536 results found for your search "Primary Subject Leadership"
Skills Gap Resources – Industrial flowline production, Skills Gap Resources – Industrial flowline production Ages: 11-14 yearsFirst published 2015 This is an industrial-referenced project enabling students to understand how to apply a flowline production process in manufacturing. These teaching resources were created from the pilot project delivered to Y10 BTEC Engineering students at Ysgol Clywedog and supported by Airbus but are readily adaptable to suit KS3 and other year groups. This project focuses upon production processes used in industry and particularly the Airbus flowline production. It provides the students with a practical approach to two different types...
Food late KS3 Y9 Technology in Society - Hydroponics, D&T Key ResourcesFood Late KS3 – Technology in Society Hydroponics – working water – 1 hourFirst published 2015; updated 2016 Investigating alternative food production methods to ensure food production. Students investigate and discuss the benefits and drawbacks of using hydroponics systems to grow plant-based foods. Key Learning: Understanding the term hydroponics Explore the methods used and key terms Be aware of the applications throughout the world Knowledge of the advantages and disadvantages of producing food using hydroponic techniques NC 2014 Learning objectives ...
Food Late KS3 Y9 Mainly Making - Chilled Ready Meals, D&T Key ResourcesFood Late KS3 – Mainly Making Chilled ready meals – 4 hoursFirst published 2015; updated 2016 This unit looks at national quality assurance standards for assuring quality food in the UK and asks students to consider factors that ensure food is of the necessary quality through the use of ingredients that are sustainable and meet ethical and moral standards. It includes a practical session cooking their chosen dish. Key Learning: Nutritional analysis and profiling of dishes Costing of recipes Trialling appropriate dishes Labelling requirements...
Food Late KS3 Y9 Mainly Designing - Standards for Food, D&T Key ResourcesFood Late KS3 – Mainly DesigningStandards for food – 2 hours First published 2015; updated 2016 This unit looks at national quality assurance standards for assuring quality food in the UK and asks students to consider factors that ensure food is of the necessary quality through the use of ingredients that are sustainable and meet ethical and moral standards. It includes a practical session cooking their chosen dish. Key Learning: Be aware of and understand the need for quality assurance schemes to ensure food...
Food Late KS3 Y9 Design and Make Event Food, D&T Key ResourcesFood Late KS3 – Design and MakeEvent Food – 6 hoursFirst published 2015; updated 2016 Investigating the breadth and variety of food served at festivals and events. Students determine what needs to be considered when considering food provision, including preparing suitable dishes and considering environmental issues. Key learning: Determining what the consumer wants and needs from food at a festival/ event Working out costs and profitability Environmental considerations of serving food and minimising waste at a festival Skills: Adapting existing recipes...
Food Mid KS3 Y8 Technology in Society - The appliance of science, D&T Key ResourcesFood Mid KS3 – Y8 Technology in SocietyThe appliance of science – 1 hour First published 2015; updated 2016 Students will investigate new and emerging technologies used in the production of food including an understanding of the key terms associated with molecular biology. They will understand that food can be altered to look and taste differently and how it might be presented. The work of a number of inventive chefs is featured. Key Learning Investigating Molecular Gastronomy, key terms and techniques used...
Food Mid KS3 Y8 Mainly Making - Protein Foods, D&T Key ResourcesFood Mid KS3 – Y8 Mainly Making Protein foods – 4 hoursFirst published 2015; updated 2016 In this students will be developing a range of preparation and cookery methods whilst making protein rich dishes. They will list the sources and function of protein in the diet, describe the consequences of a diet lacking in protein and explain the different needs for protein at different life stages. They will then prepare a selection of ingredients for a range of dishes, following recipes and demonstrating safe use of equipment. ...
Food Mid KS3 Y8 Mainly Designing - Multicultural meals for mates, D&T Key ResourcesFood Mid KS3 – Y8 Mainly DesigningMulticultural meals for mates – 2 hours First published 2015; updated 2016 In this unit students will investigate designing multicultural meals that are suitable for teenagers. They will develop and understanding of different needs and wants and demonstrate an understanding of the need for a healthier ethnic dish using different research methods, then generate possible design solutions including costs. Key learning: Considering individual likes and dislikes to develop a suitable savoury food product Adapting standard recipes...
Food Mid KS3 Y8 Design and Make - Design and make your school lunch, D&T Key ResourcesFood Mid KS3 – Design and MakeDesign and make your school lunch – 8 hoursFirst published 2015; updated 2016 Working within national constraints of the School Food Standards students will design an appropriate main meal for school lunches. They will know how to plan, prepare, adapt and cook a suitable meal for a given need, understanding the requirements for it to be nutritious and healthy. Practical sessions include adapting, preparing and evaluating their dishes against set criteria. They will also understand the benefits...
Food Early KS3Y7Technology in Society - Future Food, D&T Key ResourcesEarly KS3 – Technology in Society Future food – 1-2 hours First published 2015; updated 2016 This unit considers how we might feed the world population in the future using lab-grown meat or insects as an alternative food source by investigating new and emerging technologies and investigating alternative food production methods. Key Learning Alternative food production; making synthetic protein in the laboratory Exploring the feasibility of eating insects as an alternative protein source NC 2014 Learning objectives EB7 Evaluate new and...
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