run a successful event
  • supervising the front of house area including food service staff
  • complying with current and relevant legislation and following appropriate procedures.

Learners will also enhance their broader skills in literacy and numeracy, which will be invaluable in supporting progression in other areas. In addition, learners will develop transferable technical and practical skills in communication (working with colleagues, customers and clients), and research and project work (providing an opportunity to demonstrate reflective practice by suggesting alternative approaches to a problem).


You can find more information about the curriculum the school is following by contacting Mr Tudor by email or calling 0151 230 2570.