Year 10 Outline Scheme of Work – (Design and Technology)

Subject / Topic / Useful Weblinks
Food / In Food Preparation and Nutrition students will develop their knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. The course is divided into 2 main components for their GCSE assessment. Component 1: Principles of Food Preparation and Nutrition is a written examination and is worth 50% of the total GCSE mark. Component 2: Food Preparation and Nutrition in Action is divided into 2 Non-examination assessments (NEA’s) and is worth 50% of the total GCSE Marks. Both the NEA’s and the written exam are carried out in year 11.In year 10 students will concentrate on developing their knowledge and understanding of both the practical and theoretical elements of the course. There are 6 sections that will be covered in year 10; Food Commodities, Principles of nutrition, Diet and good health, The science of food, Where food comes from, and Cooking and food preparation. Within these topics students will demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment. Developing students’ knowledge and understanding of the functional properties and chemical characterises of food as well as a sound knowledge of the nutritional content of food and drinks. Understanding the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health. Developing students’ knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety consideration when preparing, processes, storing, cooking and serving food. Understanding and exploring a range of ingredients and processes from different culinary traditions to inspire new ideas or modify existing recipes. / Food Standards Agency
BBC Food
Quorn Vegan society
Vegetarian Foods Coeliac
European Food Information Council
Food a fact of life
British Seasonal Food
Food dictionary
www.bbc.co.uk/food
www.allrecipes.co.uk
www.nutrition.org.uk/healthyliving/resources/nutritionrequirements.html
Textiles / The two year course comprises two units; Component 1 will run from September in year 10 to January in year 11 Students will explore a range of textile techniques Printing: Machine: Free hand machine embroidery, Applique, reverse applique, embellisher machine, dissolvable fabric, quilting Heat process: Bondaweb with pigments, fusible film Through this they will build a portfolio and a resolved made outcome. In January of year 11 students will select from a list of externally set questions for Component 2 the exam unit. Following the brief students will build a second portfolio researching and developing for a 10 hour practical exam in which they will produce their final resolved piece. / http://www.theartstory.org/section_artists.htm
http://www.textilearts.net/directory/
http://textilelearner.blogspot.co.uk/2013/07/types-of-yarn-characteristics-of-yarn.html
http://www.softtextile.biz/yarnglossary
Design and Technology / The GCSE coursework project consists of one design based folio and one or more products which can be realised in a range of material areas. This work will be developed over the course of year 10 and 11. The coursework is worth 50% of the candidates’ total mark and is based around a board prescribed brief. In year 10 the candidates choose one of the prescribed projects and commence the associated design work. This includes identifying and investigating design possibilities, producing a design brief and specification, generating design ideas, developing design ideas and prototyping. Also in year 10, the candidates will have one lesson dedicated to the acquisition of skills and knowledge required for the written paper which is taken in year 11. In year 11 the candidates continue with production planning and construction of practical work. Students will commence the manufacture of their practical work and produce an ongoing chart of planned manufacture and take photos for their diary of making. Students will also consider comparative industrial practice. The practical work should be completed by February. Final product testing and evaluation will take place in the Spring Term. Candidates will sit the theory based examination worth 50% of the total mark in June of year 11. / www.technologystudent.com
www.bbc.co.uk/gcsebitesize
http://store.aqa.org.uk/qual/newgcse/pdf/AQA-4555-W-SP-10.PDF
http://www.mr-d-n-t.co.uk/Graphics%20Resources/MARKSHEETS/AQA%20GP%20controlled%20assessment%20tasks%202010-11.pdf
Looking for a Challenge? Try these / Textiles
Enter your work into a Design competition
www.betafashion.com/competition
www.sentinus.co.uk
www.embroiderersguild.com
http://www.youngfashiondesigneruk.com/ / RM/Graphics
www.arkwright.org.uk
www.data.org.uk
http://www.data.org.uk/index.php?searchword=competitions&ordering=searchphrase=all&Itemid=45&option=com_search / Food
Enter cooking competitions!
Rotary Chef
Contest Cooks