Food & Textiles Technology

Department staff:

Mr G Littlewood: Subject Leader

Mrs L Jones: Assistant Subject Leader

Mrs S Warren: Subject Leader: Health and Social Care

Mrs J Burns

Mrs K Thompson

Mrs L Hopson: House Tutor Leader

Mrs E Wright

Mrs G Hepworth

Mrs G Rhodes: Department technician

 

Please click here for the recipes and shopping lists in Food Technology.

 

Key Stage 3:

Overview of the course

Through a variety of creative and practical activities, students will be taught the knowledge, understanding and skills needed to design and make. Students will acquire a broad range of subject knowledge and practical skills.   As part of their work with food, students will be taught how to cook and apply the principles of nutrition and healthy eating, instilling a love cooking and developing a range of life skills.

 

What will I learn?

FOOD TECHNOLOGY TEXTILES TECHNOLOGY
·      a wide range of practical cooking skills and techniques and the use of different equipment;

·      the main nutrients, the jobs they do and the main food sources;

·      how to adapt recipes to fit in with the dietary guidelines;

·      the source, seasonality and characteristics of a broad range of ingredients.

·      how the food industry develops new products;

·      to taste and compare food products using sensory evaluation;

·      how to design and develop new products;

·      creative design skills.

·      the functions of ingredients in food products;

·      how to analyse and evaluate food products.

 ·        a wide range of  practical making skills including: how to sew by hand and use a sewing machine;

·        how to work safely with textiles equipment;

·        how to design a textiles product;

·        how to apply decorative techniques.

·        how to use a computerised sewing machine;

·        the differences between natural and man-made fibres;

·        how fabrics are constructed;

·        what is an image board and how this can inspire designing;

·        how to evaluate and appraise a textiles item;

·        how computer aided design and computer aided manufacture are used in the textiles industry;
What will I do?

·      develop a wide range of practical skills;

·      use a  range of tools and equipment;

·      develop design ideas

·      investigate, analyse and evaluate;

·      learn the technical knowledge of ingredients and materials

·      use ICT to design and  make
DESIGN AND MAKE PROJECTS

Year 7

·   A skills based course learning key making skills

Year 8

·   Design and make a flavoured bread product

Year 9

·  Design and make a nutritious and creative

savoury product for a family

 DESIGN AND MAKE PROJECTS

Year 7

·   Make juggling balls with a drawstring bag;

·   Design and make a bookmark.

Year 8

·   Design and make a decorative cushion cover.

Year 9

·   Design and make a bag for life.

 

 

Key Stage 4: Food and Textiles

GCSE Food Technology

Overview of the course

Food Technology is a creative subject which you will be ‘learning-through-making’ in addition to designing a wide range of innovative products. Food Technology involves:

  • Being creative and designing new food products
  • Learning about food, ingredients, processes and techniques
  • Experimenting, investigating and testing products
  • Understanding how a product is developed
  • Having an insight into how food products are made in industry
  • Developing practical skills when making food products

Assessment details

60% Controlled Assessment        40% Examination

Examination board: AQA Design and Technology: Food Technology (Ends July 2016 replaced by GCSE Food Preparation and Nutrition)

GCSE Textiles Technology

Overview of the course

Textiles Technology is a creative subject that encourages:

  • Designing and making a range of textiles products;
  • Investigating methods to colour, decorate and stitch products;
  • Learning about fibres, fabrics and components;
  • Understanding how designers get inspiration for design ideas;
  • Understanding of how textile products are manufactured;
  • Understanding the issues that influence textiles design and marketing

Assessment details

60% Controlled Assessment        40% Examination

Examination board: AQA: Design and Technology – Textiles

 

BTEC Home Cooking Skills (Level 1 & 2)

Overview of the course

This is a practical course that aims to give the knowledge, skills and confidence to enjoy cooking meals for yourself and others. You will learn a range of skills from making bread to creating impressive desserts. The course involves cooking every week and learning about ingredients/processes.  You will be taught many cooking skills by following new and exciting recipes. In addition you will learn about nutrition, sourcing food, hygiene and food safety.  The course is based on the chef Jamie Oliver’s belief “that being able to cook is an essential life skill which empowers people to make changes that have benefits to health and well-being”.

Examination board: Edexcel: Home Cooking

Assessment details: 100% Coursework

 

GCSE Food Preparation and Nutrition

Overview of the course

Food Preparation and Nutrition is a creative and academic subject, in which you will be learning-through-making. You will be given the opportunity to develop and practise a wide range of skills along with having a greater understanding of nutrition, the science behind food as a material and wider environmental aspects associated with food. The GCSE course promotes independent thinking, forward planning and organisational skills. Through making the course embraces and emphasises understanding of and enjoyment of British and International cuisines.  Food Preparation and Nutrition involves the study of:

  • Food Preparation Skills
  • Food Nutrition and Health
  • Food Safety
  • Food Science
  • Food Provenance
  • Food Choice

Assessment details

50% Non-examination assessment          50% Examination

 

Examination board: AQA: Food Preparation and Nutrition Sept 2016

Useful Subject Links:

BBC Bitesize: GCSE Food Technology Revision

BBC Bitesize: GCSE Textiles Technology Revision

Nutritional analysis software

Ridgwell nutritional analysis software