This 2-day course aims to give non-specialist teachers of Food the opportunity to develop their understanding, skills and knowledge of the requirements for the GCSE.
Understanding
the main themes identified in the GCSE Food Preparation and Nutrition exam:
Ø
Principles of nutrition and health, micro and macro-nutrients; vitamins and minerals and how our body uses them.
Ø Recipes suitable for feeding a variety of people, those with special dietary requirements and for a healthy and varied diet.
Ø Developing consistency in the products made, with a focus on portion control and presentation.
Ø Competence in a range of cooking techniques
Ø Learning about the need for Food security today.
- Practical
workshops- covering practical food
skills needed in the GCSE SOW today and how to deliver these in the
classroom.
- Includes
choux pastry; jointing and filleting fish and chicken; pasta making;
- How
to introduce science activities into schemes of work and develop a
knowledge of the functions of ingredients.
· The importance of safe food handling practices including personal hygiene, temperature and stock control and the use of risk assessments in a practical food room where students will be increasingly using electrical machinery to help with food production.
Everyone who comes gets access to a digital course folder with all the presentations, useful handouts and resources. This includes a technician’s guide, health and safety systems, logs and checklists.
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