1

Year 11

J Davies

Hillcrest School

Year 11

Holiday Work December 2014

Contents

1. Art 2. French 3. Product Design 4. Food Technology 5. Science 6. Health and Social Care 7. Textiles 8. Geography 9. ASDAN

10. English

11En 4 and 11En 5 (Mrs Phillips and Mrs Eddins)have an exam paper to complete over the holiday.

11En 1-3 will be set individual work by Mr McCulley, Miss Roland and Miss Haines

11. Maths

All students will be set individual work based on their mock examinations.

All students have passwords to access the following online Maths learning:

MyMaths at www.mymaths.co.uk

Mathswatch at www.mathswatch.co.uk

Just Maths at www.justmaths.co.uk

All students have SAM learning log in details which has online revision and support activities for all

subjects. This can be found at www.samlearning.com or click on the link on the school website.

All Year 11 students have been given copies of the work in this booklet by their individual teachers. The

booklet is a point of reference for students and parents/carers to help plan the work required over the

next 2 weeks.

A copy of this booklet can be found on the school website.

GCSE ART homework

1. Finish clay face sculpture.

Use assessment for learning sheet to check quality of work.

Use video clips of Phillipe Faraut to help. Make sure the hair is stylised like Faraut with layers

of hair like locks.- see AFL sheet for example.

Keep clay wet and store in a sealed bag in a cold place.

2. Shaded or colour study of image provided linked to clay work, make sure you curve

shading or colour, blend different colours or use tones, blended and no smudging. One

hour

3. Place a new piece of paper on top of shaded or colour study. One hour

Use a pen and add mark making- dots, hatching, cross- hatching, dashes like the first hwk in

year 10. Think about the direction e.g. curved, diagonal and spacing.

Look at pen and ink artists on Google to help or mark making.

Make sure you leave white highlights, have really dark areas and mid tones.

Those who need to re-do mock exam print out 4 complex objects and images for new piece

and draw all four.

French Homework– Mrs Robinson

EDEXCEL GCSE FRENCH – WRITING TASKS

HOLIDAYS – TASK 1F

You have just come back from a holiday where you had some problems.

Write an account of your holiday.

You could include

The journey

The accommodation

The food

Activities you did

The weather

What you will do next year instead.

11S1 French and 11S3 French

Both classes have a written controlled assessment to learn for January.

1

Product Design GCSE

PRODUCTION LOG

This log should be ongoing throughout the practical making of your product. It is crucial that you take pictures throughout – at every stage – it does not matter if you have too many. You can jot other notes down along the way, either from your own observations, working or through discussion with others.

Stage Photographic Evidence

Process Materials Economic considerations

Skills / processes

Accuracy / precision considerations

Tools / Equipment

Quality Checks

Health & Safety Precautions

Problems I solved during the making

Always include your name card Close up shots Take several angles if necessary

A description of what is happening in the picture. Succinct factual text is required here.

Use the formal name

Cost to buy Production costs Environmental costs Careful measuring to reduce waste

Use formal technology

Measuring Calibrating Cutting

Correct terminology

Explain what steps you took to make it accurate, meet the specification and ensure it was of a high quality that can be manufactured

Safe use of machinery Extraction Correct use of hand tools Personal precautions

Invent something if you don’t actually have some.

IN ORDER TO ACCESS THE HIGHEST MARKS ALL OF THE ABOVE MUST BE JUSTIFIED – WHY – THINK PEE WHERE APPROPRIATE – ADD AN ‘L’ TO LINK IT TO THE SPECIFICATION- WHEN APPLICABLE

Food Technology

Toppings

Cheese and tomato and chillies

Cheese tomato and peppers

Cheese tomato and both

Base

Flaky pastry

Short crust

Bread dough

Textures

Tender

Crispy

Chewy

Shape

Circle

Wrap

Calzone

Sauces

Tomato sauce

BBQ sauce

Cheese sauce

Taste

Spicy

Sour

Cheesy

I chose to develop Chicken Jalfrezi as it is the product that fits my design specification the best. It is a component that will be used as a topping on a pizza; the pizza shall contain a firm base, a range of standard toppings and a garnish. It will be a luxury item and serve two; it will have a use of authentic ingredients and follow correct processes. My final product shall also contain of quality ingredients and have a good sensory profile.

Development Ideas

1st Practical: Which bases would be

most preferable within my target

audience?

2nd Practical: Which toppings would be

most preferable within my target

audience?

3rd Practical: Which shapes would be

most preferable within my target

audience?

0

Justification Chart

From these practical’s, my final idea will be chosen on the basis of how much it suits my design criteria and its possible

variety of future developments.

Italian Cheesecake Pasta Bake Stuffed Peppers Tiramisu Torta Caprese Vegetable Pizza

Suitable for adults 5 5 5 5 5 4

Stored appropriately 5 5 5 5 5 4

Suitable for themed

restaurants 5 5 3 5 5 4

Contain authentic

Italian ingredients 5 5 2 5 5 3

Eat Well Plate 2 3 4 2 1 5

Good sensory appeal

3 3 5 3 2 5

Value for money

product 3 4 4 3 2 4

TOTAL /35 28 30 28 28 25 29

Analysis

From the analysis of my practical products through the justification chart, including this justification chart, I can see that

the pasta bake is the product that is most suitable to my design criteria.

The pasta bake with mozzarella and cherry tomatoes is suitable for adults and stored appropriately. It is also a suitable

dish which could be eaten at an Italian themed restaurant (after possibly being eaten in the country or having been

introduced to the cultural foods by friends, family of heritage).

As well as this, the product also contains authentic Italian ingredients: such as mozzarella, the penne pasta (pasta

originating from Italy) and the basil commonly used in Italian dished. These ingredients, however do not really keep to the

Eat Well Plate. The double cream and mozzarella add a large amount of fat to the dish. The cherry tomatoes and fresh

peas do however; add to the nutritional value of the dish.

The overall dish does have good sensory appeal but could use more colours to make it more appealing. The cherry

tomatoes and peas add contrasting colours to the more neutral colours of the cream and pasta. The tomatoes and cream

gave a strong pleasing aroma. The variety of ingredients each gave their own variety of textures: the pasta gave the dish

a more rough texture yet the cream added a smooth texture. All of these points mentioned above meet the product

specification.

Finally, the dish is a good value for money product as all of the ingredients are easily bought at many supermarkets/shops

and are of affordable prices. These combined make the product of good value for money.

From this, we can see how the product could be developed and used for my final product.

Pasta Bake

Pasta

Bought:

Homemade:

Sauce

Variations:

Flavoured

Coloured

Spiced

Types

Fusilli

Tagliatelle

Gomito

Penne Rigate

Farfelle

Fiori

Rotini

Topping

Pizza

Filling

Cannelloni

Pattie

Ravioli

Puff

Pastry Shortcrust Pastry

Meat

Mince Beef

Chicken

To suit nutritional

needs

Vegetables

Carrots

Spinach

Peas

Aubergine

Parsnips

Product Specification

After having done my research and investigation, I have chosen to develop the pasta bake with mozzarella and cherry

tomatoes because it was the product that is best suited to my design criteria.

From this research, my final product will::

be a savoury product

will contain at least two authentic Italian ingredients

be a good value for money product

be suitable to serve up to four people

be a of a good value for money product

contain a sauce

have a strong, pleasing aroma

be able to be developed further

These specifications will guidelines for making my final product.

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SCIENCE

Mrs Zahoor Year 11 BTEC Set 4 UNIT 7

P6: Describe the role of specific health screening programmes.

TASK: Fill in the table: (You can make a bigger table according to your information)

NAME OF THE SCREENING PROGRAMME FOR CONDITIONS

PURPOSE OF THE SCREENING PROGRAMME

MAIN FEATURES OF THE PROGRAMME

Breast cancer

Antenatal screening (Down’s syndrome)

Screening of newborns (phenylketonuria –PKU)

Vascular screening (atherosclerosis)

http://www.nsd.scot.nhs.uk/%5C%5C/services/screening/index.html

http://www.geneticseducation.nhs.uk/mededu/identifying-those-at-risk/national-screening-

programmes

Scroll down to Programmes in England and click on to further information of NHS Fetal Anomaly

Screening Programme

http://fetalanomaly.screening.nhs.uk/

Mr While- BTEC Science

Continue research for assignment.

Mr Perks - Chemistry Set 1

C1 (chemistry) test the first week back so :

1. General revision

2. Answer Questions P 80-89 in their Chemistry revision guides to aid revision.

Health and Social Care - homework.

This is part of the Health Promotion Assignment students are presently working on in class. Students

have selected a health risk eg smoking, STI's.

The home work task is to produce a poster, leaflet and /or an activity (board game/quiz) related to

chosen health risk.

Textiles - homework.

1) Complete production records up to date including quality checks, modifications and justifications of

choices.

2) Ensure all decorative samples are fully mounted and annotated as deadline was November.

3) Using the checklist/feedback booklets ensure all tasks up to the making stage are complete in folders

to the exemplar standard for your target grade.

Geography Homework

Please read through your revision guide on all topics covered so far. Please focus on TOURISM, then

answer the questions below. Please make sure you answer in lots of detail, particularly the case study

questions. You will be given an EXAM on tourism after Christmas

1. Explain at least 3 reasons why global tourism is increasing

2. Why do cities attract large numbers of tourists?

3. What attracts tourists to mountain areas?

4. Why is tourism important to the economies of many countries?

5. How much money does the tourist industry contribute to the UK’s economy?

6. Give two factors that can decrease the number of tourists visiting the UK

7. Draw a diagram of the Bulter model. Label and briefly describe the 6 stages

8. Name an area in the UK that’s popular with tourists

9. Describe what attracts tourists to the area

10. Describe the strategies used to reduce the impacts of tourism

11. How does this area plan to keep attracting tourists in the future?

12. Define mass tourism

13. List three positive effects and three negative effects of mass tourism

14. Give three examples of how mass tourism can be managed to ensure that the area keeps its

appeal

15. Name an area that has mass tourism

16. Describe what makes this area a popular tourist destination

17. Describe the negative impacts tourism has had on the area

18. What strategies have been put in place to help reduce the negative effects

19. Explain three reasons why tourism in extreme environments is increasing

20. Name an extreme environment that is becoming popular with tourists

21. Describe the environmental impacts of tourism in the area

22. Describe the measures in place to limit the impact of tourism in the area

23. Define ecotourism

24. Explain one way that ecotourism can benefit the economy of a region

25. Explain one way that ecotourism can benefit the environment of a region

26. How can ecotourism help benefit local people?

27. What is sustainable development?

28. Explain how ecotourism helps the sustainable development of the area

29. Give an example of a successful ecotourism project.

30. Explain how this project benefits the local environment, the local economy and the local people.

Once you have completed these questions, go to the AQA website for Geography (‘A’) and click on past

exam questions. (or follow this link http://www.aqa.org.uk/subjects/geography/a-level/geography-

2030/past-papers-and-mark-schemes) Choose one of the Human Geography exam papers (Higher) or

(Foundation) (for any year) and complete the questions for (TOURISM ONLY.) This can be found towards

the back of the exam paper

ASDAN homework

Research the following areas; show that you know how to deal with three of the following:

• Cuts, grazes and nosebleeds

• Minor burns and scalds

• Suspected broken bones

• Electric shocks

• Sprained wrist or ankle

• Fainting

Present your work on a power point presentation.