Literacy – Alongside SFA, we will use some time in the afternoons to do some writing based on our topic. We will be taking part in philosophy for children debates, where they children have an opportunity to guide their own learning and thoughts. We will also be writing a leaflet about how cocoa beans are grown. We will be writing letters to our expert to thank her for coming in and sharing her own experiences of a visit to a cocoa farm. We will also be writing instructions on how to make chocolate!
Maths – Both year 1 and 2 will be covering number and place value and addition and subtraction throughout the Spring term. This will involve lots of work with concrete resources such as cubes, counters and tens and ones.
Art – Children to research animals that live in the Amazon Rainforest. Children to sketch these and paint with watercolours.
Computing – Children to use computer programs to design a chocolate bar and its packaging. Children then to create an advert using computer programs for their chocolate bar design. Safer Internet day is Tuesday 11th February and this will be our focus for this week.
DT – Children will design and make their chocolate bar. They will evaluate what worked well in their design and what they could improve for next time.
Geography – Children to research where chocolate comes from and study South America and the Ivory Coast. Children to create a leaflet about how cocoa beans are grown.
History – Children to learn about the history of cocoa / chocolate and the history of South America.
Music – Children to create a song about chocolate to accompany their advertisement.
RE – Children to learn about the Christian festival of Easter.
PE – Children will start to do PE outside, as the weather improves. They will be working on bat and ball skills through hockey, tennis.
PSHE – Children to continue to discuss citizenship and collaboration, linked to the whole school focus of The 6Cs. Children will also think about the ethical considerations behind the production of cocoa.
Science – Children will investigate the properties of chocolate and cocoa, through melting and cooling, observing changes and discussing fair testing.