{"id":374,"date":"2019-08-07T08:50:32","date_gmt":"2019-08-07T08:50:32","guid":{"rendered":"https:\/\/blogs.qualifications.gov.scot\/hospitalityfoodanddrink\/?p=374"},"modified":"2019-08-07T08:50:32","modified_gmt":"2019-08-07T08:50:32","slug":"functional-properties-of-food","status":"publish","type":"post","link":"https:\/\/blogs.qualifications.gov.scot\/hospitalityfoodanddrink\/2019\/08\/07\/functional-properties-of-food\/","title":{"rendered":"Functional properties of food"},"content":{"rendered":"<h2>Functional properties of food<\/h2>\n<p>An online course that focuses on the functional properties of proteins, carbohydrates and fats. In addition, it covers enzymic browning and raising agents.<\/p>\n<div class=\"content-block\">\n<header class=\"component__title\">\n<h3>Description<\/h3>\n<\/header>\n<p>The <em>Functional properties of food<\/em> course has been specifically created for secondary school food teachers throughout the UK. It will help to provide a foundation upon which the GCSE\/National 5 specifications may be taught. The course usually costs \u00a345. However, <em>Food \u2013 a fact of life<\/em> is making 1,000 complimentary access codes available to secondary food teachers.\u00a0 <em>(For support on how to register and access the course, please view the support videos &#8211; <a href=\"https:\/\/www.youtube.com\/playlist?list=PLSXnX8lDffhTM6fXmYZLBnAQahoN5VgHm&amp;disable_polymer=true\" target=\"_blank\" rel=\"noopener noreferrer\" data-anchor=\"?list=PLSXnX8lDffhTM6fXmYZLBnAQahoN5VgHm&amp;disable_polymer=true\">click here<\/a>.)<\/em><\/p>\n<p>The course covers:<\/p>\n<ul>\n<li>Module 1: Proteins<\/li>\n<li>Module 2: Carbohydrates<\/li>\n<li>Module 3: Fats<\/li>\n<li>Module 4: Enzymic browning<\/li>\n<li>Module 5: Raising agents<\/li>\n<\/ul>\n<p>Each module includes a short test, providing you with feedback on your progress.\u00a0On successful completion of a final assessment, a personalised certificate is created. (The final assessment may be repeated).\u00a0The course will take approximately 2-3 hours to complete but does not have to be completed all at once. You can complete the course at your own pace \u2013 there is no time limit.<\/p>\n<p>Note: To ensure that the complimentary places are used, any course that is not activated, or that is not completed within three months of initial registration, will be deleted to allow another teacher the opportunity to undertake the course.<\/p>\n<\/div>\n<div class=\"content-block\">\n<header class=\"component__title\">\n<h3>What will be covered?<\/h3>\n<\/header>\n<ul>\n<li>The online course focuses the functional properties of proteins, carbohydrates and fats. In addition, it covers enzymic browning and raising agents.<\/li>\n<li>Links to <em>Food \u2013 a fact of life<\/em> resources and experiments are provided.<\/li>\n<li>Suggestions for further reading and sources of information, including a glossary of terms.<\/li>\n<\/ul>\n<\/div>\n<div class=\"content-block\">\n<header class=\"component__title\">\n<h3>Why attend?<\/h3>\n<\/header>\n<ul>\n<li>Update knowledge to enhance teaching and learning about food science.<\/li>\n<li>Signposts to free editable resources for use in the classroom will be highlighted.<\/li>\n<li>Sources of further support and information will be made available.<\/li>\n<li>A certificate of completion will be provided \u2013 useful as evidence for your professional development and performance management.<\/li>\n<li>The online course supports the <a href=\"https:\/\/www.nutrition.org.uk\/foodinschools\/competences\/foodteachingframework.html\"><em>Food teaching in primary and secondary schools: a framework of knowledge and skills<\/em><\/a>\u2013 backed by government.<\/li>\n<\/ul>\n<\/div>\n<div class=\"content-block\">\n<header class=\"component__title\">\n<h3>Audience<\/h3>\n<\/header>\n<p>Trainee and practising secondary teachers across the UK.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Functional properties of food An online course that focuses on the functional properties of proteins, carbohydrates and fats. In addition, it covers enzymic browning and raising agents. Description The Functional properties of food course has been specifically created for secondary school food teachers throughout the UK. It will help to provide a foundation upon which&hellip;<\/p>\n","protected":false},"author":38,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/blogs.qualifications.gov.scot\/hospitalityfoodanddrink\/wp-json\/wp\/v2\/posts\/374"}],"collection":[{"href":"https:\/\/blogs.qualifications.gov.scot\/hospitalityfoodanddrink\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.qualifications.gov.scot\/hospitalityfoodanddrink\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.qualifications.gov.scot\/hospitalityfoodanddrink\/wp-json\/wp\/v2\/users\/38"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.qualifications.gov.scot\/hospitalityfoodanddrink\/wp-json\/wp\/v2\/comments?post=374"}],"version-history":[{"count":1,"href":"https:\/\/blogs.qualifications.gov.scot\/hospitalityfoodanddrink\/wp-json\/wp\/v2\/posts\/374\/revisions"}],"predecessor-version":[{"id":375,"href":"https:\/\/blogs.qualifications.gov.scot\/hospitalityfoodanddrink\/wp-json\/wp\/v2\/posts\/374\/revisions\/375"}],"wp:attachment":[{"href":"https:\/\/blogs.qualifications.gov.scot\/hospitalityfoodanddrink\/wp-json\/wp\/v2\/media?parent=374"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.qualifications.gov.scot\/hospitalityfoodanddrink\/wp-json\/wp\/v2\/categories?post=374"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.qualifications.gov.scot\/hospitalityfoodanddrink\/wp-json\/wp\/v2\/tags?post=374"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}