Food – a fact of life virtual food skills workshop – Back to basics

A practical workshop in your own kitchen with Roy and Frances focusing on 'back to basics' food skills.

Food – a fact of life virtual food skills workshop – Back to basics (Dec)

Join Roy and Frances for a practical activity twilight session to develop ‘back to basics’ food skills.

Description

Join Roy and Frances for a practical activity twilight session designed to develop ‘back to basics’ food skills.

The training will be conducted virtually from Roy’s and Frances’ kitchens – we hope you can join them. You will need to space in your kitchen to undertake the practical work, as well as a tablet/laptop (which has a webcam) so that everyone can see you too. Full details will be provided.

This training session would usually be held face-to-face, with ingredients provided. However, due to Covid-19 a virtual session is being held. As you will need to provide your own ingredients, for all those that attend and complete the session, a £10 gift-voucher will be given to you to help with the cost. Spaces are limited to a maximum of 20.  

This workshop is specifically for:

  • Trainee primary and secondary teachers.
  • New, less experienced and non-specialist secondary food teachers.
  • Teaching assistants and higher level teaching assistants.

Please note that this virtual workshop will be a repeat of the workshop on 10 October 2020.

What will you need to provide?

  • Ingredients (a list will be provided at least 2 weeks in advance).
  • Equipment (including access to a cooker - oven, hob and grill).
  • An apron.
  • A laptop/PC with camera and an internet connection.

 What will FFL provide?

  • Full twilight training session.
  • Step-by-step recipes, which focus on the development of ‘basic’ food skills.
  • A £10 voucher to help cover the cost of ingredients for the session (provided after attendance and completion of evaluation).

 

What will be covered?

  • The importance of ‘basic’ food skills in food preparation and cooking activities.
  • Becoming secure with a range of basic food skills, including: kneading, forming and shaping a dough; knife skills and use of small equipment, e.g. peeler, garlic press; use of the cooker (baking, grilling, frying and boiling/simmering).
  • Making three different recipes, which exemplify key food skills. The recipes are Quick bread buns, Lamb koftas on veg sticks and a Spicy tomato sauce.
  • Demonstrating good food hygiene and safety practices.
  • Developing and applying science, maths and English through practical activities.
  • Discussion around the development of food skills and recipe selection, including progression over time.
  • Planning and implementing practical activities in the primary/secondary classroom.
  • Links to Food – a fact of life

Why attend?

  • Understand the learning intent behind practical activities.
  • Use, enhance and develop your own ‘basic’ food skills.
  • Signposts to free editable resources for use in the classroom will be highlighted.
  • A certificate of attendance will be provided – useful as evidence for your professional development and performance management.
  • The training event supports the Food teaching in primary and secondary schools: a framework of knowledge and skills– backed by government.

Audience

  • Trainee primary and secondary teachers.
  • New, less experienced and non-specialist secondary food teachers.
  • Teaching assistants and higher level teaching assistants.

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