Sport, Health and Nutrition
Promoting lifelong engagement in sport and a passion for health and exercise as well as independent skills, a passion for cooking and the knowledge to implement a healthy lifestyle.
The PE Department aims to develop healthy, active young people with a love for pursuing lifelong engagement in physical fitness. We aim to provide students with opportunities to become aware of their own physical abilities through continual physical and mental challenge.
Health and Social Care explores the values of care, empathy and wellbeing at its heart. Students apply their learning to real-life scenarios through the three components. The course allows the students to develop their knowledge of human lifespan development, health and social care services and values and finally health and wellbeing. It is 60% coursework based (which involves essay writing but also demonstrating the care values) and 40% exam based (which involves applying all their knowledge in a real-life scenario).
The curriculum focus is to develop practical skills to promote independence and provide the knowledge to allow students to eat a healthy balanced diet. Student starting points are established through baseline tests carried out in year 7 for theory content, as well as practical. Throughout the curriculum, career pathways are promoted to raise awareness and aspirations, for example the different types of chefs and job roles in the hospitality industry. This supports the Everest Learning strand of ‘future ready’.
Food Technology
To provide skills for independence, a passion for cooking and the knowledge to implement a healthy lifestyle.
The curriculum focus is to develop practical skills to promote independence and provide the knowledge to allow students to eat a healthy balanced diet. Student starting points are established through baseline tests carried out in year 7 for theory content, as well as practical. Throughout the curriculum, career pathways are promoted to raise awareness and aspirations, for example the different types of chefs and job roles in the hospitality industry. This supports the Everest Learning strand of ‘future ready’.
