Food

The Technology department aims to develop students’ knowledge, skills and individual talents across the range of technology disciplines. Our curriculum is broad and balanced and provides students with a range of opportunities to develop a love of the subject, building their confidence in practical application of the skills and giving them an understanding of how design technology is used in the wider world.

At KS3 students follow the national programmes of study and have the opportunity to plan, design and make products which not only inspire creativity, but also develop valuable skills for life. With the knowledge they have gained in KS3, the students are able to make informed choices about study at KS4 and beyond.

We are ambitious for our students and at KS4 we offer a range of subjects that enable students to specialise further in an area of interest. These subjects include Engineering, Hospitality and Catering, Child Development and Health and Social Care. All courses have a vocational context and have both internal and external assessments.

Outside of the classroom we offer opportunities to develop their knowledge and love of the subject. There are opportunities for students to take part in competitions and apply for roles as subject ambassadors.

	Cardinal Newman Catholic High School Curriculum Overview
	Cooking and Nutrition
	Key Stage 3
	Year 7	Year 8	Year 9
Rotation 1	Mini Skills Hygiene & Safety basic Skills Sensory Analysis Equipment Function of ingredients Demonstrating use of bridge and claw	Diet & Health Health, safety, hygiene and food poisoning Nutrition – Macro and Micronutrients Energy balance Using a range of ingredients, equipment and cooking methods to make sweet and savoury foods	Kitchen and personal hygiene Storage of food Food poisoning bacteria Dietary needs Using a range of ingredients, equipment and cooking methods to make sweet and savoury foods
Rotation 2	Mini Skills Making a range of products using cooker Design and adapting recipes Food labelling Healthy Lifestyles The Eatwell guide	Diet & Health Nutritional analysis Cooking Methods Cultures and Food Using a range of ingredients, equipment and cooking methods to make sweet and savoury foods	Special diets Food Waste Using a range of ingredients, equipment and cooking methods to make sweet and savoury foods
Rotation 3	Healthy Lifestyles Where does food come from? Designing for a target market Demonstrating a range of skills making sweet and savoury products	Designing for a target market Time planning Adapting recipes Evaluating dishes Using a range of ingredients, equipment and cooking methods to make sweet and savoury foods	Factors that affect food choice Working to a brief Designing for a target market Nutritional analysis Evaluation using sensory analysis

Staffing

Mrs S Booth (Head of Technology)

Miss P Westerside-Downes

Food

Staffing

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