127 results found for your search "Food"
Food Safety, Teaching Food Safety in the Classroom– Are you prepared? Accredited teaching food safety training is highly recommended for anyone involved in teaching food technology in school. Course provide delegates with Level 2 Food Safety Accreditation, full training on safe food handling, hygiene & storage as well as guidance and documentation to enable you to carry out risk assessments. Who is this course for? The course is aimed at everyone who teaches and supports secondary D&T GCSE Food Preparation and Nutrition, who lead cookery clubs or...
Teaching Food Safely in the Primary School, Aims of the course The course Teaching Food Safely in Primary School has been developed to ensure the food we make, serve and sell, as part of our Food Curriculum is safe to eat. The course covers Training and assessment for Level 2 Food Safety certificate and more, including risk assessment guidance and other documentation relating to safe working practices in terms of food hygiene and safety, personal hygiene and safety related directly to classroom practice. This course is recommended for...
Primary D&T Food Guidance, Primary D&T Food Guidance Fully updated 2020This Design and Technology Food Guidance resource was produced in association with the British Nutrition Foundation to help primary schools implement the requirements for food within the new National Curriculum for Design and Technology (D&T) in England. Aspects covered include: Teaching food across the school Equipment and accommodation National Curriculum for D&T – what it says, what it means Curriculum planning Safety and hygiene Ofsted inspections Included are...
Food Early KS3Y7Technology in Society - Future Food, D&T Key ResourcesEarly KS3 – Technology in Society Future food – 1-2 hours First published 2015; updated 2016 This unit considers how we might feed the world population in the future using lab-grown meat or insects as an alternative food source by investigating new and emerging technologies and investigating alternative food production methods. Key Learning Alternative food production; making synthetic protein in the laboratory Exploring the feasibility of eating insects as an alternative protein source ...
Food - Folens Specials Book and CD, The Folens Specials!+CD series, provides a complete resource for pupils with a reading age of 6-9 years at KS3 or who are working at levels 1-3. Each book contains 10 units of work based on national curriculum and common D&T topics. Each unit has teachers notes, pupil resource sheets and activity sheets. These resources can be used by class teachers and also SEN support teachers. The photocopiable worksheets are fully editable and adaptable for a wide range if learning needs. Excellent for developing language. ...
Are you Teaching Food in Primary D&T, Are you Teaching Food in Primary D&T?Age 3-11 years This resource contains two fully illustrated PowerPoint presentations (teacher and pupil versions) and a practical food progression chart covering teaching practical food skills. The presentations can be used as an audio visual resource or printed out to form work cards for the individual stages of food preparation. The teachers’ version explains the skills and provides teaching tips for those working with children aged 7-11 years and explains how to undertake teaching a selection of food skills....
Food Late KS3 Y9 Mainly Designing - Standards for Food, D&T Key ResourcesFood Late KS3 – Mainly DesigningStandards for food – 2 hours First published 2015; updated 2016 This unit looks at national quality assurance standards for assuring quality food in the UK and asks students to consider factors that ensure food is of the necessary quality through the use of ingredients that are sustainable and meet ethical and moral standards. It includes a practical session cooking their chosen dish. Key Learning: Be aware of and understand...
Food Late KS3 Y9 Design and Make Event Food, D&T Key ResourcesFood Late KS3 – Design and MakeEvent Food – 6 hoursFirst published 2015; updated 2016 Investigating the breadth and variety of food served at festivals and events. Students determine what needs to be considered when considering food provision, including preparing suitable dishes and considering environmental issues. Key learning: Determining what the consumer wants and needs from food at a festival/ event Working out costs and profitability Environmental considerations of serving food and...
All About Food pack of six, All About Food pack of six Key Stage 4First Published 2015 A set of six pdf resources looking at the history, types, sources and ways of cooking a range of foods, including recipes. All About VegetablesThis looks at the wide range of vegetables that are available and how they are used in cooking. It covers definitions, history and consuming vegetables, storage and preparation as well as how to grow and keep different vegetables and problems you may encounter. Eight recipes are also included. ...
Calling All KS4 Food and Textiles Teachers, Share Your Feedback with OCR for a Chance to Win! Are you teaching a KS4 qualification in Food or Textiles? OCR is seeking valuable insights from teachers like you to help improve these qualifications and better support teaching and learning in these subjects. By participating in OCR’s short survey, you’ll have the opportunity to share what you enjoy about the current KS4 Food and/or Textiles qualifications and suggest any areas where they could be enhanced. Your feedback will directly inform OCR's development efforts, helping to...
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