| Maximum number
of pupils. |
Your pupils will be split into two groups in order
for them to be able to access the equipment in R1 and ensure that
there is adequate supervision.
Due to this the maximum number of pupils is 32. |
| When is this
opportunity available? |
Throughout the academic year 2008-2009. Book Early
to avoid disappointment. |
| Duration of
the Opportunity? |
This learning opportunity will require a full day to
complete. Your pupils will be split into two groups (a maximum of
16 pupils per group). At any one time one group will be engaged in
an activity in R1. |
| Where will
your class work? |
St Helens City Learning Centre - Rainhill |
| Expectations
of the Class Teacher and preparations prior to your visit. |
Through prior discussions, students to have developed
their criteria for their design proposals and suggest ways to proceed.
The class teacher will need to look at the resources the CLC has available
to support the learning and teaching of the activity and be ready
to use these resources on arrival at the centre or have prepared their
own resources for use at the centre. |
| Expectations
of the Class teacher whilst at the CLC. |
Your class will be split into two groups. At any one
time half of your students will be engaged in an activity with one
of the CLC specialist Food Technology Teachers.
The other group will be engaged in work supporting this with you and
your staff.
The CLC encourages the class teacher to bring resources to the CLC
in order to support the learning in these sessions.
If you require the use of an interactive board or PCs please state
this at the time of booking as you will automatically be
booked into a room with facilities for 'paper-based learning' and
the use of a DVD via a large display screen. |
| How will CLC
staff support this activity? |
The CLC staff will support deliver the taste testing
of existing products and the making of the shortbread activity. All
booked zones will be prepared prior to you visit to the CLC. |
| Resources |
The CLC will provide all the ingredients for this activity
at a cost of £1.25 per head.
The CLC will invoice your school after your visit. |
| Method of making
the Biscuits |
- Measure the Flour and Sugar on the scales and add to the mixing
bowl
- Cut the butter into small pieces
- Rub the butter into the flour with your fingertips until it
looks like breadcrumbs
- Gently knead the mixture until it sticks together and forms
a dough
- Roll out onto a lightly floured surface until the dough is about
0.5cm thick
- Cut out with a cutting tool
- Place on greaseproof paper ready to go into the conveyor oven
|
| Refreshments
|
Schools need to ensure that pupils bring a packed lunch
and drinks (water only) with them if the learning activity runs over
lunch time. |
| Travel Costs |
The CLC will contribute up to £45 towards the cost of travel that you book through a competitively priced coach company. |
A
'full day' learning opportunity for year 7 pupils to develop their understanding
of 'designing and making' with food and the importance of healthy eating.
Pupils will make use of several of our Learning and Communication rooms
at the CLC but in particular they will utilize our fantastic new state-of-the-art
facility: The Food Research and Development room.
