As part of our education partnership with the British Nutrition Foundation and Food a Fact of Life we ran a half-day training session for non-specialist secondary school teachers on October 1.
The delegates received insight into the provenance of flour and practical instruction on how to cook with flour in a one-hour lesson.
The session was also joined by Steve Britton, who shared his expertise on the milling process and gave some insight into careers in the milling industry.
Feedback from the session has been extremely positive with all respondents agreeing that they feel more informed about flour as an ingredient and more confident using flour in a practical food skills lesson going forward.
In addition, 92 percent said that, based on this training, they would update their lesson plans and activities.