DEPARTMENT AIMS
The Health Food and Textile Technology Department aims to equip learners with the necessary Practical organisational and entrepreneurial skills that are essential in today’s modern workforce. Through a well-co-ordinated curriculum and hands on practical teaching practices we ensure that learners are well prepared for each stage of their journey through life, during secondary school, further education and beyond into employment.
STAFF
Mrs L Kinley – Curriculum Principal Teacher
Mrs J Strzelecki – Teacher
Mrs V Ross – PTPS Teacher
CURRICULUM
The S1-6 Curriculum is split into 2 phases. From S1-3 learners follow the Broad General Education (BGE). In the BGE our courses are structured around the experiences and outcomes in both the Health and Wellbeing and Technologies Curricular Areas at Levels 3&4.
· S1 – Skill Build / Dietary needs of the individual
· S2 – Field to Fork / JPA Diner /Dietary needs of the family
· S3 – Understanding and Using ingredients / Cookery Processes techniques and Skills / Organisation of Practical Skills.
In S4-6 learners move into the Senior Phase where they work towards National Qualifications in Practical Cookery and National Progression Awards in Hospitality and Early learning and Childcare. Find out more here: HFTT Options Booklet
