The Visual Arts Department is made up of four subject areas; Art and Design, Photography, Design and Technology and Food. These Visual Arts subjects provide every student with the opportunity to be creative, explore their own ideas and inspire them to learn a wide range of traditional and modern skills using a selection of different media, materials and equipment.
The main aims of all three departments are to make sure students are engaged, inspired, challenged and take creative risks.
Key Stage Three
All four subjects provide Key stage 3 students with a solid foundation and prepares students for KS4, where they can be even more experimental, independent, risk taking and develop problem-solving within their work.
Key Stage Four
Students can choose one of the three subjects: Art, Craft and Design, Three-dimensional design and Photography as a GCSE option. All three subjects will provide every student with the opportunity to be creative and inspire them to learn a wide range of traditional and modern skills using a wide selection of different media, materials and equipment.
All students studying Art, Photography and Three-dimensional design will learn about the works of different Artists, Designers and Makers and are encouraged to respond to briefs and project starting points in a creative, original, independent and sensitive way. Students learn about a vast range of different issues and topics from the environment and natural world to the work of different cultures and traditions.
The fourth subject we offer is GCSE Food preparation and Nutrition which gives students the opportunity to carry out scientific food investigation which will assess the student’s knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food. Students will prepare, cook and present a menu which assesses the student’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food.
Key Documents:
Curriculum Overview
Course Specification
Staff Structure and Contacts: