
Design Technology
Available at KS3, 4 & 5. Includes Construction, Food, Graphic Design, Resistant Materials, Textiles.
Subject Vision & Intent
Design and Technology
Design and Technology is an exciting and innovative subject that involves applying knowledge and skills when designing and making products. At Key Stage 3 we want to set the foundation for students to be able to explore and investigate in a similar way to real life designers.
We want to develop problem solvers that can explore a context and seek out the opportunities to create products.
The subject of Design and Technology has changed we are no longer focusing on the end product and its aesthetics. Instead, we want students to look at the design problems we can solve. And in doing this we will look at learning outcomes not projects. We want students to be able to define design problems for themselves and address the solutions to them. The designing activities undertaken will enable our students to consider the needs of individuals and society within both our own community and the wider world. will give our students opportunities to use a wide range of materials and processes and to work both independently and as part of a team.
Design and Technology is a subject that is also at the forefront of the use of new technologies which we need to embrace and utilise to our full advantage. Teaching students to become fluent in these new technologies will be an essential ingredient of the new Design and Technology curriculum.
Designing is a process that needs to be taught; one methodology of this is the iterative design process. This is a cyclical approach of investigation, designing, prototyping, testing analysing and then refining the design. This process enables students to become more expansive, evaluative thinkers and learn from their mistakes. We want to develop and encourage innovative designers and develop their critical thinking skills. Not only this we want students to become independent in their approach to designing and be able to select their own strategies and methods of creating their prototypes.
Modelling and prototyping skills and knowledge need to also be central to the process to be able to visualise, test and fully explore their ideas.
Food
In food preparation and nutrition, we aim to equip all our students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. We encourage students to cook and enable them to make informed decisions about a wide range of further learning opportunities and career pathways as well as develop vital life skills that enable them to feed themselves and others affordably, safely and nutritiously, now and later in life. The dishes produced will be predominantly savoury with some sweet elements so students can make informed decisions on their dietary choices. We encourage discussion and the whole-hearted engagement of students, without an over-concentration on outcomes and with a far greater emphasis on processes. We instil a passion for cooking, and we have strong cross curricular links with humanities, science, religious studies and history.
Studying food preparation and nutrition, students will:
demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food ingredients, cooking techniques and equipment.
develop knowledge and understanding of the functional properties, chemical processes as well as the nutritional content and sensory qualities of food and drinks.
understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health.
understand the economic, environmental, ethical, and socio-cultural influences on food availability, production processes, and diet and health choices.
demonstrate knowledge and understanding of microbiological food safety considerations when preparing, processing, storing, cooking and serving food.
understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international), to inspire new ideas or modify existing recipes.
We encourage discussion and the whole-hearted engagement of students, without an over-concentration on outcomes and with a far greater emphasis on processes. We instil a passion for cooking, and we have strong cross curricular links with:
humanities subjects on topics such as sustainability and provenance, or global food culture.
science with food chemistry and properties, microbiology and nutrition, and food technology.
religious studies with food beliefs and choices.
history on changes to eating patterns and food availability.
Aims & Expected Impacts
Aims of Design & Technology (D&T)
D&T aims to ensure that all pupils:
Develop creative, technical, and practical expertise to perform everyday tasks confidently.
Design and make high-quality prototypes and products for a wide range of users.
Critique, evaluate, and test their ideas and products, as well as those of others.
Understand and apply principles of nutrition and cooking (especially in the food strand).
D&T draws on knowledge from maths, science, engineering, computing, and art, encouraging pupils to become resourceful, innovative, and enterprising.
Aims of Food Education (within D&T)
Food education is a statutory part of D&T at Key Stage 3. Aims include:
Teaching pupils to understand and apply principles of nutrition.
Enabling them to prepare and cook a variety of dishes using a range of techniques.
Promoting healthy eating habits and awareness of food provenance and sustainability.
Supporting the well-being of the nation by addressing issues like childhood obesity.
Impact on Pupils and Society
Creativity & Innovation: Pupils learn to solve real-world problems through design thinking.
Practical Life Skills: From using tools to cooking meals, students gain hands-on experience.
Health & Well-being: Food education supports healthier lifestyles and informed food choices.
Career Readiness: D&T introduces pupils to careers in engineering, design, hospitality, and more.
Cultural & Economic Contribution: High-quality D&T education contributes to the UK’s creativity, culture, and economy
Termly Curriculum Overview
Key Stage 3
During Key Stage 3 students rotate through the four DT subjects over the course of the academic year, e.g.: Weeks 1 – 20 Food & Textiles Weeks 21 – 39 Resistant Materials & Graphics |
Year 7
Subject | Curriculum Overview |
Food | · Food safety and hygiene · Kitchen equipment · Know your cooker. · Eat-well guide. · Dietary fibre · Researching ingredients for scones · Weighing and measuring ingredients · Producing a time plan · Evaluation · Sensory analysis
Practical Lessons: · Fruit Salad · Fruit Crumble · Pizza Toast · Fruit Cookies · Pasta Salad · Scones |
Home Learning: | · Teams quiz linked to essential knowledge organiser books. · Organising ingredients and containers for practical lessons · Scones research · Organising ingredients and containers for practical lessons |
Graphics | · Isometric Drawing- basic shapes · Logo Design · Superhero Design · Photoshop fill menu · Photoshop shape tool · Photoshop pen tool · Photoshop Transform function. · Assembly skills - cutting, scoring, folding, gluing. · Vacuum forming. · Isometric drawing and shading. · Evaluation. |
Home Learning: | · Superhero Mood board |
Resistant Materials | · Introduction to health and safety in the workshop · Identifying essential tools and equipment · Identifying key parts of machinery used in project. · Research into design theme- mind map of animal categories · Symmetry task- practice accuracy in drawing by drawing a symmetrical picture in preparation for designing. · Design task- design 2 different glasses stand. with colour and annotation- peer assess. · Complete final design using colour and fine liner. · Create a model of chosen design to check dimensions. · Make product in the workshop using tools, equipment and machinery. · Reading comprehension home learning task on softwoods and hardwoods. · Record the manufacture of making the product. · Isometric drawing of final product using 3D drawing skills and rendering techniques · Test the product and evaluate the product |
Home Learning: | · Independent research into animal design theme · Microsoft forms quiz |
Textiles [Design Brief: Design and make a storage item to raise money for an animal charity] | · Safety in the textiles area. · Naming textiles equipment · Label sewing machine. · Sewing machine driving test. · Learn to thread the sewing machine. · Complete a variety of decorative and construction samples. · Complete 2 Initial designs and one developed final design annotating features using technical terminology. · Produce pattern pieces for applique developing functional mathematical and drawing skills. · Pinning and cutting fabrics accurately · Manufacture the storage item based on the final design using a variety of skills developed throughout the topic. · Evaluate the form and function of your product |
Home Learning: | · Investigation of chosen animal charity · Microsoft Teams Knowledge Retrieval Quiz |
Year 8
Food | · Food hygiene and safety · Personal hygiene · Food safety procedures · Functions of ingredients in bread, cakes and shortcrust pastry · Macronutrients: fat, carbohydrates, protein · Researching ingredients and design ideas for Focaccia · Weighing and measuring ingredients · Producing a time plan · Evaluation · Sensory analysis
Practical Lessons: · Bread · Decorated mini cakes. · Pasties · Bolognese Sauce · Stir-Fry · Decorated Focaccia |
Home Learning: | · Teams quiz linked to essential knowledge. · Research ingredients for focaccia |
Graphics | · One-Point perspective- cubes · Two-point perspective- rectangles. · Typography · Brand Identity and Logo Design · Photoshop skills · Sublimation printing and heat pressing. · Screen Printing · Die Cut packaging. · Vacuum forming · 2d design · Keyring design · Laser cutting · Blister packaging assembly · Evaluation |
Home Learning: | · The Environmental Impact of Paper Production |
Resistant Materials | · Analysis of Design Brief and Specification – ‘what makes a good product’ mind map. · Video about sustainability of natural timber, comprehension exercise and logo research · Research into types of motion and CAM Mechanisms · Product analysis- studying existing products, students design their own toy based on research. · Working drawing using accurate measuring skills. · Identifying essential tools and equipment needed to complete product. · Home learning – research into existing toys with mechanisms · Machinery task- identifying parts of machine, H&S precautions, students complete sample test and assess. · Record manufacturing stages of making the product. · Research task- research into ‘resistant materials’ · Evaluate product. · Rendering task using accurate drawing techniques |
Home Learning: | · Independent research into existing wooden toys and their working properties and mechanisms |
Textiles [Design Brief:Design and make an educational toy for a child aged 0-3.] | · Analysing and evaluating existing toys on the market and skills developed from different types children’s toys and play. · Recap practical knowledge from Y7-Health and safety and operating the sewing machine. · Complete sewing samples. · Complete 2 initial designs and one developed final design that meet the specification points. · Annotate final design with correct technical terminology (understanding of appropriate techniques, fabrics and components). · Modify and produce pattern pieces for your educational toy to replicate your final design. Making · Pin and cut pattern pieces from fabrics understanding how to be economical. · Include a variety of hand and machine applique. · Use of CAD/CAM machines. · Include a range of decorative embellishments. · Stuffing/filling your toy to add a range of textures. · Evaluate the form and function of your product |
Home Learning: | · Independent Investigation into different types of fabric educational toys on the market, skills developed and appropriate fabrics. · Microsoft Teams Knowledge Retrieval Quiz |
Year 9
Food | · Nutrition · Cut down on saturated fat. · Eat less salt. · Cut down on sugar. · Base your meals on starchy foods. · Design ideas · Modifying ingredients for different dietary needs · Producing a time plan for making · Sensory analysis · Evaluation · World foods and culture Practical Lessons: · Swiss Roll · Fajitas · Paella · Lattice Fruit Pie · Pizza · Pasta in cheese sauce · Cheesecake · Curry |
Home Learning: | · Teams quiz linked to essential knowledge. organiser books · Organising ingredients and containers for practical lessons · Research ingredients and adaptations for cheesecake |
Graphics | Architectural Design Project · Research - site analysis. · Design - perspective drawing. · Modelling with card nets, steel wire, modelling foam, corrugated board, plastic film and MDF and a range of tapes and adhesives. · Use of hot wire cutter, laser cutter, various hand tools. · 2d CAD modelling · 3d CAD modelling |
Home Learning: | · Research into existing designers. |
Resistant Materials | USB Desk Lamp project · Analysing and developing a design brief · Design movement research – Art Deco/Bauhaus · Design ideas · Development of final design · CAD modelling – 2D Design · Lamp manufacture · Laser cutting · Vinyl cutting · Line bending · Lamp shade design · Testing and evaluating |
Home Learning: | · Existing product analysis · Line bending and laser cutting knowledge |
Textiles | The Great British Sewing Bee - Comfort in the Home · Investigation into context ‘comfort in the home’ · Develop knowledge and understanding of different fabrics, their properties and suitability to use for different decorative techniques. · Research how different construction and decorative techniques can be used to enhance a garment. · Produce a quick sketch page showcasing a variety of creative design ideas that meet the specification points and are suitable for your target audience. · Seek peer feedback on initial design ideas to support with effective development. · Produce a developed final fashion design sketch of your chosen idea. Develop technical annotations identifying appropriate techniques and fabrics and justifying reason for choice. Making · Re-Cap health and safety and introduce new equipment. · Modify pattern pieces to reflect your design silhouette. · Construct applique, pocket and waistband pattern pieces using functional maths and pin and cut out of fabric. · Learn what pattern symbols on commercial patterns mean, and how to place and cut pattern pieces on fabric correctly. · Use a variety of equipment to create decoration such as: Sublimation printing, CAD/CAM embroidery, Sewing Machine, Hand embroidery equipment, Tie dye and decorative embellishment. · Use a sewing machine to construct the garment-further developing skills on sewing seams and hems from previous years. · Evaluate form and function of garment seeking target market feedback. |
Home Learning: | · Investigate 3 possible themes suitable for your chosen target audience and collect inspirational images. · Source fabrics for your practical · Microsoft Teams Knowledge Retrieval Quiz |
Key Stage 4
Year 10
Construction | Introduction to the construction industry · Health & safety in construction · Joinery/carpentry practical skills · Roles and responsibilities Electrical practical skillsNEA task 1. | · Plumbing practical skills · Plumbing joining methods – plastic/push fit/copper compression/soldering. NEA task 2 | · Bricklaying practical skills · Painting and decorating NEA task 3 |
Home Learning: | Health & Safety Trade Tools & equipmentTeams quizzes | Roles and responsibilities Tools & equipment Teams’ quizzes | Safe manual handling Tool & equipment Teams’ quizzes |
Food | Weeks 1-15 Core Knowledge · Food safety · Eat-well guide · Macronutrients (Carbohydrates, proteins & fats) · Micronutrients (Vitamins and Minerals) · Core end of unit test Fruit and Vegetables · Classification · Seasonality and food miles. · Processing and preservation · Methods of cooking (loss of nutrients) · End of unit test Practical lessons · Vegetable Soup · Fruit Upside Down Pudding · Fruit Pie · Stir Fry/Curry Cereals · Staple food · Wheat · Bread · Pasta · sauces · Rice · Other cereals Practical lessons · Pizza · Christmas Cake Decorating Christmas Cake | Weeks 16-25 Cereals continued · Rice, · Maize, oats, barley, rye and other grains. · End of unit test Practical lessons · Risotto/Paella Milk and Dairy · Milk types · Secondary processing: · Cheese · Yoghurt · Cream · End of unit test Practical lessons · Quiche · Cheesecake · Bar Gateaux
| Weeks 26-39 Meat, Poultry, Fish, Eggs · Composition · Storage, preparation and cooking · Preservation · End of unit test
Practical lessons · Lasagne · Fish Cakes Fats, Oils, Sugars and Syrups · Types · Structure · Properties/uses · Health links
Practical lessons · Flaky Pastry · Choux Pastry · Lemon Meringue Pie Beans, Nuts, Seeds, Soya, Tofu and Mycoprotein · Types Storage, cooking, uses |
Home Learning: | Once per fortnight: exam preparation questions/revision/Seneca
Once per fortnight: Organising ingredients and containers for practical lessons | Once per fortnight: exam preparation questions/revision/Seneca
Once per fortnight: Organising ingredients and containers for practical lessons | Once per fortnight: exam preparation questions/revision/Seneca
Once per fortnight: Organising ingredients and containers for practical lessons |
Graphics | Greenhouse Project Interior design project- repurposing the greenhouse outside the school building. · Working to scale · 2d design · Laser cutting · Working with various papers/ boards and modelling materials using cutting/ shaping/ forming methods. · 3d CAD modelling | Pewter Cast Keyring Design and make a pewter cast keyring using a laser cut MDF mould. · 2d design and advanced CAD design. · Laser cutting · Casting pewter Finishing metal | Night Light Design and make a USB powered night light. · Development of 3d products using 2d CAD methods. · Light design. · Electronics/ circuit design
|
Home Learning: | Once a fortnight students will undertake theory or project-based home learning. | Once a fortnight students will undertake theory or project-based home learning. | Once a fortnight students will undertake theory or project-based home learning. |
Textiles | Weeks 1-15 CORE THEORY · New and emerging technologies · Energy · Timbers · Metals · Papers and Boards · Electronic systems and components · Polymers · Smart and Technical Materials · Mechanical Devices · Designers and companies · Challenges that influence deign · Design communication and strategies TEXTILES SKILLS BUILDER · Christmas stocking focussing on producing a variety of high quality decoration techniques | Weeks 16-25 TEXTILES THEORY · Fibres · Yarns · Fabric Construction · Fabric properties · Environmental, cultural, ethical and social factors · Decorative and construction techniques · Components · Surface Treatments and finishes · Smart and Technical Textiles · How to break down and answer examination questions | Weeks 26-39 TEXTILES SKILLS BUILDER · Development of construction skills to produce a fashion item/accessory. Further explore and develop decoration techniques.
TEXTILES THEORY · Forces and Stresses · Stock forms · Fashion and Textiles Manufacturing including specialist techniques
WEEK 36-BEGIN NEA · Investigation into exam board contextual challenges · Independent investigation pages on chosen context · Development of Design Brief and Specification |
Home Learning: | Once per fortnight: exam preparation questions/revision
| Once per fortnight: exam preparation questions/revision
| Once per fortnight: exam preparation questions/revision
Once per week: NEA write up |
Year 11
Construction | Stud walling/dry lining and plastering. Painting and decorating Practical skills NEA tasks write up – 10 hours. Final NEA submission (60%)
Exam Theory 1.1 The construction sector. 1.2 The built environment Types of building and structure | Tiling practical skills
Exam Theory 1.3 Technologies and materials 1.4 Building structures and forms Sustainable construction methods | Exam practise
1.5 Trades, employment and careers 1.6 Health & Safety
Revision activities
Exam practise papers
Final exam (40%) |
Home Learning: | End of unit tests – Once a fortnight | End of unit tests – Once a fortnight | End of unit tests – Once a fortnight Practise exam papers |
Food | Weeks 1-15 NEA1 task: research, practical investigation, conclusion.
NEA 2 task: research, practical trial dishes.
| Weeks 16-25 NEA 2 task: Selecting exam dishes, reasons for choice, time plan. Practical food exam Sensory analysis Evaluation | Weeks 26-39 Revision of commodities and core knowledge. Exam preparation: revision and exam technique. Some practical lessons linked to revision. |
Home Learning: | Once per fortnight: exam preparation questions/revision/Seneca
Once per fortnight: Organising ingredients and containers for practical lessons | Once per fortnight: exam preparation questions/revision/Seneca
Once per fortnight: Organising ingredients and containers for practical lessons | Once per fortnight: exam preparation questions/revision/Seneca
Once per fortnight: Organising ingredients and containers for practical lessons |
Graphics | NEA tasks - Designing Design ideas Design review Development of chosen design ideas | NEA tasks- Making Traditional and 3D CAD Modelling Final design Review of final design |
Materials justification Product Manufacture Testing and evaluation
|
Home Learning: | NEA write up. | NEA write up. | End of unit tests – Once a fortnight |
Textiles | Weeks 1-15 NEA · Initial Designs · Prototyping · Developed Designs · Focus Group Client feedback and analysis Final Design | Weeks 16-25 NEA · Produce a toile · Manufacture final prototype
| Weeks 26-39 NEA · Evaluation
THEORY Revisit topics from CORE and Textiles theory in preparation for the examination |
Home Learning: | Once per fortnight: exam preparation questions/revision
Once per week: NEA write up
| Once per fortnight: exam preparation questions/revision
Once per week: NEA write up
| Once per Week: exam preparation questions/revision
|
Key Stage 5 (A-Level Textiles)
Year 12
Weeks 1-15 THEORY · Fibres · Yarns · Fibre Blends · Weaves · Knitted · Non-Woven · Pattern Drafting · Fabric Finishes · Smart Materials · History of Design · Key Influential Designers | Weeks 16-25 THEORY · Surface Decoration · Printing and Dying · Fabric Testing · After Care · Components · Trims and Embellishments · Responsible Design · How to break down and answer questions · Exam technique | Weeks 26-39 Begin NEA · Design problem and context · Investigate chosen context. · Initial prototyping of ideas · Design Brief and Specification |
Once per week: exam preparation questions/revision | Once per week: exam preparation questions/revision | Once per Week: NEA Write Up
Sumer HL: Complete 6 initial design ideas |
Knowledge and understanding 1. Materials 2. Material Properties NEA skills development task 1 Re-engineered desk lamp · Research and investigation · Design ideas · Modelling and development · 3D CAD – Onshape · Casting/Bending/brazing/finishing metal · Laser cutting Testing and evaluation | Knowledge and understanding 3. Processes, Techniques and Specialist Tools 4. CAD/ CAM (digital technologies)
NEA skills development task 2 Wireless blue tooth speaker · Designing around a theme · Client based design. · Design ideas · 3D traditional modelling · 3D printing · Bending and shaping of materials. · Finishing materials – spraying etc Testing and suggesting improvements | Knowledge and understanding 5. Factors that influence design 6. Effects of Technological Developments
NEA skills development task 3 CNC and manual machining · Plumb bob · Sliding bevel Use of lathe, milling machining Working to tolerance Quality control
Commercial Design & make NEA task (50%) · Investigating design possibilities · Client needs and wants. · Research Design Specification |
Exam style questions/end of unit tests once a fortnight Once a week – NEA write up | Exam style questions/end of unit tests once a fortnight Once a week – NEA write up | Exam style questions/end of unit tests once a fortnight Practise papers |
Year 13
Weeks 1-15 NEA · Initial Design annotation · Client/Focus group feedback · Developed designs and prototyping. · Final Design · Pattern Drafting Toile production | Weeks 16-25 · Manufacture of final prototype · Evaluation
THEORY Revisit theory topics covered in Y12 in preparation for the examination | Weeks 26-39 THEORY · Revisit theory topics covered in Y12 in preparation for the examination. Exam Question practice and feedback |
Once per Week: NEA Write Up
| Once per Week: NEA Write Up
| Once per Week: Examination Questions and revision
|
Knowledge and understanding 1. Safe working practice 2. Features of Manufacturing Industries Commercial Design & make NEA task (50%) · Design ideas · Design ideas review · Design development – modelling and test Final design solution | Knowledge and understanding 3. Design for maintenance and the cleaner environment 4. Current Legislation
Commercial Design & make NEA task (50%) · Review of development and final design · Product manufacture Evaluation and testing | Knowledge and understanding 1. Information handling 2. Further processes and techniques
|
Exam style questions/end of unit tests once a fortnight Once a week – NEA write up | Exam style questions/end of unit tests once a fortnight Once a week – NEA write up | Exam style questions/end of unit tests once a fortnight Practise papers |
Assessments / Examinations
The assessment schedule for the Design & Technology/Food Course is designed to evaluate students' understanding and application of key concepts across various stages of their education. The curriculum is structured into three key stages: Key Stage 3, Key Stage 4, and Key Stage 5, each focusing on different aspects of Design & Technology/Food. This progressive approach ensures that students build a solid foundation in D&T in 4 key areas, investigation, Designing, making and evaluating products, as they advance through their studies. Throughout the course, students will engage in a variety of assessment formats, including quizzes, low stakes testing, project work, written assignments, and practical activities. These assessments are strategically placed at intervals within each term to reinforce learning and provide opportunities for students to demonstrate their skills and knowledge. By the end of the course, students will have completed a comprehensive examination that encapsulates their learning journey as well as a substantial design & make coursework project preparing them for future careers in D&T/Food.
GCSE/KS4 Exam Board
GCSE D&T (Timbers/Papers & boards/Textiles - Edexcel Design & Technology
GCSE Food, Preparation & Nutrition - Eduqas/Wjec
Level 1/2 Vocational award in Hospitality & Catering - Wjec
Level 1/2 Technical award in Construction - Eduqas/Wjec
A-Level Exam Board
A-level Design & Technology - Product Design - Edexcel
A-level Design & Technology - Fashion & textiles - AQA
Home Learning
Home learning is set twice a half term for KS3 and around every 2-3 weeks for GSCE using either teams or Seneca online platform. This platform provides a diverse range of interactive resources and engaging activities that cater to various learning styles, ensuring that students can effectively reinforce their knowledge and skills.
Enrichment / Personal Development
Students have the opportunity to attend a wide variety of enrichment opportunities across the department including Jewellery club (design and make your own jewellery using laser cutter, 3D printing, resin casing and traditional metal working skills), Textiles club (design and make the costumes for the school show), Food club (producing and preparing items for sale at school fairs, well-being days PGS live and school shows) and Knit and natter club once a week, providing them with a chance to engage in practical activities to build valuable skills, knowledge & understanding. Additionally, they can access a wide selection of support for GCSE and A-level through class teacher after school support.

Careers
Design & Technology (D&T)
D&T develops problem-solving, creativity, and technical skills. Careers include:
Product Designer
Industrial Designer
Mechanical Engineer
Civil Engineer
Architect
CAD Technician
Furniture Designer
Set Designer (Theatre/TV/Film)
Automotive Designer
3D Printing Specialist
Food (Food Preparation & Nutrition / Food Technology)
These subject builds knowledge in nutrition, food science, and practical cooking. Careers include:
Chef / Pastry Chef
Nutritionist / Dietitian
Food Technologist
Catering Manager
Food Safety Inspector
Hospitality Manager
Product Development Chef
Food Photographer / Stylist
Supply Chain Manager (Food Industry)
Construction
Construction education introduces students to practical skills and industry knowledge. Careers include:
Bricklayer / Plasterer / Joiner
Site Manager
Quantity Surveyor
Construction Project Manager
Health & Safety Officer
Building Services Engineer
Electrician / Plumber
Architectural Technologist
Civil Engineer
These roles often lead to apprenticeships or further study in construction and the built environment.
Cross-Curricular and Transferable Careers
All three subjects also support careers in:
Teaching / Education
Technical Sales
Entrepreneurship (e.g., starting a food business or design studio)
Sustainability and Environmental Design
Digital Fabrication and Smart Technologies


