Mrs O'Sullivan's Shop - NY SALE - 20% off all resources!
Average Rating4.63
(based on 23 reviews)
A wide range of Design and Technology (including the New Specification 2017) and Food & Nutrition resources. I hope to save you hours and hours of prep time :)
I teach Fashion & Textiles KS3 and KS4 and previously Food & Nutrition KS4 here in Wales (WJEC) and the majority of my resources are designed specifically for these areas however some of my resources can be used across all DT.
I'd gladly welcome some feedback and if you see any errors please do let me know!
A wide range of Design and Technology (including the New Specification 2017) and Food & Nutrition resources. I hope to save you hours and hours of prep time :)
I teach Fashion & Textiles KS3 and KS4 and previously Food & Nutrition KS4 here in Wales (WJEC) and the majority of my resources are designed specifically for these areas however some of my resources can be used across all DT.
I'd gladly welcome some feedback and if you see any errors please do let me know!
This handout covers the science behind enzymic browning including it's causes and what can slow it down. It features a suggested experiment to undertake using different fruits/vegetables preserved in different solutions. It also contains a table for pupils complete during the experiment.
This is the original Word document so can be fully edited to which ever ingredients you want to use.
A complete PowerPoint presentation to support your teaching of effective evaluation writing.
Contains:
Exploring the task
Generating ideas
Developing and modelling ideas
Making
Learning
Keywords, tools & techniques,
Design adjectives
This is an incredibly comprehensive PowerPoint including everything you need to teach KS3 pupils how to design and make a Cushion Cover. It was created for a full 20 week project but could be reduced for shorter rotations. It also includes images of handouts to be printed for the pupils.
It includes:
Health & Safety
The Design Process
Specification/ACCESS FM
Moodboards
Fabrics & Fastenings
Sustainability
6R's
Excellent V's Poor Design
CAD/CAM
Applique
Stencil Print
Block Print
Tie-Dye
Batik
Final Design
Making Instructions
Evaluation
NOTE: This is the fully editable PowerPoint presentation and you can edit my name out of it or add remove pictures and slides etc.
A complete powerpoint to support your teaching of the new WJEC Food & Nutrition GCSE, this powerpoint focusses on the commodity of Fruit & Vegetables and the new specification...
It includes:
Food Provenance
Nutrition
Food Science
NOTE: This is the fully editable PowerPoint presentation and you can edit my name out of it or add remove pictures and slides etc.
This is an EPIC bundle covering ALL of the Core and In-depth Knowledge for Fashion & Textiles and all of the Core knoweldge for Product Design and Engineering. It is worth £45.00 but am selling it for the bargain price of £15.00 for a limited time only!!
It will cover a whole year of theory and some practical work too!
It includes:
CORE KNOWLEDGE 211
211A&B 34 page Pupil workbook
211A&B 46 slide Teacher presentation
211C&E 26 page Pupil workbook
211C&E 25 slide Teacher presentation
211D 14 page Pupil workbook
211D 4 slide Teacher Smart Colours presentation
211F Pupil handouts/activities/posters
211F 14 slide Teacher presentation
INDEPTH KNOWLEDGE & SKILLS (F&T)
120 page pupil workbook covering 221A-J and 222A-D
Y10 Timeplan
See the resources individually or buy this bundle to save you a whole year worth of prep!
This bundle includes 6 of my PowerPoint presentations covering the first 5 commodities of the new Food & Nutrition GCSE plus my recent Food Science presentation (inc activities) covering the requirements of the new specification:
*Fruit & Vegetables
*Dairy
*Cereals
*Meat, Poultry, Fish & Eggs
*Butter, Oil, Margarine, Sugar & Syrup
*Food Science (inc' activities)
*Dietary Considerations (inc' activities)
Presentations cover:
*Provenance
*Classifications
*Nutrition
*Hygiene & Safety
*Ethics & Sustainability
*Food Science & Functions
*The Cereals & Meat PP's also include some recipes/methods.
It also includes a load of free added handouts usually costing £2 each!
Individually these resources would cost you £34.50 meaning a huge discount of 65%!
A complete powerpoint to support your teaching of the new WJEC Food & Nutrition GCSE, this powerpoint focusses on the commodity of Meat, Poultry & Eggs and the addition of the fish commodity...
It includes:
Meat, Poultry, Fish & Eggs Food Provenance
Packaging & Assurance Marks
Types of Meat
Types of Poultry
Types of Fish
Classification of Meat, Poultry, Fish & Eggs
Cuts of Meat
Cuts of Fish
Meat Products
UK V's Global Meat
Sustainable and Conventional Farming
Preparation & Cooking Activities
Nutrition
Food Hygiene & Safety
Recipes
Possible Questions to ask
Links to numerous videos.
Printable activity sheets (blanks and completes for presentation board)
NOTE: This is the fully editable PowerPoint presentation and you can edit the pages, rearrange the order or add remove pictures and slides etc. to fit with your SoW.
I hope this saves you hours of PPA time!
Please let me know of any typos or errors etc.
Thanks
This is a fun activity where pupils can design their own cheesecake.
It includes 3 mini-mindmaps of the different ideas for: Base; Filling & Topping.
Pupils then draw their final design cheesecake in the box and can make a shopping list of ingredients in the table.
This is a jpg file.
A very useful template for creating the final designs of the cushion covers suitable for tracing into A4 workbooks.
The sheet also features also notes and guidance for pupil annotation and what they need to consider.
This accompanies the full 20 week presentation but is also excellent as a cover lesson activity.
A complete powerpoint to support your teaching of the new WJEC Food & Nutrition GCSE, this powerpoint focusses on the commodity of Cereals and the new specification...
It includes:
Food Provenance
Nutrition
Food Science
Recipes/Methods
NOTE: This is the fully editable PowerPoint presentation and you can edit my name out of it or add remove pictures and slides etc.
This is a 2 slide powerpoint which includes a blank table on a slide to be printed and used as a pupil activity. The second slide has the complete answers and you could show this during an explanation and get the pupils to fill in the blanks themselves or you can just give them the complete sheet.
This is a 2 slide powerpoint which includes both a complete and blank table, to be printed and used as a pupil activity. The first slide has the complete answers and you could show this during an explanation and get the pupils to fill in the blanks themselves or you can just give them the complete sheet.
This is full editable.
This 120 page workbook is for the WJEC new specification for Fashion & Textiles. It has been designed to develop pupils in-depth knowledge and understanding (2.1.2 A-J) in design & technology while also covering the practical application of this knowledge which covers the in-depth skills (2.2.2 A-D). Just so you know, I have removed the school logo from the files.
This will prepare pupils for designing and making their own products and also prepare them for the final NEA assessments/examination. It has many pages laid out to place everything from fabric swatches, construction samples and decorative techniques. It also has opportunities for pupils to complete several activities for the more theory based pages. There is also a page for assessment at the back of the book for each of the units 2.1.2 and 2.2.2.
The book covers in depth Unit 2.1.2 A-J:
A Page 4 - Natural, synthetic, blended and mixed fibres.
B Page 28 - Woven and non- woven, and technical textiles.
C Page 39 - Thermoforming and thermosetting polymers.
D Page 42 - Modern and smart materials – This is not covered in here as it is already in the 2.1.1D unit.
E Page 43 - The sources, origins, physical and working properties of materials, components and systems.
F Page 48 - The ways in which the selection of materials or components is influenced by a range of factors such as functional, aesthetic, environmental, availability, cost, social, cultural and ethical.
G Page 52 - Stock forms, types and sizes in order to calculate and determine the quantity of materials or components required.
H Page 54 - Alternative processes that can be used to manufacture products to different scales of production.
I Page 58 Construction: Page 64 - Specialist techniques and processes that can be used to shape, fabricate, construct and assemble a high quality prototype.
J Page 81 - Appropriate surface treatments and finishes that can be applied for functional and aesthetic purposes.
The book also gives an opportunity for pupils to demonstrate their practical application of the skills which covers the 2.2.2 unit. These units are:
A - Select and work with appropriate materials and components in order to produce a prototype.
B - Use appropriate and accurate marking out methods to create a specific outcome.
C - Use specialist techniques and processes to shape, fabricate construct and assemble a high quality prototype, as appropriate to the materials and/or components being used.
D - Use appropriate surface treatments and finishes for functional and aesthetic purposes.
NOTE: I have uploaded the original Word document and a pdf should you have any formatting errors due to specialist font and different versions. If the workbook doesn’t display properly in word then you have the pdf to use instead.
Please let me know if you have any issues and queries and i hope I have saved you many many hours of work! I’ve been working on this almost every day for many weeks!
CONTENT:
2.1.1 A: Impact of New and Emerging Technologies
2.1.1 B: Critical Evaluation of New and Emerging Technologies
This 46 slide vibrantly illustrated teacher PowerPoint supports the pupil work book (available separately or as part of a bundle).
It covers the WJEC New specification for Design and Technology from 2017 and would generally covers a term of theory from September and October. It is suitable for Product Design, Fashion and Textiles and Engineering.
Contents Include:
The first section covers the Core Knowledge and Understanding 2.1.1A
• The impact of new and emerging technologies on industry and enterprise:
• market pull;
• technology push;
• consumer choice.
• The Product Life Cycle. Introduction – researching, developing and then bringing a product to market; Growth – when sales are increasing; Maturity – sales are near their highest point; Decline – sales begin to fall.
• Global production and its effects on culture and people.
• Sustainability. Meeting today’s needs without compromising the needs of future generations. For example: the sourcing of materials, using sustainable resources, waste materials and CFCs.
• Legislation to which products are subject. BSI (British Standards Institute) and ISO (International Standards Organisation). Their general roles/purpose, ISO numbers, the BSI kite mark and why as consumers these are important when purchasing products.
• Consumer rights and protection for consumers when purchasing and using products. The basics of consumer rights, return policies, and the Trade Description Act.
• Moral and ethical factors related to manufacturing products and the sale and use of products. Considering the needs of others in less developed countries and issues related to child labour, fair wage for a day’s work, companies exploiting underdeveloped countries for profit.
• CAD/CAM the advantages and disadvantages of using Computer Aided Design (CAD) and Computer Aided Manufacture (CAM).
The last part of this PowerPoint offer activities to help pupils critically evaluate the importance of new and emerging technologies (plus sustainability and environmental issues) when designing and making products.
NOTE: The workbook is designed using the font “Century Gothic” and “Champion” and will be best viewed with these downloaded.
A complete term PowerPoint to support your teaching of the new WJEC Food & Nutrition GCSE, this powerpoint focusses on the commodity of Butter, Oil, Margarine, Sugar & Syrup...
It includes:
*Fats & Oils*
Classification of Fats and Oils
Food Provenance
Processing: Primary & Secondary
Types of Fats - Animal
Types of Fats - Plant
Types of Oils
Nutrition of Fats & Oils
Classification of Saturated & Unsaturated fat
Hydrogenation
Fat Functions Activity
Rancidity
Plasticity
Heat: Melt, Smoke and Flash Points
*Sugars & Sweeteners*
Provenance
Processing: Primary & Secondary
Types of Sugar
Types of Syrups
Honey
Sustainable and Conventional Growing
Types of Artificial Sweeteners
Composition of Sugar
Nutrition
Functions of Sugar & Sweeteners
Food Science Experiment Suggestion & NEA guide
Links to numerous videos.
Printable activity sheets (blanks and completes for presentation board)
NOTE: This is the fully editable PowerPoint presentation and you can edit the pages, rearrange the order or add remove pictures and slides etc. to fit with your SoW.
I hope this saves you hours of PPA time!
Please let me know of any typos or errors etc.
Thanks
A short 2 minute video I created for SustFashwales about the main issues of global manufacture in the fashion industry. This is Part 1 of a series of videos learning about the often hidden issues and problems of the global fashion industry. The video was created using Animaker and iMovie.
It links perfectly with a recent blog I wrote for Friends of the Earth Cymru: https://www.foe.cymru/clothes-how-bad…
I have lots of other videos I’ve created to people to have for free. They are perfect for teachers to use in their classroom or those wanting to learn new skills such as using a sewing machine, threading/using hand needles, hand sewing stitches, sewing applique and buttons all with the aim of fixing your own clothes to save you money and also save the planet too! I also have other videos all about the many issues and solutions of the fashion industry! Subscribe to see them as they are added! If you are a teacher/lecturer get in touch and I will send you links to free copies to use in your own classroom/workshops!
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#SustFashWales was created by myself, Helen O’Sullivan (nee Ball) and I have a long passion for sustainability and transparency within the tangled web that is the fashion industry supply chain. The need for a more accessible sustainable fashion industry has never been greater, as one of the most polluting industries in the world and one that affects us all through the clothes we wear. As consumers we often have no idea how much power we have to make a difference in such a huge perplexing global economy. By doing little things like learning where your clothes and accessories come from, who makes them and then using this to make more responsible choices, we have the ability to make great change!
I have been campaigning for over 15 years for a sustainable fashion industry and in addition to my own work as a teacher and a bridal designer I have also supported various causes such as Fashion Revolution, Ethical Fashion Forum etc. However, I recognise the need for a source of information for those in Wales….SustFashWales!
http://www.SustFashWales.org
This is a simple handout which was created for a whole class taste test and class survey on different processed fruit: Fresh; Tinned; Frozen & Jam. It contains a table for the pupils to complete in which they should write about the texture, appearance, smell etc. of each food tasted.
Pupil ask a certain amount of pupils their opinion and calculate the result to find the most and least popular of the class. This handout has 2 tables per page.
This is the original Word document so can be fully edited to which ever ingredients/foods you want to use.
This is an incredibly comprehensive PowerPoint including everything you need to teach KS3 pupils how to design and make a Character Hat from fleece. It was created for a full 20 week project but could be reduced for shorter rotations. It also includes images of handouts to be printed for the pupils.
It includes:
Health & Safety
The Design Process
Specification/ACCESS FM
Moodboards
Fabrics & Fastenings
Sustainability
6R's
Excellent V's Poor Design
CAD/CAM
Applique
Stencil Print
Block Print
Tie-Dye
Batik
Final Design
Making Instructions
Evaluation
NOTE: This is the fully editable PowerPoint presentation and you can edit my name out of it or add remove pictures and slides etc.
This handout covers the science behind gelatinisation. It features a suggested experiment to undertake using different starch flours preserved in different solutions. It also contains a table for pupils complete during the experiment.
This is the original Word document so can be fully edited to which ever ingredients you want to use.
A comprehensive visual aid to threading and using a sewing machine.
It includes use of the presser foot, directions of thread parts including bobbin and needle. It also shows an overlocker so pupils know the difference.
This is suitable for any Textiles class throughout all Key Stages.