Design & Technology

The Design and Technology curriculum at HAB is designed to give students the knowledge to be able to design, make and evaluate products as well as learn the technical knowledge associated with Design and Technology.

The curriculum is designed to inspire students' curiosity and fascination about both the history of products and how products have evolved to solve problems.

Students will develop the practical skills as well as draw on subject knowledge from across the curriculum to learn to build, design, develop and evaluate products that fulfil design briefs. They will learn about how to consider others’ needs, wants and values to help make products relevant and desirable.

As well as a range of projects from building a loud speaker, radio and microphone, through understanding levers and mechanical systems to developing compression technology to store music for rapid retrieval online, students will undertake a deep and thorough food technology programme.

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Food technology

In the food technology programme students developing a range of practical skills to enable them to cook independently using a range of commodities, techniques, utensils and electrical equipment.

Students will cook a range of predominantly savoury dishes, including those from different culinary traditions, preparing them for independent living later in life. Students will develop knowledge of excellent hygiene and food safety when preparing, storing, cooking and serving food. Students study a cumulative curriculum developing an understanding of the nature of food, what it contains, how it is produced and its contribution to satisfying the nutrient requirements of different groups. We provide students with the knowledge and skills to be able to make informed choices about diet and health and cook balanced, nutritious meals.

The curriculum is planned cumulatively so that each year students add layers to this knowledge to further deepen their understanding of the skills and how to apply them successfully. Students develop their substantive knowledge of food by learning about the relationship between food, nutrition and health. They will study the function and sources of different nutrients, the benefits of a healthy balanced diet and the consequences of poor nutrition. Students will cover the up to date government guidelines for health. They will explore food provenance to understand the source, seasonality and characteristics of a range of ingredients. Students will explore the reasons behind the food we choose to eat. Students will consider how economic, ethical, environmental and socio-cultural factors influence food availability and choice.

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The progression model for all years can be downloaded below.