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 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.”
Research links learning to cook when children are young with healthier life chances later.
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:
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.
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 informatio
n 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.
Young Cooks 12-16 years – to bake a favourite dish
Student Chefs 16-19 years – to cook a game inspired signature
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.
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
Only 50 places
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
EARLY BIRD HALF PRICE until Easter
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.
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
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.
Tues 20th and Weds 21st June 2017
Thurs 6th and Fri 7th July 2017
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.
Tues 11th and Weds 12th July 2017
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.
19th May 2017
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
Tuesday 18th April 2017
Tuesday 25th April 2017
Please check a full listing of events on our website or in the attached programme
Best wishes from the Food Teachers Centre team
We look forward to seeing you at our next events and chatting on-line.
Louise Davies (Founder: Food Teachers Centre)