ABOUT THIS COURSE

This course is designed for new teachers who require some support in planning and teaching practical work and in delivering the AQA course content to a high level.

BENEFITS OF ATTENDING

  • Increase your knowledge of the AQA Food Preparation and Nutrition course content
  • Develop your schemes of work to ensure all aspects are covered
  • Take away ideas for practical activities and high level skills
  • Find out how to manage time and resources to best effect
  • Gain confidence in preparing for and delivering the NEAs
COURSE DATES Manchester Monday 12 November 2018
London Friday 16 November 2018
WHO SHOULD ATTEND? 
  • People who are new to teaching: NQTs Teach First; School Direct trainees
  • Non subject Specialists who are to teach Food
COURSE CODE 7378
IN-SCHOOL You can also book this as an In-School Course
INCLUDED
  • A specially prepared folder of 50+ pages full of detailed notes, practical advice and guidance
  • Notes prepared by the educational experts leading the course
  • Expert produced PowerPoint presentations
  • CPD Certificate of attendance
  • Two course restaurant lunch
  • Refreshments throughout the day
  • Guaranteed high quality venues

 

1

10.00 – 11.00am: Getting to know the subject

  • Key elements of Food Preparation and Nutrition
  • Scaffolding the schemes of work to cover the course content and exam assessment skills
  • Integrating practical work to provide balance and progression
  • Making sure that you are working to the correct standard for GCSE
2

11.00 – 11.15am: Discussion: coffee break

3

11.15 – 12.00pm: What to cook?

  • Unpacking the specification to identify key practical skills
  • Low, medium, and high level practical skills
  • Building a bank of recipe ideas
4

12.00 – 12.45pm: Food Science – first principles

  • What is food science and why is it important?
  • Classification of foods and their chemical and organoleptic functions
  • Key terms, their meaning and how to teach these effectively
5

12.45 – 1.45pm: Lunch and informal discussion

6

1.45 – 2.45pm: Planning for NEA 1

  • What is expected of you and what is expected of your students in NEA 1
  • Structuring the NEA assignment – what to include
  • Making effective use of time and resources for NEA 1 and NEA 2
7

2.45 – 3.00pm: Discussion: afternoon tea

8

3.00 – 3.45pm: Planning for NEA 2

  • What is expected of you and what is expected of your students in NEA 2
  • Structuring the NEA 2 assignment – what to include
  • Sharing ideas, discussion, networking opportunity and questions
9

3.45 – 4.00pm: Plenary and Depart

  • Opportunity for any final questions

Judith Baker

Judith has been teaching Food for over thirty years and is still a practising teacher in a mixed grammar school, teaching all three key stages. She is a highly experienced presenter of courses on Food subjects and is a former Chief Examiner for GCE Food Technology, as well as being a GCSE coursework adviser for a leading awarding body.

View all courses led by Judith Baker >