Key Stage 3

Throughout Key Stage 3 students study Design and Technology for two hours per week. One hour in Product design and the other in food. Students complete a wide range of projects in all material areas. Throughout the projects students develop a wide range of skills; these include designing, problem solving, communication, working independently and as part of a team to manufacture a complete and effective end product.

Key Stage 4

Resistant Materials GCSEAQA (QAN code 50046093)

GCSE Design and Technology: Resistant Materials helps students develop the ability to design and make products with creativity and originality, using a range of materials and techniques. Students develop their knowledge of woods, metals, plastics and composite materials. Other materials may also be used and the use of new technologies is also encouraged. This course has 60 per cent controlled assessment in order to recognise the importance of practical work within this subject.

Further reading and information on the curriculum content studied can be found at:
Resistant Materials GCSE

GCSE (9-1) Food Preparation and Nutrition – WJEC (QAN code 60180936)

Food Preparation and Nutrition equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.

By studying food preparation and nutrition learners will:

*be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment

*develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks

*understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health

*understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices

*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 (traditional British and international) to inspire new ideas or modify existing recipes.

Further reading and information on the curriculum content studied can be found at:
Food Preparation and Nutrition – WJEC

Hospitality & Catering GCSEWJEC (QAN code 5004462X)

The current GCSE Hospitality and Catering specification offers a unique opportunity for students to develop their knowledge and extend their skills within hospitality and catering in a vocational context. It is a suitable qualification for those who want a broad background in this area and for those who wish to progress to further education. It will offer valuable preparation for those entering the world of work.

The specification encourages the investigation and study of hospitality and catering in a variety of contexts and uses a range of assessment techniques to enable students to respond through practical and investigative work.

Further reading and information on the curriculum content studied can be found at:
Hospitality & Catering – WJEC

Departmental Staff

Mr. R. Tracey – Teacher of Design Technology
Mr. D. Duncalfe – Teacher of Design Technology
Mrs. C. Walls – Teacher of Food Technology