Join Roy and Frances for a morning of practical activity with a focus on food skills and recipe progression.
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.
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 and hob).
- An apron.
- A laptop/PC with camera and an internet connection.
What will FFL provide?
- Full training morning.
- Step-by-step recipes, which focus on the development of food skills and recipe progression.
- A £10 voucher to help cover the cost of ingredients for the session (provided after attendance and completion of evaluation).
- Becoming secure with a range of key food skills, including:
- knife skills and use of small equipment, e.g. grater, peeler;
- rubbing in, forming, shaping and cutting a dough;
- use of the cooker (frying/grilling and baking).
- Developing building blocks with ingredients, recipes and dishes.
- Making three different recipes, which exemplify key food skills and demonstrate progression in complexity.
- The recipes are Fruit crumble, Scone based pizza and Mini quiche.
- 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, particularly progression over time.
- Planning and implementing practical activities in the primary/secondary classroom.
- Links to Food – a fact of life
- Understand the learning intent behind practical activities.
- Use, enhance and develop your own food skills.
- Recognise the importance of recipe progression in enabling pupils to acquire, develop and secure food skills and apply knowledge.
- 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.
- 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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