Hybu Cig Cymru – Meat Promotion Wales (HCC) has joined with the Welsh Joint Education Committee (WJEC) in providing training and resources for schoolteachers who are delivering the new GCSE in Food and Nutrition.
A number of training sessions for teachers are being held across Wales, with the most recent this week in Llandudno’s St. George’s Hotel and the Ivy Bush in Carmarthen.
The new qualification, introduced in September, addresses a range of hot topics, including food traceability and the influence of diet on health, as well as preparing students for a range of careers in the food industry, nutritional science, and hospitality.
HCC is developing a range of engaging resources for teachers on the science behind the production and preparation of meat, the role of red meat in a balanced diet, and how food is traced from farm to fork to ensure high standards through schemes such as PGI (Protected Geographical Indication) for Welsh Lamb and Welsh Beef.
The Welsh red meat body is continuing to develop resources for teachers, with many useful materials already available on its newly-revamped trade website, HCCTrade.co.uk.
HCC Consumer Executive Elwen Roberts is taking part in many professional development events during 2017 to support teachers in the classroom.
“Teachers were really appreciative of the resources that we were able to provide, covering topics such as how meat is prepared, what happens to it when it’s cooked, and what nutrients it can provide in a balanced diet,” said Elwen.
“The new GCSE in Food and Nutrition is a broad-based qualification which provides a foundation for a wide range of potential careers,” she added. “I’m delighted that HCC and Meat and Education are developing our range of resources, and working with WJEC to provide support to teachers in the classroom. We’re still working on making more materials available in both languages, and look forward to more events like this in all corners of Wales.”