AT YOUR OWN PACE ON LINE TRAINING!

TUTORIAL DATES NEVER EXPIRE

What are Food Science Tutorials?

1. PROTEIN TUTORIAL

2. CARBOHYDRATES TUTORIAL

3. FATS AND OILS TUTORIAL

This is on-line training with step by step presentations, handouts that you can print and follow and a certificate of completion.

Food Science tutorials are narrated powerpoint presentations for food teacher training covering the food science of proteins, fats and carbohydrates. Three separate narrated presentations cover the chemical and physical aspects of each of the major food groups.

Topics are fully illustrated and cover all the food science requirements of the GCSE Food Preparation and Nutrition examination for all examination boards. (AQA, Eduqas and OCR)

The narrations include ideas for ways to teach food science with images and photos to support the teacher and suggestions for delivering food investigations (NEA 1) as required by all the examination boards. Coverage is designed to meet the needs of practical food work whilst also including molecular level science.

Key terms from GCSE Food preparation and nutrition specifications are explained and related to practical work.

Who is this teacher training course for?

The tutorials are designed for teachers who teach and support food activities at Key Stage 3 and 4.

It is particularly useful for those teachers preparing students for GCSE Food Preparation and Nutrition. It is appropriate for those who work alongside teachers such as technicians, science teachers and non-specialist teachers.

Aims: Food Science tutorials aim to help food teachers

• Teach food science with confidence
• Improve knowledge and understanding of food science
• Develop better food science teaching at Key Stage 3 and 4
• Raise standards by delivering better food science within practical food lessons

Objectives: to help teachers in the following ways

• Develop competence in delivering food science in all Key Stages
• Understand the chemical and physical make-up of proteins, fats and carbohydrates
• To prepare for food investigations (NEA 1) for GCSE assessment. (15% of GCSE)
• Apply food science to food preparation processes and cooking
• Improve the use of technical vocabulary and scientific terms
• To make links between heat transfer methods, working properties and characteristics of food ingredients.

What are the tutorials about?

The three tutorials offer subject knowledge, teaching tips and ideas for food investigations. These can be used with students. They share good food science practice that teachers can introduce in their schemes of work.

The tutorials offer a unique resource to use when and where appropriate for each individual teacher to improve confidence in food science teaching.

Used consecutively the tutorials provide a full day of training (6 hours) with printable slide resources.

Other features:

Learning activity and check pages provide links to extend learning opportunities at regular intervals throughout the tutorials.

Questions are set at the end of each section to check teacher competence.

Glossary of key words and scientific terminology are provided to support better food teaching.

What is the content of the tutorials?

1. PROTEIN TUTORIAL has over 80 slides covering topics as follows:

Slides 1 - 11

About the tutorial, why food science, fascinating food science.

Specification related learning activity and check

Slides 12 - 22

Protein chemistry, protein formula, protein linkages, amino acids, how do amino acids link, 4 structures of protein molecules

Learning activity and check

Slides 23 - 40

Protein nutrition, high biological value, low biological value, complementation, protein pool.

Meat proteins, changes in meat proteins during cooking, Maillard reaction, Marinades, Fish and fish proteins, effect of heat on fish proteins

Learning activity and check

Slides 41 - 54

Soya protein.

Egg white proteins, denaturation of egg white protein; protein coagulation; protein, aeration and foam.

Learning activity and check

Slides 55 - 72

Milk proteins, food investigation,

Cheese formation, effect of acid and enzymes on milk proteins, denaturing cheese proteins

Learning activity and check

Slides 73 - 79

Wheat proteins, gluten formation, Effect of heat on gluten, effect of sugar and fat on gluten

Learning activity and check

Slides 79 - 82

Glossary, notes page and certificate

2. CARBOHYDRATES TUTORIAL has over 130 slides covering the following topics:

Slides 1 - 10

Links to Food Teachers Professional Portfolio

The reasons for food science in the curriculum

Making food science fascinating

Learning links to examination boards

Slides 11 - 29

Chemical formula; Monosaccharides Disaccharides and Polysaccharides

Dextrins and Food investigations

Learning checks and activities

Slide 30 - 73

Functional properties of carbohydrate sugars,

sweetness, caramelisation, application of heat transfer and caramelisation, caramelisation and food investigations, Maillard reaction browning,

Aeration, aeration and food investigations,

Learning checks and activities

Slides 74 - 81

Preservation and syneresis,

Sugar providing Texture,flavour and colour

Stabilising action of sugar

Learning checks and activities

Slides 82 - 97

Starches – formation and types

Gelatinisation as a scientific process; in blended sauce; in roux sauce.

Learning check and activity

Slides 98 - 112

Infused sauces, Retrogradation, Starch types and thickeners, Modified starch

Slides 113 - 117

Viscosity, using a viscosity chart

Learning activity and check

Slides 118 - 128

Rice and other pasta foods

Pasta and food investigations with pasta

129 - 132

Glossary, notes pages and certificate

3. FATS AND OILS TUTORIAL has 80 slides covering the following topics:

Slides 1 - 6

About the tutorial; why food science;

Specification learning activity and check

Slides 7 - 21

Chemistry of fats and oils, Chemical formula

Triglyceride formation

Function of Fatty acids, examples

Long chain fatty acids

Learning activity and check

Slides 22 – 29

Saturated fatty acids, Hydrogenation

Omega fats and oils,

Function of fats and oils

Plasticity of fats and oils

Learning activity and check

Slide 30 - 40

Shortening as a functional process

Investigating heat transfer

Aeration

Learning activity and check

Slides 41 - 50

Rich laminated pastries, puff pastry, Danish pastries, filo pastry

Food Investigation

Learning activity and check

Slides 51 – 68

Emulsions, emulsifying agents and how they work, Hollandaise sauce, mayonnaise processes, fats and frying, temperatures,

Learning activity and check

Slides 69 -73

Rancidity, butter formation, butter making science

Slides - end

Glossary, notes pages and certificate

About the tutorials

The tutorial presentations meet the standards of the Food Teachers Professional Portfolio: ‘Developing Professional competence’ and ‘Teaching food preparation and cooking.’

The content of the tutorials meets standard 5.1 and 5.2 of Public Health England: Food teaching in secondary schools: A framework of knowledge and skills. (November 2105 PHE number: 2015462)

5.1 Demonstrate a high level of competence in a wide range of food skills for effective learning.

5.2 Explain how and why food is cooked and the functional properties of ingredients, to build up scientific understanding that underpins key food preparation and cooking processes.

A certificate is printable on completion of the course.

About the Tutor

Barbara Monks (B.Ed., M.Ed.) is an experienced food teacher and was Head of a successful high achieving D&T Department for many years. She currently works as Senior Associate with the Food Teachers Centre www.foodteacherscentre.co.uk delivering training days on food investigations and food science. She has co-written textbooks for GCSE Food Technology (Hodder), Maximise you Marks Food Technology (Nelson Thornes) and more recently the Collins AQA GCSE Revision Food Preparation and Nutrition. www.collins.co.uk/collinsGCSErevision.

Barbara is the author of the website ‘The Cookery Teacher’ www.thecookeryteacher.co.uk a comprehensive collection of food recipes with clear explanations of how each recipe functions. The site is designed for those keen to bring more knowledge to their cooking as they learn about food or for anyone teaching food or food science. She is passionate about good food teaching and food science.

How do Food Science tutorials work?

After purchase the teacher can use the tutorials on their own computers as they wish, to improve their food science knowledge, as professional development using INSET time, or as part of school improvement plans or departmental/ faculty development days.

PLEASE NOTE THAT TUTORIAL DATES NEVER EXPIRE, no matter when you buy them or the eventbrite 'event date' published. There is no time limit placed on the study and support that you get. Start and finish to suit your own needs, at your own pace.

The three tutorials may be purchased individually or as a set of three.

Each tutorial is designed to take around 2 – 2hrs 30 minutes to complete therefore all three tutorials offer a full days training ‘in situ’ for teachers. No cover or travel required.

Tutorials can be used to suit individual needs. They can be revisited and replayed when necessary or as a reminder.

Support for those who purchase the tutorials:

Skype opportunities with the tutor for discussion of topics or teaching methods (Included).

Printable slides for the teacher to use when teaching (Included).

Face-to-face events through Food Teachers Centre with a focus on food science (addtional fee may occurr).

How do I buy the tutorials?

Payment by credit card only. A full VAT invoice/receipt is provided with every order by email (immediately the order is placed)

Prices are £40 each tutorial, or £100 for set of three (discounted for set), plus VAT. Full VAT receipt will be e-mailed to you with your ticket