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As a key Design and Technology discipline, we work to fulfil our School's Intent by:

  • prioritising individual worth and social cohesion in our lessons
  • developing highly literate students and
  • developing character in our students

These are shown through the range of activities on offer in lessons, where independent and group learning are the norm, there is a focus on the use of precise, technical language, and our quality of interactions with our students is a priority, so that they are able to take responsibility for their own learning behaviour.

Key Stage 3

Our aims are those of the National Curriculum:

  • Students should understand and apply the principles of nutrition and health
  • Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
  • Become competent in a range of cooking techniques, for example, selecting and preparing ingredients; using utensils and electrical equipment
  • Use their awareness of taste, texture and smell to combine ingredients; adapting and using their own recipes
  • Understand the source, seasonality and characteristics of a broad range of ingredients.

The curriculum is carefully structured, so that there are progressive levels of challenge and high expectations in each year.

From Year 7, students will undertake practical activities, consider the role of food technology in the wider world, and extend their knowledge of key processes and sustainable working. 

By the end of Year 9, students will be able to plan their own practical sessions and build increasingly sophisticated skills in evaluation. They will also develop confidence in life skills in Food lessons, including the science of food and nutrition.