Date(s) - 02/05/2018
9:15 am - 3:30 pm

Duration: 3 days
Dates and Time: 2nd May 2018 (9:15am - 3:30pm), 9th May 2015 (9:15am - 3:30pm), and 16th May 2018 (9:15am - 3:30pm)
Lead Facilitators: Jo Ingleby (BBC Chef of the Year 2015)
Audience: Practitioners working in a leadership role in the Early Years Foundation Stage (EYFS), Chefs and those interested in working with food with early years children
Bristol Standard Dimension links:

Cost: £300.00

Redcliffe Nursery School and Children's Centre

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This three day course will introduce the Food Project : experimental cookery with early years children and KS1.
Find out how the project evolved and learn how to develop one at your setting. Learn about linking growing produce to exploring ingredients and cooking.
Key Aims – The course will enable you to:
  • Understand the ethos and benefits of experimental cookery with young children
  • Follow children’s multi-sensory exploration rather than recipes
  • Develop your confidence working with young children and food and the role the adult plays
  • Understand the importance of documentation and observation
  • Gain cookery skills & confidence in the kitchen
  • Develop an understanding of providing a safe environment for experimental cookery while encouraging children to follow their own lines of enquiry
Visit to our allotment at Windmill Hill City Farm and understand the importance of linking food and growing
This is an accredited course and you will receive a Nationally recognised qualification

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This course is provided by Redcliffe Nursery School and Children's Centre

You can book any of our courses online by clicking here.
Please read our booking Terms and Conditions here.