Technology

Technology

Departmental Intent
 

Food:

The food curriculum will ensure students have the skills and knowledge to be able to live healthily, leaving with confidence in the kitchen to take ownership of their nutritional health. The curriculum will equip students with technical skills and health and safety knowledge to work in a kitchen as well as a range of dishes they can rely on throughout their adult life.

Design:

The Design and Technology curriculum will inspire students to design and make products that solve real and relevant problems within a variety of contexts, considering their own and others’ needs, wants and values. The curriculum will equip students with the creative, technical and practical expertise needed to perform everyday tasks confidently and to participate successfully in an increasingly technological world.

YEAR 7
YEAR 8
YEAR 9
YEAR 10
YEAR 11
YEAR 7

TERM 1

Introduction to Skills in Design students will follow a carousel system within the subjects of RM, Food and Textiles.

 

We will cover topics such as:
  • Health and Safety in the workshop/Introduction to DT.
  • Specialist tools, techniques and processes.
  • Materials and their Properties (Plastics)/The 6Rs.
  • Design brief and specification and Keyring design.
  • Begin to make Acrylic keyring that responds to a specific need.
  • Assessment
  • Keyring Practical
  • Test and Evaluation of the keyring against the specification.

 

TERM 2

We will cover topics such as:

 

  • Health and Safety and washing up and key equipment.
  • Coleslaw Cooking Practical
  • The Eatwell guide and the importance of water.
  • Bread Cooking Practical
  • Weighing and Measuring/Portion Control
  • Assessment
  • Fruit/Cheese Scones Practical
  • Food Special Diets/Lactose/Gluten etc.
  • Fruit Crumble
  • Food Labelling
  • Evaluation

 

TERM 3

We will cover topics such as:
  • Health and Safety, Tools and Techniques
  • Embroidery stitches and practical sample
  • Materials and their properties, silk etc.
  • Design brief and specification/recycled Monster Design.
  • Make the recycled monster in response to a specific need.
  • Test and evaluate the recycled monster against the specification considering the views of the intended users. 
YEAR 8

TERM 1

Students will follow a carousel system within the subjects of Food RM and Textiles.

 
We will cover topics such as:
  • Health and safety in the Food Room
  • The Eatwell Guide
  • Potato Wedges cooking Practical
  • Carbohydrates Theory
  • Chicken Nuggets cooking practical
  • Assessment
  • Proteins/Fats Theory
  • Food From other cultures/Target groups.
  • Chocolate Chip Muffins cooking practical.
  • Diabetes and Sugar
  • Evaluation

 

TERM 2

We will cover topics such as:

 

  • Textile Tools, Materials and their properties.
  • Textile Techniques and Designers past and Present.
  • Sewing Sampler practical and Specification.
  • Design Ideas for the Happy Meal fabric toy linked to the Specification.
  • Assessment
  • Happy meal fabric toy practical
  • Net Design for Happy meal box.
  • Test and Evaluate the Happy meal fabric toy against the specification.

 

TERM 3

We will cover topics such as:
  • Health and Safety/ tools and Techniques
  • Materials Woods/manufactured Boards
  • The 6RS Sustainable design, what makes a good design.
  • Box design in response to the brief to fit the intended user.
  • Assessment
  • Box making practical.
  • Test and Evaluate the box against the specification
YEAR 9

TERM 1

Students will follow a carousel system within the subjects of RM, Food and Textiles.

 

We will cover topics such as:
  • Health and Safety in the workshop.
  • Tools and equipment/ materials and their properties.
  • Analyse the work of past and present professionals and Design movements. Design idea linked to design Movements.
  • Begin to make the clock to meet the design brief.
  • Assessment
  • Clock making
  • Test and Evaluate the clock against the specification.

 

TERM 2

We will cover topics such as:
  • Health and safety in the Food room and key equipment.
  • Bacteria and Hygiene.
  • Pineapple upside down cake practical.
  • Vitamins and Minerals and their function.
  • Chicken Tikka Practical.
  • Assessment
  • Food Provenance
  • Chow Mein practical
  • Production Methods and Costings.
  • Vegetarian Chilli practical.
  • Evaluation.

 

TERM 3

We will cover topics such as:
  • Health and Safety/ Tools including the Laser Cutter and Techniques.
  • The Sewing Machine.
  • Cotton and how Jeans are made/ Commercial machinery and sweatshops.
  • Pattern symbols and Making of the pattern to make the wall organiser.
  • Assessment
  • Fabric wall organiser practical.
  • Test and evaluate the wall organiser design brief considering the views of intended users.
YEAR 10

TERM 1

Students will follow OCR Food Preparation and Nutrition.

 

We will cover topics such as:
  • Food Safety
  • Decorative Focaccia Bread Practical.
  • Food Hygiene
  • Egg Frittata Practical
  • Glossary of Terms
  • Jam Drop Biscuit Practical
  • Food Provenance with Free range/Battery/ Egg observations.
  • Toad in the Hole Practical
  • Assessment
  • The Eatwell Guide
  • Tomato and Basil Soup Practical
  • Target Groups
  • Mince Pies Practical
  • The relationship between Diet and Health
  • Banana Muffins Practical
  • Food Processing and Production for example Drying and sterilisation

TERM 2

We will cover topics such as:

 

  • Vitamins and minerals
  • Potato Salad Practical
  • GM Foods/Ethics and Carbon Footprint.
  • Exploring raising agents (Bread Rolls
  • Vegetable Curry and naan bread Practical
  • Nutritional Analysis/Recipe adaption
  • Vegetarian Chilli Practical
  • Assessment
  • Food Choices and Diet
  • Macaroni Cheese practical
  • Exploring Eggs Fats
  • Victoria Sponge practical and decoration.
  • Fish Cakes Practical
  • Exploring Potato with evaluation.
  • NEA 1 Practice Run (Eggs)

 

TERM 3

We will cover topics such as:

 

  • Technological advances in food such as fortification Food Safety Food Labelling
  • Exam Technique Practice 1
  • Fruits and vegetables
  • (Health Nutrients provenance)
  • Apple and Blackberry Pie practical
  • Nutritional Analysis A
  • Assessment RDA
  • Diet Related Diseases
  • reared and Homegrown/Food provenance
  • Fish Pie Practical
  • Modifying a recipe for health
  • modify a chosen dish
YEAR 11

TERM 1

We will cover topics such as:
  • Overview of course content NEA2 and release of the theme
  • Sweet and Sour Chicken Practical recap of Red Tractor and Free Range. 
  • Nutritional composition and working characteristics of ingredients.
  • Cheese and Onion pasties Practical. Recap of Cheese making process.
  • Function and chemical properties of ingredients
  • Sauces
  • Recap of gelatinisation.
  • Types of sensory testing
  • Recap of Health-related Dietary issues.
  • Modifying a recipe to guidelines.
  • Ratatouille Practical
  • Food Science Heat Transfer Methods.
  • Shortening, aeration, plasticity etc.
  • NEA 2

TERM 2

We will cover topics such as:
  • Plan and prepare their own dish x2 practical main and Dessert. 
  • Prepare for Food Preparation Task 
  • Writing a time plan
  • Food Provenance and seasonality
  • Food Safety Recap
  • Trial recipe run 1 
  • sensory nutritional choice/costs 
  • Trial recipe run 2  
  • Portion control 
  • Trial recipe run 3  

TERM 3

  • Revision for the Exam

 

For more information please contact the head of department: Katie Tomlinson

Email: [email protected] 

 

 

Grace Academy Solihull