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.