Characteristics of good practice in teaching food and nutrition education to pupils with additional needs

Characteristics of good practice in teaching food and nutrition education to pupils with additional needs

Find out about the main characteristics of good practice in teaching pupils with additional needs and the resources available from Food – a fact of life to enhance teaching and learning and support teacher’s professional development.

Description

The British Nutrition Foundation will shortly publish a Characteristics of good practice in teaching food and nutrition education to pupils with additional needs guide. This is the third in a series, which includes guidance for primary and secondary schools. Join Roy and Frances as they highlight the main characteristics of good practice in teaching pupils with additional needs and signpost the resources available from Food – a fact of life to enhance teaching and learning and support teacher’s professional development.

This webinar will be useful for trainee, new and more experienced teachers of pupils with additional needs across all phases, in mainstream or special schools, across the UK.

The British Nutrition Foundation gratefully acknowledges the support for this work from the Savoy Educational Trust.

What will be covered?

• Development of the Characteristics of good practice guide.
• The 12 Characteristics of good practice, identified through consensus with the food teaching community and additional needs experts across the UK.
• Supporting pupils to develop skills for independent living and meaningful employment, particularly in catering and hospitality.
• Resources for use with pupils with additional needs and professional development support available from Food – a fact of life.
• Suggestions for further reading and sources of information.

Why attend?

• Find out how to use the 12 characteristics of good practice to become an even better teacher of food and nutrition.
• See examples, from practising teachers and others in the additional needs community, of how they put the characteristics into practice in their settings, both mainstream and special schools.
• Reflect on your own practice, highlighting areas of potential development.
• Opportunity to ask questions of Roy and Frances.
• Signposts to free editable resources for use in the classroom will be highlighted.
• Sources of further support and information will be made available.
• A certificate of attendance will be provided – useful as evidence for your professional development and performance management.
• The webinar supports the Food teaching in primary and secondary schools: a framework of knowledge and skills – backed by government.

Audience

Trainee, new and more experienced teachers across all phases.

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