Curriculum overview: Y7: Sustainability, food miles & seasonality
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Food
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Textiles
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Engineering
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Area of study:
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BASIC COOKING SKILLS, FOOD HYGIENE AND SUSTAINABILITY
While making Fruit salad, scones, couscous, noodle salad, cookies
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Snakes and ladders game
Design and make project learning ways of adding colour to fabric.
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Child’s puzzle
Design and make a product from timber and polymer
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What should they know?
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Students will study:
- The four Cs of food hygiene (cleaning,cooking,chilling cross-contamination)
- The physical/chemical properties of main food ingredients (flour, sugar, fat, eggs)
- How far food has travelled food miles & the seasonality of ingredients;
understanding the source and characteristics of some ingredients
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Students will study:
- The Aboriginal culture and their art.
- How they can use the work of others to generate creative ideas
- The source and working properties of cotton and why it has been selected for making the snakes and ladders game.
- How to select specialist tools, techniques and processes, including CAM to make a successful product.
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Students will study:
- Ways to identify and understand user needs.
- How they can use their research to generate creative ideas
- The source and properties of timber and HIPPs and why it has been selected for making the product.
- How to select specialist tools, techniques and processes in order to make a successful product.
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What should they be able to do?
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Students will be able to
- Learn and follow Food hygiene & safety procedures independently, including using key cooking equipment
- Use a knife safely using the correct hand positions (bridge & claw)
- Follow recipes accurately, measuring and weighing as per the recipe
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Students will be able to:
Use computers for research, design and making (CAD/CAM) -
- Effectively research information about the Aborigines and Aboriginal art.
- Apply key information into a presentation with a targeted audience
- Use 2D design to create designs for cutting out in felt on the LASER cutter.
- Be able to use Textile equipment safely when adding colour to fabric using: Tie-dye, transfer crayons and fabric felts
- Draw an accurately measured grid
- Use a needle safely and accurately to successfully add ladders and snakes using a variety of embroidery stitches.
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Students will be able to:
- Follow & understand safe working practices.
- Present information successfully to communicate ideas.
- Use correct workshop tools (including the vacuum former) and equipment to mark, measure, cut and shape materials.
- Use selected materials to successfully make a product
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Key vocabulary
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Sustainstainable
Seasonal
Contamination
Hygiene
Accurately
Nutritional
Function
Gelatinization
Bacteria
Cameralization
Dextrinization
Physical
Sensory
Preserving
Function
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Design
Fabric
Transfer
Fibres
Synthetic
Sewing
Aboriginal
Absorbent
Source
Analysis
Development
Embroidery
LASER
Textiles
Colourfast
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Source
Properties
Function
Consumer
Materials
Aesthetics
Annotate
Rendering
Polymers
Vacuum
Thermoplastic
Temperature
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Assessment
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Y7 food practical skills ass. sheet update.docx
Creation of: fruit salad, scones, couscous salad, noodle salad and cookies.
Knife safety assessment
Cooker safety assessment
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Designing and producing a snakes and ladders fabric game
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Designing and producing a puzzle suitable for a child
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Y8: Cultural sustainability, recycling & nutritional needs
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Food
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Textiles
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Engineering
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Area of study:
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MORE IN-DEPTH COOKING SKILLS, NUTRITION AND FOOD SCIENCE
while making predominantly savoury dishes Soup, bread, flapjack, risotto, pasta, pizza
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Ugly dolls – engage with ways of embellishing fabric
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Celtic jewellery
MORE IN-DEPTH MATERIALS KNOWLEDGE AND PRACTICAL UP SKILLING
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What should they know?
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Students will study how to:
- Understand food hygiene, how food poisoning is caused and how to prevent it.
- Understand basic nutritional needs including the Eatwell guide and healthy eating guidelines
- Understand multicultural staple foods and where they come from using sensory testing to rank different multicultural breads
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Students will study:
- How designers use currently available products to influence their own ideas
- How different fabrics are made and their functions
- How to use patterns and templates to aid accuracy
- How industrial processes link to their project - machine embroidery on the Werneth blazer.
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Students wills study:
- Where different metals come from their functions/ properties.
- How to write a detailed specification.
- How to produce a mould that is suitable for casting a metal shape.
- Applying knowledge from year 7 Textiles, how they can use the work of others to generate creative ideas
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What should they be able to do?
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Students will be able to
- Apply & understand Food hygiene & safety completing all standard procedures independently.
- building from skills learnt inY7, use a knife safely to make more complex (predominantly savoury) dishes
- Use a range of equipment safely and accurately.
- Weigh and measure accurately following the recipe correctly
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Students will be able to:
- Design an ‘ugly doll’ inspired by the existing products they have researched, using annotated sketches.
- Write a production plan, independently, using knowledge from year 7.
- Apply fundamental needle skills learnt in year 7 to embellish fabric by- sewing on a button/ sequins, using applique and hand embroidery.
- Independently select fabrics, components taking into account their properties.
- Select from and use specialist tools and equipment safely and precisely, including needles, pins, paper scissors, fabric shears and the iron.
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Students will be able to:
- Translate hand drawn sketches into accurate and precise CAD drawings.
- Apply and use health and safety rules, learnt in year 7, effectively in the workshop.
- Select from and use specialist tools and equipment safely, accurately and confidently.
- Use given materials to successfully create a product.
- Confidently critique the work of their peers, suggesting modifications.
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Key vocabulary
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Micro-organisms
Digestive system
Pathogens
Salmonella
Campylobacter
Poisoning
Toxins
Recipes
Simmer
Protein
Carbohydrate
Vitamins
Minerals
Micronutrients
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Reverse
Thread
Needle
Button
Sequin
Applique
Embroidery
Embellishment
Techniques
Specification
Production
Manufacturing
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Specification,
Equipment
Measurement
Pewter
Casting
Millimetres
Manufactured
Plywood
Durable
Isometric.
CAM
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Assessment
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Y8 food practical skills ass. sheet update.docx
Preparing and making: soup, bread, flapjack, risotto, pasta, pizza
Assessment of key safety skills
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Designing and producing a fabric ‘Ugly Doll’.
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Designing and producing piece of Celtic inspired jewellery/key fob
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Y9: Sustainable design, packaging and nutrition
Year 9
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Food
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Textiles
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Engineering
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Area of study:
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Food legislation & food poisoning, principles of nutrition, special diets and menu planning (an introduction to KS4) while making more comprehensive predominantly savoury dishes stir fry, curry, fairy cakes, sweet & sour, bolognese/chilli, jam tarts
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Recycled fashion challenge – reusing old clothing to make a cushion
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Sweet dispenser - using gear systems
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What should they know?
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Students will study how to:
- Building from knowledge in Y8, understand key elements impacting food hygiene and causes of food poisoning, including different bacteria.
- Understand more in-depth nutritional needs looking at the main macro and micro nutrients including their function and deficiency
- Understand different dietary needs including age, choice, health allergies and intolerances
- Plan a menu for a special dietary need and understand the source, seasonality and characteristics of a broad range of ingredients
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Students will study:
- The impact of ‘fast fashion’ on the environment.
- What the 6 Rs of sustainability are
- How they can modify their lifestyle to become more environmentally friendly.
- How to identify and understand users’ needs
- What user centred design is and how designers use this to develop products that will sell.
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Students will study:
- What gears are and how they work together to create moving parts on an object
- How to translate hand drawn sketches into orthographic drawings using CAD.
- Ways of joining wood and polymers.
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What should they be able to do?
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Students will be able to
- Demonstrate their understanding and follow Food hygiene & safety completing all standard procedures independently.
- Building from skills learnt in Y8, use a cook’s knife safely making predominantly savoury dishes
- Applying skills learnt in Y8 to use a range of equipment safely including electrical whisk among other items
- Applying skills learnt in Y8 to Weigh and measure independently and accurately to make pastry
- Adapting or using their own recipe using seasonal ingredients for a special dietary need.
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Students will be able:
- Use computers for designing and making by using 2D design to make their template for the cushion - Applying CAD skills learnt in year 7.
- Use paper templates to cut fabric accurately, with precision and confidence.
- Independently select fabrics and components from discarded clothes based on their suitability for the image chosen.
- Thread up and use a sewing machine safely and accurately
- Make a product that is suitable for a target consumer by reusing items of unwanted/ discarded clothing.
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Students will be able to
- Apply knowledge from Y8 to confidently select and justify the correct tools and equipment to mark, measure and cut wood and polymers.
- Independently select the correct materials to produce a sweet dispenser with moving parts.
- Test and evaluate products and verbalise changes and modifications.
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Key vocabulary
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Food hygiene
Poisoning
Vomiting
Diarrhoea
Bacteria
Contamination
Pathogen
Salmonella
Temperature
Nutrition
Micronutrients
Macronutrients
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Landfill
Pollution
Biodegradable
Sustainable
Fast fashion
Finite
Function
Consumer
Aesthetics
Microplastics
Prototype
Evaluation
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Reciprocating
CAMS
Acrylic
Orthographic
Isometric
Levers
Mechanical
Oscillating
Motion
linear
Rotary
Linkages
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Assessment
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Y9 food practical skills ass. sheet update.docx
Year 9 Food Peer / Self-assessment review predominantly higher skilled savoury dishes using a range of herbs & spices to make a stir fry, curry, fairy cakes, sweet & sour, bolognaise/chilli, jam tarts
Practical lessons to assess/reinforce learnt skills/knowledge
Summative Assessment practical- plan, prepare and evaluate dish including skills learnt through the term- Marked using KS4 criteria for end of term grade
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Designing and producing a cushion made from discarded clothing.
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Designing and producing a sweet dispenser with moving parts
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