How do you decide what your pupils will learn and do? How do you interpret the curriculum and ensure progression? What food skills do your pupils learn, when and how? Why and how do you choose the recipes you do? Join Roy and Frances as they discuss these questions, provide some solutions and suggest ways to support planning practical food skill progression, enabling pupils to acquire, develop and secure practical food skills, along with knowledge, over time.
This webinar will be useful for secondary food and nutrition teachers at any stage of their career.
- Learning intent and progression.
- Practical food skill progression.
- Recipe complexity – an objective, not subjective rating.
- Using recipe complexity activities to aid planning.
- Learnings from Food – a fact of life.
- Links to Food – a fact of life resources to support planning and recipe complexity rating.
- Find out more about learning intent and progression, and how key concepts can be built across the key stages and over time.
- Consider how and why you choose particular recipes – do they focus on learning, intent, skills or tradition?
- Find out more about Food – a fact of life’s approach to recipe complexity and how it could help you plan what your pupils make.
- Opportunity to ask questions of Roy and Frances.
- Signposts to free editable resources to support your planning will be highlighted.
- A certificate of attendance will be provided – useful as evidence for your professional development and performance management.
- The webinar supports the Food teaching in secondary schools: a framework of knowledge and skills– backed by government.
- The webinar also supports the Characteristics of good practice in teaching food and nutrition education in secondary schools.
Secondary food and nutrition teachers at any stage of their career.
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