The departments curriculum has been designed to develop a students ability to design, make and evaluate which are the key principles of the new Design Technology specifications alongside theory. The subject has been founded on a deep, broad and balanced curriculum with extensive opportunities to showcase work and develop through extracurricular activities.
Design and Technology gives students the chance to develop their knowledge, confidence and articulate their hard work and progress.
Principles and Knowledge
Design awareness is the understanding that all of the items or products we interactive with on a daily basis are designed by humans, for humans for a reason. All students should be made aware that Design, Development and realisation provide products or systems for human wants and requirements. Students need to know that design is there to develop and improve the quality of comfort, transport, physical needs, communication, health as well as for aesthetic reasons.
Real world problems are used to develop the students understanding of the huge, life-changing role and impact a designer can have:
All students should be able to apply the iterative design process to provide solutions to given problems they are faced with in society and through their project development, allowing them to develop the ability to argue, justify and present with confidence and clarity. Students will learn to discuss, experiment, evaluate, discuss, experiment (and repeat) which equals an iterative design process
Co Curricular Enrichment
We offer subject specific enrichment after school. STEM specialists, practitioners, to inspire and motivate. Competitions take place accessible to all, furthermore some competitions target specific groups, this will enable students to apply extra curricular gained knowledge to timetabled lessons or for use as standalone skills based learning
In year 7 we follow an introductory unit looking at basic food preparation skills; health and safety in food preparation and nutrients. We complete a range of practicals designed to either introduce or practise basic food preparation skills safely. We discuss the working characteristics of the ingredients; why they are used; how they are affected by heat; how they work together and their nutritional value. The practicals include: Fruit Salad; Bread Buns, Leek and Potato Soup and Fruit Crumble.
In year 8 we focus on healthy eating and developing food preparation skills including the safe storage of food. We complete a range of practicals designed to either introduce or develop food preparation skills safely. Students have more freedom with their choice of ingredients. We discuss the working characteristics of the ingredients; why they are used; how they are affected by heat; how they work together; making choices about ingredients to modify or improve practical outcomes both sensory and/or nutritionally. The practicals include: Fruit Muffins; Pasta Salad; Pizza and Bolognese or Chilli.
In year 9 we focus on food preparation skills looking at food provenance through international cuisines. We look at food labelling to enable students to make informed choices when buying and consuming food. We complete a range of practicals designed to either introduce or practise food preparation skills safely. Students have more freedom with their choice of ingredients for practicals. We discuss the working characteristics of the ingredients; why they are used; how they are affected by heat; how they work together; making choices about ingredients to modify or improve practical outcomes both sensory and/or nutritionally. The practicals include: Risotto; Chicken Curry; Sweet and Sour Chicken and Chow Mein.
Food Preparation and Nutrition is an exciting GCSE which is designed to offer an interesting and stimulating programme of study. Students will be equipped with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. Students will be encouraged to cook with a wide range of skills and be able to make informed decisions about a wide range of further learning opportunities and career pathways as well as develop vital life skills that will enable them to feed themselves and others affordably and nutritiously, now and later in life.
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We follow the specification from AQA GCSE Food Preparation and Nutrition 8585. This course is split into two areas:
o Unit 1 – Written paper (Exam) 50% of the total marks awarded.
o Unit 2 -Non-exam assessment including practical investigations. The non-exam assessment consists of two tasks set and completed in year 11. 50% of the total marks awarded.
This may include book recommendations, additional equipment required, TV programmes to support learning and local locations to visit.
Practical and Design skills are assessed through one controlled assessment which takes place throughout the year. The exam at the end of the course will assess their theory and design skills. It is essential students attend all lessons to take part in these parts of the course.
Students should be encouraged to practice and develop food preparation skills at home. There are a number of good websites with recipes; UK based websites are recommended by AQA. Many include video clips of preparation techniques.
For more information or if you have any questions please use the contact details below.
Mr R. Williams – Subject Leader Rwilliams@stmca.org.uk
Mrs C Champion – Food And Nutrition Lead Teacher Cchampion@stmca.org.uk
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