In Design and Technology (Food Technology) at Rooks Heath School, we want all our students to experience a broad and balanced range of Design and Technology subjects, in line with the national requirements. Our curriculum encompasses a range of theoretical and practical activities, linked to key subject terminology. It is structured to allow our students to form, build and apply a range of skills covering practical cooking skills, and the theory of nutrition and healthy eating. The curriculum is designed to be inclusive, and accommodate learners with varied prior experiences and attainment, as our students come from a large range of backgrounds, many of which are disadvantaged, or have English as an additional language. This is also a key link to our school ethos: ‘Strive to be your best”. Our culturally inclusive curriculum gives students the opportunity to research and showcase recipes from a diverse range of cultures and cook dishes from a variety of these.

Careers focus areas are identified by the following label: *Careers*

Lessons with a direct link to social, moral, spiritual or cultural teaching are identified by the following label: *SMSC*

At the end of Year 9, students opt to choose Food Preparation and Nutrition. We follow the WJEC Food Preparation and Nutrition syllabus, which has a 50/50 coursework and exam weighting. The Non-Examined Assessment comprises 2 components – a food science investigation (worth 15%) and food preparation, which includes a 3-hour practical assessment (35%). The course covers the following topics:  

• Food commodities  

• Principles of nutrition  

• Diet and good health  

• The science of food  

• Where food comes from  

• Cooking and food preparation 

Therefore, in Year 10 our curriculum focuses on building subject knowledge, based upon exam content, developing upon and broadening the material taught at Key Stage 3. This is done alongside a series of practical lessons, to build skill with nutritional knowledge. The course aims to create a love of food and enjoyment of cooking, whilst equipping students with the necessary knowledge to affordably and nutritiously feed themselves and others throughout life. In Year 11, students complete the 2 non-examined assessments, the first being a food science experiment that they then further explore and evaluate. Secondly, students utilise the skills they have learnt during Year 10, to plan a creative 3 course meal, which they then prepare in 3 hours under exam conditions. Students develop an awareness of different food types and cooking methods, considering foods from different cultures and potential careers in the food industry.