Design and Technology Faculty

 The Design and Technology Faculty encompasses Resistant Materials, Food Technology, Textiles and Art.  The Faculty is housed in large specialist classrooms and takes up a large proportion of the ground floor of the original main building (The Turner Building). The Faculty also consists of a Faculty staff room, various offices, and additional spaces housing specialist equipment.

Design and Technology Curriculum 

Throughout Key Stage 3, all pupils have Design and Technology for two hours each week, taught on a termly rotation through Food, Resistant Materials and Textiles. This allows pupils to build their knowledge and understanding of Design and Technology through several different experiences, each complimenting the other and using a range of different techniques and technologies over time. Pupils also study Art for one hour per week throughout Key Stage 3.

 In Years 10 and 11, pupils have the option to choose from Food Preparation and Nutrition, Resistant Materials, Art and Design (Textiles). All these subjects are available for further study in the Sixth Form.

The Food Department

The Food Department is extremely well resourced and occupies two spacious and well-equipped rooms in the Design Technology Faculty area.  Both classrooms have interactive screens. There is good access to IT rooms. There is some part-time technician support.

Food Preparation and Nutrition in Key Stage 3

In Year 7 pupils study the Eatwell Plate and develop their practical skills when producing a range of salads, dough, crumbles, coating, melting and vegetarian cookery. They also look at the environmental impact of recycling. To prepare pupils for the GCSE course, scientific experiments and principles will also be taught.

Year 8 work involves studying the scientific principles of the effect of heat on food, heathy eating, nutrition and the prevention of food poisoning. Pupils continue to develop practical skills making shepherd’s pie, roux sauces, scones, pasta dishes, curry and all elements of a fruit trifle.

Year 9 pupils' study individual nutritional requirements and food allergies. They learn how to adapt a recipe for a variety of dietary needs and research a country of their choice, making dishes reflecting ingredients staple to that country. Practical skills include making a range of main meal dishes such as lasagne, spring rolls, risotto and making and decorating a celebration cake.

GCSE Food Preparation and Nutrition

Pupils currently studying the subject in Years 10-11 follow the EDUQAS Food Preparation and Nutrition syllabus.

The Post 

An exceptional opportunity has arisen for a dedicated and highly qualified Food Technology specialist to join our thriving department.

The ideal candidate will have some knowledge and understanding in delivering GCSE Food Preparation and Nutrition, but we will welcome any applications from qualified teachers with relevant experience ready to start with us from September 2026.

The successful candidate will be expected to work closely with the rest of the Faculty team, to support a coherent approach to delivering our curriculum, and to be committed to contributing to our extra-curricular programme. It would be an advantage if candidates can teach one other DT subject including Art.

In addition to the curricular requirements, the person appointed would act as a Form Tutor and offer extra-curricular activities. 

Job Description/Person Specification

The person appointed to this post will:

• Have excellent subject knowledge
• Be a good/outstanding classroom teacher
• Be enthusiastic and energetic
• Be able to teach students of all abilities across Key Stages 3-4, and preferably key stage 5
• Have an enthusiasm for the subject and the desire and ability to convey this to students
• Demonstrate a good understanding of issues relating to technological advances
• Be highly motivated and committed to working as a team
• Ensure all students make good progress and reach their potential
• Monitor students’ progress via regular assessment, feedback and marking Provide appropriate support and promote high attainment in public examinations
• Have a knowledge of IT and its use in teaching
• Possess clear and effective communication skills
• Have a commitment to equal opportunities
• Demonstrate a commitment to continuous professional development
• Support the development of students’ communication skills and promote their acquisition of lifelong learning skills
• Be committed to extra-curricular activities
• Ensure the needs of all students are met, including students with special educational needs and disabilities
• Contribute to the wider life of the school
• Work productively and co-operatively with the line manager.