Inspiring, nurturing and empowering young people with a vision impairment.


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”
image of a student wearing an apron in a cookery lesson listening to instructions
image of a student cooking during a food lesson
image of a student listening to a teacher during a cookery lesson

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.

To read about the Food Independent Living Skills  Curriculum intent, please click the button below:


image of a student in an ILS lesson adding ingredients to a bowl


  • GCSE Eduqas – Food Preparation and Nutrition
  • Edexcel Btec Home Cooking Skills Level 1 and Level 2
  • WJEC Level 3 Food Science and Nutrition

Head of Department:

Ms Nathalie Emanual
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