“Envisaging what might exist in the future and using tools and materials to create and critique that future is a unique human ability, which has led to the development of successive civilisations across history. It embodies some of the best of what it means to be human.” Jacob Bronowski, The Ascent of Man (1973)
Through teaching young people the subject Technology, we are able to introduce pupils to this field of human endeavour and empower them to become people who see the world as a place of opportunity where they and others can, through their own thoughts and actions, improve their situation.
At HAR the subject Technology is taught through two different specialisms (DT and Food Preparation and Nutrition).
Click HERE to download our curriculum journey for Food Preparation and Nutrition.
Click HERE (coming soon) to download our curriculum journey for DT.
Our Technology curriculum is the application of Science and Maths that involves our understanding of the world and using it to invent, design and build things to solve problems and achieve practical goals.
From year 7 to 11, students are exposed to science and engineering principles as well as learning how engineers and scientists have had an impact on society and contributed to our cultural evolution.
We encourage students to develop a deep knowledge and experience of materials to make better informed decisions. As their knowledge increases, so too will their design and practical skills, so students become confident and imaginative, and able to envisage a better future.
Our Food and Preparation curriculum is designed to take students on a journey to develop a love for food. Not only will they gain the skills to cook a meal for themselves and their families, but they will have a deeper understanding of where food comes from and how food works.
Through practical tasks, scientific experiments and practical workshops students will use a variety of ingredients exploring a range of different countries' produce. As students gain a passion for food, we encourage them to be creative with the foods they cook, considering what produce is used, what flavours can be enhanced, what skills can be used and how the dish can be designed and presented.