The aim of the department is to create learners who have a knowledge and understanding of food groups and ingredients.
We investigate properties of ingredients and develop culinary skills.
The challenge in meeting the needs of a learner with a visual impairment are:
- Accessing equipment independently and safely
- Accessing recipes and text to support learning and developing skills
- A lack of incidental learning which can mean that learners have had limited experiences of ingredients, methods of cooking and equipment
- The absence or limitation of observation of presentation of foods
- The lowered self-confidence of the learner as many have been limited in developing skills due to fear, nurture and others’ narrowed attitude to their capabilities. For example “You can’t do a food course – it would be too dangerous”
Head of Department:
Examples of adaptations for vision impaired students
- Small class sizes and a high ratio of staff to students.
- Dedicated Teaching Assistant and staff trained in task analysis and skills development.
- All work provided in each student’s preferred medium of work.
- Adaptions made to recipes to promote safety and processing.
- Everyday equipment adapted with tactile points of reference.
- Methods of working that will create success and enable the student to do their best.
- GCSE Eduqas – Food Preparation and Nutrition
- Edexcel Btec Home Cooking Skills Level 1 and Level 2
- WJEC Level 3 Food Science and Nutrition