Classroom Video Food Technology Catalogue

+44 (0) 117 929 1924 www.classroomvideo.co.uk

SPRING / SUMMER 2014

Food Technology Video resources to improve learning outcomes

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Ignite your students’ enthusiasm, and improve learning outcomes with curriculum-aligned video resources for Key Stages 3 – 5.

“Classroom Video have a very comprehensive catalogue of content which covers many relevant and topical subject areas. The updated website is very user-friendly and I was confident that the video content would be current. The choice of subscription lengths for the streamed titles is also helpful when considering budgets.”

Jane Crockere-Learning R&D Assistant, Bridgwater College

33

250+ Design and Food Technology Resources for £179

Our Design and Food Technology Library gives you instant access

to over 100 hours of curriculum-aligned videos, including our

latest releases, on a 1 year streaming license.

Because the resources are streamed via the internet,

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Whether you want students to watch resources in class, or as homework, you’ll have unlimited views of every video in your

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Topics included:

• Food Science

• Food Hygiene and Safety

• Cooking Techniques

• Nutrition and Diet

• Fashion & Textiles

• Engineering

• Graphic Products, CAD, and CAM

• Plastics, Metals, Wood, and Composites

• Construction

• Product Design

• Product Development

• Sustainable Design

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“Classroom video have an excellent range of video content, and their ability to stream resources online is really useful.”

Tom Garner Assistant Head of Science, Bluecoat Academy

3

44

Food Hygiene and Safety

Food Poisoning – Prevention is Better than CureFood-borne illnesses can cause nausea, vomiting, stomach pain, diarrhoea, and fever. This bestselling video resource shows students what food poisoning is, how it is caused, and details effective methods for preventing it. This resource includes comprehensive teaching notes to save you precious planning time.

Food SafetyWith the help of Marks and Spencer, UK, this best-selling video resource uses real-life industrial examples to cover all aspects of food safety. Students see how producers ensure that our food is safe, and are encouraged to make links between industrial practice, and their own food preparation. Includes a comprehensive resource pack, to support your teaching, and improve students' learning outcomes.

2008 • 24 mins • KS 3 – 5 • Additional resources Subtitles • DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • FOODP

1999 • 18 mins • KS 3 – 5 • Additional resources DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • FSAF

BEST SELLING RESOURCE


Kitchen and Food SafetyThis informative video resource compares the right and wrong methods of doing things in the kitchen to avoid danger, and maintain safe practise.

Implementing a Food Safety ProgrammeThis video resource uses a case study approach to demonstrate how, and why, to implement effective food safety practices in the workplace.

Safety in Food HandlingThis video resource provides students with clear practical steps to keep food safe from common contaminants which can cause serious illness.

Safety in the Commercial KitchenWith interviews from industry experts, and examinations of real commercial kitchens, this practical video resource outlines the key health and safety guidelines for a commercial kitchen.

HACCP in ActionThe Hazard Analysis Critical Control Points system (HACCP) identifies hazards, to ensure food safety. This video resource clearly explains this scientific system.

Cleaning and Sanitation in the Food IndustryThis video resource introduces GCSE and A level students to key topics surrounding cleanliness and sanitisation in the food industry.

2008 • 27 mins • KS 3 – 5 • Additional resources DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • KITCH

2006 • 30 mins • KS 3 – 5 • Additional resources DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • IMPLE

2003 • 26 mins • KS 3 – 5 • Additional resources DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • SAFET5

2008 • 27 mins • KS 3 – 5 • Additional resources Subtitles • DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • SAFEIN

2005 • 28 mins • KS 4 – 5 • Additional resources DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • HACCP

2009 • 24 mins • KS 3 – 5 • Additional resources Subtitles • DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • SANIT

ContentsFood Hygiene and Safety ..................4

Cooking Techniques .............................5

Nutrition, Diet, and Food Intolerances ........................5

Food Science and Preservation ....................................6

Product Development ........................6

Ethical and Cultural Issues ................7

Producers Details

An international producer of audio-visual resources, committed to increasing learner engagement at all levels of education.

For over 30 years, Classroom Video have been producing outstanding video teaching resources, with a focus on UK-made, curriculum-fit programmes.

BBC Active offers some of the world’s finest television programmes to enrich your next class.

Pumpkin Interactive specialises in producing high-quality educational resources for students aged 14-18.

Open University Worldwide produce resources with an international reputation for quality, innovation, and accessibility.

Video resources to improve learning outcomes

55

Cooking Techniques

Nutrition, Diet, and Food Intolerances

Food Hygiene and Safety

All About NutrientsThis video resource shows students the importance of eating a balanced and nutritional diet. The functions of nutrients are clearly explained, along with the different types of energy sources in food. Students will learn about the difference between macro and micro nutrients, the importance of eating a variety of food types, and the health problems associated with a poor diet. Includes a comprehensive resource pack to support teaching of this topic.

The Cooking process – How Food ChangesThis bestselling video resource looks at the changing characteristics of food during the cooking process. Students will learn how carbohydrates, proteins, and fats are affected by cooking, and how the addition or substitution of an ingredient, or an alternative cookery method, can make a dish unique and exciting.



Menu PlanningThis video resource explains how the nutrients we require change throughout our lives. Students are shown how to plan nutritious meals for toddlers, pregnant women, and the elderly.

Cooking TechniquesIn this practical video resource, a professional chef demonstrates some common cooking techniques. This is a great resource to support students who have never cooked before, and to prepare for GCSE practical examinations.

Food Allergies and IntolerancesWhat is the difference between food allergy and intolerance? This video resource comprehensively answers this question.

Creative Cakes: Basic TechniquesThe first in a two-part series, this practical guide introduces students to several basic techniques used in cake decorating.

Achieve a Healthy LifestyleThis video resource encourages students to evaluate controversial nutrition topics including organic foods, GM foods, MSG, and food allergies.

Small Kitchen AppliancesThis video resource shows students how to select, use, and care for a range of small kitchen appliances.

Dietary Supplements – Health or Hype?Do we need dietary supplements? This video resource explores the supplements industry, and explains the effect supplements have on the body.

Creative Cakes: Beyond the BasicsThe second instalment of this series shows students more advanced techniques in cake decorating, such as transfers, coloured piping, and creating icing roses.

2010 • 25 mins • KS 4 – 5 • Additional resources Subtitles • DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • VEA1006

2012 • 25 mins • KS 3 – 4 • Additional resources Subtitles • DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • LZE12003


2009 • 15 mins • KS 3 – 4 • Additional resources Subtitles • DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • CLASS3


2005 • 28 mins • KS 4 – 5 • Additional resources DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • CREA1

2010 • 18 mins • KS 3 – 4 • Additional resources Subtitles • DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • CLV1006

2005 • 29 mins • KS 3 – 4 • Additional resources DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • CREA

2009 • 24 mins • KS 3 – 4 • Additional resources Subtitles • DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • ALLABOU



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66

Food Science and Preservation

Video resources to improve learning outcomes

Product Development

Sensory Analysis and Testing TechniquesFilmed at a school in Kent, with input from a senior examiner, this bestselling video resource reveals how to use appropriate sensory analysis techniques during the various stages of the food product design process. Students will learn how to set up fair and effective tests, and how to accurately record results. A fantastic resource to show students how to create a food product that meets clear design specifications, and the needs of a target market.

Food LabelsHelp students understand what food labelling consists of, and why it is necessary, with this fantastic video resource. Students will be introduced to the laws concerning food labels, the reasons why consumers are attracted to certain products over others, and how manufacturers work hard to achieve this. This resource includes comprehensive teaching notes, to support teaching, and improve learning outcomes.

Functional Properties of FoodThis bestselling video resource explores the physical, chemical, and sensory functions of different food products. Students will be introduced to the importance of denaturation, dextrinisation, emulsification, and maillard browning. This is an excellent resource for your GCSE and A level Food Technology students, and comes with a comprehensive resource pack, to support teaching of this topic.

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Food Preservation TechniquesThis bestselling video resource explains why foods are preserved, the differences between natural and artificial preservatives, and various preservation techniques.


Using Microbes in FoodUsing clear examples, this video resource shows students the key functions of microbes in nutrition, and the food manufacturing process.

Sustainable Food Product DesignThis video resource takes students on a journey through each stage of the food product design process, identifying the elements that are essential for sustainable product design.

All About AdditivesThis video resource introduces students to food additives including colours, flavours, emulsifiers, gelling agents, stabilisers, and processing aids.

Sustainable PackagingThis video resource explores how the food industry is responding to pressure to use less packaging, while ensuring products still look good, and get to the shelves intact.

Chemistry of CookingThis video resource reveals the physical and chemical changes that occur when food is cooked, including coagulation, gelatinisation, and crystallisation.

2011 • 22 mins • KS 4 – 5 DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • CUK1004



2010 • 33 mins • KS 4 – 5 DVD £59 • 1 yr streaming £40 3 yrs streaming £60 • PUMPK12

2000 • 19 mins • KS 4 – 5 • Additional resources DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • CCOO

2009 • 34 mins • KS 4 – 5 • Additional resources Subtitles • DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • MICROBE

2011 • 22 mins • KS 4 – 5 • Additional resources DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • CUK11005

2009 • 17 mins • KS 3 – 5 • Additional resources DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • CLASS2

2007 • 26 mins • KS 4 – 5 • Additional resources Subtitles • DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • FUNC

77

Ethical and Cultural Issues

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Global Cuisine – Indian and JapaneseThis bestselling video resource provides students with a fascinating insight into Indian and Japanese cuisine. Students will see the differences between the types of food eaten in each country, and the ways in which food is prepared, served, and eaten. This is a great resource to develop your students’ cultural awareness of food customs in countries other than their own.

Global Food EquityIn this informative video resource, students will hear from leading health experts at Oxfam and the Red Cross, as they discuss why food inequity occurs, the effects of malnutrition, and what’s being done to address the problem. This is an ideal resource for food technology students, offering essential information on the social and political aspects of food distribution. Includes a comprehensive resource pack to support teaching of this topical subject.



BEST SELLING RESOURCE BEST SELLING RESOURCE

Food for Special NeedsThis video resource reveals the foods that are central to some of the world’s major social, cultural, and religious occasions.

Food Super HighwayThis video resource reveals the fascinating path our food takes to reach local supermarkets, looking at the role of technology, and the environmental cost of importing food. Distributed under licence from Educational Publishers LLP.

Multicultural FoodThis video resource explores the food traditions in four very different cultures: Japanese, Lebanese, Italian, and Australian Aboriginal.

Convenient FoodIn the UK, convenience food is a multi-million pound industry, but what is this food doing to the nation's health, and should retail giants be doing more to encourage healthy eating?

2005 • 29 mins • KS 4 – 5 • Additional resources DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • FOODS5

2009 • 49 mins • KS 4 – 5 DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • BBC09108

1998 • 23 mins • KS 3 – 4 • Additional resources Subtitles • DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • MFOO

2006 • 25 mins • KS 4 – 5 DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • CONVE

Because Food Matters"This series is particularly helpful in explaining the moral, ethical, social, and cultural aspects of food supply, and can be directly related to the classification and selection of materials and components sections of the curriculum." Just4Food, Issue 22.

Does it Matter How our Food is Produced?The first episode in this critically acclaimed series looks at how our food is produced. Students will see how both animal and crop farming have dramatically changed over the past 100 years, and the environmental concerns that this raises.

2008 • 24 mins • KS 4 – 5 • Additional resources DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • MATTER

Local or Imported – How to Decide?This episode looks the issue of 'food miles' in terms of how they affect the planet, impact on our carbon footprint, and influence consumer decision-making.

2008 • 17 mins • KS 4 – 5 • Additional resources DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • LOCAL

Fairtrade – Who Benefits?The final episode in this series looks at how the Fairtrade scheme benefits farmers in poorer countries. Students are encouraged to critically evaluate the potential advantages and disadvantages of Fairtrade.

2008 • 19 mins • KS 4 – 5 • Additional resources DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • FAIRT

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SPECIAL OFFER: Buy any two titles from Because Food Matters, get one FREE.

Save Time!Many of our video resources come with free

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SPECIAL OFFER: 250+ Design and Food Technology

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Classroom Video Food Technology Catalogue