Booking options
£60
£60
On-Demand course
4 hours
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.
shortening
dextrinisation
caramelisation
coagulation
gelatinisation
enzymic browning,
fermentation
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:
Standard 5 Teaching food preparation and cooking – ingredients, functional characteristics and processes
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
Standard 5.4 Choose ingredients, taking into account their nutritional, functional and sensory properties
Standard 6 Designing, making and evaluating food
Standard 6.3 Select and use a wider, more complex range of ingredients taking into account their functional properties.
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: