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Challenges for the ASDAN Bronze and Silver Award

Price: £25.00
Age Range: KS4

Introduce your students to the requirements of ASDAN, and provide them with a range of activities leading to the ASDAN bronze and silver awards. Give them practise in planning, research and record-keeping techniques, to build on their National Records of Achievement with confidence. Resources are designed for KS4 students of all levels of ability.

These ASDAN lesson plans and worksheets were written to an earlier version of the award, so you may need to be selective in how you use them with the current version.

Worksheets/lesson plans cover: Giving a talk; Using the telephone; Setting up an interview; Using the library; Writing a letter; Community work; Safety in the home; The country code; Environmentally safe products; The traffic survey; Cost of food; Data collection and analysis of consumer trends; Weighing and measuring foods; Personal hygiene; Healthy eating; Basic First Aid; Road safety; How to prepare a CV; Health and safety at work; Using ICT to create a school magazine.

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Size: 64 Pages
ISBN: 978 1 86025 321 8
Author(s): Julie Russell
Code: CFTA
Popularity rank: 20

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Contents List

LESSONS

  • 7 WHAT'S IT ALL ABOUT? Key Stage 4 students are introduced to the ASDAN scheme, learning how evidence can be collected and how it must be organised in order to achieve the different awards. This worksheet acts as an introduction to all the other worksheets in the pack. (Introduction to the scheme)
  • 9 LET'S TALK How to prepare a talk about a topic of interest to a group of people and be able to answer questions on that topic. (Information Handling, 1A task 1)
  • 11 USE THE PHONE Students plan a call to ask for information; follow that plan and record the main details of the call. (Information Handling, 1A task 2, using the telephone)
  • 13 ASK A FRIEND Students learn how to set up an interview and record answers, and use IT to produce evidence for the activity. (Information Handling, 1A task 2, interviewing someone)
  • 15 VISIT THE LIBRARY Students learn to use library resources for research on a chosen topic, including books, magazines, CD-ROMs, the Internet and newspapers. (Information Handling, 1B task 2)
  • 17 WRITE A LETTER Students learn the correct layout of a letter and how to word the letter to ask for information. (Information Handling, 1B task 3)
  • 19 WHAT'S HAPPENING? Students identify the purpose of community services and record basic data regarding those services. (The Community, 2B task 1a)
  • 21 HOW DO I SPEND MY TIME? Students create a pie chart providing a breakdown of their leisure time. (Sport and Leisure, 3A task 1a)
  • 23 INDOOR ACTIVITIES Students set up two indoor sporting activities and provide written and illustrated evidence of those activities. (Sport and Leisure, 3B task 1)
  • 25 RULES OF THE HOUSE Students list safety rules when using gas, electricity and water, find out where the mains services are located in their home and learn who to contact in an emergency. (Home Management, 4A task 1)
  • 27 GET READY TO COOK... Students plan a healthy snack for one person that would be suitable for a packed lunch. (Home Management, 4A task 2)
  • 29 FOLLOW THE COUNTRY CODE Students learn about and apply the Country Code. They plan a visit to a local park and produce a report from that visit. (The Environment, 5A task 1)
  • 31 RECYCLE THAT PACKET! Through investigating packaging, students gain an understanding of what local supermarkets do to encourage people to buy environmentally safe products and learn why this is such an important issue. (The Environment, 5A task 2a)
  • 33 TRAFFIC SURVEY Students plan and carry out a traffic survey, learn of the damage that can be done to local environments and people's health due to traffic pollution and identify strategies that could be put in place to reduce pollution. (The Environment, 5A task 2b)
  • 35 COMPARE THE PRICE Students work out if food is good value for money, by comparing prices in a local shopping survey. (The Environment, 6A task 1)
  • 37 DATA COLLECTION Students design and use a sheet for the collection of data and carry out and analyse a survey on consumer trends. (Number Handling, 6B task 3)
  • 39 WEIGHING AND MEASURING Students learn about weights and volumes for cooking purposes and calculate increases in quantities. (Number Handling, 6B task 4a)
  • 41 WHAT'S IN THE BATHROOM CABINET? Through carrying out a survey on the kinds of hygiene products that people use, students learn about the importance of personal hygiene. (Health and Survival, 7A task 1)
  • 43 A FOOD DIARY Students learn the basic principles of healthy eating and become aware of the dietary value of foods that they eat. (Health and Survival, 7A task 2)
  • 45 EMERGENCY! Students learn how to administer basic first aid in an emergency. (Health and Survival, 7B task 1)
  • 47 HOME SAFETY Students learn about potential dangers within the home and demonstrate how those dangers might be avoided. (Health and Survival, 7B task 2)
  • 49 ROAD SAFETY Students consider road safety in relation to the pedestrian and the cyclist. (Health and Survival, 7B task 3)
  • 51 LETTER OF APPLICATION Students learn how to structure a letter of application for a job. (World of Work, 8B task 2b)
  • 53 THAT'S MY CV Students learn how to prepare their own CV. (World of Work, 8B task 2b)
  • 55 HEALTH AND SAFETY AT WORK Students consider basic health and safety in the workplace. (World of Work, 8C task 2)
  • 57 WHAT'S THIS MADE OF? Students compare the properties of synthetic and natural materials. (Technology, 9A task 3)
  • 59 MINI ENTERPRISE Students use ICT in the planning, execution and completion of a mini enterprise, to produce and sell an ASDAN magazine. (Technology, 9B task 1)
  • 61 PRESENTATION OF A CREATION Students create a piece of artwork, talk to other students about the processes involved and about the materials and skills used in its development. (Expressive Arts, 11C task 2)

APPENDICES

  • 62 APPENDIX 1: PIE CHART For use with page 21, HOW DO I SPEND MY TIME?
  • 63 APPENDIX 2: FOOD PYRAMID For use with page 43, KEEP A FOOD DIARY.