LESSONS

Food Year 7

• 7 HYGIENE ALERT - raising awareness of hygiene through examples of poor practice
• 9 TOOLS AND TASKS - identifying pieces of kitchen equipment and their uses
• 11 WATCH OUT! - potentially dangerous situations in a food room
• 13 GO WITH THE FLOW - the importance of method in food preparation
• 15 SCHOOL MEALS - students design a questionnaire about the available choices
• 17 MENU CARDS - different styles of menu presentation

Textiles Year 7

• 19 SAFETY FIRST - the importance of safety in a textile room
• 21 SMALL AND USEFUL - identifying small pieces of textile equipment and their uses
• 23 CLOTHES CARE - washing and care instructions on clothing

Food Year 8

• 25 USE YOUR LOAF - using different breads for snacks and meals
• 27 SPICE RACK - raising awareness of the uses of herbs and spices
• 29 COOKER CONTRASTS - comparing old- and new-style cookers and their uses
• 31 WRAP IT UP - looking at the ingredients of pastry, and using pastry
• 33 MUFFIN MENUS - focusing on the purpose of flavouring
• 35 GOOD TIMING - the importance of timing when following a recipe

Textiles Year 8

• 37 CUSHIONS - highlighting economic use of material
• 39 FASTEN UP - using different types of fasteners
• 41 ON THE BLOCK - a design activity using the technique of block printing
• 43 HOW MUCH? - focusing on the cost and suitability of different materials for a variety of garments

Food Year 9

• 45 PICNIC - the importance of wrapping and storing food correctly
• 47 RECYCLING - categorising rubbish into recycling groups
• 49 PLAY IT COOL - basic rules for storing food in a fridge
• 51 RICE FILE - different types of rice and their uses
• 53 SNACK ATTACK - students create a range of recipes for school snacks
• 55 OPEN AIR - planning meals for particular occasions

Textiles Year 9

• 57 THEN AND NOW - comparing the clothes of the past and the present
• 59 COVER UP - the importance of protective clothing at work
• 61 DESIGN BRIEF - design activity centred on creating a corporate uniform