This guide sets out a series of characteristics of good practice in regard to teaching food in UK primary schools. The characteristics were determined via consensus building exercises with primary school practitioners and initial teacher training providers across the UK. They can be adopted as part of a good practice approach by all those that teach food in primary schools.
This guide aims to:
- define the key characteristics of good practice that are specific to teaching food;
- exemplify these characteristics of good practice in UK primary schools;
- identify exemplary practice and the school staff who could take responsibility for leading or enabling the practice, e.g. Governor, Head teacher, Senior Leadership Team; Curriculum lead/co-coordinator, or Class teacher;
- highlight the key features of achieving these characteristics, showing how these can be put into practice, with teacher case studies and suggestions of how to develop these for the future;
- support primary school teachers, especially those who are newly qualified;
- enable practising teachers to audit their own practice to plan and implement personal and professional development goals.
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