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01892 524957 

theteam@hygienesue.co.uk

Tunbridge Wells, Kent, London

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© 2016 Eglantine Catering Ltd T/A Hygiene Sue. Training provider delivering courses in food Safety, teacher training & Apprenticeships.  Registered office

1 The Old Stables, Eridge Park, Tunbridge Wells, Kent TN3 9JT    Country of Incorporation: England. Registered No:2946389

Level 3 Education and Training (EAT) 

 What is EAT? 

This qualification introduces the knowledge and skills required by teachers to develop and deliver programmes, provide learning support and take responsibility in managing the learning process in post-16 education.

What am I going to learn?

EAT includes the initial assessment, planning and preparation, training delivery, assessment and evaluation.

  • Roles and responsibilities and relationships in education and training. 
  • Understanding and using inclusive teaching and learning approaches in education and training. 
  • Assessment in education and training. 

Things you should know:

Course, workbooks and exam paper are only available in English. Lunch is not included though we will have a break for 60 minutes so everyone can get out for a bit of fresh air and a bite to eat.

Is there a test involved?

Candidates are required to write 3 x 1,000 word assignment and are assessed on their design of a detailed lesson plan and delivery of a short training session, "the micro-teach" which they are required to deliver to other members of the group. Assignments are moderated by the Awarding Body and the results/certificate are not available on the day of the course.

Prerequisites:

There are no formal entry requirements for candidates, however candidates should note that they will be required to write 3 x 1000 word assignment within this course.

Related Courses

Hygiene Sue - Policies and Procedures

Hygiene Sue fully supports the principles of equality and diversity, safeguarding young people and vulnerable adults and the right to a fair assessment .We are committed to satisfying these principles in all our activities and published material. A copy of our policies and procedures are available here