ABSTRACT
This chapter aims to help food teachers understand and take into account the range of issues involved in the successful teaching of food within the lower, upper and post-16 secondary school curriculum and also be aware of food studies across the school. It includes developing an understanding of the concept of designing and making with food in design and technology and acquiring the technical knowledge and skills required for planning effective food teaching and scientific experimental food activities in the classroom. Advice is provided on how food teachers can audit their subject knowledge and skills to understand and apply the range of teaching strategies and approaches that can be used effectively when teaching food in the secondary school curriculum.
