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Art / design technology

Key Stage 3 Art Design Technology Year 7

 

Subject Content Overview for the Year

 

 

 

 

Each term students take part in one of these lessons. At the beginning of each new term the students rotate onto the next subject.

  •         Resistant Materials
  •         Food Technology
  •         Art Textiles


Resistant Materials

Students will produce a focused ‘design and make it’ task. This project will introduce them materials and their properties. Other topics to cover will include manufacturing techniques and evaluation techniques. The students will produce a wood/acrylic piece based upon initial letters and then go onto producing a mobile phone stand.  

All supporting theory work will go into their books

After this students will complete a range of design tasks and will be given the opportunity to choose several tasks and activities which they would like to include in their folder.

The tasks will further embed their knowledge of skills and techniques, tools and equipment used in the lessons.

 

Food Technology

‘Me in a kitchen’

In the first half of the term students are introduced to the Food Technology kitchen.

Students will begin to use some of the basic equipment and learn the skills and techniques used in the preparation and cooking of food.

There are two projects which both incorporate the importance of Health and Safety rules in the kitchen.

‘Healthy eating’

The second project follows on from the introductory unit ‘Me in a Kitchen’, and will re-enforce the health and safety requirements, plus the knowledge gained around equipment and cooking techniques, Students will be introduced to healthy eating and a balanced diet, based on the ‘5 a day’ and ‘8 tips for healthy living’ principles.

 

Art Textiles

‘Elements’: students initially explore the elements of art and design: line, tone, colour, and texture, shape and pattern.

This is made more challenging by combining these elements together whilst painting and printing an Impressionist landscape. Through these processes students get use to handling different materials and manipulating them.

 

KS3 Fundamental Skills 

 

 

Resistant Materials and Art Textiles

  •        Research and Analysis      
  •        Experimenting and Variety           
  •        Developing and Refining  
  •        Final Outcome / Response

 

Food Technology

  •        Science and Nutrition
  •        Research      
  •        Investigation/making
  •        Analysis and evaluation

 

Background/Extended Learning

 

 

Visit art galleries to explore how artists use line, colour, texture and shape to create work.

Encourage your child to practice drawing techniques explored in lesson.

Elements, tone, primary, secondary and tertiary colours, line, mark-making, texture, recording observations, analysing and evaluating.


Year 8

 

Subject Content

 

 

 

 

 

 

Each term students take part in one of these lessons. At the beginning of each new term the students rotate onto the next subject.

  •        Resistant materials
  •        Food technology
  •        Art Textiles

 

Resistant Materials

Vacuum Formed Clock - Students will build upon and further skills gained throughout Year 7 by using moulds and shaping techniques, decoration of their own designed product and achieving a commercially viable standard whilst considering a target market.

Students will also design a clock that involves new machinery and manufacturing processes including shaping timber as well as heating and forming plastic.

Students will then go onto a second design and make it project, they will produce a desk tidy made from acrylic and MDF and pine.

They will follow design constraints to produce the desk tidy and will be introduced to 2-D design software and use the laser cutter to add decoration to their product.

 

Food Technology

‘Where on earth does our food come from?’

This unit re-enforces the knowledge and skills acquires in Year 7 Food Technology, in terms of use of correct equipment, preparation and cooking techniques, and Health and safety practices.

This unit will also look at the function of ingredients in the food groups of bread, cake and pastry making as well as looking about the impact of food production and transport on the environment.

The basic themes also cover staple foods, fairtrade and seasonal foods.

 

Art textiles

‘Movement’ – students will explore how artists show movement in their work.

We will focus on the Futurists and analyse the techniques they used. These techniques will then be applied by the students as they use figures to develop an image.

To add challenge students will be encouraged to blend and combine different techniques to enhance colour.

KS3 Fundamental Skills 

 

 

 

 

 

Resistant materials and Art Textiles

  • Research and Analysis      
  • Experimenting and Variety           
  • Developing and Refining  
  • Final Outcome / Response

Food Technology

  • Science and Nutrition
  • Research      
  • Investigation/making         
  • Analysis and Evaluation

Background/Extended Learning

 

 

 

Food Technology

Create a café menu showing the skills and recipes used for bread, cakes and pastries, incorporating seasonal and fairtrade ingredients.

 

Resistant Materials

Encourage your child to look at products in and around the home and to think about its construction.

 

Art Textiles

Visit the Media Museum in Bradford to look at the how animation and film captured movement.

Key Stage 4

Year 9

Year 9

Course Name

 

 

WJEC Hospitality & Catering  level 1 & 2

Exam Board

WJEC

Assessment Detail

 

 

 

Controlled  assessment – 60%

 

Written examination – 40%

Web Link to specification 

www.wjec.org.uk

Subject Content 

Nutrition and special diets

This term will focus on the catering industry -

Understand the environment in which hospitality and catering providers operate.

  • Describe the structure of the hospitality and catering industry
  • Be aware of and be able to describe the job roles and working conditions.
  • Explain the factors affecting the success of providers

 

Be able to propose a hospitality and catering provision to meet specific requirements:-

 

Produce dishes to be served on a range of different menus.

 

Practical lessons will use a range of ingredients and they will also look at presentation techniques and accompaniments for a range of dishes including:

 

  • Vegetarian, vegan dishes
  • Dairy free
  • Gluten free
  • Low fat diets
  • Healthy school meals

 

 

Skills Taught

 

 

Students  will continue to use a range of cooking techniques when preparing the dishes; such as

 

chopping, rubbing in, weighing and measuring leading onto boiling, simmering, steaming and frying.

Background/Extended Learning

 

Discussion at home of anyone who may have a special dietary need . Obtain information about use of possible alternative ingredients.

 

Year 9

Course name

 

Fine Art Sculpture

 

Exam board

AQA

 

Assessment detail

Portfolio of evidence -60%

Externally set project  – 40%

Web link to 

Specification

www.aqa.org.uk

 

Subject content overview

Students will explore the work of Barbara Hepworth and generate initial ideas based on her style.

 

They will explore how to draw like a three dimensional sculptor.

 

They will then apply this to a variety of different media to produce a range of sculptures based around her style.

 

There will be a focus on the textural qualities of materials . students will have the opportunity to use a variety of materials such as ceramics, wood and metal as well as more simpler materials such as soap and salt dough.

 

Background/Extended Learning

 

Collecting visual images related to the starting point. Helping photograph images related to the theme.

 

Visit the Yorkshire Sculpture Park.

 

Collect a range of natural objects and keep a sketch book of your collections.

 

Year 9

Course name

 

Fine Art

Exam board

AQA

Assessment detail

Portfolio of evidence – 60%

Externally  set task -40%

Web link to 

Specification

www.aqa.org.uk

Subject content 

Students will be exploring the formal elements of art and design using the skeletal form.

 

It will give students the opportunity to develop drawing, painting, sculptural and printing skills.

 

They will also explore Photoshop and use this software to create images for use in their exploration of different materials – this will include sculptural skills using card, tissue and paper mache.

 

This unit is based on a GCSE process whereby they will record ideas, develop them and produce a finalised piece of work.

 

Background/Extended Learning

 

Encourage your child to keep a sketch book and record observations

 

Year 9/10/11 

Course name

 

 Photography

 

Exam board

AQA

Assessment detail

Portfolio  of evidence -60%

Externally set assignment – 40%

 

Web link to 

Specification

www.aqa.org.uk

Subject content 

The elements of art and design provide a foundation on which to develop more complex imagery.

 

Students will explore other photographer’s use of line, tone, texture, colour, shape and pattern.

 

They will record their own photographs based on their analysis of these photographers.

 

They will learn to arrange these images and analyse them in order to develop their knowledge and understanding of the elements.

 

Some basic explanation of different viewpoints and lighting will be shared in preparation for further refinement in the second unit.

Background/Extended Learning

 

Expand your knowledge of photography by looking at other photographers that focus on the various elements of art in their work.

 

Select some of these images and add them to your portfolio of evidence.

 

Year 10

Course name

 

WJEC Hospitality & Catering  level 1 & 2

Exam board

WJEC

Assessment detail

Controlled assessment -60%

Written examination  – 40%

Web link to 

Specification

www.wjec.org.uk

Subject content 

This term will focus on food safety and legislation.

 

They will cover a variety of aspects of requirements of food safety in industry and also the role of environmental health officers in monitoring and inspecting catering outlets.

 

This will lead onto practical and theory based lessons on high risk foods such as: -

 

  • Eggs and dairy food, nutritional content and their different uses in recipes.
  • Meat and fish, nutritional content and their different uses in recipes.
  • Cooking methods of meats and fish.

 

Background/Extended Learning

 

Investigate into food inspection reports and analyse and make notes on food inspection visits as shown on ‘youtube.’

 

Year 10 Art Textiles

Course name

 

 Art Textiles

Exam board

AQA

Assessment detail

Portfolio of evidence -60%

Externally set assignment – 40%

Web link to specification

www.aqa.org.uk

Subject content 

Students will study the works of Henry Moore and Barbara Hepworth and look into natural form and shape.

 

They will study closely the styles used by the artists and will be introduced to a further selection of textiles. Students will consider how Hepworth and Moore have been inspired by, surface qualities and textural effects or techniques.

 

They will select, analyse and investigate into the work and style of suggested artists and discover influences on working practice and style.

 

Students will make connections with their own practice and may use their findings to develop new methods of working or find new media with which to experiment through the production of an artist inspired wall hanging.

Background/Extended Learning

 

investigate the context of their selection through wider research using sources such as the internet, websites and books as well as possible reference to actual fabrics.