Home
- - - Head’s Welcome
      
      Welcome to our school website. As you look through it I hope you will get a flavour of how ambitious we are at Ellesmere Port Catholic High School. We are focusing all our efforts and talents on what we have a burning desire to achieve: to become an outstanding school.
      
      Our June 2015 Section 5 Ofsted inspection rated the school GOOD in all areas and stated: ‘Outstanding leadership has been the catalyst to substantial and rapid improvement. This is now a school to which staff and students are proud to belong and where students’ achievement is improving apace.’ The report also highlighted that ‘The school provides a broad range of both academic and vocational subjects and higher ability students make good progress’.
      
      Our October 2015 the Ofsted inspection of the Religious Life of the school rated us GOOD saying ‘The sense of aspiration seems to permeate throughout all areas of school life …. There is a culture which encourages everyone to do their best’ and that ‘There is a strong and effective pastoral support system in place to support students with different needs’.
      
      Our mission statement is:
      
      “I have come that they may have life and live it to the full” John 10:10
High School
Sixth Form
News and Events
- - - Events this week
School Celebrations
Join EPCHS
Curriculum
Contact
- - - Directions
    - Contact
      Capenhurst Lane,
      Whitby,
      Ellesmere Port,
      Cheshire,
      CH65 7AQ
      0151 355 2373
  - - School Staff

Curriculum Outline

Year 7
Autumn Half Term 1	Autumn Half Term 2
FOOD/BASIC SKILLS: Food Safety and Hygiene Safe use of equipment including both small and larger items Accuracy in weighing and measuring PRACTICAL: Tea and toast, fruit salad, fruit crumble and bolognaise sauce. TEXTILES/BASIC SKILLS: Research and Mood Board Analysis Designing PRACTICAL: Hand stitching and embroidery	FOOD/SEASONAL FOODS: Identifying Fruit and Vegetables Looking at the function of cake ingredients Mini pizza project PRACTICAL: Small Cakes, Pasta Salad, Pizza TEXTILES/DESIGNING: . Development of cake designs. PRACTICAL: Pattern cutting. Stitch samples and sewing on a button. Embroidery stitching Starting on fabric cup cake.
Spring Half Term 1	Spring Half Term 2
FOOD/HEALTHY EATING: Looking in basic terms at nutrition and the Eatwell Plate Assessment: identifying progression and how they have moved on in skills and knowledge. PRACTICAL: scones, soup, free-choice practical TEXTILES/ EVALUATION: Evaluating the fabric cake product. Peer and self-assessment PRACTICAL: Completion of fabric cake	BASIC SKILLS: Health and Safety Completion of Health and Safety Passport and machine safety. Basic drawing skills – developing isometric drawings skills to design custom ‘Block Bots’. Research and Mood Board Analysis Technical Design Work/Isometric Drawing PRACTICAL: Using traditional hand tools such as Tenon saw, tri-square and wood file.
Summer Half Term 1	Summer Half Term 2
BASIC SKILLS: Health and Safety Continuation into Section B of Health and Safety Passport (focussing primarily on machine safety). Developing drawing skills – Converting Isometric Drawings into Orthographic Projections. PRACTICAL: Using traditional wood working machinery to continue the production of a ‘Block Bot’. Machinery includes: Pillar Drill and Hegner Saw.	BASIC SKILLS: Health and Safety, Converting Isometric to Orthographic, Introduction to CAFEQUE Analysis. PRACTICAL: Using craft methods to finish the manufacture of the ‘Block Bot’ such as sanding softwood materials and painting.

Year 8
Autumn Half Term 1	Autumn Half Term 2
RECAP: Nutrition and the Eatwell Plate Extending information on the Eatwell Plate and nutrition. Understanding the functions, sources and deficiency of the nutrients PRACTICAL: Tea and toast, fruit salad, fruit crumble and bolognaise sauce.	PASTRY MAKING: Introduction to short crust and flaky pastry. Understanding standard components – identifying the advantages and disadvantages of using standard components. PRACTICAL: Sausage Rolls, Jam Tarts, Quiches
Spring Half Term 1	Spring Half Term 2
HEALTHY EATING: Incorporating the Eatwell Plate into the diet Looking at combining foods Different techniques in presenting foods. PRACTICAL: Tiramisu/Cheesecake, Cottage/Shepherd’s Pie, Free-choice practical	BASIC SKILLS: Health and Safety Recap Completion of Health and Safety Passport and machine safety (for new students to the subject). Using Isometric and Orthographic Projections to design a Totem Pole. Research and Mood Board Analysis Technical Design Work PRACTICAL: Using traditional hand tools such as Tenon saw, tri-square and wood file.
Summer Half Term 1	Summer Half Term 2
BASIC SKILLS: Health and Safety Continuation into Section B of Health and Safety Passport (focussing primarily on machine safety). Research into the material properties of hardwoods, softwoods and manmade boards. PRACTICAL: Using traditional wood working machinery to continue the production of a ‘Totem Pole’. Machinery includes: Pillar Drill, Hegner Saw and Belt Sander.	BASIC SKILLS: Health and Safety, Introduction to CAD/CAM, Using CAFEQUE to evaluate final projects. PRACTICAL: Using craft methods to finish the manufacture of the ‘Totem Pole’ such as sanding softwood materials and painting.