Food and Textiles

 

 Head of Department: Julie Williams

The department seeks to offer all students from Year 7 to Year 11 the opportunity to explore their ability to problem solve creatively and skilfully,  through a wide range of design, written and practical activities. Based within 4 teaching rooms, (2 Textiles and 2 food) students become skilful practitioners in an array of food preparation and cooking topics as well as in an exciting range of creative textiles projects.

Key Staff

The department comprises 4 teachers and a technician.

Year 7 Food

 

Getting Started

  • General introduction to the food technology rooms, looking at hygiene and safety
  • Introducing students to methods of heat transference and giving them an opportunity to use all parts of the cooker
  • Developing practical food skills, incl. weighing and measuring skills
  • Range of basic practical activities

 

Healthy Eating

  • A healthy eating project that introduces the students to basic nutrition and the importance of a balanced diet, focusing on the Eatwell Plate
  • Range of practical activities

 

Design and Development

  • Exploring ‘new’ food products on the market and the reasons for their success
  • Students design and make their own fruit sundaes

 

Year 8 Food

Carbohydrates/Bread Products

  • Building understanding of the Eatwell plate with particular focus on food groups providing starchy carbohydrate for energy
  • Learn how to make a range of bread products from a basic recipe

 

Protein/ Meat, Cheese & Eggs

  • Building understanding of the Eatwell plate with particular focus on food groups providing protein for strength, growth and repair
  • Range of practical activities, incl. Bolognese and pasta bake

 

Biscuit Project

To understand function of ingredients in biscuit making

  • To learn two methods for making biscuits, with different sensory characteristics
  • Learn about nutrition labelling on packaged food

 

 

Year 7 Textiles

Chicken Project

  • Students develop basic skills for preparing and constructing using fabrics and component
  • Making a soft chicken project, with the focus on safety and accuracy
  • Mask Project which allows students to design and create individual outcomes

Year 8 Textiles

Creative Textiles Techniques

  • Introducing students to a wide variety of decorative techniques to produce creative and useable practical outcomes, (students explore tie-dying, batik and applique)

 

Drawstring Bag

  • Students apply skills and techniques learned to design and make an attractive and practical bag for themselves or someone else
  • Increasing focus on producing quality outcomes

 

KS4 Design & Technology: Food

 

 

Qualification achievable

1 GCSE

GCSE equivalence

 

Core or Option

Option Subject

Head of Department

Mrs J Williams

                                                                                                                                                                                                                           


What will I study & how is the course organised?

In Year 9 – Students are introduced to the course through ‘Methods and Making’, aimed at building basic skills through a range of popular recipes. Students also investigate food from other cultures and experiment with new ingredients and techniques.

 

In Year 10 – Students learn about pastry making followed by an in depth look at nutrition, in the context of maintaining a healthy balanced diet. Students then focus their attention on how the senses react to food and the application of sensory analysis in product development as well as aspects of quality control and hygiene.

 

In Year 11 - The bulk of this year is spent on the GCSE controlled assessment, the focus of which is food product development

 

Course aims:

   ·            Study food in a range of contexts, including those that affect the consumer

   ·            Learn a wide range of practical skills through an extensive array of making  tasks

   ·            Gain a greater understanding of nutrition and the role food choices play in the nation’s health

   ·            Gain an insight into the food industry and appreciate the complexities of food manufacture

   ·            Appreciate the issues surrounding food, in terms of the environment as well as social, cultural and economic matters

   ·            Develop their creativity, both practically and on paper

 

 

How is the course assessed?

         ·            40% Written examination

         ·            60% Controlled assessment

 

 

Where might it lead?

Successful completion of this course will allow students to progress on to post 16 courses such as AS/A2 Food Technology.  This in turn can lead on to a wealth of degree courses and careers in food science or technology, food styling, dietetics, nutrition, catering, food processing or marketing, as well as many other food related routes.

 

 

KS4 Design & Technology: Textiles 

    

Qualification achievable

1 GCSE

GCSE equivalence

 

Core or Option

Option Subject

Head of Department

Mrs J Williams

                                                                                                                                                                                                                

What will I study & how is the course organised?

In Year 9 - Students are introduced to the course through a range of practical activities. Machine skills are developed and students investigate ways of decorating and manipulating fabric. They then progress to use the skills they have learnt to make a number of practical items, incorporating recycled materials into exciting design tasks.  Students also investigate different types of fibres and fabrics.

 

In Year 10 - Students will undertake a number of projects and practical tasks so they can develop a broad range of skills, knowledge and understanding of textiles. Students then focus their attention on the textile industry, in particular product development as well as aspects of quality control.

 

In Year 11 - The bulk of this year is spent on the GCSE controlled assessment, the focus of which is textiles product development

 

Course aims:

The aims of the course are to enable students to:

   ·            Study textiles in a range of contexts, including those that affect the consumer

   ·            Learn a wide range of practical skills through an extensive array of making tasks

   ·            Gain an insight into the textile industry and appreciate the complexities of textile manufacture

   ·            Appreciate the issues surrounding textiles, in terms of the environment as well as social, cultural and economic matters

   ·            Develop their creativity, both practically and on paper

 

 

How is the course assessed?

         ·            40% Written examination

         ·            60% Controlled assessment

 

 

Where might it lead?

Successful completion of this course will allow students to progress on to post 16 courses such as AS/A2 Product Design: Textiles.  This in turn can lead on to degree courses and careers in Fashion or Textiles Design as well as a host of other creative routes including textiles technologist, fabric designer, interior designer or pattern designer.