HCC inspires teachers as well as students
HCC inspires teachers as well as students
The tables were turned in the classroom recently when Hybu Cig Cymru – Meat Promotion Wales (HCC) paid a visit to help not only educate students but their teachers too.
Elwen Roberts, consumer executive of HCC, (left) with teachers during workshops on the importance of a balanced diet.
HCC organised two practical school sessions to highlight the quality and versatility of Welsh red meat and to explain how it can be included as part of a healthy, balanced diet.
An interactive workshop, arranged in partnership with Meat and Education, was held at Dyffryn School, Port Talbot, to provide support for teachers of GCSE, BTEC and A-level courses in food, catering, food technology, home economics and nutrition.
Most of the teachers came from schools in Port Talbot, Llandeilo, Swansea and Cardiff.
“The purpose of the workshop was to provide ideas and inspiration for food teachers on how to include red meat in their lesson plans and introduce recipe ideas to their students,” said Elwen Roberts, HCC’s consumer executive. “The focus was on food skills, cooking and nutrition in the curriculum, and core competencies were also discussed.
“Sixteen teachers attended the session which also included an opportunity to learn and develop basic and more challenging butchery skills. In addition, we prepared three dishes using different cuts of meat that could be replicated in school – Welsh Beef mince calzone, Welsh Lamb wellington and stuffed tenderloin of pork.
“We also distributed free resources for use in the classroom, including hygiene information and recipe leaflets to encourage creative cooking in KS3, GCSE and A-level.”
The feedback received at the end of the event was very positive with all attendees agreeing that the introduction to using red meat to meet the requirements of the National Curriculum was very useful.
Student course
Elwen Roberts also visited Hawarden High School in north Wales earlier this month to conduct a workshop for sixth-form students.
She said: “This session was geared towards 17-18 year olds who will be leaving the comfort of their home and heading for University. I explained the importance of a balanced diet and how to cook healthy meals on a budget using red meat from Wales. We also focused on food hygiene and storage.
“The students were very interested to see the different cuts of meat and thoroughly enjoyed tasting the Sausage and Bean Feast and Welsh Lamb Stir Fry that was prepared during the session. I hope that I inspired them to opt for a healthier, home-made dish rather than a ready-meal when they leave home!”
