Design and Technology

KS3 Cooking and Nutrition and Textiles Technology

KS4 Catering and Hospitality

In the Design and Technology department students will experience challenging and exciting projects. We aim to provide students with a variety of materials and technologies.

Some of which takes place in our brand new Food room, which we are pleased to announce opens this year, as academy, students and staff are very proud of it. If you enjoy cooking and want to learn more about food then Catering and Hospitality might just be for you.

You will learn which foods go together and how to present your food to a high standard. You will learn how to cook and serve an array of dishes in our Food room.

  • The course consists of 2 units.
  • You will plan, prepare and cook a two course meal.
  • You will understand the nutrients in the dishes you are making.

KS3 DT – Cooking and Nutrition and Textiles

  • Design, Make and Evaluate.
  • Through a variety of creative and practical activities, Students should be taught the knowledge, understanding and skills needed to engage in the process of designing and making food and textile products.

KS4 Catering.

    • Encourage students to cook an array of dishes.
    • Enable them to develop a range of specialist and general skills that would support their progression to employment.
    • Develop vital life skills that enable them to feed themselves and others affordably, nutritiously, now and later in life.

There is a significant amount of theory and written work on this course as there is on any GCSE course so expect to work hard and always bring your ingredients!

Head of Department

Head of Department: Mrs G Codsna

Termly Topics (SOW Overview)

Start with Cooking and Nutrition Sept – Feb Finish Textiles Technology Feb – July

  1. Health and Safety – Food Skills
  2. Home Cooking and Nutrition
  3. Sewing machine training and Textile skills
  4. Ugly dolls – Textiles
Termly Topics (SOW Overview)
  1. Sewing Machine skills the next level
  2. Doorstop – Textiles
  3. Gadget Case – Textiles
Termly Topics (SOW Overview)

The Industry

  • Health, Safety and Hygiene
  • Preparation, Cooking and Presentation
  • Nutrition, Menu Planning and Costing
  • Specialist Equipment
  • Communication and Record Keeping
  • Catering and the Environment


Termly Topics (SOW Overview)
  1. Unit 1 The Hospitality and Catering Industry
  2. Understand the environment in which hospitality and catering providers operate
  3. Understand how hospitality and catering provision operates
  4. Understand how hospitality and catering provision meets health and safety requirements
  5. Know how food can cause ill health
  6. Be able to propose a hospitality and catering provision to meet specific requirements
Termly Topics (SOW Overview)
    1. Unit 2 Hospitality and Catering in Action
    2. Understand the importance of nutrition when planning menus
    3. Understand menu planning
    4. Be able to cook dishes


Qualification, Examination and Assessment

The WJEC Level 1/2 Award in Hospitality and Catering is assessed using a combination of internal and external assessment.

Grading: Level 1 Pass, Level 2 Pass, Level 2 Merit, Level 2 Distinction