Department Overview

The teaching staff in the Faculty are all expert in their particular fields and share a passion for helping young people gain skills, knowledge and understanding in designing and making in many areas of Design and Technology. Although pupils experience work using varied materials, there are a number of common strands that run throughout their Design and Technology learning, including: researching, designing, making and evaluating.

The aim of the Design and Technology Faculty is to help equip pupils with the wide range of skills knowledge and understanding they need to function effectively as life long learners.
The technology department comprises of two modern food kitchens.

 

Key Stage 4

Breakdown of GCSE: 40% written exam paper 60% CAT – controlled assessment task

Year 9

Nutritional content of food – look at the nutrients in different foods, why we need them and the consequences of not eating the right balance
Functions – look at why certain ingredients are needed in food products, combining ingredients, finishing techniques
Practical work– Make a variety of food products to develop practical skills from shaping a burger to rolling a Swiss roll.

Year 10

CIEH Food Safety Certificate in Catering – Learn all about food safety and hygiene in the production of food
Bread Project – Design and make a new bread product
Cake Project – Looking at manufacturing processes
Social, moral and ethical issues – Organic, GM foods, Food miles
Start CAT – Pupils will be given a design brief and will use research, cooking and testing to develop a new food product

Year 11

Continuation of CAT.
Revision structure to start after February half term.

 

Extra Curricular Opportunties

Year 8 – Summer Term Cookery Club

 

Skills for Success and Career Opportunities

An understanding of food preparation and nutrition is relevant to many industries and job roles. Doctors, care providers and nutritionists in hospitals use this knowledge, as do sports coaches and fitness instructors. Hotels and restaurants, food manufacturers and government agencies also use this understanding to develop menus, food products and policies that that support healthy eating initiatives. Many employment opportunities within the field of food science and nutrition are available to graduates. In addition, there are many employment opportunities through the apprenticeship scheme especially in hospitality and catering.

Skills that can be gained by studying Food are:

Organisation – to bring in ingredients for practical lessons

Be prepared to work with different food commodities

Enjoy the science behind the recipes

Learn by doing

Be able to problem solve by applying nutritional knowledge to improve and modify recipes for different dietary needs.

 

Contact the Head of Department

 For further information; please contact Mrs K Miller