Intent

The Design and Technology curriculum equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.

This course is suitable for students who enjoy all aspects of practical cookery and have no fear of trying out new and exciting dishes or experiences with food.

Implementation

When students reach Year 10 they will begin the Pearson BTEC Level 1 Award in Home Cooking Skills.

The course is assessed through coursework and practical assessment, there is no written exam. Students will then have the opportunity to progress to the Level 2 award.

Impact

The course involves both practical and theory lessons in which learners are given the opportunity to develop:

• the knowledge, understanding and confidence to cook meals at home
• an understanding of how to economise when planning a meal
• an ability to transfer skills learned to different recipes
• an ability to inspire others by transferring that knowledge

The Home Cooking Skills course can lead towards college where a growing range of Hospitality courses are available. Many of the functional skills are directly transferable to other disciplines and employers are keen for people who have taken such courses. Students will have used skills that will help them to analyse, research, create and investigate by the use of many techniques. They will be familiar with team and independent working, as well as being able to work within tight budget and time constraints which are valuable attributes to employers.