The Design and Technology Department at Bower Park encompasses Construction, Graphic Products, Resistant Materials and Hospitality and Catering. The aim of the Design and Technology department is to provide life skills and offer students the opportunity to explore subject content through a variety of creative and practical activities which will foster a love of learning and develop an enquiring mind. Students are taught the knowledge and skills needed to engage in the process of designing and making. The vision of the department is to support students in achieving and exceeding their potential.
The subject focuses on generating and developing design ideas, structures and computer aided design and manufacture. These skills are promoted alongside the more traditional skills of realisation in wood, metal and plastic. We aim to promote challenge both inside and outside lessons. The provision of after-school sessions offers students the opportunity to extend their learning and promotes progress across the ability range. Our students learn to use current technologies which provide a clear link to industrial manufacturing processes. This insight into the application of Design and Technology in today’s workplace offers students a clear understanding of future career paths relating to the subject, and helps to contextualise their learning.
Students at Bower Park also have the opportunity to expand their knowledge and confidence in areas such as practical cookery, nutrition and food safety and hygiene, whilst developing a wide range of culinary skills. Food Preparation and Nutrition in Key Stage 3 and Hospitality and Catering in Key Stage 4 equip students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. They teach students to make informed decisions about food and nutrition and allow them to acquire knowledge and the capability to be able to feed themselves and others affordably and nutritiously, now and later in life. The subject also allows pupils to taste foods that they may not have experienced outside school.
“Give a man a fish, and he will be hungry again tomorrow; teach him to catch a fish, and he will be richer all his life.”
Food is a vital part of our daily lives and is essential for life. As our students become adults and lead busy lives, it is easy to choose food which has been ready prepared. However, it is more nutritious and often cheaper to cook simple, delicious food.
At Bower Park, students will develop their knowledge and understanding of nutrition, healthy eating, food preparation, hygiene, cooking techniques, food science, food provenance and sensory characteristics.
Our aim is to:
Give our students vital life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life. Students will enhance their understanding and appreciation of a wide variety of ingredients and cultural cuisines through the preparation of food. (Drive)
Encourage the development of high technical skills and resilience in a safe environment, allowing students to demonstrate commitment and act on feedback. (Resilience)
Empower students to enable them to follow a recipe and substitute ingredients and cooking methods as appropriate, demonstrating an understanding of food science and food choices e.g. veganism, allergies and healthy eating. (Endeavour)
Develop understanding that will allow students to become discriminating consumers of food products, enabling them to participate in society in an active and informed manner. (Leadership)
Engage with students to encourage them to understand the social, moral, ethical and environmental factors which affect the inequalities in food distribution on a global scale and give them an understanding of the need to minimise ‘food waste’ and eat seasonably starting with their own practice. (Autonomy)
Allow students to work in partnership with their peers in practical lessons, share opinions and ideas, give and receive peer feedback to strengthen students’ independence and confidence. (Expression)
Y7 – Food preparation and cooking skills, healthy eating and food safety
Y8 – Food preparation and cooking skills, food science and food & environment
Yr9 – Food preparation and cooking skills, nutritional needs & health and food science
GCSE AQA Food Preparation and Nutrition
This is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition.
Students will also have the opportunity to develop advanced technical skills with a professional chef.
Food preparation skills are integrated into five core topics:
Food, nutrition and health
How it’s assessed:
Paper 1: Food preparation and nutrition
Theoretical knowledge of food preparation and nutrition from Sections 1 to 5.
Written exam: 1 hour 45 minutes
50% of GCSE
Non-exam assessment (NEA)
Task 1: Food investigation (30 marks, 15% of GCSE)
Students’ understanding of the working characteristics, functional and chemical properties of ingredients.
Practical investigations are a compulsory element of this NEA task.
Task 2: Food preparation assessment (70 marks, 35% of GCSE)
Students’ knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task.
Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved.
Our hope is that through the Food curriculum, students are provided with a context through which to explore the richness, pleasure and variety that food adds to life instilling a love of cooking in all pupils.
Links for the subject:
Miss J. Subhan, Head of Design and Technology
If you wish to contact me, my email address is email@example.com