Design and Technology

Food

Textiles

Engineering

Area of study:

BASIC COOKING SKILLS, FOOD HYGIENE AND SUSTAINABILITY

While making Fruit salad, scones, couscous, noodle salad, cookies 

Snakes and ladders game

Design and make project learning ways of adding colour to fabric.

Child’s puzzle

Design and make a product from timber and polymer

What should they know?

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

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.

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.

What should they be able to do?

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

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.

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

Key vocabulary

Sustainstainable

Seasonal

Contamination

Hygiene

Accurately

Nutritional

Function

Gelatinization

Bacteria

Cameralization

Dextrinization

Physical

Sensory

Preserving

Function

Design

Fabric

Transfer

Fibres

Synthetic

Sewing

Aboriginal

Absorbent

Source

Analysis

Development

Embroidery

LASER

Textiles

Colourfast

Source

Properties

Function

Consumer

Materials

Aesthetics

Annotate

Rendering

Polymers

Vacuum

Thermoplastic

Temperature

Assessment

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

Designing and producing a snakes and ladders fabric game

Designing and producing a puzzle suitable for a child

Food

Textiles

Engineering

Area of study:

MORE IN-DEPTH COOKING SKILLS, NUTRITION AND FOOD SCIENCE

while making predominantly savoury dishes Soup, bread, flapjack, risotto, pasta, pizza 

Ugly dolls – engage with ways of embellishing fabric

Celtic jewellery

MORE IN-DEPTH MATERIALS KNOWLEDGE AND PRACTICAL UP SKILLING

What should they know?

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

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.

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

What should they be able to do?

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

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.

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.

Key vocabulary

Micro-organisms

Digestive system

Pathogens

Salmonella

Campylobacter

Poisoning

Toxins

Recipes

Simmer

Protein

Carbohydrate

Vitamins

Minerals

Micronutrients

Reverse

Thread

Needle

Button

Sequin

Applique

Embroidery

Embellishment

Techniques

Specification

Production

Manufacturing

Specification,

Equipment

Measurement

Pewter

Casting

Millimetres

Manufactured

Plywood

Durable

Isometric.

CAM

Assessment

Y8 food practical skills ass. sheet update.docx

Preparing and making: soup, bread, flapjack, risotto, pasta, pizza 

Assessment of key safety skills

Designing and producing a fabric ‘Ugly Doll’.

Designing and producing piece of Celtic inspired jewellery/key fob

Year 9

Food

Textiles

Engineering

Area of study:

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

Recycled fashion challenge – reusing old clothing to make a cushion

Sweet dispenser - using gear systems

What should they know?

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

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.

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.

What should they be able to do?

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.

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.

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.

Key vocabulary

Food hygiene

Poisoning

Vomiting

Diarrhoea

Bacteria

Contamination

Pathogen

Salmonella

Temperature

Nutrition

Micronutrients

Macronutrients

Landfill

Pollution

Biodegradable

Sustainable

Fast fashion

Finite

Function

Consumer

Aesthetics

Microplastics

Prototype

Evaluation

Design criteria

Gears

Acrylic

Orthographic

Isometric

Toothed

Mechanical

Transmission

Motion

Components

Rotational

Axes

Assessment

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

Designing and producing a cushion made from discarded clothing.

Designing and producing a sweet dispenser with moving parts