Al Bridge Food, Nutrition and Textiles Curriculum intent 2020-21
Here at Alt Bridge our aim is to develop and support our pupils as they mature into young adults. The Food, Nutrition and Textiles department endeavour to provide our pupils with skills and knowledge that will enable them to become as independent as possible in their future.
Through the Food, Nutrition and Textiles curriculum we endeavour to give pupils the ability to navigate and use normal household equipment safely and hygienically whilst equipping them with the essential understanding of the role of food in maintaining a healthy lifestyle. We want our pupils to gain as much confidence using household equipment as well as develop skills that will lead them into future employment.
The curriculum developed aims to foster healthy lifestyle principles; allowing pupils to make informed decisions about the food they eat, the ingredients they use, how food is used by their body and explore the relationship between nutrition and exercise. Along with an understanding of this we want our pupils to be able to prepare and cook food using different techniques and ingredients and cementing independence skills through the responsibility of preparing and cleaning down a working area. Similarly the Textiles element aims to promote and develop pupils’ creativity as well as gaining key skills that will enable them to increase their independence in a home setting.
Food, Nutrition and Textiles is taught during a double lesson once a week with a greater focus on Food and Nutrition than Textiles. Pupils work through 5 units throughout the year, 3 Food units and 2 Textiles components. The schemes of work have been develop by our team using the Design and Technology National Curriculum as a basis and accounting for the varying needs of our pupils.
Situated in a designated practical area the double lesson allows for practical sessions to be taught. Thus enabling pupils’ sufficient time to prepare and cook food products every other week during their Food units and work through design and make project during their textiles units. All lessons are split into smaller activities and are differentiated according to the needs of each pupil.
During all units pupils have access to and use ICT to support their learning, this can take place through varying forms: interactive quizzes, the displaying of ideas, documenting their project work and using Seesaw as part of their feedback and improvement. Pupils’ progress
is assessed both formatively and summatively in line with the department’s assessment criteria steps.
The food technology department strives to provide all Key Stage 3 pupils with the opportunity to develop the skills required to cook. Allowing them to explore the importance of a balanced diet in order to provide them with the ability tomake informed decisions about what they eat in order to live a healthy life style. We encourage children to experience a large sample of the vast variety of ingredients and foods available in order for them to be inspired to experiment with and develop recipes.
Pupils will work through theory and practical sessions, gaining understating and acquiring practical skills through various ‘Focused Practical Tasks’ and ‘Design and Make’ activities. They will develop an awareness of the importance of eating a balanced diet and how we can select food products and ingredients that allow them to prepare and make their own balanced meals.
During Key Stage 3 pupils will produce predominantly savoury dishes in order to understand how they can be responsible for their own nutrition. The food technology department aims to ensure pupils have a ‘real life’ understanding of how to source food, understanding the cost and price of ingredients and general food purchases from a variety of outlets.
Chef Richie has created a Moussaka recipe
The textiles technology department aims to develop pupil’s skills and understanding of textiles creating an environment that inspires pupils to explore and develop their creative side through practically working and experimenting with the design and use of fabric. Activities will run similarly to those of food Technology, meaning that skills and understanding are developed through various ‘Focused Practical Tasks’ and larger ‘Design and Make’ activities.