Developing food teaching conference TY233 / A16

Extend your teaching skills in four of the major elements required for KS4 food qualifications.

Friday evening provides an exciting opportunity to network with other food teachers, whilst gaining an insight into the sensory world of food. Share thoughts and ideas on how food is taught in your classroom, whilst completing our sensory challenge with some interesting food, beverages and an introduction to "umami". The evening will finish with dinner at the National STEM Learning Centre in York.

The Saturday sessions will be held at a local school (Fulford School Fulfordgate Heslington Lane York YO10 4FY) and will allow you to choose two sessions from a choice of four hands on workshops:

Am Sessions

• A – Exam preparation (Jacqui Housley)

  This session will look at preparation for examinations in KS4. It will explore innovative exam revision techniques, differentiating exam preparations and internal moderation.

• B – Pastry making made easy 1 (Jacqui Housley) The morning pastry session will be a practical session, making gateau St Honor, puff pastry and hour pastry with crème patisserie filling. We will be covering common faults in pastry making and producing high quality dishes using a range of techniques including sauce making and high level presentation skills. The dishes are suitable for hour long lessons, covering aspects of all food courses including controlled assessments and NEA’s.

• C - Chemical Reactions and changes of state (Sarah Middlemiss) This session will focus on practical experiments that teachers can use with their students. There will be a cinder toffee experiment using a raising agent, globs of gluten and hopefully aeration using yeast and the carbon dioxide by product. Experiments will be hands on and resources will be provided to takeaway.

• D – Meat and Fish (Scott Bradley) This session will provide a basic understanding of meat and fish preparation and cookery.  Each dish will include techniques that allow students to achieve highly skilled outcomes in 60 minute lessons.  Each dish will be served alongside a science based garnish.

Pm Sessions

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  E – Exam preparation (Jacqui Housley)

  This session will look at preparation for examinations in KS4. It will explore innovative exam revision techniques, differentiating exam preparations and internal moderation.

• F – Pastry (Jacqui Housley) The afternoon pastry session will be a practical session, making choux pastry swans filled with crème patisserie. We will be covering common faults in pastry making and producing high quality dishes using a range of techniques including sauce making and high level presentation skills. The dishes are suitable for hour long lessons, covering aspects of all food courses including controlled assessments and NEA’s.

• G - Chemical Reactions and changes of state (Sarah Middlemiss) This session will focus on practical experiments that teachers can use with their students. There will be a cinder toffee experiment using a raising agent, globs of gluten and hopefully aeration using yeast and the carbon dioxide by product. Experiments will be hands on and resources will be provided to takeaway.

• H – Meat and Fish (Scott Bradley) This session will provide a basic understanding of meat and fish preparation and cookery.  Each dish will include techniques that allow students to achieve highly skilled outcomes in 60 minute lessons.  Each dish will be served alongside a science based garnish.  

Each session has been developed to meet a range of assessment criteria and skill requirements for the new qualifications.

You will be sent a link to choose your optional sessions before the course start date, Please note these are allocated on a first come first serve basis.