Skip to content ↓

About Consilium

Consilium Academies is a multi-academy Trust working across the North of England. It has nine academy schools located in Yorkshire, the North West, and the North East. Consilium is dedicated to enriching lives and inspiring ambitions for both students and colleagues.

Art, Design, and Technology



Our curriculum intent applies to all our young people, regardless of background, gender, sexual orientation or ability. As a school, and department, we are absolutely committed that the opportunities we plan for and implement ensure that each student can reach and exceed their potential. 

Here at Wyvern academy the Art, Design and Technology department offer a broad and balanced curriculum across the subject discipline areas on offer. We currently offer the following subject areas: Art and Design, Photography, Engineering, Three dimensional design, Food preparation and Nutrition. Our intent at KS3 is for pupils to learn a range on enjoyable and creative skills across all ADT subject areas. Building on the knowledge students have already learnt at primary school. We have dedicated teaching environments, manufacturing equipment and specialist teaching. At KS4 students have the opportunity to excel in our subject areas and focus on specific disciplines with the aim for all pupils to progress through the vision of excellence and opportunity.

The ADT department are committed to reflect the schools vision of excellence in all we do. This is achieved by ensuring our curriculum is ambitious and creative with pupils and staff consistently demonstrating the highest standards of support and engagement during our curriculum sequencing. Literacy and numeracy are embedded through the department curriculum which supported through the national curriculum guidance and the inclusion of key terminology, tier 2 and tier 3 teaching and teacher modelling. We contribute to the whole school vision and successfully apply additional curriculum methods such as reading, quiet processing and key vocabulary tests.

Our curriculum is constantly evolving, with the intent to further increase students’ opportunities to aid there next stage of education. We currently have links with several colleges and universities across our subject areas working closely with our careers advisor. Ranging from Art and Design workshops to engineering experiences in specialist areas.

We have recently been selected as a partnership academy for a local company BAM who are responsible for the renewed design of our local train station. This is an exciting opportunity for our students moving forward and making links with industry.

Our students are empowered to be professional learners though our ambitious and consistent approach, and we are proud to deliver content that enables pupils to actively contribute to the culture, creativity and wellbeing of themselves.

Knowledge and skills: To meet our curriculum intent the knowledge and skills which are developed through our curriculum and delivered to students has been selected and guided through the national curriculum.

Art and Design

To use a range of techniques to record their observations in sketchbooks, journals and other media as a basis for exploring their ideas. To use a range of techniques and media, including painting to increase their proficiency in the handling of different materials. To analyse and evaluate their own work, and that of others, in order to strengthen the visual impact or applications of their work about the history of art, craft, design and architecture, including periods, styles and major movements from ancient times up to the present day. Produce creative work, exploring their ideas and recording their experiences. Become proficient in drawing, painting, sculpture and other art, craft and design techniques. Evaluate and analyse creative works using the language of art, craft and design. Know about great artists, craft makers and designers, and understand the historical and cultural development of their art forms.

Design and Technology / Food preparation and Nutrition.

Designing: Generating, developing, modelling and communicating ideas through developed detailed design specifications to guide their thinking. Use research to identify and understand user need identify and solve their own design problems. To design specifications that include a wider range of requirements such as environmental, aesthetic, cost, maintenance, quality and safety understand how to reformulate design problems given to them. Consider the influence of a range of lifestyle factors and consumer choices when designing products. Take creative risks when making design decisions and consider additional factors such as ergonomics, anthropometrics or dietary needs.

Making: Produce ordered sequences and schedules for manufacturing products they design, detailing resources required. Select appropriately from specialist tools, techniques, processes, equipment and machinery, including computer-aided manufacture. Exploit the use of CAD/CAM equipment to manufacture products, increasing standards of quality, scale of production and precision.

Evaluating: Evaluate their products against their original specification and identify ways of improving them.

Technical Knowledge: How to classify materials by structure e.g. hard woods, soft woods, ferrous and non-ferrous, thermoplastic and thermosetting plastics. How to use simple electronic circuits incorporating inputs and outputs. Use learning from science to help design and make products that work. Use learning from mathematics to help design and make products that work.

Cooking and Nutrition: How to compare the cost of food when planning to eat out or cook at home. That food is produced, processed and sold in different ways, e.g. conventional and organic farming, fair trade. That people choose different types of food and that this may be influenced by availability, season, need, cost, where the food is produced, culture and religion. The importance of a healthy and varied diet as depicted in the Eat well Guide and eight tips for healthy eating. That food provides energy and nutrients in different amounts; that they have important functions in the body; and that people require different amounts during their life. How to competently use a range of cooking techniques for example, selecting and preparing ingredients; using utensils and electrical equipment. How to store, prepare and cook food safely and hygienically. How to use date-mark and storage instructions when storing and using food and drinks. How to select and prepare ingredients. How to use utensils and electrical equipment. How to apply heat in different ways. How to use taste, texture and smell to decide how to season dishes and combine ingredients. How to adapt and use their own recipes. How to cook a repertoire of predominantly savoury dishes to feed themselves and others a healthy and varied diet.