Food Teachers Centre Newsletter October 2017

 

October 2017 News

Get ready for NEA 2

Hello
We hope that you have all been able to enjoy a break over half term. Many of you have almost completed NEA 1 for the first time, and are getting ready for the release of the NEA 2 tasks.
1. Reflect on the NEA 1 experience
We will be helping you again with teacher meetings, so please come along, but we do suggest that you:
  • reflect on how your students coped with NEA 1 this time and, whilst it is still fresh in your mind, make notes of anything that you would change next year.
  • Some teachers have already said that they would follow our advice and spend more time at the start of the term practising other science investigations and doing a ‘walk through’ before they set the live task.
  • Others have begun to adjust their scheme of work for Y10 to prepare more efficiently.
  • Others have enrolled for on-line food science courses to bring their own subject knowledge up to date to give them confidence.
Any new assessment takes time to embed, there are bound to be things that are unclear at the start, but this will get better as we progress.
2. Get set for NEA 2
With NEA 2, we do suggest that you give your students time to practice higher level skills, time planning and other exam requirements (where applicable) such as nutritional analysis and costing – before you begin their actual exam task. Most teachers are plannng to complete this around February-April, to give them time to mark before May.
Be sure to download and follow all the exam board guidance and examples, checking how the marks are allocated for your board.
For NEA 2 there are distinct differences between the boards in their requirements. This relfects in the number of hours for the assessment (AQA/OCR are 20 hours and EDUQAS is 12 hours). Be sure that any checklists and marking criteria you use are for YOUR BOARD!
3. Accessing FREE support for non specialist or less experienced teachers
Your will also find that the support from the Food Teacher Professional Portfolio invaluable – this free programme in now in the third year so sign up if you haven’t done so to acess the free training. www.foodteacher.org.uk
FREE November webinar – support for NEA 2
If you would like support, advice and guidance about preparing for and running the NEA 2 in your school, join Louise Davies on Tuesday 7 November at 4.30pm.
The webinar link is emailed to all those enrolled on the programme.
Saturday 12 May 2018
Food teaching for the less experienced
09.00-1.00pm Sheffield Hallam University

Following the success of the conference held earlier this year, BNF and the Food Teachers Centre will be running another FREE half day conference for new, non-specialist or less experienced food teachers, this time in the north of England at Sheffield Hallam University.

 

Thank you for your support in the research project ‘FELL’ Food Education Learning Landscape

The
Jamie Oliver Food Foundation, with the British Nutrition Foundation, the Food
Teachers Centre and the University of Sheffield, undertook a comprehensive
review of the state of food education and food culture in primary and
secondary schools in England.
In summary, the
findings showed:
  • A stark difference between schools doing
    a great job at delivering strong food education and others struggling
    with a lack of time, resource and support
  • Concerns about the food environment at
    secondary schools, compromising pupils’ ability to make good food
    choices
  • A strong and clear teacher, pupil and parent
    voice asking for a healthier school environment.
For more information
on the findings and the key recommendations, click here.
We will be using this evidence based research to present what is needed to improve food education in schools. THANK YOU FOR YOUR HELP

Don’t miss our NEA 2 Together meetings only £15 donation

NEA 2-Together Programme

Food Teachers Centre Community is running simultaneous meetings around the country to support the release of GCSE NEA 2 on 1st November. We want to bring teachers together locally to support their planning and understanding of Non Examination Assessment (NEA) to help clarify any issues and share good resources to use.
The draft programme will include:
  • Welcome and light
    refreshments
  • A recorded or live
    presentation from Louise Davies and Food Teachers Centre Associates and experienced examiners Simon Gray and Jacqui Keepin, with
    essential tips on NEA 2
  • Questions and Answers
  • Marking and Moderating NEA 1
    – Working in groups for each board
  • Understanding and preparing
    for NEA 2 – Working in groups for each board
PLEASE BRING a copy of the exam board set tasks, an example for moderation (to be kept confidential at all times), and any exam board guidance that you have
.
Look for a full listing of all locations and Register here https://www.eventbrite.co.uk/o/food-teachers-centre-founder-louise-davies-5315986231
NO COVER NEEDED FOR THESE EVENTS

 

Meeting
Date
& time
02/11/2017
16:00
02/11/2017
16:30
02/11/2017
16:00
04/11/2017
09:30
04/11/2017
09:30
04/11/2017
09:30
04/11/2017
09:30
04/11/2017
09:30
06/11/2017
00:00
06/11/2017
16:30
06/11/2017
16:30
06/11/2017
16:00
06/11/2017
16:30
06/11/2017
16:30
06/11/2017
16:00
07/11/2017
16:30
07/11/2017
16:30
07/11/2017
16:30
07/11/2017
16:30
07/11/2017
16:30
07/11/2017
16:30
07/11/2017
16:00
07/11/2017
16:30
08/11/2017
16:30
08/11/2017
16:30
08/11/2017
16:30
08/11/2017
16:30
08/11/2017
16:30
08/11/2017
16:30
08/11/2017
16:00
08/11/2017
16:30
09/11/2017
16:30
09/11/2017
16:30
09/11/2017
16:30
09/11/2017
16:30
09/11/2017
16:30
09/11/2017
16:30
11/11/2017
09:30
11/11/2017
09:30
11/11/2017
10:00
11/11/2017
09:30
13/11/2017
16:30
13/11/2017
16:30
14/11/2017
16:30
14/11/2017
16:30
14/11/2017
16:15
15/11/2017
16:30
15/11/2017
16:30
15/11/2017
16:30
16/11/2017
16:30
16/11/2017
16:30
17/11/2017
16:30
17/11/2017
16:00
18/11/2017
09:30
18/11/2017
09:30
20/11/2017
16:30

 

EVENTS PROGRAMME
There is more………
  • Food Safety in Classrooms (Flexible On-line course) – Start anytime as this is 8 hour ‘home’ study with experienced mentor support throughout via phone email and on-line conferencing. Full accreditation.

  • Prepare Teach and Assess NEA 2 in Manchester 24th Nov with Simon Gray and Jacqui Keepin

  • Technician and support staff training on request
  • Grow Cook and Eat (Primary) programme throughout the UK here
  • Tailor Made training – ideal for non specialists and new staff trying to improve exam performance
Don’t forget free enrollment

‘Taste of Game’ Game Changer Programme enrollment here

This programme is ideal for both VCERTS/Level 1 and Level 2 vocational courses as well as GCSE.

We have already trained nearly 70 teachers and given them a whole set of teaching resources to use, the opportunity to have free game delivered to their school, and to have chef delivered masterclasses with key groups. So don’t miss out!
” Great to have some hands on practical experience of game recipes and given resources that are pupil friendly. Thank you so much.”
 
” Fantastic day all round, learnt so much and very hands on and delivered at just the right pace. Thank you.”
 
” The Game changer course was great on every level – opportunity to learn new skills, to engage with other teachers, have ideas to take back to school (especially for NEA2), great atmosphere, low cost (especially important in our school. Many thanks “
 
“Confidence boosting . Learnt useful skills. Totally relevant therefore very helpful”
 
“now wanting to book a Master Class for KS4 pupils and order pheasants”
 
“it is fantastic that sponsorship has been won to keep the cost of the cpd down”
 
“I found it really useful and highly value what Food Teachers Centre does, thank you!”
 
“Fabulous day” “Simon was fantastic! Very helpful and extreme knowledgeable ….”
 
“Great to meet other teachers and have hands on experiences with game”.
Game Changer Programme enrollment here

Our partners who help make learning real!

CSgt Mike Beaton: Royal Marines
Many of you will be familiar with The Royal Marines EAT programme. If you would like to register interest in having a workshop at your school, please register here https://royalmarines-eat.eventbrite.co.uk
This will help Mike plan 2018, make best use of time when visiting an area, and assess the level of requests that are coming in.
RM-EAT – WHAT?
One of the fundamental tenets of the Royal Marine Recruiting strategy is to improve, maintain and develop access into the University/College/School Community thus creating opportunities to impart information about RN/RM careers opportunities to our target audience. Quite clearly, in an ever more challenging recruiting environment, close interaction with students is essential and contributing to the educational programme through the development of “life skills” and career awareness this should develop a more positive and closer relationship between the Royal Navy/Royal Marines, the students and lectures alike.
THE CONCEPT
Royal Marine – EAT is seen as a “First Contact Awareness Team”. The goal of the RM – EAT is to provide an avenue for students to participate in and establish lifetime health and fitness habits and goals. The team has opted for two prong strategy which involves food and nutrition workshops and team building physical education.
The age demographic of the students could be from 15-24 years old.
WHAT NEXT?
All activities are covered by Health and Risk Assessments.
All activities are completely self supported by us the RN/RM.
All activities are completely free.

 

Schools Partnership programme
University of West London Geller College of Hospitality and Tourism (Ealing)
Great news for all food teachers looking for support!
 
Schools Partnership
University of West London, Ealing Chef Lecturers are available to support careers events and open days. We can also provide cookery workshops/masterclasses, either at your school or in the University for up to 16 pupils at a time, which will include a tour and a two-hour kitchen session.
Post-16 and beyond:
We offer Further Education courses on a full-time basis for 16-19 year olds that cover all aspects of hospitality. We also offer part-time courses in Professional Cookery and Patisserie and Confectionery, Level 2 and 3. Our successful Chef Apprenticeship programme partners with fantastic establishments all across London, including The Ritz, Gordon Ramsay Group and the Savoy hotel.
Open Days:
We would also like to extend an invite to any who wish to attend one of our Open Days, which take place on the following dates:
Saturday 11 November 2017, 10am-3pm
Saturday 21 April 2018, 10am-3pm
Wednesday 20 June 2018, 10am-3pm
Saturday 7 July 2018, 10am-3pm
 
Junior Chefs’ Academy:
 
The course is aimed at Year 9, 10 and 11 students, and provides a great start for those interested in a career in food and culinary arts. There are two courses to choose from: Junior Chefs Academy or the Junior Cake and Bake Academy.
Courses last 8 weeks and are delivered on Saturday mornings from 9.30am to 12.30pm. Cake and Bake classes are on Tuesday evenings from 17:30-20:30. Enrolment for the next course will take place on Saturday 13th January at 9:30am at our St. Mary’s Road campus. Each session costs £10. Our courses cover:
  • Basic culinary techniques and presentation of food
  • Specialist dishes on the Asian course
  • Cake making and bakery skills on the Cake and Bake course
  • Hygiene
  • Basic nutrition
  • Teamwork and organisation
Contact details:
Ashley Marsh
Chef Lecturer, University of West London. Adopt-a-School Lecturer, Royal Academy of Culinary Arts
Phone 07803 608905
Introduction to Culinary Skills Certificate
 
FREE Level 1 practical course
We are delighted to be working with the prestigious Westminster Kingsway College, London to bring teachers, support staff and technicians who do not have any food qualifications a chance for training and recognition.
This is a FREE three day course ‘Westminster & Pearson Introduction to Culinary Skills’ . Provisional dates are 12th,13th and 14th February and we are also planning a June/July date if this is popular.
Course Description: The Westminster Introduction to Culinary Skills Certificate is an 18 hour hands-on certificate programme in professional cookery education that offers expert tuition, fit for purpose equipment and facilities, top-quality ingredients and tuition in classic and contemporary European recipes. In eighteen hours total, you will experience a comprehensive foundation in the art of preparation and cookery in modular formats.
 
1.Basic Food Preparation and Cooking
In this course module, you will learn the fundamentals of the science of preparation and cookery ranging from vegetables, fish, meat, poultry and farinaceous items.Cookery principles are addressed and an explanation of wet and dry methods developed. Extensive use of commodities to create professional dishes within the timeframe.
2.Introduction to Kitchen Equipment and Health and Safety
This module introduces you to the practice of working with professional equipment and the health and safety implications in the workplace. Developing knowledge and understanding of the types of kitchen equipment, utensils and knives appropriate.
3.Food Safety in Catering
This module will introduce you to the knowledge you will need to enable you to take personal responsibility for food safety as well as understand the basic principles of food safety necessary for working in the hospitality and catering industry preparing food. The unit identifies some of the necessary good practice including the legal requirements that must be applied to food, its storage and cooking, as well as the basic principles of good practice needed to keep and maintain food areas/kitchens clean and safe.
Express your interest here, and we will send you further detals of how to apply for this FREE course, as certain criteria have to be met.
– you have to be over 19 years old
– have approval from your employer
– you have to submit an application form before the course
– you have to attend the whole course
This is a LEVEL 1 Course, it is NOT intended for those with food qualifications and skills. It is suited for non specialist teachers and those who have NO FOOD TRAINING.

 

Open days at Westminster Kingsway College, London
 
Don’t miss bringing or sending your students on the next open day, or call to arrange a visit with your senior students. If teachers wanted to register an interest to come they can let Sally Anne Watts (Marketing team) know SallyAnn.Watts@capitalccg.ac.uk or come along on the day.
Teachers often ask us about where to go in London for a student visit – this would be top of our list! Arrange a tour, have lunch in the restaurant (cooked and served by students) – all in the heart of London, a few minutes walk from Victoria , St James’, Pimlico and Vauxhall stations. Ideal for a visit to be followed by foodie sightseeing.
OPEN DAYS! PUT THESE DATES IN YOUR DIARY
Saturday 2nd December
10am – 2pm
Monday 5th February
4pm – 7pm
Monday 26th March
4pm – 7pm
Open Days are a great way to get a feel for the college, they include welcome desks to ask about the courses you are interested in, behind the scenes tours with refreshment breaks and plenty of opportunity to ask current students about the courses and a short presentation about the college.
Teachers will always find a warm welcome at Westminster Kingsway. The college is full of your ex-pupils and many food teachers are ex-students. We have worked together for years ensuring that the most promising of our pupils find a course that will bring out the best in them here.
It has an amazing history having been set up in 1893 as the first professional culinary school by Angela Burdett-Coutts. Right through to acknowledgements from modern greats!
Jamie Oliver; “Its is fantastic, it made me grow up fast. Westminster Kingsway College is a big old grand college that has the respect of the industry. It has a great reputation in one of the best food cities in the world…. The best catering college in the country!”
The Food Teachers Centre supports their ethos – shining brightly
 
•Only highly qualified and specialised teachers direct from the industry are employed
•To deliver skills and experiences beyond the standard UK curriculum
•Engage in the best industry guest teacher programme with our partners
•To continue to be the leading hospitality and culinary arts school in the United Kingdom
They offer courses at all levels:
•Professional Chefs Diploma
•Apprenticeships including RACA
•Day release, Kitchen & Larder or Patisserie & Confectionery
•International Culinary & Patisserie Diploma
So do check out this recommended college, and make sure you have information about their courses to pass on to your parents and pupils at options evenings and parents evenings.
Springboard Futurechef
Springboard’s FutureChef is the best industry backed resource matched to the food related curriculum. Aimed at young people aged 12 – 16, it inspires them to cook through:
  • Classroom resources & activities
  • Industry skills demos & challenges
  • Competitions & awards
FutureChef has many great benefits that help to:
  • Directly support the food curriculum
  • Offer interactive classroom resources
  • Nurture industry links
  • Teach life skills and build confidence
  • Promote healthy eating and nutrition
For more information, Chef demos, outside industry visits and support and to get involved, please contact your regional manager – https://futurechef.uk.net/contact

 

Best wishes from the Food Teachers Centre team
Volunteer Associates and Ambassadors throughout the UK with a passion for ‘Better Food Teaching’.

 

The Food Teachers Centre is a place of:

 

· creative and innovative ideas and action
· practical solutions
· learning and sharing

 

 

 

www.foodteacherscentre.co.uk
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Posted in Cooking, Cooking skills, Event, Newsletters, Teaching


Food Teachers Centre Newsletter September 2017

 

September 2017 News

New term, new assessment!

Let us help you this term 
It has been the start of a busy term, with teachers preparing their students for the first of three new examinations for GCSE Food Preparation and Nutrition. Non-Examination Assessment 1 is a food science investigation and has to be completed between September 2017 and May 2018. This new style of assessment has new regulations from JCQ and it is NOT like the legacy ‘controlled assessment’ or ‘coursework’, so we recommend that teachers spend some time making sure they have read the guidance from their respective exam board (AQA, OCR, EDUCAS), and the new regulations for the conduct of the NEA. We encourage teachers to be clear about the difference in their role between the phases of assessment as directed by JCQ:
  • The teacher preparing the class for assessment ahead of the task being given to students
  • The teacher providing general advice and feedback during the task setting phase of the NEA
  • The teacher as an examiner during the task taking phase, when candidates work independently of you.
Make sure your students are also aware of the code of conduct around the use of social media during the NEA and the sharing of past students work going forward.
To support teachers we have been doing a number of things:
1. NEA Together
We have run 50 NEA Together meetings around the country with nearly 900 teachers attending in the first two weeks of term. If you missed them you can catch up with the video that we used here. And you can find the handout here. But to be honest nothing beats being with other teachers doing the same NEA as you, to share experiences and discuss how the prepare your students. So, if you missed your local meeting make sure you book on early for the next meetings in November. Make sure you check the website regularly. If you don’t see a location near you, feel free to offer to host a meeting at your school – info@foodteacherscentre.co.uk
2. Helping with teaching resources
We have created a NEA folder in the Resource Bank. The Resource Bank has been going for a year now, and we have curated all the essential files from the Facebook group and placed them in searchable folders to make it easier to locate things. Thank you to Fiona Balding and Suzanne Gray who manage the checking, uploading and filing as volunteers each week. If you have trouble accessing this folder we do have some advice on the registration page that can assist you.

3. Q&A in the On-line community

We have invited the three exam boards to come into the On-Line Community and answer the questions that have been raised. AQA have done this recently – you can find the discussion here. EDUCAS had to delay due to family illness, but provided the answers to your FAQs in writing, and we hope to confirm OCR shortly. So, look out for those sessions in the On-Line group.

4. Free webinar
 
As part of the FREE Food Teachers Professional Portfolio programme – last week we did a live video presentation on NEA 1 Essentials. All webinars are recorded, so you can find NEA 1 Essentials here. Be sure to be signed up so that you can join Tues 7th November 4.30 – on NEA 2 Essentials and signing up will mean that you can access the past 18 webinars, and be invited to free events, and also get a helpful monthly e-newsletter. This is the final year of the programme so don’t delay in signing up. www.foodteacher.org.uk

5. Free videos

We have worked with the Institute of Food Science and Technology, and in partnership produced some exciting GCSE videos to support your students doing NEA 1. As they are generic topics, such as writing a hypothesis, what is meant by control and variables, what is meant by data collection – this means you can use them to support candidates with general advice during NEA1. Find them on the Love Food Love Science Website.

Don’t miss our NEA 2 Together meetings only £15 donation

NEA 2-Together Programme
Food Teachers Centre Community is running simultaneous meetings around the country to support the release of GCSE NEA 2 on 1st November. We want to bring teachers together locally to support their planning and understanding of Non Examination Assessment (NEA) to help clarify any issues and share good resources to use.
These events will take place in first two weeks of November.
The focus of the meeting will be
  • discussing challenges
    presented during NEA 1, and approaches to marking and moderation of NEA1
    (Food Science Investigation)
  • Understanding the NEA 2
    Practical Test)
  • Preparing your candidates
    for NEA 2
  • Code of Conduct and
    regulations – what is permissible during task preparation, task setting
    and task taking phases.
This is a new community style meeting, which is less formal and more self-help than our training days or face to face events. But there is something very exciting about the whole country of food teachers getting together during this time to help each other, so we hope that you can join us. We know that this is will great for your school results, your own CPD and networking.
The draft programme will include:
  • Welcome and light
    refreshments
  • A recorded or live
    presentation from Louise Davies and Food Teachers Centre Associates and experienced examiners Simon Gray and Jacqui Keepin, with
    essential tips on NEA 2
  • Questions and Answers
  • Marking and Moderating NEA 1
    – Working in groups for each board
  • Understanding and preparing
    for NEA 2 – Working in groups for each board
PLEASE BRING a copy of the exam board set tasks, an example for moderation (to be kept confidential at all times), and any exam board guidance that you have
.
Look for a full listing of all locations and Register here https://www.eventbrite.co.uk/o/food-teachers-centre-founder-louise-davies-5315986231
NO COVER NEEDED FOR THESE EVENTS
NOTE THE NOVEMBER DATES
Book early to avoid being disappointed for our events in November
You can also volunteer to host an event at our school – just send us an email info@foodteacherscentre.co.uk
Here are just some of the events we are planning in your area:

 

MeetingDate & timeBook here
Swindon
02/11/2017 16:00
https://neat2-swindon.eventbrite.co.uk
Bristol
02/11/2017 16:30
 
https://neat2-bristol.eventbrite.co.uk
Wellingborough
04/11/2017 09:30
https://neat2-wellingborough.eventbrite.co.uk
Barnet, London
04/11/2017 09:30
https://neat2-barnet.eventbrite.co.uk
Salisbury
04/11/2017 09:30
https://neat2-salisbury.eventbrite.co.uk
Cheltenham
04/11/2017 09:30
https://neat2-cheltenham.eventbrite.co.uk
Eastbourne
04/11/2017 09:30
https://nea2-eastbourne.eventbrite.co.uk
Doncaster
06/11/2017 16:30
https://neat2-doncaster.eventbrite.co.uk
Colchester
06/11/2017 16:30
https://neat2-colchester.eventbrite.co.uk
Preston
06/11/2017 16:30
https://neat2-preston.eventbrite.co.uk
Didcot Oxford
07/11/2017 16:30
https://neat2-didcot.eventbrite.co.uk
Cambridge
07/11/2017 16:30
https://neat2-cambridge.eventbrite.co.uk
Leicester
07/11/2017 16:30
https://neat2-leicester.eventbrite.co.uk
Southampton
07/11/2017 16:30
https://neat2-southampton.eventbrite.co.uk
Stockton on Tees
07/11/2017 16:30
https://neat2-stockton-on-tees.eventbrite.co.uk
Burton on Trent
08/11/2017 16:30
https://neat2-burton-on-trent.eventbrite.co.uk
Woking
08/11/2017 16:30
https://neat2-woking.eventbrite.co.uk
Worthing
08/11/2017 16:30
https://neat2-worthing.eventbrite.co.uk
Wokingham
08/11/2017 16:00
https://neat2-wokingham.eventbrite.co.uk
Coulsdon
08/11/2017 16:30
https://neat2-coulsdon.eventbrite.co.uk
Milton Keynes
09/11/2017 16:30
https://neat2-miltonkeynes.eventbrite.co.uk
Harpenden
09/11/2017 16:30
https://neat2-harpenden.eventbrite.co.uk
Wigan
09/11/2017 16:30
https://neat2-wigan.eventbrite.co.uk
Norwich
11/11/2017 09:30
https://neat2-norwich.eventbrite.co.uk
Harlow
11/11/2017 09:30
https://neat2-harlow.eventbrite.co.uk
Maidenhead
11/11/2017 09:30
https://neat2-maidenhead.eventbrite.co.uk
Ipswich
14/11/2017 16:30
https://neat2-ipswich.eventbrite.co.uk
Newcastle
15/11/2017 16:30
https://neat2-newcastle.eventbrite.co.uk
Bottesford, Notts
16/11/2017 16:30
https://neat2-bottesford.eventbrite.co.uk
Northumberland
18/11/2017 09:30
https://neat2-northumberland.eventbrite.co.uk

 

Exeter, Dorking, Kent, Gloucester dates coming soon.
 
EVENTS PROGRAMME
There is more………
Looking for
  • Prepare Teach and Assess NEA 2,
  • Food Safety in Classrooms
  • Technician and support staff training
  • Grow Cook and Eat (Primary)
  • Tailor Made training
CHECK OUT our events brochure attached to the e-newsletter

Need GCSE training and cannot get out of school?

If you missed our summer term GCSE events – don’t panic we recorded them for you! Get Set for GCSE! Videos, handouts and presentations from the exam boards (and much more) brings the 24th June event to your desk or sofa.
 
This features workshop presentations on planning and managing NEA from AQA, OCR and EDUQAS.
 
Ticket Here
This ticket is £20

Are you looking for advice on Technical Awards – and the 5 choices of courses that are approved and that you can teach for examination?

If you missed our summer term vocational course events – don’t panic we recorded them for you!
 
If you are planning on teaching Teaching VCERTs and Technical Awards this digital ticket contain Videos, handouts and presentations with all the exam boards (from our vocational course day 7th July) brings this valuable course to your desk or sofa. It features EDUQAS/WJEC, City and Guilds, BTEC, NCFE and AQA.
 
5 courses of the courses presented are approved and count for progress 8. Please note that AQA Technical Award has not been approved for 2019.
 
These presentations are invaluable if you are looking for alternatives to GCSE.
 
Information and ticket Here
This ticket is £20

Need some help with practical skills teaching for vocational courses and GCSE

 
Sign up for for our *NEW* Game Changer programme!
Get preparation and presentation skills ready for GCSE or Technical Awards & VCert Catering practical exams.
Not everyone is confident with teaching higher level knife skills, meat preparation and presenting a great plate to photograph. So come along to our VERY LOW cost training, with after event support.
Our partnership with ‘Taste of Game’, means we can provide training and free game ingredients for our schools.
These 2017-18 days will focus on extending students repertoire of knife skills, food preparation and presentation skills. But we will also be helping you with the rest of the specification- improving understanding of local, seasonal and sustainable produce, traditional british cuisine and preparing quick nutritious dishes that meet current dietary guidelines.
We offer:
VERY low cost £25 teacher CPD training days to teach you new skills and recipes, that will focus on higher level skills that can be completed in less than 60 minutes
– a follow up delivery of FREE fresh game for the recipes provided so that you can deliver the same quality of experience to your students as you got on the training day. You can stop worrying about how you will afford to get students to try new things.
free teaching resources, teacher guides, risk assessments, classroom activities, recipes and step by step videos to guide you through teaching new skills
– the opportunity to sign up for very low cost student MASTERCLASSES practical demonstrations and workshops at your school. We know that not every teacher is confident to deliver new skills and this provides an experienced DBS checked teacher to take the lesson with them.
Sign Up is FREE and means you will hear about training first. Check it out

2017 training in London and Bradford

NW LONDON Saturday 7th October 2017- ONLY A FEW PLACES LEFT
BRADFORD Saturday 14th October 2017
This training day ticket is £25 donation
More locations in 2018
Keep an eye on our websitehttp://foodteacherscentre.co.uk/events/
 
This practical training day matches the GCSE and vocational course requirements closely, so that you can develop your student’s knowledge and skills in how to buy, prepare, cook, present and taste game to a high level.
By attending the day, you will ensure your students:
  • Understand ‘provenance’ and how game is reared, prepared and cooked
  • Taste game, develop some recipes and are familiar its value and uses
  • Explore its nutritional benefits and uses in a modern balanced diet.
  • Improve higher level practical skills, styling and presentation so that they get higher marks in GCSE NEA 2 and vocational practical tests
For full details of the programme, check the attached event brochure.
This course is suitable for all secondary food teachers, who are teaching GCSE and any vocational KS4 course (Technical Awards/VCert)
News from our partners
Free Resources for GCSE Food Choice, Provenance and Sustainability
 
When the specifications for the new GCSE Food Preparation and Nutrition courses were released last year, Practical Action were delighted by the inclusion of opportunities for students to learn about issues that very much reflect the broader debates around food in the world today. They include issues around sustainability, the environment and the pros and cons of different food production systems.
Although the different examination boards have approached the subject knowledge and understanding of these topics in slightly different ways, at the core of all of the specifications are requirements for students to demonstrate their understanding of:
  • Food Choice – including factors that influence why people eat the food they do, including economic, social, moral and cultural factors
  • Food Provenance – including where food originates from and the impact of its journey throughout its whole lifecycle on local and global communities
  • Sustainability of Food – including the challenges of how best we achieve food security (access to adequate nutritious and affordable food) in a way that is sustainable now and for future generations.
Practical Action have drawn on their experience of working to improve people’s access to food security globally to develop a set of three FREE resources to support teachers and students with these topics.
Each set of materials contains a Power Point presentation, student worksheets and links to video clips and other resources to support these units.
Utensa – Bakeware
Many of you were lucky enough to come to our Birmingham event and meet Jerry Griffiths from Utensa. They used their time well at the exhibition and asked you what you used and how much you could spend, so they have developed a Schools Price list (which is an amazing Trade less 10%!), especially for the Food Teachers Centre. Thank You Jerry!
Please find attached their brochure and price list.
Why do we like them? Not only do they offer you great prices but it’s made for heavy ‘school’ use. Their non-stick bakeware offers Industry leading technology with Teflon™ branded coatings that are second to none and outperform typical Far East product by up to 6 times! (Roasting function). This means that schools can not only buy at excellent prices but they will invest in product that will perform better and last longer than virtually all the competition. If you have any queries – feel free to get in touch with them. http://www.utensa.co.uk/

 

Closing date 1st November 2018 Diamond Standard Awards
Don’t miss entering your students
  • Keen Young Cooks 12-16 years – to
    bake a favourite dish
  • Aspiring Student Chefs 16-19 years
    – to cook a game inspired signature
  • Keen Home Cooks 17 years and over –
    to cook their signature classic
Winners receive a prestigious three-year Specialised Chefs Scholarship and for the home cook a bespoke cookery weekend. In addition to these prizes, bundles of Teflon™ non-stick coated cookware from the sponsors are awarded as well as cash prizes of up to £500.
Entries close on 1 November 2017 and can be submitted individually or via schools and colleges with the national final scheduled for late January 2018 at the Waitrose Cookery School, London. More information
Best wishes from the Food Teachers Centre team
www.foodteacherscentre.co.uk
Bright Ideas Food and Health Consulting Ltd Registered Office 69-71 East Street Epsom Surrey KT17 1BP Registered No 9096275 VAT No 189 4024 84

 

Posted in Cooking skills, Event, News, Teaching


Food Teachers Centre Newsletter July 2017

 

Food Teachers Centre News

Happy Holidays

July 2017

Create more holiday time by following our top holiday tips…
The volunteer team wish you a very happy summer break.
1. Make time to rest over the summer
2. Get ready for the launch of the NEA tasks by signing up to our NEA-Together community events taking place on twilights and Saturday mornings at the start of term, donation £15
3. Check out the new resources, mentors and videos on Love Food Love Science website http://www.ifst.org/lovefoodlovescience/resources
4. If you missed any of our events, buy yourself a digital ticket for GCSE Get Set, or Vocational KS4 (VCerts and Technical Awards) and watch the presentations and review the resources from the comfort of your own sofa.
5. Spend a morning reflecting back on Y10 and refining it for your incoming new cohort, and check the Resource Bank to save yourself time developing new teaching resources
6. Register for our ‘Gamer Changer’ low cost practical training events, student masterclasses and free ingredients delivered directly to your school for game recipes – great for GCSE and vocational courses
7. Please take part in the Food Education Learning Landscape Research before 22nd July, as this will provide valuable information on how food education needs to be supported in the future. Go to survey
8. Sign up for the 3rd year of free CPD if you haven’t registered do so here

 

NEA-Together
Food Teachers Centre Community is running simultaneous meetings around the country to support the release of GCSE NEA1 on 1st September. We want to bring teachers together locally to support their planning and understanding of NEA 1, to help clarify any issues and share good resources to use.
These NEA-Together events will take place in first two weeks of September, particularly on Saturday mornings 2nd and 9th September or Twilights on any evening. This is a new community style meeting, which is less formal than our training days or face to face events, but similar to the free twilights we were able to offer in 2016 to launch GCSE planning.
But there is something very exciting about the whole country of food teachers getting together during this time to help each other, so we hope that you can join us. We know that this is will great for your school results, your own CPD and networking.
The programme will include:
  • Welcome and light refreshments (provided by the host)
  • A recorded or live presentation from Louise Davies, with essential tips on approaching NEA 1
  • Questions and Answers
  • Planning NEA 1 – Working in groups for each board
COST to teachers: A donation of £15 will be requested to cover any costs, such as room hire, refreshments and managing the booking system. Donations from student teachers can be more flexible.
Look for a full listing of all locations and Register here https://www.eventbrite.co.uk/o/food-teachers-centre-founder-louise-davies-5315986231
Meetings are in London, Hertfordshire, Surrey, Oxford, Sheffield, Cheltenham, Northampton, Swindon, Wirral, West Yorkshire, Salisbury, Worthing, Nottingham, Newbury, Maidenhead, Carlise, Milton Keynes, Norwich, Harlow, Wigan, Newcastle, Northumberland and many more
Sign up for for our *NEW* Game Changer programme TODAY!
Get preparation and presentation skills ready for GCSE or vocational practical exams.
Not everyone is confident with teaching higher level knife skills, meat preparation and presenting a great plate to photograph. So come along to our VERY LOW cost training, with after event support.
Our partnership with ‘Taste of Game’, means we can provide training and free ingredients for our schools.
These 2017-18 days will focus on extending students repertoire of knife skills, food preparation and presentation skills. But we will also be helping you with the rest of the specification- improving understanding of local, seasonal and sustainable produce, traditional british cuisine and preparing quick nutritious dishes that meet current dietary guidelines.
We will be offering:
VERY low cost teacher CPD training days to teach you new skills and recipes, that will focus on higher level skills that can be completed in less than 60 minutes
– a follow up single delivery of FREE fresh ingredients for the recipes provided so that you can deliver the same quality of experience to your students as you got on the training day. You can stop worrying about how you will afford to get students to try new things.
free teaching resources, teacher guides, risk assessments, classroom activities, recipes and step by step videos to guide you through teaching new skills
– the opportunity to sign up for very low cost student MASTERCLASSES practical demonstrations and workshops at your school. We know that not every teacher is confident to deliver new skills and this provides an experienced DBS checked teacher to take the lesson with them.
Sign Up is FREE and means you will hear about training first. Check it out
Special Offers to all Food Teachers Centre from Billingsgate Seafood School
Need more confident fish fileting skills? Reduced price training courses for teachers and student masterclasses if you would like to bring a group to Billingsgate.
 
Catch of the Day

 

£125 Special Offer August 10th, September 1st, Sept 20th

 

 
Saturday Catch

 

£70 Special Offer July 22nd, August 12th, Sept 2nd, Sept 9th, Sept 23rd

 

Student groups £10/head
mention Food Teachers centre when you book
Please see the attached guide or feel free to contact
Email: schools@seafoodtraining.org Tel: 020 -7517 3548 or register seafoodtraining.org
 
 
Huge thanks to Tracey Goodyere at Birmimgham City University, our wonderful presenters and our amazing exhibitors supporting our 24th June Get Set for GCSE event. It was a brilliant day with over 200 people coming to join us!
Congratulations to the prize winners!
Louise James
Utensa
Wonderful set of Bakeware
Maria Kakengi
Taste of Game
CookBook
Angela Cadwaller
Taste of Game
CookBook
Sharon Folkes
BNF
Online Nutrition Training
Gill Spittle
BNF
Online Nutrition Training
Clare Syer
TechSoft
£300 Software
Wendy Tims
Illuminate
Food & Nutrition Preparation Text Books and Revision Guides
Ruth Heatley
Cruncy Critters
Sample products
Get Set for GCSE! If you missed the event the digital ticket, with videos, handouts and presentations is still available £20 +VAT Here
Teaching VCERTs and Technical Awards? We also have a digital ticket, with videos, handouts and presentations for our vocational course day £20 +VAT Here
Crunchy Critters

A valuable and memorable learning experience – Add the wow factor to your teaching about protein and sustainability. NIck very kindly gives discounts to teachers and advice on which ‘critters’ to order, so do get in touch with him.

info@crunchycritters.com Tel: 03333 4444 67
 
 
Teflon non-stick coatings is delighted to announce the launch of its 2018 Diamond Standard Awards for amateur chefs of all ages.
  • Keen Young Cooks 12-16 years
    – to bake a favourite dish
  • Aspiring Student Chefs 16-19
    years – to cook a game inspired signature
  • Keen Home Cooks 17 years and
    over – to cook their signature classic
The winning student and young cook will receive a prestigious three-year Specialised Chefs Scholarship and for the home cook a bespoke cookery weekend. In addition to these prizes, bundles of Teflon™ non-stick coated cookware from the sponsors are awarded as well as cash prizes of up to £500. Joining Anolon (cookware sponsor) as category sponsors is new sponsor BergHOFF (knives sponsor) and the continued generous support of Utensa Wonderbake (bakeware sponsor) and NoStik (baking liner sponsor).

Entries are open from 6th March and can be submitted individually or via schools and colleges. Entries close on 1 November 2017 with the national final scheduled for late January 2018 at the Waitrose Cookery School, London. More information

Illuminate Publishing Ltd
This award-winning independent publisher of high-quality and inspirational educational resources, provides an exciting range of schemes for the new GCSE Food Preparation and Nutrition specifications.
AQA GCSE Food Preparation and Nutrition
WJEC GCSE Food and Nutrition
Eduqas GCSE Food Preparation and Nutrition
They provide a range of colourful and engaging Student Books and Revision Guides accompanied by fantastic custom-made Digital Resources.
Student Books are awarding-body endorsed offering high quality support you can trust, and are presented in an appealing style to engage students with the content.
Revision Guides are packed with photos and diagrams to explain key concepts and are ideal for helping students consolidate knowledge and prepare for their exam.
Digital Book Bundles have been designed to really enhance learning and support teaching and are available without subscription. They are very simple to use and include a range of custom-made films and animations to demonstrate key cooking skills and explain difficult scientific concepts. They also provide a wide range of teacher resources all designed to help the delivery of the new specifications.
For more information visit www.illuminatepublishing.com

 

New Revision Guide from Collins – Sold out, but more stock is coming soon
Collins have an amazing track record and reputation as a publisher based on sound research in effective revision and study for exams.
The revision guide structure is based on the research that shows that repeated practice is more important than repeated study. It contains key facts for revision, quick quizes, mixed style exam questions, a student workbook or photocopiable section, practice questions and two full practice papers -Ideal for your mocks.
The education price for schools is ONLY £3.99, so don’t buy it from Amazon as the public price is £10.99. And as it is over 200 pages that’s great value.
Its been written by Barbara Monks (Food Science), Kath Callaghan (Food Preparation Skills/Food Choices) Barbara Rathmill (Food Safety), Suzanne Gray (Food Provenance), Fiona Balding (Food Nutrition and Health) and edited by Louise Davies. More information

We feel that it will be great for revision for AQA, EDUQAS and OCR

Have your say about Food Education and help guide the future provision!
The Jamie Oliver Food Foundation, in partnership with the British Nutrition Foundation and Food Teacher’s Centre, are carrying out a comprehensive review of the current delivery of food education in schools in England.
We are inviting stakeholders from academia, the school education system, non-governmental organizations, industry experts, and health and nutrition specialists to contribute their expertise and wide-ranging knowledge to this exciting project.
We would like to invite you to take part in the survey that is part of the overall research, this survey will take you about 10-15 minutes and should be completed by 22nd July 2017.
If you are a primary teacher please take 10 minutes to complete the survey here
If you are a secondary teacher, please take 10 minutes to complete the survey here

 

News from the team…
We would like to thank Kath Callaghan, Food Teachers Centre Associate, who has done amazing work for the last few years. Many of you will be familiar with Kath, as she has contributed to the on-line Q&A sessions, supported teachers in the closed group, trained technicians around the country and helped to manage the Resource Bank. She has decided that allotment and family activities are calling her in her retirement and will be stepping down from her current volunteering with us. We will miss you!
We wish Joe Mann, Food Teachers Centre Associate, great success in his new teaching job in Exeter, he will still be supporting the group and running training days, so look out for even more help for NEA 1 as he shares his inspiring food science teaching activities with us all.
We would like to congratulate Louise Davies on her new project this year, working as an ‘expert consultant’ to the Food and Agriculture of the United Nations. She joins a global team, drawn from organisations and universities around the world to develop a practical white paper on how to improve School Food and Nutrition Education (Healthy Diets, Sustainable Food Systems and Behaviour Change) in low and middle income countries. She’s leading on the theme of professional development, with capacity building and training strategies – and will draw upon the experience of setting up and leading the Food Teachers Centre.

 

Best wishes from the Food Teachers Centre team
Do you know another food teacher?
Please also pass this newsletter on and encourage your colleagues to sign up for their own copy each month. Sign up only takes a few seconds here
If you would like to join our closed facebook group, our website link below also explains how this works. You can find us here – https://www.facebook.com/groups/foodteachers/
We look forward to seeing you at our next events and chatting on-line.
Louise Davies (Founder: Food Teachers Centre)
www.foodteacherscentre.co.uk
Bright Ideas Food and Health Consulting Ltd Registered Office 69-71 East Street Epsom Surrey KT17 1BP Registered No 9096275 VAT No 189 4024 84

 

Posted in Uncategorized


Food Teachers Centre June 2017 Newsletter

 

Food Teachers Centre News

June 2017

Getting Set for the new GCSE and Vocational Assessment
As this year is racing past, as we have journeyed around the country to see many of you, and chatted to you all on-line in the community group, the theme has become preparing for the new exams and addressing the changes that we face. The team tries to do all that it can to support you, and best of all is how the teaching group helps each other every day.
 
This newsletter brings you
– Some ideas to help you with the science aspects of the new GCSE
– Event news, including our digital tickets for those that cannot make it in person on the day of an event
– Q&A dates on facebook
– New Resources from Love Food Love Science
– New Resources from Aldi’s Get Set to Eat Fresh
– New Resources for teaching Food provenance
Getting help with Food Science
We know that some teachers are finding the teaching of the food science challenging in the new GCSE. But help is at hand!
 
Getting up to date
 
1. Here are some on-line courses to bring your own knowledge up to date
2. Enrol in the Food Teacher Professional Portfolio programme, there are some free webinars to guide you through food science. These are all recorded, so the library of webinar CPD can be accessed at any time. http://www.foodteacher.org.uk/
 
3. Join one of our training days to experience teaching ideas and NEA tips first hand, we have been all over the country during the year, but if you are quick there are still a few places on including Thursday 8th June (Northampton), Friday 9th June (King’s Lynn), Thursday 15th June (London), Sorry Leeds is full, Tuesday 20thJune (Didcot), Sat June 24th (Birmingham), and Monday 10th July (London).
 
4. Ask a Food Science Mentor to support you and your classes, The Institute of Food Science and Technology have NOW launched the mentoring scheme that Food Teachers Centre piloted and set up with their help.
Don’t miss
 
5. Check out the brilliant LOVE FOOD LOVE SCIENCE new resources on the food science investigation approaches and make this your one-stop shop for finding useful teaching resources.
 
 
These resources have been developed with Barbara Monks, Julie Messenger and Louise Davies for Food Teachers Centre
 
 
 
Planning your scheme of work
 
1. Take a look at the CREST Awards for KS3 and KS4. https://www.stem.org.uk/blog/rising-challenge-using-crest-awards-food-lessons
2. Make sure you have joined the Resource Bank where teachers have been sharing their newly created teaching resources
3. Have a chat with your science department about how they approach the science enquiry. When the new GCSE was developed it was carefully aligned to use the same language and assessment as GCSE Science, so perhaps you can support each other, and make sure that students know that what they have learned in another part of the school will gain them marks in the food NEA.
Case Study – Kathy Brooks worked with the chemistry teacher, Jonathan Casalis de Pury, at her school (British School in the Netherlands) on the new GCSE
“The chemistry teacher was talking to me about his love for food. We were planning sessions for the baking club. This school based conference session gave us the motivation to put our words into action. We wanted to try new ideas and flavours. It was great for me as he knew the resources for molecular recipes. We plan to do a new session for next year.
The work on spherification was good. To show the video clip of how this technology maybe used to replace plastic water bottles. The session went well with the parsnip and banana recipe at the end as it was creative. I demonstrated a simple ice cream while we talked about the cryogenic freezing. The green eggs also provided a wow factor!”

 

Be ready for NEA 1
The first NEA will be released on the 1st September 2017 but you have until early May 2018 to complete this with your class and send in the marks. Ideally, your students should have had the 120 hours guided learning before they embark upon the assessment. This assessment is about 8 hours, so ensure that your exams officer timetables this. You may want to schedule some double lessons to enable them to do longer experiments.
1. Check the guidance on your exam board website. There are some great resources on the exam boards to help you with your teaching don’t miss them. OCR, AQA, EDUQAS
2. Plan for a mock and get the students using the structure. Top tips that we give at our training days are:
a. Avoid google search – same time out of the valuable 8 hours by having example tests accessible to remind the students what they did in past lessons and best practice
b. Have example good investigations ready in their folders to refer to, such as those on the exam board websites and key textbooks
c. Use a checklist (such as the one attached to this newsletter) that has example of relevant tests that they could do for specific investigations, for example hyperlinked to relevant tests if asked a question on thickening, or bread/flour is on the paper.
3. To get the top marks students need:
d. Research that is relevant and informs the investigation
e. Plan the investigation
f. A clear hypothesis
g. To show an understanding of how the ingredients work – analysis, interpret findings from tests, say how the science is applied when cooking
h. A range of tests
i. Record – written and visually and use technical language

 

Food Provenance – Is 5 a day Killing the planet?
You know the Eat Well Guide but how about the Eat Well Harvest?
The GCSE Food Preparation and Nutrition with its section on food provenance now covers how these food groups are grown, reared and processed – the Eat Well Harvest as it where!
The Discovering Our Countryside teaching theme “Is 5 A Day killing the planet?” starts with a thought provoking entry point video before covering the “Eat Well Harvest” for the food groups of the “Eat Well Guide” with it’s food stories videos on
· Cereals Food Story – starchy carbohydrates
· Beef Food Story – for the beans, pulses, fish, eggs and meat section
· Fresh Produce Food Story – for the fruit and veg section
· Dairy Food Story – for the dairy products section
Each of these food stories has a pupil workbook – (can be self-marking!) which they complete in conjunction with each of the food story videos.
It then considers how….
“Man, with food has many problems man without food has only ONE!”
In 2 further videos which cover some of the food problems. Ideal for setting up class debates which allow you to discuss food security and sustainability with a class of pupils better informed about modern food production.
The best bit – it’s all free log in here as quest to access this FREE Moodle Course http://bit.ly/GCSEFood (this link should take you straight to course if not log in as a quest no password needed)

 

Great new Resources for Get Set to Eat Fresh
Films, presentations, teacher’s notes and student worksheets – all ready for you to use. Download them here. All developed in conjunction with Aldi by Louise Davies for the Food Teachers Centre.
Investigate fresh food, including browning, foaming fizzing, thickening and setting
Skills Masterclass, including cooking skills record sheets, how to learn skills and a potato peeling challenge!
Q&A Facebook sessions start again in June
Come and join us in June in the closed Facebook group. You do not need to sign up for the event, simply be on-line and join the discussion. Look out for the banner above for dates and evening start time.
07 June – “Plan now to give yourself a good break in the Summer!” Kath Callaghan and Jill Oliver
12 June – “How to bid for and make the most of a technician” Barbara Rathmill
22 June – “Using apps in the classroom” Fiona Balding
27 June – “Demonstrations” Suzanne Gray and Kath Callaghan
If you would like to lead a chat session or help us, do let us know at info@foodteacherscentre.co.uk.
We don’t have a fancy office, we don’t have any paid staff or secretaries to answer the phone and reply to your emails, we don’t have any funding from government, we don’t charge a membership…. BUT we do have each other in the community, so that’s nearly 5,000 teachers to help each other, and that’s the way we like it!

 

Healthy Eating Week
12-16 Jun BNF Healthy Eating Week
Do post up your photos on facebook and tag us in your twitter feed, we love to now what you are doing to celebrate!
Celebrate healthy eating, cooking, food provenance and physical activity. Register free to receive a planning guide, this year’s challenges, activity ideas, a printed game and downloadable certificates
Food Teacher Professional Portfolio – FREE CPD
Sign up for FREE CPD
For further information contact Frances Meek at BNF by email at F.Meek@nutrition.org.uk
And if you haven’t registered do so here
New Revision Guide from Collins
We are really happy to share the launch of the new revision guide from Collins, which is being printed as we speak. We offered a great team of authors to Collins as they have such an amazing track record and reputation as a publisher based on sound research in effective revision and study for exams.
The revision guide structure is based on the research that shows that repeated practice is more important than repeated study. It contains key facts for revision, quick quizes, mixed style exam questions, a student workbook or photocopiable section, practice questions and two full practice papers -Ideal for your mocks.
The education price for schools is ONLY £3.99, so don’t buy it from Amazon as the public price is £10.99. And as it is over 200 pages that’s great value.
Its been writteen by Barbara Monks (Food Science), Kath Callaghan (Food Preparation Skills/Food Choices) Barbara Rathmill (Food Safety), Suzanne Gray (Food Provenance), Fiona Balding (Food Nutrition and Health) and edited by Louise Davies. More information
We feel that it will be great for revision for AQA, EDUQAS and OCR.
Launch of Teflon Diamond Standard Awards for 2018
Teflon non-stick coatings is delighted to announce the launch of its 2018 Diamond Standard Awards for amateur chefs of all ages.
  • Keen
    Young Cooks 12-16 years – to bake a favourite dish
  • Aspiring
    Student Chefs 16-19 years – to cook a game inspired signature
  • Keen
    Home Cooks 17 years and over – to cook their signature classic
The winning student and young cook will receive a prestigious three-year Specialised Chefs Scholarship and for the home cook a bespoke cookery weekend. In addition to these prizes, bundles of Teflon™ non-stick coated cookware from the sponsors are awarded as well as cash prizes of up to £500. Joining Anolon (cookware sponsor) as category sponsors is new sponsor BergHOFF (knives sponsor) and the continued generous support of Utensa Wonderbake (bakeware sponsor) and NoStik (baking liner sponsor).
Entries are open from 6th March and can be submitted individually or via schools and colleges. Entries close on 1 November 2017 with the national final scheduled for late January 2018 at the Waitrose Cookery School, London. More information
HIGHLIGHTS! Summer term events -see full programme attached
The summer term sees a mix of national events (with a large range of speakers), practical workshops and presentations. Choose the best one to suit your needs. Some are small groups, others have 150 people coming.
National Events
Get Set for GCSE NEA
 
This is a national event.
Keynote from OFSTED.
All awarding bodies running GCSE NEA workshops
A range of other food and textiles workshop to choose from.
Check the full programme HERE
Saturday 24th June
£180 +VAT
At Birmingham City University
Lots of free resources and prizes being given away on the day!
ONLY 200 places
Last few spaces

DIGITAL TICKET FOR JUNE 24th – JUST launched

Cannot come on the day? Don’t be disappointed we will video the keynotes and collect all the presentations into a handy folder for you to view at your own pace. Order your digital ticket here. https://getsetonline.eventbrite.co.uk Only £20 +VAT.
 
Food That Works
Focuses on Vocational alternatives to GCSE
All awarding bodies will be there to run workshop on Tech Awards and VCERTs, includes BTEC, NCFE, City and Guilds, EDUQAS and AQA.
PLEASE NOTE that this event is now at University of East London
Friday 7th July
£180
East London
Only 80 places
Last few spaces

DIGITAL TICKET FOR July 7th – JUST launched

Cannot come on the day? Don’t be disappointed we will video the keynotes and collect all the presentations into a handy folder for you to view at your own pace. Order your digital ticket here. https://digitalfoodthatworks.eventbrite.co.uk Only £20 +VAT.
Regional events
GCSE Food Matters
 
For ALL GCSE boards. Key pointers for preparing students for NEA 1 and 2 and exam, scaffolding approaches with checklists, worked examples of investigation and practical skills NEA, marking and grading examples, help with learning terminology, plus supporting recipe choices and higher level skills to maximize marks.
Monday 10th July 2017
 
Louise Davies with Anita Tull, Author of the AQA Illuminate Book and digital resources
£165
Central London
max 30 places
Last few spaces
Teach Food at KS3 with Suzanne Gray and Kath Callaghan
This 2-day course aims to give non-specialist and less experienced teachers the opportunity to develop their understanding, skills and knowledge of the requirements for Cooking and Nutrition (D&T) KS3.
London (East)
Tues 20th and Weds 21st June 2017
max 10 places
Bristol
Thurs 6th and Fri 7th July 2017
max 10 places
Teach Food at GCSE with Suzanne Gray
This 2-day course aims to give non-specialist and less experienced teachers of Food the opportunity to develop their understanding, skills and knowledge for the new GCSE.
London (East)
Tues 11th and Weds 12th July 2017
max 10 places
Investigate Food (new Course) With Barbara Monks and Julie Messenger
Let us show you how to help students maximize their performance in NEA 1 and how to deliver food science and food investigations. This course aligns to the standards in the Food Teachers Professional Portfolio for your performance management process.
Northampton
Thursday
8th June 2017
ONLY £165
max 20 places
Kings
Lynn Norfolk
Friday
9th June 2017
ONLY £165
max 20 places
University
of East London
Thursday
15th June 2017
ONLY £165
max 20 places
Last few spaces
Teaching Food Science with Joe Mann and Simon Gray
Directed interactive group workshops for a whole day where you will work together in teams to plan, carry out and evaluate at least four different NEA 1 investigations. Full of ideas for teaching the NEA 1 and top tips for carrying out science investigations in your classroom
Leeds
Tuesday
13th June 2017
FULL – WAITING LIST ONLY
Didcot,
Oxford
Tuesday
20th June 2017
LAST FEW SPACES Bookings open
Technicians and support staff
These are practical, hands-on training days providing the skills and resources for secondary schools, with opportunities for discussion. Share best practice, top tips and great ideas when working in the food room.
East London
Wednesday
28th June 2017
£125
max 10 places
Chorley, Lancs
Monday
3rd July
£125
max 10 places
Please check a full listing of events on our website or in the attached programme
Best wishes from the Food Teachers Centre team
If you would like to join our closed facebook group, our website link below also explains how this works. You can find us here – https://www.facebook.com/groups/foodteachers/
We look forward to seeing you at our next events and chatting on-line.
Louise Davies (Founder: Food Teachers Centre)
www.foodteacherscentre.co.uk
Bright Ideas Food and Health Consulting Ltd Registered Office 69-71 East Street Epsom Surrey KT17 1BP Registered No 9096275 VAT No 189 4024 84

 

Posted in Uncategorized


Food Teachers Centre Newsletter May

 

Food Teachers Centre

News May 2017

New Books! Which is the

best revision guide for the GCSE?

The Food Teachers Centre was set up to share and improve teaching. We try to do things that will save you a lot of time, such as the creation of a Resource Bank that you can search easily for ready made resources from other teachers. With this newsletter we bring you a summary of the new revision guides for GCSE – this will help you make up your own mind about which ones are good for your pupils and the way you teach at your school. We hope that we can save you some time, as we have looked at all the new books and summarised their strengths and features, and also compared their costs. You will find the comprehensive review attached to this newsletter – written by Joe Mann. Joe offers an impartial view as he has not written any of the books.
 
This newsletter brings you
– Our summer term events programme
– GCSE Revision Guide review
– Continuing our theme of ideas to promote food teaching in your school
– Food Teacher Professional Portfolio FREE CPD
– Inhouse Manager – a new way to get your ingredients simply.
– Healthy Eating Week
– Just Great Teaching with Ross Morrison McGill
– Outdoor Classroom Day Thursday 18th May
– New revision Guide from Collins
– Launch of Teflon Diamond Standard Awards for 2018
GCSE Revision Guide Review
Given the task to read and review new GCSE Food Preparation and Nutrition student revision guide books has been very interesting and enlightening. Each book has bought with it different strengths and each has come from a different angle in an effort to offer the student something that will best support them through the new GCSE. The key is that every schools is different, every teacher is different, every class is different and ultimately every student is different and therefore by each revision guide tailoring to a slightly different need they have succeeded in their aims to help and support and guide students through their GCSE revision.
In my reviews, I have tried hard to give a balanced view of each revision guide book, being critical where I thought necessary and praising where I felt it was due. To compare and contrast has been more of a challenge and so to demonstrate an objective and fair review at the end I opted for a graphical comparison. I listed all the things I have come to expect of a revision guide in the way of helpful content and checked if each book had these. I then listed all of the attributes of a good revision guide and graded each book on each of these attributes (with five stars being the best). Finally, I looked at the all-important value for money comparison. What I strongly urge you all to do is read the whole review in its entirety and please do not to jump to see which is the cheapest or has the highest rating. The reason for this comes back to what I said at the beginning, every student is different, and you know your students far better than me and you will know what tone they will respond to, and what type of learning resources will be best for them.

Thank you for reading the review and I hope it proves useful for you and your students. Joe Mann

Further tips on how boost food education in your school!
In our last newsletter, we gave a lot of tips on how to address threat to the subject in your school.
Is food undervalued in your school? Time to change your headteacher’s view of the subject!
We know that this summer term is always busy preparing for exams and with the additonal work created by the first run through of the new GCSE and vocational courses, so you may not thank us for suggested a task that will add 20 minutes to your busy workload. But in future it may turn out to be the few minutes that saved your subject from cutback and funding loss.
1. Simply take a copy of your scheme of work and highlight brightly all the lessons and content that are about healthy eating and nutrition.
2. Send it to your headteacher (*and governors) with a note reminding them of the new OFSTED well-being criteria, and suggesting that they might like a copy for their records for when OFSTED ask about the teaching of healthy eating so that your school can get ‘outstanding’ for this judgement.
Find out more on the School Food Plan website
Other news and free resources
BREAKING NEWS! 2017-18 GCSE and Vocational Courses –
very low cost CPD to improve your practical skills
Exciting news!
 
The Food Teachers Centre will be running courses throughout next year to help improve you and your students skills ready for their GCSE or vocational practical exams.
Many of you came on courses to learn about chicken and fish, so we are pleased to announce our partnership with a major food education supporter, who has joined with us to provide training and ingredients for our schools. This is excellent news and we are very excited.
These 2017-18 days will focus on the next steps after chicken and fish, extending students repertoire of skills, improving their understanding of local, natural, seasonal and sustainable produce, and preparing quick nutritious dishes that meet current dietary guidelines.
We will be offering:
VERY low cost teacher CPD training days to teach you new skills and recipes, that will focus on higher level skills that can be completed in less than 60 minutes
– a follow up single delivery of FREE fresh ingredients for the recipes providedso that you can deliver the same quality of experience to your students as you got on the training day. You can stop worrying about how you will afford to get students to try new things.
free teaching resources, recipes ands step by step videos to guide you through teaching new skills
– the opportunity to sign up for very low cost student practical demonstrations and workshops at your school. We know that not every teacher is confident to deliver new skills and would like an experienced DBS checked teacher to take the lesson with them.
  • Look our for more news in future newsletters and on facebook.
  • And be ready to sign up quickly.
  • By the end of next year we hope to have trained at least 400 teachers and 12,000 students will benefit.
Healthy Eating Week
12-16 Jun BNF Healthy Eating Week
Celebrate healthy eating, cooking, food provenance and physical activity. Register free to receive a planning guide, this year’s challenges, activity ideas, a printed game and downloadable certificates
Food Teacher Professional Portfolio – FREE CPD
Sign up for FREE CPD, including a Saturday training event on 13th May (London) for less experienced or non specialist food teachers.
Calling all special school teachers and those who teach SEND – FREE Webinar on Tuesday 16th May at 4.30pm
For further information contact Frances Meek at BNF by email at F.Meek@nutrition.org.uk
And if you haven’t registered do so here
How to get ingredients simply…….. and tested by the Food Teachers Centre
Working together to make life easier for Food Teachers
Inhouse Manager is the leading provider of catering software in schools, hospitals and care homes, with over 20 years of experience in providing systems that reduce costs and save time, backed up with great levels of support.
We know that the ordering and purchasing of ingredients for students is time consuming – often being done in your own time and usually from the local supermarket, and so The Food Teachers Centre and Inhouse Manager Ltd have teamed up to help Food Teachers around the UK:
Inhouse Manager is a managed catering software system which automatically procures the right amount of ingredients and delivers them to you in time for your lessons – all you do each week is confirm the number of pupils cooking and the system does the rest, calculating the amount of ingredients required for the number of pupils you have input. The software provides you with picking reports, so you or your technician know exactly what ingredients, and the quantities, to pick for each lesson. And as if that on its own isn’t amazing, you are billed weekly on an agreed fixed price per pupil, making life simple for you and your Finance Department.
So, how does it work?
  • The Inhouse Manager team input your scheme of works, recipes, and estimated uptake numbers into the system – the software is managed by your Account Manager for you
  • You will then receive confirmation of the fixed price per pupil per lesson to provide ingredients for the period covered by your scheme of works
  • Each week, you simply confirm the number of pupils who will be cooking the next week by entering these into the software (full training and support provided)
  • Ingredients are delivered by Brakes / Bidvest etc. on pre-agreed days
  • You then receive a weekly invoice charging for the number of pupils entered onto the system at the agreed fixed price
  • No hidden costs – the software is free of any subscription or licence fees
  • Your finance team can also access the system to access any financial information required
What our schools say …
The Robert Napier School, Kent
“Using Inhouse Manager provides a good affordable, reliable service. It took no time at all to send our recipes to Inhouse Manager to set up deliveries. We just place the order with Inhouse Manager, stating the day the students are cooking, and the ingredients are delivered to us.
All the ingredients we have had have been of a high quality.
Inhouse Manager spends time making sure we have the products we need, in the amounts needed. Any problems and they are there to help and advise.
They regularly keep in contact with the school, visiting, e-mail or phone, to address any problems or provide updates.
We have found them to be an asset in providing our students cooking ingredients.”
Duke of York’s Royal Military School, Kent
“We have been using the Inhouse Manger service for just over a term and have been surprised at how easy it has become to order our ingredients for lessons. This new ordering system has saved time in relation to ordering and also reduced the paperwork I have to do for finance”.
Contact Simon Gray of the Food Teachers Centre on 07766 222262 for more information.
NEW CPD Event – perfect for food teachers and heads of departments and aspiring leaders
‘Just Great Teaching’ with Ross Morrison McGill
Ross has presented at some of our best events and comes highly recommended! He understands our work as a D&T teacher and Food teacher, and has some brilliant ideas.
“We will explore the most up-to-date ideas from research and practice to re-boot your thinking so you can return to school, equipped with strategies to use immediately in your own classroom. We will also give you the tools to deliver the training yourself to share with your own colleagues.”
It is only £59, and on Saturday 8th July in London.
IGD Summer School for Year 12 interested in Science
IGD’s Free Food Science Summer Schools which will take place in June and July this year.
The summer schools are for year 12 students who are studying science. They showcase the important role of science in the food industry and the number of exciting careers available.
The courses are residential, hosted by four fantastic universities, and include activities ranging from developing products to visiting factories.
For more information visit igd.com/summerschools
Get food and growing going on – outside on Thursday 18th May
Outdoor Classroom Day celebrates outdoor learning and play, and inspires schools everywhere to make outdoor learning and play part of the every day. Teachers can sign up their class or their whole school to spend at least one lesson outdoors on Thursday, 18 May. If you’re new to the whole idea, then use their
Get involved guide for advice and inspiration, and give it a go. If outdoor learning and play are already part of your normal week, why not use the day to celebrate what you’re doing and encourage other schools in your area to join in?
New Revision Guide from Collins
We are really happy to share the launch of the new revision guide from Collins, which is being printed as we speak. We offered a great team of authors to Collins as they have such an amazing track record and reputation as a publisher based on sound research in effective revision and study for exams.
The revision guide structure is based on the research that shows that repeated practice is more important than repeated study. It contains key facts for revision, quick quizes, mixed style exam questions, a student workbook or photocopiable section, practice questions and two full practice papers -Ideal for your mocks.
The education price for schools is ONLY £3.99, so don’t buy it from Amazon as the public price is £10.99. And as it is over 200 pages that’s great value.
Its been writteen by Barbara Monks (Food Science), Kath Callaghan (Food Preparation Skills/Food Choices) Barbara Rathmill (Food Safety), Suzanne Gray (Food Provenance), Fiona Balding (Food Nutrition and Health) and edited by Louise Davies. More information
We feel that it will be great for revision for AQA, EDUQAS and OCR.
Launch of Teflon Diamond Standard Awards for 2018
Teflon non-stick coatings is delighted to announce the launch of its 2018 Diamond Standard Awards for amateur chefs of all ages.
  • Keen
    Young Cooks 12-16 years – to bake a favourite dish
  • Aspiring
    Student Chefs 16-19 years – to cook a game inspired signature
  • Keen
    Home Cooks 17 years and over – to cook their signature classic
The winning student and young cook will receive a prestigious three-year Specialised Chefs Scholarship and for the home cook a bespoke cookery weekend. In addition to these prizes, bundles of Teflon™ non-stick coated cookware from the sponsors are awarded as well as cash prizes of up to £500. Joining Anolon (cookware sponsor) as category sponsors is new sponsor BergHOFF (knives sponsor) and the continued generous support of Utensa Wonderbake (bakeware sponsor) and NoStik (baking liner sponsor).
Entries are open from 6th March and can be submitted individually or via schools and colleges. Entries close on 1 November 2017 with the national final scheduled for late January 2018 at the Waitrose Cookery School, London. More information
HIGHLIGHTS! Summer term events -see full programme attached
The summer term sees a mix of national events (with a large range of speakers), practical workshops and presentations. Choose the best one to suit your needs. Some are small groups, others have 150 people coming.
National Events
Get Set for GCSE NEA
This is a national event.
Keynote from OFSTED.
All awarding bodies running GCSE NEA workshops
A range of other food and textiles workshop to choose from.
Saturday 24th June
£180 +VAT
At Birmingham City University
ONLY 150 places

DIGITAL TICKET FOR JUNE 24th – JUST launched

Cannot come on the day? Don’t be disappointed we will video the keynotes and collect all the presentations into a handy folder for you to view at your own pace. Order your digital ticket here. https://getsetonline.eventbrite.co.uk Only £20 +VAT.
 
Food That Works
Focuses on Vocational alternatives to GCSE
All awarding bodies will be there to run workshop on Tech Awards and VCERTs, includes BTEC, NCFE, City and Guilds, EDUQAS and AQA.
Friday 7th July
£180
Central London
Only 50 places
Regional events
GCSE Food Matters
 
For ALL GCSE boards. Key pointers for preparing students for NEA 1 and 2 and exam, scaffolding approaches with checklists, worked examples of investigation and practical skills NEA, marking and grading examples, help with learning terminology, plus supporting recipe choices and higher level skills to maximize marks.
Monday
5th June 2017
Louise Davies with Jacqui Drew, Author of the GCSE EDUQAS book
Monday 10th July 2017
Louise Davies with Anita Tull, Author of the AQA Illuminate Book and digital resources
£165
Central London
30 places
30 places
Teach Food at KS3 with Suzanne Gray and Kath Callaghan
This 2-day course aims to give non-specialist and less experienced teachers the opportunity to develop their understanding, skills and knowledge of the requirements for Cooking and Nutrition (D&T) KS3.
London (East)
Tues 20th and Weds 21st June 2017
10 places
Bristol
Thurs 6th and Fri 7th July 2017
10 places
Teach Food at GCSE with Suzanne Gray
This 2-day course aims to give non-specialist and less experienced teachers of Food the opportunity to develop their understanding, skills and knowledge for the new GCSE.
London (East)
Tues 11th and Weds 12th July 2017
10 places
Outstanding Food with Fiona Balding
This course will focus on the following areas to help you develop strategies to embed health and wellbeing across the school and to deliver better food lessons throughout the year.
Norwich
Friday
19th May 2017
ONLY £165
20 places
Investigate Food (new Course) With Barbara Monks and Julie Messenger
Let us show you how to help students maximize their performance in NEA 1 and how to deliver food science and food investigations. This course aligns to the standards in the Food Teachers Professional Portfolio for your performance management process.
Northampton
Thursday
8th June 2017
ONLY £165
20 places
Kings
Lynn Norfolk
Friday
9th June 2017
ONLY £165
20 places
University
of East London
Thursday
15th June 2017
ONLY £165
20 places
Teaching Food Science with Joe Mann and Simon Gray
Directed interactive group workshops for a whole day where you will work together in teams to plan, carry out and evaluate at least four different NEA 1 investigations. Full of ideas for teaching the NEA 1 and top tips for carrying out science investigations in your classroom
Dudley
Tuesday
16th May 2017
£170
PLACES FILLING FAST
20 places
Manchester
Tuesday
6th June 2017
Leeds
Tuesday
13th June 2017
£170
20 places
Didcot
Tuesday
20th June 2017
£170
20 places
Stafford/Stoke
tbc
Tuesday
27th June 2017
Technicians and support staff
These are practical, hands-on training days providing the skills and resources for secondary schools, with opportunities for discussion. Share best practice, top tips and great ideas when working in the food room.
East London
Wednesday
28th June 2017
£125
10 places
Chorley, Lancs
Monday
3rd July
£125
10 places
Please check a full listing of events on our website or in the attached programme
Best wishes from the Food Teachers Centre team
If you would like to join our closed facebook group, our website link below also explains how this works. You can find us here – https://www.facebook.com/groups/foodteachers/
We look forward to seeing you at our next events and chatting on-line.
Louise Davies (Founder: Food Teachers Centre)
www.foodteacherscentre.co.uk
Bright Ideas Food and Health Consulting Ltd Registered Office 69-71 East Street Epsom Surrey KT17 1BP Registered No 9096275 VAT No 189 4024 84

 

Posted in Cooking, Cooking skills, News, Newsletters, Teaching


Food Teachers Centre Newsletter March 2017

 

Food Teachers Centre News

MARCH 2017

Enjoy your Easter break!

The spring term has been a busy one for everyone – with the controlled assessment to complete and mark, as well as the new GCSE and vocational courses to teach. We wish you a pleasant break and look forward to welcoming you on-line or face to face at our events next term.
This newsletter brings you
– Ideas to deal with threats to cut back food education in schools
– Winner of Springboard Futurechef 2017
– New revision Guide from Collins
– Jamie’s Home Cooking Skills News and competition deadline 28th April
– Launch of Teflon Diamond Standard Awards for 2018
– Free CPD on Saturday 13th May (London) for less experienced teachers
Budget cuts are all over the news.
Headteachers and governors are making some difficult decisions as they are pushed into a corner. Some are restructuring and reducing staff, as the salaries budget is the only thing they can cut.
 
It is vital at this time that you show how food contributes to the whole school and the development of young people. Where headteachers and governors understand the contribution the subject makes – they will support it and not cut it.

 

Here are some key facts:
 
Curriculum legislation Facts
D&T Cooking and Nutrition was made compulsory in the national curriculum in 2014, as the government made a positive link between practical food skills and an understanding of nutrition with behaviour change and improved health for the future.
Every state-funded school must offer a curriculum which is balanced and broadly based* and which:
  • promotes the spiritual, moral, cultural, mental and physical development of pupils at the school and of society
  • prepares pupils at the school for the opportunities, responsibilities and experiences of later life
*See Section 78 of the 2002 Education Act which applies to all maintained schools. Academies are also required to offer a broad and balanced curriculum in accordance with Section 1 of the 2010 Academies Act.
 
All schools should make provision for personal, social, health and economic education (PSHE), drawing on good practice.
 
Heads have to assess the gender impact of curriculum changes, this would usually mean maintaining a range of D&T choices for both girls and boys, such as food, textiles, product design Gender Equality Duty
 
There is no legislated curriculum time for any subjects. GCSE courses have GLH of 120 hours, plus assessment.

 

 

Ofsted Facts
 
OFSTED also inspect ‘broad and balanced’ provision in all schools including academies. Their new inspection framework from 2015 has a new judgement on Personal Development, Behaviour and Welfare (page 48-51) pupils are expected to be able to
‘explain accurately and confidently how to keep themselves healthy and make informed choices about healthy eating’
 
Sean Harford (OFSTED National Director, Schools) revealed that his inspectors will look at the extent to which our school successfully supports pupils to gain ‘knowledge of how to keep themselves healthy, including exercising and healthy eating’. Inspectors will place greater emphasis on this issue than before and will look for a culture of healthy eating throughout their visit. Under ‘leadership and management’ they inspect how school leaders ensure a healthy lifestyle and how the curriculum breadth and balance ensures pupils gain knowledge of a good diet and learn practical cookery.
 
Sean tweeted “We will look at healthy eating as part of curric and consider lunchtimes as social occasions and health contrib.”

 

Health facts
 
Research links learning to cook when children are young with healthier life chances later.
 
Research shows that young people who have better health learn more at school and get better results. National Association of Head Teachers
 
Teaching young people food education is part of the Obesity strategy. 21.7% of boys and 17.9% of girls in Year 6 (aged 10-11 years) are obese. By 2050 obesity is predicted to affect 60% of adult men, 50% of adult women and 25% of children. Urgent action is required.
 
Other compelling facts
Parents want it. A 2016 survey rated ‘learning to cook’ as the 5th most important life-skill along with searching the internet, using a mobile, connecting wifi and on-line banking.
Employers want it. There are careers for young people with the skills and knowledge. The food and drink sector is the UK’s largest manufacturing sector, accounting for 16% of the UK’s total manufacturing sector in turnover, employing almost 400,000 people and with a turnover of around £76 billion. Current figures show that the industry suffers from a number of skills gaps and by 2022 we will need 109,000 new recruits.
Employment in hotels, restaurants, catering and events increased 13% between 2010 and 2014 to over 3 million people.
The food and farming sector employs 3.5m people in the UK which is nearly 1 in every 7 jobs. Farming is an important industry and has a vibrant future. British farmers and growers produce 63% of all the food we eat and in the future this amount will need to increase to feed a growing population.
Tips on how to give food education a positive profile in school!
1. Find out if any of the parents are involved in the food industry. Involve local companies in your lessons, as future employers they will be interested to talk to prospective employees. Make sure your head knows this is happening and spread the news around school. See if they will speak to the head about the importance of the subject! You can request a visitor here:
Farming and Food Ambassadors: Edge Careers http://www.edge.careers/ or info@brightcrop.org.uk
IFST Food Science Mentors: http://www.ifst.org/lovefoodlovescience
2. Invite your local MP to come in to judge a cooking competition or to taste some pupils work, or look at the new GCSE practical assessment mocks. http://www.parliament.uk/mps-lords-and-offices/mps/
3. Offer to brief your board of governors on the new OFSTED framework and showcase what you are teaching in your scheme of work about healthy eating to meet the new criteria. Ensure your SLT has the OFSTED checklist called Creating an Ethos and Culture of Healthy Eating
4. Invite back your ex-pupils that have used their learning with you to be successful in their careers. See if they can speak in assembly about their work.
5. Have a campaign around exam time that links healthy food, revision and performance – to showcase the importance of good food and results. See if you can give a short presentation at assembly or do a news item.
6. Enter your students for competitions and awards to keep your profile high and give your school great local PR and regional press.

 

Other news and free resources
Sign up for FREE CPD, including a Saturday training event on 13th May (London) for less experienced or non specialist food teachers.
For further information contact Frances Meek at BNF by email at F.Meek@nutrition.org.uk
And if you haven’t registered do so here
Winner of Springboard FutureChef 2017
Katie Cooper, 16, from University College Birmingham, won Springboard’s FutureChef 2017 cooking competition, beating over 9,000 12-16 year olds from across the UK in the process. FutureChef has now seen over 100,000 school pupils involved since it began in 2000.
 
Katie beat 11 other finalists and served up a menu of pan-fried sea bass with cauliflower puree and a red wine reduction, followed by a dessert of chocolate cheesecake with raspberry and caramel shards.
 
Also well done to Daniel Goffe who won the competition the Food Teachers Centre team ran at the final.
 
Don’t forget that Futurechef is much more than just the competition – they offer free careers talks, chef demonstrations and visits, free teaching resources and Student Awards to all registered schools. Find out more

 

New Revision Guide from Collins
We are really happy to share the launch of the new revision guide from Collins, which is being printed as we speak. We offered a great team of authors to Collins as they have such an amazing track record and reputation as a publisher based on sound research in effective revision and study for exams.
The revision guide structure is based on the research that shows that repeated practice is more important than repeated study. It contains key facts for revision, quick quizes, mixed style exam questions, a student workbook or photocopiable section, practice questions and two full practice papers -Ideal for your mocks.
The education price for schools is ONLY £3.99, so don’t buy it from Amazon as the public price is £10.99. And as it is over 200 pages that’s great value.
Its been writteen by Barbara Monks (Food Science), Kath Callaghan (Food Preparation Skills/Food Choices) Barbara Rathmill (Food Safety), Suzanne Gray (Food Provenance), Fiona Balding (Food Nutrition and Health) and edited by Louise Davies. More information
We feel that it will be great for revision for AQA, EDUQAS and OCR.
The Food Teachers Centre Team will be bringing you a full review of all of the Revision Books that have been written for the new GCSE shortly.
Jamie’s Home Cooking Skills competition closes Friday 28th April
Home Cooking Skills competition 2017
The competition is open to all learners aged 14-19 years studying at a school or college in the UK delivering BTEC qualifications. Students will work individually. Learners don’t need to be registered onto the Level 1 or 2 Pearson BTEC Award in Home Cooking Skills to take part in the competition, but they will need consent from their parent/carer to enter if they are under 18.
If you are currently taking the Level 1 or Level 2 qualification, the competition entry can be mapped to contribute to your qualification. Even if you don’t win, you’ve added something to your portfolio! More information
Don’t miss a workshop and news about Pearson BTEC courses on Friday 7th July at Food that Works – vocational courses (London) Further information BOOK HERE

 

Launch of Teflon Diamond Standard Awards for 2018
Teflon non-stick coatings is delighted to announce the launch of its 2018 Diamond Standard Awards for amateur chefs of all ages.
  • Keen
    Young Cooks 12-16 years – to bake a favourite dish
  • Aspiring
    Student Chefs 16-19 years – to cook a game inspired signature
  • Keen
    Home Cooks 17 years and over – to cook their signature classic
The winning student and young cook will receive a prestigious three-year Specialised Chefs Scholarship and for the home cook a bespoke cookery weekend. In addition to these prizes, bundles of Teflon™ non-stick coated cookware from the sponsors are awarded as well as cash prizes of up to £500. Joining Anolon (cookware sponsor) as category sponsors is new sponsor BergHOFF (knives sponsor) and the continued generous support of Utensa Wonderbake (bakeware sponsor) and NoStik (baking liner sponsor).
Entries are open from 6th March and can be submitted individually or via schools and colleges. Entries close on 1 November 2017 with the national final scheduled for late January 2018 at the Waitrose Cookery School, London. More information
HIGHLIGHTS! Summer term events -see full programme attached
The summer term sees a mix of national events (with a large range of speakers), practical workshops and presentations. Choose the best one to suit your needs. Some are small groups, others have 150 people coming.
National Events
Get Set for GCSE NEA
This is a national event.
Keynote from OFSTED.
All awarding bodies running GCSE NEA workshops
A range of other food and textiles workshop to choose from.
Saturday 24th June
EARLY BIRD £90 until Easter
That’s half price
At Birmingham City University
ONLY 150 places
Food That Works
Focuses on Vocational alternatives to GCSE
All awarding bodies will be there to run workshop on Tech Awards and VCERTs, includes BTEC, NCFE, City and Guilds, EDUQAS and AQA.
Friday 7th July
£180
Central London
Only 50 places
Regional events
Get Set for NEA
With Louise Davies, Joe Mann, Dawn Foxall and Nicky Simpson
This day explains the new GCSE and Technical Award routes, and gets you prepared for the new content and NEA assessment. You can mix and match food and textiles workshops, or stay with food throughout the day – the choice is yours!
Saturday 1st July 2017
£175
EARLY BIRD HALF PRICE until Easter
Plymouth
40 places
GCSE Food Matters
 
For ALL GCSE boards. Key pointers for preparing students for NEA 1 and 2 and exam, scaffolding approaches with checklists, worked examples of investigation and practical skills NEA, marking and grading examples, help with learning terminology, plus supporting recipe choices and higher level skills to maximize marks.
Monday
5th June 2017
Louise Davies with Jacqui Drew, Author of the GCSE EDUQAS book
Monday 10th July 2017
Louise Davies with Anita Tull, Author of the AQA Illuminate Book and digital resources
£165
Central London
30 places
30 places
Teach Food at KS3 with Suzanne Gray and Kath Callaghan
This 2-day course aims to give non-specialist and less experienced teachers the opportunity to develop their understanding, skills and knowledge of the requirements for Cooking and Nutrition (D&T) KS3.
London (East)
Tues 20th and Weds 21st June 2017
10 places
Bristol
Thurs 6th and Fri 7th July 2017
10 places
Teach Food at GCSE with Suzanne Gray
This 2-day course aims to give non-specialist and less experienced teachers of Food the opportunity to develop their understanding, skills and knowledge for the new GCSE.
London (East)
Tues 11th and Weds 12th July 2017
10 places
Outstanding Food with Fiona Balding
This course will focus on the following areas to help you develop strategies to embed health and wellbeing across the school and to deliver better food lessons throughout the year.
Norwich
Friday
19th May 2017
ONLY £165
20 places
Investigate Food (new Course) With Barbara Monks and Julie Messenger
Let us show you how to help students maximize their performance in NEA 1 and how to deliver food science and food investigations. This course aligns to the standards in the Food Teachers Professional Portfolio for your performance management process.
Northampton
Thursday
8th June 2017
ONLY £165
20 places
Kings
Lynn Norfolk
Friday
9th June 2017
ONLY £165
20 places
University
of East London
Thursday
15th June 2017
ONLY £165
20 places
Teaching Food Science with Joe Mann and Simon Gray
Directed interactive group workshops for a whole day where you will work together in teams to plan, carry out and evaluate at least four different NEA 1 investigations. Full of ideas for teaching the NEA 1 and top tips for carrying out science investigations in your classroom
Cornwall
Tuesday 18th April 2017
£170
20 places
NW London
Tuesday 25th April 2017
£170
20 places
Wirral
Tuesday
9th May 2017
£170
20 places
Dudley
Tuesday
16th May 2017
£170
PLACES FILLING FAST
20 places
Manchester
Tuesday
6th June 2017
Leeds
Tuesday
13th June 2017
£170
20 places
Didcot
Tuesday
20th June 2017
£170
20 places
Stafford/Stoke
tbc
Tuesday
27th June 2017
Technicians and support staff
These are practical, hands-on training days providing the skills and resources for secondary schools, with opportunities for discussion. Share best practice, top tips and great ideas when working in the food room.
Norwich
Monday
27th March 2017
£125
10 places
Corby
Tuesday
28th March 2017
£125
10 places
East London
Wednesday
28th June 2017
£125
10 places
Chorley, Lancs
Monday
3rd July
£125
10 places
Please check a full listing of events on our website or in the attached programme
Best wishes from the Food Teachers Centre team
If you would like to join our closed facebook group, our website link below also explains how this works. You can find us here – https://www.facebook.com/groups/foodteachers/
We look forward to seeing you at our next events and chatting on-line.
Louise Davies (Founder: Food Teachers Centre)
www.foodteacherscentre.co.uk
Bright Ideas Food and Health Consulting Ltd Registered Office 69-71 East Street Epsom Surrey KT17 1BP Registered No 9096275 VAT No 189 4024 84

 

Posted in Uncategorized


Food Teachers Centre Newsletter February 2017





Food Teachers Centre News
February 2017
Technical Awards and GCSE
– which exam is the easiest to pass?
New qualifications – GCSE, VCERTS, Technical Awards – what do they mean?
DfE directed developers to make new GCSEs general, but ‘academic’ learning and removed the past vocational GCSEs. Alongside GCSE they created new Technical or ‘applied’ vocational qualifications for non EBacc subjects only.
‘ Technical Awards are broad, high-quality level 1 and level 2 qualifications in EBacc subjects that equip students with applied knowledge not usually acquired through general education. They should focus on applied study of a sector or occupational group, including the acquisition of associated practical or technical skills where appropriate. ‘ (DfE)
‘The reforms will mark a fundamental shift towards a simplified, employer-led system consisting of occupational routes that encompass all technical education, both college-based and apprenticeships.’ (DfE)
At key stage 4, students are encouraged to take up to three technical awards alongside a minimum of five academic EBAcc GCSEs.

Yes, they count for Progress 8!
Further details about Progress 8 performance measures can be found here:
Technical awards that count are included in this list (updated each year):
In 2018 food teachers have a choice of the following courses that are 120 hours (the same as GCSE):
  • 601/7244/7 City & Guilds Level 2 Technical Award in Cookery and Service for the Hospitality Industry
  • 601/4533/X NCFE Level 2 Certificate in Food and Cookery (VRQ)
  • 600/7044/4 Pearson BTEC Level 1/Level 2 First Award in Hospitality
  • 601/4555/9 VTCT Level 2 Certificate in Hospitality and Tourism (VRQ)
  • 601/7703/2 WJEC Level 1/2 Award in Hospitality and Catering (Specification A)
Check new qualificatons being approved and removed from the list.

Technical Awards are easier to pass!

A number of teachers have been asked by the leadership teams to review alternatives to GCSE. Some people have been claiming that these are easier to pass, or that they are for the less able or students with SEND. This is misguided.
‘Technical Awards are distinct from GCSEs and they complement and supplement the academic offer. They must, however, offer an equivalent level of rigour and challenge as GCSEs’ (DfE)
‘Rigorous and appropriate assessment arrangements, including external assessment, help to ensure that Technical Awards offer a comparable level of challenge to GCSEs’ (DfE)
GCSE Food Preparation and Nutrition is also an applied subject but the context for the learning is general. VCerts and Technical Awards are vocationally focused. These are not second rate courses, or below GCSE performance! For some students, placing their learning in the world of work engages them, but it does not make it easier – as many at the age of 15 will never have been in a working kitchen or catering environment. Working in an unfamiliar context is more challenging. They are not easier, they are different, and may suit different learners.
The assessment is not easier – it is scrutinised by OFQUAL (the same as GCSE). Level 2 Technical Awards are the same performance level as Level 2 GCSE in the qualifications framework. Some courses allow a candidate to ‘drop down’ to Level 1, so that you do not have to decide in advance which Level to enter them for, which may be helpful (and cheaper than double entry).
In GCSE, the NEA and written exam marks are added together, so that a learner who does less well on the paper, may still pass if they do well in their NEA. This would not be true in a Technical Award where learners have to pass all the elements to pass the qualification, including a written paper.
In deciding if this award is more suitable for your students than GCSE, take a close look at the Sample Assessment Materials (SAMs) published for each and any guidance/mark schemes. Try out the papers on your current cohort and see how they do and where they struggle.
‘[OFSTED]Inspectors found instances, in around 10 of the schools visited, where students with special educational needs and/or disabilities struggled to explain what they knew in response to theory-based written examinations. In these cases, schools were not working closely enough with examination boards to find alternative methods to enable students to convey what they know and can do’. (Ofsted, Meeting technological challenges? Design and technology in schools 2007–10)

Courses for pupils with SEND?

If you have been asked to find an alternative to GCSE for a group with SEND, here are some things to consider .
  • Does the course need Progress 8 points?
  • How realistic is the content and level of expectation for your learners? How well does it provide for their future needs and provide progression for them?
  • Does the style of written examination and Non-Examination Assessment suit your learners?
  • What percentage of the grade is given for Non-Examination Assessment? Is there teacher assessment?
  • Is it possible to break up the course into smaller accreditation units if they do not complete the full course?
  • Are you able to deliver the course over a longer period of time?
  • What special provision is made by the awarding body for those with SEND?
  • Is it possible to take written question paper electronically and/or submit NEA in an electronic format?
  • Is it possible to adapt the course and assessment so that multiple accreditation is possible in the same class with good planning?
This advice is taken from soon to be published 2nd (updated) edition of the award winning ‘Meeting SEN in D&T’(Louise T Davies, published by Taylor& Francis)
If the GCSEs and Technical Awards are not for your students, then you can also look smaller qualifications such as Unit Awards Schemes (UAS) to recognise student achievement. UAS provides simple and effective recognition for learners achieving short units of accessible learning, and provides a real way to motivate, engage and encourage.

How to succeed with a high quality vocational course

Teachers that are asked to choose between offering a GCSE or a vocational course are placed in a difficult position. Ideally, these two different routes could be available if there were two option groups allowed. Both are high quality qualification routes, and we should take care to educate parents that this is not about a two-track education system, as they may remember from the past. Technical Awards equally lead to further qualifications and University entrance.
But Technical awards do require the right learning environment and teaching expertise. Vocational qualifications were developed to be applied qualifications. This is very important to the success, respect and value of these courses to employers and the public.
If learners are to succeed they need:
  • A teacher that is ‘occupationally competent’ to lead and assess the course, the nature of the Level 2 course means that a teacher is expected to have a food teaching qualification or relevant industry experience
  • Regular applied learning experiences – in vocational contexts! So, teaching in a catering kitchen, with access to industry standard equipment, and learning set in real life scenarios are crucial. Schools will need to be able to create an on-site restaurant, a pop up, café or regular catering events and have access to worthwhile work experience to make this learning real. Learners need regular access to teachers with relevant vocational experience and expertise, either through their teacher or sustained partnerships with local catering colleges, chef lecturers, and visiting chefs.
  • High quality learning resources that bring the course to life and engage learners. It takes time for a teacher to develop all the teaching resources need to deliver the course and will require significant investment by the school and support for the teacher time. Learners will also need sufficient access to a wide range of ingredients.
Both GCSE and Technical awards are highly valued for their contribution to young people’s general education and for introducing them to the amazing career opportunities in the food and drink sector, particularly at this current time when more home-grown skilled employees will be needed to fill increasing shortages.

‘Food That Works’ is a vocational qualification training day, 7th July, London
Limited places, so book early to avoid disappintment.
This day will give you a better understanding of the vocational alternatives to GCSE courses – what is available, how it is measured in Progress 8, which course is suitable for your school and students and how to plan and teach it.
Presentations
  • Senior representatives from all exam boards will present their new courses and assessments, including WJEC/EDUCAS Level 1/2 Hospitality and Catering, AQA Level 1/2 Food and Catering, and NCFE Level 1/2 Food and Cookery.
  • How to get better industry support to bring your vocational course to life and make learning accessible and relevant for your students, and improve attainment.
  • Where does the Level 1 and 2 lead to? How to recruit for your courses by demonstrating rich career prospects and give up to date careers advice
  • Free resources and ideas from those writing course materials and textbooks
  • A choice of workshops on how to plan and teach Choose either : WJEC/EDUCAS Level 1/2 Hospitality and Catering, or AQA Level 1/2 Food and Catering, or NCFE Level 1/2 Food and Cookery. BTEC and City & Guilds invited but not confirmed.

You can also catch up with free on-line events if you are a member of the closed group
NCFE VCert Food and Cookery
Caroline Gallagher, NCFE
WJEC Level 1 and 2 Hospitality and Catering
Allison Candy, WJEC
WJEC Level 3 Diploma in Food Science and
Nutrition
Allison Candy, WJEC

Get Set for GCSE NEA – Saturday 24th June, Birmingham City University
Early Bird offer £90 until Easter – bookings are open
We launch the bookings for this event with great news that Diana Choulerton (OFSTED, HMI National Lead for D&T) will be speaking.
Our 5th National Face to Face is divided into opening presentations and choices of many workshop sessions. You can follow a Food programme for the day, a Textiles programme for the day – or mix and match if you teach both!

There are GCSE workshops from each exam board to guide you through NEA 1 & 2 (Food Preparation and Nutrition):
This includes a choice of workshops repeated through the day with:
1. AQA (Jane Waters, Senior Examiner)
2. EDUCAS-WJEC (Fiona Graham, team leader for moderation and team leader for the written exam)
3. OCR (Gill Taylor, Subject Advisor – Food, and Anita Hardy, Principal Moderator)
  • understand the new assessment for 2017-18

  • clarify NEA requirements, moderation and marking

  • prepare your students for best results, support all learners

And a choice of interactive presentations, demos and practical food workshops repeated through the day:
Early Bird offer of only £90 available until Easter – BOOK HERE

GCSE NEA Support is coming to your area spring and summer term
We have a whole range of essential one day regional courses to choose from:

Teaching Food Science with Joe Mann and Simon Gray
Nottingham on 28th Feb
Kent on 21st March
Cornwall on 18th April
NW London on 25th April
Wirral on 9th May
Dudley on 16th May
Leeds on 13th June
Didcot on 20th June

GCSE Food Matters (Get set for GCSE) with Louise Davies, Anita Tull, Jenny Ridgwell and Jacqui Drew (Authors of the GCSE books)
Central London on 20th March, 5th June or 10th July.
GCSE Investigate Food 2 with Barbara Monks and Julie Messenger
Northampton on 8th June,
Kings Lynn on 9th June
East London on 15th June
Inspiring Learning (Food and Textiles)
Plymouth 1st July Bookings open
Events- for Technicians, non specialists, for food safety and primary
For Technicians and support staff

Barnsley
Monday
27th February 2017
Bushey, Watford
Tuesday
21st March 2017
Norwich
Monday
27th March 2017
Corby
Tuesday
28th March 2017
East London
Wednesday
28th June 2017


Food safety in the Classroom – accreditation |ONLY £50

Milton Keynes
Thursday
23rd March

Preparing for Ofsted
Norwich
Friday
19th May 2017

For non specialists teaching KS3
London
Tues 20th and Weds 21st June 2017
Bristol
Thurs 6th and Fri 7th July 2017
For non specialists teaching GCSE
London (East)
Tues 11th and Weds 12th July 2017
For Primary teachers
HALIFAX
With Barbara Rathmill
10th March 2017
9.30-3.30
Birmingham with RHS 8th MarchBook here
Bristol with RHS20th MarchBook here
Surrey with RHS23rd MarchBook here
Lincolnshire with RHS18th AprilBook here
Cardiff with RHS18th MayBook here
Newcastle with RHS18th MayBook here
Cambridge with RHS7th JulyBook here
Get Ready for Fairtrade fortnight
27th Feb – 12th March
Don’t forget it is fairtrade fortnight. The Faitrade website has a range of resources available free to schools.
Get your free event pack of resources HERE
And we have attached our favourite list of resources for sustainability and commodities to this email – many thanks to Suzanne Gray, Associate for that brilliant list
Get Set to eat Fresh with Aldi
1.2 million young people Get Set to Eat Fresh with Aldi and Team GB’s Brownlee brothers

Olympic athletes Alistair and Jonny Brownlee have joined forces with Aldi to pledge their support for Get Set to Eat Fresh, an ambitious educational programme set to improve the eating habits of 1.2 million young people in the UK by 2020.

Get Set to Eat Fresh, for 5–14 year-olds, is brought to life by Team GB athletes who inspire students about the benefits of healthy eating by providing insight into athlete nutrition and their own eating habits. Teachers can also access free, fun and engaging curriculum-linked resources about healthy eating To register for free today, visit http://bit.ly/2kL98aH

#TAKESAMWITHYOU
The story of a boy called Sam will warn of how the diet of today’s toddler could cripple the health of tomorrow’s adults – in a new campaign with the Royal College of Paediatrics and Child Health.
In a thought-provoking animation, it looks at how Sam eats from the age of two to 62 – showing how the eating habits he learns in childhood chip away at his health through his life.

And finally, all teachers need some friendly advice at some point….
We all care for each other in our on-line community, and so many of you have found a friendly helping hand when you needed it, but we are not trained counsellors, so I was very interested to come across this charity that supports teachers with telephone help, email or live chat. They have some great resources on managing stress in teaching, challenging behaviour, work-life balance, relationships at work. So if you have issues that you cannot raise with this group or need further help with, then check them out https://www.educationsupportpartnership.org.uk/

Best wishes from the Food Teachers Centre team
Do you know another food teacher?
Please also pass this newsletter on and encourage your colleagues to sign up for their own copy each month. Sign up only takes a few seconds here
If you’d like to join our closed facebook group, our website link above also explains how this workshttps://www.facebook.com/groups/foodteachers/
We look forward to seeing you at our next events and chatting on-line.
Louise Davies (Founder: Food Teachers Centre)
www.foodteacherscentre.co.uk
Bright Ideas Food and Health Consulting Ltd Registered Office 69-71 East Street Epsom Surrey KT17 1BP Registered No 9096275 VAT No 189 4024 84

Posted in Uncategorized


Food Teachers Centre Newsletter January 2017

 

Food Teachers Centre

News January 2017

Better Food Teaching through sharing Good Practice
Celebrating 4 years of support
Top news this month
  1. FutureChef Student Awards – New for 2017
  2. Demo Day – 16th March (British Science Week)
  3. Discovering Our Countryside – some short videos for GCSE
  4. Chefs into schools – where can you find them?
  5. Louise’s top free resources to help you teach practical skills
  6. Launch of our new summer event ‘Food that Works’ (vocational courses at KS4) 7th July.
  7. Catch up if you missed on-line Q&A sessions
  8. Food Teacher Professional Portfolio – day for non specialist teachers Saturday 13th May.
Happy 4th Birthday
There are so many things to celebrate with
  • 3,000+ food teachers supporting each other in the on-line community, with active discussion, professional debate, recommended resources, invited guests, Q&A sessions, ‘the best CPD ever’
  • 1,500+ teaching resources shared in a searchable Resource Bank with folders for the new GCSE sections and much more
  • Partnerships and support with so many organisations that help us achieve Better Food Teaching, including the Food Teacher Professional Portfolio programme to help you plan your own future development.
FutureChef Student Awards – New for 2017
Prizes and recognition for achievement in our subject are really important motivators. FutureChef Student Awards have been introduced to recognise and reward the achievements of young people as they learn and develop their cooking skills.
Submission of work is easy and can be done any term! You can enter your students for one of the following categories with evidence via a short statement and two photos. GO ON!

1. Most improved

2. Best workmanship

3. Most creative

Demo Day – 16th March (British Science Week)
Demo Day, held on Thursday 16 March 2017 as part of British Science Week, is an opportunity to celebrate the power that hands-on demonstrations have to inspire, excite and fuel the imaginations of young people.
Get a higher profile for food in your school! We’re calling upon food teachers to get involved and pledge their participation as part of the national campaign, which last year saw over 100,000 participants, over 10% of which involved food tech demos! There are a host of resources online with handy hints and tips and links to fantastic example activities. Pledge your class or school to take part, and get a free marketing pack including stickers to help you celebrate the day: Get resources here
Promote it through social media as well. The Twitter handle is @ScienceWeekUK and the hashtag is #DemoDay17 and don’t forget to tag in @FoodTCentre
Here are the activity packs – Have fun as these activities are linked to Kitchen Chemistry and are great for linking with your Science teaching colleagues

 

Discovering Our Countryside – some short videos for GCSE
“Is 5 A Day killing our planet?” A food provenance set of resources is free to use during this development phase This thought provoking theme starts with an entry point video asking students to consider some of the problems of modern food production – food miles, food security, sustainability etc
After this introductory video the them them then looks at Food Stories based around the “Eat Well Guide” food groups – the Eat Well Harvest as it where!
These will cover each of the main Eat Well Food Groups
  • Cereal Food Story=
    Carbohydrates
  • Beef Food Story =
    Proteins
  • Dairy Food Story = Dairy
  • Fresh Produce Food Story
    = Fruit & Veg

The Cereal Food Story can be seen here http://discovering-our-countryside.co.uk/cereal-food-story/

The idea behind these food stories are that it teaches students

  • where and how foods are
    grown, reared, or caught and the primary and secondary stages of
    processing and production
  • the impact of food and
    food security on the environment, local and global markets and communities
Try out the Cereals food story with your learners and then let them know how it goes – there is a feedback form on the bottom of the food story webpage – any other comments would be most welcome….
And don’t forget this portal
Chefs into schools – where can you find them?
Academy of Culinary Arts – Chefs Adopt a School programme
Adopt a School, incorporating Chefs Adopt a School and Hospitality in Schools, is a national charity which aims to tackle specific health inequalities, such as obesity, and also the lack of knowledge about food and healthy eating. We deliver food education in schools all over the country and many of the schools we work with are in deprived areas where there is a high percentage of free school meals.
SpringBoard FutureChef Look and Learn and Careers presentations
Look and Learn – Skills Demos and Student Challenges
They can take the form of a chef demonstration or be delivered as student challenges where groups of students can look, learn and then practise new skills and techniques.
To request a look and learn session contact your regional manager or email info@futurechef.uk.net. Please provide a range of dates and times for the session, the skills focus, and indicate if ingredients will be supplied.

 

Career Presentations

Career presentations are delivered by Springboard Ambassadors across the country to INSPIRE young people about the varied and exciting careers available in kitchens, food service management groups and the wider hospitality industry.
Contact your regional manager or email info@futurechef.uk.net with a range of available dates.

 

Why not try your local college, school caterer or your favourite nearby resturants?
Pictured is a an award winning school chef in Halifax – Tony Mulgrew – you too may have one right on your classroom doorstep!
In London Food teachers are lucky enough to be supported by Westminster Kingsway and University of West London, who hold regular open days for students as well as supporting their local schools.
Get in touch with your local college!

 

Westminster Kingsway OPEN DAYS
Monday 06/02/17 4pm-7pm
Monday 13/03/17 4pm-7pm
A chance for parents, guardians and prospective students to gain an insight into the facilities and programmes on offer at Westminster Kingsway College. Presentations, demonstrations, tours and individual advice can be obtained on the following dates at the Victoria Centre in Vincent Square:
Pre-register to beat the queue but drop-ins are welcome. http://www.westking.ac.uk/opendays
For Higher Education they offer Foundation Degrees in Hospitality Management, Tourism Management and Culinary Arts. Click here for Foundation Degrees and BA Degrees.
And FINALLY – Don’t forget we have our very own chefs on the Associates team, such as Simon Gray, who are happy to come out to your school
As well as Mike Beaton, Royal Marines, who can be contacted and booked in the closed group.

 

Louise’s top free resources to help you teach practical skills
Practical Skills recommended Resources
This is not a complete list, but a guide to some effective resources. We encourage all teachers to load these links to their school server, and save as a list for students doing research for the new GCSE, for flipped learning, for homework and for differentiated activities during busy practical sessions. Let us know of other good resources you find through the closed group.
Suggested teaching Resources – practical skills
FutureChef Resource
Gateway
Learning
Bites – Videos and handouts, powerpoints
WJEC – EDUCAS Practical skills videos
Prepare fruits and vegetables
Prepare combine and shape
Tenderise and marinate
Weigh and measure
Use of equipment
Water based methods using the hob
Dry heat and fat based methods using the hob
Using the grill
Using the oven
Make sauces
Use of raising agents
Test for readiness
Judge and manipulate sensory properties
Sea fish
Fish Preparation – Masterclass Series
Potato Cutting skills
Knife skills
How to hold a knife
Cookery skills
A collection of common recipes
Illuminate Publishing
Jointing a
chicken VIDEO
BBC Good Food
How to prepare
a whole fish VIDEO https://www.youtube.com/watch?v=zDz7ep6nIc4
British Meat and Education
VIDEO Practical skills and supporting powerpoints
and sheets/recipes
·
Knife
skills
·
Making
meat tender
·
Meat
preparation – prepare, combine and shape
·
Cooking
meat – using the grill
·
Cooking
meat – using the oven
·
Cooking
meat – using the hob.
The Staff Canteen offers an insight into world’s best chefs. Michelin
star chefs
The
Staff Canteen YouTube channel. Clare Smyth at Restaurant Gordon Ramsay, Heston Blumenthal’s The Fat
Duck, Alain Ducasse at The Dorchester, etc https://www.youtube.com/user/StaffCanteen
The Cookery teacher
With her food science training Barbara
takes the lid off cookery, and the science behind it. The site is designed
for those keen to bring more knowledge to their kitchen as they learn about
food or for anyone teaching food, or food science.
My Cooking Counts
On-line portfolio to map
progression and achievement of cooking skills
Active Kids Get Cooking
An award scheme with resources
which supports healthy eating and practical cooking throughout food
technology
Real Meals Cookbook
Downloadable
pdf
of simple 50-60 minutes recipes for schools
Rotary Club Young Chefs Competition
BBC Secret Life of your Favourite dishes
BBC with Stefan Gates Where
does your food come from and how dishes are made
National Butchers Week
Butchers are available
around the country to assist in sausage making sessions, so why not contact
your local butcher and get him involved, or track down your local butcher
through www.findabutcher.co.uk
Licence to Cook
Look out next month for another topic list
Launch of our new summer event ‘Food that Works’ 7th July.
 
Bookings ARE OPEN Only 50 places – so be quick
This day will give you a better understanding of the vocational alternatives to GCSE courses – what is available, how it is measured in Progress 8, which course is suitable for your school and students and how to plan and teach it.
Presentations
  • Senior representatives from all exam boards will present their new courses and assessments, including WJEC/EDUCAS Level 1/2 Hospitality and Catering, AQA Level 1/2 Food and Catering, and NCFE Level 1/2 Food and Cookery.
  • How to get better industry support to bring your vocational course to life and make learning accessible and relevant for your students, and improve attainment.
  • Where does the Level 1 and 2 lead to? How to recruit for your courses by demonstrating rich career prospects and give up to date careers advice
  • Free resources and ideas from those writing course materials and textbooks
  • A choice of workshops on how to plan and teach Choose either : WJEC/EDUCAS Level 1/2 Hospitality and Catering, or AQA Level 1/2 Food and Catering, or NCFE Level 1/2 Food and Cookery.
DRAFT PROGRAMME
 
9.30 Welcome and Introductions
9.45 The Vocational Pathway (Louise Davies)
– overview, what are Technical Awards and who are they for?
– planning for success, Progress 8, choosing from the options, teaching alongside GCSE, why the vocational route is not ‘easier’, resourcing a vocational course
10.30- 11.30 New accredited alternatives to GCSE for Food 14-16 and beyond
NCFE Level 1 and 2 Food and Cookery VCERT (NCFE)
EDUCAS/WJEC Level 1 and 2 Hospitality and Catering (Fiona Graham EDUCAS/WJEC)
AQA Level 1 and Level 2 Food and Catering Technical Award (AQA)
11.30-11.45 Break
11.45-12.15 Why these qualifications are important for the industry. Resourcing vocational pathways with support from the sector (Springboard Futurechef programme)
12.15-12.45 Where can students go after Level 1 and 2? Courses available, career opportunities and prospects, open days and encouraging parents and schools
12.45- 1.45 LUNCH
1.45- 3.30 Planning and teaching vocational pathways – WORKSHOPS
Choice of one of three:
NCFE Level 1 and 2 Food and Cookery VCERT (NCFE)
EDUCAS/WJEC Level 1 and 2 Hospitality and Catering (Fiona Graham, EDUCAS/WJEC)
AQA Level 1 and Level 2 Food and Catering Technical Award (AQA)

 

ONLY £180 +VAT FRIDAY 7th July 9.30am – 3.45pm
————————————————————————————————————————————
PLEASE NOTE – We have a great variety of courses for KS3, GCSE and vocational qualifcations – please check the booklet that is attached to this newsletter
Catch up if you missed our FREE on-line Q&A sessions
 
Come and join us each Monday from 24th April in the closed Facebook group. www.facebook.com/groups/foodteachers/
You do not need to sign up for the event, simply be on-line and join the discussion on useful resources and information. Look out for the Q&A banner.
Catch up with PAST Q&A – click the links (if you are a member of the closed group).
NCFE VCert Food and Cookery
Caroline Gallagher, NCFE
WJEC Level 1 and 2 Hospitality and Catering
Allison Candy, WJEC
WJEC Level 3 Diploma in Food Science and
Nutrition
Allison Candy, WJEC
EDUCAS (WJEC) GCSE Food preparation and
Nutrition
Allison Candy, WJEC
AQA GCSE Food preparation and Nutrition
Gemma O Brien AQA
OCR GCSE Food preparation and Nutrition
Sandra Marsh, OCR
Chilled Education
Kaarin Goodburn MBE, Director
of the Chilled Food Association
The Crunch – Wellcome Foundation
Stephanie Sinclair, Senior Project Manager for Food and Drink

Grain
Chain https://www.grainchain.com/

Priya Nicholas, Communications Manager, NABIM

Ridgwell
Press / Food Programme http://www.ridgwellpress.com/

Jenny Ridgwell

Jamie
Oliver Foundation

Helena Berthon
Sharing SOW plans
for new GCSE
Barbara Rathmill (with Fiona Balding)
School Open
Days
Kath Callaghan (with Julie Messenger)
Obesity Strategy
Louise T Davies (with Joe
Mann)
Resources and
equipment
Simon Gray and Joe Mann
Food
Provenance
Suzanne Gray (with Barbara Monks)
Health &
Safety
Barbara Rathmill and Kath Callaghan
Sharing
Assessment approaches
Associates (BR)
Specialist
food science vocabulary
Julie Messenger
Transition
Activities – KS2-KS3
Suzanne Gray
Food based
Enrichment Activities
Barbara Rathmill
Best wishes from the Food Teachers Centre team
Do you know another food teacher?
Please also pass this newsletter on and encourage your colleagues to sign up for their own copy each month. Every term we have a prize draw from our email list and one lucky subscriber gets a free place at a training event! Sign up only takes a few seconds here
If you would like to join our closed facebook group, our website link above also explains how this works. You can find us here – https://www.facebook.com/groups/foodteachers/
We look forward to seeing you at our next events and chatting on-line.
Louise Davies (Founder: Food Teachers Centre)

www.foodteacherscentre.co.uk

Bright Ideas Food and Health Consulting Ltd Registered Office 69-71 East Street Epsom Surrey KT17 1BP Registered No 9096275 VAT No 189 4024 84

 

Posted in Uncategorized


Food Teachers Centre November 2016 Newsletter

 

Food Teachers Centre

News

November 2016

Good reasons to be in the Food Teachers Centre …
With over 4,000 food teachers in the closed group and as we approach our 4th birthday, here are some good reasons to take part:
  1. It is such an easy way to stay up to date and to connect with other food teachers if you are on your own.
  2. This term we launched the Resource Bank, thousands of files shared on facebook can be accessed offline, making it easier to search and saving everyone time.
  3. We just started the second year of our partnership with BNF for the Food Teacher Professional Portfolio, bringing you FREE monthly webinars, regional twilights and a workshop day for non-specialists. www.foodteacher.org.uk
  4. Thousands of food teachers have come on our face to face events – we offer food safety, technicians, non-specialists, outstanding food, food science and GCSE training days for secondary We also offer two different sorts of practical primary days.
  5. We safeguard people in the facebook group, we restrict entry so that SPAM does not find its way in. We also hold high professional standards and monitor the group so that everyone is protected in this safe space for discussions. It meets teaching union guidelines for teachers using social media. (Check these here)
  6. Each week (except holidays) we hold on-line Q&A or SOS sessions – bringing you information about free resources and answering questions to support you. Look out for our listing in this newsletter and on the events page of the group.

#Tell Theresa campaign…

Join our messaging campaign about the role that food education can play in the government’s drive to address Obesity. Food teachers can play an instrumental role in their schools in educating young people about healthy eating and encouraging behaviour change. See our recent presentation here. But we can only do this if we have the resources – shorter lessons, larger classes and lack of funding for our subject are limiting our work. So do let the government know.
 

 

Tweet Theresa May and your MP (http://tweetyourmp.com/) using #TellTheresa #FoodTCentre
Send her and your MP photos about healthy eating learning, and make our points, here are some examples that you can send out:
  • Support food teachers in obesity challenge with more time for lessons and ingredients for all to take part (106)
  • Support food teachers who teach healthy eating and change behaviour by making food education compulsory for academies (117)
  • No child should be left behind in food education because they cannot afford ingredients for healthy eating lessons (114)
  • Use sugar tax to fund healthy cooking lessons for all, no child should be left out because they cannot afford ingredients (123)
Include us and let’s make some noise #FoodTCentre

 

Check out our recent discussion about how the Obesity Strategy will impact on the work of food educators in primary and secondary schools.
Presentation and discussion is on the closed facebook group (you have to be a member to see video and read comments).
If you are a member click here
If you want to join click here
The presentation is also available HERE

Events coming soon…

Inspiring Learning for Food and Textiles teachers

Plan for the Future: Food and Textiles teaching with Louise T Davies (Founder, Food Teachers Centre) and Dawn Foxall (Founder, Textiles Skills Academy)
New D&T and Food GCSEs and Progress 8! Never have food and textiles teachers faced such an array of new challenges and opportunities! How will you know you are getting it right in your school? We find ourselves sitting in the third bucket, competing with every other creative and vocational option. With a decline in numbers and funding for D&T we need to understand the wider scene and prove that our lessons are relevant, vibrant, and essential for EVERY child. This presentation equips you with ideas to secure a better future for your subject at school, by addressing Ofsted concerns, linking to key government drivers and developing skills that future employers value.

 

Inspiring Textiles in the Classroom with Nicky Simpson
Improve your practical skills with both hand and machine sewing for Key stage 4 and 5; including smocking, shadow folds, heat press innovation and computer aided design. Begin a construction sample resource to use in your classroom to create exciting and innovative products. Ideas for excellent products, lesson activities, schemes of work that lead to improved coursework/exam performance. Plenty of inspirational examples and resources to photograph.

 

Inspiring Food in the Classroom with Barbara Monks (Food Teachers Centre, Senior Associate, thecookeryteacher.com ) or Joe Mann (Food Teachers Centre, Senior Associate, Fun Kitchen)
Stimulating and thought provoking food science investigations in KS3 and Y10 in preparation for the new GCSE, prepare for the new NEA (food science investigation). This practical and presentation session will help you gain a better understanding of the working characteristics, functional and chemical properties of ingredients.

 

“Meeting fellow food teachers, learning more about the new GCSE…..OFSTED. To be honest I loved it and thought it was the best course I have been on. “

 

“Excellent speaker and information was so vital to everyday teaching…..thank you!”
 
“Gave me a chance to clarify so many issues (time to think with lots of practical advice from subject specialist experts).”
 
“Really well presented / very informative / fantastic resources / should really help with planning.”
Kent
Saturday 26th Nov 2016
Shipley, Nr
Bradford
Saturday 3rd Dec 2016
Birmingham
Saturday 24th June 2017
Plymouth
Saturday 1st July 2017

 

 

 

GCSE Food Matters – Food Teaching Made Easy…
NEW COURSE
Catch up with national news and practical ideas to help with GCSE teaching (with Louise Davies, Jenny Ridgwell and Anita Tull)
Find out what is happening on GCSE, Technical Awards, and post 16, together key issues such as assessment, progression and attainment, advice on managing lessons, seeking funding, news on pupil premium, Progress 8 and option blocks, and OFSTED inspections.
This presentation will help you become
  • Better informed and resourced
  • Clearer on national development and able to guide your school about subject needs
  • Save time by knowing where to find advice and free resources to help you.
Louise Davies will also introduce the new GCSE revision guide for Collins, looking ahead with you to Year 11 and how best to prepare your students for assessment. Followed by a workshop full of valuable KS3 and GCSE teaching and learning techniques from Anita Tull and Jenny Ridgwell – experienced teachers and well known authors, with loads of new teaching ideas and resources to take away.
Ideas, inspiration and fun for students is the brief for this workshop.
Jenny Ridgwell will follow Albert Einstein’s “Everything should be made as simple as possible” view to look at quick and easy ways to tackle investigations and evaluations for NEAs for Food Preparation and Nutrition GCSE.
  • She will use the Nutrition Program and other IT skills to show how to present work in a quick and modern way to appeal to today’s students.
  • The workshop will include up to date nutrition information, using the star profile and other tools for the practical assessment
  • Jenny will share her ‘real world’ investigations along the way.
Anita Tull will share ideas on how to use a range of teaching activities to bring the new GCSE to life – engaging and motivating students. With advice and guidance on the preparing your Year 11 students for their NEA investigations and practical assessment. – focusing on the essentials, together with ideas that make learning stick ready for the exam.
Victoria, LONDON
Monday
23rd January 2017
Louise Davies with Jenny Ridgwell
Victoria, LONDON
Monday
20th March 2017
Followed by free twilight event, social,light refreshments, tour of the college and chef demo
Louise Davies with Jenny Ridgwell
Victoria, LONDON
Monday
5th June 2017
Louise Davies with guest presenters
Victoria, LONDON
Monday
10th July 2017
Louise Davies with Anita Tull

 

Teach Food at KS3 and GCSE (non-specialists)..

Presenters Kath Callaghan and Suzanne Gray
Feeling unsure of teaching practical food lessons and concerned about techniques and management of students and rooms in these fast-paced lessons? Our full course of 2x 2 days for NON-SPECIALIST FOOD TEACHERS shares best practice, top tips and great ideas when working in the food room.
The full course is planned as two days back to back for KS3 and two days back to back for GCSE. You can book onto just the two days that you need (depending on the age range you are teaching), or the full course to get a complete coverage of the skills and techniques for the secondary age range.
This programme of training is based on face to face interactive sessions with a wide range of practical skills being covered, but ensuring how to deliver these appropriately to students. We aim to build teachers self-esteem and competency in practical application through providing practical skills training and guided learning…bringing the Wow factor into your classroom!
TEACH FOOD AT KS3
Reigate (Surrey)
Mon 5th Dec and Mon 12th Dec 2016
South Wales
Tues 24th and Weds 25th Jan 2017
London (East)
Tues 20th and Weds 21st June 2017
Bristol
Thurs 6th and Fri 7th July 2017
TEACH FOOD AT GCSE
London (S.E.)
Weds 7th and Thurs 8th Dec
Birmingham
Weds 8th and Thurs 9th Feb
South Wales
Tues 28th Feb and Weds 1st March
London (East)
Tues 11th and Weds 12th July 2017

Outstanding Food…

FIona Balding’s course will focus on the following areas to help you develop strategies to embed health and wellbeing across the school and to deliver better food lessons throughout the year.
  • Action 9 of the School Food Plan is centred on the monitoring of schools in relation to the promotion of a healthy lifestyle and the time and space given to lunch.
  • Under the new Ofsted’s Common Inspection Framework 2015, inspectors assess how “children and learners keep themselves healthy, including through healthy eating”. Inspectors will look at “the food on offer and visit the canteen to see the atmosphere and culture in the dining space and the effect this has on pupils’ behaviour.” Inspectors will also look at the “breadth and balance of the curriculum, of which practical cookery is now a part.” This forms part of a Personal development, behaviour and welfare judgement.
  • Find out how you can support
    your school to embed this through the guidance in the School Food Plan
    (January 2016 Ofsted Inspection
    Update
    )
  • Myth Busting: Ofsted do not expect specific preparation for the inspection – they want you to teach well throughout the year. We will share with you our ideas on:
    • Setting high expectations which inspire, motivate and challenge
    • Promoting strategies to show pupil progression
    • Planning well-structured lessons, with effective differentiation, questioning, behavior management and approaches to assessment
    • How to cope with being observed, and observing others in food
Central London
Thursday 24th November 2016
North Yorkshire
Friday 2nd December 2016
Norwich
Friday
19th May 2017
Exeter
Friday 16th June 2017

Teaching Food Science Part 1

– A recipe for Success

Presenters Joe Mann and Simon Gray
Are you concerned about the amount of food science content you are expected to teach in the new GCSE? We will show you how to include each of the key food science concepts paired with relevant key cookery techniques in a realistic, creative and engaging way, looking at a realistic lesson by lesson overview for just seven weeks!
The day will take you through ways to simplify each food science concept using a combination of achievable short cooking activities, each matched to an easy and engaging practical food science experiment or investigation.
You will experience a series of deliverable lessons all mapped against the key concepts and techniques you need to cover.
A series of practical cooking activities linked to a science experiment or investigation that can be carried out in your lessons to develop the understanding and knowledge of the food science required for the new GCSE.
Lewes, Sussex
Tuesday 15th November 2016
South
Gloucestershire
Tuesday 29th November 2016
Cambridge
Tuesday 6th December 2016
Stourbridge, West Midlands
Tuesday 13th December 2016
Southampton
Tuesday 7th February 2017
Part 2 (summer term dates) coming soon, check our website for details www.foodteacherscentre.co.uk

 

Feed the Future – delivering provenance and sustainability

 

Presenter Suzanne Gray
As a vital new part of the GCSE and KS3 programme of study this course is invaluable to all secondary food teachers who would like to develop their teaching skills in areas that may be controversial, create debate and emotional responses to food issues. As teachers and role models – how can we produce less packaging waste; reduce our planets’ gas emissions and plan for a future that will feed the ever-expanding population with good nutritious food?
The day will consist of a combination of information, discussion, practical tasks and hands on learning. Part of the day will also be spent in looking at new and innovative ideas for producing our food in a more ecologically sound way e.g. hydroponics.
Birmingham
Tuesday 31st January 2017

 

Food Technicians and Support Staff (Secondary)

Presenters: Barbara Rathmill and Kath Callaghan
Join like-minded Secondary FOOD TECHNICIANS and TEACHING ASSISTANTS for this one-day course to share best practice, top tips and great ideas when working in the food room.
The day will consist of a combination of information, discussion, practical tasks and hands on learning:
  • What’s your role as a technician?
  • What’s happening in food teaching and how will this affect your role?
  • Working alongside the teacher to ensure that the room is safe to work in – know about the key systems and processes needed.
  • Working alongside the teacher to deliver practical lessons – smooth operations! Setting up practical lessons, demonstrations, tasting, testing and food investigations, practical exams. For example, ingredients provision, supervising equipment, knowing when to intervene, what to do if…….?
  • Providing support to small groups and individuals so that all abilities succeed in achieving quality end products
Brighton
Monday 14th November 2016
LIMITED PLACES
Leicester
Wednesday 23rd
November 2016
Caerphilly, South Wales
Thursday 24th November 2016
St Helens
Tuesday 29th November 2016
Barnsley
Monday 27th February 2017
Bushey, Watford
Tuesday 21st March 2017
Corby
Tuesday 28th March 2017

 

Food Safety in the ClassroomNEW COURSE

Our first two food safety courses quickly sold out, so book as soon as you can
Presenter Barbara Rathmill
This one day course includes award of Level 2 Food Safety (CIEH) and accreditation for the national recognised framework for food teaching standards 9.1-9.6 ‘Implementing good hygiene and safety’ (listed in ‘Food teaching in secondary schools: A framework of knowledge and skills’ 2015 Public Health England, British Nutrition Foundation and Department for Education). Download this framework Here
 
Barnsley
Tuesday
31st January
More dates coming soon, check our website for details www.foodteacherscentre.co.uk

Food Teaching in Primary SchoolsNEW COURSE

Presenter Barbara Rathmill

 

The day will consist of a combination of information, discussion, practical tasks and hands on learning:
  • Meet the new Ofsted ‘wellbeing’ criteria and School Food Plan requirements with effective growing and cooking.
  • Put pupil’s health and wellbeing at the centre of their school with an ethos and culture of great food.
  • Gain the skills and confidence to cook imaginative products with your class, exploring tastes and colours.
  • Deliver fun, engaging and real-life lessons packed full of maths, literacy and science content
  • Learn successful strategies that support healthier choices empowering young people to make informed decisions about what food is served in your school.
  • Managing a food/cooking area or room so that it is a safe and hygienic environment to deliver practical preparation, cooking and tasting activities
  • Managing a food area or room with your school so that it is a safe and hygienic environment to deliver practical activities.
HALIFAX
With Barbara Rathmill
10th March 2017

 

 

Cultivating a Healthier School (Primary)

(Grow, Cook, Eat your own produce) with RHS

 

RHS horticulturists have teamed up with the Food Teachers Centre to provide a practical course to enable you to put pupil’s health and wellbeing at the centre of your school with an ethos and culture of great food.
· Meet the new Ofsted criteria and School Food Plan requirements with effective growing and cooking
· Gain the skills and confidence to cook imaginative and seasonal produce with your class, for example exploring tastes and colours with beetroot muffins, sprouting pea salad, kale pesto
· Deliver fun, engaging and real-life lessons packed full of maths, literacy and science content
· Learn successful strategies that support healthier choices and put young people in the driving seat of decisions about what food is served in your school
Area
Date
West
Midlands
Weds
8th March 2017
Kath
Callaghan
South
West
Mon
20th March 2017
Simon
Gray
South
East
Thurs
23rd March 2017
Suzanne
Gray
Wales
Thurs
18th May 2017
Joe
Mann
North
East
Thurs
18th May 2017
tbc
East
of England
Friday
7th July 2017
Julie
Messenger
ONLY £120 Find out more and Book here

 

 

Photos from the London Launch of ‘Cultivating Healthier School’ at Charlton Manor Primary School

 

 

Join the PRIMARY facebook closed group

– Primary Skills Academy Request here

 

FREE EVENTS – SOS Sunday On-line Support

Sunday 11th Sept
Sharing autumn term SOW plans for the new GCSE
Sunday 18th Sept
School Open Days – sharing ideas to give “WOW” factor for visitors
Sunday 25th Sept
Obesity Strategy – our role as
teachers
Sunday 2nd Oct
Resources and
equipment
– Essentials? Sourcing?
Sunday 9th Oct
Food Provenance: sharing your ideas for teaching.
16th 23rd October
Half term BREAK
Sunday 30th Oct
Health &
Safety
– getting simple systems in
place
Sunday 5th Nov
Sharing approaches
to assessment
Sunday 13th Nov
Strategies for
teaching specialist food science vocabulary
Sunday 20th Nov
Transition
Activities –
KS2-KS3
Sunday 27th Nov
Food based
Enrichment Activities –
sharing ideas for activities that have
maximum effort with minimum effort
Sunday 4th Dec
How to educate
your senior leaders
in understanding
the importance of food in the curriculum
Sunday 11th Dec
Links with
Industry –
how to develop effective working
relationships in your local community
PLEASE CHECK the latest times and dates in the group, as we may move it to another evening shortly!

FREE EVENTS – Monday Q&A 7.30pm

12th Sept
Chilled Education
19th Sept
The Crunch – Wellcome Foundation
26th Sept

Grain Chain

https://www.grainchain.com/

31st Oct
14th Nov
Jamie
Oliver
Food
Foundation http://www.jamieskitchengarden.org
Mon 21st Nov
Mon 28th Nov
Mon 4th Dec
Mon11th Dec
Xmas break
The NEW Futurechef is here… Cooking up a storm
Springboard’s FutureChef is the best industry backed resource matched to the food related curriculum. Aimed at young people aged 12 – 16, it inspires them to cook through:
  • Classroom resources & activities
  • Industry skills demos & challenges
  • Competitions & awards
FutureChef has many great benefits that help to:
  • Directly support the food curriculum
  • Offer interactive classroom resources
  • Nurture industry links
  • Teach life skills and build confidence
  • Promote healthy eating and nutrition

More info https://futurechef.uk.net/

Don’t miss Westminster Kingsway College, London – OPEN DAYS…
Monday 28/11/16 4pm-7pm
Monday 06/02/17 4pm-7pm
Monday 13/03/17 4pm-7pm
Westminster Kingsway College was established in 1893 by Cesar Ritz & Auguste Escoffier. We at the college are rightly very proud of our heritage and still look to hold dear to ethos of their training whilst developing our students to go out into industry with the techniques, skills and knowledge required to be a part of one of the most dynamic trades in the world.
The open evening events are a chance for parents, guardians and prospective students to gain an insight into the facilities and programmes on offer . Presentations, demonstrations, tours and individual advice can be obtained on the following dates at the Victoria Centre in Vincent Square:
Pre-register to beat the queue but drop-ins are welcome. http://www.westking.ac.uk/opendays

 

 

Class sizes

There has been a worrying number of people talking about being asked to accept classes larger than the room is designed for. We know that budget cuts in schools are causing heads to make some difficult decisions on how they may have to save money, and we can see that increasing the class size is considered a solution. Many head-teachers are unaware of the health and safety implications (or the impact on pupil engagement and attainment), so it is best to draw attention to this and suggest ways that these issues can be overcome.

We have developed some advice and a video to help you address this situation in our school.

CLEAPSS Futureminds Issue 3 is out now…

D&T Training, workshop maintenance, Food Teachers Centre, National Centre for Art & Design, Ink & Bleach, QR codes in managing D&T, Textiles Skills Academy, making your own motrised vehicle, and CLEAPSS H&S update. Issue 3

 

Best wishes from the Food Teachers Centre team

Do you know another food teacher?
Please also pass this newsletter on and encourage your colleagues to sign up for their own copy each month. Sign up only takes a few seconds here
If you would like to join our closed facebook group, our website link above also explains how this works. You can find us here – https://www.facebook.com/groups/foodteachers/
We look forward to seeing you at our next events and chatting on-line.
Louise Davies (Founder: Food Teachers Centre)

www.foodteacherscentre.co.uk

Bright Ideas Food and Health Consulting Ltd Registered Office 69-71 East Street Epsom Surrey KT17 1BP Registered No 9096275 VAT No 189 4024 84

 

 

Posted in Uncategorized


Food Teachers Centre Newsletter October 2016

 

Food Teachers Centre 

News

October 2016 

GCSE Food Preparation and Nutrition is launched this term with
some great new lessons to engage students
We are off!   This term sees the start of the new 2016 GCSE Food Preparation and Nutrition which has its first exam in 2018.  Over the past year, the Food Teachers Centre has come together as a community to support each other
  • holding training for all teachers to update their practical skills and knowledge, particularly in nutrition, food science and knife skills.
  • piloting a mentoring scheme with the IFST (Institute of Food Science and Technology) to bring practising food scientists into our schools.
  • discussing how schools might get support with the costs of food ingredients brokered by FDF (Food and Drink Federation).
  • working in partnership with BNF (British Nutrition Foundation) to support the new framework of skills for food teachers, audit tool and CPD portfolio, with free monthly webinars and regional face to face training.
  • providing an extensive free resource bank of over 1,000 teaching resources, shared by teachers with each other to improve practice.
  • holding Sunday and Monday night Q&A to bring you the latest in valuable teaching resources and programmes to keep everyone up to date with the support that is available.
Embracing the new GCSE – new skills, new standards – WOW! Great work...
              
Thank you to Alex Purdie, Alison Nash, Gillian Chapman, Fiona Jakes, Ali Brit,  Catryn McDonald, Rachel Palmer, Maxine Fowler, Lucy King, Jacquie Franklyn, Agnieszka Van Veen, Rachel Gregory, Jessica Watts, Perry Reeves, Lou B and Jackie Dean to sharing their teaching ideas featured on this page – sharing their successes and celebrations.
And to many others in the group who have been submitting amazing work to us!  (sorry there was not enough space for you all).
But thank you to everyone for your tremendous hard work to get ready to launch the new GCSE, and for embracing all the skills required.
And new ideas for teaching food science…
          
     
Thank you to Maxine Fowler, Jacquie Franklyn, Rachel Gregory and Catryn McDonald.
All of this work shows that we don’t always need science equipment to bring the concepts to life – some improvisation is all that is needed.
These investigations share best practice in how to set up a test right from the start of the course for the students to get them ready for Non Exam Assessment 1 in 2017-18.
Don’t forget Love Food Love Science
And who wouldn’t be impressed by open evenings like this? ...
Thank you to Gemma Sharpe and Jessica Watts for the hours of hard work to produce great open evening displays and activities that they shared.  And thank you to everyone who has sent us their amazing examples of displays, we have set a folder up in the Resource Bank – all set for next year!
       
News from our supporters…
Westminster Kingsway Open Evenings…
Westminster Kingsway College (Hospitality & Culinary Arts) invites you, your pupils and parents their open days in London, at the Victoria Centre.
Monday 17/10/16     4pm-7pm 
Monday 28/11/16     4pm-7pm 
Monday 06/02/17     4pm-7pm 
Monday 13/03/17     4pm-7pm 
Westminster Kingsway College was established in 1893 by Cesar Ritz & Auguste Escoffier, two of the most prominent Hospitality figures of the age. Along with Baroness Burdett-Coutts they conceived the cookery school which has trained the next generation chefs and hospitality students for over 100 years. We at the college are rightly very proud of our heritage and still look to hold dear to ethos of their training whilst developing our students to go out into industry with the techniques, skills and knowledge required to be a part of one of the most dynamic trades in the world.
The open evening events are a chance for parents, guardians and prospective students to gain an insight into the facilities and programmes on offer at Westminster Kingsway College. Presentations, demonstrations, tours and individual advice can be obtained on the following dates at the Victoria Centre in Vincent Square:
Pre-register to beat the queue but drop-ins are welcome.   http://www.westking.ac.uk/opendays
With their extensive gastronomic practice and proven excellence, Westminster Kingsway College is committed to innovation and high performance in Hospitality and Culinary Arts. They have enviable links and collaboration with the international hospitality industry, leading chefs associations and principal figures from the world of gastronomy devoted to high quality training and development.
For Higher Education they offer Foundation Degrees in Hospitality Management, Tourism Management and Culinary Arts. Click here for Foundation Degrees and BA Degrees
Sustainable protein – or Crunchy Critters…
You tried them at our face to face events, you may have even seen them on TV.  But if you would like to bring an UNFORGETTABLE lesson to your classes, then make use of the CRUNCHY CRITTER Discount code – EDU10- on their website.  We have added the receipes and information to our resource bank.
Nick at Crunchy Critters will willing to give you sample packs, advice on what to order and so on – simply contact him via the website https://www.crunchycritters.com/ Don’t forget to mention you’re a member of the Food Teachers Centre.
 
Our 2016-17  Courses
See our brochure or website for full details
Sunday On Line Support and Monday Q&A
Sunday 11th September
Off to a good start -Sharing autumn
term SOW plans for the new GCSE
Barbara Rathmill (with Fiona Balding)
Sunday 18th September
School Open
Days
are here – sharing ideas to give the “WOW” factor when visitors come
Kath Callaghan (with Julie Messenger)
Sunday 25th September
Obesity Strategy – our role as teachers
Louise T Davies  (with Joe
Mann)
Sunday 2nd October
Resources and
equipment
– Essentials? Desirables? Sourcing?
Simon Gray and Joe Mann
Sunday 9th October
Food
Provenance
: sharing your ideas for teaching.
Suzanne Gray (with Barbara Monks)
16th 23rd October
Half term BREAK
Sunday 30th October
Health &
Safety
– getting simple systems in place
Barbara Rathmill and Kath Callaghan
Monday 12th Sept
Chilled Education
Chilled Food Association
Kaarin Goodburn MBE,  Director
of the Chilled Food Association
Monday 19th Sept
The Crunch – Wellcome Foundation
Stephanie Sinclair, Senior Project Manager for Food and Drink
Monday 26th Sept

Grain
Chain  https://www.grainchain.com/

NABIM, National
Association of British and Irish Flour Millers

Priya Nicholas, Communications Manager, NABIM
Monday 3rd Oct
Seafish and Fish is the
Dish
  in
time for Seafood Week the NEXT week! http://www.fishisthedish.co.uk/
Kieran
Westbrook, Communications Manager
Monday 10th Oct
tbc
17th /24th Oct
Half term
Monday 31st Oct
Ridgwell Press and The Nutrition Programme http://www.ridgwellpress.com/
Jenny
Ridgwell, acclaimed food and cookery author
Monday 7th Nov
Springboard UK and the Resource Gateway  https://springboard.uk.net/
Abby
Paterson, Careers & Education Director
Monday 14th Nov
Jamie Oliver Food Foundation
Helena
Berthon, Jamie’s Kitchen Garden Project Manager
GCSE Investigate Food 2
Gain food investigation support during the first year of teaching the new GCSE Food preparation and nutrition. We cover how to help students maximize their performance in NEA 1 – the food Investigation and how to deliver food science and food investigations.
East
London
Thursday
3rd November 2016
Kings
Lynn Norfolk
Summer
Term 2017
Midlands
Summer
Term 2017
Milton
Keynes or Oxfordshire tbc
Summer
Term 2017
London
Summer
Term 2017
Prices £165 +VAT
 
Food safety in the Classroom – Primary and Secondary  
This one day course includes award of Level 2 Food Safety (CIEH) and accreditation for the national recognised framework for food teaching standards 9.1-9.6 ‘Implementing good hygiene and safety’ (listed in ‘Food teaching in secondary schools: A framework of knowledge and skills’ 2015 Public Health England, British Nutrition Foundation and Department for Education).  Download this framework  Here
Victoria, Central London
Tuesday
8th November 2016
Stockport
Thursday
17th November 2016
Prices from £50
Food Technicians and Support Staff
These are practical, hands-on training days providing the skills and resources for secondary schools, with opportunities for discussion.
Wallsend
(Near Newcastle)
Tuesday
11th October 2016
Surrey
Tuesday
1st November 2016
Reading
Wednesday
9th November 2016
Oxford
Thursday
10th November 2016
Brighton
Monday
14th November 2016
Leicester
Wednesday
23rd November 2016
Caerphilly, South Wales
Thursday
24th November 2016
St Helens
Tuesday
29th November 2016
Corby
Tuesday
28th March 2017
Price £125 +VAT
Teach Food at KS3 for non specialists
Two day training course
Milton Keynes
Tues 4th and Weds 5th October 2016
Exeter
Tues 11th and Weds 12th October 2016
Reigate (Surrey)
Monday
5th December and Monday 12th December 2016
South Wales
Tues 24th and Weds 25th January 2017
London (East)
Tues 20th and Weds 21st June 2017
Bristol
Thurs 6th and Fri 7th July 2017
Price  £320 +VAT for two day course
Teach Food at KS4 for non specialists
Two day training course
South Wales
Tues 1st and Weds 2nd November 2016
London (S.E.)
Weds 7th and Thurs 8th December 2016
Birmingham
Weds 8th and Thurs 9th February 2017
London (East)
Tues 11th and Weds 12th July 2017
Price £320 +VAT for two day course
Outstanding Food in your school

This course will focus on the following areas to help you develop strategies to embed health and wellbeing across the school and to deliver better food lessons throughout the year

Norwich
Friday
21st October  2016
Exeter
Friday 4th November 2016
Milton Keynes
Weds 9th November 2016
Central London
Thursday 24th November 2016
North Yorkshire
Friday 2nd December 2016
Price £165 +VAT
Inspiring Learning Food and Textiles
This day is divided into three workshop sessions:

 

1.    Plan for the Future: Food and Textiles teaching with Louise T Davies (Founder, Food Teachers Centre) and Dawn Foxall (Founder, Textiles Skills Academy)

 

2.    Inspiring Textiles in the Classroom with  Nicky Simpson (Hillview School, Tonbridge)
3.  Inspiring Food in the Classroom with Barbara Monks (Food Teachers Centre, Senior Associate, thecookeryteacher.com ) or Joe Mann (Food Teachers Centre, Senior Associate, Fun Kitchen)

 

 

Kent
Saturday
26th November 2016
Shipley,
Nr Bradford
Saturday
3rd December 2016
Manchester/Liverpool
Spring
term 2016
London
Spring Term 2017
Birmingham
Saturday 24th June 2017
Plymouth
Saturday 1st July 2017
Price £175 +VAT
Teaching Food Science Part 1
Are you concerned about the amount of food science content you are expected to teach in the new GCSE?  We will show you how to include each of the key food science concepts paired with relevant key cookery techniques in a realistic, creative and engaging way, looking at a realistic lesson by lesson overview for just seven weeks!
Alderley Edge, Cheshire/ Manchester
Tuesday 8th November 2016
Lewes, Sussex
Tuesday 15th November 2016
Thornbury,
South Gloucestershire
Tuesday 29th November 2016
Cambridge
Tuesday 6th December 2016
Stourbridge, West Midlands
Tuesday 13th December 2016
Taunton
Tuesday 10th January 2017
Southampton
Tuesday 7th February 2017
Nottingham
Tuesday 27th February 2017
Kent
Tuesday 21st March 2017
Cornwall
Tuesday 18th April 2017
London
Tuesday 25th April 2017
Price £165+VAT
Teaching Food Science Part 2
Directed interactive group workshops for a whole day where you will work together in teams to plan, carry out and evaluate at least four different NEA 1 investigations. This will be an immersive experience, featuring a series of fun activities, full of ideas for teaching the NEA 1 and top tips for carrying out science investigations in your classroom. Collaborate to plan your schemes of work for Year 11 NEA 1 for your chosen boards.

 

Liverpool
Tuesday
9th May 2017
Birmingham
Tuesday
16th May 2017
Manchester
Tuesday
6th June 2017
Leeds
Tuesday
13th June 2017
Cambridge
Tuesday
20th June 2017
London
Tuesday
27th June 2017
Price £165 +VAT
Feed the Future – sustainability and provenance
This is a new course for 2016 / 2017 brings to life teaching food journeys from field to fork.  As a vital new part of the GCSE and KS3 programme of study this course is invaluable to all secondary food teachers who would like to develop their teaching skills in areas that may be controversial, create debate and emotional responses to food issues. As teachers and role models – how can we produce less packaging waste; reduce our planets’ gas emissions and plan for a future that will feed the ever-expanding population with good nutritious food?
East London 
Friday 7th October 2016
Birmingham 
Tuesday 31st January 2017 
Price £130 +VAT 
 
Cultivating a Healthier School (Primary)
(Grow, Cook, Eat your own produce) with RHS 
RHS horticulturists have teamed up with the Food Teachers Centre to provide a practical course to enable you to put pupil’s health and wellbeing at the centre of your school with an ethos and culture of great food.
  • Meet the new Ofsted criteria and School Food Plan requirements with effective growing and cooking
  • Gain the skills and confidence to cook imaginative and seasonal produce with your class, for example exploring tastes and colours with beetroot muffins, sprouting pea salad, kale pesto
  • Deliver fun, engaging and real-life lessons packed full of maths, literacy and science content
  • Learn successful strategies that support healthier choices and put young people in the driving seat of decisions about what food is served in your school
Area
Date
London
Tuesday
11th October 2016
 Suzanne Gray
East
Midlands
Thursday
13th October 2016
 Fiona Balding
West
Midlands
Weds
8th March 2017
Kath
Callaghan
South
West
Mon
20th March 2017
Simon
Gray
South
East
Thurs
23rd March 2017
Suzanne
Gray
Wales
Thurs
18th May 2017
Joe
Mann
North
East
Thurs
18th May 2017
tbc
East
of England
TBC
– Early Summer 2017
Julie
Messneger
ONLY £120 Find out more and Book here
Food Teacher Professional Portfolio
Those teachers already enrolled on the Food Teacher Professional Development Programme are emailed directly with invitations and reminders to join FREE monthly webinars and regional twilight events.  These events are only open to those on the Programme and are supported by the All Saints Educational Trust.
Free
monthly on-line webinars
: 2nd Tuesday of every month (where possible) at 4.30pm
 
Presenters
Tuesday
13th September
Building a whole school food approach to
food education and nutrition 
(Guideline 2.1 & 2.2) 
British
Nutrition Foundation
Tuesday
4th October
Support for GCSE NEA 1 (The Food Investigation Assessment)  (Guideline 5)
Barbara
Monks
Tuesday
15th November
Teaching food when you’re not a specialist
Suzanne
Gray
Tuesday
6th December
Support for NEA 2 (The Food Preparation
Assessment) –
BNF
Simon
Gray (with Associates)
Tuesday
10th January
Managing a Food department  (Guideline 1, 4, 5, 9)
Kath
Callaghan and Barbara Monks
Tuesday
7th February
Behaviour change and healthy eating  (Guideline 7)
BNF
(Dr Lucy Chambers)
Tuesday
14th March
Professional practice – writing schemes of
work/lesson plans, transition and progression
BNF
Tuesday
25th April
Teaching strategies during a practical
lesson
,(Guideline
5)
Fiona
Balding
Tuesday
16th May
Teaching food in special schools  (Guideline 3,4,5,6,7,8 & 9)
Louise
Davies
Tuesday
6th June
Factors affecting food choice  (Guideline 8)
BNF
Tuesday
7th July
Applying aspects of consumer awareness (Guideline 8)
BNF
All webinars are recorded and can be accessed later if you missed one.
Regional Twilight events – Skill and Nutrition Update
 
27th September:  Amersham Buckinghamshire
BNF with Fiona Balding
5th October:   Stockport/Manchester
BNF with Barbara Rathmill
16th November:   Chard, Somerset
BNF with Simon Gray
January, Kent- London
BNF with Suzanne Gray

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Best wishes from the Food Teachers Centre team
Do you know another food teacher?
Please also pass this newsletter on and encourage your colleagues to sign up for their own copy each month. Every term we have a prize draw from our email list and one lucky subscriber gets a free place at a training event!  Sign up only takes a few seconds here and is free.
If you would like to join our closed facebook group, our website link above explains how this works.The website explains our terms and conditions. Our on-line community is a professional group and we adhere to the guidelines for social media usage set out by the major teaching unions to safeguard all. You can find us here – https://www.facebook.com/groups/foodteachers/ 
We look forward to seeing you at our next events and chatting on-line.
 
Louise Davies (Founder: Food Teachers Centre)
www.foodteacherscentre.co.uk
Bright Ideas Food and Health Consulting Ltd  Registered Office 69-71 East Street Epsom Surrey KT17 1BP   Registered No 9096275    VAT No 189 4024 84

 

 

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