Food and Textiles
Food and Textiles are taught as part of technology lessons in Years 7, 8 and 9. Pupils undertake ten week projects in which they plan, design and make food and textile products.
At GCSE and A level, we offer a number of options for those interested in pursuing the subject at a higher level.
For more information about each key stage, please click on each of the sections below.
Key Stage 3 (Years 7, 8, 9)
In Year 7 food lessons, all students learn how to prepare food in a safe and hygienic manner making full use of the cooker. The design and make tasks are based around the “perfect pizza” and “fresh salad ideas”.
In Year 8 food lessons, students further develop their culinary skills which are linked to “healthy eating” and the “eatwell plate”. All students carry out a design and make task based on pasta cookery.
In Year 9 food lessons, the emphasis is upon the further development of practical skills. Students have the opportunity to independently display their creative skills. Food hygiene and the careful presentation of food are also addressed.
In Year 7, students are introduced to textiles through learning basic key practical skills such as hand sewing, template making and health & safety. All Year 7 students design and create their very own individual textiles puppet based on a character.
In Year 8, the textiles project is based around developing key practical skills through independent learning. Students design and make a personalised cushion that displays a variety of textile techniques.
In Year 9, students focus on developing their independent learning skills through planning and creating their individual textiles project. Students experiment with a wide range of textile techniques and with a variety of media.
Key Stage 4 (10, 11)
The course is divided into two main areas:
- Unit 1: Catering skills related to food preparation and service (controlled assessment 45 hours, 60%)
- Unit 2 : Catering, food and the customer (written paper 1hr 15mins, 40%)
These units concentrate on the food preparation and service aspect of the catering industry.
Areas of study to include:
- The industry - food and drink
- Job roles, employment opportunities and relevant training
- Health, safety and hygiene
- Food preparation, cooking and presentation
- Nutrition and menu planning
- Costing and portion control
- Specialist equipment
- Communication and record keeping
- Environmental considerations
Food and Nutrition
The areas of study include:
- Diet and health throughout life
- Factors affecting consumer food choice
- Nutritional, physical, chemical and sensory properties of foods in storage, preparation and cooking
- Food hygiene and safety
Healthy eating guidelines, nutrition, food choice, food commodities. Recipe development and modification through practical work.
Nutritional needs of individuals. Food and senses, factors affecting food choice. Cooking methods and choice of equipment. Menu planning. Controlled assessment 10 hours.
Analysing food and its functions. Current food developments. Labelling and packaging. Preservation. Additives.
Food spoilage. Food legislation. Process, manufacture and storage in relation to temperature control. Controlled assessment 20 hours.
Revision techniques, practice on past papers.
- Felt making
- Printmaking including dye sublimation, block printing, lino, resist
- Embroidery (hand and machine techniques)
- Applique techniques
- Adding colour to fabric
- Construction techniques
- Shoe project
- Summer term:
- Sweet project
- Mock practical exam
- Designer influences – contextual element
- Cultural project
- Spring term:
- Preparation for externally set task
- Preparation for externally set task
- 10 hours of sustained focussed study
Fashion and Textiles
Fashion & textiles encourages an experimental approach in all aspects of art & design in relation to textiles and fashion, with an emphasis on communicating ideas visually. You will have the opportunity to work in 2D and 3D formats through producing ideas/sample pieces in sketch books as well as professional garments and textile products. You will decide on the final level of your qualification in February of year 12.
For more information about this subject at KS5, please click here to view the relevant subject leaflet at the bottom of the page.