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Recipe-led Food Science

Recipe-led Food Science

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£60

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Highlights

  • On-Demand course

  • 4 hours

Description

Recipe led food science presentations guide teachers through the basics of food science in conversational style.

Eight short, illustrated presentations will take you through these essential food science topics and frequently asked food science questions for Key Stage 3.

  1. shortening

  1. dextrinisation

  1. caramelisation

  1. coagulation

  1. gelatinisation

  1. enzymic browning,

  1. fermentation

  1. Frequently asked questions (to be added autumn 23)

Taking 12 – 15 minutes, each presentation will show recipes most likely to help the delivery of this food science concept, explain the food science and function of ingredients and highlight further learning opportunities. The aim is to increase teacher confidence in delivering basic food science during practical food sessions whilst students are cooking.

Recipe led food science is a short, half day course ( 2 - 3 hours). It can be divided into short 15 minute topic-led sessions. It is an on-demand, self paced course.

This online course guides the teaching of food science via practical food preparation by: 

  • Identifying and linking key food science terms to recipes

  • Explaining the food science behind the key term

  • Exploring various ways to show food science in practical lessons and enrich schemes of work

  • Guidance for further study

  • Review of basic food science for Key Stage 3.

Why this course is useful

The introduction of simple food science terminology and an investigative approach during Key Stage three will prepare students for GCSE Food Science and Nutrition. This would help add challenge within Key Stage 3 and prepare students for Year 10 work. For non-specialist teachers, technicians or Early Career Teachers (ECT) with limited food science knowledge, the course would provide basic grounding in food science and provide classroom ideas to enrich their Key Stage 3 course. It will give teachers confidence to teach and discuss food science with their students and provide classroom investigation activities that would work well to support teaching and learning. The short course could be useful to Heads of Department to train staff within the Department to ensure the consistent delivery and inclusion of food science teaching topics and activities within a practical scheme.

What this course provides

Recipe led food science provides a unique package of presentations introduced and delivered by Barbara Monks, Senior Associate of the Food Teachers Centre and co-author of Collins Revision books for GCSE Food Preparation and Nutrition. The flexible approach offers a dip-in experience and return to topics at any time. The pack includes a work booklet, self review stages and printable and digital resources for use in teaching as well as guidance for further study options. A certificate can be printed on completion of the course.

What training standards are met

Recipe led food science meets the following standards from Food teaching in secondary schools: A framework of knowledge and skills:  

  1. Standard 5 Teaching food preparation and cooking – ingredients, functional characteristics and processes

  1. Standard 5.2 Explain how and why food is cooked and the functional properties of ingredients to build up scientific understanding that underpins key food preparation and cooking processes

  1. Standard 5.4 Choose ingredients, taking into account their nutritional, functional and sensory properties

  1. Standard 6 Designing, making and evaluating food

  1. Standard 6.3  Select and use a wider, more complex range of ingredients taking into account their functional properties.


Frequently Asked Questions

  • Who is this course for?

    Who is this course for?  

    All food and nutrition secondary school teachers. It is particularly helpful for non-specialist teachers at Key Stage 3, part-time teachers, technicians who support in the classroom and early career teachers (ECT) who want to include more food science in their teaching.

    This online course guides the teaching of food science through practical food preparation by: 

    • Identifying and linking key food science terms to recipes 
    • Explaining the food science behind the key term
    • Exploring various ways to show food science in practical lessons and enrich schemes of work
    • Guidance for further study
    • Review of basic food science for Key Stage 3.  

Course Content

Introduction
  1. Hello from Barbara
Section 1 - Shortening
  1. Shortening
Section 2 - Dextrinisation
  1. Dextrinisation
Section 3 - Caramelisation
  1. Caramelisation
Section 4 - Enzymic Browning
  1. Enzymic Browning
Section 5 - Fermentation
  1. Fermentation
Section 6 - Coagulation
  1. Coagulation
Section 7 - Gelatinisation
  1. Gelatinisation
Section 8 - Food Science Questions
  1. Food Science questions
Summary and next steps
  1. Summary
  2. Feedback and certificate of completion

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