DT
Achieving Excellence Beyond Belief
Curriculum - Design Technology
Design Technology
Subject Name: (Design Technology)
Department Vision & Ethos
INTENT:
IMPLEMENTATION:
For subject implementation, please see the relevant year group "Intent Implementation Impact" attachment.
IMPACT:
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Pupils have access to learning a wide and varied range of skills in different materials through good quality and challenging outcomes.
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The level of interest in DT as a subject is good and engagement is high.
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The year 7 DT curriculum embeds solid foundation which has breadth and depth. There is clearly a high level of enthusiasm from the students and a love for learning for the subject.
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High levels of completion for practical work indicates that it is highly valued and most students look forward to taking home their work. The quality of folder work shows many students enjoy and want to produce work of a good quality.
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Positive motivation has enabled the department to quickly build a good foundation of DT fundamental skills which leads well into the year 8 curriculum.
Attachments:
Parent Support Sheets:
Key Stage 3
Parent Support Sheets:
Key Stage 4
Parent Support Sheets:
Key Stage 5
Intent/Implementation/Impact:
All Year Groups
Curriculum Map:
KS3/4 Textiles
Curriculum Map:
Graphics
Curriculum Map:
KS3/4 Resistant Materials
Curriculum Overview:
Year 12 Product Design
NEA Deadlines:
Year 10
Marksheets:
Key Stage 3
Marksheets:
Key Stage 4 - Product Design
Food Studies
Subject Name: (Food Studies - KS3 Food; KS4 L1/L2 Hospitality and Catering)
Food Studies Department Staff List
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Mrs Beavor - Curriculum Leader Food Studies Department, Vocational Teacher of L1/L2 Hospitality and Catering, Teacher of KS3 Food
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Mrs Hulatt – Technician for Food Studies
Department Vision & Ethos
Key Stage 3:
Intent:
Year 7- As part of their work with food, pupils will be taught how to cook (including the core competences) and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to a great expression of creativity.
Food and Nutrition at Sandy Secondary School will equip students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. Our curriculum will encourage students to cook and enable them to make informed decisions about a wide range of further learning opportunities and career pathways as well as develop vital life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life.
Year 8- Students at Sandy Secondary School will continue the journey of discovery which they began in year seven.
Food Studies will continue to equip students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. Our curriculum will continue to encourage students to cook and enable them to make informed decisions about a wide range of further learning opportunities and career pathways as well as develop vital life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life.
KS3 Food studies is an inclusive department, and every effort has been made for all students to succeed, regardless of their background, SEND or any other potential barriers. Pupil premium students have their ingredients provided in such a way as to not draw attention to the fact and SEND students are provided with differentiated materials and support as needed. Students are encouraged to adapt recipes to fit the challenge level to their abilities and are expected to stretch and challenge themselves throughout the rotation.
IMPLEMENTATION/IMPACT:
Curriculum Intent:
Year 7 - Food Studies
Curriculum Intent:
Year 8 - Food Studies
Curriculum Map:
Curriculum Progression Map
PARENT SUPPORT LETTERS:
Parental Support:
Year 7 Summer
Parental Support:
Year 8 Summer
Parental Support:
Year 8 Summer
Parental Support:
Year 10 Summer
Key Stage 4:
Intent: - L1/L2 Hospitality and Catering
Year 9
The UK is currently seen to offer the friendliest hospitality service in Europe. For the majority behind this growing industry, hospitality is more than just a job; it is a passion, an opportunity to express creativity - a form of ‘art.’ For the public, dining out is not just ‘eating,’ it is a whole experience, a time to let go and encounter new senses. The greatest challenge facing the hospitality and catering industry today is the shortage of skilled staff at all levels; the industry offers fantastic careers to all.
In Year 9, students will have opted to study the Eduqas Level 1&2 Technical Award in Hospitality & Catering. This course allows students to draw upon prior knowledge, understanding of topic areas & practical skills. This course is a gateway to a future job/career in the hospitality and catering industry.
There is a dual emphasis of studies in the first year of this course; The hospitality and catering industry (Unit 1-theory based) and Hospitality and catering in action (Unit 2-a mixture of theory and practical based work).
Year 10
The greatest challenge currently facing the hospitality and catering industry is the shortage of skilled staff at all levels; the industry offers a wide range of fantastic careers to all and in many cases, is the first type of job a young person will have. This vocational course will enable students to gain the knowledge, understanding and skills that they would require to pursue a job/career in the hospitality and catering industry.
In Year 10, students will continue with the course they opted to study at year 9- Eduqas Level 1&2 Vocational Award in Hospitality & Catering. This course allows students to draw upon prior knowledge, understanding of topic areas & practical skills. This course is a gateway to a future job/career in the hospitality and catering industry.
Students will undertake a variety of written (theory based) work alongside working to improve their practical skills, which should include high level skills for the practical element of the non-examined assessment.
KS4 Hospitality and Catering is an inclusive department, and every effort has been made for all students to succeed, regardless of their background, SEND or any other potential barriers. Pupil premium students have their ingredients provided in such a way as to not draw attention to the fact and SEND students are provided with differentiated materials and support as needed. Students are encouraged to adapt recipes to fit the challenge level to their abilities and are expected to stretch and challenge themselves throughout the rotation.
IMPLEMENTATION/IMPACT:
Curriculum Intent:
Year 9 - Hospitality & Catering
Curriculum Intent:
Year 10 - Hospitality & Catering
Curriculum Map:
Curriculum Progression Map
PARENT SUPPORT LETTERS:
Parental Support:
Year 9
Parental Support:
Homework Policy