Year 8 Creative Arts

Unit Content

Food & Nutrition 

Shaping skills and food science 

In this unit, students learn the purpose and function of specific ingredients, exploring how changing the ratio between ingredients results in different outcomes. Students learn about custard viscosity and develop skills in dough lamination, combining these elements to create Portuguese-style tarts. They also learn about sustainability in food production and explore food cultures across the globe.

Key knowledge developed: 

  • Understanding concepts of thickening, gelatinisation and coagulation 
  • Knowing how shaping methods affect food outcomes 
  • Understanding the concept of sustainability in food production

Key skills developed: 

  • How to conduct and evaluate experiments in food science
  • How to demonstrate shaping and forming techniques using piping, hand shaping and lamination 
  • How to evaluate food outcomes using appropriate terminology 

Assessment: Students receive formative assessment on their progress throughout the unit. Summative assessment of the knowledge and skills learned is informed by students' engagement with their practical work and by their project outcomes.

Textiles 

Sealife stories 

The learning in this unit is focused on designing for a particular purpose or context. Students explore a broad range of surface design techniques and use them to develop their own textile illustrations. The unit also teaches students to be analytical in their appreciation of others' work and to develop their subject-specific literacy. 

Key knowledge developed: 

  • Understanding a range of techniques in surface design 
  • Understanding how illustrations are used to communicate narrative

Key skills developed: 

  • How to apply surface design to fabric 
  • How to blend tonal colours
  • How to compose an illustration in textiles 

Assessment: Students receive formative assessment on their progress throughout the unit. Summative assessment of the knowledge and skills learned is informed by students' engagement with their practical work and by their project outcomes.