The D&T department offers students the opportunity to design and make their own products in a range of different materials using a variety of tools and equipment. Students study theory and develop their making skills through lots of interesting practical work. It is also an opportunity for them to apply the knowledge and techniques that they have developed in other core subjects into designing and developing practical solutions. Students analyse existing products to enhance their own designing. We are keen that students develop their ability to plan projects and present their work with clarity and impact. Our aim is that students enjoy highly productive lessons where they get to design and make quality products that they are proud to take home.
Students will discover how to work safely and hygienically in the food room. They will discover new techniques such as knife skills and how to use a cooker and will cook a range of dishes independently. In textiles students will learn how to thread up a sewing machine and will discover new techniques using fabrics.
Students will look at the role of food in different celebrations for different cultures. They will take part in group and individual practical work and will use their sensory analysis skills to evaluate their products. In textiles students will look at how bunting is used in celebrations and will create their own using machine embroidery.
Students will have the opportunity to be creative by modifying existing recipes and putting their own stamp on it! In textiles the bunting theme will continue and the students will have the opportunity to show their own creativity when designing and making.
Students will work in food and textiles together and will look at the balance of ingredients and nutrients in food and the balance of colour in textiles to produce a set of juggling bags.
There are no further resources for this subject.
Students will be able to identify risks within the food room and will be able to work safely and hygienically. They will look at risks associated with eating a poor diet. In textiles students will learn how to use the sewing machine safely and will use a number of techniques to make their own design of cushion.
For this theme students will gain an understanding of how to interpret and modify recipes, they will also look at logos associated with fair trade, organic, red tractor and free range products and how they are used within the food industry. In textiles students will carry out a number of techniques to add colour and interest to their own design of cushion cover having researched themes and interpreted a suitable idea for a teenager’s bedroom.
Students will gain an understanding of how identity can be linked to personal choice when shopping for ingredients and modifying recipes. In textiles students will put their own identity into a design of a cushion suitable for a teenager’s bedroom using a number of decorative techniques.
Students will work in food and textiles together and will look at how to put fabrics together to make juggling bags and the properties of ingredients used to make structures in cake making.
This is an exciting opportunity for students to build upon KS3 and continue to regularly make delicious dishes and food products. The main focus of this GCSE course is to equip students with the knowledge, understanding, and skills required to cook and apply the principles of food science, nutrition and healthy eating. Students will be able to make informed decisions about a wide range of further learning opportunities and career pathways as well as develop vital life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life.
Students will be able to:
Students must be organised to bring ingredients at least once a week and be prepared to take part in group practical activities and tasting sessions. For their GCSE, students will complete coursework involving practical investigations, demonstration of a wide variety of food preparation skills and research into food and society.
Unit 1: a two hour written examination paper will be sat in June of Year 11 and equates to50% of the overall GCSE.
Unit 2: Cooking and Nutrition in Practice - Coursework Tasks worth 50% and completed in Year 11.
Students can study A Level Home Economics: Food, Nutrition and Health at KS5 and then go onto degrees and careers in one of a wide range of different Catering, Food Science or Nutrition disciplines.
Tel: 0113 275 7877
Fax: 0113 275 4784
Abbey Multi Academy Trust
c/o Chapter House
Abbey Grange Church of England Academy
Registered Company Number: 07705552