GCSE Food Matters – Food Teaching Made Easy
Presenters: Louise Davies and Jacqui Drew
Catch up with national news and practical ideas to help with GCSE teaching.
Find out what is happening on GCSE, Technical Awards, and post 16, together key issues such as assessment, progression and attainment, advice on managing lessons, seeking funding, news on pupil premium, Progress 8 and option blocks, and OFSTED inspections.
This presentation will help you become
- Better informed and resourced
- Clearer on national development and able to guide your school about subject needs
- Save time by knowing where to find advice and free resources to help you.
Louise will also introduce the new GCSE revision guide for Collins, looking ahead with you to Year 11 and how best to prepare your students for assessment
Followed by a workshop full of valuable KS3 and GCSE teaching and learning techniques from Jacqui Drew, with loads of new teaching ideas and resources to take away.
Ideas, inspiration and fun for students is the brief for this workshop.
We will share ideas on how to use a range of teaching activities to bring the new GCSE to life – engaging and motivating students. With advice and guidance on the preparing your Year 11 students for their NEA investigations and practical assessment. – focusing on the essentials, together with ideas that make learning stick ready for the exam.
Food Teachers Centre presenters and guest presenters for this event
These days are staffed by the Food Teachers Centre Associates and guest presenters:
Presenters: Louise Davies and Jacqui Drew
Louise T Davies (Founder Food Teachers Centre) has been in food education for over 30 years. Her career spanned teaching food and D&T in London and Surrey as well as senior leadership in schools, but also in curriculum development and teacher training: as Deputy Project Director, Royal College of Art Schools Technology Project; D&T PGCE course leader at Brunel, Bath, South Bank Universities and the Open University; and Ofsted ITE Additional Inspector.
With six years at Qualifications and Curriculum Authority (QCA) advising government on D&T national curriculum and examinations and eight years as Deputy Chief Executive at the D&T Association, Louise led innovation across a diverse range of high profile curriculum and professional development programmes. She is nationally recognised for ground breaking work in food and textiles education (Food in Schools programmes, Licence to Cook, Active Kids Get Cooking), and across D&T. From 2014-16 headed up the , part of the .
She’s a prolific author with over 50 D&T textbooks, including GCSE Revision and Practice Food Preparation and Nutrition (Collins), and She offers advice to Department for Education and key food education organisations, working most recently as Adviser to the Department for Education on the new GCSE Food Preparation and Nutrition. . More
Jacqui’s skills span both industry and education, and is most valued in her role as Principal moderator. She initially trained and working as a chef, Jacqui has 23 years experience of teaching at all levels (KS3, GCSE and A level) and is currently Head of Technology at Parkstone Grammar School in Dorset. She teaches GCSE Food Technology and the CIEH Food Safety Level 2 Certificate there.
She is currently Principal Examiner for GCSE Design and Technology: Food Technology and have been for the past 7 years this involves writing the GCSE paper, setting the controlled assessment tasks and leading the moderation process. She has also been a moderator and assistant examiner for GCSE Catering. In 2015 she was involved in the writing of sample assessment materials for the new specification GCSE Food Preparation and Nutrition.
An author and co-writer ‘Food Preparation and Nutrition’ (Hodder Education).
Benefits of the training
Classroom strategies and understanding of the new GCSE
Improving students performance and enjoyment of GCSE
An awareness of available resources to support secondary food teaching
Make secure decisions and save time by knowing what is ahead
Meet government expectations for the new curriculum
Costs and Booking (via Eventbrite) £165 +VAT
All of these events are ticket only and payable IN ADVANCE. The Food Teachers Centre uses Eventbrite (as many organisations do) to automate the bookings via credit card and cheque. When you book you will receive by email a full VAT invoice/receipt.
PLEASE NOTE your booking confirmation and ticket will be emailed to both the delegate and person purchasing. If you do not receive your ticket it is most commonly caused by typing your email address incorrectly, or it is in your SPAM folder. Please check your booking carefully. It is VERY important that your school finance manager supplies your full name and PERSONAL- SCHOOL email so that we are able to send you joining instructions and further details. If we only receive the ‘school office’ email address, we have found in the past that this delays information getting to you or information is not passed on.
If you have any queries, please ask via the Eventbrite site messaging, and leave your phone number or email so that we can contact you easily.
Terms and conditions
Once booked, if you cannot come You can send someone else, but you may not get a refund unless we can resell your ticket, but we are happy to transfer your booking if there is space on another event.
The draft programme might be subject to change. We would always endeavor to run the day as advertised.
About the Food Teachers Centre
FOOD TEACHER CENTRE is a UK based self-help group founded by Louise T Davies in 2013 and supported by experienced associates. It provides a platform to exchange best practice, give advice and support to less experienced teachers, answering practical concerns and keeping them abreast of the latest curriculum changes. A one-stop shop for like-minded professionals who seek help and information. It is free to take part and is facilitated through a closed on-line group, safeguarding the conversations of the teaching staff.
The idea of a ‘Teacher’s Centre’ is a response to the lack of local and national specialist support and diminishing Continuing Professional Development with the demise of local authority advisers ASTs, lead practitioners and supporting organisations.
The Centre utilises new technologies, not requiring a physical space in new times, but providing the same high quality service that our traditional teachers centres were recognised for.
The Food Teachers Centre is a place of
creative and innovative ideas and action
learning and sharing
To join the closed group, simply visit www.facebook.com/groups/foodteachers
Bright Ideas Food and Health Consulting Ltd Registered Office 69-71 East Street Epsom Surrey KT17 1BP
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