ABOUT THIS COURSE

This NEW course will help you to get students to achieve at a high level through teaching and learning ideas and methodology, ensuring the production of excellent made outcomes and exam answers. Our expert presenter will look at what makes outstanding teaching in the classroom and kitchen, as well as how to make sure that your students are achieving at the highest possible levels in the external assessments.

BENEFITS OF ATTENDING

  • Gain new ideas for teaching with a view to maximising student attainment
  • Increase your familiarity with the course content so as to improve your lessons and student performance
  • Find out ways to deliver the course content creatively to maintain progress and encourage excellence
  • Develop the quality of student practical work to demonstrate high level skills
  • Take away tips and techniques for learning and revision
COURSE DATES London Thursday 29 November 2018
London Monday 11 February 2019
WHO SHOULD ATTEND? 
  • Experienced Food teachers looking for new ideas
  • Teachers aspiring to be a Head of Department
COURSE CODE 7377
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: Maximising student attainment

  • What is it that high level learners do to achieve well?
  • Feedback from 2018 to highlight key areas in which learners were strong and needed improvement
  • Simplifying the learning process to maximise achievement
  • Recognising what excellence in attainment looks like and teaching to that standard
2

11.00 – 11.15am: Discussion: coffee break

3

11.15 – 12.00pm: Refreshing and extending your knowledge of the course content

  • Looking at schemes of work with a view to raising levels of student attainment
  • Mapping the course content against examination papers, to encourage high performance
  • Identifying strengths and weaknesses and maintaining student progress
4

12.00 – 12.45pm: Delivering the course creatively

  • What does it mean to be creative and how might this benefit the learning process?
  • Delivering familiar content in an unfamiliar way
  • Workshop exercise on creative teaching
5

12.45 – 1.45pm: Lunch and informal discussion

6

1.45 – 2.45pm: Developing high level skills and excellence in practical work

  • High, medium, and low-level skills in practical work
  • Recipe ideas and ideas for practical activities that engage and improve learners
  • Time and resource constraints and ways to manage these to best effect
7

2.45 – 3.00pm: Discussion: afternoon tea

8

3.00 – 3.45pm: Tips and Techniques for learning and revision

  • Top tips for completing an examination paper
  • Top tips for completing the NEAs
  • Sharing good practice

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 >