Virtual: Primary and Secondary Cooking & Nutrition Conference
Hosted by the Health and Wellbeing Service and delivered by the BNF, creators of Food a Fact of Life, this conference is aimed at all teachers, regardless of your level of experience. It will provide insight into the national food and nutrition issues that impact the lives and education of children and young people.
There will be allocated sessions dedicated to teaching pupils in the primary and secondary phases, as well as a practical cooking session that you can take part in remotely. This event will support you to develop your own skills and understanding of the progression in food preparation.
This online event will also include live workshops, including learning on food safety, tips and solutions for adapting food lessons to be delivered in line with COVID-19 guidelines and reduce risks of the spread of illness or infection.
This conference will include learning and workshops on the following topics (subject to change):
- Planning food and nutrition Schemes of Work and lessons in primary and secondary schools,
- Bringing the Eatwell Guide to life,
- Food safety in the classroom and COVID-19,
- Setting up and delivering cooking lessons,
- Cooking skills and progression,
- Risk assessments for cooking in schools,
- Careers in Food and Nutrition,
- Resources to support primary and secondary food teaching.
Please select your preferred workshop (either Primary or Secondary), when booking your place.
This training is not linked to training credits as part of the Health and Wellbeing Service Level Agreement.
The cost to attend this conference is £65 per delegate.
There is no limit on how many members of staff can book per school.
o Healthy Eating: bringing the Eatwell Guide to life,
o Food safety in the primary classroom,
o Focus on cooking: a practical session,
o Resources to support primary food teaching.
o Active learning,
o Food science in the classroom,
o Inspiring students: careers in food and nutrition,
o Resources to support secondary food teaching.
Costs associated with food purchased to be used as part of a practical cooking workshop will be reimbursed. Further details on this will be shared with delegates in due course.
For further information please contact email@example.com.
- Course length: Half day
- Theme: Healthy Eating