Design Technology2018-10-08T11:30:06+00:00

Welcome to Design Technology

DT – Food


Year 7

  • Students will understand and develop hygiene and safety procedures
  • Students will be learning the principles of the new Eatwell Guide and tips for healthy eating.
  • Students will develop food preparartion and cooking techniques

Year 7 Ingredient List

Eatwell Plate – 2018 – 19

Fruit & Vegetables
 Fruit Salad

3 fruits of your choice

50p for fruit juice

Labelled plastic tub with lid


Date required

Dip and Dipper

3 vegetables that can be eaten raw

50p for other ingredients

Labelled plastic tub with lid

Small tub for the dip

Date required

 Dorset Apple Cake

50g butter or margarine

50g self raising flour

50g caster sugar

1 egg

3 eating apples Small

25 g brown sugar

1 oval cake tin

Tin to take home in

Date required

Couscous and roasted vegetables

200g couscous

1 vegetable stock cube

3 vegetables for roasting of your choice

Labelled tub with lid




Date required

Protein & Carbohydrates


 Chicken goujons

2 slices bread

2 boneless chicken breasts

1 egg

1/2tsp cayenne pepper or 10p

25g plain flour

Plastic tub with lid





Date required

 Pasta Make

1 tin of mushroom/chicken soup

1 small onion

1 clove garlic

1 red pepper

1 small tin of sweetcorn

1 tin tuna

100g of pasta (cooked at home)

3 rashers of bacon or slices of ham

10ml vegetable oil/butter

Plastic tub with lid

Date required

 Scone pizza

150g of self-raising flour

25g of butter or margarine

1 egg

300ml of milk

3 tablespoons of tomato puree or a small can of chopped tomatoes

2 vegetables suitable for a pizza topping

75g of cheese

Large container to take it home

Date required

Fats & Sugars  
Cheese Scones

200g Self Raising Flour

50g Margarine

100ml Milk

100g Grated Cheese


Tub to take them home






Date required

Marvellous Muffins

75g margarine
125g carrots
100g sugar   1 egg
100g plain flour
1 x 5ml cinnamon or 5p
1x 5ml baking powder  or 5p
50g sultanas  ( optional )
12 cake cases
Tub to take them home



Date required

Spongrumble Cakes

130g Margarine

100g Caster sugar

175g self fraising flour

30g brown sugar

2 eggs

1 apple

12 cup cases

Tub to take them home


Date required


Year 8

  • Students will deepen their knowledge of understanding of food and nutrition.
  • Students will recall and relate the principles of the Eatwell Plate.
  • Students will research and cook International Cuisine. 

Year 8 Ingredient list 

International Cuisine 2018-19

Vegetable Pilau

1 onion

3 vegetables of choice

1 clove garlic

200g rice

Half tsp. turmeric, Half tsp. cumin

Half. Tsp. ground coriander, Half tsp. chilli powder Or 20p for spices


Pasta and Ragu

1 onion

1 clove garlic

400g can chopped tomatoes

Handful of fresh basil or dried herbs of choice

200g pasta shapes

Macaroni Cheese

100g cooked macaroni

150g cheddar cheese

50g butter/margarine

50g plain flour

1 pint milk

½ tsp mustard

Garnish- tomato, parsley or basil

Ovenproof dish or foil container


 Tuna Pasta Bake

100g dried pasta

40g cheese

100g canned tuna (in water)

25g soft margarine

25g plain flour

250ml semi-skimmed milk

50g sweetcorn (canned or frozen)

Ovenproof dish or foil container

Patatas bravas ( Spanish potatoes)

2x  baking or large potatoes

1 can chopped tomatoes

2cloves of garlic

½ teaspoon of chilli powder

Ovenproof dish or foil container


Chinese Vegetables with Noodles

200g Chinese noodles

2 Tblsp. soy sauce

3 vegetables of choice




Quick & Easy Chicken Curry

1 tbsp vegetable oil

1 small onion

1 clove of garlic

1 small piece of ginger

2 tsp curry paste

1 chicken breast

1 small sweet potato

1 chicken stock cube

1 can of coconut milk

1 tsp tomato puree

2 cans chopped tomatoes

100g frozen peas (optional)







250g of minced beef or Quorn

1 onion,1 carrot, 1 stick of celery or 5p,

1 x400g can of chopped tomatoes

1 tablespoon of tomato puree

Mixed herbs


Sausage Risotto

250g cooked sausages

1tbsp oil

75g arborio rice

1 medium onion

100g mushrooms

50g peas

50g sweetcorn

1 chicken stock cube

1 tsp mixed herbs

375ml water

1 tbsp worcester sauce

Garnish- parsley or corriander

Toad in the Hole

4 sausages

100g plain flour

1 egg

250ml milk

Ovenproof dish or foil container


Fruit Crumble                         

500 grams fruit  cooking apples, rhubarb, plums   120 grams sugar

200 grams flour

120 grams margarine or butter


Container / bag for dish to fit in to carry home


Chocolate Fudge Brownies

75g butter or marg

100g plain chocolate (70 % cocoa)

100g caster sugar, 50g of dried fruit

2 medium eggs

100g self raising flour



150g of biscuits (digestives work best)

75g of butter or margarine

1 x small pot of yoghurt (100- 150g)

1x small pot of cream cheese (100g)

1x small pot of double cream (not elmlea!)

75g of caster sugar

Fruit to decorate

A shallow 20cm dish to make it in

Sweet or Savoury Triangles

200g plain flour

3 tbsp cold water

1 egg

sweet filling

1 apple

20g caster sugar

1 tsp cinnamon

Savoury filling

100g grated cheese

1 small onion


 Year 9 

  • Students will extend their food preparation and cooking techniques
  • Students will cook a range of dishes developing their creative and practical expertise
  • Students will focus on designing and making Healthier Fast Food


Year 9 Ingredient list     

Healthier fast foods 2018- 2019

Chicken fajitas

2 chicken breasts

1 medium onion ,

2 peppers

2 tablespoons of fajita spice  or 10p ,

4 tortilla wraps,

1 tablespoon of tomato puree


50p for ingredients

Container to take it home


Stuffed crust pizza

250g Strong flour

15g margarine

Sachet easy bake dried yeast or 15p

1 tin tomatoes

100g  grated cheese

Oregano or mixed herbs

Toppings of your choice – be creative!


200g minced beef or Quorn mince

1 small onion

1 slice bread

1 small egg

1 stock cube

Optional – mustard powder, mixed herbs, horseradish, peppers, carrots ,apple,  tinned lentils

Frittata ( Spanish Omelette)

3 x medium eggs

At least two vegetables  options :

Peppers, mushrooms, small onion, 2 small cooked potatoes, spring onions, courgette, tomato, sweetcorn,

Meat optional- small chorizo sausage, 2 rashers of bacon, 2 slice of ham.

Potato, Spinach and Chick Pea Curry

1 onion

1 clove of garlic

1 large or 2 small potatoes

1x  410g can of chick peas

1x  400g can chopped tomatoes

2 tablespoons of curry powder

100g of spinach ( Fresh or Frozen)

Sweets and sour

1 pork chop or 100g of vegetables or chick peas

1 onion, 1 carrot

1 tablespoon of tomato puree, 1 table spoon brown sugar

2 table spoons of white wine vinegar or 10p , 1 table spoon of soy sauce or 5p

1 tablespoons of corn flour or 10p

Optional 1x red pepper, 2x pineapple rings, ½ bunch spring onions

Donor kebab

100g Minced Lamb OR Beef OR Quorn

½ medium onion,

1 tsp ground coriander or 5p

1 tsp ground cumin or 5p

15g of  plain flour

2 pitta bread ,  Hot chili sauce (optional)

Garlic sauce

2     tablespoons of low fat mayo.

 1 large garlic clove, crushed





Chocolate Chip Cookies

150g self-raising flour

75g butter/margarine

75g brown sugar

1tsp vanilla essence

1 egg

200g chocolate chips

Butterfly Cakes

2 eggs

110g self-raising flour

110g caster sugar

2 tsp baking powder

For the icing

220g icing sugar

110g butter



125g butter

55g caster sugar

180g plain flour


Reasons for studying Level 1/2 Hospitality & Catering

Students will develop understanding related to a range of hospitality and catering providers; how they operate and what they have to take into account to be successful.

Unit 1: The Hospitality &                                 Catering Industry

(Externally Assessed)

90 minute on-line exam

Unit 2:  Hospitality & Catering in Action

(Internally Assessed)

9 hours

· Environment in which providers operate – structure / job requirements/working conditions/factors affecting success

· How provisions operate –  operation of kitchen / operation of front of house / meeting customer requirements

· How food can cause ill health –  food      related causes / role of EHO / food safety legislation / common types of food       poisoning / symptoms

· Propose provision to meet specific          requirements – review options of           provision / recommend options

· Nutrition when planning menus –       functions of nutrients / nutritional needs of specific groups/ characteristics of     unsatisfactory intake/ cooking methods impact  nutritional value

· Menu Planning – factors to consider / dishes & environmental issues / meet customer needs/ plan for production of dishes

· Able to cook dishes – techniques in     preparation of commodities / assure quality of commodities / techniques in cooking / presentation techniques/ food safety practices

There is the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations.

Students will also have the opportunity to develop some food preparation and cooking skills aswell as transferable skills of problem solving, organisation and time management, planning and communication.

Students will gain an overview of the hospitality and catering industry and the type of job roles that may be available to assist them in making choices about progression. Successful completion of this qualification could support entry to qualifications that develop specific skills for work in hospitality and catering.