Entrant's address and contact details

School name:	Durham Gilesgate Primary School
School/college address:	Kepier Crescent Gilesgate Durham County Durham DH1 1PH England
School phone number:	01913 847284
Number of pupils in school(s) - male:	114
Number of pupils in school(s) - female:	102
Number of staff in school(s):	30

Our team leader and our team

Name	Position (e.g. Headteacher, parent, etc.)	Organisation
Miss Francesca Garnett	Science Co-ordinator	Gilesgate Primary School
Mr Mark Turner	Head Teacher	Gilesgate Primary School
Mrs Ruth Elliot	Year 2 Teacher, Curriculum Leader	Gilesgate Primary School
Mrs Marie Bradley	Parent, Parent Governor	Parent
Mrs Sam Pearson	Enhancement & Enjoyment Science Curriculum Leader	STEM
Mr Paul Lewis	Restaurant Manager	Broomside Park Restaurant

The key skills, strengths and roles of each team member are: (200 words)

Mark Turner
Enthusiastic and supportive in using school facilities/time to help raise awareness of eating healthily. Committed to the ECM agenda.

Francesca Garnett
Responsible for raising the profile of science within the school. As a former PE co-ordinator and current sporting individual, an enthusiastic role model for leading an active, healthy lifestyle. Fully committed to CPD.

Ruth Elliot
Responsible for a creative curriculum throughout the school and ensuring cross curricular links are made in an innovative way. Orgainises/delivers school assemblies.

Marie Bradley
Very supportive in opening children’s minds to lead an active, healthy lifestyle. Responsible for sharing a parental perspective with team and to offer time and support where needed. Has children in both KS1 and KS2 and will therefore feed back where necessary.

Sam Pearson
Has a strong science background and can advise educational initiatives from an enriched scientific perspective.

Paul Lewis
Responsible for the set up of restaurant facilities and how he will utilise his head chef. Will advise team on menu selection and assist with budgeting.

Our proposal

Topic area of proposal: Processes and Living Things - Health

Briefly, the aim of our proposal is: (50 words)

We want to change our children’s views on healthy eating, giving them the confidence to try new healthy foods. We want to show children that healthy eating can be fun by enthusing and motivating them.

A chef from a local restaurant will teach children how to cook a healthy set menu in a restaurant setting. We will then open the school as a restaurant, where children will cook a healthy three course meal for the parents.

We aim to involve every child by integrating many cross-curricular activities.

Pupil type to benefit: All

Age range to benefit from proposal: 3-11

Learning outcomes from our proposal: (50 words)

We want to change children’s view on foods. We want children to be more proactive about healthy foods, broadening their horizons. We want children to have the confidence to try unfamiliar healthy foods without deterring them right away. Children will see eating healthily as something that can be fun.

Our reasons for developing this particular proposal: (100 words)

We are committed to the ECM agenda and this project enhances elements. Teachers have commented on children’s dietary bad habits through what they have eaten. The social economic background of Gilesgate means that families share a negative view towards healthy eating.

Children exhibit a lack of awareness of healthy foods, being reluctant to taste any. We are under the impression that making dishes from scratch is uncommon amongst the home. This has a knock-on effect on the children, therefore with parents involved with the restaurant night, we hope they will engage in their child’s newly gained enthusiasm.

Detailed description of our proposal: (300 words)

• We will select 6 children from each year group (after assessing target children from pupil questionnaires), to attend three 2-hr sessions with the head chef of a local restaurant where they will be taught three set 3-course healthy meals. The school will then open as a restaurant for a night.
• As a whole school approach, we will treat this as a whole school aim, where all children will be encouraged and rewarded for making healthy choices. An assembly will be given once a week about health and healthy eating. Children will be involved in using art and DT to decorate the hall for the opening night, menu design using ICT, costing for numeracy, research about the geographic origin of certain foods, researching the history of diets in England and other countries and plenty of literacy-based activities. To ensure continuity, we want to use as many cross-curricular links as possible.
• Each week children will present something linked and researched with ‘healthy eating’ (e.g. the diet of a rich Tudor, a fruit poem) in the assembly and the chosen 6 will also share their experience with the school during assembly. Each week a Healthy Star award will be presented to a child in each class nominated for ‘making healthy choices’. Winning children will receive a sticker. This can be from any angle (e.g. eating all their veg at dinner time, trying a new fruit, walking to school instead of getting the car) and nominations are encouraged from all school staff. Each month this will follow up with a fruit hamper awarded to a Healthy Star of the Month Award.
• Restaurant Night at school will involve the children cooking for their parents in a decorated hall. Local press will be contacted and speeches/presentations will be given about the project.

Putting our proposal into practice

Outline of how our team would implement our proposal over a period of not more than 24 weeks: (300 words, bulleted lists accepted)

Week 1

• Whole school staff meeting on science prize project.
• Questionnaires given out to children about healthy foods.
• Select a few from KS2 to fill out food diaries.
• Set timetable.

Week 2

• Analysis of questionnaires by class teachers and team, to decide 6 children from each class.
• Assign roles for other children to ensure everyone has a job – discuss with class teachers.

• Week 3

  • Full team meeting to discuss menu choice, check convenient dates.

  Weeks 4–6

  • Children from years 1 and 2 to go to restaurant to learn their 3 set dinner menus with their class teacher and head chef.

  Week 7–9

  • Year 3.

  Week 10–12

  • Year 4.

  Week 13–15

  • Year 5.

  Weeks 16–18

  • Year 6.

  Week 19

  • Tastings week. Children to cook the meals and taste them.

  Week 20

  • Final menu design to be chosen and printed.
  • Assign roles with head chef for restaurant night. Drink monitors, waitresses to be decided.
  • Begin costume dress rehearsal.

  Week 22

  • Rehearsal for restaurant night, roles assigned.

  Week 23

  • Grande Finale – restaurant night at school.
  • Parents to fill in questionnaires.
  • Children to complete post questionnaires.

  Week 24

  • Assess outcomes.
  • Give parents questionnaires and analyse.

  Ongoing

  • Assembly each week with class/pupil projects.
  • Designated classes to do various activities linked to the project.
  • Monthly team meetings to monitor the progress.
  • Audits of expenditure.

  Monitoring and evaluation

  The monitoring procedures we will use during the project are: (200 words, bulleted lists accepted)

  • A whole school meeting to brainstorm ideas, followed by weekly updates in staff meeting at the beginning of each week.
  • A timetable to be produced by team and discussed.
  • Monthly meetings with team to discuss proposal.
  • Post and pre-questionnaires to be given out to children.
  • Food diaries to be kept by some children in KS2.
  • Monitoring and assessment file to be kept by whole team and class teachers.
  • Regular audits of expenditure.
  • Teachers to place healthy cross-curricular links in planning.

  The evaluation procedures we will use at the end of the 25 weeks to check the effectiveness of our project are: (200 words, bulleted lists accepted)

  • Teachers and school staff to continuously observe and evaluate children’s improvement on a day-to-day basis.
  • Kitchen/dinner staff to note changes in children’s food choices and inform class teachers/HT.
  • Monthly meetings to discuss and evaluate effects so far, adapting where necessary.
  • Questionnaires by staff, parents and pupils to evaluate project.

  Budget

  Itemised costs of putting your proposal into practice within a maximum budget of £5,000 or equivalent in Euros:

  Budget Item	Cost (GBP)
  Supply to cover 15 afternoons @ £90	1350
  Supply to cover project work by team leader @ £120	360
  Chef / Restaurant costs @ £50	800
  Decorations in hall	300
  Unifoms for children	300
  Fruit hampers @ £3	360
  Food for restaurant night	900
  Menu/stationary/work for other children/display material	600
  TOTAL	4970