"A tree without roots is just a piece of wood"
Marco Pierre White
The Catering and Technology department aims to promote independent learners who have the ability to think on their feet, investigate and solve problems in a creative way as they arise whilst providing them with skills for life. We want to inspire the next generation of chefs, nutritionists, hotel managers, designers, engineers and architects
Our Food curriculum explores the current healthy eating model and what a balance of good health looks like. We also investigate the food science that occurs when ingredients are used in different conditions, this is then followed by a range of practical lessons where students learn how to organise themselves to prepare, cook and present food. Alongside nutrition and practical cookery we also look at the reasons we choose the food that we eat, seasonality and the effect that food production can have on the environment.
In Design Technology and Engineering our curriculum explores the different strands that make up design technology - graphic communication, electronics, resistant materials through the use of woods, metals and plastics, CAD CAM (computer aided design and computer aided manufacture), the iterative design process and sustainable designing to reduce the negative impact on the environment.
Impact
Our students will develop a can do attitude and instil the idea that nothing is impossible. We equip our students with basic skills that can be developed and refined through practical application and prior knowledge.
In Food, we will develop keen young cooks armed with skills for life, we instil a love for all things food and develop a curiosity to try new and unfamiliar ingredients and dishes from other cultures.
In Design Technology and Engineering, we develop students to aspire to become designers of the future as they design innovative products to solve real life problems with a wide variety of life skills that will allow them to analyse real life problems that need to be solved and apply the necessary skills that they have developed to allow them to achieve this.
At KS4 this is taken one step further through the use of the iterative design process which allows students to develop, model solutions through making, research and refine to achieve a final suitable prototype.
Implementation
KS3
Cooking and Nutrition -students study an hour a week all year.
Year 7 - Food safety and hygiene, food origins, fruit and vegetables, hydration, carbohydrates and dietary fibre.
Year 8 - Proteins and alternative sources, food choices, sustainability, animal welfare, fats and dairy.
Year 9 - Students who opt to continue their studies in Food follow a year long project based around seasonality. Students will look at a variety of ingredients when they are in season and will revisit and develop higher level skills in practical cookery.
Design Technology - students study an hour a fortnight all year
Year 7 - Architectural project and block bot project.
Year 8 - Acrylic clock project and lamp project.
Year 9 - Students who opt to continue their studies in Engineering follow a series of mini projects that have been designed to develop existing and new skills. Students will be given design tasks that they need to develop creative solutions for. Currently completing V&A Innovate and will be working on a project with DEC.
KS4
GCSE Food Preparation and Nutrition
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Level 1 & 2 Technical Award Hospitality and Catering
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Level 1 &2 Technical Award Engineering
Food Preparation and Nutrition students will develop a better understanding of where their food comes from and how our food choices are influenced by lifestyle, diet, cost, culture, religion, environmental factors and animal welfare. In addition to this, students will learn how to prepare, cook and present quality food to a high standard. Students will also investigate relevant food science such as can you make a cake without sugar, which is the best starch for thickening a sauce and investigating the best tenderiser & marinade for chicken.
Hospitality and Catering students will also develop an insight into the structure of the hospitality and catering industry, the different establishment settings and job roles within the sector, along with revisiting personal, food and kitchen health and safety and hygiene, nutrition, food provenance and sustainability of food and the impact on the environment.
Engineering is a multi-disciplinary subject which involves the use of Mathematics, Science, ICT and Art. This means that transferable skills from across the curriculum can be drawn together to enable students to become successful in the designing and making of new products. Students will be given real design problems that will need to be solved, and are encouraged to develop innovative solutions based on the user needs of the client and their preferences, alongside aesthetic, ergonomics, technical, environmental, cultural and economic values.
Academic Journey - KS3
Year 7 - Cooking and Nutrition |
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| Half Term 1 | Half Term 2 |
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Basic Health and Food Safety, Food Origins, Our Senses, Introduction to the Kitchen, Knife and Food Processor Safety. Practical - Fruit smoothies |
Hydration, Fruit & Vegetables Food science enzymic browning Practicals - Pea guacamole & dippers, sautéed vegetable soup, fruit crumble |
| Half Term 3 | Half Term 4 |
|
Carbohydrates, Dietary fibre, What is salt? Farm to fork Practicals - Flapjacks, special fried rice, pizza |
Sugar in Our Food, Food science - Globs of gluten Practicals - Carrot cake, leavened dough, cinnamon buns |
| Half Term 5 | Half Term 6 |
|
Potaties Food science - Chemical raising agents Practicals - Savoury biscuits, stuffed jacket spud, potato whip |
Pasta and Cereal Grains Practicals - Pasta in tomato sauce, couscous, stuffed roasted pepper |
Year 8 - Cooking and Nutrition |
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| Half Term 1 | Half Term 2 |
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What is protein? Alternative Proteins and Vegetarianism, Fish and Sustainability. Food science - Investigating cooking methods Practicals - falafel, bread crumbed fish burger - pepper crisp bake |
Meat, Food Choices, Food and the Environment, Eggs. Practicals - Chilli con carne / veggie chilli, Welsh rarebit |
| Half Term 3 | Half Term 4 |
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Fat in our diet, Function of Ingredients in Shortcrust Pastry. Food Science - Investigating mechanical aeration Practicals - tortilla / frittata, Swiss roll, shortcrust pastry |
Fat as an Ingredient Food science - Plasticity of fat Practicals - Red onion & cheese tart, fruit lattice pie, rough puff pastry |
| Half Term 5 | Half Term 6 |
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Dairy Practicals - Pesto & tomato tart, posh-slaw, cheesy pasta bake, coconut rice, chilled fruit cheesecake |
Composite Foods Food Science - Investigating acid in food, thickening a tomato sauce Practicals - Chicken fajitas, fruit topped cheesecake |
Year 9 - Food Studies |
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| Half Term 1 | Half Term 2 |
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Food Safety, Knife Skills Refresher What is Seasonality and Food Provenance? Late Summer Early Autumn Theory and practicals involving hedgerow fruit, corn, courgettes, pumpkin |
Late Autumn Early Winter Theory and practicals involving parsnips, cauliflower, butternut squash, how to use herbs & spices, apples, pears |
| Half Term 3 | Half Term 4 |
|
Late Winter Sustainability and food security - theory and practicals involving jointing a bird, mushrooms, leeks, broccoli |
Early Spring Sustainability and food security - theory and practicals involving jointing a bird, mushrooms, leeks, broccoli |
| Half Term 5 | Half Term 6 |
|
Late Spring cheese making, spinach, fresh pasta, banana, asparagus, new potatoes, |
Early Summer Summer berries, broad beans, beetroot, aubergine, peas, fish, mini NEA design and own dish for Summer |
Academic Journey - KS4
Year 10 - Level 1 and 2 Technical Award Hospitality & Catering |
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| Half Term 1 | Half Term 2 |
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Unit 1 - Food safetty & hygeine, HACCP Unit 2 - Practical Commodities - bread, cakes, biscuits |
Unit 1 - The Hospitality and Catering Industry - Settings and Establishments Unit 2 - Practical Commodities - cakes, biscuits, pastry, eggs |
| Half Term 3 | Half Term 4 |
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Unit 1 - Job Roles in the Industry Unit 2 - Practical Commodities - eggs, potatoes and cereal grains |
Unit 1 - Service Operations and Workflow, Front & Back of House Operations, Job Roles in the Industry Practical Commodities - meat |
| Half Term 5 | Half Term 6 |
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Unit 1 - Legal requirements, HSE, COSHH, RIDDOR Practical Commodities - meat |
Unit 1 - Enviromental Health Practical Commodities - fish |
Year 11 - Level 1 and 2 Technical Award Hospitality & Catering |
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| Half Term 1 | Half Term 2 |
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Theory for Non Examined Assessment Nutrition & Life stages, Special Diets High level skilled practicals |
Theory for Non Examined Assessment Reasons for dish choice, animal welfare, sustainability High level skilled practicals |
| Half Term 3 | Half Term 4 |
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Non-Examined Assessment for Unit 2 (60%) Written & Practical exam 12 hours independent work |
Non-Examined Assessment for Unit 2 Deadline March Revision for final exams begins |
| Half Term 5 | Half Term 6 |
| Exams | Exams |
Year 10 - GCSE Food Preparation and Nutrition |
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| Half Term 1 | |
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Food Spilage, Bacterial Growth & HACCP Food Science - mould bread investigation Practical Work - sour dough, homemade yoghurt, cottage / shepherd's pie, lemon mousse |
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| Half Term 2 - 3 | |
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Nutrition - Carbohydrates, Special Diets, Diabetes, Coeliac Diseases Food Science - optimum conditions for bread making, gelatinisation of starch, dextrinisation, caramelisation Practical Work - involving flour, potatoes, pasta, bread, corn, rice, sugar |
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| Half Term 4 - 5 | |
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Nutrition - Protein: meat, fish and alternatives Practical Work - involving lentils, pulses, tofu, eggs, jointing a bird, beef/lamb. fish & seafood Food science - denaturing of protein, coagulation, |
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| Half Term 6 | |
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Nutrition - Fat Practical Work - involving pastry Food Science - plasticity, shortening of gluten, dextrinsation, physical aeration through steam |
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Year 11 - GCSE Food Preparation and Nutrition |
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| Half Term 1 | Half Term 2 |
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Live Non Examined Assessment - 1st September Nutrition Dairy NEA1 Food Science Investigation - October 8 hours written and practical exam independent work (15%) |
NEA1 Food Scence Investigation - deadline mid Nov. Live Non Examined Assessment 2 Practical in Action - release 1st November Practical work - dairy products, Preparation for Mock Exams NEA2 issued to students in December |
| Half Term 3 | Half Term 4 |
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Non Examined Assessment NEA2 Practical In Action (35%) - January start 12 hours written and practical exam independent work |
Non Examined Assessment NEA2 Practical In Action - deadline mid March Revision for final exams begin |
| Half Term 5 | Half Term 6 |
| Exams | Exams |
Academic Journey - KS3 Technology
Year 7 |
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| Half Term 1 - 3 | |
| Key Fob / Name Tag (Acrylic) - Acrylic/Wood Clock Frame | |
| Half Term 4 - 5 | Half Term 6 |
| Simple Desk Organiser (Woods) | Intro to CAD – Tinkercad / 2D Design |
Year 8 |
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Half Term 1 - 3 |
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| Steady Hand Game (PCB & Soldering) - Block Bot | |
| Half Term 4 - 6 | |
| Mechanical Toy/Bridge Design Challenge | |
Year 9 |
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| Half Term 1 | Half Term 2 |
| Engineering Disciplines & Careers | Maze Ball |
| Half Term 3 | Half Term 4 |
| Orhtographic and Isometric Drawing | Door Bell |
| Half Term 5 | Half Term 6 |
| CAD: Tinkercad/Fusion 360 | Mock NEA Task |
Academic Journey - KS4 Technology
Year 10 - NCFE Engineering Technical Award Level 1 and 2 |
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| Half Term 1 | Half Term 2 |
| Engineering Tool Skills Board | Phone Holder Project |
| Half Term 3 | Half Term 4 |
| Manual Drawing & CAD Project | Production Plan Challenge |
| Half Term 5 | Half Term 6 |
| Mini NEA Manufacturing Task | Test, Evaluate & Improve Project |
Year 11 - NCFE Engineering Technical Award Level 1 and 2 |
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| Half Term 1 | Half Term 2 |
| NEA Mock | NEA Mock |
| Half Term 3 | Half Term 4 |
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Live Non Examined Assessment released to students (60%) 18 hours practical independent work January Start Task 1, 2 and 3 – Material, Tools & Machines Selection + Technical Drawing + CAD Design |
NEA Task 4, 5 and 6 – Production Plan, manufacture and evaluation |
| Half Term 5 | Half Term 6 |
| NCFE Exam Preparation | NCFE Exam Preparation |
