Throughout Key stage 3 all pupils develop their knowledge of a range of practical skills such as knife skills, pastry making, sauces and pasta making. They also research and investigate into healthy eating, and the nutritional benefits of foods, manufacturing processes and product development. Practical research is used to support theory based work . All pupils produce two leveled projects within year 7 and 8 which focus on four main areas; research, design, make and evaluate.
“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.”
Within Year 7 pupils cover basic nutrition, food safety, hygiene and knife skills. Pupils will learn about health and safety hazards within the kitchen and demonstrate their understanding by applying core principles to practical lessons. Pupils will discover more about the nutritional qualities of food with a specific focus on macro and micro nutrients, making dishes that consolidate their understanding. Practical skills are further developed by looking at equipment and their practical uses and this is fulfilled though practical work demonstrating skills such as preparing vegetables and meat, kneading, blending, shaping, baking, roasting, coating, glazing.
Within Year 8 pupils will deepen their understanding of nutrition, how to prevent diet related diseases, special diets and food science. Pupils will apply their knowledge to modify recipes to reduce saturated fat, salt and sugar. They will also use what they have learnt to design, make and evaluate two dishes suitable for a medical, religious or moral special diet. Within year 8, practical skills are built on from year 7 and developed further, this is demonstrated through the independent use of equipment, pupils’ selection of equipment and accuracy of skills shown.
Within Year 9, pupils will complete two short rotations focusing on food provenance and food science. Building on prior knowledge, pupils will learn about food production and its impact on the environment. They will then apply their knowledge to create dishes that use ingredients that will reduce their carbon footprint and environmental impact. During the second rotation pupils will investigate the chemical and scientific functions of ingredients taking part in a variety of experiments that relates to the GCSE Food Preparation and Nutrition specification.
Within KS4 pupils will be taught 5 times over two weeks, year 10 focuses mainly on knowledge and understanding of nutrition and health, food science, food safety, food provenance and food choice. Practical skills will be built upon to focus on the understanding of the chemical, functional and nutritional qualities of foods. During year 11 pupils will complete 2 NEA ‘s (non exam assessment) The first NEA focuses on the chemical and functional properties of food and is worth 15% overall and the second focuses on pupils’ ability to plan, prepare and cook a dish to fit a specification. Once the NEA is completed, pupils will then recap and revisit theory taught in year 10.