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 firstname.lastname@example.org
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.
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 “
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.
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.
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.
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.
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.
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!
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.
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
Teamwork and organisation
Chef Lecturer, University of West London. Adopt-a-School Lecturer, Royal Academy of Culinary Arts
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’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:
“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