SPECIAL OFFER:
250+ Design and Food Technology titles for £179 – see Pg.3 for details
SPRING / SUMMER 2014
Food Technology Video resources to improve learning outcomes
+44 (0) 117 929 1924 www.classroomvideo.co.uk
Create Outstanding Lessons Ignite your students’ enthusiasm, and improve learning outcomes with curriculum-aligned video resources for Key Stages 3 – 5.
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“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 Crocker e-Learning R&D Assistant, Bridgwater College
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250+ Design and Food Technology Resources for £179 All you need is an internet connection. 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, no additional software is required. If you have an internet connection, you’re ready to stream! Whether you want students to watch resources in class, or as homework, you’ll have unlimited views of every video in your library, anytime, anywhere, for the duration of your license. You’ll also get a huge bank of free teaching notes, helping to support your teaching, and improve students’ learning outcomes.
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“Classroom video have an excellent range of video content, and their ability to stream resources online is really useful.”
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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
Tom Garner Assistant Head of Science, Bluecoat Academy
How to order Phone +44 (0) 117 929 1924 Fax 0117 930 4345 Email orders@classroomvideo.co.uk
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Food Hygiene and Safety Contents
BEST SELLING RESOURCE
Food Hygiene and Safety...................4
Kitchen and Food Safety This informative video resource compares the right and wrong methods of doing things in the kitchen to avoid danger, and maintain safe practise.
Cooking Techniques..............................5 Nutrition, Diet, and Food Intolerances.........................5 Food Science and Preservation.....................................6 Product Development.........................6 Ethical and Cultural Issues.................7
2008 • 27 mins • KS 3 – 5 • Additional resources DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • KITCH
Food Poisoning – Prevention is Better than Cure Food-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.
Safety in Food Handling This video resource provides students with clear practical steps to keep food safe from common contaminants which can cause serious illness.
2003 • 26 mins • KS 3 – 5 • Additional resources DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • SAFET5
HACCP in Action The Hazard Analysis Critical Control Points system (HACCP) identifies hazards, to ensure food safety. This video resource clearly explains this scientific system.
2008 • 24 mins • KS 3 – 5 • Additional resources Subtitles • DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • FOODP
BEST SELLING RESOURCE
2005 • 28 mins • KS 4 – 5 • Additional resources DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • HACCP
Implementing a Food Safety Programme This video resource uses a case study approach to demonstrate how, and why, to implement effective food safety practices in the workplace.
2006 • 30 mins • KS 3 – 5 • Additional resources DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • IMPLE
Producers Details For over 30 years, Classroom Video have been producing outstanding video teaching resources, with a focus on UK-made, curriculum-fit programmes. An international producer of audio-visual resources, committed to increasing learner engagement at all levels of education. Open University Worldwide produce resources with an international reputation for quality, innovation, and accessibility.
Food Safety With 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.
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With 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. 2008 • 27 mins • KS 3 – 5 • Additional resources Subtitles • DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • SAFEIN
Cleaning and Sanitation in the Food Industry
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.
Safety in the Commercial Kitchen
This video resource introduces GCSE and A level students to key topics surrounding cleanliness and sanitisation in the food industry.
1999 • 18 mins • KS 3 – 5 • Additional resources DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • FSAF
Video resources to improve learning outcomes
2009 • 24 mins • KS 3 – 5 • Additional resources Subtitles • DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • SANIT
Cooking Techniques BEST SELLING RESOURCE
The Cooking process – How Food Changes This 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.
2010 • 24 mins • KS 3 – 4 • Additional resources Subtitles • DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • VEA1004
Cooking Techniques
Small Kitchen Appliances
In 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.
This video resource shows students how to select, use, and care for a range of small kitchen appliances.
2009 • 15 mins • KS 3 – 4 • Additional resources Subtitles • DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • CLASS3
2012 • 25 mins • KS 3 – 4 • Additional resources Subtitles • DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • LZE12003
Creative Cakes: Basic Techniques
Creative Cakes: Beyond the Basics
The first in a two-part series, this practical guide introduces students to several basic techniques used in cake decorating.
The second instalment of this series shows students more advanced techniques in cake decorating, such as transfers, coloured piping, and creating icing roses.
2005 • 29 mins • KS 3 – 4 • Additional resources DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • CREA
2005 • 28 mins • KS 4 – 5 • Additional resources DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • CREA1
Nutrition, Diet, and Food Intolerances BEST SELLING RESOURCE
All About Nutrients This 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.
BEST SELLING RESOURCE
Menu Planning
Achieve a Healthy Lifestyle
This 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.
This video resource encourages students to evaluate controversial nutrition topics including organic foods, GM foods, MSG, and food allergies.
2011 • 19 mins • KS 4 – 5 • Additional resources Subtitles • DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • VEA11096
2010 • 25 mins • KS 4 – 5 • Additional resources Subtitles • DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • VEA1006
Food Allergies and Intolerances
Dietary Supplements – Health or Hype?
What is the difference between food allergy and intolerance? This video resource comprehensively answers this question.
2009 • 24 mins • KS 3 – 4 • Additional resources Subtitles • DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • ALLABOU
2010 • 18 mins • KS 3 – 4 • Additional resources Subtitles • DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • CLV1006
Do we need dietary supplements? This video resource explores the supplements industry, and explains the effect supplements have on the body. 2011 • 16 mins • KS 4 – 5 • Additional resources Subtitles • DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • VEA11102
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Food Science and Preservation BEST SELLING RESOURCE
Functional Properties of Food This 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.
2007 • 26 mins • KS 4 – 5 • Additional resources Subtitles • DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • FUNC
BEST SELLING RESOURCE
Food Preservation Techniques
All About Additives
This bestselling video resource explains why foods are preserved, the differences between natural and artificial preservatives, and various preservation techniques.
This video resource introduces students to food additives including colours, flavours, emulsifiers, gelling agents, stabilisers, and processing aids.
2012 • 20 mins • KS 4 – 5 • Additional resources Subtitles • DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • VEA12005
2012 • 20 mins • KS 4 – 5 • Additional resources Subtitles • DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • VEA12004
Using Microbes in Food
Chemistry of Cooking
Using clear examples, this video resource shows students the key functions of microbes in nutrition, and the food manufacturing process.
This video resource reveals the physical and chemical changes that occur when food is cooked, including coagulation, gelatinisation, and crystallisation.
2009 • 34 mins • KS 4 – 5 • Additional resources Subtitles • DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • MICROBE
2000 • 19 mins • KS 4 – 5 • Additional resources DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • CCOO
Product Development BEST SELLING RESOURCE
BEST SELLING RESOURCE
Sustainable Food Product Design This 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.
Sensory Analysis and Testing Techniques Filmed 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.
2011 • 22 mins • KS 4 – 5 • Additional resources DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • CUK11005
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Food Labels Help 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.
2011 • 22 mins • KS 4 – 5 DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • CUK1004
Sustainable Packaging This 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.
2009 • 17 mins • KS 3 – 5 • Additional resources DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • CLASS2
Video resources to improve learning outcomes
2010 • 33 mins • KS 4 – 5 DVD £59 • 1 yr streaming £40 3 yrs streaming £60 • PUMPK12
Ethical and Cultural Issues BEST SELLING RESOURCE
BEST SELLING RESOURCE
Food for Special Needs This video resource reveals the foods that are central to some of the world’s major social, cultural, and religious occasions.
Global Food Equity In 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.
Global Cuisine – Indian and Japanese This 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.
2005 • 29 mins • KS 4 – 5 • Additional resources DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • FOODS5
Multicultural Food This video resource explores the food traditions in four very different cultures: Japanese, Lebanese, Italian, and Australian Aboriginal.
2012 • 20 mins • KS 4 – 5 • Additional resources Subtitles • DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • VEA11041
BEST SELLING SERIES
2012 • 20 mins • KS 4 – 5 • Additional resources Subtitles • DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • VEA11040
1998 • 23 mins • KS 3 – 4 • Additional resources Subtitles • DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • MFOO
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?
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.
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
Food Super Highway This 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. 2009 • 49 mins • KS 4 – 5 DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • BBC09108
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.
Convenient Food In 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?
2008 • 24 mins • KS 4 – 5 • Additional resources DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • MATTER
SPECIAL OFFER: Buy any two titles from Because Food Matters, get one FREE.
2006 • 25 mins • KS 4 – 5 DVD £49 • 1 yr streaming £20 3 yrs streaming £49 • CONVE
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Save Time! Many of our video resources come with free teaching notes, lesson plans, and knowledge-testing worksheets, saving you precious planning time. Including: • Student worksheets • Active viewing guides • Extension activities Marketing Reference: FO0213SCA0
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