Intent To develop fine and gross motor skills, so food technology equipment is accessible to all pupils.To develop and engage their senses by handling food in a sensory way.For all pupils to develop basic skills in cooking. To develop kitchen confidence and independence which can be transferred to the home environment.
Implementation Pupils have weekly lessons taught by the class staff (one skill every half term). Learning outcomes are based on the EYFS framework and focus on developing basic practical cooking skills, communication, and social skills with a sensory approach to learning. Exposure to the sensory properties of familiar and unfamiliar foods is vital during these years.
Impact Pupils enjoy a practical approach to their learning and develop independence through self-help, promoting confidence and self-esteem.Pupils access food in the classroom and follow links to the EYFS curriculum suited to their needs where they develop fine and gross motor skills, experience raw ingredients in a sensory way and are given the opportunity to develop preferences for foods by communicating choices.
Pre-Formal
Intent Provide the opportunity for all students to have access to food technology lessons.Provide a structured programme that ensures that pupils develop the skills needed to prepare food for themselves, at a level appropriate to their needs.To use all available senses to explore and engage with food.To further develop basic skills in food technology.
Implementation To access food technology sessions in the familiar environment of their classroom.To provide opportunities for pupils to further develop skills with using basic equipment.To increase engagement in learning and adult directed activities as informed by the engagement profile to increase initiation, persistence, exploration, anticipation and realisation (IPEAR).Pupils in the FLC also experience food technology sessions in a model home style kitchen the school by having experienced of simple meal and snack preparation for themselves and others.
Impact Pupils are taught a bespoke curriculum which promotes the aims above.Pupils enjoy a practical approach to their learning and develop independence through self-help, promoting confidence and self-esteem.Pupils can access food in the classroom and follow an alternative curriculum suited to their needs where they develop fine and gross motor skills, experience raw ingredients in a sensory way and are given the opportunity to develop preferences for foods by communicating choices and preparing them for adulthood.
Semi-Formal
Intent Pupils to develop an understanding about Healthy Eating to help them make informed decisions when presented with challenges, choices, and decisions about food. For pupils to apply their knowledge of nutrition, diet, food hygiene and safety in practical ways, as they would in life.To develop kitchen confidence and independence which can be transferred to the home environment.
Implementation A progressive, highly adapted skills-based approach that is in line with the National Curriculum. To access food technology sessions in the specialist food technology room.Use of a specialist teacher delivering weekly sessions.Theory lessons support the practical skills by allowing students to consider budgets, write methods, develop a knowledge of where food comes from and how it is prepared.
Impact Pupils develop their independence so that they can plan, purchase and prepare meals and snacks, on a budget.Pupils have a secure understanding of how to use a range of equipment safely. Pupils have developed advanced skills in food technology.Pupils acquire the knowledge, skills and understanding so that they can safely prepare snacks and meals.Pupils can make informed decisions so that they choose and can prepare healthy foods that will nourish them mentally and physically.
Pitcheroak School is part of The Central Learning Partnership Trust: a company limited by Guarantee.
Registered in England and Wales. Company number: 07827368. Registered Office: Central Learning Partnership Trust, Prestwood Road, Wolverhampton, WV11 1RD.
