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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.