Food Courses
Understanding And Implementing The Food Technology Requirements Of The D&T KS3 Strategy
Overview I Course Programme I Tutor I Dates and Locations I Course Feedback | Booking
Overview:
This lively, practical course highlights the implications within the D&T strategy for Food Technology curriculum organisation and planning. It provides an understanding of the strategy that is specific to Food Technology, and explores innovative examples of classroom practice to make the strategy meet the needs of all pupils.
Your trainer Barbara DiNicoli begins the day by reviewing the Strategy and its implications for Food Technology, and offers practical techniques for making any changes that may be needed. Barbara then looks at steps to improve teaching and learning, and discusses examples of good practice.
In the afternoon, everyone gets involved in a workshop session designed to support Food Technology teachers in adapting what they do to meet the requirements of the Strategy.
The day ends with a look ahead to KS4.
The aim of the course is for everyone to leave with fresh new ideas they can put into practice when they return to school or college. After the course, we would like to ask everyone to send us examples of the work they develop, which we can collate, copy and distribute. This will create a useful bank of materials, with a wealth of ideas and ‘ready to use' resources.
Main features of the course:
- Reviewing the KS3 Strategy and its implications for Food Technology
- Practical techniques for making changes
- Improving teaching and learning – examples of good practice
- Hands-on workshop session
- Looking ahead to KS4
- Providing all who attend with a ‘ready to use' resource bank
Course aimed at:
The course is ideal for all Food Technology teachers.
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Course programme:
The day starts at 9:30 for registration, and the first session is at 10:00. The course ends at approximately 15:45.
There are refreshments at registration, mid-morning, lunch and mid-afternoon. Full delegate materials and a certificate of attendance support the course.
Session 1 – Overview of the KS3 Strategy and its implications for Food Technology
• Reviewing the KS3 Strategy and its implications for Food Technology
• Looking at what needs to change, and practical techniques for making the changes successfully
• Providing continuity and progression
Session 2 – Improving teaching and learning
• Assessment for learning: key characteristics and practical classroom activities
• Teaching and learning styles: VAK, questioning, thinking skills, group work, starters, plenaries, lesson plans
• Examples of good practice to put into use back at school
Session 3 – Workshop session
• This is an open group session designed to support Food Technology teachers in adapting/re-writing units of work to fit the requirements of the Strategy, and/or improving/rewriting the assessment techniques they use for units of work
• Please bring in examples of your KS3 scheme or units of work that you would like to discuss
Session 4 – Looking ahead to KS4
• So where do we go next? Looking forward to Food Technology after Year 9
• Questions and feedback
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Tutor – Barbara DiNicoli:
Barbara has many years' experience in Food Technology teaching and training, including planning and delivering in-service courses for Nottinghamshire Advisory Service. She is an Advanced Skills Teacher who teaches Food and Textiles at KS3, Food Technology at KS4 and delivers the AS Human Need and A2 Food Technology Modules for A Level Home Economics. Her AST work focuses on effective teaching and learning within Food Technology, and provides support for ITT, GTP students and NQTs. Barbara is Chief Examiner and Principal Moderator in Food Technology for a leading Awarding Body, where she has overall responsibility for GCSE Food Technology.
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Dates and locations:
London : Wednesday 8 March 2006
Manchester : Thursday 16 March 2006
Please note that when you reserve a place on the course, we will fax venue details and a map of how to get there direct to you at school or college about 10 days prior to course delivery.
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Booking:
We have despatched a copy of the flyer and booking form for this course direct to your school or college. If you would like another copy please click here.
To reserve a place on this course, or to receive any further information:
- Phone us on 0121 686 5120 – we can take all your details so no need to fill in a form!
- Fax us on 0121 686 5121
- Click here to send us an email
- Click here for an online booking form
Once we have received your information, we will contact you by post to confirm your booking.
Course fee £169. VAT @ 17.5% £29.58. Total cost £198.58.
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