FB3PFE-Science and Food Technology Education Project

Module Provider: Food and Nutritional Sciences
Number of credits: 40 [20 ECTS credits]
Level:6
Terms in which taught: Autumn / Spring term module
Pre-requisites:
Non-modular pre-requisites: FB3PFE can be chosen as an alternative to FB3PFB (provided that there are enough places)
Co-requisites:
Modules excluded:
Current from: 2021/2

Module Convenor: Prof Bob Rastall
Email: r.a.rastall@reading.ac.uk

Type of module:

Summary module description:

To give students the experience of Science and Food Technology education through a mentoring scheme carried out with Science and Food Technology teachers in local schools.

Aims:

• To give students the experience of Science and Food Technology education through a mentoring scheme carried out with Science and Food Technology teachers in local schools


• To help students gain confidence in communicating their subject and to


• develop strong organisational skills


• To enable students to understand how to address the learning needs of pupils and devise and develop suitable teaching aids to engage pupils at the relevant level


• To inspire a new generation of prospective undergraduates by providing role models for school pupils


• To help teachers by providing an assistant who can work with and support pupils at any point on the ability spectrum.

Assessable learning outcomes:

• Students will gain a broad understanding of many of the key practical aspects of teaching Science and Food Technology in schools


• Students should be able to plan, resource and deliver a selected teaching activity


• Students will have gained experience of explaining and answering questions on Science and Food Technology at all relevant levels and demonstrating certain aspects of practical Science/Food Technology in front of groups of pupils


• Students will be expected to closely analyse a particular problem or learning issue, to carry out an in depth study, collect results and draw conclusions which will be recorded and compiled in a log book


• Students will be expected to produce a full report on the project, referring to the literature where appropriate and drawing conclusions. They should be able to present their results in a logical and legible form in their written report


• Students should be cap able of discussing their project report in a viva and able to respond to questions on their presentation.

Additional outcomes:

Students will be given the opportunity to apply the knowledge they have acquired during their degree programmes to help and enhance the learning of science and food related subjects in schools. Furthermore students will become role models for the pupils and in this way will be able to help and advice pupils with enquiries regarding the university experience and choice of degree programmes

Outline content:

Students will be assigned to work with a member of staff from the providing department and the school. Students will be given basic training in working in a school environment. Initial contact in the school will be in an observational role as a classroom assistant. Following this the teacher will assign the student specific teaching tasks. Students will carry out an individual project designed to demonstrate that the student can analyse a particular teaching and learning problem and devise an d prepare appropriately targeted teaching materials. A full description of the module content, delivery and assessment is included in the handbooks (‘UG handbook’ and ‘Assessment handbook’) provided to the students at the start of the project.

Global context:

Many of the skills students are being trained to acquire or develop here (e.g.; communication skills) are transferable and applicable to many types of jobs not only to jobs in Education.

Brief description of teaching and learning methods:

An initial lecture session will describe the aims and methods of the project scheme. Most of the learning will be self-directed with the exception of occasional tutorial sessions with the supervisor.