Our curriculum intent applies to all our young people, regardless of background, gender, sexual orientation or ability. As a school, and department, we are absolutely committed that the opportunities we plan for and implement ensure that each student can reach and exceed their potential. 

Here at Wyvern academy the Art, Design and Technology department offer a broad and balanced curriculum across the subject discipline areas on offer. We currently offer the following subject areas: Art and Design, Photography, Engineering, Three dimensional design, Food preparation and Nutrition. Our intent at KS3 is for pupils to learn a range on enjoyable and creative skills across all ADT subject areas. Building on the knowledge students have already learnt at primary school. We have dedicated teaching environments, manufacturing equipment and specialist teaching. At KS4 students have the opportunity to excel in our subject areas and focus on specific disciplines with the aim for all pupils to progress through the vision of excellence and opportunity.

Skills and Knowledge 

How to compare the cost of food when planning to eat out or cook at home. That food is produced, processed and sold in different ways, e.g. conventional and organic farming, fair trade. That people choose different types of food and that this may be influenced by availability, season, need, cost, where the food is produced, culture and religion. The importance of a healthy and varied diet as depicted in the Eat well Guide and eight tips for healthy eating. That food provides energy and nutrients in different amounts; that they have important functions in the body; and that people require different amounts during their life. How to competently use a range of cooking techniques for example, selecting and preparing ingredients; using utensils and electrical equipment. How to store, prepare and cook food safely and hygienically. How to use date-mark and storage instructions when storing and using food and drinks. How to select and prepare ingredients. How to use utensils and electrical equipment. How to apply heat in different ways. How to use taste, texture and smell to decide how to season dishes and combine ingredients. How to adapt and use their own recipes. How to cook a repertoire of predominantly savoury dishes to feed themselves and others a healthy and varied diet.