Key Questions: Why are there so many rules in the Food room? Why does it matter what I eat? Why is food cooked? How do I use electrical equipment?

• Development of knowledge and skills through focussed learning and practical activities.

Key Questions: Why are there rules in the workshop? What skills will I learn? How will I use the iterative design process to manufacture an end product? Students will have the opportunity to design, make and evaluate:

• A jewellery stand inspired by biomimicry.
• Using Computer Aided Design/Manufacture.

Key Questions: Why are there rules in the Textiles room? Can I develop my hand and machine sewing skills? How can I add decorative embellishment to my design idea?

Students will have the opportunity to design, make and evaluate:

Key Questions: Why is temperature control important? Sauces – What are they? Why are they used? How are they made? Raising Agents- What are they? Why are they used? Why do I need to eat food?

Development of knowledge and skills through focussed learning and practical activities.

Selection of practical food products made include: Chicken / Vegetable skewers or Chilled Cheesecake, Pasta Bake – Roux or reduction sauce, Mechanical raising agent: Swiss Roll, Biological raising agent: Yeast product – Savoury/Sweet Pinwheels. Nutrient rich- Savoury Muffins.

Key Questions: What is CAD/CAM? How will Tech Soft 2D aid the development of design ideas? How does a designer perform research to answer a design brief? How do simple light circuits work?

Development of knowledge and skills through focussed learning and practical activities.

Students will have the opportunity to design, make and evaluate:

• Designer photo frame and base (with incorporated LED).

Key Questions: What different methods exist in creating embroidery stitches and where can they be used effectively in a design? How can I develop my machine sewing skills safely? How can I add decorative embellishment to my design idea?

Students will have the opportunity to design, make and evaluate:

Printed and embellished Wall hanging/Organiser

Key Questions: Is food a science? Can I make my own pasta? Where do bacteria come from? Why must my diet be balanced?

Development of knowledge and skills through focussed learning and practical activities. Selection of practical food products made include: Investigation practical: Popcorn, Shortcrust pastry Tartlets, Flaky Pastry savoury product, Mini Victoria Sandwich Cakes, Viennese fingers. Savoury/sweet product for teenager. Investigation practical: Meringue/honeycomb. Investigation practical: making homemade pasta.

Key Questions: How can you use cultural design to inspire the design and production of contemporary jewellery? What manufacturing processes are used in the production of jewellery? What impact has Birmingham had on jewellery design and manufacture?

Students will:

• develop knowledge of using a broad range of sources to gather their design influences.
• develop knowledge of the manufacturing processes involved in producing their own jewellery.
• have the opportunity to design, make and evaluate creative and innovative piece of jewellery, based on the iterative design model.

Key Questions: How can we gain inspiration from artists/designers to create unique and sophisticated designs. How can I further develop my machine knowledge and sewing skills safely? How can I repeat my stencil printing and create a co-ordinating Applique? How does my work reflect my artist?

Students will have the opportunity to design, make and evaluate: Printed and embellished work of art.