Subject Intent

At Holyhead School, we have an innovative approach where Design and Technology is taught by subject experts in disciplines of Art, Craft and Design, Computing, Food and Nutrition and STEM (Science, Technology, Engineering and Maths) projects to bring together a holistic approach. Sustainability is central to our approach as is allowing students to research, explore, and create prototypes while testing various materials, just as professionals do in the real world.

Food and Nutrition is a key component, celebrating the diverse cultures of our student body and invaluable skill for them now and in their future.

Our Art, Craft and Design curriculum fosters creativity and cultural understanding, encouraging students to develop responses to the world around them, whilst working with a variety of materials. 

In computing through the use of electronics, programming, and design software, students create products for a target audience that interact with their environment, preparing them for the technological advancements of tomorrow.

STEM projects build upon what students have already learnt and allow them to put the whole design cycle into action, producing a product and evaluating it against the brief.

This integrated approach supports out young people who are ambitious for their futures in technology, engineering, and entrepreneurship. By equipping students with these skills, we empower them to become innovators and leaders, driving positive change and contributing to the vibrant, multicultural fabric of Handsworth,

Knowledge and Skills

Creative and Technical Expertise: Students learn to design and make products that solve real-world problems, drawing on knowledge from mathematics, science, engineering, computing, and art.

1. Practical Skills: They gain hands-on experience with tools and materials, learning to perform tasks such as cutting, shaping, joining, and finishing.
2. Problem-Solving: Students are encouraged to take risks and become resourceful, innovative, and enterprising.
3. Critical Evaluation: They learn to critique, evaluate, and test their ideas and products, as well as those of others.
4. Nutritional Knowledge: Understanding and applying the principles of nutrition and learning how to cook are also key components.