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Trinity School Trinity School

Trinity School

Design & Technology

Key Stage 3

At Key Stage 3 Design & Technology is taught in carousel lessons, with students rotating around four key projects.

In Year 7 students study ‘Alessi Desk Tidy Project’ in Product Design, ‘Superhero Project’ in Graphics, ‘Pencil Case Project’ in Textiles and ‘Let’s Get Cooking!’ in Food Technology.

In Year 8 students create a ‘Pop-Art Sweet Machine’ in Product Design, a ‘Portfolio Project’ in Graphics, an ‘E-Textiles School Bag’ in Textiles and learn ‘The Magic of Making Good Food’ in Food Technology.

Key Stage 4

Students will undertake a spectrum of projects exploring the different stages of Design and Manufacture that would be used in commercial practices. This course allows students the freedom to work in any material on a brief that they find engaging.

Design and Technology is a practical subject area which requires the application of knowledge and understanding when developing ideas, planning, producing products and evaluating them. It develops skills and knowledge gained in Key stage 3, designing and making in woods, metals, plastics, card and fabric.

The course teaches students what they need to know to become modern designers and addresses the challenges they face in the 21st Century. Students will be enthused and challenged by the range of practical activities possible.

This course will challenge students to solve problems, think analytically and learn technical drawing techniques.

At Key Stage 4 we also offer WJEC Level 1/2 Award in Hospitality and Catering. Students studying this course will learn about the following core topics:

  • Introduction to the Hospitality and catering Industry
  • Working in the Hospitality and catering Industry
  • Food Safety and Health and Safety in Hospitality and catering
  • Planning, Preparing, Cooking and Finishing Food

Students will also learn about: ingredients, the characteristics of food, foods for differing occasions, commercial costing, developing their own dishes and menus, food hygiene and safety at work, nutrition and menu planning, kitchen design, food presentation and the use of larger industrial equipment.

Key Stage 5

At Key Stage 5 we offer Graphic Communication A Level and Hospitality BTEC Level 3 Diploma.

Graphic Communication A Level

This course encourages imagination and creativity whilst allowing you to work with a variety of different media. You will explore a wide range of graphic mediums including illustration, advertising and packaging looking at real world application. Throughout the course you will gain inspiration from current and iconic designers enabling you to develop your own graphic style. You will be required to demonstrate skills in all of the following:

  • Understanding of meaning, function, style, scale, colour and content
  • Awareness of intended audience or purpose for their chosen area of Graphic Communication
  • Ability to respond to an issue, concept or idea whilst working to a brief
  • Appreciation of the relationship of form and function
  • Use of typography including hand lettering, calligraphy, signs and symbols
  • Understanding of a variety of materials and genres

Course content is predominantly practical including coursework and externally set practical exams. Coursework is dictated by student’s individual ideas, concepts and artistic interests allowing them to work to your strengths and follow a course which they find inspiring. At A2 the coursework includes a personal study of between 1000 and 3000 words based on an area of students' own choice. Exam content is set by AQA and is prepared for during lessons in advance of the exam date.

Hospitality – BTEC Level 3 Diploma

This course is based on the submission of assignments which will be completed over two years. The assignments will be assessed as they are completed and will link to a range of practical tasks and theory work. Students must be prepared to commit to the two year course in order to achieve the BTEC Subsidiary Diploma. The course covers a wide range of skills and topics including: Principles of Supervising Customer Service Performance in Hospitality, Leisure, Travel and Tourism, Providing Customer Service in Hospitality, Food safety and hygiene, Nutrition and menu planning, Contemporary World Food, Asian food and European Food.