Leicestershire healthy schools

Food teaching in primary schools: A framework of knowledge and skills

Food teaching in primary schools: A framework of knowledge and skills

Public Health England have published a guide to the knowledge and skills expected of primary school teachers who teach children about food. It outlines the knowledge and skills that would
be developed over time – resulting in exemplary food teaching.

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The aim is to help primary schools implement the requirements for food within the new
National Curriculum for Design and Technology (D&T) in England and the Core Competences for Children and Young People aged 5 to 16 years. These curriculum measures, together with the other action points of the School Food Plan, seek to promote a 'pro-food' ethos in schools and heighten awareness of the integral part that food and a whole school approach plays in children's health, wellbeing and attainment.

School food provision and how children keep themselves healthy will be monitored by the Office for Standards in Education, Children’s Services and Skills (Ofsted) from September 2015 as part of the new Common Inspection Framework.

The framework can be used to:
• review and plan courses for trainee teachers, and set out expectations for
qualified teacher status
• audit current practice by existing teachers, supporting performance-related
development
• support professional reviews with colleagues
• plan and run professional training courses to support best practice
The framework:
• sets standards, expectations and requirements for qualified teachers teaching
food in primary schools
• highlights key areas for development, presented in a manageable, easy to
convey way with clear expectations
• provides aspirational goals which will be developed over time (describing
accomplished food teaching)
• stipulates distinctive descriptions of food teaching, rather than generic teaching
standards (which they may be used alongside)

The framework is presented in nine sections:
1. Developing professional competence
2. Taking a whole school approach
3. Teaching the curriculum
4. Managing practical food classes
5. Teaching food preparation and cooking
4 Food teaching in primary schools: A framework of knowledge and skills
6. Designing, making and evaluating food
7. Promoting and applying nutrition
8. Applying aspects of consumer awareness
9. Implementing good food safety and hygiene

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