Year 7 & 8 Textiles, Food and Fibre

​​Year 7​​​​​​

This unit is an introduction to cooking and textiles. Students investigate kitchen hygiene and safety and operational procedures of the kitchen. Procedural texts are explored each week as students identify cooking ingredients and technologies, practicing measuring techniques and following recipe steps. They examine and practice basic cooking techniques for their recipes to build their confidence in the kitchen. Students learn about healthy eating and how to select ‘healthier ingredient options’ when cooking.​

​​In the textiles room students learn about safe operation of sewing technologies. Students understand how textiles are used in society and are introduced to fabric types, classification and characteristics. There is a focus on sustainable textiles practices. Students practice simple stitches to create a sustainable design solution.​​​

​Year 8​​​

In this unit students deepen their knowledge of hygiene and safety by identifying risks in the kitchen and developing ways to minimise the risk. They use ingredient list to generate their own procedural texts. Students explore ingredients and methods of cookery which reduce nutrient loss. They practice a range of cooking techniques to make healthy design solutions. They plan menus for themselves using their knowledge of ‘The Australian Guide to Healthy Eating’ and ‘The Six Nutrients.’ 

In the textiles unit students will improve their confidence of operating a sewing machine. They will extend on their knowledge of fibres and fabrics used within society. Students use the design process to develop a sustainable textiles product. They generate an annotated diagram of their design solution. Students will practice their sewing skills with a focus on accuracy and neatness. Students will learn more about the addition of fabric closures and fastenings for their design solution.