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teaching staff 

  • Joanne Bowen - Curriculum Leader 
  • Annika Robinson - KS4 Co-ordinator
  • Parveen Islam - Technology Teacher
  • Shamima Koli - Product Design
  • Katie Allso - Food Technology
  • Carla Bruno - Food Technology

support staff 

  • Esther Purnell

Curriculum Aims

At Sarah Bonnell, the aim of Design technology is to prepare students for the rapidly advancing technological world. We aim to provide all students the opportunity to be empowered through creative problem solving. Independence and taking ownership of own learning is at the heart of the subject and embedded in projects through activities inside and outside of the classroom. Innovative projects are being designed to provide experiences for inquisitive individuals to explore different material areas.

Our friendly department strives to ensure that all students value the school ethos of;

                            ‘Be proud. Aim high. Work hard. Be nice. No excuses’

Year 9

Technology

In year 9, students have one lesson of theory and one lesson of practical technology per week. Each unit of 12 weeks focuses on a practical project of their choice (Textiles/ Product or Mixed Media) building on the theory behind using different materials that they learnt in KS3. To ensure students are aware of the rigour of GCSE Technology practice exam questions and written homework are embedded within live group projects geared towards preparing students for their final exam and coursework module in year 11.

 

Introduction to GCSE Food Preparation & Nutrition

Students will learn more in depth knowledge and understanding of ingredients and their food provenance along with a growing awareness of social, cultural and environment issues that impact on choices.They will also get a chance to look at different dietary requirements and create dishes for a specific dietary need. Students will consolidate their understanding of how to conduct a food science investigation and will learn more about the functional and working characteristics of ingredients. Students will also start to look at dovetailing their time in practical lessons and will look at ways to present dishes to a professional standard