Food and Nutrition
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Textiles
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Product Design
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Nutrition and Adapting Recipes
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Sock Monkey Project
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Photo Frame Project
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Introduction
Concept map
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Project introduction, front page, progress chart, design brief, explain key words
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Project introduction, front page, progress chart, design brief
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Practical – group practical vegetable soup
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Research of existing products – sock monkey
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Task analysis
Setting project goals
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Nutrition
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Starter – key words quiz
Annotate research of sock monkeys
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Materials
Manufactured boards comprehension – extracting information from text
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Practical - Pasta salad
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Write a design specification for a sock monkey
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Calculating areas – material usage
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Nutritional needs of different groups of people – focus on children and teenagers.
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Design 4 sock monkeys suitable for target market
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Drawing techniques - Isometric
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Practical – Pasta sauce Bolognese or tomato. Reduced sauce.
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Annotate designs explaining how decoration will be added, suitable fabrics and components etc
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Drawing techniques – Isometric fine lined and rendered
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Recap Eatwell plate
8 Tips for healthy eating – explanation and how to apply to the diet.
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Final design of sock monkey with annotation
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Introduction to CADCAM
Lines, trim, delete, transformation
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Environmental issues – the 6R’s – repair, reuse, recycle, rethink, reduce, refuse. Pupils investigate ways to reduce the impact their products have on the environment.
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CADCAM
laser text
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Adapting recipes/ methods of cooking – less fat. Need for and benefits of reducing fat. Diet related diseases. Adapting recipes/ methods of cooking. Less salt/use of herbs and spices. Need for and benefits of reduced salt in the diet, diet related diseases.
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Vivienne Westwood research. Find out facts about the fashion designer and images of her work. Gap research.
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CADCAM
Design of final product; print off CAD; save to network
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Practical – Curry/chilli
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Decorative techniques. Explore using a range of decorative techniques suitable for a sock monkey. Buttons, applique, embroidery. Hand sewing practice and machine sewing practice
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Practical – measuring, marking and cutting
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Adapting recipes/ methods of cooking less sugar. Need for and benefits of reduced sugar, diet related diseases.
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Decorative techniques. Explore using a range of decorative techniques suitable for a sock monkey. Buttons, applique, embroidery. Hand sewing practice and machine sewing practice
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Practical – quality control and gluing; pattern; scroll saw
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Practical – pasta sauce tasting and evaluation of product and labelling.
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Materials – Textiles. Investigate synthetic and natural fibres and discuss their properties and uses.
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Practical – bandfacer; quality control; hand filing
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Increase fibre – wholemeal/vegetables/fruit. Need for and benefit of increasing fibre.
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Pupils research how fabrics are made. Woven, knitted and bonded fabrics.
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Practical – filing, fitting and bandfacer
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Practical – bread making
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Practical. Machine sew body and legs of sock monkey. Stuff body and hand stitch hole.
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Practical – pillar drill; hot gluing; assembly
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Year 8 assessment – Higher - Design a main course dish to encourage teenagers to eat healthily. Choices and reasons. Food choices.
Foundation – Design a healthier pizza. Toppings chosen and healthy options identified. Explain and reason choices.
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Practical. Machine sew arms, tail, nose and ears of sock monkey and hand sew to body.
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Practical – CAM pieces; print picture; photo
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Practical- Pizza
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Practical. Add features to sock monkey, for example, button eyes, embroidered mouth and nostrils. More able may make accessories for sock monkey.
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Practical – catch up; lead learners
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Second lesson - Year 8 assessment – Higher - Design a main course dish to encourage teenagers to eat healthily. Choices and reasons. Food choices. Foundation – Design a healthier pizza. Toppings chosen and healthy options identified. Explain and reason choices.
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Practical. Final improvements made to sock monkey.
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Revision 1 – test spelling of keywords, multi choice, visual aids
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Plan of work
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Practical. Final improvements made to sock monkey.
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Revision 2 - comprehension
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Practical – seasonal practical dish chosen
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End of unit test
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End of unit test
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Practical – seasonal practical/Test
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Evaluation of progress
Revision of skills and knowledge
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Project summary – review of targets
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