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Food and Textiles Studies Policy

Food and Textiles are key to the acquisition of life skills that will lead to a degree of independence in adulthood.  Students are helped to develop their abilities to think and plan ahead and to manage time. They learn to select the appropriate equipment and materials from those available and to produce products of the best quality that they can manage in a safe and hygienic way. Students are taught through an integrated course that involves links with other subjects.

Aim

To provide a series of learning experiences to promote:

  • The application of knowledge and understanding of the design process. In particular research, developing ideas, planning, making and evaluation.
  • Individual student’s confidence to tackle new and more complicated equipment and techniques as their proficiency increases.
  • Lessons that are meaningful and challenging, that allow every student to gain a measure of success and realise that learning is enjoyable.
  • Interests that may form part of their leisure activities or may contribute to their working life.
  • Safe working practices and an awareness of common working hazards, in order to better care for themselves and those they have responsibility for.
  • Students’ ability to work independently and as a member of a team, developing a sense of responsibility for oneself and others.
  • Students to develop thinking skills and decision making so that they make fewer ‘wrong’ decisions, avoiding waste of time and resources.
  • Students in Year 11 gaining an appropriate food qualification.

Resources

Resources for the delivery of Food and Textiles are planned, based on the specific requirements and abilities of each group. The nature of the subject necessitates the use of an experienced ATA, to monitor and repair equipment, prepare materials, in addition to supporting the teaching.  ICT skills and capabilities will be used and developed in supporting learning.

Bids for capitation are prepared and submitted to the Head teacher and Governing body and the budget allocation managed within the department. Where it is practicable, areas of study have been chosen on the basis of student interest, opportunity and available facilities.  Work is differentiated mainly by outcome but every effort is made to adapt tasks so that each pupil can achieve a measure of success.

Food Studies is taught in a well-equipped room with all the standard pieces of equipment found in a modern home. Textile Studies also has two sewing machines and two over lockers that neaten, trim and stitch simultaneously. Much of the outcome of our work is recorded with the digital camera along with relevant written work. 

Risk assessed educational visits are organised as and when it is relevant to the course. Guest speakers are invited in where appropriate to enhance the delivery of the scheme of work. Students are also entered for competitions such as the ‘Active Kids Get Cooking’ Awards sponsored by Sainsbury’s.

Assessment

Within the department assessment is carried out in line with the whole school policies on marking, recording and reporting. Students receive regular feedback and targets are set at the end of each project.

Health and Safety

All electrical equipment is inspected annually in accordance with current safety regulations.

Health and safety considerations are at the heart of all the work we do.  We follow the school guidelines and adhere to the control measures issued by COSHH as published by CLEAPSS 2001. At the commencement of any new topic, students will undertake appropriate Health and Safety training to cover the use of equipment to be encountered for the first time. Both the teacher in charge and the classroom assistant hold current Food Hygiene certificates.