Our DT curriculum is structured to ensure pupils develop skills progressively from EYFS to Year 6. Using the Kapow mixed-age model, children revisit core concepts regularly, building depth, independence and mastery over time.

1. Structures — Skill Progression

EYFS

• Explore and experiment with simple construction materials
• Build using blocks, boxes and natural materials
• Understand simple language (tall, strong, stable)

KS1 (Y1–2)

• Create simple freestanding structures
• Use basic joining methods (tape, glue, folding)
• Explore how to make models stronger and more stable
• Begin evaluating structure effectiveness

Lower KS2 (Y3–4)

• Use nets and shell structures
• Strengthen, stiffen and reinforce models
• Measure, cut and score accurately
• Combine materials for greater strength
• Evaluate and improve prototypes

Upper KS2 (Y5–6)

• Design and build frame structures
• Apply strong joining techniques (triangulation, gussets, dowels)
• Understand load-bearing and structural integrity
• Consider aesthetics, function and sustainability
• Produce detailed plans for complex structures

2. Mechanisms — Skill Progression

EYFS

• Explore simple movement (push, pull, twist)
• Play with objects containing wheels and simple mechanisms

KS1 (Y1–2)

• Use sliders, levers and simple pivots
• Understand basic movement in storybooks and cards
• Create simple wheel and axle products
• Describe how mechanisms make objects move

Lower KS2 (Y3–4)

• Use linkages to create more complex movement
• Explore levers, linkages, pivots and cams at an introductory level
• Build and test moving models
• Refine mechanism function through testing

Upper KS2 (Y5–6)

• Build and incorporate cams, gears and pulleys
• Develop precise alignment for smooth movement
• Combine multiple mechanical elements within one product
• Evaluate efficiency, reliability and purpose of the mechanism

3. Textiles — Skill Progression

EYFS

• Handle and explore fabrics of different textures
• Join materials using simple methods (glue, tape, tying)
• Make simple shapes and decorate them

KS1 (Y1–2)

• Use templates to cut fabric shapes
• Apply simple joining techniques (running stitch, glue, stapling)
• Decorate using simple embellishments
• Evaluate the appearance and function of textile items

Lower KS2 (Y3–4)

• Select from a wider range of stitches (running, overcast, backstitch)
• Combine fabrics and add fastenings (buttons, Velcro)
• Cut fabric accurately using templates
• Consider strength, decoration and purpose

Upper KS2 (Y5–6)

• Use complex patterns and seam allowances
• Join fabrics with increasingly precise stitching
• Combine multiple textile components
• Consider durability, function, user experience and finishing techniques

4. Electrical Systems - Skill Progression

(Introduced at LKS2 through Kapow)

Lower KS2 (Y3–4)

• Build simple circuits including bulbs and switches
• Understand how circuit components work
• Incorporate circuits into basic products
• Identify problems with connections

Upper KS2 (Y5–6)

• Use a wider range of components (motors, buzzers, more complex switches)
• Apply wiring into designed products securely and safely
• Understand open/closed circuits, polarity and component purpose
• Combine mechanical and electrical systems when appropriate
• Evaluate reliability and safety in electrical products

5. Food and Nutrition - Skill Progression

EYFS

• Explore ingredients through sensory play
• Learn basic safe habits (handwashing, simple cutting)
• Prepare simple snacks with support
• Talk about healthy foods

KS1 (Y1–2)

• Prepare fruits and vegetables safely (peel, chop, mix)
• Assemble simple dishes using cold ingredients
• Understand the basic idea of healthy choices
• Follow simple steps in a recipe

Lower KS2 (Y3–4)

• Follow more detailed recipes with support
• Use a wider range of cooking techniques (measuring, mixing, grating)
• Develop understanding of nutrition and food groups
• Evaluate flavour, appearance and texture
• Understand hygiene and safe food storage

Upper KS2 (Y5–6)

• Prepare savoury dishes using heat (baking, frying, boiling)
• Adapt recipes to improve taste, texture or nutritional value
• Understand seasonality, culture and sustainability
• Work with precision when measuring and preparing food
• Evaluate dishes for purpose, nutrition and user preference