Return to flip book view

Message Subject: Technology (DT and Cooking and Nutrition) Year 7 Curriculum Overview 2024-2025 “Let the questions be the curriculum” Socrates Knowledge & Understanding Literacy Skills Literacy Skills and KEY vocab Assessment What is being assessed? Homework/ Independent Learning Composites Components includes understanding of KEY concepts Formal Retrieval if any Design and Technology HT1 Analysing a design problem Macronutrients and H&S Research skills • Design problem • Product analysis Design skills • Sketching • Prototyping Technical knowledge • CAD/CAM • Analysing a design problem that has been given • Creation of design brief and specification from design problem. • Product analysis of existing products that are currently used/available in the market • The influence and impact of biomimicry on design • Sketching practise • The need for prototypes and production of them • Concept sketches • Iterative design • Model making • The use of Adobe Illustrator and gaining skills Impact of plastic on the environment What do we know about plastics already? Materials for mini torch project Literacy links available in all booklets with key vocab: Key vocab: Sketch Design brief Biomimicry Design process CAD Quality of sketching Written responses Challenge: Access to AQA examination style questions Use of GCSE/BTEC command words Completion of unfinished work Cooking and Nutrition Nutrition • Macronutrients Practical and preparation skills Equipment and utensils • Use of knife • Carbohydrates [sources / function / deficiency / excess] • Fats [sources / function / deficiency / excess] • Preparing fruits through use of knife skills (fruit salad) • Correctly and safely using knife skills [bridge and claw] The Eatwell guide Literacy links available in all booklets with key vocab Key vocab: Personal hygiene Starch Sugars Saturated Carbohydrates multiple choice and extended responses Fats multiple choice and extended responses Independence in a practical lesson Challenge: Independent research task: Seasonal foods Completion of unfinished work Apron and container for food practical lessons

Health and safety • Personal, food and work area • Understanding hazards in the kitchen and how to prevent. • Knowing how to apply safe practices in the kitchen in relation to personal, work area and food safety Unsaturated Preheat Teaspoon Tablespoon Uniformity Access to AQA examination style questions Use of GCSE/BTEC command words Following written methods Key Questions: • How does CAD / CAM support the development of better-quality products both commercially and within the classroom? • Why is it important to understand a design problem in order to complete a design process? • Why is it important to implement the 3 areas of health and safety when preparing, cooking and serving food? • Why are carbohydrates and fats important in a diet? Design and Technology HT2 Use of CAD/ CAM Micronutrients (Vitamins) Making skills • CAD Technical knowledge • CAD/CAM Materials/tools • Tools • Materials • Health and safety • The use and the need for CAD/CAM • Use of the laser cutter to produce a prototype • Assembly and creation of mini torch • The process of vacuum forming and use in products/industry • The use of Adobe Illustrator and gaining skills • Sustainability – The use of plastic and the impact they have on the environment – Acrylic/HIPS • The use of paper and card • Health and safety in the workshop Adobe Illustrator symbols Properties of materials (plastics) Health and safety Literacy links available in all booklets with key vocab Key vocab: Durable Waterproof Aesthetics CAM Use of CAD/CAM to create a successful working design for production Challenge: Access to AQA examination style questions Use of GCSE/BTEC command words Independent research task: Plastics Completion of unfinished work Cooking and Nutrition Nutrition • Macronutrients • Micronutrients Practical and preparation skills • Protein [sources / function / deficiency / excess] • Water soluble vitamins (BC) [sources / function / deficiency / excess] • Fat soluble vitamins (ADEK) [sources / function / deficiency / excess] • Combining and shaping (designer jackets) • Use of cooker (designer jackets) • Combining and shaping (designer jackets) Calcium and calcium rich foods Cuisine Literacy links available in all booklets with key vocab Key vocab: Macronutrient Amino acids Micronutrient Vitamin Stir-fry Quality of written response in vitamins newspaper article Challenge: Access to AQA examination style questions Use of GCSE/BTEC command words Completion of unfinished work Apron and container for food practical lessons

Heating/cooking methods • Oven • How to safety use the oven • How to control the temperature of the oven Following written methods Key Questions: • How is a design problem solved in order to create a brand-new product? • What are the negative and positive impacts of using plastic as a material in products? • What are the benefits of using CAD / CAM in the classroom? • Why are vitamins needed in the body? Why is protein important in a diet? • How can the tiny quantities of vitamins have needed in the diet impact so largely on a human health? CIAG Discuss how a design problem is used throughout the design industry to understand the need for a product Discuss the importance of nutrition when producing different meals and types of food dishes HT3 Manufacturing process Micronutrients (Minerals) Design and Technology Research skills • Design brief and specification • Product analysis Technical knowledge • Packaging • Manufacturing processes • Selecting a design problem to guide independent learning • Creation of design brief and specification from design problem. • Product analysis • Understanding the functions of packaging and creation of packaging • Linking the manufacturing processes such as jigs and templates to design task The definition of CAD/CAM and the meaning of it Design brief and specification Literacy links available in all booklets with key vocab: Key vocab: Production Prototype Analysis of existing products with use of modelled answered to self/peer assess Challenge: Access to AQA examination style questions Use of GCSE/BTEC command words Testing and evaluation of mini torch Mood board on chosen theme Cooking and Nutrition Nutrition • Micronutrients Practical and preparation skills • Cooking • Weighing and measuring • Minerals (calcium and iron) [sources / function / deficiency / excess] • Preparing vegetables through use of knife skills (pasta salad) • Use of cooker (pasta salad) • Weighing and measuring • Liquids and solids Fat soluble vitamins Water soluble vitamins Cookers Literacy links available in all booklets with key vocab: Key vocab: Antioxidant Weight Volume Self-assessment on weighing and measuring tasks Challenge: Access to AQA examination style questions Use of GCSE/BTEC command words Independent research task: Wheat as a crop Completion of unfinished work Apron and container for food practical lessons

Heating/cooking methods • Oven • Hob • Use of hob /boiling and simmering (pasta salad) Following written methods Key Questions: • What is the importance of minerals in the body? • What measurements are used when cooking and how are they applied? • What are the different units of measurements? • Why is a pasta salad a nutritious meal? • How is a hob used to enhance cooking? • What processes should be followed prior to designing a high-quality product? HT4 Product analysis Balanced diets Design and Technology Research skills • Design brief and specification • Product analysis • Selecting a design problem to guide independent learning • Creation of design brief and specification from design problem. • Product analysis Product analysis Design specification Literacy links available in all booklets with key vocab: Key vocab: Demographic Prototype Challenge: Overall final product based on the flow of the design process and how it links Independent research task: Paper and card Completion of unfinished work Cooking and Nutrition Nutrition • Balanced diet • Eatwell guide • Sensory descriptors Practical and preparation skills • Cooking • Weighing and measuring Heating/cooking methods • Oven • Understand the Eatwell guide and why it is used. • Who uses the Eatwell guide • The need for the Eatwell guide • Groups of people • Taste testing • Preparing vegetables through use of knife skills (fajitas) • Use of cooker (fajitas) • Use of hob/stir frying (fajitas) Fats and types of fats Literacy links available in all booklets with key vocab: Key vocab: Sensory Balanced diet Use of controlling of the cooker to make a food product Challenge: Access to AQA examination style questions Use of GCSE/BTEC command words Following written methods Completion of unfinished work Apron and container for food practical lessons

• Hob • Microwaving • Microwaving Key Questions: • Why is electricity important in the manufacturing of products? • Why is it important to analyse existing products before designing and manufacturing prototypes? • Different groups of people need all nutrients, why might different groups of people need more of a particular one? • How does the process of stir frying change the sensory properties of food? CIAG Discuss the manufacturing processes and how these are linked to industry and different types of products Discuss the need for taste testing a product before it is developed into food for sale HT5 Circuits Dietary guidelines Design and Technology Technical knowledge • Electrical components • Circuits Design skills • Sketching Making skills • Electrical components • Inputs and outs including movement, light and sound • Use of breadboard to create fully functioning circuit with input/outputs • Knowing what a circuit is and creation of working circuit • Designing a product for a target market • Labelling a design • Creation of steady hand game Functions of packaging Need for products to have packaging. Concept sketch Health and safety Key terms Literacy links available in all booklets with key vocab: Key vocab: Vacuum forming Breadboard Input Output Scale Completion of working electrical circuit for final product Challenge: Overall final product based on the flow of the design process and how it links Completion of unfinished work Mood board on steady hand games/games for a child Design ideas Cooking and Nutrition Nutrition • Dietary guidelines Practical and preparation skills • Dietary guidelines • How to keep energy balance and what this means in terms of a healthy, balanced diet • Modification of recipes Macro nutrients and facts Literacy links available in all booklets with key vocab: Key vocab: Guidelines Dietary guidelines Use of shortening Challenge: Access to AQA examination style questions Completion of unfinished work Apron and container for food practical lessons

• Cooking Heating/cooking methods • Oven • Preparing vegetables through use of knife skills (mixed fruit crumble) • Use of oven (mixed fruit crumble) • Shortening (mixed fruit crumble) • Use of oven (mixed fruit crumble) Use of GCSE/BTEC command words Following written methods Key Questions: • How is a successful circuit constructed? What are the components of a circuit? • How can breadboard designs be transitioned to more permanent circuit boards? What is the purpose of a breadboard? • What are the dietary guidelines and why is it a recommendation that they are followed? What is the impact of the dietary guidelines on human health? • What are the components of a healthy, balanced diet? • What role do dietary guidelines play in addressing public health issues like obesity? • How does physical activity contribute to energy balance and overall health? HT6 Steady hand game 5-a-day Design and Technology Making skills • Making a final product • Soldering • Circuits • Creation of steady hand game • Use of machinery and tools (coping saw, belt sanders, files) • Soldering • Soldering a successful circuit Circuit components Literacy links available in all booklets with key vocab: Key vocab: Evaluation Iterative design Review Completion of final product Challenge: Overall final product based on the flow of the design process and how it links Completion of unfinished work Inputs and outputs Cooking and Nutrition Nutrition • Fruit and vegetables Practical and preparation skills • Cooking • Hand equipment Heating/cooking methods • Oven • 5-a-day • What counts towards 5-a-day • Designing food including nutritional labels • Preparing vegetables through use of knife skills (layered yoghurt) • Use of oven (mini quiche) • Use of stick blender (layered yoghurt) • Use of oven (layered yoghurt/ mini quiche) 5-a-day and the difference between a fruit and a vegetable Literacy links available in all booklets with key vocab: Key vocab: 5-a-day Practical assessment based on designing and making of layered yoghurt Challenge: Access to AQA examination style questions Use of GCSE/BTEC command words Following written methods Completion of unfinished work Apron and container for food practical lessons

Key Questions: • How does the 5 a day recommendation vary for different age groups and health conditions? What is the purpose of 5 a day? • What is the 5 a day campaign and what are the goals? • What is the need for soldering in electronics? What is the purpose of soldering? • How can the effectiveness of a product be measured? • How do you correct mistakes in a product to make it fit for purpose? CIAG Discuss how circuits are needed in the home/and in industry Discuss the need for food labels in the food and catering industry

Subject: Technology (DT and Cooking and Nutrition) Year 8 Curriculum Overview 2024-2025 “Let the questions be the curriculum” Socrates Knowledge & Understanding Literacy Skills Literacy Skills and KEY vocab Assessment What is being assessed? Homework/ Independent Learning Composites Components includes understanding of KEY concepts Formal Retrieval if any Design and Technology HT1 Design brief and specification Diet related diseases Research skills • Design specification • Design problem • Design analysis • Mood board Design skills • Sketching Making skills • Use of equipment • Use of machinery Technical knowledge • Materials • Health and safety • Writing a design brief from a given specification • Analysing a design specification • Creation of mood board from given task • Researching for a specific audience • Crating • Exploded drawings • Health and safety • Coping saw practise • Fret saw practise • Manufactured boards - Use of MDF • Properties of MDF • Protective personal equipment What does the term CAD/CAM stand for? Identifying an input, output and process Circuit symbols Literacy links available in all booklets with key vocab: Key vocab: Crating Ferrous metals Design specification Culture Writing of specification Reading blocks of text Reading methods/ processes Written communication Challenge: Access to AQA examination style questions Use of GCSE/BTEC command words Independent research task: Metals Isometric drawing Cooking and Nutrition Nutrition • Macronutrients • Carbohydrates, fats, protein • Vitamins ABCDEK • Iron, calcium Nutrients – macro, micro, vitamins and minerals Challenge: Completion of unfinished work

• Micronutrients • Vitamins • Minerals • Diet related diseases Practical and preparation skills • Knife skills Equipment and utensils • Use of knife • Use of hob Health and safety • Personal, food and work area Heating/cooking methods • Use of hob • Obesity (Cause/ symptoms/ effects/ prevention) • Coronary heart disease (Cause/ symptoms/ effects/ prevention) • Preparing vegetables through use of knife skills (Creamy tomato and basil sauce) • Reducing a sauce to make it thicker • Sauteing Vegetables to alter texture and flavour • Correctly and safely using knife skills [bridge and claw] • Use of knives • Use of hob • Handling hot foods • Food safety • Work area safety • How to safety use the hob for boiling and simmering • Reductions of a sauce • How to control the temperature of the hob Chopping boards and cross contamination Chopping methods Access to AQA examination style questions Use of GCSE/BTEC command words Following written methods Apron and container for food practical lessons Key Questions: • Why does a healthy balanced diet help to prevent the diet related diseases obesity and CHD? • How can recipes be adapted to meet the needs of people with diet related diseases (obesity)? • What is the importance of a specification to a designer, manufacturer and user? • Why is it important to consider the needs of intended users when designing and making products? • Why is it important to share initial ideas in different formats? • How are saws used safely and effectively? • Why is MDF the chosen material for some commercially made products? Design and Technology HT2 Design skills • Design ideas • Concept sketches • Technical drawings • To scale designs Use of colour for packaging Literacy links available in all Challenge: Completion of unfinished work

Sketching techniques Diet related diseases • Model making Making skills • CAD Technical knowledge • Materials Materials/tools • Tools • Materials • Health and safety Evaluate • Prototype • 3D models • Iterative design • The use and the need for CAD/CAM • Use of the laser cutter to produce a prototype • Properties of foam to produce a model • Correct use of appropriate tools • Health and safety in the workshop • Use of MDF to produce a template • Evaluation of model before making of final product Artificial intelligence booklets with key vocab Key vocab: Hardwood Modelling Access to AQA examination style questions Use of GCSE/BTEC command words Cooking and Nutrition Nutrition • Diet related diseases - Skeletal disease Practical and preparation skills • Knife skills • Food safety • Osteoporosis (Cause/ symptoms/ effects/ prevention) • Rickets (Cause/ symptoms/ effects/ prevention) • Tooth decay (Cause/ symptoms/ effects/ prevention) • Use of cooker (chicken kebabs and banana bran muffins) • Combining and shaping (banana bran muffins) • Preparing vegetables through use of knife skills (chicken kebabs) • Making a dough (banana bran muffins) Use of oven Food safety Literacy links available in all booklets with key vocab Key vocab: Porous Senses Challenge: Access to AQA examination style questions Use of GCSE/BTEC command words Following written methods Independent research task: Raising agents Completion of unfinished work Apron and container for food practical lessons

Heating/cooking methods • Oven Health and safety • Personal, food and work area • Tenderise and marinate (chicken kebabs) • How to safety use the oven • How to control the temperature of the oven • How to safety use the oven • How to control the temperature of the oven • Food safety working with raw meat Key Questions: • Why does a healthy balanced diet help to prevent the diet related skeletal disease? • How can recipes be adapted to meet the needs of people with diet related diseases? • Why is it important to use a range of high-quality sketching techniques when sharing ideas? • What is the importance of developing original ideas? • What is a prototype and how is it used by a designer? • Why are alternative materials used when creating a prototype? • How are tools used safely and with accuracy? • How can products be shaped and formed to make them look appealing to their target audience? CIAG Discuss how industry use sketching and designing to communicate ideas Discuss why it is important for safety in the catering industry HT3 Making a keyring Design and Technology Design skills • Packaging Making skills • Keyring • Packaging Technical knowledge • Creation of packaging for a product • Production of pewter keyring • Embellishing of pewter keyring • Production of completed keyring • Production of packaging design • Use of laser cutter to develop/design/manufacture Functions of packaging Health and safety in the workroom Literacy links available in all booklets with key vocab: Key vocab: Manufactured boards Challenge: Overall final product based on the flow of the design process and how it links Independent research task: Timber based materials Completion of unfinished work

Where food comes from • Packaging • Nets Materials/tools • Tools • Materials • Health and safety Evaluate • Final product • Understanding of nets to product a package • Creation of net • Correct use of appropriate tools • Health and safety in the workshop • Use of MDF to produce a template • Use of pewter • Properties of pewter • Evaluation of final product against specification points • Improvements/suggestions Cooking and Nutrition Nutrition • Diet related diseases Practical and preparation skills • Cooking Heating/cooking methods • Oven • Hob Food provenance • Food sources • Anaemia (Cause/ symptoms/ effects/ prevention) • Preparing vegetables through use of knife skills (spinach and chickpea curry) • Use of cooker (spinach and chickpea curry) • Measuring liquids (spinach and chickpea curry) • Use of hob /boiling and simmering (spinach and chickpea curry) • Where food comes from? (growing/ rearing/ gathering/ catching) Three facts about obesity Literacy links available in all booklets with key vocab: Key vocab: Anaemia Pesticides Challenge: Access to AQA examination style questions Use of GCSE/BTEC command words Following written methods Completion of unfinished work Apron and container for food practical lessons

Key Questions: • Why is pewter a metal that is used in the production of products such as keyrings and jewellery? Why is pewter a suitable material to work with in school? • What skills are needed to make a high-quality product? • How are different packaging’s used in a variety of products that are sold commercially? • What is the importance of evaluating products and prototypes? • Where does food come from? What are the 4 sources of commercially available food? • Why does a healthy balanced diet help to prevent anaemia? • How can recipes be adapted to meet people’s nutritional needs? • How are cooking methods altered to enhance the cooking process? HT4 Mechanical system Food provenance Design and Technology Technical knowledge • Mechanical systems Research skills • Design specification • Design problem • Design analysis • Types of mechanisms • CAMS • Movement of mechanisms • Function of mechanisms • 5W’s of a design brief • Production of design specification • Production of design brief Three-point specifications Mechanical systems Literacy links available in all booklets with key vocab: Key vocab: Mechanical systems Analysis Writing of specification Use of dictionary Reading blocks of text Reading methods/ processes Written communication Completion of working electrical circuit for final product Challenge: Access to AQA examination style questions Use of GCSE/BTEC command words Completion of unfinished work Cooking and Nutrition Food provenance • Seasonality • Processing of crops • What is seasonality? • Advantages and disadvantages of seasonality • Eating seasonal foods • Taste testing of seasonal foods • Primary processing • Secondary processes Food safety Write down sensory vocabulary for the following Literacy links available in all booklets with key vocab: Key vocab: Food provenance Challenge: Access to AQA examination style questions Use of GCSE/BTEC command words Independent research task: Food processing Completion of unfinished work

• Wheat as a crop • Sensory feedback • Product profiling Insipid Umami Processing Following written methods Apron and container for food practical lessons Key Questions: • What are the different types of food processing methods, and how do they impact food quality? • What is the importance of seasonality in agriculture and food production? • How can consumers make the most of seasonal eating? • How can taste testing be adapted for different types of products? • How have mechanical systems impacted on industry? • What are the purposes of cams and how can they be used in everyday products? • Why is analysis of a problem a key part of product creation / development? CIAG How does the industry use mechanical system in the making of their products? Discuss the processing of foods HT5 Inclusive design Food sustainability Design and Technology Evaluate • Product analysis • Testing and evaluating Design skills • Inclusive design • Sketching Technical knowledge • Inclusive design • Existing product • ACCESSFM • Evaluation of product • User focused questionnaire and feedback • Designing inclusive products • Concept sketches • Isometric drawings • Designing for target audience • What is inclusive design? • The impact of inclusive design • Inclusive design challenges Give three outputs as a result of a successful circuit Explain how the design has been made to fit into the users’ hands comfortably Literacy links available in all booklets with key vocab: Key vocab: Useability Scale Anthropometrics Working final product Challenge: Overall final product based on the flow of the design process and how it links Completion of unfinished work Product analysis on two inclusive products Cooking and Nutrition Food provenance • Sustainability • Sustainable fishing • Organic foods (advantages and disadvantages) • Genetically modified foods (advantages and disadvantages) Conversion of weights and measures Iron is an important micro-nutrient that we must include in our diet, Literacy links available in all booklets with key vocab: Key vocab: Challenge: Access to AQA examination style questions Completion of unfinished work Apron and container for food practical lessons

but can you identify its function and sources Sustainability GM Organic Use of GCSE/BTEC command words Key Questions: • What principles should guide the design of inclusive products? • What are the common barriers to inclusivity in product design, and how can they be overcome? • How can isometric drawings aid in the development and communication of designs? • How can user-cantered design be applied to create products that meet the needs of the target audience? • What are the challenges related to GM foods? What are GM foods and what are positives / negatives of their existence? • What are the key techniques and strategies used in sustainable fishing? • Why is it important in the 21st century to be sustainable in food production? HT6 Making a mechanical toy Food security Design and Technology Making skills • Making a final product • Mechanical systems Evaluate • Materials • Creation of mechanical toy • Use of machines and equipment • Final finish of product • Use of CAD/CAM • Properties of materials (Acrylic, foam, timber, paper, card, cork, textiles) • Choice of materials depending on properties Health and safety Properties of materials Finishing a product Literacy links available in all booklets with key vocab: Key vocab: CAM CAD Production Manufacture Completion of final product Challenge: Overall final product based on the flow of the design process and how it links Completion of unfinished work Cooking and Nutrition Food provenance • Sustainability Practical and preparation skills • Cooking • Hand equipment Heating/cooking methods • Hob • Oven • Food security • Food waste • Preparing vegetables through use of knife skills (pesto) • Use of oven (pesto pinwheels) • Combining and shaping (pesto pinwheels) • Use of stick blender (pesto) • Use of hob (pesto) • Use of oven (pesto pinwheels) Water soluble and fat-soluble vitamins Literacy links available in all booklets with key vocab: Key vocab: Intensive farming Organic farming Challenge: Access to AQA examination style questions Use of GCSE/BTEC command words Following written methods Completion of unfinished work Apron and container for food practical lessons

Key Questions: • How can robotics improve the efficiency and quality of production? • What techniques are used to achieve a high-quality final finish on mechanical toys? • Why is the overall finish important in the overall success of the product? • What are the factors contributing to food insecurity globally? • How can developing technology help to improve food security? • What are the impacts of food security on social and economic development? • What strategies can be used to reduce food waste? • What is food waste and how can this be reduced commercially and domestically? CIAG Discuss how CAD/CAM is used in industry Discuss how food sustainability impacts the food industry

Subject: Technology (DT and Cooking and Nutrition) Year 9 Curriculum Overview 2024-2025 “Let the questions be the curriculum” Socrates Knowledge & Understanding Literacy Skills Literacy Skills and KEY vocab Assessment What is being assessed? Homework/ Independent Learning Composites Components includes understanding of KEY concepts Formal Retrieval if any Design and Technology HT1 Design challenges Food safety Research skills • Design challenges Design skills • Sketching Making skills • Use of equipment • Use of machinery • Joinery and carpentry Technical knowledge • CAD/CAM • Writing a design brief from a selected design challenge • Analyse a selected design challenge • Design specification from a design challenge • Isometric drawing • One-point perspective drawing • Two-point perspective drawing • 3D CAD modelling • Health and safety • Joining methods (mitre, dowel) • Use of adhesive (Benefits and drawbacks) • Use of nail and screws (Benefits and drawbacks) • Communication of design through CAD/CAM Five-point specification – year 7 and 8 What is meant by the term aesthetics? – year 7 and 8 Identify the hazards that a person could face in a woodworking workshop - – year 7 and 8 Literacy links available in all booklets with key vocab: Key vocab: Aesthetic Hardwood Coniferous Deciduous Adhesive Upcycling Writing of specification Reading blocks of text Reading methods/ processes Written communication Written responses Challenge: Access to AQA examination style questions Use of GCSE/BTEC command words Storage item mood board Storage item product analysis x2 Measurements and cutting list for box Cooking and Nutrition Food safety • Food safety • Food spoilage (types/ effects/ mould/ yeast/ bacteria) • Food poisoning (causes/ types/ symptoms/ incubation period) • High risk foods Why are girls more likely to become anaemic? – year 8 Literacy links available in all booklets with key vocab Key vocab: Challenge: Access to AQA examination style questions Completion of unfinished work Apron and container for food practical lessons

Practical and preparation skills • Knife skills Equipment and utensils • Use of knife • Use of hob Health and safety • Personal, food and work area Heating/cooking methods • Use of hob • Preparing vegetables through use of knife skills (chicken paprika) • Correctly and safely using knife skills (chicken paprika) • Use of knives • Use of hob • Handling hot foods • Food safety – working with raw and cooked foods • Use of temperature probe • Work area safety • How to safety use the hob for boiling and simmering • Reductions of a sauce • How to control the temperature of the hob Food spoilage Cross-contamination NEA Use of GCSE/BTEC command words Key Questions: • Why is it important that designs are communicated in a graphical way before production? • What ways can CAD/CAM systems improve product quality and reduce production time? • How can designers communicate their ideas so that materials, skills and dimensions are shared effectively? • How can wood pieces be joined together to create to create a strong structure which is aesthetically pleasing? • What effects do the different types of micro-organisms have on foods? • How can spoiled and contaminated foods cause food poisoning? • What is food spoilage? • How can the shelf life of products be extended? • What is the impact of consuming unsafe food? Design and Technology HT2 Joinery Evaluation • Joinery Making skills • Evaluation of joining methods Give two advantages of using CAD/CAM in the production of products – year 7 and 8 Literacy links available in all booklets with key vocab Key vocab: Tolerance Challenge: Access to AQA examination style questions Use of GCSE/BTEC command words Completion of unfinished work

Bacterial growth • Use of equipment • Use of machinery • Joinery and carpentry Technical knowledge • Materials Materials/tools • Tools • Materials • Health and safety • Health and safety • Joining methods (finger and butt) • Correct use of appropriate tools • Health and safety in the workshop • Manufactured boards – Plywood • Properties of plywood • Plywood uses Accuracy Cooking and Nutrition Food safety • Food safety Practical and preparation skills • Knife skills • Food safety Heating/cooking methods • Oven Health and safety • Personal, food and work area • Bacterial growth and key temperatures (refrigerator, freezer, danger zone, core temp, room temp, safe hot holding) • Binary fission and bacteria multiplication • Use of cooker (sausage casserole) • Preparing vegetables through use of knife skills (sausage casserole) • Use of hob (sausage casserole) • How to safety use the oven • How to control the temperature of the oven • How to safety use the oven • How to control the temperature of the oven • Food safety working with raw meat • Prevention of cross-contamination List the 8 dietary guidelines – year 7 Literacy links available in all booklets with key vocab Key vocab: Binary fission Ambient Challenge: Access to AQA examination style questions Use of GCSE/BTEC command words Independent research task: International cuisine Completion of unfinished work Apron and container for food practical lessons Key Questions: • What is the danger zone and how can knowledge of the danger zone keep foods safe? • What is the process of binary fission and how does this have an effect on foods? • How are high risk foods prepared, cooked and stored safely? • How is equipment in the kitchen used effectively to prevent food poisoning? • Why are different joining methods used for different commercially produced products?

• Why is plywood a material that is selected for certain commercial products? • How are hand tools used safely and effectively? • How are risks calculated in the D&T room? CIAG Discuss how the industry may use design challenges to influence their design process Discuss how the catering industry uses food safety HT3 Emerging technologies Preventing bacteria growth Design and Technology Evaluation • Joinery Making skills • Use of equipment • Use of machinery • Joinery and carpentry Technical knowledge • Emerging technologies • Sustainability Materials/tools • Tools • Materials • Health and safety • Evaluation of final product • Product lifecycle • Health and safety • Joining methods • Finishing a product • Artificial intelligence • Future of technology • Sustainable fashion and the impact of fast fashion on the environment. • Manufactured boards – Plywood Electrical components – year 7 Literacy links available in all booklets with key vocab: Key vocab: AI Emerging Fast fashion Circular system Challenge: Access to AQA examination style questions Use of GCSE/BTEC command words Independent research task: Smart materials Completion of unfinished work Cooking and Nutrition Food safety • Food safety Practical and preparation skills • Cooking • Preventing bacterial growth in the home • Preparing vegetables through use of knife skills (spaghetti Bolognese) • Use of cooker (spaghetti Bolognese/ cheesecake) • Making a sauce (spaghetti Bolognese/ cheesecake) Three facts about obesity – year 8 Literacy links available in all booklets with key vocab: Key vocab: Pathological Non-pathological Challenge: Access to AQA examination style questions Use of GCSE/BTEC command words Completion of unfinished work Apron and container for food practical lessons

Heating/cooking methods • Oven • Hob • Combining (cheesecake) • Use of kitchen aid/ aeration (cheesecake) • Use of hob /boiling and simmering ( spaghetti Bolognese) Key Questions: • How is technology developing and what is the impact of this on the modern world? • What will happen with the fast development of technology specially focusing on the use of AI? • What is the life cycle of a product and how can sustainability process be incorporated? • How is bacterial growth prevented in the home? • How is production of food in the home carried out safely? HT4 Design brief Design and Technology Research skills • Design brief • Design specification • Task analysis Design skills • Sketching • Painting • Outlining • Shading Making skills • Textiles techniques Technical knowledge • Materials Evaluation • Writing a design brief from a selected design challenge • Writing a design specification from a written brief • Analysing a task • Looking at artists/designers from the local area • Use of existing artists work to inspire • Surface decoration to change and manipulate a fabric • Use of batik • Hand embroidery • Properties of textile-based materials • The impact of different techniques on different surfaces • Evaluation of textile techniques in order to use on final product Literacy links available in all booklets with key vocab: Key vocab: Aesthetics Inspiration Surface decoration Writing of specification Use of dictionary Reading blocks of text Reading methods/ processes Written communication Completion of working electrical circuit for final product Completion of unfinished work Chris Cyprus fact file

Food science - Gluten formation Cooking and Nutrition Food science • Gluten Practical and preparation skills • Baking Heating/cooking methods • Oven • What is gluten? • The effects of gluten • Gluten in breadmaking • Gluten in pastry making • Gluten formation • Designing bread for making • Making bread • Baking of bread Diet related diseases – year 8 Literacy links available in all booklets with key vocab: Key vocab: Enzyme Plasticity Elasticity Designing and making bread – assessed practical lesson Challenge: Access to AQA examination style questions Use of GCSE/BTEC command words Completion of unfinished work Apron and container for food practical lessons Key Questions: • How does surface decoration influence the overall aesthetics of a product? • How will a chosen textile technique affect the way in which a product looks ready for sale? • What is meant be design influences? • How can design influences be incorporated into the design work of others? • What is the purpose of trialling ideas / techniques? • What are the functional and chemical properties of gluten? • How is gluten created, developed and strengthened? CIAG Discuss the methods in which the industry uses joinery and carpentry techniques How is bacterial growth prevented in the catering industry? HT5 Textile techniques Design and Technology Design skills • Sketching • Painting • Outlining • Shading Making skills • Textiles techniques Technical knowledge • Use of existing artists work to inspire • Surface decoration to change and manipulate a fabric • Use of batik • Hand embroidery • Properties of textile-based materials Joining methods Literacy links available in all booklets with key vocab: Key vocab: Ethics Working final product Challenge: Access to AQA examination style questions Use of GCSE/BTEC command words Completion of unfinished work

Food science - shortening • Materials • The impact of different techniques on different surfaces Cooking and Nutrition Food science • Gluten • Shortening • Shortening when making pastry • Pastry experiment testing fats • Sensory analysis Sensory analysis – year 7 and 8 Literacy links available in all booklets with key vocab: Key vocab: Shortening Challenge: Access to AQA examination style questions Use of GCSE/BTEC command words Carrying out a food experiment on shortening, writing up of findings Independent research task: Food science Completion of unfinished work Apron and container for food practical lessons Key Questions: • How do artists and designers inspire people with their work? • How does the process of gluten formation help with bread making? • Why is iteration important in the design process? • How can gluten formation be prevented? • How is a food science experiment set up, executed and evaluated? HT6 Chris Cyprus textile product Food science – dextrinisation and gelatinisation Design and Technology Making skills • Making a final product Evaluate • Materials • Techniques • Creation of final textile-based product • Use of equipment • Textile surface decorative techniques • Evaluation of final product against brief and specification • Further development of a final product Health and safety – year 7 and 8 Properties of materials – year 7 and 8 Finishing a product Literacy links available in all booklets with key vocab: Key vocab: CAM CAD Production Manufacture Completion of final product Challenge: Access to AQA examination style questions Use of GCSE/BTEC command words Independent research task: Textile based materials Completion of unfinished work Cooking and Nutrition Food science • Dextrinisation • Gelatinisation • What is dextrinisation? • The effects of dextrinisation • Toast making • What is gelatinisation? • Key temperatures • Use of cooker (mac and cheese) • Making a sauce (mac and cheese) Products that use shortening Literacy links available in all booklets with key vocab: Key vocab: Dextrinisation Gelatinisation Challenge: Access to AQA examination style questions Use of GCSE/BTEC command words Completion of unfinished work Apron and container for food practical lessons

Practical and preparation skills • Cooking Heating/cooking methods • Hob • Oven • Combining (mac and cheese) • Use of hob for sauce making (mac and cheese) • Use of oven (mac and cheese) Key Questions: • How important is the overall final finish of a product? • How can the effectiveness of a product be measured? • How can prototypes be further developed for commercial production? • What are the effects of heat on starch? • What are the chemical and functional properties of starch and what are their purposes in food production? CIAG Discuss how the industry use different techniques to decorate their products