The Characteristics of good practice in teaching food and nutrition education in secondary schools publication sets out a series of characteristics of good practice, determined via consensus building exercises with the secondary school food teaching community from the UK, which can be adopted as part of a good practice approach by all those that teach food and nutrition.
This publication aims to:
- define the key characteristics of good practice that are specific to teaching food and nutrition;
- exemplify these characteristics of good practice in UK secondary schools;
- highlight the key features of achieving these characteristics, showing how these can be put into practice, with teacher insights and suggestions of how to develop these for the future;
- support the food and nutrition teaching community, especially trainee, newly qualified and non-food specialist teachers;
- enable practising teachers to audit their own practice to plan and implement personal and professional development goals.
To access the FREE online course Characteristics of good practice in teaching food and nutrition (secondary) go to the bottom of the page.
“I can see the value of the Characteristics of good practice in teaching food and nutrition in secondary schools within a department of specialist and non-specialist food teachers. As Head of Department, I believe it will provide confidence and a wonderful checklist to know that I am guiding the departmental members in the right direction so that our pupils get the very best out of the subject.”Heather Kettyle - Enniskillen Royal Grammar School, County Fermanagh, Northern Ireland
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