Food – a fact of life virtual food skills workshop – Back to basics

Trainers: Roy Ballam, Managing Director and Head of Education, British Nutrition Foundation and Frances Meek, Senior Education Officer, British Nutrition Foundation

Description: Join Roy and Frances for a practical activity twilight designed to develop ‘back to basics’ food skills.

The training will be conducted virtually from Roy’s and Frances’ kitchens – we hope you can join them. You will need to space in your kitchen to undertake the practical work, as well as a tablet/laptop (which has a webcam) so that everyone can see you too. Full details will be provided.

This training session would usually be held face-to-face, with ingredients provided. However, due to Covid-19 a virtual session is being held. As you will need to provide your own ingredients, for all those that attend and complete the session, a £10 gift-voucher will be given to you to help with the cost. Spaces are limited to a maximum of 20.

This workshop is specifically for:

• Trainee primary and secondary teachers.
• New, less experienced and non-specialist secondary food teachers.
• Teaching assistants and higher level teaching assistants.

Please note that this virtual workshop will be a repeat of the workshop taking place on Saturday 10 October 2020.

What will you need to provide?

• Ingredients (a list will be provided at least 2 weeks in advance).

• Equipment (including access to a cooker -oven, hob and grill).

• An apron.

• A laptop/PC with camera and an internet connection.

What will FFL provide?

• Full twilight training session.

• Step-by-step recipes, which focus on the development of ‘basic’ food skills.

• A £10 voucher to help cover the cost of ingredients for the session (provided after attendance and completion of evaluation).

What will be covered?

• The importance of ‘basic’ food skills in food preparation and cooking activities.

• Becoming secure with a range of basic food skills, including:

• kneading, forming and shaping a dough;

• knife skills and use of small equipment, e.g. peeler, garlic press;

• use of the cooker (baking, grilling, frying and boiling/simmering).

• Making three different recipes, which exemplify key food skills. The recipes are Quick bread buns, Lamb koftas on veg sticks and a Spicy tomato sauce.

• Demonstrating good food hygiene and safety practices.

• Developing and applying science, maths and English through practical activities.

• Discussion around the development of food skills and recipe selection, including progression over time.

• Planning and implementing practical activities in the primary/secondary classroom.

• Links to Food – a fact of life resources.

Why attend?

• Understand the learning intent behind practical activities.

• Use, enhance and develop your own ‘basic’ food skills.

• Signposts to free editable resources for use in the classroom will be highlighted.

• A certificate of attendance will be provided – useful as evidence for your professional development and performance management.

• The training event supports the Food teaching in primary and secondary schools: a framework of knowledge and skills – backed by government.

Target audience

• Trainee primary and secondary teachers.

• New, less experienced and non-specialist secondary food teachers.

• Teaching assistants and higher level teaching assistants.