Series of assemblies to focus on ; behaviour policy and levels recorded on Corridor Classharts behaviour Peer to peer abuse Sexual harassment Review Learning progress Improved walks Run B4L through self- Develop T&L Classcharts Data sessions evaluation , Further individual JWD Teachers Observations analysis school with further actions as behaviour JLE have clear Students Coaching invited coaching, required training repertoire of voice and teachers mentoring B4L skills mentoring and support intervention Signposting healthy student lifestyles (Article 24) Success Quality 2017 2018 2018-2019 – Actions Resources Criteria Assurance Autumn Spring Summer Autumn Spring Regular QA Sous chef to be visits by S SCS Greater part of Warblington Cross. PLY percentage of Induction process Reciprocal chef Appoint and QA visits KRK students eating PLY to monitor visits to ensure Induct new chef from PCS food prepared in teamwork between consistent school catering assistants quality of food and chef preparation and service.
recorded on Classharts Series of assemblies to focus on ; behaviour policy and levels Corridor behaviour Peer to peer abuse Sexual harassment Develop individual behaviour training JWD JLE Improved T&L Teachers have clear repertoire of B4L skills Classcharts Observations Students voice Learning walks Data analysis Coaching and mentoring support Run B4L sessions school with invited teachers Review progress through self- evaluation , further coaching, mentoring and intervention Further actions as required Signposting healthy student lifestyles (Article 24) Actions Success Criteria Resources Quality Assurance 2017 – 2018 2018-2019 Autumn Spring Summer Autumn Spring Appoint and Induct new chef SCS PLY KRK Greater percentage of students eating food prepared in school QA visits from PCS Sous chef to be part of Warblington Induction process PLY to monitor teamwork between catering assistants and chef Regular QA visits by S Cross. Reciprocal chef visits to ensure consistent quality of food preparation and service.
SIP-2017-2020-1.docx