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
Students will follow a carousel system within the subjects of Food, RM and Textiles.
TERM 1
Unit Topics: Food – key skills and healthy diets
We will cover topics such as:
- Health and Safety in the kitchen
- Fruit Salad Cooking Practical (Knife skills)
- The Eatwell guide
- Fruit Crumble Cooking practical (Safe use of the oven)
- Special Diets
- Pizza baguette (Safe use of the grill)
- Safe storage of food
- Chicken nuggets practical
- Pasta salad Cooking practical (Safe use of the hob)
- Lemon Drizzle Cooking practical
TERM 2
Unit Topics: Engineering - Phone stand holder
We will cover topics such as:
- Health and Safety in the workshop
- Design brief and specifications
- Wood theory
- Practical making of phone stand
- Product analysis
- Evaluation of phone stand
TERM 3
Unit Topics: Textiles - Soft toy
We will cover topics such as:
- Health and safety in Textiles
- Fibres to fabric theory
- Product Analysis (ACCESS FM)
- Textiles Techniques – hand sewing
- Toy practical making
- Evaluation of soft toy
YEAR 8
Students will follow a carousel system within the subjects of Food, RM and Textiles.
TERM 1
Unit Title: Engineering – wooden box
We will cover topics such as:
- Introduction to Health & safety in the workshop
- Timber theory
- Making of the box including use of specialist materials and tools
- Introduction to CAD including the use of the laser cutter
- 6R’s
- Evaluation of box
TERM 2
Unit Title: Textiles – Pencil case
We will cover topics such as:
- Health and safety in the Textiles room
- Materials (recap sources of fibres and link to sustainability)
- Introduction to the sewing machines
- Making of pencil case including measuring and mark out lines, hand sewing, use of sewing machine and inserting a zip
- Evaluation of pencil case
TERM 3
Unit Title: Food– Key cooking processes
We will cover topics such as:
- Health and Safety in the food room
- Sausage plait practical
- Focaccia bread practical
- Food provenience
- Macaroni cheese practical
- Methods of cooking meat
- Bolognese Practical
- Diet related illnesses
- Sweet and sour chicken practical
- Themed bake off practical
- Evaluation including Sensory Analysis.
YEAR 9
Students will follow a carousel system within the subjects of RM, Food and Textiles.
TERM 1
Unit Title: Engineering - Clocks
We will cover topics such as:
- Health and Safety in the workshop
- Pop Art research
- Drawing of clock design against specification
- Clock Making practical
- Evaluation of clock
TERM 2
Unit Title: Food - Cuisines
We will cover topics such as:
- Health and Safety in the Kitchen
- Chicken chow Mein
- Protein theory including alternative proteins
- Chilli con Carne Cooking practical
- Quiche practical
- Foods high in sugar/additives
- Chocolate brownie practical
TERM 3
Unit Title: Textiles – Cultural project
We will cover topics such as:
- Research into cultural prints
- Experimentation with different techniques - Batik/Applique/Tie dye
- Creation of design ideas
- Making of product including a range of Textiles techniques and the use of the sewing machine
- Ethics in the Textiles industry
- Evaluation of product
YEAR 10
Year 10 focuses on building core skills and knowledge needed to work in the Hospitality and Catering industry. Course covered is WJEC Level1/2 Hospitality and Catering.
TERM 1
Unit Title: Identifying different types of Hospitality and catering providers
We will cover topics such as:
- Development of knife skills
- Practical: Soup (sensory analysis ) and bread
- Practical: Pasta making with ragu sauce
- Practical: Chow Mein
- Practical: Curry
- Skills, qualifications and attributes needed for working in Hospitality and Catering
- Working conditions in Hospitality and Catering
- How to be successful in Hospitality and Catering
- Pastry theory with linked practicals
- Gingerbread houses practical
- End of unit test
TERM 2
Unit Title: Introduction to Food safety
We will cover topics such as:
- Practical: Portion a whole chicken
- Nutrition provided from key food groups
- Practical: Mayonnaise, meringues (use of eggs)
- Dietary needs of customers
- Milk alternatives – taste testing
- Practical: Alternative proteins
- Practical: Low cal fruity cupcakes
- How Religion affects food choices
- Understanding different cooking methods
- Practical: Stir fry
- Practical: Cottage pie
- Practical: Afternoon tea challenge
- Nutritional analysis including food labels
- Practical: Easter themed cook
- Evaluating cooking skills
- End of unit test
TERM 3
Unit Title: Extended project - Students will be give a design brief to work from to complete the following tasks:
- Investigate the design brief and pick 2 dishes to complete
- Explain the nutrition each dish provides
- Create a time plan
- Cook both dishes in 3 hours
- Present dishes to industry standard
- Evaluation of their project
YEAR 11
TERM 1
Unit Title: NEA
We will cover topics such as:
- Investigation of the design brief & research
- Nutritional analysis of chosen dishes
- Factors affecting menu planning
- Creation of time plans
- NEA practical cook
- Evaluation of cooks
TERM 2
Unit Title: Exam Preparation and Revision
We will cover topics such as:
- 1.1 Hospitality and catering provision
- 1.2 How hospitality and catering providers operate
- 1.3 Health and safety in hospitality and catering
- 1.4 Food safety in hospitality and catering
TERM 3
- Revision for the Exam
- Sit Written Exam
For more information please contact the head of department: Katie Tomlinson
Email: ktomlinson@graceacademy.org.uk
