Design, Art & Technology

The Faculty

Mr S Simmons Head of Faculty
Mr G Fey Second in Faculty
Ms E Tallis Head of Art and Design
Mrs R Cameron Teacher of Art and Design
Mrs K Hobley Teacher of DAT
Miss E Sutton Teacher of Food, Preparation and Nutrition
Mrs R Collett Design, Art and Technology Technician
Mr S Brochot Design, Art and Techonology Technician

The Faculty has a range of specialist rooms that coprise of:

  • 2 Well equipped workshops
  • Design/CAD studio
  • Food room
  • Textiles room
  • 3 Art studios and Kiln room
  • Leaf Restaurant with 2 kitchens and a teaching space

Design Technology as the central aim of developing the intellectual capacity and practical skills of the students through the process of investigating, designing and making products. The aim is that students should develop an interest in design, nutrition, enjoy working with equipment and materials and develop confidence, adaptability and pride in their work.

The Design Technology Department is very well equipped for facilities for product design, textiles, food and nutrition, Computer Aided Design and Manufacture (C.A.D and C.A.M).

KS3 Curriculum

In Year 7, 8 and 9 students experience the different areas of Design & Technology that St Katherine’s has to offer.   Students are taught in a carousel system over five one hour periods per fortnight. By Year 9 they will have covered Food, Materials Technology, Product Design and Textiles which lead onto a range of GCSE or equivalent subjects.

KS4 Curriculum

At KS4, students have the opportunity to further develop their Design & Technology skills by specialising in one or two of the many different pathways from a choice of:

Engineering Design

Engineering is everywhere. Look out of the window and you’ll probably see something that’s been engineered. It’s fundamental to our modern economy and key to driving change and innovation. The Cambridge Nationals in Engineering reflect this and provide you with a solid foundation for understanding and applying this subject in their future working lives. 

Engineering design is a process used to develop and enhance new products and systems as a response to market opportunities. This qualification is an opportunity for you to develop a design specification and study the processes involved in designing new engineered products. You will use practical skills such as drawing, computer modelling and model making to communicate design ideas. The qualification will also encourage you to consult with a client and, with its practical focus, will engage them in producing, testing and evaluating a prototype in the form of a model.


This qualification is 120 Guided Learning Hours, and is equivalent to a GCSE in both size and rigour. 

Students have multiple opportunities to sit the exam and centre assessed units providing you with a flexible delivery model to meet your students’ needs.

Course Outline

The course is made up of the following 4 units:

R105 Written exam 25%

R106 Coursework task 25% - Product analysis and research

R107 Coursework task 25% - Developing and presenting engineering designs

R108 Coursework task 25% - 3D Design realisation


The course will support you progressing to A Levels such as Product Design or to Cambridge Technicals in Engineering or other Further Education courses.


Food Preparation & Nutrition GCSE level:

If you are interested in what you eat, and/or you are interested in a career in the Food Industry, then you should consider taking food preparation and nutrition GCSE.  It is an interesting and varied course leading to a qualification that could be the opening to hundreds of careers.


Written Examination 50%: The paper will test a candidate’s knowledge and understanding of food preparation and nutrition through both multiple choice questions and various long and short answer questions. (1 hour 45 minutes)

Controlled Assessment:

There will be 2 assessed practical tasks that take place in Year 11.  Students will be required to produce a portfolio showing their research, designing, making and evaluations of the foods produced.

Task 1: Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation.

Task 2: Written or electronic portfolio including photographic evidence. Photographic evidence of the three final dishes must be included.

Course Outline:

  • Food, nutrition and health
  • Food science
  • Food safety
  • Food choice
  • Food provenance


It is an ideal GCSE course for any students: attracted to a health or medical related career; interested in sport and health; or wishing to enter the catering, hospitality and food production industries.



All KS3 groups are taught Art & Design two lessons per fortnight. Every year group will learn skills using a wide variety of media and will complete some 2D, 3D and printmaking work during each academic year. Students will also explore the work of a wide range of artists.


At KS4, students' course work makes up 60% of their art GCSE and their practical art exam project (started in Term 3 of Y11) accounts for 40%. KS4 students follow the AQA examining board. Art and Design students are expected to experiment with a variety of media within painting, printmaking and sculpture and also use photography whilst making links to the work of relevant artists. Students are set two coursework projects before completing their exam project; for all these they must complete drawing work, artist research, development of personal ideas and a final piece using methods and media of their choice. Students will be expected to visit art galleries independently to help develop and strengthen their coursework and we run a yearly trip to local galleries open to all students in Y10.


The coursework element of this course constitutes 60% of the marks available in the final assessment and the exam project, the remaining 40%.



The Catering and Hospitality industry is made up of many sectors, including hotels, restaurants, pubs, visitor attractions, events management and contract catering.  At St Katherine’s we offer a Level 2 vocational course in hospitality that will give our students a taste of the huge range of job opportunities which exist in this young and dynamic service industry.

This industry is Britain’s fourth largest and it accounts for 25% of all new jobs created since 2010, with the majority of these jobs being taken up by young people.

Learning takes place in our state of the art professional kitchens and training restaurant – The Leaf at Ham Green.  St Katherine’s is one of the only school in the nation to have full professional catering facilities including kitchens and a licensed fine-dining restaurant that is open every Thursday during term-time to paying customers.  This gives our students the chance to gain valuable practical experience under the watchful eye of their tutors.


The course comprises of two units over the two years:

Unit 1: The Hospitality Industry (90 minute online external assessment)

Unit 2: Hospitality and Catering in Action (9 hours of practical assessment)

Course Outline:

You will use a Chromebook to add content to an electronic exercise book, as you develop your industry knowledge ahead of the external assessment, which is taken in Year 10. There is the opportunity for a retake in Year 11. We assess knowledge regularly through a series of paired and group activities as well as Kahoot quizzes. At the same time, you will be cooking in The Leaf kitchens to develop your cooking skills. You will also have the opportunity to work on Thursday evenings in the restaurant and gain additional experience.