Intent

Through all years, children will gain a coherent and chronologically secure knowledge and understanding of Britain’s past and that of the wider world. We want our children to become historians by being able to think critically in order to ask perceptive questions, consider different evidence and arguments to develop perspective and judgement. We hope that this will allow them to understand the complexity of people’s lives, the process of change, the diversity of societies and relationships between different groups, as well as their own identity and the challenges of their time. By referring to the progression booklets, children will be able to see how they develop these skills on their journey through school.

Implementation

Our History has been design using the skills and content set out it the 2014 National Curriculum. We have chosen to use the Cornerstones topics to allow children to embed their skills through a cross-curricular approach. By the end of their primary education, children will have a chronological understanding of British history from Stone Age to present day. They can draw comparisons and make connections between different time periods and their own lives. Interlinked with this, is the need to look at world history such as the ancient civilisations of Greece and Egypt.

The Early Years Foundation Stage (EYFS) aims for all children in reception to have an ‘Understanding of the World; people and communities, the world and technology’ by the end of the academic year. Teachers create engaging and informative teaching and learning opportunities.

Progression booklets will be shared with the children at the beginning of their lesson to enable them to revisit their prior learning, be confident articulating their new learning and see where their learning will take them as they move through school. This will develop a knowledge of the purpose of their learning and where they sit upon their journey.

Impact

In History we create a supportive and collaborative ethos for learning by providing investigative and enquiry-based learning opportunities. Emphasis is placed on analytical thinking which helps children gain a coherent knowledge and understanding of Britain’s past and that of the wider world. We want our children to be curious and ask questions allowing them to learn more about the past. Through this study children become historians by being able to think critically in order to ask perceptive questions, consider different evidence and arguments to develop perspective and judgement. Assessment will take place against ‘I can statements’ at the end of each academic year. This assessment will be against each area of history learning.

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Nights are getting darker and snuggling up on the sofa with a seasonal film is definatly a favourite activity in our home and the smell of freshly made popcorn is right up there with freshly baked bread. As a source of fibre, popcorn will keep you feeling full for longer, making it an ideal snack – plus, it's actually really easy to make.
• 20g popping corn: 62kcal (260kJ)
• 3g (1tsp) of vegetable oil: 27kcal (113kJ)
• optional toppings

Method
Heat the oil in a thick-bottomed saucepan on medium high heat. (If you are using coconut oil, allow all of the solid oil to melt.)

Put 3 or 4 popcorn kernels into the oil:
Wait for the popcorn kernels to pop.
When the kernels pop, add the rest of the popcorn kernels in an even layer

Cover the pot, remove from heat and count 30 seconds:
(Count out loud! It's fun to do with kids.)
This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

Return the pan to the heat:
The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.

Tip: As the popcorn pops, try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).

Once the popping slows to several seconds between pops, remove the pan from the heat:

Immediately empty popped popcorn into a serving bowl

Sprinkle the popcorn with salt to taste:

Fun toppings for the popcorn - Spanish smoked paprika, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese.
... See MoreSee Less

Nights are getting darker and snuggling up on the sofa with a seasonal film is definatly a favourite activity in our home and the smell of freshly made popcorn is right up there with freshly baked bread. As a source of fibre, popcorn will keep you feeling full for longer, making it an ideal snack – plus, its actually really easy to make. 
• 20g popping corn: 62kcal (260kJ)
• 3g (1tsp) of vegetable oil: 27kcal (113kJ)
• optional toppings
Method
Heat the oil in a thick-bottomed saucepan on medium high heat. (If you are using coconut oil, allow all of the solid oil to melt.)
Put 3 or 4 popcorn kernels into the oil:
Wait for the popcorn kernels to pop.
When the kernels pop, add the rest of the popcorn kernels in an even layer
Cover the pot, remove from heat and count 30 seconds:
(Count out loud! Its fun to do with kids.)
This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
Return the pan to the heat:
The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.
Tip: As the popcorn pops, try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).
Once the popping slows to several seconds between pops, remove the pan from the heat:
Immediately empty popped popcorn into a serving bowl
Sprinkle the popcorn with salt to taste:
Fun toppings for the popcorn - Spanish smoked paprika, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese.

... See MoreSee Less

School to close on Friday 15th October 2021 and re-open Monday 1st November 2021