This course 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.
- Module 1: Developing professional competence
- Module 2: Taking a whole school approach
- Module 3: Teaching the curriculum
- Module 4: Running practical food lessons
- Module 5: Establishing good food hygiene and safety practices
- Module 6: Developing food skills
- Module 7: Exploring where food comes from
- Module 8: Applying healthy eating
- Module 9: Making informed choices
- Update knowledge to enhance teaching and learning about food in primary schools.
- Discover free editable resources for use in the classroom.
- A certificate of completion will be provided – useful as evidence for your professional development and performance management.
Practising, newly qualified and trainee primary teachers across the UK.
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