Food and Textiles Technology
All pupils study Food and Textiles at KS3, at KS4 pupils opt for the courses with both boys and girls studying the subjects. Food and Textiles are also both taught at AS and A level within the School. Our examination results are consistently well above the national average and textile work in the past has been used by the examination board as exemplar material.
Through studying these subjects, pupils have the opportunity to design and produce food/textile products of high quality, whilst at the same time experiencing and evaluating a wide range of products and technologies. A range of software is available along with specialist ICT equipment and pupils are encouraged to use these facilities as appropriate.
Pupils' interest, curiosity and enjoyment of the subjects are maintained by employing teaching methods and resources that allow for inclusion of all pupils in a safe environment. Food/Textiles are of course subjects relevant to everyday life and many different career opportunities
Please follow the links below to the food and textiles curriculum intent and curriculum summary:
Food and textiles curriculum intent
Food and textiles curriculum summary
Please follow the link below to the food and textiles key stage 3 (years 7, 8 and 9) curriculum:
Food and textiles key stage 3 curriculum
All pupils study Food and Textile Technology throughout Years 7 to 9.
Years 7 and 8 have 1 hour per week divided between Food and Textiles. Year 9 is allocated 11x2 hours per week between the two areas.
Throughout KS3, pupils are taught to develop their designing and making skills in both Food and Textiles. Year 7 focuses on developing basic skills, with more advanced work being introduced in later years.
Pupils in the main provide their own ingredients for practical food work and are expected to contribute towards the cost of the textile items they make, ranging from frogs in Year 7, hats in Year 8 and nightwear in Year 9.
In Food, projects cover pizza, pasta, healthy eating, bread and foods from other cultures. Opportunities exist to use ICT for research, nutritional analysis, computer aided design and digital photography.
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Grilled Open Sandwich |
Ratatouille |
Roasted Vegetables |
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Bread & Toppings for one person |
Ingredients supplied by school |
Ingredients supplied by school |
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Scones |
Pizza |
Vegetable Soup |
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200g self-raising flour 50g margarine 125mls milk
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Scone Base: 200g self-raising flour 50g margarine 125mls milk |
Using up to 5 vegetables (Types of vegetables to be discussed in class)
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Additional ingredients 50g dried fruit 50g sugar 50g grated cheese |
Toppings For ideas see pgs 22&23 in booklet |
Heatproof 1 litre lidded container to carry home in
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Container to carry home in |
Large piece of foil (60cm) Container to carry home in |
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Swiss Roll |
Basic Tomato Sauce |
Basic White Sauce |
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50g caster sugar 50g plain flour 2 eggs |
1 onion 1 large tin chopped tomatoes 1 tbsp tomato puree 1 tbsp oil |
25g margarine 25g flour 250mls milk salt and pepper |
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Filling 2 tbsp jam
Container to carry home in
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Additional Flavourings 1 clove garlic 1 tsp mixed herbs 1/2 pepper, chopped 75g mushrooms 1 courgette 150g minced beef |
Additional Flavourings 75g grated cheese 75g mushrooms (chopped & cooked) 1 tbsp chopped parsley |
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Fruit Crumble |
Basic Bread Recipe |
Stromboli
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250g cooking apples 1 tbsp sugar 150g plain flour 75g margarine 35g caster sugar You could add ingredients to your crumble, ask your teacher |
200g strong brown flour 1 tsp salt 25g margarine 1 sachet quick acting yeast 250mls warm water |
50g thinly sliced meats such as ham, salami, turkey, pepperoni 50g sliced cheese 25g Parmesan cheese |
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Other Options: thinly sliced tomatoes
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thinly sliced onions thinly sliced bell peppers or roasted bell peppers chopped black/green olives roasted garlic fresh basil 1 egg, beaten 2 tsp sesame or poppy seeds (optional)
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Calzone Stuffed with Mozzarella & Prosciutto |
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Basic bread dough
Buffalo mozzarella cheese 50g prosciutto ham 20g mushrooms, sliced 50g butter 10g garlic |
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BEEFBURGERS |
MEATBALLS WITH TOMATO SAUCE |
SAUSAGE RISOTTO |
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Ingredients 500g lean minced beef 1 small onion 1 teaspoon dried mixed herbs 25ml sunflower oil
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For the meatballs: 500g minced lean pork, lamb, chicken or turkey 2 level teaspoons of dried herbs 1 egg 25g plain flour 50ml sunflower oil |
Ingredients 250g sausages 1 tbsp sunflower oil 75g rice 1 medium onion 100g mushrooms 50g peas 50g sweetcorn Chicken stock cube Mixed herbs 375ml hot water 1 tbsp Worcester sauce Parsley to garnish. |
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Plastic container with lids |
Plastic container with lid |
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For the tomato sauce: 1 onion 1 clove of garlic 400g can of chopped tomatoes 1 tablespoon of fresh chopped basil (or ½ teaspoon dried basil) 25ml sunflower oil 1 tablespoon of tomato purée salt and pepper to taste |
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FRUIT GATEAU |
FISH PIE |
FRUIT PIE |
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Ingredients 4 eggs 100g caster sugar 100g plain flour 2 sponge tins |
Ingredients 1 packet puff pastry 3 large potatoes 25g margarine 100ml milk 250g fresh or frozen fish, e.g. cod, haddock, hoki 2 tomatoes, chopped |
Shortcrust Pastry 200g plain flour 50g white fat 50g margarine 3-4 tablespoons cold water |
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Topping 1 small punnet strawberries 2 kiwi fruit 2 tbsp jam 1 packet quick jel 25 g sugar Container and plate |
White Sauce - 25g margarine - 25g plain flour - 250ml milk - parsley Large, shallow, ovenproof dish |
FILLING 1 Tin pie filling Or 500g fresh fruit Ovenproof pie plate (20 cm) |
