Ideally, Year 8 students would be working securely at a Grade 3 or above by the end of the year. They would have made good progress throughout Key Stage 3 demonstrating strong skills and sound understanding in each of the assessed focus areas in DT, i.e. designing, planning, making and evaluating. In addition, students should have a keen interest in Science and have performed well in it during KS3 as it forms much of the theoretical content of the course.
This course is designed to allow students to develop some practical cooking skills in conjunction with the theoretical understanding of food preparation and nutrition. The course is split 50/50 by the written exam and two pieces of controlled assessment. Within each of the controlled assessment tasks, students will undertake a formal practical observed under exam conditions. The written exam will require students to apply knowledge and understanding across a broad range of topics such as the function of ingredients, nutrition and food provenance.
Lessons will be structured to allow students to develop both practical and theoretical understanding via a broad range of delivery styles including, teacher demonstrations, independent food investigations, whole class discussion, modelling of high quality exam technique and guidance on effective revision.
Year 9: Projects which aim to develop basic practical skills whilst gaining understanding of general catering practices.
Year 10: Personalised food investigations which will deepen understanding of the controlled assessment criteria alongside regular testing to improve and embed prior learning.
The Elizabethan Academy Trust is an exempt charity and a company limited by guarantee, registered in England with Company Number 7964360 and has a registered office at Hallcroft Road, Retford, Notts. DN22 7PY