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WWH Food and Textile Technology Dept

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  • Subjects
    • Higher Health and Food Technology
    • S1 and S2
      • S1 Food
      • S1 Textile
      • S2 Food
      • S2 Textile
    • Practical Cookery S3
    • Practical Cookery Nat 4 and 5
    • National 5 Practical Cake Craft
    • Practical Cake Craft Nat 5
    • Fashion and Textile Tech S3
    • Fashion and Textile Technology Nat 4 and 5
    • Fashion and Textile Tech Higher
  • Extra-curricular
    • Craft Club
    • S1 Baking Club
  • Staff
  • Developing the Young Workforce
  • Severe Weather Contingency
  • Curriculum Information
    • Fashion and Textile Tech Higher Curriculum Information
    • Fashion and Textile Tech Nat 4 and 5 Curriculum Information
    • Fashion and Textile Tech S3 Curriculum Information
    • Hospitality Pract Cookery Nat 4 and 5 Curriculum Information
    • Hospitality Pract Cookery S3 Curriculum Information
    • S1 and S2 Curricular Information
WWH Food and Textile Technology Dept

S2 Textile

The two main textile units in S2 are Sew Great and Recycling.  The supporting course documents and examples of pupils’ work can be found below:

Sew Great Unit

Fabric Construction

Natural Fibres

Synthetic Fibres

Sew Great Homework Booklet

Examples of Cushions

Recycling Unit

Recycled Textiles

Recycling

The History of the Sock Monkey

Curriculum information

  • 'S1 and S2'
  • Fashion and Textile Higher
  • Fashion and Textile National 4 & 5
  • Fashion and Textile S3
  • Practical Cake Craft Nat 5
  • Practical Cookery Nat 4 & 5
  • Practical Cookery S3

Useful links

  • www.bbc.co.uk/food/techniques
  • www.bbcgoodfood.com
  • www.cathkidston.com
  • www.craftgawker.com
  • www.foodafactoflife.org.uk
  • www.foodgawker.com
  • www.henrileworm.com
  • www.jamieshomecookingskills.com
  • www.nutrition.org.uk
  • www.sewdirect.com
  • www.sqa.org.uk
  • www.vam.co.uk

RSS Good Food

  • What is the prediabetes diet?
  • 10 reasons to eat more beans and pulses
  • Authentic spaghetti cacio e pepe
  • Authentic linguine with basil pesto
  • Julius Fiedler on slow food, fermentation fails and his culinary adventures around the world
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