FFL virtual practical workshop – Food science and food skills – practical applications

FFL virtual practical workshop – Food science and food skills – practical applications

Find out how you can build pupils’ food science knowledge and develop their practical food skills at the same time. Practise your own food skills too!

Description

Join Frances and Jenny for a morning of practical activity with a focus on food science, food skills and practical applications. Find out how you can build pupils’ food science knowledge and develop their practical food skills at the same time. Practise your own food skills too!

The training will be conducted virtually from Frances’ and Jenny’s kitchens – we hope you can join them. You will need 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.

As this training is being held virtually, 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.

Priority will be given to trainee, new, less experienced and non-specialist secondary food teachers. Teaching assistants and higher-level teaching assistants are also welcome to attend.  Spaces are limited to a maximum of 20, so please only book to attend if you fall into one of these categories. Confirmation will be sent after your booking has been processed.

What will you need to provide?

  • Ingredients (a list will be provided at least 2 weeks in advance).
  • Equipment (including access to a cooker – hob, grill and oven).
  • 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 applying key knowledge around functions of the ingredients used and developing, acquiring and securing practical 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?

  • Exploring food science principles through practical cooking.
  • Developing, acquiring and securing practical food skills through recipes and over time.
  • Choosing the recipes that your pupils make – what should the focus be?
  • Making three different recipes that exemplify the practical application of food science, whilst developing food skills.
  • The recipes are Wholemeal bread rolls, Macaroni cheese and Beef and veg burgers.
  • Demonstrating good food hygiene and safety practices.
  • Planning and implementing practical activities in the secondary classroom.
  • Links to Food – a fact of life resources.

Why attend?

  • Become secure in your own food science knowledge.
  • Understand the how to select recipes for their learning intent and why this is important.
  • Use, enhance and develop your own food skills.
  • Receive a copy of the training presentation containing further information to support planning and teaching around food science and practical food skills.
  • Opportunity to share what you are doing and learn from other teachers.
  • 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.
  • The training event also supports the Characteristics of good practice in teaching food and nutrition education in secondary schools.

Audience

  • Trainee secondary teachers.
  • New, less experienced and non-specialist secondary food teachers.
  • New-in-post teaching assistants and newly qualified higher-level teaching assistants.

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