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Design and Technology: Food and Textiles

Staffing

Mrs S Atkinson - Head of Food and Textiles
Mrs C Clay
Mrs K Johnston - Technical Assistant

 

 

Year 7 Food

Year 7

The photographs below show a sample of the thermometers designed and made by the students over a short introductory Graphical products module at the start of the year. This project introduces the students to the design process and the methods of working in the department both from a health and safety point of view and project manufacture and presentation. The students select a topic of their choice to use as inspiration and work to a given brief which includes the use of a smart material.
Year 7 Food
In Food Technology the course of study is based upon Healthy eating for young people.
1. Introduction to the Food Room, basic hygiene and historical development of a food product.
The use of basic ingredients in simple design activity.
2. Practical activity using the cooker and following basic rules.
3. Introduction to healthy eating using a demonstration of a healthy snack. Use of time saving appliances and an introduction to food testing and tasting.
4. Practical snacks for children showing the use of an oven. Evaulation of the potential of the product in the market place.
5.Introduction to the Bronze Award showing the use of fresh fruit and vegetables in dishes that could be served to children at a buffet. Demonstration to show preparation , cooking and comparision of a chosen vegetable.
6 Bronze Award practical and class presentation/evaluation of dishes.
To complete this introductory course the students complete a simple multiple choice test.
During this subject students are able to access DT clubs to gain additional support if required or to complete missed practicals. There is always a considerable amount of individual choice for practicals and if there are any personal difficulties individual students should seek further advice from the teacher.

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Year 7 Textiles

Year 7 Textiles

In Textiles Technology the course of study is based upon Texture and the Environment.

  1. Introduction to the Fibres and Fabric construction, followed by spot demonstrations of a range of techniques from which the students can choose to use when designing their wall hangings.
  2. Practical activity using their chosen methods and designs and the theme of the environment to construct a wall hanging.
  3. To complete this introductory course the students complete a simple multiple choice test.

During this subject students are able to access DT clubs to gain additional support if required or to complete missed lessons. There is always a considerable amount of individual choice for practicals and if there are any personal difficulties individual students should seek further advice from the teacher.

Year 8 Food

Year 8

Food Technology

This course has two modules one based on learning new practical skills and the other on Nutrition and completion of a Silver Award.

Module 1

1. Health and safety related to the cooking of savoury dishes following a demonstration and presentation.

2. Practical dish and tasting/written evaluation.

3. Following a demonstration on scones, a comparison of home-made to manufactured products.

4. Design and make scone practical and product testing.

5. Demonstration of the creaming method with the view to designing and making healthier products by recipe adaptation.

6. Practical and evaluation of a dish using an adapted version of the rich cake recipe.

7. Experimental practical using machinery to make shortcrust pastry. Simple comparision of large food machine.

8. Disassembly and evaluation of a commercial product with a tasting session.

9. Design and making of a quiche to compare to a bought version.

10.Demonstration of roux sauce making with reference to smart ingredients. Practical testing of commercial products that use a variety of different modified starches.

11. Design and making oaf a soup using a sauce as the thickening agent.

12. The cook chill chain and the importance of the entire production team in a commercial situation.(If time is available)

The emphasis is on the use of fresh ingredients and teaching the students to be able to make informed decisions.

Module 2.

1. Introduction to the Silver Award and basic nutrition.

2. A quiz involving a tasting session to review the variety of different ingredients available for product design. Initial planning /preparation for the Silver Award.

3./4 Working in groups either the practical pasta dish for the award

or the use of a nutrition data base to make a product food label and costing

chart to enable the student to fully evaluate the product they have designed.

5. Final review/completion of Silver Award project. If time is available is available end of module test.

During this subject students are able to access DT clubs to gain additional support if required or to complete missed practicals. There is always a considerable amount of individual choice for practicals and if there are any personal difficulties individual students should seek further advice from the teacher.

Examination week

Design and Make Activity.

As the students complete tests at the end of each module of work during examination week they have opportunity to make a clock using a specific maximum size of MDF and resources that use waste or recycled materials.

They have access to the entire department for a period of three sessions and prizes are awarded according to the most unique and most skilfully made  outcomes.

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Year 8 Textiles

Year 8 Textiles, Machine Skills and Creating a Bird.

This course has two modules one based on learning how to use a sewing machine and passing a sewing machine test. The second part of the course is to design and make a fabric bird, using the machine skills.

Sewing Machine Skills

1. Learn how to control a sewing machine over a range of printed paths.

2. Learn how to tread a sewing machine and accurately pass a sewing machine test.

3.Using the machine skills decorate and make a Floppy Frog filled with lentils.

Design Skills

  1.     Learn how to use two non-machine decorative techniques which can be applied to the finished bird.
  2.     Design initial bird ideas and final design solution.
  3.     Create a paper template for all fabric parts.
  4.     Model bird using the templates.
  5.     Cut fabric ready to make the bird.

Module 2. Creating the Bird

  1.     Learn how to use cad cam machines and other decorative machine stitches
  2.     Planning making and begin assembling bird.
  3.     Keep a diary of making the bird as an Input, Process, Output Flow chart.
  4.     Complete evaluation of finished bird.
  5.     Complete multiple choice test.

1. Design and Make Activity.

As the students complete tests at the end of each module of work during examination week they have opportunity to make a clock using a specific maximum size of MDF and resources that use waste or recycled materials.

They have access to the entire department for a period of three sessions and prizes are awarded according to the most unique and most skilfully made  outcomes.

Year 9 Food

Year 9

In year 9 students select two material areas to study at the start of the year in a project which uses a country of their choice in a theme based upon travel and tourism.

The project starts with a general introduction to the year followed by two weeks looking at specifications and design inspiration from the country of their choice.

Food module.

1.Introduction to staple food using a bread demonstration and tasting session.

2. Design, make and evaluation of bread using a flavouring from your chosen country.

3.Design, make and evaluate a pizza using at least two toppings from your selected country.

4.Presentation of foods from other countries around the world including a tasting session of sundaes made using an ice-cream maker.

5.Farmers market tasting session following a short practical of hand held foods.

6.Practical session on skilful dishes from chosen country.

7. Introduction to The ready Steady Cook completion to allow planning for the cook off over the next two weeks. This is ran in conjunction with UCC and Penrith Rotary Club (additional pictures can be found on their website)

8/9.The class works in two groups

   Either   Practical for the Ready Steady Cook Competition

   Or  production of a place mat using photographs of some of the dishes made on the course using   

   their chosen country.   

10. Completion of project and end of module test.

During this subject students are able to access DT clubs to gain additional support if required or to complete missed  practicals. There is always a considerable amount of individual choice for practicals and if there are any personal difficulties individual students should seek further advice from the teacher.

Ready Steady Cook Competition.

If a student wins round one of the competition and does not want to progress any further then they can opt not to go into round two. Round two takes place after examination week when all 16 semi-finalists will have their food tasted by an external judge.

In the final that is held at UCC in the summer term three professional judges from the foo Industry will make the final decisions.

Cash for Kids.

As part of a fund raising activity in school some of the year 9 food students baked and sold hundreds of cupcakes as an extra curricular activity. They made all the decorations as well as being responsible for the baking and decoration of all the cakes. They made a considerable sum of money as well as having a great time.

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Year 9 Textiles

In year 9 students select two material areas to study at the start of the year in a project which uses a country of their choice in a theme based upon travel and tourism.

The project starts with a general introduction to the year followed by two weeks looking at specifications and design inspiration from the country of their choice.

Textiles module.

1.Students commence with a mini design and make task where they are given patterns to create 3 identical juggling balls.

2.Using ICT student design and digitally print an A4 piece of fabric. Students use this fabric to make a small drawstring bag in which to keep the juggling balls.

3.Design and make a gift or item which can come from or be used in their chosen country.

4. As this is an open project students can make anything including sourcing or creating their own patterns.

5. During this 10 week module students complete 5 A3 written/Design sheets which support the module this equates to an A4 piece of homework each week.

During this subject students are able to access DT clubs to gain additional support if required or to complete missed  practicals. There is always a considerable amount of individual choice for practicals and if there are any personal difficulties individual students should seek further advice from the teacher.

GCSE Food

GCSE Food Preparation and Nutrition

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Why study Food Preparation and Nutrition?

GCSE food preparation and nutrition is useful for the rest of the students life; it will enable them to be independent and make informed choices. Students will be able to be creative in the kitchen and develop skills and confidence in cooking and the use of equipment. It offers many opportunities for employment both now and in the future.

The course is designed to equip students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. Students will learn to cook and to make informed decisions about food and nutrition in order to be able to feed themselves and others affordably and nutritiously.

Features of the course:

Year 10: The first two terms will be spent on the course content and practical work. Most weeks students will have one practical session and one theory session. They will be taught advanced practical skills, how to taste and test accurately and how to design and create new dishes. During this time they will carry out practice pieces of coursework in the lesson and for homework. Students will be expected to provide the ingredients unless for an experimental session, where they will be provided by school. There will always be considerable choice. At the end of the year students will carry out a practice coursework task.

Year 11: In the first term students will complete your own short course task in school time. Following this they will continue with the core course content. In term 2 they complete the 12 hour controlled assessment task in school time. In the final term students will complete minor areas of the course content but spend the majority of the time on examination revision.

Enrichment:

If possible we will visit the BBC Good Food Show and any other food related exhibitions that become available. Visits to food manufacturers, e.g. Cranstons and Morrisons, retailers and masterclasses in food preparation will also be organised throughout the course. Support is available as required at the DT clinic sessions.

What opportunities for progression does it offer?

Food science, marketing, food service, education, food manufacture, healthcare, food stylist and retail and farming.

Key information:

Topics for Study:

Nutrition, diet and health throughout life. Characteristics and properties of food in storage/preparation/cooking. Factors affecting consumer choice. Food hygiene and safety.

Assessment summary

Controlled assessment (50%) - Task 1 - 8 hours 1,500-2,000 words; Task 2 - 12 hours, 15 A4 sheets

1 x 1 hour 45 minutes examination (50%)

Exam Board

 WJEC

GCSE Textiles

GCSE Design and Technology: Textiles

Why study Design and Technology: Textiles?

Textiles is a good subject to choose if students are considering a future in design or development. It is a useful course if the student is creative, enjoys working with fabrics, and likes the idea of high percentage coursework.

Features of the course:

The course is designed to extend practical skills using compliant materials through a range of practical projects. The theory is taught through as many hands-on practical methods as possible to build student confidence in making a high quality skilled successful GCSE project.

All students will study a basic core, plus the textiles specialism.

Year 10 studies are designed to build knowledge and skills through a range of practical design projects. Students learn about materials and decorative sewing skills such as appliqué, quilting, and machine embroidery. Each block of learning culminates in a practical outcome applying the new skills. Students then learn how to use decorative techniques such as silk painting, batik, tie-dye, transfer printing, tritik and screen printing to create a colourful project from a base of white fabric. Throughout year 10 students complete practice coursework sheets, some in timed conditions in preparation for year 11.

Year 11 students work on coursework throughout the year. The practical element can be any skilful product approved by your subject teacher, that meets the requirements of the challenge set by the exam board. All work is completed under controlled conditions. Additional content and revision will be covered when the coursework is completed.

Enrichment:

There may be an opportunity to go to the BBC Clothes Show Live and enter competitions as appropriate. Support is available as required at the DT clinic sessions.

What opportunities for progression does it offer?

The course is an excellent foundation for those students who wish to continue into A-Level or seek courses at other establishments which are related. There are also opportunities to seek employment or an apprenticeship.

Key information:

Topics for Study:

Fabrics and fibres; manufacturing processes; techniques for construction and finishing; components; and social and environmental considerations.

Assessment summary

Controlled assessment - A single project of an extended task based on a challenge provided by the board (50%)

1 x  1 hour 45 minutes examination (core 20%, textiles 30%)

Exam Board

Edexcel

A-Level Textiles

Design Technology: Fashion and Textiles

Why study Fashion and Textiles?

This creative and thought-provoking qualification gives students the practical skills, theoretical knowledge and confidence to succeed in a number of careers, especially those in the creative industries.

Students will investigate historical, social, cultural, environmental and economic influences on design and technology, whilst enjoying opportunities to put their learning in to practice by producing products of their choice. Students will gain a real understanding of what it means to be a designer, alongside the knowledge and skills sought by higher education and employers. There will be a number of practical visits available throughout the course.

What do I need to know or be able to do before taking this course?

Students must demonstrate maths and science skills to enable them to accomplish tasks. Examples of the skills include the ability to: grade and adapt patterns; present and interpret statistical data such as the outcome of market research; understand the appropriate use of textile materials based on their physical properties; determine quantities of materials and develop efficient lay plans; ensure products are designed to take account of potential degradation due to environmental factors; use of geometry to create templates for designs.

Features of the course:

A-Level design and technology: fashion and textiles requires students to engage in both practical and theoretical study.

Core technical principles: materials and their applications; the requirements for product design, development and manufacture; design communication; digital design and manufacture; efficient use of materials; health and safety; feasibility studies; design for manufacturing, maintenance and repair; protecting designs and intellectual property; enterprise and marketing in the development of products.

Core designing and making principles: design methods and processes; design theory; how technology and cultural changes can impact on the work of designers; critical analysis and evaluation; selecting appropriate specialist tools; accuracy in design and manufacture; responsible design; and approaches to project management.

Additional specialist knowledge: the characteristics and working properties of materials; working properties and physical characteristics of fibres and fabrics; methods of joining fabrics including the use of fastenings; the qualities given to fabrics by the construction methods used; the applications of smart materials, e-textiles, and technical textiles; the use of non-fibre and fabric materials in textiles and fashion design; industrial and commercial practice; and the use of pattern drafting and toiles.

Key information:

Topics for Study:

Fabrics and fibres; manufacturing processes; techniques for construction and finishing; components; and social and environmental considerations.

Assessment summary

Paper 1: 2 hour examination (25%)

Paper 2: 2 hour examination (25%)

Non-examined practical design and make task approx. 45 hours (50%)

Entry requirements

Grade C in GCSE Textiles or a reasonable level of competence in Textiles skills, including using a sewing machine.

Exam Board

AQA (to be confirmed when specifications are finalised)

Recipes

File name Date Size
Year 7 Recipes 10-10-2013 243.8 KB
Year 8 Recipes 10-10-2013 516.59 KB
Year 9 Recipes 10-10-2013 267.54 KB

Examples of Work

Examples of Textiles 16-05-2014 211.51 KB

News Articles

Ready Steady Cook Final 2015 07-07-2015 312.67 KB
Ready Steady Cook Final 2014 02-10-2014 219.65 KB

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