Becoming a: Food Teacher (Session 9)- Session 9: GCSE non-exam assessments NEA (June 13)

Becoming A: Food Teacher

 There are ten sessions to choose from and you can do as many as you wish. If you wish to take all ten, please head to the ACPD page

Please see below for our study options and click the 'Additional Info' tab to see you study option's timetable:

There are 10 days of in person, specialist training

· Ten in person subject specialist skills sessions will be delivered jointly by Leiths and the University of Roehampton, School of Education Academics in London. Half a day subject specialist ‘theory’ delivered by University of Roehampton and half a day practical application delivered by Leiths

· Ten days ‘How to Cook’ culinary skills ‘pre-learning’ sessions will be provided by Leiths via their portal, comprising 30x recipes for students to follow via ‘cook-a-long’ videos at home in their own time, with photos and evaluation to be uploaded for evidence.

Ten days ‘How to cook’ culinary skills ‘pre-learning’ sessions

Course Description

 

· 10 days pre-learning and 10 days in person specialist training, identical to the PGCE in Food and Nutrition as follows:

· Ten in person subject specialist skills sessions will be delivered jointly by Leiths and the University of Roehampton, School of Education Academics in London. Half a day subject specialist ‘theory’ delivered by University of Roehampton and half a day practical application delivered by Leiths

· Ten days ‘How to Cook’ culinary skills ‘pre-learning’ sessions will be provided by Leiths via their portal, comprising 30x recipes for students to follow via ‘cook-a-long’ videos at home in their own time, with photos and evaluation to be uploaded for evidence.

Ten days ‘How to cook’ culinary skills ‘pre-learning’ sessions

· Delivered via Leiths Portal

· 30 x Leiths recipes designed to teach all the culinary skills required to deliver current Food qualifications (GCSE in Food Preparation & Nutrition, Leiths and other exam board Level 2 & Level 3 food/culinary qualifications)

· All recipes and supporting notes provided

· Each recipe features a Leiths ‘cook-a-long’ video enabling students to master a wide range of skills and recipes taught by a Leiths Chef

· Students can gain confidence in these techniques by cooking these recipes as many times as they like at home in their own time

· Expectation that all the recipes are made at least once, with photos and evaluation uploaded as evidence

Ten in person subject specialist skills sessions

· Each day will comprise a morning ‘theory session’ delivered by the University of Roehampton and an afternoon ‘practical skills session’ delivered by Leiths

o Session 1: Introduction: Subject orientation and the art of demonstration

o Session 2: Designing a food curriculum and cross curricular teaching through food

o Session 3: Setting up a food department and how to build a cost-effective scheme of work

o Session 4: Managing a practical food room and setting up a practical lesson

o Session 5: Health and Safety and how to incorporate food safety into practical lessons

· Session 6: How to deliver an effective practical food curriculum including how to incorporate food science into practical lessons

· Session 7: Food and nutrition subject knowledge and the art of presentation and plating

· Session 8: Assessment, progression of skills and adaptive teaching

o Session 9: GCSE non-exam assessments (NEA)

o Session 10: Preparing for a practical interview task and interview

· All supporting teaching and learning notes provided