The Key Stage 3 Curriculum is designed to provide a comprehensive and balanced learning experience across multiple technology disciplines/subjects. In Years 7, 8 and 9 all students follow a rotational model, which allows them to focus intensively on a particular subject for a specific period before rotating to another. Students will spend approximately half of the year doing Food Preparation and Nutrition and Textiles, and half of the year doing Product Design.

Students experience two 50-minute lessons per week in each subject. This approach ensures that students received focused, intensive instruction in each subject, fostering a deeper understanding and helping them build a solid foundation in various subjects.

GCSE Food Preparation and Nutrition Course

The GCSE Food Preparation and Nutrition 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. It also focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition.

In Year 10 pupils work through a series of topics that encourage independent learning and planning. Each of the topics will contain an element of research, designing, making and sensory evaluation. This is to prepare for the two assessed projects in Year 11 which is set by the exam board. Pupils will develop a Working knowledge of the following section areas:

• Food, nutrition and health
• Food science
• Food safety
• Food choice
• Food provenance

There will be twelve areas of food practical skills including general practical skills (e.g. weigh, measure, preparation, selection/adjustment of cooking times modification and sensory analysis), knife skills, fruit and vegetable preparation, use of cooker, use of equipment, cooking methods, prepare; combine and shape, sauce making, tenderisation and marinating, dough making, raising agents and setting mixtures.