12.77° light rain
Design and Technology
The Design and Technology department at Woodlane is undergoing changes!
From September 2018 our pupils from Year 7 to Year 11 will now receive an education in Food Preparation and Nutrition
Intent – What is Woodlane aiming to achieve through its D&T curriculum?
At Woodlane, we believe that children should learn the basics of nutrition and a healthy balanced diet, understand where the food we eat comes from, be able to make informed healthy choices when shopping for foods and drinks, and enjoy the diversity of dishes that International cuisine offers, among other interesting topics. This will be complemented with gaining practical cooking skills in the kitchen and being able to independently plan a healthy meal, cook it and serve it, giving them the opportunity to show their more creative side.
The pupils receive two Food lessons a week in Year 7 and Year 8. In Year 9 we operate a carousel system where tutor groups move after two terms rotating between Textiles and Food, giving them a good taste of both D&T options to help them make an easier and well informed choice when coming to pick their options for Year 10.
Year 10 pupils will have the option of doing GCSE Food Preparation and Nutrition or Textiles, a two year course following the AQA specification.
Some of our Year 11s would be enrolled in an exciting course of Entry 2 and Entry 3 Qualifications in ʺPreparing for Workʺ from WJEC where they would be learning about Food and Health, Food Preparation and Basic Cooking among other units, with the possibility of obtaining an award or certificate.
Implementation – How is the Woodlane D&T curriculum delivered?
The Design and Technology department will follow the National Curriculum for Design and Technology, to ensure that all of our pupils achieve the areas below.
For Key stage 3
- Through a variety of creative and practical activities, pupils will get the knowledge, understanding and skills needed to engage in an iterative process of designing and making.
- Work in a range of domestic and local contexts (for example, the home, health, leisure and culture) and industrial contexts (food and fashion).
- Select from and use specialist tools, techniques, processes, equipment and machinery precisely.elect from and use a wider, more complex range of materials, and components, taking into account their properties.
Cooking and Nutrition
- Understand and apply the principles of nutrition and health and learn how to cook.
- 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; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes).
- Understand the source, seasonality and characteristics of a broad range of ingredient
For Key Stage 4
In studying Food Preparation and Nutrition, pupils must:
- Demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment.
- Develop knowledge and understanding of the functional properties and chemical processes as well as the nutritional content of food and drinks.
- Understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health.
- Understand the economic, environmental, ethical, and socio-cultural influences on food availability, production processes, and diet and health choices.
- Demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food.
- Understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international), to inspire new ideas or modify existing recipe.