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We support our students to be creative, inspired and imaginative. We aim to provide opportunities for our students to engage in activities that are challenging, relevant and motivating. These activities aim to extend students’ knowledge, skills and understanding in increasingly diverse and sophisticated ways. The students will be introduced to technology past and present which we feel will enable them to participate successfully in an increasing technological world.


The aim of the curriculum is to develop successful learners who enjoy learning, making progress and achieving. Learning is built on a solid foundation of practical activities and supports our students to be safe, confident and responsible in all specialist areas of the department. This will teach our students essential and invaluable skills for life.

In Years 7, 8 and 9, students experience all specialist areas of the Technology Department through a carousel system and will undertake projects in Textiles, Graphics and Resistant Materials.

This subject is delivered as an enrichment activity by subject specialist teachers.


Food Technology


Food Technology at the centre is taught in a dedicated food room which students will recognise, as it is set out to replicate a home kitchen environment. We aim to enable our students to cook and apply the principles of nutrition and healthy eating and to instil on them a love of cooking which will enable them to be creative and healthy. Learning how to cook is a crucial life skill, it enables pupils to feed themselves and others affordably and well, both now and in later life.


Our students will be taught to:

  •  Understand and apply the principles of nutrition and health

  •  Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet

  • Become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]

  • Understand the source, seasonality and characteristics of a broad range of ingredients.

  • In Years 7 and 8 students will carry out a range of activities including research, design, planning, making and evaluation. Nutrition and healthy eating will be a major focus. Emphasis will be on practical savoury tasks.

  • In Year 9 students will work towards the BTEC Level 1 or Level 2 Jamie Oliver Home Cooking Skills qualification. Learners will develop their practical skills further, underpinned with nutrition, hygiene and food safety. The course aims to give learners the skills and confidence to enjoy cooking at home.

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