Statement of Intent

At St Gregory’s Catholic School, the Design & Technology curriculum provides every student with the opportunity to apply the design process to real world scenarios. This takes place within the three disciplines of Food & Nutrition, Textiles, and Product Design. Students experience and learn the safe use of a wide range of tools and equipment across the Food rooms, Textiles studio and workshops through projects that present increasing challenge year on year. Students combine CAD/CAM and the development of technical knowledge, including the science behind diet and cooking, with a broad array of practical skills and creative thinking to design and make products. Investigations are inspired by a wide range of designers, Textiles artists and Food and cooking techniques from around the world. Students will investigate how different cultures have contributed to Technology. 

The skilful application of the design process is shown through a good understanding of the working properties of materials and processes and how this is applied to the needs of the user. Students reflect on ingenious products and inventions and ways in which design can improve the quality of life.  This evolves through design, making and the manufacture of quality products and dishes that are diverse in taste and texture. In Food Technology we explore healthy diets, food provenance and environments and the social influences of food which exposes students to ways of accessing, preparing and sharing food with others (social interactions).  

By the end of their time at St Gregory’s students have a wealth of practical knowledge, they are resilient and are proficient in responding creatively yet methodically to a brief. Our students demonstrate original ideas, accomplished fine motor skills and an ability to analyse, evaluate and solve practical problems. They show an appreciation for using resources in a responsible and renewable way, creating sustainable products for the society in which they live.