Food Technology KS3 Year 8

Food Technology KS3 Year 8

Year 8

Autumn

Making Healthy Food Choices 1:

Pupils develop an understanding of a balanced diet and how to make ‘healthy swaps’ through FPT’s and DAMs activities.

Unit 1: Making Healthy Food Choices 1 – Pupils will develop an awareness of the importance of eating a balanced diet in order to keep our body healthy. The food products that they produce are based around swapping fast food meals that they love for a healthier, tastier, home-made version. They will produce quesadillas, chicken nuggets and wedges and a kebab.

 

Advent Calendar:

Through a Design and Make activity pupils learn key concepts and skills for designing for a target market and quality control

Unit 2: Design and Make an Advent Calendar – Year 8 pupils will work through a design and make task. From a design brief they will conduct research, collect inspiration and design ideas based on Christmas Advent Calendars. In order to realise their design ideas they will learn the necessary skills needed using textiles and textiles equipment and subsequently plan and make their chosen design. They will develop their sewing machine and hand sewing skills in order to produce their design and begin to understand how embellishments and different materials can be fixed to fabric.

 

 

Spring

Making Healthy Food Choices 2:

Pupils develop an understanding of diets different people need to have through FPT’s and DAMs activities.

Unit 3: During this unit, pupils continue to explore the importance of getting the right balance of food in our diet. They discover how we can read and interpret the label on an item of food – highlighting extra sugar and fat in the food. Pupils learn how to use the quick ‘traffic light’ label used on food packaging to help them make decision about whether they regarded a product as a ‘healthy’ choice or not, exploring these principles during their cooking to produc e sugar and fat free muffins and homemade French bread pizza.

They will also develop their taste testing skills by comparing shop bought and homemade French bread pizza.

Company Design and Make:

Pupils work in groups to create their own food company. Working through different design and make activities they produce products for their company to develop and market

Unit 4: Team Cooking – Pupils work in a team of 2 or 3 to respond to a design challenge. As a team they work together to produce a company with a name and logo for their brand. In order to answer their design challenge they will need to research existing products that are in the market of ‘convenience lunch’ and as a group design their own convenience lunch items for their company.

They will develop the skills needed to create a soup, home-made bread – to use in the making of a hot ‘sub’ sandwich.

 

Summer

Adding Texture to fabric:

Through a number of Focused Practical Tasks pupils learn to develop their skill using the sewing machine. Creating sample pieces of different techniques.

Unit 5: Adding Texture to Fabric – Pupils will work through a number of focused practical tasks that will enable them to develop their skill at using the sewing machine and hand sewing.

They will create fabric samples to display in the form of a fabric picture that demonstrates their skill at satin stitching, appliqué and stitching on embellishments.

 

 
Adding Colour To Fabric:

Pupils research different dying and colour techniques. Through FPTs they will be able to produce colour enhanced fabric samples. Culminating in designing and producing a colour enhanced T-Shirt.

Unit 6: Adding Colour to Fabric – During this unit, pupils will create a T-shirt design by adding colour to the T-shirt fabric. In order to successfully complete this unit pupils will explore the different methods used to add colour to fabric through tie-dying, fabric paint, fabric pencils, silk painting and batik.

They will then gain the skills needed in order to produce their own samples of each technique and help them to design their T-shirt. They will then use their knowledge to create their design.