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Salt Grammar School, Baildon, West Yorkshire
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Technology Faculty

Food and Textiles Technology

Curriculum Overview Key Stage 3
Years 7, 8 and 9

All students are required to study Food and Textiles. Students are taught in mixed ability groups for one hour per week. They study Food for 19 weeks, followed by Textiles.

Year 7

Food
Theme: Fruit and Vegetables
Students focus on developing basic food preparation skills. They produce a number of products in a safe and hygienic manner.

Textiles
Theme: Seaside
Students use a range of tools and equipment to accurately develop a drawstring bag.

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Year 8

Food
Students develop awareness of ‘healthy’ eating by analyzing their own diets and investigating basic nutrition. Students apply this knowledge to design and make a new pasta stack product.

Textiles
Students practice a range of skills including using a sewing machine, pattern cutting and functional and decorative stitches to design and make and educational toy.

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Year 9

Food
Students develop their design skills to make a new bread product. Students are involved in market research, modeling ideas and batch production. Reference is made to industrial practice and students are required to implement various quality control checks.

Textiles
Students complete a ‘design and make’ task by focusing on the use and properties of textiles. They use a range of equipment and processes in a safe and controlled manner to produce a hat. They have the opportunity to test fabrics, use creative images to help with design work, examine colour application methods and constructive techniques.

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Food Technology Key Points
  • Students will participate fully in all practical tasks.
  • Students provide the ingredients and a suitable food storage container.
  • Parents/carers must make a note in the student planner if there are problems providing ingredients.
  • Students are encouraged to improve flavour, texture and appearance and meet the needs of different groups.
  • The standard ingredients, as listed below, may change due to the student’s modifications.
  • Ingredients can be stored in the fridge at the start of the school day.
  • Food left at school for over 48 hours will be thrown away.
  • Students will have the opportunity to try ‘new’ ideas.

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GSCE Design Technology: Food
Exam Board: AQA

Assessment Exam 40%
Coursework Project 60%

Students have the opportunity to work with a range of foods to gain an understanding of the working characteristics and processing techniques involved in designing new products.

Areas of study include:

  • Food hygiene/risk assessment systems
  • Beneficial uses of micro-organisms
  • Physical and chemical properties of starch, sugar, protein and fat
  • Product development
  • Packaging and labeling
  • Preservation techniques

There will also be the opportunity for students to be entered for the C.I.E.H. (Chartered Institute of Environmental Health) Food Hygiene qualification.