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Design Technology

The National Curriculum for Design Technology in Year 3




    • use research and develop design criteria to inform the design of innovative, functional, appealing products that are fit for purpose, aimed at particular individuals or groups
    • generate, develop, model and communicate their ideas through discussion, annotated sketches, cross-sectional and exploded diagrams, prototypes, pattern pieces and computer-aided design




    • select from and use a wider range of tools and equipment to perform practical tasks accurately
    • select from and use a wider range of materials and components, including construction materials, textiles and ingredients, according to their functional properties and aesthetic qualities




    • investigate and analyse a range of existing products
    • evaluate their ideas and products against their own design criteria and consider the views of others to improve their work
    • understand how key events and individuals in design and technology have helped shape the world.


Technical knowledge


    • apply their understanding of how to strengthen, stiffen and reinforce more complex structures
    • understand and use mechanical systems [for example, gears, pulleys, cams, levers and linkages] in their products
    • understand and use electrical systems [for example, series circuits incorporating switches, bulbs, buzzers and motors] in their products
    • apply their understanding of computing to programme, monitor and control their products


Cooking and Nutrition


    • understand and apply the principles of a healthy and varied diet
    • cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
    • become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]
    • understand the source, seasonality and characteristics of a broad range of ingredients