Teachers help students understand meat provenance

North Welsh teachers have been shown the importance of communicating food origins to their students.

Educators from the region gathered at a training course organised by Hybu Cig Cymru Meat Promotion Wales (HCC) and education consortium GwE to discuss food provenance and how to deliver a new GCSE food qualification in secondary schools.

The event provided teachers with the opportunity to take part in practical hands-on sessions which they can take back to the classroom to teach pupils about the science behind the preparation of meat and other foods.

Food provenance is considered an issue by HCC, with many youngsters not understanding where their food comes from. Launched this year by the Welsh Joint Education Committee, the new GCSE in Food and Nutrition will provide students with a better understating on these issues.

I was delighted to see teachers from across north Wales at the event is Ysgol David Hughes, said Elwen Roberts (pictured, left), HCCs consumer executive.

The new GCSE in Food and Nutrition, which replaces some of the old qualifications, is a very positive step in dealing with the science of food, food preparation and balanced diets. It also gets to grips with food traceability and provenance. Schemes such as PGI (Protected Geographical Indication), of which Welsh Lamb and Welsh Beef are part, give confidence to consumers about the origin and quality of their food.

HCC and Meat and Education have developed a range of learning resources designed to help teachers deliver the new GCSE, including ideas for students written investigation projects which count for a fifth of the final mark.

Our resources illustrate how red meat is a high biological value protein, containing many essential nutrients required as part of a balanced diet. We also have resources explaining the composition of red meat and how different processes and cooking methods affect the texture of meat, added Roberts.

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