Students will create a large portrait image based on the theme of IDENTITY inspired by Francis Bacon or another artist . Students will aim to use a combination of collage and other media.
They will develop their image from ideas in their book ad other personal research. They are expected to show artists analysis , mood boards, brainstorms of their ideas and planning.
Students' AP3 score will be calculated as follows:
60% Sketchbook/preparatory work
40% Final Piece
Students will put their knowledge into practice by creating their own brand identiey in respone to their design brief.
Students' AP3 score will be calculated as follows:
60% Sketchbook/preparatory work
40% Final Piece
Students will need to prepare to present a personal and meaningful response to the theme 'Emotions in Portraiture' Students will aim to combine a variety of collage/digital techniques and show a connection to both Tom Hunter and their chosen artist/artists. Before AP3, students should have completed: - Title page, Mood board, artist research and artist work analysis on their chosen artist from the artist bank -Photoshoot plan inspired by their artist - 2nd Photoshoot inspired by their 2nd artist. Students will combine ideas from artists of their choice to create a meaningful and personal response.
Students' AP3 score will be calculated as follows:
60% Sketchbook/preparatory work
40% Final Piece
Students will create and present a personal and meaningful response to a proposed theme of 'identity' Student will aim to combine a variety of the techniques and show a connection to their chosen artist/artists. In preparation students need to have a completed page of initial ideas, chosen design, analysis, improvements and final design, students have to show al the development and planning to complete the final piece.
Students' AP3 score will be calculated as follows:
60% Sketchbook/preparatory work
40% Final Piece
Written exam paper
WJEC Hospitality and Catering Level 1/2
Students have been preparing to sit the above official written exam paper on 21s June 2022
Students will need to revise all of the topics covered in unit 1, these are listed below. All students have been provided with a revision textbook. Revisions questions set daily on google classroom.
LO1: Understand the environment in which hospitality and catering providers operate
LO2: Understand how hospitality and catering provision operates
LO3: Understand how hospitality and catering provision meets health and safety requirements
LO4: How food can cause ill health
LO5: Be able to propose a hospitality and catering provision to meet specific requirements
Written assessment:
30 Mins paper on theory aspects
Practical Assessment:
Mock performance from Unit 1.