Students complete the following activities
Year 7:
Engineered Clock
Students’ brief is that they have been approached by a manufacturer to design and make a working engineered clock suitable for a modern home or workspace. The company has requested that the clock incorporates engineered components and processes and is visually appealing with a high-quality finish suitable for batch production.
Students will be introduced to safe workshop practice through the use of engineering tools, equipment, and processes, developing skills in marking out, shaping, assembling, and testing to produce a quality engineered clock.
Food Curriculum
In Year 7 Catering, students are introduced to the fundamentals of Kitchen Safety & Hygiene, learning how to work safely, maintain cleanliness, and follow good food hygiene practices in a practical kitchen environment. They explore the Eatwell Guide and Basic Nutrition to understand the importance of a balanced diet and how food choices support health and wellbeing. Lessons on Food Labelling help students interpret packaging information, including ingredients, allergens, and nutritional values. Through Food Hygiene & Storage, students learn how to safely prepare, handle, and store ingredients to prevent contamination and waste. They are also introduced to Sustainability Basics, encouraging awareness of food sourcing, reducing waste, and making environmentally responsible choices. In Year 7, students will primarily learn through practical experiences, focusing on safe and hygienic food handling. They will engage in various cooking activities to practice skills such as knife handling and cooker use, building confidence and independence in the kitchen.
Year 8:
Mood Lamp
Students’ brief is that they have been approached to design and make a mood lamp, to offer an ambient light to a room. The lamp must be made with a high degree of accuracy and finish to ensure the product is of high-quality, allowing for sale ability and a long working life. The design must house the electronics and have easy access to the switch. The lamp should use Acrylic to diffuse the light. All the manufacturing must use tools and machinery in the school workshop.
Pop-up cards
Students will develop further knowledge of a design process by analysing a design brief to manufacture a pop-up card. They will be introduced to iterative design process to come up with a quality design for the pop-up element. There will also be a focus on presentation and evaluation skills.
Food Curriculum
In Year 8 Catering, students build on their prior knowledge by revisiting Hygiene & Safety, reinforcing safe working practices and developing greater independence in the kitchen. They explore Nutrients in Detail, gaining a deeper understanding of the roles of carbohydrates, proteins, fats, vitamins, and minerals in maintaining a healthy body. Through learning about Energy & Diet, students investigate how food provides energy and how dietary choices link to lifestyle and activity levels. The topic of Dietary Needs encourages students to consider different nutritional requirements across life stages, as well as specific diets and allergies. Students are also introduced to Food Provenance, helping them understand where food comes from, how it is produced, and the journey from farm to fork. Finally, Food Waste & Sustainability develops awareness of environmental impacts, encouraging students to reduce waste and make responsible food choices. Practical learning remains central, with students continuing to develop and refine their cooking skills and confidence in preparing a range of dishes safely and hygienically.
Year 9:
Pewter Casting Project
Students will design, model, and manufacture a pewter casting using CAD to create accurate templates. They will develop skills in casting processes and safe use of workshop equipment to produce a high-quality piece. Alongside this, students will manufacture a comb-jointed wooden box to house their casting, demonstrating precision, craftsmanship, and the ability to combine digital design with practical making skills.
Food Curriculum
In Year 9 Catering, students extend their knowledge and skills through more complex topics and greater independence in the kitchen. They study Advanced Hygiene & Food Poisoning, developing a detailed understanding of food safety risks, cross-contamination, and how to prevent foodborne illness. Through Healthy Diets & Disease, students explore the links between diet, lifestyle, and health conditions, such as obesity, diabetes, and heart disease. The topic of Costing & Budgeting introduces students to planning meals within a budget, understanding value for money, and making economical food choices. In Food Science, students investigate how ingredients behave during cooking, gaining insight into processes such as emulsification, aeration, and heat transfer. They also explore Global Cuisine, learning about cultural influences on food and preparing a variety of international dishes. Finally, through Menu Planning, students design balanced and appealing meals that consider nutrition, cost, and dietary needs. These experiences help to build strong practical and theoretical foundations, supporting students who wish to progress to studying Hospitality and Catering at Key Stage 4, where they will further develop their culinary skills and understanding of the food industry.
