As a faculty we aim for students to practically explore all areas of technology and develop into problem-solving, determined, and aspirational young people with a lifelong appreciation of Design and Technology.
Our vision is to empower students with the knowledge, skills, and passion for food that will enable them to make informed choices about nutrition and develop a lifelong love for cooking. We strive to create an engaging and inclusive learning environment that fosters creativity, critical thinking, and an appreciation for the cultural and scientific aspects of food. Through practical experiences, collaborative learning, and a focus on sustainability, our goal is to equip students with the confidence and competence to lead healthy lives, make positive contributions to their communities, and embrace the joys of culinary exploration.
Food Technology is an essential subject offered at both KS3 and KS4. It provides students with a foundation in understanding the science, provenance, technology, and practical skills required in the field of food and hospitality. At key stage 3 students are introduced to the fundamental concepts and principles of Food Technology building on basic practical skills promoting resilience and independent skills. Studying at key stage 4 offers students the chance to be creative, work within a team, become problem solvers and learn organisational skills that can be applied to the diverse areas of the Food and Hospitality and Catering industries.
At Key Stage 3 students are taught in mixed ability groups for 1 hour per week. They rotate each term to cover 3 subject areas namely Product Design, Textiles and Food Technology.
At Key Stage 4 these subjects form part of the options process and can be selected by students to study up to GCSE level.
At Key Stage 4 Students can opt to study one or more of the following subjects. They will be taught in mixed ability groups for 3 hours per week.
GCSE Design Technology, AQA Specification code 8552
GCSE Food Preparation and Nutrition, AQA Specification code 8585
Level 1/2 Hospitality and Catering, WJEC 601/7703/2.
Students will be awarded a grade 9-1 following their GCSE examinations in the summer of Year 11.
The Hospitality and Catering students will receive a level 1/2 award in the subject.
Assessments to track pupil progress are set regularly throughout each half term to highlight areas of strength and identify room for development. Feedback is directly linked to the relevant qualification criteria.
Throughout their time at The Heys School, students in Design and Technology are taught the following key skills:
To identify, investigate and outline design possibilities that address needs and wants.
To design and make prototypes that are fit for purpose.
To analyse and evaluate design decisions and outcomes, including prototypes made by themselves and others.
To demonstrate and apply knowledge and understanding of technical principles and designing and making principles.
To understand wider issues, including sustainability and environmental issues that link to the subject.
The topics students cover throughout Key Stage 3 and Key Stage 4 are outlined in the link below:
Long Term KS3 and 4 Scheme of Work
Year 7 Themes/Focus
Food Nutrition and Safety
Year 8 Themes/Focus
Food Nutrition and Health – The Big ‘6’
Food Choice – Special Diets
Food Science – Food Provenance
Year 9 Themes/Focus
Food Nutrition and Health – Recipe Modification
Food Provenance – Multi Cultural Foods
Food Choice – British Food Culture
Year 10 Themes/Focus
Food Preparation and Nutrition
Food Nutrition and Health
Hospitality and Catering
- 1.1 Hospitality and catering provision
- 1.2 How hospitality and catering provisions operate
- 1.3 Health and safety in hospitality and catering
- 1.4 Food safety in hospitality and catering
Year 11 Themes/Focus
Preparation to NEA
NEA 1 Food Investigation – Set by the exam board
NEA 2 Food Preparation – Set by the exam board
Hospitality and Catering
Unit 2 Hospitality and catering in action NEA Set by the exam board
2.1 The importance of nutrition
2.2 Menu planning
2.3 The skills and techniques of preparation, cooking and presentation of dishes
2.4 Evaluating cooking skills