Food, Textiles and Health and Social Care
Welcome to the Food, Textiles and Health and Social Care Department part of the Technology faculty. We are a thriving and successful department.
The department has one well equipped, up to date kitchens as well as a large Textiles room with sewing machines.
Mr Bradley ( Head of Department)
- BTEC Health and Social care Level 2
Average number of students in a class 16
Link to Specification-
- New course :GCSE Food Preparation and Nutrition
Average Number of students in a class 20
Link to Specification -
Year 7 Textiles
Students follow this course for 12 weeks. They design and make a drawstring bag and through this learn about Health and Safety in the Textiles room, the Sewing Machine and Textiles equipment as well as practical Skills such as Applique, seams and casing construction. Levels are awarded throughout the task for research, designing, planning, making and evaluation.
Year 8 Textiles
Students develop those skills learned in year 7 through the designing and making of a sock monkey. They have the opportunity for creativity by modifying an existing pattern, using different stitch types and lengths to construct a personalised product. Assessment is once again based on research, designing, planning, making and evaluation.
Year 7 Food
Students follow this course for 12 weeks. The focus is to develop practical cookery skills and to give a sound introduction to Personal and kitchen safety and hygiene, the Eatwell Guide and the basic elements of nutrition. Students cook dishes such as fruit salad, pizza toast and scones then apply and extend their knowledge by planning and making a product for a child’s packed lunch. Students are assessed throughout for all aspects of the course and an overall levels is awarded for achievement in the final task
Year 8 Food (Foundation)
Students further develop their practical cookery skills and confidence in the use of equipment by cooking dishes such as a savoury salad, apple crumble, pinwheels and turnovers. At the same time they study nutrition and its application. This enables them to tackle the final task, where they are expected to plan and cook a dish suitable for a Hot school meal. Students are assessed throughout for all aspects of the course and an overall levels is awarded for achievement in the final task, in particular the research, planning, sensory testing and nutritional analysis
- How often will this be given? – Homework in all subject areas is set on a weekly basis
- Homework activities might include preparation of ingredients, research, planning, evaluating or answering questions
- Summative assessment – Given at the end of every topic (roughly every half-term) with strengths and areas for improvement given by the teacher
- Formative assessment – practical activities are marked, peer and teacher feedback is given regularly during on-going practical tasks, students also regularly assess their own work, setting and evaluating targets on a weekly basis
- Coursework help drop-in sessions
- After school drop in sessions for Textiles and Food