Creative Industries

Study & Creative Industries

@BHCS_CIF 

Mrs A Carson – Head of Faculty 

Mrs S Fletcher - Teacher of Food Preparation & Nutrition 

Mrs W Iemwimangsa – Teacher of Design & Technology 

Miss A Lumm – Food Preparation & Nutrition Technician  

Miss A Marsh – Design & Technology Workshop Technician 

The Faculty 

The Faculty of Creative Industries hosts two subject disciplines: Design & Technology and Food Preparation and Nutrition. 

All students in Years 7 and 8 pursue a Creative Industries course in two areas of focus: Design & Technology and Cooking & Nutrition (KS3 National Curriculum).  At the end of Year 8, students can opt to study AQA Design and Technology and/or Eduqas Food Preparation and Nutrition at Key Stage 4 to allow them to specialize and increase their depth of knowledge and skills. 

Our vision 

In Creative Industries we aim to:  

• Put environmental and ethical consideration, design and manufacture at the heart of our curriculum. 
• Prepare our students to become the ethical consumers, chefs, creators and designers of the future. 

Our Curriculum 

Key Stage 3 

Students in Year 7 & 8 will focus on developing a passion for the subject/s by developing strong foundation knowledge and skills.  

Our ambition for KS3 students is that they will: 

• Be more discerning and ethical consumers 
• Be able to communicate their ideas in a visual form 
• Have good problem-solving skills 
• Know how to cook cost effective and nutritious meals for themselves and their family. 
• Understand the importance of and how to achieve a balanced diet 
• Understand the environmental impacts of food and product production/ manufacture. And make choices to minimise these impacts 
• Have developed collaborative working skills 

They will develop these skills and understanding throughout their KS3 Creative Industries lessons.   

They will study the following on a termly rotation: 

Year 7 

Design & Technology: Design Skills 

Students will learn to: 

- Understand that designers use a variety of techniques to present and explore their ideas 

- Understand the principles, features and rules of the following graphic communication techniques: 

           - Freehand sketching 

           - Isometric drawing 

           - One-point perspective 

           - Two-point perspective 

           - Rendering techniques 

Design Ventura Competition 

Using the Design Museum Design Ventura project as a model, students will explore the iterative design process by: 

- Developing an understanding of how to research 

- Learning how to design for a specific user 

- Learning how to analyse products and apply that learning to your own design process

- Developing the graphical communication techniques learnt in the first half of the term by applying them to design products suitable for sale in the Design Museum shop 

Design & Technology: Resistant Materials 

Phone Stand Design & Make Project 

Students will:  

• Understand how to research and analyse the work of others 
• Understand how to explore ideas using the work of others as inspiration 
• How to model ideas in 3D 
• Learn about the 6Rs and climate change in relation to design and consumerism 
• Be able to create an accurate working drawing from which make their own Phone Stand 
• Learn about H&S within the D&T workshop 
• Understand how to use the pillar drill, belt sander, coping saw and tenon saw safely and accurately 
• Understand the properties and uses of pine and plywood 
• Learn about the origins of timbers and the environmental impacts and considerations 
• Understand why we apply finishes to materials 
• Learn how to apply a finish effectively 
• Learn how to join timbers together securely 

Cooking & Nutrition: Safety, skills and snacks 

Students will learn about The Eatwell Guide and how to design a healthy diet. 

They will understand and be able to identify key nutrients. 

They will also understand:  

• Temperature control 
• Practical skills to include rubbing-in method, all in one method, reduction method, understand how to weigh and measure ingredients. 
• How to use the bridge and claw method whilst chopping. 
• Food Science 
• What denaturation and enzymic browning are, what causes them and how to prevent them 
• How food is labelled and the legal requirements around Food Labelling 
• That balanced diets vary for different age ranges 
• How to read and understand Nutritional values information on food  
• The effects of cooking food 
• That if we don't eat a varied diet we can develop deficiencies, and this can have health implicationss 

Practical skills to include scrambling, frying, using the hob, melting method and using biological raising agents. 

Year 8 

Design & Technology: Resistant Materials 

Design Skill Development – Biomimicry 

In Year 8, D&T students build and develop the skills and understanding from Year 7. 

Students revisit, refresh and develop their graphical communication skills: 

• Freehand sketching 
• Isometric drawing 
• One- and Two-Point Perspective 

New learning: 

• Students learn how to produce an Orthographic drawing. 
• Students are introduced to and explore the opportunities for design using Biomimicry as the stimulus. (Biomimicry uses the strategies found in nature to solve human problems.) 
• Students further develop their understanding and application of the iterative design process and are introduced to product analysis and user-centered design. 

Cooking & Nutrition: One pot meals 

This unit will focus on Food Safety and Hygiene: 

• Students will understand what High Risk foods are and how to manage the risks 

They will be able to identify and explain the function of key macronutrients including fat, carbohydrate and protein. 

They will also be introduced to Food Science: 

• They will develop an understanding of the science behind fats, how our bodies process them and the health implications of eating too much of the wrong type.       
• Students will understand what causes coagulation and what coagulation is (setting a mixture) 
• They will understand aeration (trapping air)  
• They will also develop an understanding of factors affecting Food choice including locality, cost, food miles and religion  

Practical skills to include: whisking, rolling and shaping, baking, making a marinade, dicing, frying, dough making, reducing, making a roux sauce, pastry making and setting a mixture (coagulation). 

Key Stage 4  

Our aim for our GCSE students is to develop the ethical creators of the future.  

We aim for them to: 

• Be inspired to continue their journey within D&T or Food beyond GCSE. 
• Be the changemakers and leaders of the future. 

If they opt for GCSE D&T and/or GCSE Food Preparation & Nutrition they will: 

• Be confident and proactive when problem solving 
• Be undaunted by challenges and have the confidence to be creative in their problem solving 
• Persevere and understand that there is no such thing as failure, only learning opportunities 
• Understand that all topics and subjects are connected 

Key Stage 4: GCSE AQA Design & Technology 

If students opt for GCSE Design & Technology, our ambition is that they will: 

• Be confident to communicate their ideas in a variety of different mediums 
• Know where all the main material groups come from, how they are processed, their pros and cons and their impact on the environment. 

The new GCSE Design & Technology course ensures that students have a full and proper understanding of the design process, to enable them to participate fully in an increasingly technological world, to be creative problem solvers. 

At the heart of the qualification is a focus on developing practical making skills and a strong understanding of how to design successful products. 

This qualification will give young people the preparation they need to find their path within the creative industires, a sector that is currently growing five times faster than the national economy (https://www.gov.uk/government/news/uks-creative-industries-contributes-almost-13-million-to-the-uk-economy-every-hour)

Whilst the assessment of practical skills is worth only about 10% of the final GSCE grade, we strongly believe in the value of learning through making and endeavour to teach much of the theory through the practical application  of skills and knowledge. 

Areas of content:  

• Core Technical Principles 
  • New & emerging technologies 
  • Energy, materials, systems and devices 
  • Materials and their working properties 
• Specialist technical principls: Timber based materials 
  • Sources, orignis & properties 
  • Working with timber based materials 
  • Commercial manufacturing, surface treatments and finishes 
• Designing & Making principles 
  • Designing principles 
  • Making principles 

GCSE course composition:  

• 50% written examination to be carried out in May/June of year 11 
• 50% NEA (Controlled Assessment – coursework) – starts early June of Year 10, finishes Easter of Year 11 
  • Identifying and investigating design possibilities 
  • Producing a design brief and specification 
  • Generating design ideas 
  • Developing design ideas 
  • Realising design ideas 
  • Analysing & evaluating 

Key Stage 4: GCSE Eduqas Food Preparation & Nutrition  

Our ambition for students if they opt for GCSE Food Preparation & Nutrition, is that they will:  

• Be confident to adapt recipes to suit a wide range of people and their nutritional or cultural needs 
• Know where all the main ingredients and food sources come from, how they are processed, their pros and cons and their impact on the environment. 
• Have a deep understanding of nutrition and the importance of good nutrition 

The new GCSE Food Preparation and Nutrition course ensures that students will have a proper understanding of the scientific principles behind food and nutrition as well as acquire a number of practical cooking techniques to prepare and cook food. 

At the heart of the food qualification is a focus on developing practical cookery skills and a strong understanding of nutrition, so that students learn the essentials of food science, nutrition and how to cook healthily. 

This qualification will give young people the preparation they need to succeed in the food and hospitality industries as well as giving them vital life skills. 

The qualification will be demanding and give students in-depth knowledge of nutrition, food choice, where food comes from, and practical cooking as well as the ability to apply this knowledge when cooking.  

Areas of Content 

1. Food commodities 
2. Principles of nutrition 
3. Diet and good health 
4. The science of food 
5. Where food comes from 
6. Cooking and food preparation 

GCSE course composition:  

• 50% written examination to be carried out in May/June of year 11 
• 50% practical controlled assessment which will also take place in year 11. 
  • 15% of this assessment is a food Investigation task 
  • 35% is a food preparation and cooking task. 

Enrichment Opportunities 

Students are offered several extra-curricular opportunities to further their Creative Industries experience which includes: Key Stage 3 Make It club and for 2020/21 we are looking at ways to provide Food & Nutrition Practical Enrichment to those students who did not cook in Year 7 and won’t cook before they make their Guided Choices (due to Covid-19 curriculum adjustments). 

Year 11 students are invited to attend regular ‘Zone’ sessions whereby students can spend more time on GCSE NEA work and preparation.  

Assessment 

Students are assessed half termly. Knowledge assessments will take the form of text papers modelled on GCSE exam papers, pitched appropriately to the Year group. For Years 7-8, there will be a variety of multiple choice and short answer questions. There will also be the choice of ‘Extension Questions’ for those wishing to push themselves to achieve higher grades. In Years 9 & 10 written assessment will move to model the longer answer questions in the GCSE paper. Students will be taught how to approach these questions through modelling and practice in advance of assessments. By Year 11, students should be confident in answering any style of exam question. 

The assessment of skills will take place through observation in practical lessons or via submission of completed practical work (D&T) or photos of practical work (Food Prep & Nutrition.