PGCE in Food & Nutrition

Overview

• 10 months course
• Applications via DfE ‘Get into teaching’ website from October 2024
• Qualifies for DfE bursary, currently £25k (2024-25)
• The first national PGCE in Food and Nutrition which will be delivered from London as well as four other regional locations
• Students will be based at placement schools in these locations
• Ten days subject specialist training will be delivered asynchronously by UoR via their VLE
• Ten days in person subject specialist skills sessions will be delivered jointly by Leiths/UoR at a school located near to their placement school
• Each in-person subject specialist skills session will include half a day subject specialist ‘theory’ delivered by UoR, and half a day practical application delivered by Leiths
• Ten days practical cooking ‘pre-learning’ sessions will be provided by Leiths via their portal, comprising 30 x recipes for students to follow via ‘cook-a-long’ videos at home in their own time, with photos and evaluation to be uploaded for evidence

Ten days (30 recipes) independent learning practical cooking sessions

• Delivered via Leiths Portal
• 30 x Leiths recipes designed to teach all the culinary skills required to deliver current Food qualifications (GCSE in Food Preparation & Nutrition, Leiths and other vocational Level 2 & Level 3 food/culinary qualifications)
• All recipes and supporting notes provided
• Each recipe features a Leiths ‘cook-a-long’ video enabling students to master a wide range of skills and recipes taught by a Leiths Chef
• Students can gain confidence in these techniques by cooking these recipes as many times as they like at home in their own time
• Expectation that all the recipes are made at least once, with photos and evaluation uploaded as evidence

Ten days in person subject specialist skills days

Each day will comprise a morning ‘theory session’ delivered by UoR and an afternoon hands on ‘practical skills session’ delivered by Leiths. All ingredients, supporting teaching and learning notes provided.

Session 1

The history and development of Food Teaching and the current curriculum; the art of demonstration and an introduction to the Food Teacher Centre.

Session 2 

Designing and implementing an engaging food curriculum and cross curricular teaching through food.

Session 3 

Setting up and managing a food department and how to build a cost-effective scheme of work.

Session 4 

Setting up and managing a practical food room and practical food lessons .

Session 5 

Managing Health and Safety and food safety in practical food lessons.

Session 6 

Delivering practical food lessons and incorporating food science effectively.

Session 7 

Food and nutrition subject knowledge and the importance of presentation and plating in practical food lessons.

Session 8 

Progression, differentiation and assessment, including the importance of food photography, annotation and effective evaluation.

Session 9 

Managing, marking and moderating and marking of practical assessments including GCSE Food Preparation and Nutrition non-exam assessments (NEA’S) and other vocational qualifications.

Session 10 

Preparing and delivering a practical interview task at a food teaching job interview.

Course Dates (applications closed)

2026

• 16th September
• 30th September 
• 14th October
• 21st October
• 16th December

2027

• 24th February
• 10th March
• 28th April
• 19th May
• 9th June

• Reflective diary compiled after each in person session
• 1500 written assessment and literary review

Book and secure your place

To book, click ‘Book now’ and you will be taken to the University of Roehampton ‘short course’ bookings portal.

What to bring to the in-person days:

• A notebook and pen/pencils
• A refillable water bottle
• Packed lunch

Allergies and Intolerances

We are happy to make adjustments where possible.

Please read our full policy on allergies and dietary restrictions here.