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Summer Course - 21LC 07 003 - Food in the Classroom (Online)

By completing this course, teachers should be able to:

  1. Use and teach safe knife skills in the classroom
  2. Implement correct health and safety proceedures within a classroom environment
  3. Understand and be able to teach simple food safety including good practice for food handling
  4. Integrate STEM, literacy and numeracy, sustainability and wellness learning into a practical class through recipe formation, measurement, the chemistry of cooking, using seasonal produce and the health benefits of cooking.
  5. Make and bake 3 varieties of bread utlising different cooking techniques and be able to compare and contrast them using senses and scientific understanding of the processes
  6. Be aware of basic herbs and edible plants and how to use them in cooking, but also as a sensory experience and an opportunity to grow plants within the classroom and school environs
  7. Teach using different methods of cooking (Wet/dry/no cook) using everyday ingredients in order to examine how cooking method changes textures and flavours of the produce
  8. Be able to teach basic nutrition and explore what food is with their classes.
  9. Explore how microbiology can work for and against food production (mould vs Kombucha)
  10. Create lesson plans that utilise cooking skills for sustainabiltiy, STEM, literacy, numeracy as well as physical and mental well-being
  11. Have the themes of literacy, numeracy, ICT, and physical and mental wellbeing running throughout the week in all activities

See how SSE can be utilised to maximise the effectiveness of teaching cooking skills in the classroom and through the school as a whole.

By completing this course, teachers should be able to:

  1. Use and teach safe knife skills in the classroom
  2. Implement correct health and safety proceedures within a classroom environment
  3. Understand and be able to teach simple food safety including good practice for food handling
  4. Integrate STEM, literacy and numeracy, sustainability and wellness learning into a practical class through recipe formation, measurement, the chemistry of cooking, using seasonal produce and the health benefits of cooking.
  5. Make and bake 3 varieties of bread utlising different cooking techniques and be able to compare and contrast them using senses and scientific understanding of the processes
  6. Be aware of basic herbs and edible plants and how to use them in cooking, but also as a sensory experience and an opportunity to grow plants within the classroom and school environs
  7. Teach using different methods of cooking (Wet/dry/no cook) using everyday ingredients in order to examine how cooking method changes textures and flavours of the produce
  8. Be able to teach basic nutrition and explore what food is with their classes.
  9. Explore how microbiology can work for and against food production (mould vs Kombucha)
  10. Create lesson plans that utilise cooking skills for sustainabiltiy, STEM, literacy, numeracy as well as physical and mental well-being
  11. Have the themes of literacy, numeracy, ICT, and physical and mental wellbeing running throughout the week in all activities

See how SSE can be utilised to maximise the effectiveness of teaching cooking skills in the classroom and through the school as a whole.

Course Details

Course Date 01-07-2021 9:30 am
Course End Date 07-07-2021 2:00 pm
Registration Start Date 19-05-2021 12:00 am
Cut off date 24-06-2021 12:00 am
Registration fee / cost €50.00
Speaker Dr. Kirstie McAdoo
Number Hours 20
Location Online

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