Design & Technology: Textiles & Food

Year Groups

Careers

At EBS, careers education is a central part of school life. We provide independent, impartial guidance to help students of all ages explore their strengths and passions, and to plan for their future.

From Years 7 – 9 the focus is on career exploration, and students do this through our online platform Unifrog, which helps to identify skills and career interests. We also work with employers, training providers and local colleges to offer real-world experiences. All students complete work experience from Year 10 and meet with our independent Careers Advisor.

Careers Education

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Course ID

N/A

Faculty

Design & Technology

Department

Design & Technology

Level

Key Stage 3

Head of Faculty

C. Roncarati

Head of Department

J. Budden

Key Stage 3 D&T: Textiles and Food

Course Overview

Our Key Stage 3 (KS3) Textiles and Food curriculum equips students with practical skills, creativity and independence, while developing knowledge that supports healthy, sustainable living. Through hands-on learning in fully equipped specialist facilities, students gain confidence in applying technical skills to real-life contexts.

Across the year, students study both Food Technology and Textiles Technology, enabling them to experience a broad and balanced range of practical disciplines. In our fully equipped food technology rooms, students develop an understanding of nutrition, healthy eating and food science, while learning how to prepare and cook a variety of dishes safely and hygienically. They build essential life skills such as meal planning, time management and evaluating outcomes, alongside an awareness of sustainability and global food issues.

In our dedicated textiles rooms, students use sewing machines and a range of specialist tools and materials to design and create textile products. They develop skills in hand and machine sewing, pattern construction and surface decoration, while exploring how textiles are used in everyday contexts. Through the design process, students research, generate ideas, refine techniques and evaluate their work, building creativity, resilience and independence.

By the end of KS3, students are confident in applying practical skills independently, understand how their learning connects to everyday life, and are well prepared for further study in Food, Textiles and related creative and technical subjects.

Course Description

Year 7

Term	Unit of Work	Assessment
Autumn 1	Students will be given an introduction into Textiles. They will learn about how to safely and correctly use a range of specialist equipment and try a range of decorative skills to enable them to produce a juggling bag and three juggling balls based on the theme ‘all about me’.	Ongoing teacher/peer/self-assessment of theory work in a booklet to support the making of the juggling bag and juggling balls.
Autumn 2	Students gain knowledge on fibers and fabrics theory, developing skills on the sewing machine to create their bag and juggling balls.	Sewing machine labelling and threading the machine test.
Spring 1	Students will work on hand sewing skills and finishing techniques.	Teacher assessment of design, skills and level of finish shown in the juggling bag and juggling balls and overall booklet work.
Spring 2	Students have an introduction to health and safety in the food room and the structure of practical lessons. A range of preparation and cooking skills will be covered. Students alternate between a theory/demonstration lesson and a practical lesson for each cook/skill covered. They will cook: fruit salad, couscous salad, toasted sandwich, fruit crumble, scone based pizza, fairy cakes, potato wedges, pasta bake and shortbread biscuits.	Teacher assessment of food practical’s and overall booklet work.
Summer 1	Students have an introduction to health and safety in the food room and the structure of practical lessons. A range of preparation and cooking skills will be covered. Students alternate between a theory/demonstration lesson and a practical lesson for each cook/skill covered. They will cook: fruit salad, couscous salad, toasted sandwich, fruit crumble, scone based pizza, fairy cakes, potato wedges, pasta bake and shortbread biscuits.	Teacher assessment of food practical’s and overall booklet work.
Summer 2	Students have an introduction to health and safety in the food room and the structure of practical lessons. A range of preparation and cooking skills will be covered. Students alternate between a theory/demonstration lesson and a practical lesson for each cook/skill covered. They will cook: fruit salad, couscous salad, toasted sandwich, fruit crumble, scone based pizza, fairy cakes, potato wedges, pasta bake and shortbread biscuits.	Teacher assessment of food practical’s and overall booklet work.

Year 8

Term	Unit of Work	Assessment
Autumn 1	Students will learn about how to safely and correctly use a range of specialist equipment to try a range of decorative skills. They will design and make a cushion influenced by culture.	Ongoing teacher/peer/self-assessment of theory work in a booklet to support the making of the cushion.
Autumn 2	More in depth use of the sewing machine to explore how it can be used decoratively as well as for construction.
Spring 1	Sewing machine skills used to construct the cushion from six individual panels into one cushion.	Teacher assessment of design, skills and level of finish shown in the cushion and overall booklet work.
Spring 2	Students build on skills from Year 7 with more complex dishes utilising multiple skills; focusing on main meals and cake-making methods. Students alternate between a theory/demonstration lesson and a practical lesson for each cook/skill covered. They will cook: Bolognese, macaroni cheese, fish cakes, sweet muffins, Thai green curry, turkey or vegetable patties, savoury puff pastry tarts and marble tray bake.	Teacher assessment of food practical’s and overall booklet work.
Summer 1	Students build on skills from Year 7 with more complex dishes utilising multiple skills; focusing on main meals and cake-making methods. Students alternate between a theory / demonstration lesson and a practical lesson for each cook / skill covered. They will cook: Bolognese, macaroni cheese, fish cakes, sweet muffins, Thai green curry, turkey or vegetable patties, savoury puff pastry tarts and marble tray bake.	Teacher assessment of food practical’s and overall booklet work.
Summer 2	Students build on skills from Year 7 with more complex dishes utilising multiple skills; focusing on main meals and cake-making methods. Students alternate between a theory / demonstration lesson and a practical lesson for each cook / skill covered. They will cook: Bolognese, macaroni cheese, fish cakes, sweet muffins, Thai green curry, turkey or vegetable patties, savoury puff pastry tarts and marble tray bake.	Teacher assessment of food practical’s and overall booklet work.

Year 9

Term	Unit of Work	Assessment
Autumn 1	Students will learn how to safely and correctly use the sewing machine to create a usable textile product. They will design and make a Tote bag influenced by a theme of their choice.	Ongoing teacher/peer/self-assessment of theory work in a booklet to support the hat making.
Autumn 2	Students learn how to prepare, measure and cut out their fabric. They will research and create an individual design based on a printing method.
Spring 1	Students use the sewing machine to construct and finish their Tote bag.	Teacher assessment of design, skills and level of finish shown in the hat and overall booklet work.
Spring 2	Students build on their skills from Year 8 with more complex dishes which would lead into skills taught at KS4. Nutrition is looked at in greater detail. Students alternate between a theory lesson and a practical lesson for each cook/skill covered. They will cook: jam or curd, swiss roll, bread rolls, shortcrust pastry, vegetarian risotto, chicken goujons, meatballs and carrot cakes.	Teacher assessment of food practical’s and overall booklet work.
Summer 1	Students build on their skills from Year 8 with more complex dishes which would lead into skills taught at KS4. Nutrition is looked at in greater detail. Students alternate between a theory lesson and a practical lesson for each cook / skill covered. They will cook: jam or curd, swiss roll, bread rolls, shortcrust pastry, vegetarian risotto, chicken goujons, meatballs and carrot cakes.	Teacher assessment of food practical’s and overall booklet work.
Summer 2	Students build on their skills from Year 8 with more complex dishes which would lead into skills taught at KS4. Nutrition is looked at in greater detail. Students alternate between a theory lesson and a practical lesson for each cook / skill covered. They will cook: jam or curd, swiss roll, bread rolls, shortcrust pastry, vegetarian risotto, chicken goujons, meatballs and carrot cakes.	Teacher assessment of food practical’s and overall booklet work.

Extended Learning

Year 7

Websites	Read	Visit or Watch	Extra
YouTube for videos of skills	Recipe books. Look at food packaging / labelling when shopping.	Great British Bake Off and other cooking programmes. Visit the Fashion and Textiles Museum, Design Museum, V&A.	Practice recipes at home where possible and accurately weighing ingredients.

Year 8

Websites	Read	Visit or Watch	Extra
YouTube for videos of skills	Recipe books. Look at food packaging / labelling when shopping.	Great British Bake Off and other cooking programmes. Visit the Fashion and Textiles Museum, Design Museum, V&A.	Practice recipes at home where possible and accurately weighing ingredients.

Year 9

Websites	Read	Visit or Watch	Extra
YouTube for videos of skills	Recipe books. Look at food packaging / labelling when shopping.	Great British Bake Off and other cooking programmes. Visit the Fashion and Textiles Museum, Design Museum, V&A.	Practice recipes at home where possible and accurately weighing ingredients.