STUDENT and graduate teachers from the University of Worcester were given a masterclass in cooking fish to take back to their own classrooms.
The workshop, laid on specially at the University as part of a national scheme, was designed to give budding and newly-qualified food teachers greater confidence in preparing such dishes and pass those skills to their pupils.
Under the instruction of Simon Gray, senior associate at the Food Teachers Centre, participants produced a number of fish dishes and were taught skinning and filleting of fish, knife skills, sauce making and safety when preparing shellfish.
The session was part of the Fish in Schools Hero programme run by the Food Teachers Centre, a platform for secondary school teachers and funded by the Fishmongers Company Charitable Trust.
Senior lecturer in PGCE Design and Technology (Food), Sue Parker-Morris, said: “The more experience and opportunities we can provide our trainees with modelling classroom practice, the more enhanced their knowledge, making them stand out to future employers.
“In addition, the more complex skills they can teach their pupils, the better chance these pupils have of accessing the higher GCSE grades.”
