Curriculum Outline

Year 7
Autumn Half Term 1	Autumn Half Term 2
FOOD/BASIC SKILLS: Food Safety and Hygiene Safe use of equipment including both small and larger items Accuracy in weighing and measuring PRACTICAL: Tea and toast, fruit salad, fruit crumble and bolognaise sauce. TEXTILES/BASIC SKILLS: Research and Mood Board Analysis Designing PRACTICAL: Hand stitching and embroidery	FOOD/SEASONAL FOODS: Identifying Fruit and Vegetables Looking at the function of cake ingredients Mini pizza project PRACTICAL: Small Cakes, Pasta Salad, Pizza TEXTILES/DESIGNING: . Development of cake designs. PRACTICAL: Pattern cutting. Stitch samples and sewing on a button. Embroidery stitching Starting on fabric cup cake.
Spring Half Term 1	Spring Half Term 2
FOOD/HEALTHY EATING: Looking in basic terms at nutrition and the Eatwell Plate Assessment: identifying progression and how they have moved on in skills and knowledge. PRACTICAL: scones, soup, free-choice practical TEXTILES/ EVALUATION: Evaluating the fabric cake product. Peer and self-assessment PRACTICAL: Completion of fabric cake	BASIC SKILLS: Health and Safety Completion of Health and Safety Passport and machine safety. Basic drawing skills – developing isometric drawings skills to design custom ‘Block Bots’. Research and Mood Board Analysis Technical Design Work/Isometric Drawing PRACTICAL: Using traditional hand tools such as Tenon saw, tri-square and wood file.
Summer Half Term 1	Summer Half Term 2
BASIC SKILLS: Health and Safety Continuation into Section B of Health and Safety Passport (focussing primarily on machine safety). Developing drawing skills – Converting Isometric Drawings into Orthographic Projections. PRACTICAL: Using traditional wood working machinery to continue the production of a ‘Block Bot’. Machinery includes: Pillar Drill and Hegner Saw.	BASIC SKILLS: Health and Safety, Converting Isometric to Orthographic, Introduction to CAFEQUE Analysis. PRACTICAL: Using craft methods to finish the manufacture of the ‘Block Bot’ such as sanding softwood materials and painting.

Year 8
Autumn Half Term 1	Autumn Half Term 2
RECAP: Nutrition and the Eatwell Plate Extending information on the Eatwell Plate and nutrition. Understanding the functions, sources and deficiency of the nutrients PRACTICAL: Tea and toast, fruit salad, fruit crumble and bolognaise sauce.	PASTRY MAKING: Introduction to short crust and flaky pastry. Understanding standard components – identifying the advantages and disadvantages of using standard components. PRACTICAL: Sausage Rolls, Jam Tarts, Quiches
Spring Half Term 1	Spring Half Term 2
HEALTHY EATING: Incorporating the Eatwell Plate into the diet Looking at combining foods Different techniques in presenting foods. PRACTICAL: Tiramisu/Cheesecake, Cottage/Shepherd’s Pie, Free-choice practical	BASIC SKILLS: Health and Safety Recap Completion of Health and Safety Passport and machine safety (for new students to the subject). Using Isometric and Orthographic Projections to design a Totem Pole. Research and Mood Board Analysis Technical Design Work PRACTICAL: Using traditional hand tools such as Tenon saw, tri-square and wood file.
Summer Half Term 1	Summer Half Term 2
BASIC SKILLS: Health and Safety Continuation into Section B of Health and Safety Passport (focussing primarily on machine safety). Research into the material properties of hardwoods, softwoods and manmade boards. PRACTICAL: Using traditional wood working machinery to continue the production of a ‘Totem Pole’. Machinery includes: Pillar Drill, Hegner Saw and Belt Sander.	BASIC SKILLS: Health and Safety, Introduction to CAD/CAM, Using CAFEQUE to evaluate final projects. PRACTICAL: Using craft methods to finish the manufacture of the ‘Totem Pole’ such as sanding softwood materials and painting.