Mrs S Fletcher - Teacher of Food Preparation & Nutrition
Mrs W Iemwimangsa – Teacher of Design & Technology
Miss A Lumm – Food Preparation & Nutrition Technician
Miss A Marsh – Design & Technology Workshop Technician
The Faculty of Creative Industries hosts two subject disciplines: Design & Technology and Food Preparation and Nutrition.
All students in Years 7 and 8 pursue a Creative Industries course in two areas of focus: Design & Technology and Cooking & Nutrition (KS3 National Curriculum). At the end of Year 8, students can opt to study AQA Design and Technology and/or Eduqas Food Preparation and Nutrition at Key Stage 4 to allow them to specialize and increase their depth of knowledge and skills.
In Creative Industries we aim to:
Students in Year 7 & 8 will focus on developing a passion for the subject/s by developing strong foundation knowledge and skills.
Our ambition for KS3 students is that they will:
They will develop these skills and understanding throughout their KS3 Creative Industries lessons.
They will study the following on a termly rotation:
Design & Technology: Design Skills
Students will learn to:
- Understand that designers use a variety of techniques to present and explore their ideas
- Understand the principles, features and rules of the following graphic communication techniques:
- Freehand sketching
- Isometric drawing
- One-point perspective
- Two-point perspective
- Rendering techniques
Design Ventura Competition
Using the Design Museum Design Ventura project as a model, students will explore the iterative design process by:
- Developing an understanding of how to research
- Learning how to design for a specific user
- Learning how to analyse products and apply that learning to your own design process
- Developing the graphical communication techniques learnt in the first half of the term by applying them to design products suitable for sale in the Design Museum shop
Design & Technology: Resistant Materials
Phone Stand Design & Make Project
Cooking & Nutrition: Safety, skills and snacks
Students will learn about The Eatwell Guide and how to design a healthy diet.
They will understand and be able to identify key nutrients.
They will also understand:
Practical skills to include scrambling, frying, using the hob, melting method and using biological raising agents.
Design & Technology: Resistant Materials
Design Skill Development – Biomimicry
In Year 8, D&T students build and develop the skills and understanding from Year 7.
Students revisit, refresh and develop their graphical communication skills:
Cooking & Nutrition: One pot meals
This unit will focus on Food Safety and Hygiene:
They will be able to identify and explain the function of key macronutrients including fat, carbohydrate and protein.
They will also be introduced to Food Science:
Practical skills to include: whisking, rolling and shaping, baking, making a marinade, dicing, frying, dough making, reducing, making a roux sauce, pastry making and setting a mixture (coagulation).
Our aim for our GCSE students is to develop the ethical creators of the future.
We aim for them to:
If they opt for GCSE D&T and/or GCSE Food Preparation & Nutrition they will:
If students opt for GCSE Design & Technology, our ambition is that they will:
The new GCSE Design & Technology course ensures that students have a full and proper understanding of the design process, to enable them to participate fully in an increasingly technological world, to be creative problem solvers.
At the heart of the qualification is a focus on developing practical making skills and a strong understanding of how to design successful products.
This qualification will give young people the preparation they need to find their path within the creative industires, a sector that is currently growing five times faster than the national economy (https://www.gov.uk/government/news/uks-creative-industries-contributes-almost-13-million-to-the-uk-economy-every-hour)
Whilst the assessment of practical skills is worth only about 10% of the final GSCE grade, we strongly believe in the value of learning through making and endeavour to teach much of the theory through the practical application of skills and knowledge.
Areas of content:
GCSE course composition:
Our ambition for students if they opt for GCSE Food Preparation & Nutrition, is that they will:
The new GCSE Food Preparation and Nutrition course ensures that students will have a proper understanding of the scientific principles behind food and nutrition as well as acquire a number of practical cooking techniques to prepare and cook food.
At the heart of the food qualification is a focus on developing practical cookery skills and a strong understanding of nutrition, so that students learn the essentials of food science, nutrition and how to cook healthily.
This qualification will give young people the preparation they need to succeed in the food and hospitality industries as well as giving them vital life skills.
The qualification will be demanding and give students in-depth knowledge of nutrition, food choice, where food comes from, and practical cooking as well as the ability to apply this knowledge when cooking.
Areas of Content
GCSE course composition:
Students are offered several extra-curricular opportunities to further their Creative Industries experience which includes: Key Stage 3 Make It club and for 2020/21 we are looking at ways to provide Food & Nutrition Practical Enrichment to those students who did not cook in Year 7 and won’t cook before they make their Guided Choices (due to Covid-19 curriculum adjustments).
Year 11 students are invited to attend regular ‘Zone’ sessions whereby students can spend more time on GCSE NEA work and preparation.
Students are assessed half termly. Knowledge assessments will take the form of text papers modelled on GCSE exam papers, pitched appropriately to the Year group. For Years 7-8, there will be a variety of multiple choice and short answer questions. There will also be the choice of ‘Extension Questions’ for those wishing to push themselves to achieve higher grades. In Years 9 & 10 written assessment will move to model the longer answer questions in the GCSE paper. Students will be taught how to approach these questions through modelling and practice in advance of assessments. By Year 11, students should be confident in answering any style of exam question.
The assessment of skills will take place through observation in practical lessons or via submission of completed practical work (D&T) or photos of practical work (Food Prep & Nutrition.