Food - a fact of life virtual food skills workshop - Food skills and recipe progression

Food - a fact of life virtual food skills workshop - Food skills and recipe progression 2

Join Roy and Frances for a practical activity twilight with a focus on food skills and recipe progression.

Description

Join Roy and Frances for a practical activity twilight 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.  

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 twilight training session.
  • 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).

What will be covered?

  • Becoming secure with a range of key food skills, including:
    • knife skills and use of small equipment, e.g. grater, peeler, garlic press;
    • kneading, forming, shaping and cutting a dough;
    • use of the cooker (frying, boiling/simmering 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 Bread rolls, Chelsea buns/Savoury swirls and Pizza with homemade tomato sauce.
  • 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

Why attend?

  • 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.

Audience

  • 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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