Key Stage 3

Year 7

In Y7 students will have experience in textile and food handling, for one lesson a fortnight throughout the year.
As students have had a wide variety of experience in textiles and food we make the main focus in year 7 skills based. This gives all students an opportunity to experience good basic grounding in handling textiles and foods which they will build on throughout KS 3.

This project looks at recycling and environmental issues in everyday life and the outcome is to design and make a fabric ‘bag for life’
Aim is to make students aware of environmental issues globally and within the community. They use ICT skills- publisher to design a logo to be printed onto their eco-bag.
To learn how to thread up a sewing machine and to have good control when sewing a straight line of stitching. In addition they need to understand how a sewing machine works and to be confident in using this piece of electrical equipment.

This activity focuses on assessing student’s ability to:

    • Respond creativity to brief
    • Plan, organize and make

Knowledge and understanding of material and techniques

  • Designing an original logo using CAD/CAM
  • Good time management – well organized in practical lessons to meet deadlines
  • Controlling the sewing machine effectively and efficiently

Week 1-List the 4 natural fibres
Week 2/3-Find out the names of 4 manufactured fibres.
Week 4-To complete design ideas and to state with reasons which eco bag they will be developing
Week 5-To complete model and make a decision on the fabric to use, bring fabric from home it using re-cycled fabric, duvet cover, pillow case, sheet, etc
Week 6/7- To make sure they are up to date with the class work, may need to come in and use computers to do Logo, or come in to cut out fabric at lunch or break time.
Week 8/9/10-To come in at lunch or break time to ensure they have completed tasks set by teacher for that practical lesson, teacher to make sure pupils who need to come in know when and where to go.
Week 11-To complete eco bag and prepare for the evaluation and star profile for next lesson.
Week 12- Complete all work to be handed in for assessment if necessary.

Most information can be found by using search engines like ‘google’

Year 7 Food
‘Let’s get cooking’ project.
This project will involve the students in practicing basic skills such as peeling, chopping, rubbing in, weighing and measuring, etc… They will be using a variety of equipment from large such as ovens to small such as hand held blenders. Healthy eating will be emphasised throughout the project based on ‘5 a day’ the ‘eat well plate and ‘food for life’ which are government led initiatives on healthy lifestyles. Finally the students understanding of everything learnt will be used in a design and make project called my pasta sauce.

This activity focuses on assessing student’s ability to:

Apply Knowledge and Understanding of materials and techniques

    • Use of local seasonal vegetables and fruit to include the preparation and inclusion in recipes.
    • To understand the function of ingredients as well as their nutritional importance in a healthy diet.

Reflect on their own designing

  • Assessing their practical outcomes by sensory testing and using other’s view to help develop their recipes.
  • Make use of the food program to see if their recipes reflect the government’s healthy guidelines.

Week 1- Produce a safety poster to make others aware of potential hazards.
Week 2- To list the functions of all the ingredients used in their muffin recipe. To also prepare ingredients for their next lesson.
Week 3- To sensory test their muffins using set evaluation questions. Also to use this information to make suggestions on how they could further improve their muffins.
Week 4- To work out the cost of their drink and to carry out peer assessment with a friend.
Week 5-Evaluation of their scones.
Week 6- Produce a list of suitable desserts to compliment the following dishes;Spaghetti Bolognese, cottage pie, pizza, curry and fish and chips. Give reasons for their choices.
Week 7-Evaluation of fruit crumble/cobbler.
Week 8- Complete pasta sauce questionnaire and gather results ready for the next lesson.
Week 9- Record the changes you have made to your pasta bake with reasons for these changes.
Week 10/11-½ evaluate their pasta bake – star profiles ½ prepare for their practical.
Week 12- Check that they have also met their assessment target before handing in their books for marking.

Year 8

Y8 textiles
Body Adornment

In this project students will be making a simple garment. Progression will be made using zig-zag stitch and construction a 3D garment. This project will also look at fashion sketching techniques, wash care labels and swing tags.

This activity focuses on assessing student’s ability to;

Generate, develop, communicate and model ideas

  • Fashion sketching using template and annotation of style features and fastenings.
  • Designing outfits for a variety of occasions.
    Plan organize and make.
  • Confidence in using the sewing machine to progress to inserting a zip or making a casing and neatening seams.
  • Good organization of time within the practical lesson and use of homework time if necessary to ensure they meet deadlines.

Week 1- To complete a fashion sketch for a particular occasion, front and back view.
Week 2/3- Complete fashion sketches and methods for working samples.
Week 4- Bring fabric to lesson.
Week 5/6- On going practical, students who are absent or who have not completed class task to catch up at lunchtimes.
Week 7- Come in at lunchtime to make sure processes have been completed.
Week 8/9/10 To come in at lunch or break time to ensure they have completed tasks set by teacher for that practical lesson, teacher to make sure pupils who need to come in know when and where to go.
Week 11- To complete tasks set for the lesson.
Week 12- to make sure all written work is completed. Check against the assessment criteria before making a judgment on your level.

Y8 Food – Diet and Health
In this project students will be making progress by handling high risk foods, using healthy methods of cooking as well as preparing healthy main meals and desserts. They will gain knowledge of food groups and nutritional requirements for a healthy lifestyle.
This activity focuses on assessing student’s ability to:

Apply knowledge and understanding and techniques

    • Using fruits/vegetables/proteins and cereal produce as basis for healthy meals/snacks.
    • Functions of ingredients and nutritional properties.

Plan, organise and make

    • Selecting healthy recipes which can be made within the practical lesson and following the method of making.
    • To look at presenting finished products and making sure sauces and accompaniment are full of flavor.

Week 1- Write up a report – on their diet/families and how it compares to the ‘eat well’ plate. Make suggestions for improvement.
Week 2- To prepare ingredients for next lesson
To work out the cost of their salad and dressing.
Week 3- To evaluate their products- asking family members to complete a sensory table – colour/flavour/textures of salad then the dressing. Include improvements.
Week 4- 1. Find out all the different types of fats there are and give an example of which foods they are found in.
2. Find out what saturated fats and polyunsaturated fats are.
3. why is it important to have fat in our diet?
Week 5- Evaluate- collect others comments and produce a star profile to show their feedback.
Week 6- State the importance of carbohydrates in the diet.
Week 7- find out where sugar comes from, how it is used in the food industry and the dangers of too much in our diet.
Week 8- Evaluate your curry.
Week 9- To prepare for the next practical lesson.
Week 10-peer assessment of fruity pancakes.
Week 11-nutritional analysis of your chicken Tikka/parmesan chicken nuggets.
Week 12 To make sure that the assessment sheet is completed with skills ticked off and all work is up to date ready to be handed in for marking next lesson –

Year 9

In year 9 textiles students look at the principles behind fabric printing and dyeing. Students work on a brief of ‘nature’ to come up with some inspirational design ideas which are then printed and later embellished further onto their final outcome of a cushion.
In the summer term there is an optional project- surf wear which allows students to look at SMART fabrics and to apply their knowledge to design a range of surf wear/beachwear or accessories.

This activity focuses on assessing student’s ability to:

      • Plan. Organize and make.
      • Designing for others
      • CAD/CAM
      • Printing techniques

Week 1 peer assessment of printing samples
Week2,3 and 4 collect resources for inspiration board
Week 5 and 6 evaluation of surface decoration samples
Week 7 complete design ideas
Week evaluation of final outcome

Food technology students look at three projects;
Designer cakes- students will be experimenting with different ingredient combinations and different methods of making to come up with their perfect recipe. ICT skills and CAD/CAM will be used to produce a design which shows a specific celebratory occasion. The designs will be printed onto sugar paper and attached to their final cake.
This allows students to;

Generate, develop, communicate and model ideas.

      • Designing for a specific occasion
      • Using CAD\CAM
      • Functions of ingredients
      • Try out decorating skills

Week 1- find out the cost of a range of made to order celebration cakes.
Week 2-produce a written report showing the results of the cake experiments.
Week3-To research different methods of decorating techniques, must include a healthy option as well.
Week 4-to evaluate the trial cake.
Week 5-list developmental changes that needed to be made to your trial cake with reasons showing how and why these changes have been made.
Week6-prepare for the decoration of your cake- ideas/recipe/methods.
Week7- evaluation.

Bread project- students are designing and making a new savoury product which can be made and sold in the school canteen. Students will be using the current healthy eating guidelines to produce their proto type. Proto types will be judged by the canteen manager and the successful idea will be made for the whole school to buy.

This activity focuses on assessing student’s ability to:

Reflect on their own designing

      • Designing for others
      • Identifying people’s needs through different dietary requirements
      • Peer assessment

Week 1 – write up results from bread testing session.
Week 2- designing a prototype- finish off any design work and prepare for your practical lesson.
Week 3-Sensory testing- collect tester’s feedback and suggest ideas for further development.
Week 4- record the main points that you thought were important advice from the video clip ‘Breaking into Tescos’.
Week 5+6 find out the nutritional value of your bread product and work out how much it cost you to make and how much the canteen could sell it for.
Week 7- final evaluation.

Making meals- Looks at giving students the skills, confidence and knowledge needed to make healthy two course meals for the family and for themselves. They will be looking at a range of special dietary needs and healthy eating guidelines to produce nutritious meals from scratch.

Week1 list the sources of dietary fibre
Week2 evaluation
Week3 which nutrients are often missing in a vegetarian’s diet?
Week5 evaluation
Week7 nutritional needs of specific dietary groups

Surf project- this project is a design based piece of work which runs alongside the cushion project. It is for students who do not wish to make their prints into a cushion.
This project looks at SMART fabric and it’s uses in surfing wear and accessories.

Key Stage 4

Please see the relevant section of the options booklet below

Year 10: 2018-2020 Options Booklet

Year 11: 2017-2019 Options Booklet Download

Key Stage 5

Please see the relevant section of the Sixth Form Prospectus

2018 Sixth Form Prospectus Download