Food Teachers Centre Summer Newsletter 2018

 

Summer Term 2018 News
[NAME] Good Luck with GCSE and other exams in your school this summer
We know that many of you are preparing for the first ever written paper for GCSE Food Preparation and Nutrition this week. It is both nerve-racking and exciting. Good Luck to everyone!
1 New Revision Resources – free and low cost
We are really pleased that SENECA managed to get a beta version of their free new revision app out in time for many of your classes. If you have not seen it, it wont be too late for your Year 10s who are going into Year 11. Access the app
It was also good to see the Collins EDUQAS revision guide reach schools in time.
2. Volunteers needed – Bags of Taste
We are asking around to see if any teachers know of people that might have time to volunteer for Bags of Taste. We are happy to be promoting this project, you can find out more by visiting the Bags of Taste website or watching the BBC documentary about them. There are things that we all care about:
  • Tackling health inequalities through food
  • Delicious recipes for less than £1 a portion
  • Cooking courses that drive behaviour change
  • Volunteering opportunities
They have just started a new group in Sheffield, so feel free to see if you can help them get set up, or check out the others around the country too.
3. Facebook improvements
Recently Facebook have been letting us test some great new features to make our closed group an even better place to share good practice and learn from each other. We have used the Polls feature to do surveys in the past and this has been updated. We are also making great use of the new TOPICS (these are threads where posts about the same thing can be grouped under a Topic). We have made good use of this to post all the vacancies and job hunters in one place to make it easy to look for a new job or find staff. Come inside the group, as many of these features do not work if you only view the posts in your newsfeed.
4. KickStart programme for NEETS
Springboard’s KickStart programme specialises in supporting young people, who are at risk of leaving full-time education without a positive outcome (i.e. Not in Education, Employment or Training), towards further education opportunities, apprenticeships and/or careers in the hospitality, leisure and tourism industry.
The programme offers one week of employability skills and personal capabilities training, two week work placements within Springboard’s hospitality Business Partners, and over six months aftercare to support sustained education, apprenticeship, and/or job outcomes
 
 
 
 
Have a great Healthy Eating Week!
Competitions can help give food teaching a high profile in your school
Well Done to Alan Kaid, Subject Leader for Food Preparation and Nutrition and BTEC Level 3 Hospitality at Emirates International School. Alan attended a Food Teachers Centre training event last year. He was so inspired by the keynote from Louise, that he took her advice and entered his pupils for a competition, to raise the profile of the subject in his school. You can watch the grand final TV show here – Amazing
Congratulations to our first group to achieve
‘Introduction to Culinary Skills Certificate’ (City and Guilds and Westminster Kingsway College accredited)
This course is designed for those with no food qualifications, and for some, is their first food accreditation. A presentation will be held for them, and their guests on THURSDAY 12th July. But if you would like to attend, please RSVP here.
Everyone will be presented with a certificate and ‘In a Class of Its Own’ Book.
Congratulations to:
 
JenAllwood
IvanaAl-Sakkaf
AntheaBaker
KateBravo
FionaBudd
VeronicaDe Silva
JulieGreatorex
DebbieNeal
KateO’Sullivan
ClaireParsons
MarieSylvester
ElzbietaSzumielewicz
JenniferWhalley

Schools Game Changer programme
Master classes have been taking place all over the country
 
Taste of Game masterclasses are delivered across the country and include:
– where game comes from, and what the different meats are
– key skills such as portioning, mincing and cooking game
– cooking and tasting great game (pheasant) recipes.
This is then followed up with a free game delivery for the class to be able to implement their new skills.
Look for for the new registration in the autumn ready fo the new game season.
Summer Term Food Teachers Centre events
Don’t miss our award winning training events
Free books for all our attendees! Great resources to give away.
Food Science Face to Face Friday 29th June, University of West LONDON
Presenters: Stefan Gates, plus Food Teachers Centre Associates – Louise Davies, Barbara Monks, Barbara Rathmill, Jacqui Keepin, Julie Messenger, Sally Rowe (Chancellors School), Sheila Watts (Waddesdon School), Sandra Heinze (Hall Mead School), Frances Meek and Alex White (British Nutrition Foundation), Dr Caroline Millman (with Chilled Food Association and Sheffield hallam University), and John Bassett (Institute of Food Science and Technology, Love Food Love Science).
For those teaching GCSE Food Preparation and Nutrition, and Level 3 Diploma in Food Science and Nutrition. There will be an exciting combination of food science demonstrations, presentations on careers and skills needed in the food science industry and workshops of best practice in delivering the current GCSE (AQA, EDUQAS, OCR) and WJEC Diploma courses.
Key Note presenter
Stefan Gates is a television presenter, author, broadcaster and live-show performer who writes mostly about food and science. You will have seen his recent BBC programmes – Secret Life of your Favourite Dishes and Gasto Lab. He has written six books about extraordinary food and cooking, and has presented 14 TV series mostly for the BBC, including Cooking in the Danger Zone about unusual food from the world’s more dangerous and difficult places. He develops half of these TV series himself, including the CBBC children’s food adventure series Gastronuts and Incredible Edibles. Stefan presented BBC One’s Food Factory.
A full day packed with workshops and presentations to help you:
– Make food science exciting for your pupils, so that they remember and apply key concepts when investigating and cooking
– Improve performance in GCSE and Level 3 Diploma with tips and best practice from experienced practitioners teaching these courses in their schools
– Save time by learning about new high-quality teaching resources and how to plan, teach and assess your course effectively. This event covers all aspects of food science including
o Microbiology and food safety
o Functional properties of nutrients and ingredients
o Nutrition
o Future Food and sustainability issues
– Update your understanding of careers in the food science and technology sector, so that you can speak confidently to parents and students about future skills
Attend an exam board specific workshop to embed the teaching of food science in KS3, GCSE and beyond, including advice on improving the management of NEA and GCSE.
DRAFT PROGRAMME

 

9.30-
10.20
Introduction:
WelcomeJames Edmunds, Dean of
London Geller College of Hospitality and Tourism
‘Why Food Science is so important for young
people’
Louise Davies, Founder of The Food Teachers Centre
‘Careers and Future Skills’
John
Bassett, Policy and Scientific
Development Director of the Institute of Food Science and Technology
(IFST)
10.30-
11.50
Exam focused workshops – embedding the teaching
of food science in KS3, GCSE and beyond advice on improving the management of
NEA and performance in GCSE. How to
plan, teach and assess.
Choice of 3
1. Focus on AQA (Barbara
Monks, Food Teachers Centre)
2. Focus on EDUQAS (Jacqui
Keepin, Food Teachers Centre)
3. Focus on OCR (Sandra
Heinze, Hall Mead School)
12.00-
12.40
12.45-1.30
Workshops- for GCSE and Level 3
Diploma/Certificate
Workshop 1 (Choice of 4)
·
1a Sensory Science (Jack and Scott, University of West London)
·
1b How to develop and deliver the new Level 3 Certificate and
Diploma WJEC Year 12 Unit 1 (Sally
Rowe, Chancellors School)
·
1c Ensuring Food is Safe to Eat (Barbara Rathmill, Food Teachers
Centre)
·
1d Meeting the Nutritional Needs of Specific Groups (Frances Meek
and Alex White, British Nutrition Foundation)
Workshop 2 (Choice of 4)
·
2a Sensory Science (Jack and Scott, University of West London)
·
2b How to develop and deliver the new Level 3 Certificate and
Diploma WJEC Year 13 Unit 2 and 3 (Sheila Watts, Waddesdon School)

2c Bug Club – free food safety resources and
activities to inspire and inform (Dr Caroline Millman, with Chilled Education
from Sheffield Hallam University)
 
·
2d Current Issues in Food Science and Nutrition (Frances Meek and
Alex White, British Nutrition Foundation)
1.30
Lunch
2.15-3.30
3.45
Keynote presentation – Stefan Gates
Bringing Food Science to life – great fun activities and ways of showing science principles
Teacher
Discussion with Stefan on Resources for teaching

 

Only 100 places at this event
£190 +VAT
with kind support of the University of West London
GCSE Boost
– supporting your least able grades 1-4
Presenters: Louise Davies and Jacqui Keepin
This course focuses on the new GCSE and how it is possible to support lower ability learners through the course and improve their performance. It provides intervention strategies and ideas that you can implement immediately with your Y10 and Y11. This course covers all boards AQA, EDUQAS and OCR.
£180 +VAT
For further information please click on any of the links

 

GCSE and your lower ability learners: Overview
– What are the issues for lower ability learners on the new courses and how can they be addressed?
– Some common SEND and how these can be supported in class
o Specific Learning Difficulties such as Dyslexia, Dyspraxia
o Moderate Learning Difficulties
– Choosing your board and exam. What are the alternatives to the GCSE exam for lower ability learners?
– Examining the specific issues in your group and developing an intervention plan to increase performance
Back to Basics – Practical ideas to help with teaching and assessment
Planning and teaching
– Focusing on essential content – knowledge organisers, targeting and simplifying
– Tools that help the content stick, making learning fun
– Grouping students for support, but also depth and challenge
– Questioning techniques to build knowledge and understanding
– Focusing on key practical skills and developing higher level skills over time
– Working to strengths and building confidence and independence
Assessment
– Effective differentiation and providing different amounts of support during the assessment process, scaffolding and intervention within the JCQ regulations
– Practice, mocks, tests, self-review/assessment and preparation for NEA
– Where to gain marks in NEA1
– Where to gain marks in NEA 2
– Brain science and what this tells us about how to prepare students for the written paper

 

 

Bristol
University
of West England
Tuesday 26th June
Liverpool
Everton
Football Club
Monday 2nd July
Wembley,
London (1)
Weds 4th July
Finishes at 4.45pm
*extended day with restaurant
tour and chef demonstration of high level skills
Mansfield
Frederick
Gent School
Tuesday 3rd July
Southampton
Brookfield
School
Wednesday 11th July
Victoria,
London (2)
Westminster
Kingsway College
Thursday 12th July

 

GCSE Best Practice – practical skills and outstanding teacher led workshop
Presenters: Simon Gray and guest teacher presenters
Each workshop focuses on a particular exam course. There are two parts to the day. In the morning, you will work alongside an experienced teacher practitioner who guides you through how they have successfully planned and taught the course, how they have addressed issues and gained good performance from their students. The afternoon is a hands-on practical skills session to develop your knowledge understanding and personal skills.
£180 +VAT
For further information please click on any of the links

 

Planning and teaching your exam course – Guest Teacher presenter
– What Year 9 looks like to prepare for the exam course
– How to approach options evenings, options choices and selling the course
– Getting started in Y10 – inspiration to motivate students at the start of the course and setting boundaries and expectations, getting parents and the rest of the school on board
– Developing knowledge and practical skills side by side throughout Y10 – ideas for lessons that work
– Setting homework, assessments and mocks.
– Approaching Year 11 scheme of work – what it looks like
– Getting help with scheduling and organizing NEA– issues and solutions
– Giving generic feedback and supporting all abilities
– Revision for the examination and strategies for approaching the paper.
Demonstration and skills practical: Achieving higher mark bands in GCSE practical assessments whilst supporting all learners
– Learn recipes, skills and techniques that are considered higher level practical skills
– Learn how to teach styling and presentation skills so that your students gain better marks
– Develop effective teaching strategies and techniques for practical lessons, understand common mistakes and shortcuts to deliver quality dishes
– Understand practical mark schemes and how to incorporate expected skill levels
– Select and use commodities to achieve higher mark bands
– Conducting practical assessments

 

Exam
Date and Location
More information and Bookings
AQA – GCSE Food Preparation and Nutrition
Exeter
Saturday 23rd June 2018
Simon
Gray with Joe Mann, St Lukes
Science and Sports College
EDUQASGCSE Food Preparation and Nutrition
London
Monday 25th June 2018
Simon
Gray with Jayne Hill
AQA – GCSE Food Preparation and Nutrition
Manchester
Tues
26th June 2018
Simon Gray with Adanna Uzoigwe, Trinity
High
EDUQASGCSE Food Preparation and Nutrition
Altrincham
Monday 9th July
Simon
Gray with Natalie Eastwood,
Altrincham college
AQA – GCSE Food Preparation and Nutrition
Leicestershire
Weds 11th July 2018
Simon
Gray with Natalie Tebbatt,
Lutterworth High School
Looking
for OCR?
See our Food Science event on 29th June in
London for OCR specific workshop, led by Sandra Heinze, Hall Mead
School
All teachers will be given access to a Digital delegate folder that will contain the presentations, example recipes, checklists and handouts that you can use with your classes.
NOTE NEW Date for your diary
Bookings open later in the year
SATURDAY 3rd November – University of West London
Our next face to face!
Plenty of different workshops:
  • Teaching GCSE and vocational exams – focus on improving student results
  • Hands on practical workshops on high level skills
MORE TRAINING for Teachers and Technicians
On-Line Flexible Food Safety in Classrooms
Start and finish at any time! This is flexible 8 hour ‘home’ study, with experienced mentor support throughout, via phone email and on-line conferencing. Full accreditation. Only £120
Our on line course includes award of Level 2 Food Safety and accreditation for the national recognised framework for food teaching standards SECTION 9.1 to 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
 
This on-line course is designed for all who teach and support in food activities in school, this includes teachers, technicians, teaching assistants / higher-level teaching assistants, trainee teachers, special needs support staff and cookery club leaders.
 
Why do we recommend that you do this course and not just a Level 2?
This training leads Level 2 Food Safety certificate but offers much more for a practising food teacher. The course is delivered by experienced food teachers, so instead of a generic course about ‘Food Safety in Catering’ the content is delivered in the school context. It includes essential planning and teaching information, risk assessment and other documentation relating to safe working practices. It explains food hygiene and safety, personal hygiene and safety related directly to classroom practice.
One day training still available
Face to Face Food Safety in Classrooms, London
Friday 6th July only £150, with Julie Messenger
ON-LINE Food Science Tutorials for teachers
What are Food Science Tutorials?
 
Food Science tutorials are recorded presentations by Barbara Monks for food teachers. They teach you the food science of proteins, fats and carbohydrates so that you can confidently answer your pupil’s questions. Three separate presentations cover the chemical and physical aspects of each of the major food groups. You can follow them at your own pace and they take you step by step.
The presentations include ideas for ways to teach food science with images and photos to support the teacher and suggestions for delivering food investigations (NEA 1) as required by all the examination boards. Coverage is designed to meet the needs of practical food work whilst also including molecular level science. Key terms from GCSE Food preparation and nutrition specifications are explained and related to practical work.
Tutorials are £40 each or £100 for the set of three.
How to purchase Food Science Tutorials. Get more details and buy here
‘A clear concise and supportive resource’. (teacher evaluation)
Schools Price! EDUQAS Revision Guide £3.99
Look our for the new COLLINS EDUQAS GCSE revision guide.
Free at all our summer term events
This book has similar content to AQA version, but has EDUQAS style exam papers (two) and the content is divided into sections that reflect the EDUQAS specification. Schools price £3.99
Based on new research that proves repeated practice testing is more effective than repeated study, this revision series is guaranteed to help students achieve the best results.
  • Clear and accessible explanations
  • Concise revision notes
  • Seven practice opportunities for every topic covered in GCSE.
Well Done to Jordi Major and Sheila Watts, who won our award for the most helpful community contributors for March and April 2018 respectively
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

     

 

 

If your organisation or company would like to work with us – please do get in touch at info@foodteacherscentre.co.uk

 

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


Food Teachers Centre Easter Newsletter 2018





Easter Break 2018 News
Happy Easter [NAME]

We know that the Easter holidays will be a busy time for teachers with marking and preparing for the summer term exams, so the whole team are on standby to answer your questions in the on-line community.
Outstanding Contribution to Design and Technology Award
Congratulations to Louise, Founder of the Food Teachers Centre as she received the highest award possible from the D&T Association at a ceremony at the end of March.

Her nomination was voted for by the Board of Trustees as:
“a tireless innovator, established and acknowledged as an outstanding leader in the field, for well over a quarter of a century. Louise inspires great loyalty from those she leads and works with.

An early high achiever, going from teaching to teacher education at a young age, she became Deputy Director of the Royal College of Art Schools Technology Project in the 1990s, developing much of the early work in food as relevant to a society largely dependent on industrial scale production. She went on the provide a strong voice for the subject at the Qualifications and Curriculum Authority (QCA) and subsequently the Design and Technology Association. The latter benefitted from her clear understanding of the relationship of food education to D&T, strong links with industry and her effective networking.

Having founded the Food Teachers Centre, Louise remains at the forefront of food education nationally providing training to 5,000 teachers over the last two years alone. She works to support all pupils and has been particularly strong in championing provision for those with different learning needs, including a new publication in 2017.

As an independent consultant, she remains a powerful voice recently co-opted by the United Nations as a contributor to their food and nutrition education white paper and conference.

Louise is an inspiration to thousands, as a producer of materials to support teachers and learners throughout the UK and beyond and a passionate advocate for the subject”.

Give food teaching a high profile in your school
Alan Kaid, Subject Leader for Food Preparation and Nutrition and BTEC Level 3 Hospitality at Emirates International School attended a Food Teachers Centre training event last year. He was so inspired by the keynote from Louise, that he decided to take her advice and enter his pupils for a competition, to raise the profile of the subject in his school.
Alan describes what happens next…. ‘What dreams are made of!’
The winners of TV reality show “Foodshala” Emirates International School Jumeirah (EISJ) proudly hold the Champions cup pictured with Principal Mr David Hicks.
The competition is the first of its kind over 50 schools participated to win the prize for master chef and an exciting trip Disneyland. Only 13 schools were entered into the league rounds, EISJ being the last of the qualifiers. Our three student contestants were Taksh Giridhar Grade 9, Vashitaa Prasad Grade 7 and Yehia Alhelaly Grade 2. Yehia had showed much flair demonstrating his culinary skills, cooking throughout each of the rounds. The competition was tough and very competitive with young talented chefs throughout the region. Yehia, Taksh and Varshitaa practiced every day so that they could perform at their very best planning, cooking and trying out new recipe twists. The days would be long and tiresome before the camera crew were ready to finally film and shoot.
The first aspects the judges looked for was the idea, and taste, appearance, the range of technical skills used and the presentation and execution of the dish. Each judge was selectively picked with key titles from around the region, celebrity chefs included Iranian Michelin Chef Mansour Memarian and Spanish Chef Mariano Andres Puerta.
Recognised for his Indian cuisines Celebrity Chef Sanjeev Kapoor, entrepreneur, writer and television personality was to judge the finals based on the theme “A meal fit for a king”. Teams were required to prepare and cook a starter, main course and dessert within 2 hours of cooking time; the clock was ticking as Sanjeev made his round to each work station asking our students various questions on their 3 chosen dishes.
Taksh, Varshitaa and Yehia showed great passion and team spirit, stayed focused as they went into full drive preparing and creating dishes, I remember there was a positive buzz between our students as they mixed, blended and stir ingredients for the last time. A very tense round for everyone, when Sanjeev calls out time for all contestants to stop cooking. All parents and teams watching anxiously and extremely tense as Sanjeev gave his evaluation of what he thought of each dish, his words were very specific and detailed indeed. If you’re a food fanatic or just enjoy reality shows especially as entertaining as our EIS students you can watch the final series on Zee Aflam and ZEETV, Foodshala first ever interschool regional cooking competition 2018 is finally here.
We often feature competitions in our newsletter – have a go to raise the profile of the subject in your school.
Enter the ‘Design A Bag’ competition featured in this newsletter. It takes just a few moment sto set the challenge as a homework! Imagine what would happen when the Olympic team come to your school – that would be amazing.
Don’t miss our award winning training events
NEA Together
Help with GCSE Marking, moderation and revision for the written exam.
If you did not attend your local meeting, we offer a digital ticket for £10 donation so that you can watch the videos as many times as you like at home or at school Book here
Summer Term Food Teachers Centre training events
Food Science Face to Face Friday 29th June, LONDON
Presenters: Stefan Gates, plus Food Teachers Centre Associates – Louise Davies, Barbara Monks, Jacqui Keepin, Julie Messenger, Sally Rowe (Chancellors School), Sheila Watts (Waddeson School), Sandra Heinz (Hall Mead School), Frances Meek and Alex White (British Nutrition Foundation), and John Bassett (Institute of Food Science and Technology, Love Food Love Science).
For those teaching GCSE Food Preparation and Nutrition, and Level 3 Diploma in Food Science and Nutrition. There will be an exciting combination of food science demonstrations, presentations on careers and skills needed in the food science industry and workshops of best practice in delivering the current GCSE (AQA, EDUQAS, OCR) and WJEC Diploma courses.
Key Note presenter
Stefan Gates is a television presenter, author, broadcaster and live-show performer who writes mostly about food and science. You will have seen his recent BBC programmes – Secret Life of your Favourite Dishes and Gasto Lab. He has written six books about extraordinary food and cooking, and has presented 14 TV series mostly for the BBC, including Cooking in the Danger Zone about unusual food from the world’s more dangerous and difficult places. He develops half of these TV series himself, including the CBBC children’s food adventure series Gastronuts and Incredible Edibles. Stefan presented BBC One’s Food Factory.
A full day packed with workshops and presentations to help you:
– Make food science exciting for your pupils, so that they remember and apply key concepts when investigating and cooking
– Improve performance in GCSE and Level 3 Diploma with tips and best practice from experienced practitioners teaching these courses in their schools
– Save time by learning about new high-quality teaching resources and how to plan, teach and assess your course effectively. This event covers all aspects of food science including
o Microbiology and food safety
o Functional properties of nutrients and ingredients
o Nutrition
o Future Food and sustainability issues
– Update your understanding of careers in the food science and technology sector, so that you can speak confidently to parents and students about future skills
Attend an exam board specific workshop to embed the teaching of food science in KS3, GCSE and beyond, including advice on improving the management of NEA and GCSE.
Choose from:
  • AQA food science in the new GCSE (with Barbara Monks, Food Teachers Centre)
  • EDUQAS food science in the new GCSE(with Jacqui Keepin, Food Teachers Centre)
  • OCR food science in the new GCSE (with Sandra Heinze, Hall Mead School and Julie Messenger Food Teachers Centre)
Learn how to develop and deliver the new post 16 Certificate and Diploma Course in Food Science and Nutrition, with workshops that focus on:
  • Planning and Delivering the WJEC Level 3 Diploma Food Science and Nutrition (with Sally Rowe, Chancellors School, and Sheila Watts, Waddesdon School)
  • Meeting the Nutritional Needs of Specific Groups and Current Issues in Food Science and Nutrition (Level 3 and GCSE support available) with Frances Meek and Alex White (British Nutrition Foundation)
  • Ensuring Foods is Safe to Eat with Barbara Rathmill, Food Teachers Centre
Only 100 places at this event
£150 +VAT Early bird offer
with kind support of the University of West London
GCSE Boost – supporting your least able grades 1-4
Presenters: Louise Davies and Jacqui Keepin
This course focuses on the new GCSE and how it is possible to support lower ability learners through the course and improve their performance. It provides intervention strategies and ideas that you can implement immediately with your Y10 and Y11. This course covers all boards AQA, EDUQAS and OCR.
£180 +VAT
For further information please click on any of the links or see our brochure

Bristol
University
of West England
Tuesday 26th June
Liverpool
Everton
Football Club
Monday 2nd July
Wembley,
London (1)
Weds 4th July
Finishes at 4.45pm
*extended day with restaurant
tour and chef demonstration of high level skills
Mansfield
Frederick
Gent School
Tuesday 3rd July
Southampton
Brookfield
School
Wednesday 11th July
Victoria,
London (2)
Westminster
Kingsway College
Thursday 12th July

GCSE Best Practice – practical skills and outstanding teacher led workshop
Presenters: Simon Gray and guest teacher presenters
Each workshop focuses on a particular exam course. There are two parts to the day. In the morning, you will work alongside an experienced teacher practitioner who guides you through how they have successfully planned and taught the course, how they have addressed issues and gained good performance from their students. The afternoon is a hands-on practical skills session to develop your knowledge understanding and personal skills.
£180 +VAT
For further information please click on any of the links or see our brochure
Exam
Date and Location
More information and Bookings
AQA – GCSE Food Preparation and Nutrition
Exeter
Saturday 23rd June 2018
Simon
Gray with Joe Mann, St Lukes Science and Sports College
EDUQASGCSE Food Preparation and Nutrition
London
Monday 25th June 2018
Simon
Gray with Jayne Hill
AQA – GCSE Food Preparation and Nutrition
Manchester
26th June tbc
Bookings open shortly
EDUQASGCSE Food Preparation and Nutrition
Altrincham
Monday 9th July
Simon
Gray with Natalie Eastwood, Altrincham college
AQA – GCSE Food Preparation and Nutrition
Leicestershire
Weds 11th July 2018
Simon
Gray with Natalie Tebbatt, Lutterworth High School
EDUQASGCSE Food Preparation and Nutrition
Surrey
June/July Date tbc
Bookings open shortly
Looking
for OCR?
See our event on 29th June in
London on page 3-5 for OCR specific workshop, led by Sandra Heinze, Hall Mead
School
Date for your diary Bookings open later in the year
SATURDAY 13th October – University of West London
Our next face to face!
Plenty of different workshops:
  • Teaching GCSE and vocational exams – focus on improving student results
  • Hands on practical workshops on high level skills
Are you a non specialist teacher?
FULLY FUNDED Saturday 12 May 2018 09.00-1.30pm SHEFFIELD
Food teaching for the less experienced
This free half day conference, aimed at new, less experienced or
non-specialist food teachers, will be an ideal opportunity to develop your
professional practice, find out about robust and relevant resources, update
your nutrition knowledge and network with like-minded, professional food
colleagues. There will also be an opportunity to experience the excellent
facilities that Sheffield Hallam University has to offer students wishing to
pursue a career in food and nutrition. The day’s presenters will be staff from the British Nutrition
Foundation and Sheffield Hallam University, and volunteers from the Food Teachers Centre.
The day is funded by a grant given by the All Saints Educational
Trust, so that teachers may be given fully subsidised places.
For more information and to book, click here.
Also for non -specialist teachers or those that would like accreditation
FULLY FUNDED
‘Introduction to Culinary Skills Certificate’
2-4th July (3 day course)
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
2.Introduction to Kitchen Equipment and Health and Safety
3.Food Safety in Catering
NOTE NOTE NOTE
Certain criteria have to be met to release the funding
– you have to be over 19 years old
– have approval from your employer (you have to be employed in a school)
– you have to submit a completed and signed application form (by your employer) before the course
– you should get permission for release from school, travel and accomodation BEFORE you apply
– you have to attend the whole 3 day course
It is NOT intended for those with food qualifications and skills. It is suited for non specialist teachers, technicians and other school staff and those who have NO FOOD ACCREDITATION.
REGISTRATIONS OPEN EARLY MAY
THERE ARE ONLY 15 places, first completed applications secure a place.
MORE TRAINING for Teachers and Technicians
On-Line Flexible Food Safety in Classrooms
Start and finish at any time! This is flexible 8 hour ‘home’ study, with experienced mentor support throughout, via phone email and on-line conferencing. Full accreditation. Only £120
Our on line course includes award of Level 2 Food Safety and accreditation for the national recognised framework for food teaching standards SECTION 9.1 to 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

This on-line course is designed for all who teach and support in food activities in school, this includes teachers, technicians, teaching assistants / higher-level teaching assistants, trainee teachers, special needs support staff and cookery club leaders.

Why do we recommend that you do this course and not just a Level 2?
This training leads Level 2 Food Safety certificate but offers much more for a practising food teacher. The course is delivered by experienced food teachers, so instead of a generic course about ‘Food Safety in Catering’ the content is delivered in the school context. It includes essential planning and teaching information, risk assessment and other documentation relating to safe working practices. It explains food hygiene and safety, personal hygiene and safety related directly to classroom practice.
    One day training still available
    Face to Face Food Safety in Classrooms, London
    Friday 6th July only £150, with Julie Messenger
      ON-LINE Food Science Tutorials for teachers
      What are Food Science Tutorials?

      Food Science tutorials are recorded presentations by Barbara Monks for food teachers. They teach you the food science of proteins, fats and carbohydrates so that you can confidently answer your pupil’s questions. Three separate presentations cover the chemical and physical aspects of each of the major food groups. You can follow them at your own pace and they take you step by step.
      The presentations include ideas for ways to teach food science with images and photos to support the teacher and suggestions for delivering food investigations (NEA 1) as required by all the examination boards. Coverage is designed to meet the needs of practical food work whilst also including molecular level science. Key terms from GCSE Food preparation and nutrition specifications are explained and related to practical work.
      Tutorials are £40 each or £100 for the set of three.
      How to purchase Food Science Tutorials. Get more details and buy here
      ‘A clear concise and supportive resource’. (teacher evaluation)
      News from our partners!
      Schools Game Changer programme
      Over 300 schools are taking part in this years Schools Game Changer

      Taste of Game have been providing free game for cooking in schools, and with the recruitment and training of a team of Schools Amabassadors, many more schools will now benefit from student masterclasses. These student masterclasses are delivered by experienced chefs, who are DBS checked, and are able to work with a number of classes to introduce
      – where game comes from, and what the different meats are
      – demonstration of key skills such as portioning, mincing and cooking game
      – inspire cooking by showing receipes that they love to make
      – allow students to taste dishes and cook with the class (with the support of the teacher)
      Fantastic schools competition! Closing date 4th May
      Design a reusable bag that will inspire people to eat fresh fruit and vegetables
      ‘Design a bag’ competition follows research from Aldi that revealed children’s eating habits
      Children in primary schools are more likely to eat healthily compared to secondary school age pupils, according to new research by Aldi commissioned as part of the supermarket chain’s Get Set to Eat Fresh campaign with Team GB.
      The Get Set to Eat Fresh programme, which has been shortlisted for the ‘Community Programme of the Year’ award at the forthcoming BT Sport Industry Awards 2018, is committed to improving the healthy eating habits of 1.2 million children by 2020. Aldi interviewed 1,000 children aged 7–14 in the UK to find out about their healthy eating habits, in a bid to understand how education can play a part in developing children’s understanding of the value of nutritious food.
      The findings from the research revealed a drop-off in healthy eating habits between primary and secondary school aged children, with 72% of 7–8-year olds likely to eat fruit daily and only 59% of 13–14-year olds likely to eat fruit daily.
      Overall, the research discovered that children expressed a strong interest in wanting to improve their healthy eating habits. Despite 50% of the children interviewed admitting that they ate fast food or takeaways at least once a week, 41% want to eat healthily more often and almost half (45%) said the most effective way to teach children about eating healthily was through lessons in school and talking to teachers.
      To help improve healthy eating habits and launch the next phase of Get Set to Eat Fresh, Aldi and Team GB are launching a ‘Design a bag’ competition across England, Scotland and Wales. The competition challenges young people aged 5–14 to get creative and design a re-usable ‘Bag for Life’ that will inspire others to eat fresh fruit and vegetables.
      The judges!
      The competition will be judged by Team GB’s favourite brothers, Alistair Brownlee and Jonny Brownlee, together with Food Teachers Centre founder Louise Davies
      Commenting on the competition, Alistair Brownlee said:
      “The Get Set to Eat Fresh programme is going from strength to strength. The ‘Design a bag’ competition is another great way to get young people thinking about how to eat a healthier diet. We can’t wait to see what they come up with!”
      Jonny Brownlee added:
      “Educating children on the importance of fuelling their bodies with the right foods is something both Alistair and I are passionate about.
      “The resources offered as part of the Get Set to Eat Fresh campaign can help teachers bring this important topic to life in fun, engaging ways, and the competition will only help highlight the importance of nutrition. We encourage children all over the country to take part in this brilliant competition and get talking about healthy eating with their classmates!”
      Winners
      • see your bag design used in Aldi stores nationwide
      • £50 Aldi vouchers
      • Special visit from a Team GB athlete to your school
      • School gets £200 of Aldi vouchers.
      For more information about the ‘Design a bag’ competition, including T&Cs, please visit: www.getseteatfresh.co.uk/designabag
      Training courses for our primary teachers

      Grow, Cook, Eat with RHS

      RHS horticulturists have teamed up with the Food Teachers Centre to provide a practical course to enable you to put primary pupils’ health and wellbeing at the centre of your school with an ethos and culture of great food. Attending this primary course will give you hands-on opportunities to learn some of the key skills needed to grow and cook with your own produce.
        Book now
        £120 10am-4pm
        Venue
        Date 2018
        Book here
        Rhyl
        Primary School NW London
        11th May 2018
        With
        Suzanne Gray
        The
        Hidden Gardens
        Glasgow
        18th May 2018
        Coming
        soon
        Look out for the new EDUQAS Revision Guide £3.99
        Announcing the new COLLINS EDUQAS GCSE revision guide.
        This book has similar content to AQA version, but has EDUQAS style exam papers (two) and the content is divided into sections that reflect the EDUQAS specification. Schools price £3.99
        Based on new research that proves repeated practice testing is more effective than repeated study, this revision series is guaranteed to help students achieve the best results.
        • Clear and accessible explanations
        • Concise revision notes
        • Seven practice opportunities for every topic covered in GCSE.
        Well Done to Gemma Larkin-Lawton, St Peter’s School, who won our award for the most helpful community contributor for February 2018
        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

        If your organisation or company would like to work with us – please do get in touch at info@foodteacherscentre.co.uk

        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, Event, News, Newsletters, Primary LCP, Teaching


        Food Teachers Centre Newsletter February 2018

         

        February Half Term

        2018 News

        We have lots of news to share with you [NAME]
        Contents
        1. News on our recent Awards.
        2. Information about FREE training day 12th May, Sheffield.
        3. Information about FREE 3 day training Introduction to Culinary Arts, Westminster Kingsway College, London 2-4th July.
        4. Help with GCSE Moderation at 60 local NEA Together meetings.
        5. On-Line training for Food Safety in Classroom accreditation.
        6. On-Line Food Sceince Tutorials with Barbara Monks.
        7. Mary Nestor describes how the School Game Changer programme has helped her students GCSE skills.
        8. Working with the United Nations at the first international consultation on school based food and nutrition education.
        9. Grow, Cook and Eat primary training courses with RHS.
        10. Free sample starting points for Dyslexia, Dyspraxia and Dyscalculia from a new book ‘ Addressing SEND in the Curriculum D&T’.
        11. New Collins EDUQAS revision guide.
        12. Food Teachers Centre Outstanding Contribution Award for January 2018.
        13. Got a careers or options evening coming up, or a ‘Drop-down’ day? Get an Ambassador to visit your school – put the subject on the map.
        14. Coming soon – watch out for announcements on our summer term training courses. We are planning days for special needs, for improving GCSE grades for students at 1-4, and sharing best practice on delivering exam courses – GCSE, and BTEC, NCFE, WJEC Level 1/2 Technical/Vocational Awards, plus Level 3 Diploma Food Science and Nutrition.
        We are very happy to report that the Food Teachers Centre Community was awarded ‘Best Sugar Reduction Campaign’ for the work that all our teachers have achieved in educating young people about sugar. Many exciting classroom activities have been shared as we have implemented new recipes and lesson plans focused towards savoury dishes together as a community. We have loved ‘Re-think your Drink’!

         

        A recent survey (British Nutrition Foundation and Food Teachers Centre Survey July 2017) of over 1,000 (approx. 25% sample) secondary food teachers showed that:
        the number of schools placing significant or moderate emphasis on teaching savoury dishes increased from 90% in 2014 to 95% in 2017, and those placing significant or moderate emphasis on cooking sweet dishes reduced from 66% in 2014 to 33% in 2017.
        In 2017-18 for the first time in a GCSE, the practical examination paper challenges students to investigate how to successfully reduce sugar in cakes. To achieve their GCSE, they have to demonstrate their understanding of the science behind sugar reduction, and the functional, chemical and nutritional properties of sugar.
        What impressed the judges the most what just how much our community had achieved together by sharing and supporting each other – with no government funding or sponsorship. We made it happen across the country!

         

        Congratulations to all teachers that have been part of this big picture. Barbara Monks received the trophy on behalf of you all.
        We are at the front line of teaching all young people how they can make positive changes to their diet. We empower them with the knowledge and skills to scrutinise their own meal choices, create and cook new reduced sugar recipes and understand food labels.
        All those useful files that were shared are archived in the Resource Bank so do join that.
        And our second recent Award is that of Power Admin Status at Facebook, as we were recognised as one of the most ‘active,engaging and influential groups of the facebook platform’. This status means that we have direct discussion with facebook staff about developing the group, can ask them to create features that we need, and we are the first to try our new features released for groups. Facebook has done a lot to improve the way the closed groups operate, so we hope you are pleased with the new look.
        Our closed group is now 4,200 teachers, who are very active. As an example of the activity, every month there are about 18,000 posts, conversations and responses. Just brilliant support for food teachers every day.
        You can find instructions on how to join our closed group on Facebook and be part of the community of support and action on our website here.
        If you are not a food teacher, you can always follow up public news page.
        Are you a non specialist teacher?
        FULLY FUNDED Saturday 12 May 2018 09.00-1.30pm SHEFFIELD
        Food teaching for the less experienced
        This free half day conference, aimed at new, less experienced or
        non-specialist food teachers, will be an ideal opportunity to develop your
        professional practice, find out about robust and relevant resources, update
        your nutrition knowledge and network with like-minded, professional food
        colleagues. There will also be an opportunity to experience the excellent
        facilities that Sheffield Hallam University has to offer students wishing to
        pursue a career in food and nutrition.
        The day’s presenters will be staff from the British Nutrition
        Foundation and Sheffield Hallam University, and volunteers from the Food Teachers Centre.
        The day is funded by a grant given by the All Saints Educational
        Trust, so that teachers may be given fully subsidised places.
        Programme
        09.00 – 09.15 Registration and tea/coffee
        09.15 – 09.25 Introductions and welcome
        09.25 – 09.45 Nutrition knowledge update
        09.45 – 10.30 Managing practical lessons
        10.30 – 11.00 Break
        11.00 – 11.30 Top tips for a safe food room
        11.30 – 12.00 Demonstrating learning and progression
        through skills
        12.00 – 13.00 Active learning – an opportunity to further
        develop skills and knowledge (round robin activities)
        13.00 – 13.30 Support and resources
        13.30 Finish and
        light lunch
        PLEASE NOTE: this event is not suitable for
        very experienced food teachers. In addition, the content will be very similar
        to the FTPP conference for less experienced food teachers held in London in
        May 2017 so please do not book to attend if you came along to this event.
        For more information and to book, click here.
        Also for non -specialist teachers or those that would like accreditation
        FULLY FUNDED
        ‘Introduction to Culinary Skills Certificate’
        2-4th July (3 day course)
        We are delighted to be working with the prestigious Westminster Kingsway College, London again to bring teachers, support staff and technicians who do not have any food qualifications a chance for training and recognition.
        This is a FULLY FUNDED three day course ‘Westminster & Pearson Introduction to Culinary Skills’ .
        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.
        NOTE NOTE NOTE
        Certain criteria have to be met to release the funding
        – you have to be over 19 years old
        – have approval from your employer (you have to be employed in a school)
        – you have to submit a completed and signed application form (by your employer) before the course
        – you should get permission for release from school, travel and accomodation BEFORE you apply
        – you have to attend the whole 3 day course
        It is NOT intended for those with food qualifications and skills. It is suited for non specialist teachers, technicians and other school staff and those who have NO FOOD ACCREDITATION.
        REGISTRATIONS OPEN EARLY MAY
        THERE ARE ONLY 15 places, first completed applications secure a place.

         

        I would like to say a huge thank you to you and Chef Francis for the magnificent level 1 course in culinary Skills that I was lucky to take part in. Chef Francis advanced us all in such a short space of time and he has inspired me to cook and to be more confident in the kitchen. He is an excellent teacher and he made sure that we aimed high and produced the best work possible.'(teacher feedback from Feb 2018 course)

         

         

        Get help with GCSE Marking, moderation and revision for the written exam before Easter holidays
        Our NEA Together Events are coming locally to you
        Meeting
        Date & time
        Book here
        Sheffield
        Thurs 1st March 4.30-6.30pm
        Peterborough
        Thurs 1st March 4-6pm
        Swindon
        Thurs 1st March 4-6pm
        Exeter
        Fri 2nd March 4-6pm
        Norwich
        Sat 3rd March 9.30-12.30
        Barnet, London
        Sat 3rd March 9.30-12.30
        Otley Leeds
        Mon 5th March 4-6pm
        Colchester
        Mon 5th March 4-6pm
        Dorking, Surrey
        Tues 6th March 4.30-6.30
        Leicester
        Tues 6th March 4.30-6.30
        Coulsdon
        Weds 7th March 4.30-6.30
        Countesthorpe,
        Leics
        Thurs 8th March 4.30-6.30
        Stevenage
        Thurs 8th March 4.15-6.15
        Keyworth, Notts
        Thurs 8th March 4.30-6.30
        Bristol
        Thurs
        8th March 4.00-6.00
        Wellingborough
        Sat 10th March 9.30-12.30
        Harlow
        Sat 10th March 9.30-12.30
        Harrogate
        Mon 12th March 4.30-6.30
        Barnsley
        Mon 12th March 4-6pm
        Maidstone, Kent
        Tues 13th March 4.30-6.30
        Southampton
        Tues 13th March 4.30-6.30
        Preston
        Tues 13th March 4.30-6.30
        Gloucester
        Tues 13th March 4.30-6.30
        Didcot Oxford
        Tues 13th March 4.30-6.30
        Melton Mowbray
        Tues 13th March 4.30-6.30
        Lutterworth, S Leics
        Weds 14th March 4.30-6.30
        Worthing
        Weds 14th March 4.30-6.30
        Woking
        Weds 14th March 4.30-6.30
        Wigan
        Thurs 15th March 4.30-6.30
        Hatfield, Herts
        Thurs 15th March 4.30-6.30
        Liverpool
        Thurs 15th March 4.30-6.30
        Newcastle
        Thurs 15th March 4.30-6.30
        Clapton
        Friday 16th March 4.30-6.30
        Salisbury
        Sat 17th March 9.30-12.30
        Cheltenham
        Sat 17th March 9.30-12.30
        Altrincham
        Sat 17th March 9.30-12.30
        Wokingham
        Mon 19th March 4.30-6.30
        Manchester
        Mon 19th March 4.30-6.30
        Newbury
        Tues 20th March 4.15-16.15
        Ipswich
        Tues 20th March 4-6pm
        Doncaster
        Tues 20th March 4.30-6.30pm
        Stansted Mountfichet, Essex
        Tues 20th March 4.30-6.30
        Brentwood, Essex
        Tues 20th March 4.30-6.30
        Hagley, Worcestershire
        Tues 20th March 4.30-6.30
        Somerset
        Tues 20th March 4.30-6.30
        Newquay
        Tues 20th March 4-6pm
        Burton on Trent
        Weds 21st March 4.30-6.30
        Cambridge
        Weds 21st March 4.30-6.30
        Elland W. Yorks
        Weds 21st March 4.30-6.30
        Milton Keynes
        Thurs 22nd March 4.30-6.30
        Mansfield
        Thurs 22nd March 4.00-6.00
        Wolverhampton
        Thurs 22nd March 1.30-4.30
        Edgbaston
        Thurs 22nd March 4.30 – 6.30
        West London
        Thurs 22nd March 4.30-6.30
        Northumberland
        Sat 24th March 9.30-12.30
        West Norwood SE London
        Sat 24th March 9.30-12.30
        Maidenhead
        Sat 24th March 9.30-12.30
        Knowle, Solihull
        Mon 26th March 4.30-6.30
        Newcastle Under Lyme
        Mon 26th March 4.30-6.45
        Farnham, Surrey
        Tues 27th March 4.30-6.30

        And if you cannot make your local meeting, we are offering a digital ticket so that you can watch the videos on the sofa at home. Book here
        MORE TRAINING for Teachers and Technicians
        On-Line Food Safety in Classrooms Flexible On-line course
        Start any time as this is 8 hour ‘home’ study, with experienced mentor support throughout, via phone email and on-line conferencing. Full accreditation.
        Only £120
        Our on line course includes award of Level 2 Food Safety and accreditation for the national recognised framework for food teaching standards SECTION 9.1 to 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
        Who is this on-line course for?
        This on-line course is designed for all who teach and support in food activities in school, this includes teachers, technicians, teaching assistants / higher-level teaching assistants, trainee teachers, special needs support staff and cookery club leaders.
        Everyone who works with food has a special responsibility for safeguarding the health and well-being of their learners. This course also helps your school meet Ofsted requirements for ‘safeguarding’. This course is designed specifically for those working in schools; as it delivers the Level 2 content with school examples to make it relevant to your everyday work. It also helps you teach elements of food safety confidently at KS3-KS5.
         
        Why do we recommend that you do this course and not just a Level 2?
        This training leads Level 2 Food Safety certificate but offers much more for a practising food teacher. The course is delivered by experienced food teachers, so instead of a generic course about ‘Food Safety in Catering’ the content is delivered in the school context. It includes essential planning and teaching information, risk assessment and other documentation relating to safe working practices. It explains food hygiene and safety, personal hygiene and safety related directly to classroom practice.
        Spend time with experienced colleagues to:
        • Share good practice to ensure a high standard of food safety and hygiene in the classroom
        • Gain confidence to work safely with pupils when delivering food activities
        • Implement safe working practices, develop risk assessments and documentation
        Face to Face Food Safety in Classrooms, London
        Friday 6th July only £150
        ON-LINE Food Science Tutorials for teachers
        What are Food Science Tutorials?
         
        Food Science tutorials are recorded presentations by Barbara Monks for food teachers. They teach you the food science of proteins, fats and carbohydrates so that you can confidently answer your pupil’s questions. Three separate presentations cover the chemical and physical aspects of each of the major food groups. You can follow them at your own pace and they take you step by step.
        Topics are fully illustrated and cover all the food science requirements of the GCSE Food Preparation and Nutrition examination for all examination boards. (AQA, Eduqas and OCR)
        The presentations include ideas for ways to teach food science with images and photos to support the teacher and suggestions for delivering food investigations (NEA 1) as required by all the examination boards. Coverage is designed to meet the needs of practical food work whilst also including molecular level science. Key terms from GCSE Food preparation and nutrition specifications are explained and related to practical work.
        Who is this for?
        The tutorials are designed for teachers who teach and support food activities at Key Stage 3 and 4. They are particularly suitable for those teachers preparing students for GCSE Food Preparation and Nutrition. It is appropriate for those who work alongside teachers such as technicians, science teachers and non-specialist teachers.
        Tutorials are £40 each or £100 for the set of three.
        How to purchase Food Science Tutorials. Get more details and buy here
        ‘A clear concise and supportive resource’. (teacher evaluation)
        News from our partners!
        Schools Game Changer programme
        Over 300 schools are taking part in this years Schools Game Changer
         
        Mary Nestor at Knowle Academy describes the impact of the programme on her GCSE classes
        All four Year 10 GCSE groups at Knowle Academy were given the opportunity to work with and explore different types of game. We were very fortunate to have local produce supplied from the Penshurst Estate and the Taste of Game. The game supplied included a brace of ducks, pheasants, wood pigeons, partridge, rabbit and goose.
        The students were treated to a demonstration of how to pluck, prepare and joint pheasants and pigeons by Mr Pearson, a local butcher. The pheasants and pigeons were portioned and then vacuumed packed which provided game for three practical lessons.
        The students made delicious products such as
        • Pheasant Delight a newly created dish. The students flattened the pheasant’s breasts and added their own choice of stuffing. They stuffed the breasts and then rolled them in either pancetta, streaky bacon or ham. The breasts where then poached for 25 minutes and then sautéed in a frying pan to brown. The rolled pheasant was sliced in half to serve and the dish was presented with game chips, watercress and pomegranates seeds.
        • Individual game pies – making and moulding their own hot water crust pastry. The class worked as a team, we had a butchery team, a mincing team, a seasoning team and the pastry team. The students minced pheasant, rabbit, duck to create tasty pies. They raised the hot watercrust pasty using jam jars.
        • Potted pheasant. We added cooked pheasant to a food processor along with butter, walnuts and seasoning. This was whisked and added to ramekin dishes which were brushed with alcohol and flamed with a blow torch to sterilise. Clarified butter added to the top to seal. The students then decorated with holly and berries made from coloured butter to give provide a Christmas product. We served it with toast.
        • Venison sausages. We minced Venison and pork through the mincers. Sausage skins were provided by the local butcher and using the sausage attachment we made our own venison sausage. The students quickly learnt how to link the sausages. The students worked as a team to make the sausages in our one hour lesson. We had a butchery section, a mincing section, a seasoning section, and a sausage making section. To prove the endless possibilities of flavours some ginger cake was added to one of the batches in the pursuit of making a unique Christmas sausage.
        • Pan fried pigeon and served it with spiralized potatoes, onion rings and a salad. The students worked as a team to make sure that the dishes were plated within the hour’s lesson. The pigeon tasted like fillet steak and the students were amazed with the flavour.
        To finish the game section we were lucky enough to have Canadian goose which the students had the opportunity to dress.
        The students learnt lots of new high-level skills and really enjoyed the sessions
        Working with the United Nations
        Many of you will have heard that Louise Davies, Founder of the Food Teachers Centre has been working with the United Nations across 2017-18 and is part of their expert group.
        Here she is pictured at the FAO’s first international expert consultation on school-based food and nutrition education.

         

         

        In partnership with the United Arab Emirates University, FAO’s Nutrition and Food Systems Division held the first-ever international expert consultation on school-based food and nutrition education. The consultation was a key step in the process of advancing the profile, scope and impact of food and nutrition education in schools worldwide, with a particular focus on low and middle-income countries.
        More than 50 experts and practitioners from around the world gathered for the international consultation ‘Stepping-up school-based food and nutrition education (SFNE): Exploring challenges, finding solutions and building partnerships’. Experts considered and further developed a set of SFNE technical guidance documents and tools for program planners and practitioners. The consultation provided a platform to discuss and define priorities, skills, minimum quality and educational innovations, and offered a potential framework of cooperation to strengthen food and nutrition education practices in low and middle-income countries (LMICs).
        For the past decades, FAO has been a leader in providing technical assistance and support to member countries to integrate food and nutrition education into their national curricula, implement school gardens as learning platforms for nutrition, and develop learning materials and professional capacities.
        Schools represent a key setting for sustainable development in that they have the potential to positively impact education, food security and nutrition simultaneously through different access points and opportunities. When nutrition education is well integrated in holistic school-based food and nutrition programmes and policies, it can foster young people’s capacities to engage in food practices that support human and environmental health.
        However, the aims, quality and innovation of much traditional nutrition education need to be improved to allow for real and lasting changes in food practices and behaviours, not only of schoolchildren, but also of their families and the broader school community.
        As countries have the best understanding of their own needs and priorities, the best way forward lies in strengthening capacities among national stakeholders, and developing guidance on designing, implementing and evaluating effective, quality SFNE.
        In response to countries’ needs, and in the context of Second International Conference on Nutrition (ICN2), the UN Decade of Action on Nutrition and the SDGs, FAO is intensifying its efforts for enhancing the scope, impact and profile of school-based food and nutrition education.
        “Improving the educational opportunities in schools to link local diets, garden-based learning, school meals and food environments with children’s healthy eating habits, is key to strengthening food systems and nutrition”
        said FAO’s leader of the Nutrition Education and Consumer Awareness Group, Fatima Hachem.
        Outcomes of the consultation
        The consultation brought together renowned experts in nutrition education and behavioural change from academia, governmental and non-governmental organizations (NGOs). It offered a platform to discuss and define priorities, skills, minimum SFNE quality and educational innovations, and provided a potential framework of cooperation to strengthen food and nutrition education practices in LMICs.
        The three-day event consisted of a keynote panel, a series of topical sessions, working group discussions, validation activities of a set of technical guidance documents and tools for program planners, informal and formal networking, and interactive spaces for knowledge exchange and sharing of successful case studies and approaches.
        The experts agreed on the fundamental role of SFNE for making changes to improve diets at individual, community and national level, but acknowledged that it is not yet given the priority it deserves. More advocacy, investment and evidence is needed on the cost-effectiveness, pathways, scalability and sustainability of existing nutrition education models in schools, especially in low and middle-income countries.
        The group called upon the international community to consolidate their efforts in developing programmes that aim at improving the nutrition, dietary habits, and health behaviours of schoolchildren for better outcomes. Partnerships were highlighted as an effective means of reaching these goals as well as targeting research to identify gaps, needs and innovative approaches for more effective school-based food and nutrition education in LMICs.
        Next steps for FAO’s work in this area include the development of advocacy and global guidance materials, capacity development modules and the establishment of a formal framework for cooperation and partnerships with other UN agencies, academia, professional associations and NGOs.

         

         

        Training courses for our primary teachers

        Grow, Cook, Eat with RHS

        “Put pupils’ health and wellbeing at the centre of your school with an ethos and culture of great food”
        Grow Cook RHS horticulturists have teamed up with the Food Teachers Centre to provide a practical course to enable you to put primary pupils’ health and wellbeing at the centre of your school with an ethos and culture of great food. The Food Teachers Centre is a vibrant online community of food teachers supported by experienced associates. It provides a platform to exchange best practice, give advice and support to less experienced teachers answer practical concerns and keep staff abreast of the latest curriculum changes. Attending this primary course will give you hands-on opportunities to learn some of the key skills needed to grow and cook with your own produce. After the course you will receive ongoing support by email with suggested resources and have access to a social media page to discuss and share your ideas.
        What to expect on the day:
        • Meet the new Ofsted criteria and School Food Plan requirements with effective growing and cooking.
        • Make growing and cooking food manageable and accessible in your primary school.
        • Gain the skills and knowledge to grow some easy crops in containers and gardens.
        • Gain the skills and confidence to cook imaginative and seasonal produce with your class.
        • Learn successful strategies that support healthier choices and put young people in the driving seat of decisions about the food served in your primary school.
        • Deliver fun, engaging and real-life lessons packed full of maths, literacy and science content
        Book now
        £120 10am-4pm
        Venue
        Date 2018
        Book here
        Sherburn
        Primary School
        Durham
        1st March 2018
        With
        Fiona Mather
        Fairway
        Primary Academy
        Birmingham
        7th March 2018
        With
        Simon Gray
        Secret
        Herb Garden
        Edinburgh
        7th March 2018
        Coming
        soon
        RHS
        Garden Wisley
        Woking,
        Surrey
        8th March 2018
        With
        Suzanne Gray
        Goldthorpe
        Primary
        Rotherham
        14th March 2018
        With
        Barbara Rathmill
        Rhyl
        Primary School NW London
        11th May 2018
        With
        Suzanne Gray
        The
        Hidden Gardens
        Glasgow
        18th May 2018
        Coming
        soon
        Persuade your D&T team to buy this for the department
        An invaluable tool for continuing professional development, this text will be essential for design and technology teachers (and their teaching assistants) seeking to include and motivate all pupils in their lessons, regardless of their individual needs. This book will also be of interest to secondary SENCOs, senior management teams and ITT providers.
        In addition to free online resources, a range of appendices provide design and technology teachers with a variety of pro forma and activity sheets to support effective teaching. This is an essential tool for design and technology teachers and teaching assistants, and will help to deliver successful, inclusive lessons for all pupils
        And on Amazon for £19 here
        NEW BOOK!

         

        Addressing Special Educational Needs and Disability in the Curriculum: Design and Technology

        by Louise T. Davies

        Attached to this newsletter is a sample of Starting Points from Chapter 2, to give you an idea of how much useful information is in this book. The free sample you are given talks D&T teachrs through the main characteristics and what you can do to help. This is practical lesson advice – not theory!

         
        And there is a similar guide for each SEND that you will come across in schools
        • First series of its kind to address the subject-specific teaching of children with SEN
        • Secondary school teachers are increasingly expected to support complex SEN needs within a mixed ability classroom setting, often with little or no additional support
        • Good teaching will engage and lead to good progress but increasingly complex SEN needs require subject-specialist knowledge and techniques
        • Significant changes to both curriculum and SEN legislation make this series a must for all secondary schools

        Summary

        The SEND Code of Practice (2015) reinforced the requirement that all teachers must meet the needs of all learners. This topical book provides practical, tried-and-tested strategies and resources that will support teachers in making design and technology lessons accessible and interesting for all pupils, including those with special educational needs. The author draws on a wealth of experience to share her understanding of special educational needs and disabilities and show how the design and technology teacher can reduce or remove any barriers to learning.
         
        Offering strategies that are specific to the context of design and technology teaching, this book will enable teachers to:
         
          • better identify a student’s particular learning requirements;
          • set inclusive design and making assignments which allow all students to participate and succeed;
          • build students’ confidence in using a range of materials and tools;
          • assist with design tasks where pupils take ownership of their work and learning;
          • adapt the classroom environment to meet the needs of pupils;
          • create a mutually supportive classroom which maximises learning opportunities.
        Look out for the new COLLINS EDUQAS GCSE revision guide.
        This book has similar content to AQA version, but has EDUQAS style exam papers (two) and the content is divided into sections that reflect the EDUQAS specification. Schools price £3.99
        Based on new research that proves repeated practice testing is more effective than repeated study, this revision series is guaranteed to help students achieve the best results.
        • Clear and accessible explanations
        • Concise revision notes
        • Seven practice opportunities for every topic covered in GCSE.
        Well Done to Adele James, Whitefield School, who won our first award for the most helpful community contributor for January 2018
        Got options/careers evenings coming up?
        Get an Ambassador
        Food Education is not always well understood by our senior leadership teams, so we need to do all we can to raise the profile of the subject and show its value. One of the best ways that each school can do this, is to make sure that future employers visit your school. There are a great number of Ambassadors willing to do this.
        Whilst the Ambassador is at your school, do invite them to talk to your head about the importance of food education, and the range of careers and job prospects possible from studying this area.
        As well as inviting them to speak or demonstrate at your options/ careers evenings, and ‘drop-down days’ why don’t you……….
        • Invite a Food Science Ambassador to help Year 10 with their mock NEA 1 this summer term. If there is not one listed for your area, please request via email.info@ifst.org
        • Invite a STEM Food Science Ambassador, your local university or college may have a programme to support you, such as this one at Leeds and Chilled Education supports this
        • Invite a Chef Ambassador to demonstrate key skills, such as knife skills or presentation skills, they can also help you mark and judge mock NEA 2
        • Invite a Schools Game Changer Ambassador to extend skills
        • Invite a Dietician to support nutrition teaching
        • Ask for help in coaching and mentoring for competitons, such as Rotary club, Futurechef, Teflon Diamond Awards, or other local cooking competitons
        • Invite your ex-students ‘Back to School’

        We are running a pilot ‘Chefs Back to School’ with Westminster College and are in dicsussion about how we can extend the reach of this programmenext year.

        Here are some other useful resources to use

        Food and Drink Federation
         
        www.chillededucation.orgChilled Food AssociationChilled careers
        Edge Foundation
         
        IFST Food start
        Placements
         
        From Oats to Oatcakes – new careers posters
        The maps are based on some of the processes involved in
        creating three products – chocolate, oatcakes and smoothies, and details the
        different jobs that go into producing them.
        Tasty Careers
        FDF
        Careers in food and drink
        VIDEO
         
         
         
         
         
         
         
         
         
         
         
         
        Posters
         
        Springboard
        Careers Ambassadors – visits to schools
         
        Visits to restaurants, hotels, hospitality
        sector
         
        Resources
        Careers Jersey
        Hilton Worldwide
        Working in Hospitality
        Careers in hospitality
         
         
        Future Morph
        Careers in food
         
        Bright crop – careers
         
        University of Leeds
        Abertay
        Great for open evenings
        Food science careers
        Food Science is it for you?
        Why I love food science
        Training events and meetings coming this summer term
        LOOK OUT FOR DATES on our website and in future news emails
        • Teaching food and managing accreditation for students with SEND

         

        • GCSE Boost workshop– Improving GCSE grades for students at grades 1-4 and options for changing to a non GCSE or Level 1 course, managing lower ability learners, intervention plans and strategies (all Boards)
        • Delivering best practice – all exam courses
          • AQA GCSE Delivering best practice, sharing successful teacher insights in AQA GCSE, practitioner led workshops with higher level practial skills session
          • OCR GCSE Delivering best practice, sharing successful teacher insights in OCR GCSE, practitioner led workshops with higher level practial skills session
          • EDUQAS GCSE Delivering best practice, sharing successful teacher insights in EDUQAS GCSE, practitioner led workshops with higher level practial skills session
          • NCFE Food and Cookery Level 1-2 Delivering best practice, sharing successful teacher insights in NCFE Food and Cookery Level 1-2, practitooner led workshops with higher level practial skills session
          • WJEC Hospitality and Catering Level 1-2 Delivering best practice, sharing successful teacher insights in WJEC Hospitality and Catering Level 1-2, practitioner led workshops with higher level practial skills session
          • WJEC Level 3 Diploma Food Science and Nutrition Delivering best practice, sharing successful teacher insights in WJEC Level 3 Diploma Food Science and Nutrition (vocational A Level equivalent), practitioner led workshop.
        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

           

         

         

        If your organisation or company would like to work with us – please do get in touch at info@foodteacherscentre.co.uk

         

        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, Event, News, Newsletters, Teaching


        Food Teachers Centre Newsletter December 2017

         

        December 2017 News

        Best wishes for the holidays

        Merry Christmas [NAME]
        From everyone at the Food Teachers Centre volunteer team, we wish you happy holidays and a much deserved break. It has been a long term, and challenging as we have conducted the new GCSE assessment and taught new vocational courses in our schools. It has been a sharp learning curve and lots of tips have been learned for next year.
        Many of you in the closed group have ‘moved house’ with us on Facebook this month. Thank you for your patience. We realised that the issues with the diminshing functionality in the group were not going to be resolved quickly enough by Facebook itself so we took the decision to move to a new space. You can still access the old group and we do have the files archived in the Resource Bank so do join that.
        The house-warming party with 4,000 food teachers was a great one! And glad to see that we have settled in so quickly.
        If you are looking for instructions on how to join you can find them on our website here.
        Things to look out for if you are a non specialist or less experienced teachers
        Support from the Food Teacher Professional Portfolio programme is 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 9th January webinar at 4.30pm – support on Schemes of Work
        Roy Ballam will be offering support and advice about Schemes of Work (Learning), lesson planning and progression for teachers at all stages of their careers so why not join him on Tuesday 9 January at 4.30pm?
        The webinar link is emailed to all those enrolled on the programme.
        FREE February 12-14th – 3 day Level 1 Culinary Skills, London ( see information below or here)
        FREE Saturday 12 May 2018
        Food teaching for the less experienced
        09.00-1.00pm (times tbc) Sheffield Hallam University

        Following the success of the conference held in London earlier this year, BNF and the Food Teachers Centre will be running the same programme, this time in the north of England at Sheffield Hallam University.

         

        Are you a course leader for PGCE, Schools Direct or SCITT that specialises in Food?

        If you lead teacher training in food, we have been contacting you by emai. We are pleased to annouce that we are offering support, guidance and training to those that lead teacher training. So if you have not heard from us with an invitation to take part in our survey and take part in support events, then please do get in touch so that we can add you to our list louise.davies@foodteacherscentre.co.uk
        Coming to a local school near you…….
        NEA Together meetings will take place in March and will focus on moderating NEA and tried and tested revision techniques and exam strategy
        Following the success of our NEA1 Together events in September and NEA2 Together events in November, we will be together again in March (twilight or saturday). We did hold nearly 60 events each time, BUT If you were in a region where there was not an event local to you, please feel free to offer your school as a host venue, especially near transport links.

        OTHER TRAINING FOR THIS TERM

        Food Safety in Classrooms Flexible On-line course
        Start any time as this is 8 hour ‘home’ study, with experienced mentor support throughout, via phone email and on-line conferencing. Full accreditation. £120
        Our course includes award of Level 2 Food Safety and accreditation for the national recognised framework for food teaching standards SECTION 9.1 to 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
        Who is this course for?
        This course is designed for all who teach and support in food activities in school, this includes teachers, technicians, teaching assistants / higher-level teaching assistants, trainee teachers, special needs support staff and cookery club leaders.
        Everyone who works with food has a special responsibility for safeguarding the health and well-being of their learners. This course also helps your school meet Ofsted requirements for ‘safeguarding’. This course is designed specifically for those working in schools; as it delivers the Level 2 content with school examples to make it relevant to your everyday work. It also helps you teach elements of food safety confidently at KS3-KS5.
         
        Why do we recommend that you do this course and not just a Level 2?
        This training leads Level 2 Food Safety certificate but offers much more for a practising food teacher. The course is delivered by experienced food teachers, so instead of a generic course about ‘Food Safety in Catering’ the content is delivered in the school context. It includes essential planning and teaching information, risk assessment and other documentation relating to safe working practices. It explains food hygiene and safety, personal hygiene and safety related directly to classroom practice.
        Spend time with experienced colleagues to:
        • Share good practice to ensure a high standard of food safety and hygiene in the classroom
        • Gain confidence to work safely with pupils when delivering food activities
        • Implement safe working practices, develop risk assessments and documentation

        ‘Taste of Game’ Game Changer Programme

        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 Practical Skills £25 donation

         

        Saturday 13th January, BRISTOL
        Saturday 24th February DIDCOT, OXFORD
        – Information and booking https://gamechangerdidcot.eventbrite.co.uk

         

        Other regions coming soon

        The day will consist of
        An introduction to Game
        • Types, seasonality, nutritional benefits, cost, sustainability and environmental benefits.
        • Pheasant facts – methods used to produce, availability and cost.
        Teaching about Game
        • Mapping the curriculum for the GCSE and vocational courses – why these skills are important to learn and how preparing and cooking game can gain marks in practical exams
        • How to introduce meat preparation into the classroom, risk assessment and health and safety issues (advice from FSA) and tips for addressing any resistance to using raw meat
        • Suitable recipes, how to use game for GCSE development work (NEA2) and higher-level skills. British cuisine.
        • Lesson plans with ready to use activities and templates, including – example practical test questions, nutritional analysis and comparisons, adapting and development recipes for NEA2, managing food choice and sustainability debates and discussions (for example why different animals are eaten in some countries and not others, which animals live wild and which are raised on farms)
        Cooking with Game
        • You will prepare whole pheasant safely, learning the correct skills and techniques to portion into various cuts
        • Prepare and cook at least two high level skill dishes that your students can replicate within the classroom

        Introduction to Culinary Skills Certificate

         

        FREE Level 1 practical course

        12-14th February (3 day 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’ .
        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.

         

        Coming soon – Food Science Tutorials for teachers

        Get ready for the January launch of our brand new ‘Food Science Tutorials’ with Barbara Monks
         
        What are Food Science Tutorials?
         
        Food Science tutorials are recorded presentations by Barbara Monks for food teachers. They teach you the food science of proteins, fats and carbohydrates so that you can confidently answer your pupil’s questions. Three separate presentations cover the chemical and physical aspects of each of the major food groups. You can follow them at your own pace and they take you step by step.
        Topics are fully illustrated and cover all the food science requirements of the GCSE Food Preparation and Nutrition examination for all examination boards. (AQA, Eduqas and OCR)
        The presentations include ideas for ways to teach food science with images and photos to support the teacher and suggestions for delivering food investigations (NEA 1) as required by all the examination boards. Coverage is designed to meet the needs of practical food work whilst also including molecular level science. Key terms from GCSE Food preparation and nutrition specifications are explained and related to practical work.
        Who is this for?
        The tutorials are designed for teachers who teach and support food activities at Key Stage 3 and 4.They are particularly suitable for those teachers preparing students for GCSE Food Preparation and Nutrition. It is appropriate for those who work alongside teachers such as technicians, science teachers and non-specialist teachers.
        How to purchase Food Science Tutorials . . . Coming in the new year here

        News from our partners!

        We have an exciting opportunity to bring the world of farming, food and the environment directly in to your classrooms. Farmers work in the modern, high-tech agricultural industry who are eager to engage with young people.

         

        Ideally, we would like to facilitate either a FaceTime or Skype call between your classrooms and a farmer (either locally or from another part of the UK or a variety).
        The idea would be for a designated teacher to email the farmer a week before the call to either:
        Give the farmer questions to answer from your students
        – Or –
        Areas of the National Curriculum / Exam Specifications you are currently covering that might relate to food, farming or the environment.
        The farmer will then be able to talk to your class over Skype or FaceTime, from a location on his farm – either in the field, the barn, tractor, harvester etc and talk to your students.
        For example, farmers are able to talk about soil, animal welfare, seasons, the farm as a business etc
        Ideally this is best suited to a registration/tutor time once per week / two weeks / monthly to last between 10-20minutes. But ultimately the benefit of this is flexibility.
        The farmers will all be current working farmers who have a passion for talking about what they do and engaging with young people … perhaps even inspiring a future generation in to the agricultural industry? Many of our farmers will have experience of hosting and running school visits.
        Currently we are looking for the names of schools and contact details of those schools who would be interested and have the capability to Skype or FaceTime a farmer.

         


         
        If you are interested, please send in the following details to janet@face-online.org.uk
        Name and Address of School:
        Age Range:
        Teacher Contact Name:
        Teacher Contact Email:
        Best time for your call to take place:
        We would be looking to start this initiative in the Spring Term, once we have the details of the schools who are interested we can then pair up the farmers with the schools to start an engaging conversation between schools and farmers.
        In the meantime, if you would like any further information please feel free to contact your Regional Education Consultant: https://www.face-online.org.uk/regional-education-consultants
        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 21 April 2018, 10am-3pm
        Wednesday 20 June 2018, 10am-3pm
        Saturday 7 July 2018, 10am-3pm
         
        Junior Chefs’ Academy:
         
        Enrolment for the next course will take place on Saturday 13th January at 9:30am at St. Mary’s Road campus.
        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. 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
        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
        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

         

        Training courses for our primary teachers

        Grow, Cook, Eat with RHS

        “Put pupils’ health and wellbeing at the centre of your school with an ethos and culture of great food”
        Grow Cook RHS horticulturists have teamed up with the Food Teachers Centre to provide a practical course to enable you to put pupils’ health and wellbeing at the centre of your school with an ethos and culture of great food. The Food Teachers Centre is a vibrant online community of food teachers supported by experienced associates. It provides a platform to exchange best practice, give advice and support to less experienced teachers, answer practical concerns and keep teachers abreast of the latest curriculum changes. Attending this course will give you hands-on opportunities to learn some of the key skills needed to grow and cook with your own produce. After the course you will receive ongoing support by email with suggested resources and have access to a social media page to discuss and share your ideas.
        What to expect on the day:
        • Meet the new Ofsted criteria and School Food Plan requirements with effective growing and cooking.
        • Make growing and cooking food manageable and accessible in your school.
        • Gain the skills and knowledge to grow some easy crops in containers and gardens.
        • Gain the skills and confidence to cook imaginative and seasonal produce with your class.
        • Learn successful strategies that support healthier choices and put young people in the driving seat of decisions about the food served in your school.
        • Deliver fun, engaging and real-life lessons packed full of maths, literacy and science content
        Book now
        £120 10am-4pm
        Venue
        Date 2018
        Book here
        Cheetham
        C E Community Academy ( Primary)
        Manchester
        14th February 2018
        With
        Barbara Rathmill
        The
        Priory
        Bury
        St Edmunds
        21st February 2018
        With
        Julie Messenger
        Sherburn
        Primary School
        Durham
        1st March 2018
        With
        Fiona Mather
        Fairway
        Primary Academy
        Birmingham
        7th March 2018
        With
        Simon Gray
        Secret
        Herb Garden
        Edinburgh
        7th March 2018
        Coming
        soon
        RHS
        Garden Wisley
        Woking,
        Surrey
        8th March 2018
        With
        Suzanne Gray
        Goldthorpe
        Primary
        Rotherham
        14th March 2018
        With
        Barbara Rathmill
        Rhyl
        Primary School NW London
        11th May 2018
        With
        Suzanne Gray
        The
        Hidden Gardens
        Glasgow
        18th May 2018
        Coming
        soon
        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
        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, Event, News, Newsletters, Teaching


        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

         

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