Engineering

Curriculum Intent

Mr. L Johnson
Head of Engineering Department
lee.johnson@lct.education

ENGINEERING - CURRICULUM OVERVIEW

CURRICULUM MAP

FOOD - CURRICULUM OVERVIEW

Scientists investigate that which already is; Engineers create that which has never been.Albert Einstein

Students who study Design Technology / Engineering / Food at HLC will be successful, enthusiastic, and resilient and produce creative work, exploring their ideas and recording their experiences. Students will become proficient in researching, understanding design briefs, producing design ideas, and developing their making skills.

In Engineering Students will enjoy learning about how the design process works as well as the challenge of problem solving in a practical way.

Students will learn to evaluate, analyse, and understand a user’s needs in relation to aesthetics, ergonomics, cost and environmental concerns. They will be able to produce creative solutions in response to a design brief. They will develop an ability to interpret, make judgments, express opinions, and show respect for the work others.

Students will be inspired in which Design Technology / Engineering have influenced the world around them, they will look at our past in order to design for the future.
In Food Pupils will develop a comprehensive understanding of the food preparation process, this process will enable them to create, produce and develop dishes that are both balanced in terms of nutritional value but also in taste, texture and appearance.

Students will understand how the importance of a good, healthy, and balanced diet impacts on health and wellbeing with knowledge of how chefs and food professional’s use and select ingredients that are relevant in relation to their season, nationality and nutrient value. They will develop an independent sense of working and an inquisitive mind to discuss how food is prepared, cooked, stored and presented.

Our team aim is to create a learning environment in which students feel they belong and are safe and supported in their creative journey.

Homework at KS3, depending on the year group is set every 2-3 weeks and uses a range of strategies from completion of work to help support classwork/ practical work, , they will also use retrieval practices through quizzes, questions and application of skills to help support Knowledge retention and engagement within the rotation cycle of the department. Each task is designed to enrich the learning opportunities and encourage students to work independently.

At KS4 homework is set every two weeks and will often be a task that supports the progress and development of the student's core skills and knowledge. This may be as a continuation of the work covered in lesson or an extra task that will in turn will help strengthen and enhance their coursework and aid their knowledge retention and engagement.

We have over several years worked closely with Saint-Gabain and have had a number of days where students have gone to the local site to learn more about the business they undertake.
As a department we currently looking at other companies that can offer opportunities for the students to gain an insight into how they operate, and the qualifications needed to become part of their company.
We have also had one of the local colleges come in to promote a new qualification they are offering in aviation engineering to our year 10 students who also were given the opportunity to give them feedback.
We have worked with the other schools in the trust to run a cooking competition, this was based on the TV show “ the great British banquet” the winners from each school that put on a banquet for invites from the governors, Head teachers and the local rotary club who represented some of the local businesses.

Engineering can lead you into many different avenues of possibilities, the careers that it can lead to range from, mechanical, structural, civil, aerospace, avionics, design (CAD/CAM) engineering, architect, architect technician, draftsperson working on technical drawings.

Food and Nutrition can lead you into many different avenues of possibilities, the careers that it can lead to range from, Chef, dietitian, food scientist, restaurant manager, food manufacturing, nutrition analysist, consumer product management, food marketing, health, safety and environment manager