| Unit | Content |
|---|---|
| Food & Nutrition Product design | In this unit, students learn about food design, building an understanding of presentation, how food can be arranged on a plate, and how visual components influence perceptions of a dish. They apply these concepts when making a sandwich lunch, and a dessert with sauce accompaniment. Students also create varied food items including potato wedges, fajitas and tacos. This unit revisits key skills and knowledge, consolidating students' familiarity with safe food temperatures, effective food storage and how to test whether food is properly cooked. 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 A study of fruit | This unit teaches a wide range of techniques and skills in fabric manipulation, enabling students to develop creative freedom in the way they explore textiles, and allowing them to create diverse outcomes. 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. |
