Design & Technology
Overview of Department
At Rye College, we recognise Design Technology as being an inspiring, rigorous and practical subject that is an important means of helping our students create bright futures for themselves and for the wider community. Using creativity and imagination, our students design and make products that serve to solve real and relevant problems within a variety of contexts, considering their own and others’ needs, wants and values.
Curriculum Statement: Values and Aims
Design and Technology at Rye College incorporates the following areas: Engineering, Computing, Food Technology and Hospitality and Catering.
Students learn design and making process to understand how we solve problems and create interesting, exciting products.
Areas of focus include: planning for manufacture, designing to meet specific needs, safety and skill with hand and machine tools, and an understanding of basic electronic systems. Students also build upon skills learnt throughout the Key Stage to understand materials, their properties and where they come from. Selecting the correct materials and processes are vital when designing and making products.
Using our design skills, we try to make sure that we only use resources which have as limited an impact on our environment as possible. Looking at the six Rs (reduce, re-use, recycle, rethink, refuse, and repair) and sustainability, we explore the world of manufacturing and production methods used in the workshop and in industry to create responsible and ethically aware designers and makers. Resilience. If it doesn't work, fix it!
Students are taught the importance of safe and responsible use of internet and mobile digital devices. This is a whole school approach - through assemblies, mentor time and all curriculum areas, E-Safety is reinforced so that students are aware of and can manage the risks of using the internet, but is a key part of our Computing curriculum.
Everybody needs to be able to cook! In Cooking lessons, students learn about nutrition and healthy eating, cooking dishes including stir fry, bread, pasta, pizza, biscuits, risotto, chili, pastries and healthy snack bars. Students also learn to be safe and hygienic in the kitchen. Students develop the skills to cook and produce food for themselves and their families. In addition, students learn about staple foods and the main food groups. Students are equipped to make better choices about their diets and healthy life-styles. This three-year course is designed to give students the knowledge and skills they need to make healthy nutrition choices and be confident young cooks.
OCR Engineering Design Cambridge National
The OCR Cambridge National in Engineering Design qualification is aimed at learners aged 14– 16 who are interested in and want to develop a solid understanding of the world of engineering design – whether it be as a springboard into an apprenticeship or a route to further study in the many and diverse engineering fields: Product Design, Mechanical, Civil and Aeronautical.
There are three units of study, each with its own assessment:
- Unit R038: Principles of engineering design This is assessed by an exam, taken at the end of Year 11 in the June examination series. In this unit, you will learn about the design process and all of the stages that are involved.
- Unit R039: Communicating designs. This is assessed by a set assignment, taken during Year 11. In this unit, you will learn how to use sketching and engineering drawings to communicate your ideas.
- Unit R040: Design, evaluation and modelling. This is assessed by a set assignment and is completed in Year 10 for submission in the June series at the end of Year 10. In this unit, you will learn how to create and test models of your design.
OCR Engineering Design Specification
OCR Engineering Programmable Systems Specification
WJEC Hospitality and Catering
The WJEC Level 1/2 Vocational Award in Hospitality and Catering is aimed at learners aged 14–16 who are interested in developing practical cooking skills alongside an understanding of nutrition and the hospitality industry.
Hospitality plays an important role in Rye and the surrounding areas. Independent cafés, restaurants, hotels, guest houses and seasonal tourism businesses contribute significantly to the local economy. This course enables students to understand how these businesses operate successfully, how they maintain high standards of hygiene and safety, and how they meet customer expectations.
The course is made up of two units.
- Unit 1: The Hospitality and Catering Industry (40%) is assessed through a 1 hour and 20 minute written examination taken in Year 11. In this unit, students develop knowledge and understanding of different types of hospitality providers, job roles and working conditions. They study health and safety legislation, food safety practices, the causes and prevention of food-related ill health, and the role of Environmental Health Officers. Students also explore how hospitality businesses calculate profit, manage costs and respond to economic and environmental factors.
- Unit 2: Hospitality and Catering in Action (60%) is assessed through a controlled assessment completed mainly in Year 10. In this unit, students apply their knowledge in a practical context. They learn about the importance of nutrition and balanced diets, plan menus for specific groups, and develop a range of preparation and cooking techniques. Students must demonstrate safe and hygienic working practices while planning, preparing, cooking and presenting dishes. They are also required to evaluate their outcomes and their own performance, developing organisation, independence and time management skills. The qualification is graded from Level 1 Pass to Level 2 Distinction* and is equivalent to a GCSE.
Knowledge Framework
At the heart of our curriculum is a commitment to providing pupils with powerful knowledge and a deep understanding of each subject. This framework illustrates the key knowledge, concepts and skills that pupils will acquire, as well as the ways of thinking and working that are unique to the discipline. By building learning progressively over time, we enable pupils to become confident, knowledgeable and successful learners.
Progression Maps
Our subject progression maps set out how students build and deepen their knowledge, understanding and skills over time. They make learning progression clear, ensuring that students develop greater expertise through a curriculum that is carefully sequenced and rooted in the unique nature of each subject.
Food Technology Progression Map
Long Term Plan
Our long-term plans show the units of work taught in each subject and when they are taught. They provide an overview of the curriculum across the academic year and demonstrate how learning is sequenced within each subject.
Food Technology Long Term Plan
Unit End Points
From our progression maps, we have identified end points for each unit of study. These make clear what students should know, understand and be able to do by the end of each unit. They ensure that learning builds over time in a logical and coherent sequence, helping students to secure the knowledge and skills needed for future learning. Teachers regularly check that students are secure in these endpoints and provide support where needed.
Career Progression Routes
The Cambridge National Level 2 Engineering course provides students with a strong foundation for a wide range of future pathways. Upon completion, students can progress to Level 3 Engineering courses, including Diplomas and Extended Diplomas in areas such as Mechanical, Electrical or Manufacturing Engineering. Many students choose to continue their learning through advanced apprenticeships, combining practical workplace experience with further study. The qualification can also lead directly to employment in entry-level engineering roles, such as junior technician, maintenance engineer or production operative. Alternatively, students may pursue further specialist training in particular engineering disciplines or emerging technologies. Alongside these progression routes, the course helps students develop valuable technical knowledge, practical problem-solving skills and an understanding of engineering principles, providing a strong platform for future career growth and professional development within this dynamic industry.
Hospitality and Catering
This qualification provides clear pathways into further education or employment. Students may progress to Level 3 Hospitality and Catering courses, A-Level Design and Technology, or apprenticeships in professional cookery and hospitality management. The course also supports part-time and seasonal employment within the strong local hospitality sector. Students develop transferable skills including communication, problem-solving, organisation and resilience, which are valued across a wide range of careers.