Engineering: “The sky’s the limit.” Engineering is an increasingly innovative and exciting area in which to work. It affects every aspect of modern life – from skyscrapers to smart phones, cars to carrier bags. We introduce students to a host of new technologies, encouraging them to gain practical skills and understanding to inspire a lifelong interest in engineering. Our students experience a wide range of skills including drawing, design, maths and problem-solving. Engineering is initially introduced to all students in Key Stage 3 STEM (Science, Technology, Engineering & Maths) lessons. Students will develop their understanding and application of electronic and mechanical systems and how these can be improved, manufactured and utilised.
Design and Technology enables students to actively contribute to the creativity, culture, wealth and well-being both of themselves and society as a whole. We enable our students to take risks and so become more resourceful, innovative, enterprising and capable. As a result students develop a critical understanding of the impact of design and technology on daily life and the wider world. We provide excellent opportunities for students to develop and apply judgements of an aesthetic, economic, moral, social, and technical nature both in their own designing and when evaluating the work of others.
The study of Food Preparation & Nutrition aspires to instil a love of cooking in students, opening the door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables students to feed themselves and others affordably and well throughout their lives. Students will understand and apply the principles of nutrition and health. They will cook a wide range of dishes, becoming competent in a range of cooking techniques and will gain an awareness of taste, texture and aroma to decide how to season dishes and combine ingredients, allowing them to adapt and use their own recipes. We understand the source, seasonality and characteristics of a broad range of ingredients and their importance in current dietary guidelines.
Design Technology at Key Stage 3
During Years 7 and 8 students will experience the 3 distinctly different subject areas within the Design Technology department. Lessons are taught on a “carousel” basis, so students study one subject area per term.
Design Technology: Using creativity and imagination pupils design and make products that solve real and relevant problems. Pupils learn how to take managed risks, becoming resourceful, innovative, enterprising and capable citizens. Through knowledge of past and present design they develop an understanding of its impact on daily life in the modern world.
Engineering: The study of STEM lessons in Year 7 serves to underpin the links between these important subject areas. The subject is based around the understanding and application of electronic and mechanical systems and how these can be developed, manufactured and utilised.
Food & Nutrition: Students can understand and apply the principles of nutrition and its impact upon health. They cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet. They become competent in a range of cooking techniques and understand the source, seasonality and characteristics of a broad range of ingredients.
GCSE Curriculum: Years 9-11
Year 9 will be a project-based ‘Foundation Year’ that will cover a wide range of knowledge and skills including:
- Developments in smart materials, composite materials and technical textiles
- How electronic and mechanical systems provide functionality to products
- Working properties of the following materials: papers and boards, natural and manufactured timber, ferrous and non-ferrous metals, thermoforming and thermosetting polymers and textiles.
Into Year 10, through a range of practical projects, students will continue to develop their knowledge and understanding using a more limited range of the most suitable materials and processes i.e. some skills specialisms will occur.
In Year 11 students will commence with the examination board set Controlled Assessment where they will be expected to focus on their chosen materials and processes and finish with exam preparation.
Areas of study include:
- Engineering Materials
- Engineering Manufacturing Processes
- Mechanical and Electronic Systems
- Modern Technologies
- Practical Engineering Skills
Year 9 will be a ‘foundation year’ where students will develop a wide range of skills and knowledge building on KS3 STEM work through a range of small ‘teacher-led’ projects.
During Year 10, students will be expected to develop their independence and initiative by working on projects where they will have greater autonomy with their work.
In Year 11, students will focus on the Non-Exam Assessment (coursework) for the first half of the year and exam preparation for the second half.
Food Preparation & Nutrition
Students will gain an ability to:
- Demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment.
- Develop knowledge and understanding of the functional properties and chemical processes as well as the nutritional content of food and drinks.
- Understand the relationship between diet, nutrition and health, including the effects of poor diet.
- Demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food.
- Understand and explore a range of ingredients and processes from different culinary traditions (British and international), to inspire new ideas or modify existing recipes.
In Year 9 students study nutrition, healthy eating and the balanced diet. They learn about and apply the elements of food safety. They also focus upon food marketing and consumer choice. Practical lessons will include family meals, fruit-based desserts and the safe preparation of meat and fish.
Year 10 students complete the curriculum by making a more in-depth study of nutrition. They understand the functional and chemical properties of different ingredients and study elements of ‘food provenance’ including seasonality, sustainability and avoiding food waste. Opportunities are given to put the theory into practice by making a range of relevant dishes.
For the first two terms in Year 11, students study the Food Science and Food Preparation assessed tasks. The remainder of the time will be spent on theory, revision and exam practice for their written paper.