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Year 9

YEAR 9 TEXTILES: ‘Soft Sculpture Food’ Project

Equipment (worksheet) – design features, function and safe use of ….

Fabrics and Components (worksheet) – name, source (natural / man-made, description, function, advantages, disadvantages.

Modelling – reasons for …

Product Specification – including illustration of chosen food product from at least three different angles, dimensions, details of decorative and construction techniques, list of fabrics and components, equipment and function, aftercare.

Practical: use of appropriate Textiles equipment including sewing machine and iron.

Construction techniques: seams, reduction of fullness, shaping, darts, gathering, straight lines, corners and reversing on sewing machine, oversewing, stuffing / padding,  .

Decorative techniques: hand and / or machine embroidery, use of Bondaweb to fuse fabrics together, use of interfacing to stiffen / strengthen fabric, use of PVA glue to stiffen fabric, machine sewn applique, decorative use of beads, buttons, fabric covered buttons, couching, sequins, ribbon, wool, cord, braid, lace, ric-rac, recycling / upcycling textile fabrics and components, computer transfer paper,.

Evaluation of Soft Sculpture Food Product: Quality Control (Self assessment).   

Extension Activity: production of word processed and illustrated step-by-step guide / ‘recipe’ for making chosen soft sculpture food product, Powerpoint Presentation.