Download Programme of Teaching 2016

Programme of Teaching: Independent Living Flat
Timetable
Timing
Activities
Outcome
1530 - 1630
Make drinks, unpack,
relaxation


Relax and transition to residential
Prepare own rooms
1630 – 1700
Cook meal


1700 – 1730
Eat meal

1730 – 1800
Clear, wash up

Adult – lead activity initially
Food prepared in safe and
hygienic way
Social time whilst adult role
models appropriate conversation
(and then withdraws for some
time)
Adult role modelling aspiration
for independent living
Food preparation area is clean
and safe
Adult lead activity around
different aspects of life skills (see
below)
Students involved in planning
nutritious, cost effective meals
which take into account dietary
needs
Young people will have work to
do or revision linked to day
school
Adult will also ensure reading
material and online activities are
available
Adult available to help with
questions and to aid revision
Relax
Personal hygiene routine
Set up for next day

1800 – 1900
Teaching life skills

1900 – 1930
Plan next week’s meal and
activities, get order
together

1930 – 2030
Homework/ revision



2030 – 2200/
2300
Get breakfast things ready
Bedtime routine and
relaxation time



Teaching Programme
Teaching tasks will be about different aspects of the student’s stay in residential. These will all link
into the ASDAN Certificate of Personal Effectiveness.
Week 1
Week 2
Week 3
Teaching Activities/ Objectives
To investigate a range of personal
hygiene products and look at why we
use them.
To know why and how hormonal change
affects the body and the need for
change in terms of personal care.
To plan a personal care routine.
Visit to ASDA to purchase personal care
items.
To navigate a supermarket.
To find and purchase suitable personal
care products.
To assess if students are ready to take
online test.
To know how to store a range of foods
and for how long they are safe to store
in a freezer, fridge, cupboard.
To follow cooking instructions to cook a
ready meal in an oven or microwave
independently.
Link to health and safety and first aid.
Week 4
To sort washing using care labels and
then wash clothes and bedding/ towels.
To read ironing labels and apply that
knowledge to ironing two items.
To know how to make a bed (single).
Link to health and safety and first aid.
Week 5
To safely and effectively clean a
bathroom and kitchen using appropriate
products and cloths and to understand
that cleaning has to be done at regular
intervals.
To know how to effectively and safely
vacuum a room.
Learning Outcomes
All students will plan their own personal care
routine.
They will know how hormones affect
teenage bodies and they they need to use
personal care products.
They will begin to/ will recognise when they
need to use personal care products.
All students will purchase items for their
personal care routine – shower gel,
toothbrush and toothpaste, anti perspirant
deodorant.
All students will show progress in their
readiness to take Food Hygiene Level 2
(taught in day school).
All students will know how to store cooked
and raw meats, dairy products, jars, tins,
leftovers and know where to get information
on how (and how long) to store them.
All students will follow simple instructions to
cook a ready meal using either an oven or a
microwave.
All students will sort clothes, bedding and
towels according to colour, type and label.
All students will wash clothes, towels and
bedding according to colour and label.
All students will iron an item of clothing and
a towel appropriately and safely.
All students will make their bed.
All students will clean the bathroom or
kitchen.
All students will use a vacuum cleaner.
Link with cleaning staff.
Link to health and safety and first aid.
Week 6
Visit to local restaurant (role played last
week and planned last week in planning
time).
Revisit Food Hygiene and assess if
students are ready to take online test.
Week 7
To plan a meal for next week involving
two courses which is balanced and
show how it s balanced using a nutrition
chart.
All students will have a budget to stick to
and will order a two course meal at a
restaurant – teacher will be there as back
up.
All students will communicate effectively and
appropriately with unfamiliar adults.
All students will socialise with their peers
appropriately.
All students will show progress in their
readiness to take Food Hygiene Level 2
(taught in day school).
All students will plan a two course meal
(main and pudding). They will have a small
budget and will refer to a nutrition chart,
showing how the meal is balanced
(carbohydrates, protein, vitamins/ minerals,
fats). They will produce a costing and a
recipe plan and method.
Revisit Food Hygiene and assess if
students are ready to take online test.
Week 8
Week 9
To cook a meal for next week involving
two courses which is balanced
independently.
Link to health and safety and first aid.
To identify risks when in the local
community in terms of other people and
also environmentally.
To risk assess these and discuss
appropriate controls/ solutions to
minimise personal danger.
To identify risks when online.
To risk assess these and discuss
appropriate controls/ solutions to
minimise personal danger.
Week 10
All students will recognise common dangers
posed by other people such as being at risk
of theft.
They will know how to minimise dangers
such as keeping money secure in a wallet
that is inside a jacket pocket and sealed or
keeping their PIN secure and covered when
entering it at an ATM.
All students will discuss keeping themselves
safe online in terms of minimising the risk of
abuse, risk of exposure to theft and to
extremism.
Visit to local restaurant (role played last
week and planned last week in planning
time).
All students will have a budget to stick to
and will order a two course meal at a
restaurant – teacher will pick up and drop off
only.
All students will communicate effectively and
appropriately with unfamiliar adults.
All students will socialise with their peers
appropriately.
Planning a celebration meal – barbeque.
To cook hotdogs and burgers on a
barbeque.
To know first aid associated with burns.
To prepare a salad and bread.
All students will work as a team.
All students will cook a simple meal using a
barbeque.
All students will know first aid associated
with burns.
All students will know dangers associated
with fire and barbeques.
All students will know how to safely light and
tend to a barbeque.
Week 11
Week 12
All students will show progress in their
readiness to take Food Hygiene Level 2
(taught in day school).
All students will cook a two course meal
(main and pudding). They will assess taste,
nutrition and cost effectiveness.
Celebration barbeque.
To cook a simple barbeque for invited
guests and clear up afterwards.
All students will take part in cooking and
preparing accompaniments then tidying
away afterwards.
After a skill is taught, the teacher will declare their competency in each area linked to the expected
learning outcomes.
The skills young people develop are assessed (through teacher, self and peer assessment) around
the following areas:
Improving own learning
Research
Discussion
Working as a team
Problem solving
At the end of each session, students will fill in a log and personal refection journal linked to
their Certificate of Personal Effectiveness.