Gcse food technology coursework

Metal Jewellery casting and light sensing display unit Pewter casting, introduction to PCBs and plastics. Pencil cases - developing designing techniques, batik, construction methods and machine embroidery.

Food Tech Coursework 2017- Practical-Timelapse

More advanced CAD skills. Post-it note holder made from laser-cut acrylic. The Year 10 course comprises of small practice projects and focussed theory tasks. The NEA projects will involve researching, analysing, writing specifications, designing and making a final product. The written paper tests the knowledge of materials and processes.

D&T KS4 Food – The Polesworth School

Students in Year 10 and Year 11 are taught a broad range of skills through the delivery of workshops and projects that promote the use research, investigation and creativity. These cover everything from fashion Design and garment construction, digital textiles and fabric design, soft furnishings and stitched or embellished textiles. Drawing is a key element to the course, from initial visual research, recording from primary and secondary sources, through to the translation of ideas into finished designs.

A number to trips are organised at points throughout the year to help students gather inspiration.

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We follow the Edexcel exam board syllabus for Fashion and Textile Design where students work towards one thematic response coursework project, a mock exam taken and a final external assessment. Students complete a sketchbook portfolio alongside each project and create a final piece at the end, which are assessed at the end of Year At the end of the year students create a display of their work in the form of an exhibition to celebrate their achievements.

The coursework project will involve researching, analysing, writing specifications, designing and making a practical range of products. Three units each combine practical assessments with a written portfolio. The coursework projects will involve researching, planning, preparing, cooking, serving, and evaluating a series of food products. BBC Food Techniques:.

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It is intended that this course should provide an interesting and stimulating subject for study in the Sixth Form. Whilst the content is not seen primarily as vocational, the knowledge, understanding and skills gained are likely to be of great benefit to candidates pursuing further studies, in their personal lives, and in the world of work.

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Component 2 — Design and Make Task - Designing and producing a workable solution to a real problem identified by you. On successful completion of the course the qualification is particularly appropriate for entry into Higher Education, notably design-based courses.

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Main Office: Sixth Form: The world in which we live is full of products that have been designed to satisfy the needs and wants of different groups of people in our society. At KS3 each student will have the opportunity to design and make quality products in four different material areas each year. This will help student to prepare and make informed option choices during Year 8 for their GCSE studies. The material areas currently offered subject to appropriate resources and staff being available are:.

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  7. Our GCSE Design and Technology specification sets out the knowledge, understanding and skills required to undertake the iterative design process of exploring, creating and evaluating. The majority of the specification should be delivered through the practical application of this knowledge and understanding.

    The department currently offers a Level 2 qualification in Engineering for those individuals considering a modern apprenticeship after school. The focus of this year is the safe working practise across a range of tools, materials and processes to be used in year 10 and Core technical principles Learners are expected to be familiar with a range of resistant and pliant materials, how they can be shaped and worked to create products fit for purpose. Specialist technical principles Learners develop a greater in depth appreciation of one material category or area and how it is used to manufacture products in different quantity using hand, machine and computer manufacturing systems.

    Food Investigation Learners develop understanding of the working characteristics, functional and chemical properties of ingredients.

    Food Preparation Assessment Learners will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved. Unit 2 — Investigation of an Engineered Product Learners are expected to investigate a commercially manufactured produced.