GCSE food preparation and nutrition: teaching food science TY205

Develop your food science subject knowledge and learn how your school food curriculum can be adapted to include food science.


Summary

Find practical examples to support your delivery of the science content of the Food Preparation and Nutrition GCSE. Through a combination of practical experiments and classroom learning, learn how your own school food curriculum can be adapted to include science experimentation and theory, preparing pupils for the demands of key stage 4.

“This is the best CPD I have had in YEARS! The excellent resources were superb... the use of the iPad with pre-loaded resources was an excellent idea, meaning I was compact as I moved around, and was able to relax and listen... rather than taking notes and shuffling paper.”

Past participant, 2016.

On the first day, our science specialist will introduce you to the scientific method. This will include developing and testing a hypothesis, identifying and controlling variables, observing and recording results, recording, concluding and evaluating procedures.

As part of this day, you will investigate and receive resources on:

  • using aseptic techniques to sample micro organisms in the kitchen
  • gelatinisation of starch
  • presence of carbohydrates
  • denaturing of proteins
  • enzymic browning
  • producing cheese
  • energy content of food

On the second day, our food specialists take over providing classroom activities and support for planning an effective progression from key stage 3 to key stage 4. Each session is packed full of ideas and resources, with experienced presenters on answer your questions.

“I've learned a wealth of excellent ideas which are instantly transferrable to the classroom. We were looked after extremely well and it gave us very valuable reflection time on how to implement the new curriculum. Thank you!”

Past participant, 2016.

This is a residential course, fees include meals and accommodation for the duration of the course.

Outcomes

You will be able to:

  • understand how food science can be used to compliment and extend the new food curriculum
  • develop your own subject knowledge in the area of food science
  • develop a number of practical examples for teaching food science and understand how these could support the new key stage 4 curriculum

 

Scheduled dates

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