Welcome to D&T

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3. Design & Technology

Welcome to the Kirk Hallam Community Academy Design and Technology page. Use the links in the side bar to explore our faculty and be sure to follow us on Twitter for the latest information on what's going on within the faculty. It is also worth mentioning that we offer key stage 5 courses, however information about these can be found on the Kirk Hallam Sixth Form website.

Design & Technology Intent

Design and Technology is about equipping students with the core knowledge, manufacturing processes, hand tool, machine skills and problem solving thinking skills that will allow them to adapt and work with the technologies of the past, present and future.

It’s about looking locally but with a global outlook mindset to design something, for somebody, for some purpose.

Through Design and Technology students can become empathetic, compassionate problem solvers that celebrate diversity and have sustainability in the mindset of all of their design thinking, allowing them to continue to "design for our tomorrows".

"Technology presumes there's just one right way to do things and there never is" - Robert M. Pirsig (American writer and philosopher, author of "Zen and the Art of Motorcycle Maintenance" 1928-2017).

Cooking and Nutrition Intent

Cooking and Nutrition allows students to explore and experiment with food.

In exploring food students are able to gain an extensive and in depth understanding of the cultural, social, historical and technological developments within food that have given rise to the diverse range of dishes available both across Britain and globally.

Students are able to explore what makes great British ingredients just so great by delving into traditional local and sustainable practices of British farmers as well as grocery, markets and butchers stalls. Through this real in depth thinking of farm to fork students will be able to explore what it takes to grow their own seasonal flavoursome produce.

An in depth knowledge of nutrients and their roles within our bodies along with an understanding of purchasing behaviours will ensure that students are given the information to make informed choices about their eating habits.

Through experimenting with food students are able to understand, work with and marry organoleptic properties with mise èn place; allowing them the freedom to select the perfect ingredients to suit the culinary needs of the diverse communities of modern Britain that they are bringing together with their deep love of food.

"Laughter is brightest where food is best" - Old Irish proverb.