Throughout years 7, 8 and 9, pupils follow a carousel system where they spend approx. 8-9 weeks within each of the four different subject areas across Technology; Art, Design & Technology, Food prepara on and Nutri on and Tex les
Art & Design Tex les
Design & Technology
Food Prepara on & Nutri on Brief overview of intended learning in Yr 8
Pupils in year 8 build upon key skills and knowledge they completed in year 7 by con nuing to develop their control and use of a range of different materials and techniques. In Year 8 pupils will con nue to improve their mastery of art and design techniques, including drawing and pain ng with a range of materials. Pupils will be introduced to a greater selec on of ar sts, architects and designers in history and the present day.
Pupils will explore the topic of s ll life, developing skills and techniques in order to produce a final composi on, inspired by the work of others.
Pupils in year 8 build upon key skills and knowledge they completed in year 7. They will have developed their research, designing and making skills, the elements which are the founda on structure to all future projects. They will have developed a range of prac cal skills, cu ng fabric accurately, pinning fabric, sewing a range of s tches for decora on and prac cal purposes. Threading a needle and tying knots. They will have learnt about health and safety in the tex les room and the importance of looking a er equipment and materials. They will have learnt to be prudent with materials.
Pupils in year 8 build upon key skills and knowledge they completed in year 7. They will have basic knowledge & understanding of how to follow the design process, in order to research, design, test, make and evaluate a final outcome, which meets the needs of the brief and a chosen client. Pupils will explore environmental issues and gain a basic understanding of H&S in the workshop. Throughout the unit, pupils will develop their skills in using a range of handheld tools, whilst being introduced to a range of electronic components and symbols, to make a basic circuit.
Pupils will explore all these topics to design and make a final outcome of an upcycled lamp.
Pupils in year 8 build upon key skills and knowledge they completed in year 7. They should have a basic understanding of the following concepts:
Food prepara on and cooking skills such as knife skills, control of basic equipment (peeler, vegetable knife sieve etc.), control of oven, hob, grill, use of refrigera on etc
How to work safely
Food hygiene (including how to wash up, dry and store equipment
Key nutri onal principles, including the Eatwell Guide, the importance of macro and micronutrients at a basic level. An awareness of dietary needs at various life stages
Simple ingredient func on and food science terms such as coagula on, dextrinisa on etc
Familiar with the basic principles of how to conduct a food science inves ga on
Knowledge and understanding of ingredients and food provenance (seasonal and grown food)
An ability to follow recipes
Sensory tes ng and evalua on
Time management skills
Theme(s) History of art- Looking at how s ll life has evolved over the year (Tradi onal/Historic/ Contemporary ar sts)
Formal Elements of Art: Line, tone, texture, shape, colour, space
Ar s c skills and techniques- Paul Cezanne and Sarah Graham
Key Knowledge
• How to use a sketchbook to plan and develop work.
• Annotate, reflect, refine and modify their work. Responding to feedback.
• Understand how to use a range of different materials – pencil crayons,
Promo ng a Charity – crea ng a design which can be stencilled onto a bag and promote the charity.
Formal Elements of Art: Line, shape, colour, pa ern,
Ar s c skills and techniques- Andy Warhol
• Key informa on about a chosen charity.
• Understanding of layout and imagery from exis ng promo onal merchandise.
Art Movement- Bauhaus
Environmental impacts
• Research into existing products
• Research into the impact of what humans are doing to our world to damage the earth to bring on Global warming?
Food Safety
Food, Nutri on and Health
Food Commodi es
Food Provenance
Food Choice
Food Science
Prac cal Skills
• Food Safety Bacteria, temperature control and food storage
• Food Nutri on and Health
8 ps for healthy ea ng Protein
felt pens (water-based) clay, paint and how to refine their use of these materials.
• Develop an understanding of the principles of working safely during prac cal lessons.
• Analyse the work of different ar sts, in order to produce their own interpreta on.
• Undertake independent research and to work independently.
• Develop skills in one- and two-point perspec ve.
• Explore ways to develop their own ideas from a given star ng point.
• Colour theory
• Colouring mixing and accurate, consistent applica on of paint.
Key Skills Materials:
• pencils (different grades/ tonal shading to make objects appear 3demin onal)
• Pencil shading
• Pain ng- How to mix and apply paint precisely and accurately, Techniques:
• Shading
• One- and two-point perspec ve.
• Drawing from observa ons
• Applying paint accurately and precisely.
• Ar st research- Pop Art and the work of Andy Warhol.
• Stencilling and screenprin ng techniques
• How to make a stencil
• Colour mixing and pain ng
• Colour theoryComplementary colours
• Blending colours
• How to experiment with colour and layout.
• How to create a professional finish when stencilling.
• Learning about sustainability and fast fashion.
• Understanding how to minimise consump on of fabric and clothing and why it is important.
• Introduc on to what is the Bauhaus style.
• Develop skills in technical working drawing for their lamp
• What are the 6 Rs? What is Sustainable Development?
• Key proper es, uses and func on of Timber.
• Develop knowledge and understanding of using a wide range of hand tools and equipment.
• Develop knowledge and understanding of how to create a simple parallel circuit.
• Develop basic understanding of levers, links to the final product
• Food Commodi es Meat Poultry Fish Soya, tofu, beans, nuts and seeds Milk and cheese
• Food Provenance Food waste Reared food Caught food
Food processing (primary and secondary)
• Food Choice Cos ng recipes and making recipes cheaper Sensory evalua on, star profile
• Food Science Chemical raising agents' inves ga on Reduc on sauces Using acid to set protein
• Prac cal skills
Producing mainly medium skilled savoury dishes.
Prac cal Skills
• Researching a chosen charity. Working independently.
• Presen ng research crea vely.
• Drawing, developing and annota ng designs
• Making stencils
• Using a cra knife safely
• Understand how to work in a safe environment
• Colour mixing and blending
• Prin ng designs with fabric paints and stencils.
• Learning how to create an ‘eye catching’ design to promote a charity in a piece of promo onal merchandise.
• Research- Exis ng products/ the work of others/ art movementBauhaus.
• Developing skills in wri ng a design brief and design specifica on
• Developing technical drawing skills
– Orthographic
• Genera ng a range of ideas based on research.
• Use a range of hand help tools, sander and pillar drill, safely and accurately.
• Develop knowledge and skills of how to create a simple parallel circuit.
• Use CAD to create a decora ve design for the lamp wrap.
• Dry frying
• Making reduc on sauces
• Use of chemical raising agents
• Raising agents – steam
• Roll out ready-made pastry
• Shaping and finishing a dough
• Using acid to set protein
• Test for readiness
• Presen ng a rac vely and por on control.
• Embelishing techniques with s tching, beads, sequins and bu ons.
Assessment Assessment ONE- Knowledge checkpoint Two-point perspec ve
Assessment TWO- Learning review Composite taskFinal composi on of S ll life drawing. Assessing how pupils have used all components which have been taught throughout the unit, to apply these knowledge and skills to complete a final composite task in the firm of a final piece.
Careers Visit the KS4 Art, Tex les and Technology exhibi on
Personal and Spiritual Development
Careers in the Crea ve Industry
Crea vity- having the opportunity to flourish with their own crea ve thinking and skills.
Curiosity- New skills and techniques, Explore a range of ar sts from different cultures and countries.
Assessment ONE- Knowledge checkpoint Research and design development
Assessment TWO- Learning review Composite task- Final piece Promo onal merchandise for a charity.
Assessment ONE- Knowledge checkpoint Research and Design Development
Assessment TWO- Learning review
Composite taskFinal Outcome.
A fully func onal lamp, which has been constructed using a range of tools and materials, incorpora ng all the components developed throughout the unit.
Visit the KS4 Art, Tex les and Technology exhibi on
Screen printers
Crea vity: Developing personal crea vity.
Compassion, Service, Hope: raising awareness of a charity which is personal
Visit the KS4 Art, Tex les and Technology exhibi on
Electronic Engineers, Electrician, Architect, CAD engineer, Video Game Design
Assessment ONE- Knowledge checkpoint Food inves ga on
Assessment TWO- Learning review
Composite task- Prac cal
Knowledge of how to apply prac cal skills
Work with accuracy, pay a en on to presenta on and produce a dish with a quality finish
Competently organise prac cal work and complete dish on me
Independently make judgements when tes ng dish to see if it is cooked
Food Technologist
Microbiologist
Careers in the Crea ve Industry
Chris an Values – Crea vity, endurance, resilience, stewardship, hope Character A ributes – curiosity, respec ul, reflec ve
Spirituality features in design and technology as it provides the pla orm for children to create artefacts that reflect their personal beliefs, values and experiences. Through designing and crea ng products, children can express their spirituality and explore their connec on with nature, other people and their own emo ons.
Healthy Living Careers
Chris an Values – crea vity, compassion, hope, stewardship
Character A ributes – curiosity
Spirituality – If we create for a higher purpose, we develop spiritually. For example, when considering the special dietary needs of others, when choosing ingredients, and making dishes. Any other
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