Our KS3 curriculum is designed to instil a love of creativity by building student confidence and independence in designing, making and working with a range of tools, techniques and materials. Our key focus is to develop student’s creative thinking and practical skills as well as an understanding of the importance of sustainability as they focus on making products with care for the environment at the heart of all we do. We want students to be proud of what they make and happy to take it home.
In DT students will manufacture a range of products learning about material properties, processes and finishes. All projects include design work, sustainability and a environmental issues related to the design industry.
In Food students focus on developing a passion for cooking healthy and nutritious meals with an emphasis on good nutrition, sustainability, ethical issues in the food industry and developing practical cooking skills and good eating habits for life.
Homework is set each half term and focusses on consolidating work produced in class and could take the form of improving literacy skills through key word tasks, research tasks, design tasks and the consolidation of knowledge.
Students are assessed through Ozone tasks relevant to the theme of their project alongside the practical outcomes they produce.
Ensure that your child arrives to lessons with their planner, pen, pencil and ruler. Support your child with their homework and if they wish to allow them to attend after school activities. Help foster enthusiasm for creativity in all areas of design and making by visiting galleries and museums whenever possible. Help develop motor skills by involving them in activities at home such as helping in meal preparation (shopping, cooking and washing-up), and any job that requires the use of basic tools.
Course Title and type of qualification: BTEC tech award Construction and the built environment
Pupils studying Construction and the Built Environment learn:
• How buildings and structures are designed, planned, and constructed
• Different construction materials and how they are used
• How to read and sometimes create basic technical drawings and plans
• Health and safety rules for construction sites
• The environmental impact of building and ways to build more sustainably
• Practical skills, teamwork, and problem-solving
• An introduction to careers like engineering, architecture, and site work
Theory lessons are weekly with some practical work throughout the 2 years. Y10 focuses on joinery and Y11 focusses on design communication. For the practical assessment in Joinery, we request a monetary contribution of £10 at the start of year 10 to cover the cost of the materials. This will be made available through ‘ParentPay’. If you are experiencing economic hardship, please contact Mr Gardham to discuss this. There is a lot of theory to cover so do not expect practical every lesson, these will run throughout the year. The course requires commitment and additional time after school to ensure you gain the best results Students will be able to:
Written exam: 1 hour 30 minutes 60 marks (50% of GCSE)
Coursework: 120 marks (50% of GCSE)
Unit 1: Y10 Practical assessment in Joinery (25%)
Unit 2: Y11 Sketching assessment in Architecture (25%)
The construction industry offers many jobs and trades which can be studied further at College and University. • Apprenticeships in the building trades • Level 3 College courses in Construction • University Courses including: Civil Engineering, Architecture
Course Title and type of qualification: Food Preparation & Nutrition
Pupils studying Food Preparation & Nutrition learn:
• Cooking skills – learning how to prepare and cook a variety of dishes safely, including knife skills, using different equipment, and applying methods like baking, frying, and grilling.
• Food science – understanding how ingredients change during cooking, such as how heat affects proteins, starches, and fats, and processes like raising and thickening.
• Nutrition – studying nutrients (carbs, protein, fat, vitamins, minerals), what makes a balanced diet, and how food choices affect health.
• Food safety – learning how to store, handle, and cook food hygienically to avoid contamination and food poisoning.
• Food origins – exploring where food comes from, including farming methods, seasonality, and the environmental impact of food production.
• Food choices – understanding how factors like culture, religion, cost, and lifestyle influence what people eat.
For the practical cooking element of the course, we request a monetary contribution of £10 each half term to purchase ingredients, this is lower than what it would cost you to buy all the individual ingredients needed to make the same meals yourself. This will be made available through ‘ParentPay’. If you are experiencing economic hardship, please contact Mr Gardham to discuss this. There is a lot of theory to cover so do not expect to be cooking every lesson, practical cooking lessons will run throughout the year. The coursework is worth 50% and will require commitment and additional time after school to ensure you gain the best results.
Written exam: 1 hour 45 minutes 100 marks (50% of GCSE)
Coursework: 100 marks (50% of GCSE )
Unit 1 – Food Science investigation (30 marks)
Unit 2 – Food Preparation assessment (70 marks)
The food and hospitality industry offers many jobs and worldwide opportunities such as dietician, chef and event management which can be studied further at College and University • Apprenticeships in catering • Level 3 College courses in hospitality and catering •University Courses: food science, nutrition, food technology, and food business
