Experience Teaching Preliminary Food Technology Successfully without having to leave your computer screen. We’ve put together a live recording of the course so you feel like you’re in the room. You receive all the live videos, resources, PowerPoint slides and everything you need to teach Teaching Preliminary Food Technology Successfully in an engaging way.
As a university lecturer and teacher of this subject I can provide you with some tips and strategies to push your students to the next level.
Food Availability and Selection, Food Quality, Nutrition, exam preparation techniques and resources will all be provided in this practical application based course. Walk away with resources, ideas and strategies to teach Preliminary Food Technology to students of all learning abilities.
This course is fantastic for teachers who are teaching Preliminary Food Technology for the first time, or teachers who wish to enhance their strategies for teaching Preliminary Food Technology successfully in NSW.
- Food Availability and Selection Assessment Task
- Food Quality Exam
- Food Quality Assessment Task
- Nutrition Assessment Task
- Key Term scaffolds
- Digestion Process activity and practical
- Interrelationship of Nutrients activity
- Plus much more…
Online – at your own pace
$ 249+ GST
Completing Teaching Preliminary Food Technology Successfully will contribute 3.5 hours of NESA Registered PD addressing 2.1.2 and 6.2.2, from the Australian Professional Standards for Teachers towards maintaining Proficient Teacher Accreditation in NSW.
2.1.2 Proficient Level – Apply knowledge of the content and teaching strategies of the teaching area to develop engaging teaching activities.
6.2.2 Proficient Level – Participate in learning to update knowledge and practice, targeted to professional needs and school and/or system priorities.
Please be advised: This is a live recording of the course, we have taken precautions to try and provide quality audio and video. However, please be mindful there may be areas of this course where the audio needs to be adjusted.