Please note that this practical workshop is a repeat of the workshop taking place on 9 October 2021.
Are your lessons 1 hour or less? Do your pupils struggle to get finished by the end of the lesson? Are you sometimes left with piles of washing up to do? Do you have to take cooked dishes out of the oven when pupils have moved onto the next lesson?
Join Roy and Frances for a morning of practical activity with a focus on shorter lessons, practical food skills and learning intent. Find out some tried and tested ideas for managing practical lessons whilst ensuring that pupils acquire, develop and secure key practical food skills and create a good quality dish. Practise your own food skills too!
The training will be conducted virtually from Roy’s and Frances’ 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 practical food skills, learning intent and achieving a good final outcome in a shorter period of time.
- A £10 voucher to help cover the cost of ingredients for the session (provided after attendance and completion of evaluation).
- Tried and tested ways to manage shorter lessons but still enable pupils to acquire, develop and secure key practical food skills and create a quality dish.
- Choosing the recipes that your pupils make – what should the focus be?
- Making three different recipes, which can be made in a shorter lesson and exemplify key practical food skills and learning intent. We will also cover issues relating to planning and classroom management.
- The recipes are Pizza toast, Pasta fiorentina and Mexican burritos.
- Demonstrating good food hygiene and safety practices.
- Planning and implementing practical activities in the secondary classroom.
- Links to Food – a fact of life resources.
- Find out tried and tested ways to manage shorter lessons.
- Understand the learning intent behind practical activities
- Hear planning and classroom strategies for shorter lessons.
- Use, enhance and develop your own food skills.
- Receive a copy of the training presentation containing further information to support planning and managing shorter lessons and developing pupils’ 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.
- 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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