Investigate Food: KS3 and GCSE

Days are divided into two x two hour practical workshops.

Practical 1: Higher Level GCSE skills

• Brushing up on the more complex skills – making pasta from scratch, successful choux pastry – extending your repertoire of products

• Common mistakes and useful teaching strategies

• Modifying recipes for nutritional and functional requirements

• Managing one hour lessons and the longer practical exam

Practical 2 : KS3 / GCSE Food Science Investigations

Getting food science established in preparation for Food GCSE:

• Understanding the working characteristics, functional and chemical properties of ingredients:

• Carbohydrates – gelatinisation, dextrinisation, caramelisation

• Fats and oils – how butter is made, shortening, aeration, plasticity, emulsification

• Explaining the consequences of modifying and adapting recipes.

• Microbiological aspects of food ingredients – useful microbes such as yoghurt, sour dough, cheese.

Dates and venues – all days 9.30-3.30

All delegates will receive access to a digital delegate folder with all the presentations, useful handouts and resources.

Your presenters

These days are staffed by the Food Teachers Centre Associates and colleagues:

Simon Gray is an experienced teacher, head of department and Licence to Cook Lead practitioner. He’s worked outside teaching in Hospitality and Retail Catering Management. He’s also a Moderator and examiner and H&S consultant D&T Association. He is part of the project team for School Food Champions programme leading a new project of designing and making healthier school lunches.

Joe Mann is a past winner of Teacher of the Year and the award for Best School Food in Devon, alongside food teaching he has established the Fun Kitchen Cookery School in response to students’ demands for extra FUN hands-on cookery classes. In addition he regularly teaches cookery in primary schools, hosts community and corporate cookery workshops and demonstrates at food shows and festivals and has been Highly Commended for The Best Small Cookery School 2014 at the British Cookery School Awards. www.funkitchen.co.uk

Benefits of the training

• Classroom strategies and food science knowledge to underpin practical work

• An awareness of available resources to support the new GCSE.

• Make secure decisions and save time by knowing what is ahead

• Plan the future for the subject in your school with confidence

• Establish a vital position in the school for the subject contributing to wellbeing measures as well as academic ones

• Meet government expectations for the new curriculum

  
  

Costs and Booking (via Eventbrite) £165 +VAT

All of these events are ticket only and payable IN ADVANCE. The Food Teachers Centre does not have any office staff, so we use Eventbrite (as many organisations do) to automate the bookings via credit card and cheque/BACS. When you book you will receive by email a full VAT invoice/receipt.

PLEASE NOTE your booking confirmation and ticket will be emailed to both the delegate and person purchasing. If you do not receive your ticket it is most commonly caused by typing your email address incorrectly, or it is in your SPAM folder. Please check your booking carefully. It is VERY important that your school finance manager supplies your full name and PERSONAL- SCHOOL email so that we are able to send you joining instructions and further details. If we only receive the ‘school office’ email address, we have found in the past that this delays information getting to you or information is not passed on.

If you have any queries, please ask via the Eventbrite site messaging, and leave your phone number or email so that we can contact you easily.

Terms and conditions

1. Once booked, if you cannot come You can send someone else, but you may not get a refund unless we can resell your ticket

2. The draft programme might be subject to change. We would always endeavor to run the day as advertised.