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:
Key skills developed:
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:
Key skills developed:
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. |