Design And Technology

Intent

Practical skills learned in the subject areas will be applied in students daily lives as well as their future

Implementation

During Key stage 3, students will learn about how to use equipment safely to prepare healthy meals on a budget while at Notre Dame. Students will be made aware of how to make more environmentally friendly choices when purchasing ingredients to cook meals. They will also acquire the knowledge of what to look for when buying, storing and cooking foods correctly to prevent incidents of food poisoning.

s a department, we will promote the use of numeracy and literacy skills in a practical and functional way; for example, weighing and measuring of ingredients for recipes and measuring length and carrying out simple calculations when making patterns for size and shape of artefacts. We also teach different styles of presenting information for a variety of purposes.

The Key Stage 4 courses will lay the foundation for further skills and knowledge related to career pathways, if students so wish to follow them, or impart knowledge and understanding of higher level life skills that can influence their decision making in the future.

Impact

Students will be equipped with the relevant knowledge and understanding necessary to make informed decisions about food and have a greater awareness of the responsibilities necessary to care for individuals within their family and community.
Students will be able to link theory-based knowledge with practical-based skills in order to promote healthy eating for a sustainable lifestyle.
Students will be able to appreciate cultural differences and similarities relating to food security and choices including the social, cultural and economic impact on health within our school and wider community.
Students will be able to challenge certain behaviour regarding health and food choice.
Students will be hard working, independent thinkers who are motivated to achieve their full potential.

Curriculum Maps

KS3 Food & KS4 Hospitality and Catering

Hospitality and Catering Curriculum Map

Child Development

Click Here to open PDF

Topics covered in the Key stage 3 Curriculum

Year 7 Food

Safety & Hygiene.
Equipment and their uses.
Knives & their uses.
Nutrition- Dietary Guidelines.
The cooker – Heat transfer.
Cooking using dry and moist heat.
Food poisoning and how to prevent it.
Make products using the skills and knowledge they have learned.

Year 8 Food

Recap Safety & Hygiene.
Recap Equipment.
Nutrition – Eatwell Guide. Why do we need to eat food?
Cooking methods and how they change foods.
Sauce making.
Cereals and the products made with them.
How to prepare healthy meals. ‘The Right Combination.’

Year 9 Food

Food hygiene & Safety.
Equipment & Uses.
Nutrition – The nutritional needs of individuals.
Healthy Eating – Fibre; Fat; Sugar and Salt.
Cooking with yeast
Cooking Methods – Baked Products.
Pastry making – Shortcrust and Filo.

Key Stage 4

Hospitality & Catering

This is a vocational course and students will obtain a Pass at Level 1; Pass; Merit or Distinction at Level 2 at the end of this course.

The following areas are studied:

Unit 1 -The Hospitality & Catering Industry

The Hospitality and catering industry.
Jobs within the industry.
How the hospitality & catering industry operates.
Health & safety requirements in the workplace.
How foods can cause ill health; such as allergies and intolerances.
Food safety legislation.
To be able to propose hospitality & catering provision to meet customer needs.

Unit 2 - Hospitality & Catering in action

Nutrients.
Nutritional needs of specific groups of people and the effects of deficiencies in the body.
The impact of cooking methods on the nutritive value of food.
Meal Planning.
Environmental issues and menu planning.
Menu planning and meeting customer needs.
The production of dishes for a menu.
Commodities; such as Eggs; Flour; Fish.
Techniques used for the preparation of commodities.
Cooking methods.
Presentation techniques.

Cambridge National in Child development

The course is made up of three units of work. One externally assessed and two internally assessed units. Students will obtain a Pass; Merit or Distinction at Level 1 or 2, at the end of this course.

Unit RO18 – Health & Well-being for Child development

This is externally assessed and has the following content.

Reproduction and the roles and responsibilities of parenthood.
Antenatal care and preparation for birth.
Postnatal checks postnatal provision and conditions for development.
How to recognise, manage and prevent childhood illnesses.
Know about child safety.

Unit RO19 – Understand the equipment and nutritional needs of children from birth to 5 years

Understand the key factors when choosing equipment for babies, birth to 12 months.
Understand the key factors when choosing equipment for children from one to five years.
Know the nutritional guidelines and requirements for children birth to five years.
Able to investigate and develop solutions for children from birth to five years.

Unit RO20 – Understand the development of a child from birth to five years

Understand the physical, intellectual and social developmental norms from birth to five years.
The benefits of learning through play.
Planning of different play activities for a chosen development area with a child from birth to five years.
How to carry out and evaluate different play activities for a chosen developmental area with a child from birth to five years.

Cambridge National Health & Social Care

The course consists of two units of work. Students will obtain Pass; Merit or Distinction at level 1 or 2 at the end of this course.

Unit RO21 - Essential Values of care for use with individuals in care settings

RO21 It is an externally assessed unit, as a written exam paper.

How to support individuals to maintain their rights.
The importance of the values of care and how they are applied.
How legislation impacts on care settings.
How personal hygiene, safety and security measures protect individuals.

Unit RO22 – Communicating and working with individuals in Health, Social Care and Early years settings

RO22 It is an internally assessed unit and involves producing a portfolio of evidence that meet assessment criteria.

How to communicate effectively.
The personal qualities that contribute to effective care.
Be able to communicate effectively within a health, social care and early years setting.