Food and textiles contexts for developing
technological skills and knowledge
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Outcomes
HWB 0-31a
Together we enjoy handling, tasting, talking and learning about different foods, discovering ways in which eating and drinking may help us to grow and keep healthy.
HWB 0-36a
I explore and discover where foods come from as I choose, prepare and taste different foods.
TCH 0-11a
Throughout my learning, I share my thoughts with others to help further develop ideas and solve problems.
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Outcomes
HWB 1-31b
I experience a sense of enjoyment and achievement when preparing simple healthy foods and drinks.
HWB 1-36a
When preparing and cooking a variety of foods, I am becoming aware of the journeys which foods make from source to consumer, their seasonality, their local availability and their sustainability.
TCH 1-11a
Through discovery and imagination, I can develop and use problem solving strategies to meet design challenges with a food or textile focus.
TCH 1-11b
Having evaluated my work, I can adapt and improve, where appropriate, through trial and error or by using feedback.
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Outcomes
HWB 2-36a
When preparing and cooking a variety of foods, I am becoming aware of the journeys which foods make from source to consumer, their seasonality, their local availability and their sustainability.
TCH 2-11a
Through discovery and imagination, I can develop and use problem solving strategies to meet design challenges with a food or textile focus.
TCH 2-11b
Having evaluated my work, I can adapt and improve, where appropriate, through trial and error or by using feedback.
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Outcomes
TCH 3-10a
I can practise and apply a range of preparation techniques and processes to make a variety of items showing imagination and creativity, and recognising the need to conserve resources.
TCH 3-10b
I have gained confidence and dexterity in the use of ingredients and equipment and can apply specialist skills in preparing food.
TCH 3-10c
I can use textile skills in practical and creative situations in my place of learning, at home or in the world of work.
TCH 3-11a
By using problem solving strategies and showing creativity in a design challenge, I can plan, develop, make and evaluate food or textile items which meet needs at home or in the world of work.
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Outcomes
TCH 4-10a
I can confidently apply preparation techniques and processes to make items using specialist skills, materials, equipment or software in my place of learning, at home or in the world of work.
TCH 4-10b
I can explore the properties and functionality of ingredients, materials, equipment or software to establish their suitability for a task at home or in the world of work.
TCH 4-11c
By examining and discussing the features of everyday products used within the home, I am gaining an awareness of the factors influencing design and can evaluate how these products meet the needs of the user.
TCH 4-11d
Having gained knowledge of colour theory, I can apply it to a food or textile item or when using computer aided design/computer aided manufacture.
Early Level
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OutcomesHWB 0-31a
Together we enjoy handling, tasting, talking and learning about different foods, discovering ways in which eating and drinking may help us to grow and keep healthy.
HWB 0-36a
I explore and discover where foods come from as I choose, prepare and taste different foods.
TCH 0-11a
Throughout my learning, I share my thoughts with others to help further develop ideas and solve problems.
First Level
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OutcomesHWB 1-31b
I experience a sense of enjoyment and achievement when preparing simple healthy foods and drinks.
HWB 1-36a
When preparing and cooking a variety of foods, I am becoming aware of the journeys which foods make from source to consumer, their seasonality, their local availability and their sustainability.
TCH 1-11a
Through discovery and imagination, I can develop and use problem solving strategies to meet design challenges with a food or textile focus.
TCH 1-11b
Having evaluated my work, I can adapt and improve, where appropriate, through trial and error or by using feedback.
Second Level
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OutcomesHWB 2-36a
When preparing and cooking a variety of foods, I am becoming aware of the journeys which foods make from source to consumer, their seasonality, their local availability and their sustainability.
TCH 2-11a
Through discovery and imagination, I can develop and use problem solving strategies to meet design challenges with a food or textile focus.
TCH 2-11b
Having evaluated my work, I can adapt and improve, where appropriate, through trial and error or by using feedback.
Third Level
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OutcomesTCH 3-10a
I can practise and apply a range of preparation techniques and processes to make a variety of items showing imagination and creativity, and recognising the need to conserve resources.
TCH 3-10b
I have gained confidence and dexterity in the use of ingredients and equipment and can apply specialist skills in preparing food.
TCH 3-10c
I can use textile skills in practical and creative situations in my place of learning, at home or in the world of work.
TCH 3-11a
By using problem solving strategies and showing creativity in a design challenge, I can plan, develop, make and evaluate food or textile items which meet needs at home or in the world of work.
Fourth Level
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OutcomesTCH 4-10a
I can confidently apply preparation techniques and processes to make items using specialist skills, materials, equipment or software in my place of learning, at home or in the world of work.
TCH 4-10b
I can explore the properties and functionality of ingredients, materials, equipment or software to establish their suitability for a task at home or in the world of work.
TCH 4-11c
By examining and discussing the features of everyday products used within the home, I am gaining an awareness of the factors influencing design and can evaluate how these products meet the needs of the user.
TCH 4-11d
Having gained knowledge of colour theory, I can apply it to a food or textile item or when using computer aided design/computer aided manufacture.