This course has been specifically created for secondary school food teachers. It will help to provide a foundation upon which the GCSE/National 5 specifications may be taught.
The course covers:
- Module 1: Proteins
- Module 2: Carbohydrates
- Module 3: Fats
- Module 4: Enzymic browning
- Module 5: Raising agents
Each module includes a short test, providing you with feedback on your progress.
On successful completion of a final assessment, a personalised certificate is created. (The final assessment may be repeated).
The course will take approximately 2-3 hours to complete but does not have to be completed all at once. You can complete the course at your own pace – there is no time limit.
Your views are important to us and we welcome any feedback you would like to send. You can contact us by email: email@example.com
We would like to extend our thanks to Ken Spears for providing technical advice and suggested content. Ken is a Fellow of the Institute of Food Science and Technology and An Associate Lecturer at Anglia Ruskin University.