Be prepared.

Teaching Food Tech to the under-11’s within the constraints of timetable blocks was quite a challenge. In addition to the practical activity there was always some science, often maths, invariably geography and history…..never mind the interruptions by visitors or just curious colleagues. Inevitably organisation was key. Planning ahead meant time spent before the lesson weighing out the ingredients each child would need and getting out all their equipment. This level of organisation is worthwhile out of the school environment as it can prevent errors and mishaps in our kitchens too. It’s always a good idea to check we have all our ingredients before we start, getting them weighed out saves time during the mixing process – and if the doorbell(or phone) rings you will immediately know if you added the sugar !