Year 7 - Technology

Modules

Programme of Study

Key Assessment Tasks

Food and Nutrition

Design

• Individual choice of ingredients and presentation of dishes to suit family dietary needs.
• Fruit salad, Fruit crumble, Rock buns, Pineapple upside down cake, Bolognese sauce, Macaroni cheese, Pasta salad, Pizza, Vegetable Frittatas, Seasonal biscuits

Make

Technical Knowledge

• Knife skills.
• Safe use of hob and oven.
• Cake making methods – rubbing in and all in one creaming method.
• Sauce making.
• Fruit and vegetable preparation.
• Safe storage and handling of ingredients.
• Cooking methods - Stir frying, boiling, simmering, baking.

• Shaping/forming.

Students will design, make and evaluate:

Fruit salad, Fruit crumble, Rock buns, Pineapple upside down cake, Bolognese sauce, Macaroni cheese, Pasta salad, Pizza, Vegetable Frittatas, Seasonal biscuits

Product Design

Design

• Develop specifications to inform the design
• Develop and communicate design ideas using annotated sketches
• test, evaluate and refine their ideas and products against a specification

Make

• Measuring and Marking Out: Try Square, Steel Rule and Marking Gauge
• Cutting and Shaping: Tenon Saw, Coping Saw, Rasps, Files, Chisels, Plane, Pillar Drill and Disc Sander
• Joining: Pin and Glue
• Finishes: Wood Stain and Acrylic Paint
• Properties of Timbers: Hardwoods, Softwoods and Manmade Boards.
• Sustainability: FSC

Technical Knowledge

Students will design, make and evaluate:

• Spatula
• Desk Tidy

Fashion and Textiles

Design

• Develop specifications to inform the design
• Develop and communicate design ideas using annotated sketches
• test, evaluate and refine their ideas and products against a specification

Make

• A draw string bag with heat press picture pocket.

Technical Knowledge

• Learn to use the sewing machine
• Use basic textiles equipment.
• Use the equipment safely
• Use of specialist paint.
• Heat press.

Students will design, make and evaluate:

• Bag with fancy pocket
• Small craft items