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Food Teachers Centre Sept 2020 News Back to School

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Food Teachers Centre

Sept 2020 News

Back to School
Welcome back
Many of you will be concerned about the new few weeks back to school, so we hope that this newsletter will guide you to support and advice that you can get.  This is an incredibly challenging time in education, as policies, teaching and examinations continue to be discussed and may change as needed in the coming weeks.  We will try to stay as flexible as we can, as teachers we can only do our best.
We have published a great deal of advice and help over the past months, if you missed this you can find it here:
  • How to prepare for Exam series 2021
  • Health and Safety in food lessons – new requirements and guidance by CLEAPSS
  • Classroom based teaching – suggested lessons and resources

 

  

 

 
 

 

Teaching in Different Circumstances

 
Each head teacher has made difficult decisions to protect staff and students, and many are being cautious, as we would expect. In our recent group poll, we can see that some teachers are not working in their food rooms for the first few weeks of term, so will not be conducting any practical lessons.
CLASSROOM BASED lessons for Year 7,8,9, for GCSE/ Y10 and Hospitality and Catering, for Y11 GCSE and for Y11 H&C 
 
CLEAPSS have also published a guide on what should be considered prior to embarking on practical work in a general teaching room, rather than a food room.
You will also find new UNITS on ‘Teaching in Different Situations’ in our 360° training room and Top Marks H&C training room.
We have also create a dedicated folder in the Resource Bank for Home Study (Lockdown work) which may be useful.

 

GCSE Results 2020

 
You can get information about the results  based on Centre Assessed Grades on the OFQUAL webpages.
National averages: 78.6% candidates were marked at Grade 4 and above compared to 64.5% in 2019, so these grades cannot be used for year of year comparison in the usual way as they are unmoderated (14 pt difference).
Well Done for surviving the grading process, we hope that you were able to use this to help improve your teaching for this year as we suggested in our presented in the NEA TOGETHER On Line training (recording still available). Be aware that you and your SLT should not use these % to set a target for 2021, as it would be unrealistic.
Candidates can ask for a resit in November. This would be based on a written paper only, no NEA would be used.

 

How were your school results?

 
Each year we ask teachers to complete a short survey. Over years we are comparing results and look for trends, for example – Do the best results come from schools that pay attention to class size, give adequate teaching time, and allow staff to attend training?  We intend to use the results to help EVERYONE gain better provision for teaching.
PLEASE COMPLETE THE SURVEY

 

Planning for 2020-21 Exams: GCSE and vocational courses

 
As we reported in previous newsletters:
  1. Please look out for advice through your school exams officer and exam board, and NEA adviser if your board provides one. Particularly note any changes to the timing of hand in of NEA2 and the exam papers as these will influence your planning.
  2. There will be no GCSE NEA 1 this year, but the food science will be examined as usual in the written paper
  3. There are no changes to the written paper.
  4. NEA2 will be released earlier than 1st November. The NEA will count for 50% of the marks. There is not a requirement to cook 3 dishes, and candidates may do 2 dishes to take account of any difficulties schools may have during cooking restrictions.
  5. Vocational Courses – these are so diverse that it is best to email your exam board contact and read their newsletters and websites for updates
To help you through this difficult time we are offering a wide range of on-line training:
  • NEW NEA2 TOGETHER – virtual meet-ups from mid September £20 – more info
  • GCSE BOOST – aimed at grades 1-4, with Extra sessions £120 – more info
  • NEW Teaching for Higher NEA2 Grades  £120– more info
  • NEW Top Marks Hospitality and Catering £120 – more info
  • Food Science £90 – more info
  • FREE Fish Hero On- Line training more info

 

  • ALSO NEW – BTEC Home Cooking Skills  £120 – more info

 

Press PAUSE before NEA2

 
We recommend most strongly that you DO NOT embark on NEA2 before your students are ready.
The exam boards have not released the tasks early with the intention of you starting early, but simply to allow you to have enough time to prepare. Remember that this task is now worth 50%, so be sure to prepare your students properly, BEFORE you start.  Hand-in dates are yet to be confirmed, but you will have at least until MAY 2021 to compete the task.
With recent time out of school, you owe it to your students to gain the best marks possible. Once you have issued the task, your role changes to examiner and assessor, you will not be able to guide the students once you have released the task. Be confident that they can work independently. Most students will not be ready to work independently to achieve their best in the next few weeks or even few months.
  • take time at the start of term to rebalance and refocus them
  • take time to understand where they are in the learning for the course and the gaps in skills they need for NEA2
  • take time to re-skill them and practice key NEA2 dishes as they have not cooked for some time, build their confidence
  • take time to examine previous tasks set, expectations and sections of the NEA2 so that students are clear about what they are required to do
  • If you can, have a mock NEA2. At least get the students to practice choosing and justifying dishes, and working to a time plan, cooking and evaluating, even if you have to split this over 2 x 1hr lessons, if a block of time is not possible.
Our training will help you and give you a great deal of support to get the best marks possible.
  • NEA2 TOGETHER – virtual meet-ups from mid September £20 – more info
  • GCSE BOOST – aimed at grades 1-4, with Extra sessions £120 – more info
  • Teaching for Higher NEA2 Grades  £120– more info
  • Top Marks Hospitality and Catering £120 – more info

 

Back to School Safely

 
You will understand that every school is different and has had to organise their classes in the safest way for the size and layout of the school. In our previous newsletters we have provided resources for those that will be based in classrooms this term.
We continue to monitor all the guidance given and work closely with CLEAPSS to provide the latest advice.  Please note that we have not allowed unqualified H&S suggestions in the Facebook group.  We welcome people describing what they are doing and how they are following CLEAPSS and government guidance. We remove comments that tell or advise others what to do and any comments that describe unsafe actions or interpretations of the guidance. Whilst this may be frustrating at time, we are committed to safety for everyone.
Your one port of call will be the CLEAPSS website and helpline.
We cannot emphasise enough how important it is for you to maintain your staff’s food safety accreditation. We offer training for all staff including Technicians, support staff and non-specialist teachers.   Our training is on-line and can be done at your own pace with 1 year access.

 

Are you teaching KS3 for the first time?

 
We have two new training programmes aimed at those teaching for the first time or reviewing their KS3 curriculum. We have even taken into account having to cope with different circumstances.
360⁰ FOOD Training Room addresses best practice in Key Stage 3, 11 – 14 years food education including:
  • how to plan what to teach
    and why
  • what content to include
  • which resources effectively
    support the curriculum
  • exemplar teaching schemes
    and resources
  • safety and food room
    organisation
  • the effective use of success
    criteria in assessment
  • teaching in different
    situations (Cov19)
  • ongoing support via training
    room group
A one-stop shop for leading teachers of food, teachers in charge of KS3, part-time food teachers, and those new to teaching food.   more info
Cookalong is a series of live on-line skills development sessions.
The sessions are aimed at giving specific guidance and support so that you can deliver high quality KS3 practical lessons – even if you are a nervous non specialist.  More info coming soon 

 

Other places you can get help

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

August 2020 Newsletter Confirming changes to Exams for 2020-21

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August 2020 Newsletter

Confirming changes to Exams for 2020-21
Hello
Many of you will be taking a well-deserved break at this point. We bring you this newsletter to help you keep up with the latest support and news on Health and Safety, reopening of schools and the challenges of practical work, decisions around next year’s exams from OFQUAL and suggestions for planning lessons for the start of term.
OFQUAL
Today OFQUAL published its decisions around next years exams. This has been difficult to plan for as COVID19 continues to disrupt our lives and we have an uncertain term ahead. We were very pleased when OFQUAL approached us directly to represent the views of teachers and help to plan what might need to change for next summer exam series. We discussed a number of options with the group, and know that our ideas were adopted in the consultation phase.

OFQUAL have published a statement and decisions document on the changes that will be made.

OFQUAL have also launched a consultation on a range of proposals for VTQ assessments in 2021 and a new version of the Extraordinary Regulatory Framework (ERF) to support the 2020/21 approach. The consultation is open until 14 August 2020.

Decisions and what this means:

 


  • Remove NEA1 and permit an earlier release of NEA2.

     


  • To reduce the requirements for NEA2 to 2 dishes to be completed within 3 hours to allow for students to use complex processes such as baking, lamination, making ice-cream and to accommodate public health restrictions.

     

 
 
Autumn Term resit series
Also you will have read from previous newsletters that if a student disagrees with a grade that is awarded by the board they have the opportunity to resit their exam. This will be written paper only no NEA in the autumn resit.
Results day August 2020 – RESULTS UP 1%
Results day this year will be very different. A number of our team, including Louise , Joe, Mary and Jacqui, attended the OFQUAL summer briefing which dispelled much of the bad inaccurate press that claimed that results were going to be downgraded. OFQUAL have a very robust system in place that protects fairness to students. Will all of your students achieve the grade that you predicted? No, probably not, but that is true every year, some of the students who you think will do well, simply don’t!
Marks are adjusted with grade boundaries nationally to ensure that the grades awarded are in line nationally. This is true again this year.
Nationally overall GCSE’s up 1% and A-Levels 2%
If you want to know how it all happened?
What does this mean for teaching?
Exam Series Summer 2021
  • Check with your exam board to confirm changes.
  • This ONLY affects Year 11 who start in Sept 2020. Teach Y10 as normal, within the constraints that you may face.
  • You will not conduct NEA 1, BUT you should still teach food science as this is examined on the written paper. An effective approach is to discuss the function of ingredients and key processes whilst doing practical work and demonstrations.
  • You will have longer to prepare for and complete NEA 2. Whilst it is tempting to try to complete NEA 2 early in the autumn term, we do NOT recommend this. Spend some time settling the class into a learning routine and build confidence, practise key recipes they may have missed, give time to learn the full requirements for NEA2 such as choosing appropriate dishes for different situations. The reason that OFQUAL would like to permit this flexibility, is to be fair to schools who may face closures again and other public health requirements.
  • Review your specification and focus on the content that features in both NEA2 and written paper (use a highlighter pen). This may include food choices and dietary needs, nutrition and healthy eating, planning meals and choosing dishes for different needs, nutritional analysis and costing (where your board requires it), commodities and functions of ingredients within commodity groups, food safety, food provenance and food preparation skills.
  • Focus the content, by using knowledge organisers or revision guides such as the Collins book, ebook and workbook , so that students are not overwhelmed.
  • In preparing for NEA2 OFQUAL have recognised that hands on practical work may be limited in some schools due to public health requirements, and have suggested that students may learn the range of practical skills listed in the specification by the use of teacher’s demonstration, video and other means. As professionals, we understand that students may need to do something for real, for themselves to become truly competent. However, we have to be flexible in our planning and consider different ways that the course content will be learned so that students are not disadvantaged. It may be that we cannot cook as often as usual as class sizes may be limited and number of sessions reduced due to increased cleaning demands. Some schools may opt for ‘flipped learning’– this means that the teacher demonstrates, instructs key skills and shows the students how to make a dish, and that this may be completed at home remotely. Our group offers a number of videos and resources that can be used to support you. Some playlists are included in this newsletter.
  • Adjustments for public health requirements – Where OFQUAL have suggested adaptions to the assessent, such as 2 dishes in 3 hours, this should be seen as a minimum, and the normal approach can also be used where you feel a full assessment can be carried out.
  • Work with parents and set homework or flipped learning where students cook for their family, to develop competence in key recipes. Suggested recipes – Curry, Homemade Burgers, Shortcrust Pastry (chicken pie, flan, lemon meringue) Cake (Victoria Sandwich, Millionaire shortbread) Choux pastry (does not required too much ingredients or equipment, Stir fry with homemade noodles (cutting skills and noodles wont need a pasta maker), Cheesecake. Discuss with your school how you can provide support for students who may struggle to provide their own ingredients.
  • Discuss early with your SLT when you would like to schedule your NEA 2 practical and build in a contingency for this, allowing a back-up plan in case the school is closed.
  • How will this impact on your marking of NEA2? There will be no changes to the NEA2 mark scheme, and that the marks will be scaled to create 50% of overall mark.
  • How will this affect the grades next year? How will this impact on the marking of the written paper? The situation is still fluid, and it is unknown how much disruption is to come. All students missed Y10 teaching in 2019, so the exam marking may take account of this in 2021 whilst maintaining the standards of the GCSE. BUT OFQUAL is still considering its approach to this and more guidance will follow on grading next year.
  • How will this affect the style of the written paper next year? OFQUAL has NOT proposed any changes to the structure or content of the written paper. For example, there is NOT more Food Science than normal paper.
Health and Safety in Schools – return in Sept
As you will be aware from recent national news, the COVID situation and government policies change week by week. DfE are expected to publish an update in August and this will be accompanied by updated guidance from CLEAPSS on what this means with regards to teaching Food. You will be able to download this from the What’s New Section of their website. We encourage all of you to use your CLEAPSS school membership to visit the website and ask specific questions in you have concerns via their on-line help.

 
Practical Work or teaching in a Classroom?
How do you cope when your school restricts the use of a practical room?
Each head teacher has made difficult decisions to protect staff and students, and many are being cautious, as we would expect. In our recent group poll, we can see that a few teachers are not working in their food rooms for the first few weeks of term, so will not be conducting any practical lessons.
Ideas of what to do!
Our team has put together some helpful CLASSROOM BASED suggested lessons for Year 7,8,9, for GCSE Y10 and Hospitality and Catering, for Y11 GCSE and for Y11 H&C DOWNLOAD your FREE RESOURCE HERE
These are only intended to be ideas and to offer support at the start of term, with links to key resources to save you time.
In our July newsletter we gave some tips and useful resources that you may have time to review. If you missed it:
CLEAPSS have also published a guide on what should be considered prior to embarking on practical work in a general teaching room, rather than a food room.
End of term Cook-a-long party
Food Teachers Centre end of term FUNDRAISING staff party.
Our end of term Cook-a-long was a great success with the support of chefs Mike Beaton, Sylvia McClean, Simon Gray and host Joe Mann. The food was delicious and it was great fun to bring so many colleagues and their families together for a real treat at the start of the school holidays.
Great to have special GUEST appearances by PRUE Leith and HENRY Dimbleby with their heartfelt ‘thank yous’ to teachers for their hard work this term in difficult times.
The Thermapen goodie bag prize for the culinary quiz was won by Sarah Friis. It was kindly donated by Wendy Ford from Dupree, who supports Inspiring Culinary Generations Competition (formally Teflon Diamond Awards) More information can be found about the competition here
 
Teach Food Campaign
The donations that we have received for the Cook-a-Long are going to be used to re-develop the Food Teachers Centre website over the summer to add a brand new section on ‘how to become a Food Teacher’ to encourage more people to come into the profession and take up unfilled training places and teaching posts.
We are very grateful to Sandra Heinze for the work that she has put into co-ordinating this project, and for the teachers and Universities who have worked alongside us creating videos and content for the campaign.
If you would like to help us or are a university or SCITT that wants to work with us on the campaign, you can contact us via our website.
Food Teachers Centre and Tunnocks Teacake Challenge winners 2020
CONGRATULATIONS to all our winners.
This year we saw so amazing creations again, the judges were extremely impressed. We were so pleased that many students were able to participate during Lockdown and had so much fun with the challenge.
Overall Winner – Ermysted’s Grammar School
Up to 14 yrs of age – 1st prize – The Grange School
Up to 14 yrs of age – 2nd prize – Wadebridge School
14-17 yrs of age – 1st prize – William Howard School
14-17 yrs of age – 2nd prize – Torquay Girls Grammar School
Most Novel – 1st prize -Turves Green School
Most Novel – 2nd prize – Anglo European
Food Styling Lockdown Challenge
1st prize – The Bicester School
Judges Recommendation – Hawarden High School
Judges Recommendation – George Abbot School
Certificates for all of the entrants are available in the Tunnock’s Teacake Challenge group. Winners certificates will be emailed out to the teachers in the next few days. Prizes will be sent out to the winning students via their teachers in the next few weeks.
Childhood Obesity and National Food Strategy
With many discussions around childhood obesity, the National Food Strategy and the link between COVID and obesity, teaching our subject becomes a priority. We suggest that you revisit our suggestion of closer links in your planning to the new PSHE requirements 2020, so that your schools is clear about your role in teaching Healthy Eating.
Advice and resources were featured in our previous newsletter and featured in our recent webinar with BNF on their website.
Training – what’s new?
CLICK here for our course brochure
Our on-line training has been a huge success as people were not able to attend training events in person. We have a special offer on all our on-line training until 1st September, this gives you a full year of access until 2021 (not just one day!) with recorded presentations, planning and teaching resources and live updates.
All training is listed on our website, in the training section.
Coming soon – Teach Food at KS3 – 360° Food
Coming Soon – BTEC Home Cooking Skills
Summer Offer ONLY until 1st Sept
On Line courses – START TODAY
NEW On Line course ONLY £80
Top Marks Hospitality and Catering Level 1-2
Look out for your new ‘Drop In Rooms’ in the group
Do bring a coffee and come for a chat
Current rooms:
Mentors with Jill (see room for next date and time)
General chat with Louise – every Tuesday 4.15pm
OCR teachers – with Sandra (see room for next date and time)
SEND – coming soon
Do you also teach textiles? – our sister group Textiles Teachers Centre (Textiles Skills Acdemy) has launched some excellent on line training.
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 via our website or facebook page/facebook group
For more information Visit our Website
Posted in Uncategorized

July 2020 Newsletter Changes to Exams for 2020-21

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July 2020 Newsletter Changes to Exams for 2020-21
Hello
We know that this is a worrying time and we have been very active in the facebook group offering safety advice, summer catch up and blended learning ideas, plus the latest news on exam changes and consultations from OFQUAL.
IMPORTANT OFQUAL CONSULTATION CLOSES on 16th July
EVERY TEACHER IN THIS GROUP SHOULD RESPOND! We are very proud that we have been able to work closely advising OFQUAL on the wishes on this group to adapt next year’s assessment due to the COVID situation. Your views have been listened to and we request that you respond to the GCSE Food Prep and Nutrition Proposals (You do NOT have to answer all questions).
OFQUAL are proposing to give EXAM BOARDS permission to review NEA requirements, including
· To issue one NEA only (NEA2 only) at 50%
· To issue NEA 2 tasks early to provide maximum flexibility
· To adjust to require only 2 dishes in 2 hours
· To adjust any requirements for group work
· Permit teachers to do demonstrations rather pupils than use machinery or cook themselves
And overall, OFQUAL are proposing written exam dates after May-June Half term.
Even so, OFQUAL are aware that is still challenging. Complex changes to exams are not considered as they are trying to keep this as familiar as possible (minimise disruption) so that large scale re-training of teachers is not needed, and to be fair to pupils so that this is close to what they are expecting, so that they don’t get confused in some subjects.
We are hoping that you are reassured by what is proposed and recognise that it is based on what you all asked for (and the power of this group).
Launch of consultation
Consultation process
Respond here
The proposals for Wales and their consultation can be found here for response by 9th July
Proposals for H&C are still being considered as there are so many vocational qualifications throughout FE and schools
*
 

Autumn Resits
Even though we think NEA is vital to assessing students skills in our subject, for very practical reasons, it will NOT be possible for NEA to be part of an October RESIT. It would cause undue pressure on teachers, be complex to manage with social distancing and would be in addition to Y11 teaching. Thus resits will be written exam only and weighted to acknowledge the usual better perfomance in NEA. OFQUAL has announced this change here
What does this mean for teaching?
Exam Series Summer 2021
  • These are proposals. Once consultation ends, check with your exam board to confirm changes.
  • This ONLY affects Year 11 who start in Sept 2020. Teach Y10 as normal, within the constraints that you may face.
  • If proposals are confirmed, you will not conduct NEA 1, BUT you should still teach food science as this is examined on the written paper. An effective approach is to discuss the function of ingredients and key processes whilst doing practical work and demonstrations.
  • If the proposals are confirmed, you will have longer to prepare for and complete NEA 2 (early release of the tasks and possible later submission of marks/later written exams are being considered). Whilst it is tempting to try to complete NEA 2 early in the autumn term, we do NOT recommend this. Spend some time settling the class into a learning routine and build confidence, practise key recipes they may have missed, give time to learn the full requirements for NEA2 such as choosing appropriate dishes for different situations. The reason that OFQUAL would like to permit this flexibility, is to be fair to schools who may face closures again.
  • Review your specification and focus on the content that features in both NEA2 and written paper (use a highlighter pen). This may include food choices and dietary needs, nutrition and healthy eating, planning meals and choosing dishes for different needs, nutritional analysis and costing (where your board requires it), commodities and functions of ingredients within commodity groups, food safety, food provenance and food preparation skills.
  • Focus the content, by using knowledge organisers or revision guides such as the Collins book, ebook and workbook, so that students are not overwhelmed.
  • In preparing for NEA2 OFQUAL have recognised that hands on practical work may be limited in some schools, and have suggested that students may learn the range of practical skills listed in the specification by the use of teacher’s demonstration, video and other means. As professionals, we understand that students may need to do something for real, for themselves to become truly competent. However, we have to be flexible in our planning and consider different ways that the course content will be learned so that students are not disadvantaged. It may be that we cannot cook as often as usual as class sizes may be limited and number of sessions reduced due to increased cleaning demands. Some schools may opt for ‘flipped learning’– this means that the teacher demonstrates, instructs key skills and shows the students how to make a dish, and that this may be completed at home remotely. Our group offers a number of videos and resources that can be used to support you. Some playlists are included in this newsletter.
  • Work with parents and set catch up over the summer where students cook for their family, to develop competence in key recipes. Suggested recipes – Curry, Homemade Burgers, Shortcrust Pastry (chicken pie, flan, lemon meringue) Cake (Victoria Sandwich, Millionaire shortbread) Choux pastry (does not required too much ingredients or equipment, Stir fry with homemade noodles (cutting skills and noodles wont need a pasta maker), Cheesecake.
  • Discuss early with your SLT when you would like to schedule your NEA 2 practical and build in a contingency for this, allowing a back up plan in case the school is closed.
  • How will this impact on your marking of NEA2? It is our understanding that there will be no changes to the NEA2 mark scheme, and that the marks will be scaled to create 50% of overall mark.
  • How will this impact on the marking of the written paper? The situation is still fluid, and it is unknown how much disruption is to come. All students missed Y10 teaching in 2019, so the exam marking may take account of this in 2021 whilst maintaining the standards of the GCSE. OFQUAL has not proposed any changes to the structure or content of the written paper.
Manage your lessons safely
This is a difficult time for your SLT, so you must simply be guided by their instructions and decisions to keep you safe. Every school has to work differently within their circumstances. There are differing approaches.
In the group, we have published the latest CLEAPSS advice with the help of Joe Mann.
This has been updated since our last newsletter, as government advice has been published and distancing measures continue to be updated.
Here are the new 1m social distancing posters to download
If you need support the best place to get Health and Safety advice is CLEAPSS
This is your time to ask for cleaning and technician support, as extra support is being made available to schools from government
Checklist for closing your room over the summer
As you have been so busy, it will be easy to forget those end of term jobs, so here is a list to help you

 
Preparing for Blended Learning approaches
How do you cope when your school restricts the use of a practical room?
 
Do you dread those THEORY lessons becoming the norm?
 
Food teachers are going to be asked to work very differently when they return to school in September. It is going to be a massive learning curve. Bubbles of year groups, teaching in normal classrooms rather than food rooms, swapping demonstrations for video and discussion, teaching theory without backing it up with practical activities, and it is all so alien to us.
When we are used to teaching in a particular way (through cooking, tasting, evaluating), it can feel very daunting to be asked to shift out of your comfort zone (even temporarily) to work in a desk based classroom and deliver lessons. But we are more than just being about cooking and there are some great resources that you can quickly gather to use. Use this opportunity to experiment with new teaching strategies and take risks. Those strategies may not work first time. Reflect, evaluate and persevere. We can make the theory fun too.
1. Seek school support for new resources. Ask if your school will invest in digital learning packages, such as those available from publishers – Hodder, Illuminate, and remember Seneca Learning (is free). Will you need to ask for further resources to support you – camera, visualiser, tablets for students to be available?
2. Seek out ready-made resources for your lessons. Many resources developed for home learning will also suit your theory sessions.
3. Try to be flexible and embrace flipped learning – make learning more interesting than just written work
 
You may have to try some new approaches. Could you show the students the practical by video, talk them through a cooking activity which they then complete at home with their family. You may need to provide ingredients for some to complete home cooking.
Julie Messenger suggests this link which provides 46 strategies
Jill Oliver suggests collecting packaging to use as a classroom resource
 
Collect a range of food packages, clean and laminate them. They can be wiped clean and it also prolongs their school life.
  • Compare quality/luxury, branded and essentails/basic version of the same product (e.g. digestive biscuits) for ingredients, nutrition and cost per 100g. Who cannot eat the product and what changes need to be made so they can? How can you improve the nutritional content? What is the function of the ingredients being used?
  • Traffic light system on the packaging – what do they mean?
  • What by law has to be on the packaging? – list them
  • What does Use By, Best Before and Sell By dates mean
  • What does the order of the ingredients list mean?
Whilst designing packaging is no longer required students could look at what they would include / say about a dish they have made.
Louise suggests that is prepared safely students can be engaged in active learning where they get a chance to taste foods – they may not always be able to cook, but we all know that kids love to eat!
a. Guess the weight–estimating and weighing 1 apple, 1 large potato, 1 medium egg, 1 coffee cup full of sugar, 1 coffee cup full of rice, 1 tablespoon of flour, 1 large slice of bread, 1 bowl of breakfast cereal
b. Creating a display to show how much sugar is in products–using product labels (per 100g or pack) and weighing out the amount of sugar that is typically in the product into a clear cup or bag (for example tomato ketchup, juice drinks, fruit yogurt, chocolate bar, biscuits, breakfast cereal)
Safe Tasting and comparison sessions to develop sensory vocabulary and understanding of nutrition
a. Tasting different versions of products, for example reduced sugar biscuits and normal biscuits, low fat yogurt and full fat yogurt, low fat crisps and normal crisps, diet cola and normal cola, skimmed milk and full fat milk, low fat cheese and full fat cheese.
b. Teacher demonstration of experimental work where no tasting occurs (such as showing how bran absorbs water, observing the browning of apples, creating an emulsion such as a salad dressing)
c. Teacher demonstration of assembling ingredients, for example, making their own muesli or cookie jar and comparing it with ready- made and shop bought varieties
Useful websites video play lists
 
Websites –Joe Mann has linked you all to his collection on You Tube YouTube GCSE Food Playlist. BBC Teach for KS3 and GCSE Listing have useful videos, as well as BBC Bitesize and general BBC Food programmes
Several members have YouTube channels with cooking demonstrations. Find under TOPIC thread called ‘COVER CLASSES’.
Adele Louise James has put this helpful list together of those sharing video channels
Clare Holden Locke also shares her list with teachers here
End of term staff party (On line)
Thurs 23rd July
Food Teachers Centre end of term FUNDRAISING staff party.
‘Tropical Cook-a-long’ is a virtual on-line staff party for all food teachers and staff across the country. A chance to celebrate getting through probably one of the most difficult times in schools ever!
Share the evening with your household
too, by cooking a delicious meal to share.
 
Time to Party! Let your hair down,
enjoy a few drinks and ‘cook a long’ with Mike Beaton, Sylvia McClean and Simon Gray. Joe Mann will be the host for the evening.
Look out for quizzes, fun and special guest appearances.

Menu for the night Thursday 23rd July 5.30-9pm

Summer Cocktails
Trio of Canapes
Hawaiian Chicken
Lemon Roulade with Blueberry and Mango
Suggested donation £20
BOOK HERE
We are fundraising for the group – be kind!
Below are all our current COURSES
CLICK here for our brochure
Fish Heroes Programme FREE to JOIN
 
‘Fish in School Hero’ aims to ensure that every child gets a chance to prepare, cook and eat fish before they leave school. We will train over 400 secondary food teachers to be confident in preparing and cooking fish with students in their classrooms. In September we begin Year 2 of this programme.
Join our On-Line programme here (free to members of the Food Teachers Centre)
Summer Offer ONLY until 1st Sept
On Line courses – START TODAY
NEW On Line course ONLY £80
Top Marks Hospitality and Catering Level 1-2
This training room allows you to work alongside experienced teacher practitioners who guide you through how they have successfully planned and taught the WJEC L1-2 H&C course, how they have addressed issues and gained excellent performance from their students.
  • Proven approaches from experienced teachers to help your students succeed
  • Practical strategies and
    easy to use learning activities to create a high challenge classroom
  • High impact ideas,
    resources that engage and focus learning, hands on approaches that
    challenge and extend
  • Plain and simple
    planning, with a busy teacher’s toolkit to help progress and maximize
    marks in the time available
This course includes on-line learning units that you access via your mobile device or laptop. Features include recorded presentations, handouts, teaching resources, example schemes, and example assessed student work. Your learning journey can be developed with all of these units or pick and mix to suit.
  1. Welcome to the training room/introduction
  2. Introducing vocational courses in your school
  3. Getting going! The exam board WJEC staff introduce the course
  4. An overview of the H&S course (from 2 different schools)
  5. How the course is taught in Y10 (from 2 different schools)
  6. Teaching Year 11 and How NEA is planned and assessed (from 2 different schools)
  7. How to prepare students for the written exam (from 2 different schools)
  8. Creating a Real Working Environment for your course
  9. Supporting low attainers and students with SEND
  10. Improving your teaching of AC3.4 Presentation Techniques
  11. (Coming soon) Teaching Unit 2 LO1 The Importance of Nutrition, with BNF
  12. (Coming soon) Fine tuning your teaching using examiner feedback
  13. (Coming soon) Environmental Issues in hospitality
On joining this course, you get a full year of access, live presentations and updates to the training room on a regular basis, including presentations from industry professionals to assist you in keeping your sector knowledge up to date.
MORE INFORMATION AND BOOK HERE
 

 

NEA Together On Line training
 
9 UNITS TO CHOOSE FROM:

 

 
 
Training runs every day
 
Only £20 donation
  1. Planning and Preparing for NEA1
  2. Preparing for THIS YEAR’S NEA 1 2019-20 tasks
  3. Live Q&A presentation NEA 1 (with Joe Mann)
  4. Planning and Preparing for NEA 2
  5. Giving Generic Feedback
  6. Marking and Moderating NEA 1
  7. Marking and Moderating NEA 2
  8. Marking NEA for CPD and to improve teaching next year
  9. Written Paper: Creating a Revision Plan and Revision Strategies
  10. Command Words and Higher Mark questions
GCSE Boost On-Line . Support pupils target grades 1-4.
There are 20 units:
1. Introduction
2. What are the issues for your low ability learners?
3. Some Common SEND
4. Access, Adjustments for candidates and permissible support
5. Choosing the right exam
6. Current alternatives to GCSE
7. Non-Progress 8 alternative qualifications and awards
8. Understanding Marking
9. Maximising Marks NEA 1 and 2 Researching
10. Maximising Marks: NEA 1 Investigation skills
11. Maximising Marks NEA 1 Evaluation skills
12. Maximising Marks: NEA 2 Practical Skills
13. Maximising Marks: NEA2 Planning skills
14. Maximising Marks: NEA2 Evaluation skills
15. Back to Basics: Using Knowledge Organisers
16. Planning and Teaching: key practical skills
17. Grouping Students for Practical activities
18. Grouping Students for theory-based activities
19. Making theory Learning Fun and Active
20. Preparing for The Written Paper
Plus LIVE presentations and Q&A session throughout June and July
 
BOOK HERE
Training runs every day
20 Units to choose
NOW ONLY £60
Thursday 9 July 4pm
 
Presentation with Louise, Jacqui and guest presenter Adéle Louise James
(also recorded if you miss it)
  • Focus on exam techniques that maximise marks
  • The importance of early preparation of students for the
    examination
  • Approaches to revision to make information and
    knowledge stick
  • Adéle’s
    sharing of ideas and resources
    that she uses to prepare students for the exam
  • Free ready made resources

Join us live on Thursday at 8pm or watch the video at another time when you are free.
Food Allergens in Classrooms – Now ONLY £40
8 Units available
BOOK HERE £40
The Food Allergens in Classrooms Training Room is designed to provide a one stop shop for up to date information and support to make sure your departmental health and safety documentation is up to date.
Food Science – Now ONLY £60
12 Units available
This 10 hour comprehensive on-line training room presents learning units to help you teach food science effectively in KS3 and KS 4.
  • In-depth coverage of the chemical make-up of proteins, fats and carbohydrates and raising agents are explained and related to practical work.
  • Clear and visual food science facts applied to food commodities, in bitesize units, to enable better food science teaching
  • Fully illustrated coverage of the entire food science section of GCSE examination specifications
  • Exemplar ideas for food science investigations and practical strategies to create a higher challenge classroom.
  • Printable slides for use in teaching of all key terms and topics from GCSE Food preparation and nutrition
BOOK HERE
BOOK HERE
. Training runs every day
Technician Training and Toolkit On Line
We provide digital course resources including all the presentations and useful handouts, a technician’s guide, health and safety systems, logs and checklists.
6 units to choose from
NOW ONLY £60
Food Safety in Classrooms accredited training
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
NOW ONLY £80
BOOK HERE
13 Units to be completed for accreditation, plus on line assessment is included
Food Futures
Catch up On Line from our National Face To Face
18 Units included
Enroll here NOW ONLY £35
This is an On-Line Training Room that allows you access to the video presentations (live and recorded), handouts, resources, and live discussion from our event‘Food Futures’ our national training day.
The training room will includes:
Key Note presenters
  • Louise Davies, Founder Food Teachers Centre
  • Brian Oppenheim, HMI, National Lead for D&T, OFSTED : Inspection evidence and OFSTED framework D&T: Food
  • Sarah Old, Senior Manager for Standards, OFQUAL : Feedback on the current Food exams and standards
  • Sandra Kelly, Director for UK Skills and Policy, People 1st : Future Skills and T Levels
  • Ursula Arens, British Dietetic Association Ambassador of the Year 2019 :Blue Dot – An environmentally sustainable diet toolkit
Your Exam Board focused workshops – for AQA, EDUQAS, OCR, H&C and BTEC
with Jan Hanly, Jill Oliver, Adele James, Sandra Heinze, Caroline Mousedale and Melanie Williams
  • Update on NEA/ unit assessment 2019-20.Where are you in the NEA process and current questions? (Please bring any live work for feedback from group).
  • Top Tips presentation – Make a difference to your results.
  • NEA 2 Discussion: Planning, preparing and managing the NEA 2 process.
  • Resources for effective preparation and teaching.
Best practice and practical workshops
  • BTEC Home Cooking Skills and teaching SEND (with Melanie Williams and Sarah Badzire, Claremount Special School).
  • Level 3 Food Science and Nutrition (with Sarah Derwent, Droitwich Spa High).
  • Practical Food Science* (with Joe Mann, Food Teachers Centre).
  • Sensory Science in Practice* (with Barbara Monks and Julie Messenger Food Teachers Centre).
Some information, the recipes and videos will be shared from the practical skills sessions
  • Basic skills with fresh fish* (with Paula Williams, Billingsgate Seafood Cookery School).
  • Mince It* (Meat, game and vegetarian high-level dishes that are minced, shaped and formed) – (with Simon Gray, Food Teachers Centre).
You can access all of the training day on line for £35 only
Book here
Look out for your new ‘Drop In Rooms’ in the group
Do bring a coffee and come for a chat
Current rooms:
Mentors with Jill (see room for next date and time)
General chat with Louise -every tuesday 4.15pm
OCR teachers – with Sandra (see room for next date and time)
SEND – coming soon
Do you also teach textiles? – our sister group Textiles Teachers Centre (Textiles Skills Acdemy) has launched some excellent on line training.
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 via our website or facebook page/facebook group
For more information Visit our Website
Posted in Cooking, Cooking skills, News, Newsletters, Teaching

May 2020 Newsletter Safe Practical Food Lessons

Posted on by by
May 2020 Newsletter
Safe Practical Food Lessons
Half term greetings
We appreciate that this is a worrying time and we have been very active in the facebook group offering ‘back to school’ advice and the latest news on exam grades and consultations from OFQUAL on a regular basis.
Safety First
Here are some highlights in case you missed them.
Joe Mann (Food Teachers Centre) and Dave Parry (CLEAPSS) recorded a video on Friday 22nd to answer people’s concerns and FAQs about preparing to teach food in reopening schools. Many of you are being asked to provide plans and thoughts to you senior leaders. Catch up with the video First Video WITH CLEAPSS
Here are the key documents for Senior leaders and to help your planning:

 

Joe Mann has been providing the worked examples he has developed for his school based on all the latest advice and considerations. You can adapt these for your school.
*

Exams Next steps
Many of you have been concerned about how the grades will be decided, and you can find information about this here from OFQUAL – How standardising will work
We attended a Subject Associations meeting on 22nd May and we agreed with OFQUAL’s conclusion that, even though we think NEA is vital to assessing students skills in our subject, for very practical reasons , it will NOT be possible for NEA to be part of an October RESIT. It would cause undue pressure on teachers, be complex to manage with social distancing and would be in addition to Y11 teaching. Thus resits will be written exam only and weighted to acknowledge the usual better perfomance in NEA. OFQUAL is consulting on whether it is acceptable for NEA to be cancelled for all subjects in the autumn resits except Art (who will be given a new NEA task).
You can have your say in this process as the OFQUAL CONSULTATION on resits in the autumn, respond by 8th June.
NEA for Year 11 – OFQUAL are aware that teachers need a decision on next year’s exam process and have not made decisions so far to change anything, but this is under discussion. They are aware of the impact on Y10. We have submitted the views of the group and will let you know as soon as we can.
Home Schooling Advice
We know that it is likely that many of you are going to be adopting blended learning approaches with your students. Many will still largely be working at home, and you will need to provide home study tasks. You may need to rethink your planning and adopt ‘flipped learning’ where more practical work is done at home rather than at school, due to social distancing limitations
 
Here are some key resource links to help you:
1. Our RESOURCE BANK. We have opened up a new folder called HOME STUDY TASKS – ALL YEARS. Create a Dropbox account and log in so that you can search very easily. Or use the FILES section of the closed group – the magnifying glass search function works well as does the TOPIC tag ‘COVER CLASSES’. You need to be a member of the Food Teachers Centre closed group to join this. There is an option to donate as you register for the Resource Bank.
2. KS3 Worksheets We have 100 KS3 worksheets aimed at those with a low reading age. They have teachers notes (helpful for parents) and are divided into 20 key topics such as – Choosing Food, Wise Food Shopping, Role of Ingredients, Evaluating Food, Food for Life, Food Safety, Needs of People, Cooking for Life, Healthy Eating, Being Creative, Tasting and Testing. We can send a link to Google Drive if you email louise.davies@foodteacherscentre.co.uk. You can donate a contribution if you wish.
3. Websites – List of Useful Websites – includes free videos and interactive resources to make learning fun! Joe Mann has linked you all to his collection on You Tube YouTube GCSE Food Playlist. There is also a wealth of resources of ‘Food a Fact of Life’ and ‘Countryside Classroom’ websites. BBC Teach for KS3 and GCSE Listing have useful videos, as well as BBC Bitesize and general BBC Food programmes
4. Several members have YouTube channels with cooking demonstrations. Find under TOPIC thread called ‘COVER CLASSES’.
Exam Course Home Schooling
5. GCSE FPN FREE Seneca Learning for GCSE. Seneca has excellent on-line learning resources, written in partnership with our team, plus teachers and examiners. Activities that are self-marking, give feedback and focus on the things that students are weakest in, so that each individual progresses according to their needs. Perfect for your Y10 and Y11 classes.
6. Hospitality and Catering The Excellence Gateway is FREE, it provides a relevant (if a few years old) set of resources Excellence Gateway is largely used by FE and Colleges teaching H&C Level 1 and 2 courses. Seneca Learning is designed GCSE FPN but as it is FREE it is worth signing for the EDUQAS version and directing your students to the bits that overlap, such as cooking, commodities, meal planning, food choices, nutrition, where food comes from, food safety hygiene. Springboard FutureChef website for resources and videos to use.
Below are all our current COURSES
Face to Face Introduction to Culinary Skills
6-9th July 2020 Westminster Kingsway College, London
£Fully funded 4 day course (FREE)
Postponed until October Half term
 
NEW Fish Heroes Programme
FREE ON LINE TRAINING
 
‘Fish in School Hero’ aims to ensure that every child gets a chance to prepare, cook and eat fish before they leave school. The programme aims to train over 400 secondary food teachers to be confident in preparing and cooking fish with students in their classrooms. Teachers will be supported by local Heroes: fishmongers, fish-loving chefs and fish suppliers, as well as other Heroes who will be coming into schools to talk first-hand about their role in bringing seafood from the sea to the plate, highlighting careers and opportunities in the fish industry.
Join our On-Line programme here (free to members of the Food Teachers Centre)
Special Offer ONLY until 5th June
On Line courses – START TODAY

 

NEA Together On Line training
 
9 UNITS TO CHOOSE FROM:

 

 
 
Training runs every day
 
ONLY £20 donation
  1. Planning and Preparing for NEA1
  2. Preparing for THIS YEAR’S NEA 1 2019-20 tasks
  3. Live Q&A presentation NEA 1 (with Joe Mann)
  4. Planning and Preparing for NEA 2
  5. Giving Generic Feedback
  6. Marking and Moderating NEA 1
  7. Marking and Moderating NEA 2
  8. Marking NEA for CPD and to improve teaching next year
  9. Written Paper: Creating a Revision Plan and Revision Strategies
  10. Command Words and Higher Mark questions
GCSE Boost On-Line . Support pupils target grades 1-4.
There are 20 units:
1. Introduction
2. What are the issues for your low ability learners?
3. Some Common SEND
4. Access, Adjustments for candidates and permissible support
5. Choosing the right exam
6. Current alternatives to GCSE
7. Non-Progress 8 alternative qualifications and awards
8. Understanding Marking
9. Maximising Marks NEA 1 and 2 Researching
10. Maximising Marks: NEA 1 Investigation skills
11. Maximising Marks NEA 1 Evaluation skills
12. Maximising Marks: NEA 2 Practical Skills
13. Maximising Marks: NEA2 Planning skills
14. Maximising Marks: NEA2 Evaluation skills
15. Back to Basics: Using Knowledge Organisers
16. Planning and Teaching: key practical skills
17. Grouping Students for Practical activities
18. Grouping Students for theory-based activities
19. Making theory Learning Fun and Active
20. Preparing for The Written Paper
 
Training runs every day
20 Units to choose
NOW ONLY £40
Food Allergens in Classrooms – Now ONLY £40
8 Units available
The Food Allergens in Classrooms Training Room is designed to provide a one stop shop for up to date information and support to make sure your departmental health and safety documentation is up to date.
Food Science – Now ONLY £40
12 Units available
This 10 hour comprehensive on-line training room presents learning units to help you teach food science effectively in KS3 and KS 4.
  • In-depth coverage of the chemical make-up of proteins, fats and carbohydrates and raising agents are explained and related to practical work.
  • Clear and visual food science facts applied to food commodities, in bitesize units, to enable better food science teaching
  • Fully illustrated coverage of the entire food science section of GCSE examination specifications
  • Exemplar ideas for food science investigations and practical strategies to create a higher challenge classroom.
  • Printable slides for use in teaching of all key terms and topics from GCSE Food preparation and nutrition
Book Here. Training runs every day
Technician Training and Toolkit On Line
We provide digital course resources including all the presentations and useful handouts, a technician’s guide, health and safety systems, logs and checklists.
6 units to choose from
NOW ONLY £40
Food Safety in Classrooms accredited training
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
NOW ONLY £40
13 Units to be completed for accreditation, plus on line assessment is included
Food Futures
Catch up On Line from our National Face To Face
18 Units included
Enroll here NOW ONLY £35
This is an On-LIne Training Room that allows you access to the video presentations (live and recorded), handouts, resources, and live discussion from our event‘Food Futures’ our national training day.
The training room will includes:
Key Note presenters
  • Louise Davies, Founder Food Teachers Centre
  • Brian Oppenheim, HMI, National Lead for D&T, OFSTED : Inspection evidence and OFSTED framework D&T: Food
  • Sarah Old, Senior Manager for Standards, OFQUAL : Feedback on the current Food exams and standards
  • Sandra Kelly, Director for UK Skills and Policy, People 1st : Future Skills and T Levels
  • Ursula Arens, British Dietetic Association Ambassador of the Year 2019 :Blue Dot – An environmentally sustainable diet toolkit
Your Exam Board focused workshops – for AQA, EDUQAS, OCR, H&C and BTEC
with Jan Hanly, Jill Oliver, Adele James, Sandra Heinze, Caroline Mousedale and Melanie Williams
  • Update on NEA/ unit assessment 2019-20.Where are you in the NEA process and current questions? (Please bring any live work for feedback from group).
  • Top Tips presentation – Make a difference to your results.
  • NEA 2 Discussion: Planning, preparing and managing the NEA 2 process.
  • Resources for effective preparation and teaching.
Best practice and practical workshops
  • BTEC Home Cooking Skills and teaching SEND (with Melanie Williams and Sarah Badzire, Claremount Special School).
  • Level 3 Food Science and Nutrition (with Sarah Derwent, Droitwich Spa High).
  • Practical Food Science* (with Joe Mann, Food Teachers Centre).
  • Sensory Science in Practice* (with Barbara Monks and Julie Messenger Food Teachers Centre).
Some information, the recipes and videos will be shared from the practical skills sessions
  • Basic skills with fresh fish* (with Paula Williams, Billingsgate Seafood Cookery School).
  • Mince It* (Meat, game and vegetarian high-level dishes that are minced, shaped and formed) – (with Simon Gray, Food Teachers Centre).
You can access all of the training day on line for £35 only
Do you also teach textiles? – our sister group Textiles Teachers Centre (Textiles Skills Acdemy) has launched some excellent on line training.
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 via our website or facebook page/facebook group
For more information Visit our Website
Posted in Cooking, Cooking skills, Event, News, Newsletters

Food Teachers Centre April 2020 Newsletter

Posted on by by
Food Teachers Centre
April 2020 Newsletter
Hello ,
We do hope that this newsletter finds you safe and well. It is a bumper edition because there is a lot going on.
We are focusing on these things:
  1. Helping you right now with home schooling
  2. Helping you with exam grading
  3. Helping you with cheap/free but high quality CPD during Lockdown
  4. Paying attention to your mental well-being and that of your students, with support and light hearted activities
  5. Preparing for what may come next during the phase of schools returning
  6. Looking to the future – our manifesto and fundraising,
  7. Curriculum and SoL plans, PSHE 2020
Do visit our group every day, as there is more help there than we can put in thie newsletter.
Do add our email address to your contacts list so that we don’t go missing in your ‘spam’.

 

 

 

Helping you Right NOW!
Support for Teachers

 
We have continued to offer as much advice on safe food ‘remote’ lessons, and as many home-schooling resources and videos as we can in the closed group.
General suggestions
  1. Our free RESOURCE BANK. We have opened up a new folder called HOME STUDY TASKS – ALL YEARS. We suggest that you create an account with Dropbox and log in so that you can search very easily. If not use the FILES section of the closed group – the magnifying glass search function works well as does the TOPIC tag COVER CLASSES. You need to be a member of the Food Teachers Centre closed group to join this. There is an option to donate as you register for the Resource Bank.
  2. KS3 Worksheets We have 100 KS3 worksheets aimed at those with a low reading age. They have teachers notes (helpful for parents) and are divided into 20 key topics such as – Choosing Food, Wise Food Shopping, Role of Ingredients, Evaluating Food, Food for Life, Food Safety, Needs of People, Cooking for Life, Healthy Eating, Being Creative, Tasting and Testing. We can send a link to Google Drive if you email louise.davies@foodteacherscentre.co.uk. You can donate a contribution if you wish.
  3. Websites – List of Useful Websites – includes free videos and interactive resources to make learning fun! Joe Mann has linked you all to his collection on You Tube YouTube GCSE Food Playlist. There is also a wealth of resources of ‘Food a Fact of Life’ and ‘Countryside Classroom’ websites. BBC Teach for KS3 and GCSE Listing have useful videos, as well as BBC Bitesize and general BBC Food programmes
  4. Several members of the group have offered their YouTube channels with sample cooking demonstrations. These are under the TOPIC called COVER CLASSES.
  5. We have adapted our Tunnock’s Teacake Challenge with a family lockdown version! And extended the deadline to 26th June.
  6. Look out for our VE Day suggested resources to save you some time.
Exam Course Home Schooling
  1. GCSE FREE Seneca Learning for GCSE. Seneca has excellent on-line learning resources, written in partnership with our team, plus teachers and examiners. Activities that are self-marking, give feedback and focus on the things that students are weakest in, so that each individual progresses according to their needs. Perfect for your Y10 and Y11 classes.
  2. Hospitality and Catering The Excellence Gateway is FREE, it provides a relevant (if a few years old) set of resources Excellence Gateway is largely used by FE and Colleges teaching H&C Level 1 and 2 courses. Seneca Learning is designed GCSE FPN but as it is FREE it is worth signing for the EDUQAS version and directing your students to the bits that overlap, such as cooking, commodities, meal planning, food choices, nutrition, where food comes from, food safety hygiene. Springboard FutureChef website for resources and videos to use.
  3. School Leavers – we suggest that you take a look at the Food Life Skills Course here on Food a Fact of Life.
Advice on marking and grading this year’s exams
Exam Grading and NEA
 
Please follow the OFQUAL instructions, your exam board instructions and the advice given by your exams officer in your school regarding this process.
Your opinion matters!
Please respond to the GCSE OFQUAL consultation by 29th April. This will help you to understand the process and have a chance to make your concerns known.
Please respond to the VOCATIONAL COURSES OFQUAL CONSULTATION by 8th May to understand the process and have a chance to make your concerns known.
Helpful notes
  • We informed OFQUAL and exam boards that many schools had not finished NEA2 and some students were impeded before schools closed due to ingredient provision and self-isolation of staff and students.
  • Use the information that you have gained from the work so far (NEA completed to date), mock exams, classwork and other practical work to come to your professional judgement of their predicted grades and rank order in the class.
  • Do not share these predicted grades with students or parents.
  • There is no NEA marking appeal process this year, you are NOT required to share marks with students so that they agree them.
  • If parents want to appeal a grade in August, there may be an opportunity to resit the exam for SOME subjects in the autumn. It is not decided yet if that will include GCSE FPN and H&C. We have raised the logistical concerns about running NEA resit process as this amounts to 20-30 hours, which would be in addition to the normal Y11 exam cycle. It may be difficult for schools to timetable this provision for NEA 2 in particular.
  • OFQUAL are fully aware of the impact on Y10 across all subjects, and we have raised the issue of lack of preparedness for NEA1 release 1st September.
  • Our advice on marking NEA has been given here in the group. ‘Using NEA Marking to improve your teaching next year’ Advice. We recommend that you mark the NEA as usual if you can, but there is no requirement to have completed detailed Candidate Record Forms, CRF do not need to be signed by candidates, you do not submit work to the board, but we suggest that you do keep work securely.
  • We await advice on many issues. Be patient. Don’t panic. All students are in the same circumstances.
NEVER MARKED NEA? NEW LONE TEACHER?
If you need some help with marking or planning we suggest that you sign up for Mentoring and connect with someone who is an experienced mentor for your board.
We also have a very low cost £20 donation only on line training room to help people marking and moderating called ‘NEA TOGETHER” see our website for more details or Eventbrite
Benefit from high quality on line training whilst in Lockdown – COVID19 Special Offer
Benefitting from Training during Lockdown
As all our face to face courses are postponed for the time being, you can still sign up for our on-line teacher training. We have decided to reduce all our course costs so that as many teachers can benefit from these as possible. This is tremendous value for high quality courses. Our course prices are £20, £35 and £40 (plus VAT and Booking Fee), and most are two-day courses, with plenty of content and resources to use in your teaching. The on-line platform means that you can start when you want and fit this around other activities, you can plan your time flexibly and you have a school year to finish the training at your own pace. All courses are accessible on a computer, tablet or mobile device.
To gain funding from your school for this training pointing out that this is 70% off normal prices, and will only be available during Lockdown, and that you save £hundreds in cover and travel expenses!
Current Offers include
Our training brochure can be found HERE, but all events are also on our website.
FREE TRAINIG PROGRAMMES
Here are also some free training suggestions. These are free to join if you are a member of the Food Teachers Centre and will appear in your Facebook Groups menu
FISH IN SCHOOLS HERO PROGRAMME
We have a fantastic FREE on line training room that is constantly uploading new teaching resources. Please join us here, it will then come up in your Facebook Groups. If you want to be registered to hear about training first – East Coast area schools can register here to take part. Schools outside the East Coast area can register your interest here to join the training room, with free resources and keep in touch as the programme develops.
SCHOOLS GAME CHANGER PROGRAMME
You can join our FREE on-line training room to plan for using this programme in your schemes of work in the autumn, and get yourself ready and registered. Please join us here, it will then come up in your Facebook Groups. Free game delivery, teacher training and student masterclasses. Register for the 2019-20 programme and we will notify you when the 2020-21 programme goes live.
Your mental well-being – look after yourself
Here is where you can get support
We have been very concerned to support you during this time of great stress. If you need help, please ask so that we can direct you to support. We have gathered this advice sheet that any help you, your family and friends and your pupils.
We also recommend getting help from Education Support Service and your teaching unions.
Join in with community activities – you are not alone
We hope that you have also enjoyed our community moments – our group quizzes, fun activities and so on during Lockdown. We have always been a professional development group but at time like this we have offered some social and light-hearted activities to keep us all grounded.
Quarantine Quiz has turned into a regular popular event hosted by Joe Mann, with hundreds of food teachers taking part on a Friday evening when advertised. Our next Quiz is scheduled for VE Day and will have a VE Day theme.
We have enjoyed sharing your successes with home schooling and cooking adventures, plus it’s great that so many have particpated in our fun challenges – Sourdough Hot Cross Buns and Rainbow challenge!
If you would like the resources to set your students the Rainbow Challenge, they can be found here.
Well Done to our amazing winning entries!

 

What comes next?

 
Preparing for Schools to Return – Teaching Food Safely
We will release schools advice before you all return to keep you safe, so keep your eyes open for this in the group and check Group ANNOUNCEMENTS
We offered this advice to help you all prepare for teaching keyworker children or for home schooling.
Food safety
This official update is very helpful, although not specific to schools.
What you need to know about coronavirus and food
  • It is very unlikely that you can catch coronavirus (COVID-19) from food.
  • Cooking thoroughly will kill the virus.
  • COVID-19 is a respiratory illness. It is not known to be transmitted by exposure to food or food packaging.
  • Everyone should wash their hands regularly with soap and water, for at least 20 seconds, to reduce the risk of illness.
  • It is especially important to wash hands before handling food or eating.

 

Looking to the Future

 
Food Teachers Centre future focus.
Whilst all our minds are on the current circumstances; we are aware that many aspects of our ‘manifesto’ are vital. We are short of food teachers and we need to promote the subject’s value.
Our meeting on post 16 (T Levels and A Level) has been delayed from April, so we will let you know more on that later.
You can read about our five year plan here and watch our video here
FUNDRAISING is important for the work in the future
Whilst the closed group is run by volunteers who are unpaid, we do have some costs associated with the wider reach of the community. We are more than a Facebook group, and need a website and newsletter to reach key partners and organisations, so that we promote the amazing work of our food teachers. We need a national voice and a platform to represent teachers views.
This has also helped us forge relationships that have led to successful FREE programmes, partnerships and resources for all our teachers, such as
  • LOVE FOOD, LOVE SCIENCE;
  • Schools Game Changer;
  • Tunnock’s Teacake Challenge;
  • FISH HEROES;
  • Westminster Kingsway Culinary Arts training course;
  • Chefs Back to School;
  • Royal Marines EAT;
  • Billingsgate Seafood Cookery School discounts;
  • Seneca Learning;
  • Aldi Get Set to Eat Fresh;
  • BBC Secret Life and GastroLab;
  • Healthy Eating Chinese Cuisine Ambassadors free training days;
  • Select Travel school tours;
  • People 1st;
  • Bug Club;
  • Crunchy Critters;
  • Countryside Classroom;
  • Royal Horticultural Society and LCP Primary Training;
  • School Food Plan and School Food Champions;
  • NEA TOGETHER meetings;
  • Food Teacher Professional Portfolio and Standards for Food Teaching;
  • Healthy Eating Rating Scheme,
  • All Parliamentary Group for School Food,
  • Children’s Food Campaign;
  • Chefs Adopt a School,
  • School Food Matters;
  • ITE Subject Knowledge Enhancement;
  • New Food Rooms advice;
  • CLEAPSS H&S advice;
  • LMC Northern Ireland free training;
  • Springboard Futurechef;
  • Advice on vacancies, interviews and getting into teaching;
  • Post 16 T Level and A Level Campaign;
  • Links with United Nations global healthy school food
….to name a few
Would YOU donate?
As part of this we have been asking for group members to donate to our fundraiser to help us cover the fixed costs of the public website, cloud storage and email newsletter. It’s around £4,000/year. What we use the funds for is described here and on our website.
If you benefit from THIS newsletter today and would like it to continue please help us by donating on our website section ‘Support us’ or as part of the Facebook Fundraiser (until 1st May).
THANK YOU to those who have already contributed so that we can continue to represent your views at a national level.
Curriculum Planning 2020
PSHE 2020
 
Some teachers have been able to look ahead in their planning and have taken the opportunity of Lockdown to relook at their Scheme of Work.
You may have heard in your school that there will be a new compulsory requirement to teach healthy eating (amongst other aspects of health education) from September 2020. This applies to ALL SCHOOLS including Academies and will be inspected by OFSTED.
We suggest that you use the documents that we have provided to look at
  1. What you already teach at
    KS3-4 and how this meets the requirements for 2020
  2. Inform the PSHE Co-ordinator
    and SLT how what you teach meets the requirements, and explain what you
    teach and assess
  3. Provide mapping and keep
    this with your subject scheme of work (examples are below)
Remember:
  • As this is compulsory it
    adds power to your requests for sufficient curriculum
    time and resource, and for your training. Refer to this when under threat
    of reduced time
  • If you are an experienced
    teacher and you are aware that other teachers may be teaching ‘healthy
    eating’ across the school, offer to become the source for support and make
    sure teachers are using the right teaching resources, such as Food a fact
    of Life, Eatwell Guide and so on. OFSTED will be looking for a
    co-ordinated approach.
  • Publicise how your
    curriculum meets these requirements – perhaps in a display, announcement
    on your subject website section or communications with parents.
Here is our help for this:
One-page summary of requirements and suggested action plan.
BNF mapping of requirements against the curriculum. Download and keep with your subject planning.
Example for school mapping to adapt for your school.
Government requirements. Please note that requirements at KS3 are repeated and built on further in KS3.Download and keep with your subject planning.
Stay Safe
from
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 via our website or facebook page/facebook group
For more information Visit our Website
Posted in Cooking, Cooking skills, Event, News, Newsletters

Food Teachers Centre News March 2020

Posted on by by
Food Teachers Centre News
March 2020
Hello
Preparing for School Closure possibilities.

 

It will be tricky if the predictions and plans come true but know that being part of The Food Teachers Centre group means that we can support each other as we have always done in the past.
We will endeavour to use the closed group to keep you advised on OFQUAL and exam board decisions. Your school will be advised what to do.
 
Please don’t spread rumours and speculations as this wont help anyone. We are all in the same boat, so try not to panic about how it will affect your students.
Our advice is:
1.

 

 

 
 
 
1. Be signed up for the Resource BANK NOW. It is free. All the worksheets and presentations that have been shared by teachers in the closed group are collected together, which makes it possible for you to sort out the ones you need for your groups, load them to your schools server or email them to students at home if you need to. Students can work independently them if they need to. If not use the FILES section of the closed group. UYou have to be a meber of the closed group to join the Resource Bank.
2. In the Resource Bank (and Files in the closed group) we have a list of Useful Websites – this list has free videos and interactive resources that students can use. It wont replace you, but will make learning fun!
3. GCSE Be signed up for FREE Seneca Learning for GCSE. It has excellent on-line earning resources, that are self marking and will be perfect for your Y10 and Y11 classes.
4. Joe Mann has linked you all to his collection on You Tube YouTube GCSE Food Playlist There is also a wealth of resources of ‘Food a Fact of Life’ and ‘Countrysdie Classroom’ websites.
5. Hospitality and Catering – if you have no other resources and need to set on line learning…. Seneca is designed GCSE FPN but as it is FREE it is worth signing for the EDUQAS version and directing your students to the bits that overlap, such as cooking, commodities, meal planning, food choices, nutrition, where food comes from , food safety hygiene (even the science of cooking may be helpful for their overall practical skills and knowledge, but it’s not on their exam paper). AND Springboard FutureChef website for resources and videos to use. And we also still like this older but still relevant free set of resources, largely used by FE H&C courses from Excellence Gateway
6. Sign up for any on-line teacher training as this will replace Face to Face events and training – we have training on NEA Together, Food Safety, Food Science, for Food Technicians, GCSE Boost for grades 1-4, Food Futures and so on, these are all on Eventbrite. Note that on-line training runs 24-7, so ignore the start dates, or event dates. If you are planning to come to any face to face events, your presenters will keep in touch with you about any postponed training, new dates for the training and how to confirm your attendance or get a refund.
7. If you have low ability KS3 students I have 100 worksheets aimed at those with a reading age between 6-9 years. I can send a link to Google Drive if you email me louise.davies@foodteacherscentre.co.uk.
8. Finally, if you need some help with marking or planning we suggest that you sign up for Mentoring and connect with someone who is doing the same board as you.
Good Luck and let us know if there is anything else that we can do to help you through the group
FISH HEROES – First two teachers training dates announced!
Peterborough and Boston.
‘Fish in School Hero’ aims to ensure that every child gets a chance to prepare, cook and eat fish before they leave school. The programme aims to train over 400 secondary food teachers to be confident in preparing and cooking fish with students in their classrooms. Teachers will be supported by local Heroes: fishmongers, fish-loving chefs and fish suppliers, as well as other Heroes who will be coming into schools to talk first-hand about their role in bringing seafood from the sea to the plate, highlighting careers and opportunities in the fish industry.
 
Supported by the Fishmongers’ Company’s Fisheries Charitable Trust, Fish in School Hero is managed by the Food Teachers Centre and their volunteer team throughout the UK. Launching in East Coast schools, in 2020 and 2021 the programme will be extending throughout the UK, reaching over 60,000 pupils in 3 years. Follow us on Twitter #fishheroes
Two teacher training dates are

 

Saturday 25th April – Peterborough 10am -2pm

 

Saturday 2nd May – Boston 10am – 2pm

 

Sign up will be posted shortly here

 

The pilot programme across Grimsby and East Coast.
In the first year, this would be pilot scale in the Peterborough, Newark, Lincoln, Grimsby area.
 
East Coast area schools can register here to take part.
 

 

Schools outside the East Coast area can register your interest here to join the training room, with free resources and keep in touch as the programme develops.

 
Food Teachers Centre: Schools Game Changer – orders close for free Pheasant deliveries in April.
Over 300 teachers have been trained since 2017, and oer 10,000 free pheasants have been supplied to schools.
Free game delivery, teacher training and student masterclasses
Food Teachers Centre and Tunnocks Teacake Challenge
Closing date for entries Friday 17th April 2020
This year’s Challenge
Students are to produce a plate with a focus on the presentation of a Tunnock’s Teacake and we will be looking for the most stunning plate created. The theme for the creations is to be “Seasons”.
Entries will be judged for creativity; presentation; skills and adding nutritional balance to the plate by the use of seasonal, locally sourced ingredients relevant to their design.
Entries can only be made using the link below. All members of the Food Teachers centre automatically are members of the Tunnock’s Teacake Challenge group. Please read the entry details in the group to ensure you enter correctly. Schools may submit ONE entry for each category
  • 11- 14year olds
  • 14-17year olds
  • Most novel
CLOSING DATE FOR ENTRIES is Friday 17th April 2020.
For full T & Cs; a whole host of resources and entry details please use the link above
(Only open to members of Food Teachers Centre)
If you are interested in Face to Face training or On line training – check out these links (click on pictures) or download our training booklet click here
Food Science Teacher Training
Updated version of Food Science Tutorials in a great new on-line learning room.
Available to order now here
Book here
Training runs every day
NEA Together On Line training

8 UNITS TO CHOOSE FROM:

  1. Live Q&A presentation (with Joe Mann)
  2. Preparing for THIS YEAR’S NEA 1 2019-20 tasks
  3. Planning and Preparing for NEA1
  4. Planning and Preparing for NEA 2
  5. Giving Generic Feedback
  6. Marking and Moderating NEA 1
  7. Marking and Moderating NEA 2
  8. Written Paper: Creating a Revision Plan and Revision Strategies
£20 donation
GCSE Boost On-Line . Support pupils target grades 1-4. There are 20 units:
1. Introduction
2. What are the issues for your low ability learners?
3. Some Common SEND
4. Access, Adjustments for candidates and permissible support
5. Choosing the right exam
6. Current alternatives to GCSE
7. Non-Progress 8 alternative qualifications and awards
8. Understanding Marking
9. Maximising Marks NEA 1 and 2 Researching
10. Maximising Marks: NEA 1 Investigation skills
11. Maximising Marks NEA 1 Evaluation skills
12. Maximising Marks: NEA 2 Practical Skills
13. Maximising Marks: NEA2 Planning skills
14. Maximising Marks: NEA2 Evaluation skills
15. Back to Basics: Using Knowledge Organisers
16. Planning and Teaching: key practical skills
17. Grouping Students for Practical activities
18. Grouping Students for theory-based activities
19. Making theory Learning Fun and Active
20. Preparing for The Written Paper
 
Training runs every day
£80 (plus VAT and booking fees)
Book Here. Training runs every day
Technician Training and Toolkit On Line
We provide digital course resources including all the presentations and useful handouts, a technician’s guide, health and safety systems, logs and checklists.
£120 (plus VAT and booking fees)
Food Safety in Classrooms accredited training
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
£120 (plus VAT and booking fees)
Book On line courses here
This course runs every day.
Face to Face Training in South East London
£150 (plus VAT and booking fees)
25th March 2020
Book London Course here
Food Futures – catch up with On Line Training resource
Enroll here only £35
This is an On-LIne Training Room that allows you access to the video presentations (live and recorded), handouts, resources, and live discussion from our event‘Food Futures’ held on SATURDAY 2nd November
 
How does it work?
1. Buy your ticket on Eventbrite.
2. You will be emailed a ticket with a weblink to the Training Room. Enroll in the training room, by stating your order number (from your ticket) and your name.
3. You will need a facebook account, but can access the training on mobile, tablet or computer, at any time. Unlimited access, for a full school year.
4. Watch some LIVE video presentations in the training room. The training room will be divided into training topics, so pick and mix the workshops that you want to create BESPOKE training for you.
5. Participate by asking questions via the presentations and giving feedback in the group.
The training room will includes:
Key Note presenters
  • Louise Davies, Founder Food Teachers Centre
  • Brian Oppenheim, HMI, National Lead for D&T, OFSTED : Inspection evidence and OFSTED framework D&T: Food
  • Sarah Old, Senior Manager for Standards, OFQUAL : Feedback on the current Food exams and standards
  • Sandra Kelly, Director for UK Skills and Policy, People 1st : Future Skills and T Levels
  • Ursula Arens, British Dietetic Association Ambassador of the Year 2019 :Blue Dot – An environmentally sustainable diet toolkit
Your Exam Board focused workshops – for AQA, EDUQAS, OCR, H&C and BTEC
with Jan Hanly, Jill Oliver, Adele James, Sandra Heinze, Caroline Mousedale and Melanie Williams
  • Update on NEA/ unit assessment 2019-20.Where are you in the NEA process and current questions? (Please bring any live work for feedback from group).
  • Top Tips presentation – Make a difference to your results.
  • NEA 2 Discussion: Planning, preparing and managing the NEA 2 process.
  • Resources for effective preparation and teaching.
Best practice and practical workshops
  • BTEC Home Cooking Skills and teaching SEND (with Melanie Williams and Sarah Badzire, Claremount Special School).
  • Level 3 Food Science and Nutrition (with Sarah Derwent, Droitwich Spa High).
  • Practical Food Science* (with Joe Mann, Food Teachers Centre).
  • Sensory Science in Practice* (with Barbara Monks and Julie Messenger Food Teachers Centre).
Some information, the recipes and videos will be shared from the practical skills sessions
  • Basic skills with fresh fish* (with Paula Williams, Billingsgate Seafood Cookery School).
  • Mince It* (Meat, game and vegetarian high-level dishes that are minced, shaped and formed) – (with Simon Gray, Food Teachers Centre).
You can access all of the training day on line for £35 only Book here
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 via our website or facebook page/facebook group
For more information Visit our Website
Posted in Cooking, Cooking skills, Event, News, Newsletters

February Half Term 2020 News

Posted on by by
February Half Term 2020 News
Some important news for this term
1. Compulsory Healthy Eating 2020.
2. Impact of the loss of A Level survey closes 29th Feb here. 200 more teacher responses needed! Here
3. Meeting with Department for education in teacher recruitment and retention – make your views known here.
4. Make NEA photos simpler with our top tip here and save time.
5. See our 5 year plan watch our video in the group here.

 

 
‘Healthy Eating’ Mandatory from September 2020 for all state-funded schools
You may have heard in your school that there will be a new compulsory requirement to teach healthy eating (amongst other aspects of health education) from September 2020. This applies to ALL SCHOOLS including Academies and will be inspected by OFSTED.
This is an important opportunity for our subject to show how we contribute to this requirement.
DfE “All schools should make provision for PSHE, drawing on good practice. Schools are also free to include other subjects or topics of their choice in planning and designing their own programme of education”.
We suggest that you use the document that we have provided to look at
  1. What you already teach at KS3-4 and how this meets the requirements for 2020
  2. Inform the PSHE Co-ordinator and SLT how what you teach meets the requirements
  3. Meet with your PSHE Co-ordinator explain what you teach and assess
  4. Provider mapping and keep this with your subject scheme of work
Remember:
  • As this is compulsory it adds power to your requests for sufficient curriculum time and resource, and for your training. Refer to this when under threat of reduced time
  • If you are an experienced teacher and you are aware that other teachers may be teaching ‘healthy eating’ across the school, offer to become the source for support and make sure teachers are using the right teaching resources, such as Food a fact of Life, Eatwell Guide and so on. OFSTED will be looking for a co-ordinated approach.
  • Publicise how your curriculum meets these requirements – perhaps in a display, announcement on your subject website section or communications with parents.
Here is our help for this:
To make this simple we have gathered all the advice in one place so that you are clear about what you need to do and can do this quickly and easily. We know you are busy!
Here is a one-page summary of the requirements and a suggested action plan for you. (provided by Jan Hanly and Louise Davies). It is a simple checklist of what to do.
Here is a link to the BNF mapping of the requirements against the curriculum. Download and keep with your subject planning.
Here is a link to an example for school mapping (provided by Joe Mann and Louise Davies). You can use this template to adapt for your school.
Here is a link to the government requirements. Please note that requirements at KS3 are repeated and built on further in KS3, which may not be clear to your PSHE Co-Ordinator. Download and keep with your subject planning.
We will also be doing a webinar later to hep guide you, so look out for that.
Sign up for FISH HERO programme for the next 3 years to bring you training, fish supplies and teaching resources.
‘Fish in School Hero’ aims to ensure that every child gets a chance to prepare, cook and eat fish before they leave school. The programme aims to train over 400 secondary food teachers to be confident in preparing and cooking fish with students in their classrooms. Teachers will be supported by local Heroes: fishmongers, fish-loving chefs and fish suppliers, as well as other Heroes who will be coming into schools to talk first-hand about their role in bringing seafood from the sea to the plate, highlighting careers and opportunities in the fish industry.
 
Supported by the Fishmongers’ Company’s Fisheries Charitable Trust, Fish in School Hero is managed by the Food Teachers Centre and their volunteer team throughout the UK. Launching in East Coast schools, in 2020 and 2021 the programme will be extending throughout the UK, reaching over 60,000 pupils in 3 years. Follow us on Twitter #fishheroes
The pilot programme across Grimsby and East Coast.
In the first year, this would be pilot scale in the Peterborough, Newark, Lincoln, Grimsby area.
 
East Coast area schools can register here to take part.
 

 

Schools outside the East Coast area can register your interest here to join the training room, with free resources and keep in touch as the programme develops.

 
Food Teachers Centre: Schools Game Changer – orders close for free Pheasant deliveries in April.
Over 300 teachers have been trained since 2017, and over 10,000 free pheasants have been supplied to schools.
Free game delivery, teacher training and student masterclasses
Food Teachers Centre and Crunchy Critters
Closing date for entries Friday 27th March

HOW HAVE YOU USED CRUNCHY CRITTERS IN YOUR LESSONS ?

A Fun Task that gives you the chance to win resources for your classroom !

Nick from Crunchy Critters will be giving away free sample boxes for the best ideas presented in this group for

A great classroom activity idea for using critters

An original idea for an occasion or set up for introducing critters

or A fun critter recipe or worksheet

Post up your idea, or add a comment on our Facebook group and hashtag it #crunchycritters before 27th March . Please do not contact Crunchy Critters directly.
Food Teachers Centre and Tunnocks Teacake Challenge
Closing date for entries Friday 17th April 2020
This year’s Challenge
Students are to produce a plate with a focus on the presentation of a Tunnock’s Teacake and we will be looking for the most stunning plate created. The theme for the creations is to be “Seasons”.
Entries will be judged for creativity; presentation; skills and adding nutritional balance to the plate by the use of seasonal, locally sourced ingredients relevant to their design.
Entries can only be made using the link below. All members of the Food Teachers centre automatically are members of the Tunnock’s Teacake Challenge group. Please read the entry details in the group to ensure you enter correctly. Schools may submit ONE entry for each category
  • 11- 14year olds
  • 14-17year olds
  • Most novel
CLOSING DATE FOR ENTRIES is Friday 17th April 2020.
For full T & Cs; a whole host of resources and entry details please use the link above
(Only open to members of Food Teachers Centre)
If you are interested in Face to Face training or On line training – check out these links (click on pictures) or download our training booklet click here
Book here
Training runs every day
NEA Together On Line training

8 UNITS TO CHOOSE FROM:

  1. Live Q&A presentation (with Joe Mann)
  2. Preparing for THIS YEAR’S NEA 1 2019-20 tasks
  3. Planning and Preparing for NEA1
  4. Planning and Preparing for NEA 2
  5. Giving Generic Feedback
  6. Marking and Moderating NEA 1
  7. Marking and Moderating NEA 2
  8. Written Paper: Creating a Revision Plan and Revision Strategies
£20 donation
GCSE Boost On-Line . Support pupils target grades 1-4. There are 20 units:
1. Introduction
2. What are the issues for your low ability learners?
3. Some Common SEND
4. Access, Adjustments for candidates and permissible support
5. Choosing the right exam
6. Current alternatives to GCSE
7. Non-Progress 8 alternative qualifications and awards
8. Understanding Marking
9. Maximising Marks NEA 1 and 2 Researching
10. Maximising Marks: NEA 1 Investigation skills
11. Maximising Marks NEA 1 Evaluation skills
12. Maximising Marks: NEA 2 Practical Skills
13. Maximising Marks: NEA2 Planning skills
14. Maximising Marks: NEA2 Evaluation skills
15. Back to Basics: Using Knowledge Organisers
16. Planning and Teaching: key practical skills
17. Grouping Students for Practical activities
18. Grouping Students for theory-based activities
19. Making theory Learning Fun and Active
20. Preparing for The Written Paper
 
Training runs every day
£80 (plus VAT and booking fees)
Book Here. Training runs every day
Technician Training and Toolkit On Line
We provide digital course resources including all the presentations and useful handouts, a technician’s guide, health and safety systems, logs and checklists.
£120 (plus VAT and booking fees)
Food Safety in Classrooms accredited training
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
£120 (plus VAT and booking fees)
Book On line courses here
This course runs every day.
Face to Face Training in South East London
£150 (plus VAT and booking fees)
25th March 2020
Book London Course here
Food Futures – catch up with On Line Training resource
Enroll here only £35
This is an On-LIne Training Room that allows you access to the video presentations (live and recorded), handouts, resources, and live discussion from our event‘Food Futures’ held on SATURDAY 2nd November
 
How does it work?
1. Buy your ticket on Eventbrite.
2. You will be emailed a ticket with a weblink to the Training Room. Enroll in the training room, by stating your order number (from your ticket) and your name.
3. You will need a facebook account, but can access the training on mobile, tablet or computer, at any time. Unlimited access, for a full school year.
4. Watch some LIVE video presentations in the training room. The training room will be divided into training topics, so pick and mix the workshops that you want to create BESPOKE training for you.
5. Participate by asking questions via the presentations and giving feedback in the group.
The training room will includes:
Key Note presenters
  • Louise Davies, Founder Food Teachers Centre
  • Brian Oppenheim, HMI, National Lead for D&T, OFSTED : Inspection evidence and OFSTED framework D&T: Food
  • Sarah Old, Senior Manager for Standards, OFQUAL : Feedback on the current Food exams and standards
  • Sandra Kelly, Director for UK Skills and Policy, People 1st : Future Skills and T Levels
  • Ursula Arens, British Dietetic Association Ambassador of the Year 2019 :Blue Dot – An environmentally sustainable diet toolkit
Your Exam Board focused workshops – for AQA, EDUQAS, OCR, H&C and BTEC
with Jan Hanly, Jill Oliver, Adele James, Sandra Heinze, Caroline Mousedale and Melanie Williams
  • Update on NEA/ unit assessment 2019-20.Where are you in the NEA process and current questions? (Please bring any live work for feedback from group).
  • Top Tips presentation – Make a difference to your results.
  • NEA 2 Discussion: Planning, preparing and managing the NEA 2 process.
  • Resources for effective preparation and teaching.
Best practice and practical workshops
  • BTEC Home Cooking Skills and teaching SEND (with Melanie Williams and Sarah Badzire, Claremount Special School).
  • Level 3 Food Science and Nutrition (with Sarah Derwent, Droitwich Spa High).
  • Practical Food Science* (with Joe Mann, Food Teachers Centre).
  • Sensory Science in Practice* (with Barbara Monks and Julie Messenger Food Teachers Centre).
Some information, the recipes and videos will be shared from the practical skills sessions
  • Basic skills with fresh fish* (with Paula Williams, Billingsgate Seafood Cookery School).
  • Mince It* (Meat, game and vegetarian high-level dishes that are minced, shaped and formed) – (with Simon Gray, Food Teachers Centre).
You can access all of the training day on line for £35 only Book here
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 via our website or facebook page/facebook group
For more information Visit our Website
Posted in Cooking, Cooking skills, Event, News, Newsletters, Teaching

Food Teachers Centre December 2019 Newsletter

Posted on by by
December 2019 News
Seasons Greetings as you prepare for the end of term!


We are delighted to launch our FISH HERO programme for the next 3 years to bring you great training, fish supplies and teaching resources.
‘Fish in School Hero’ aims to ensure that every child gets a chance to prepare, cook and eat fish before they leave school. The programme aims to train over 400 secondary food teachers to be confident in preparing and cooking fish with students in their classrooms. Teachers will be supported by local Heroes: fishmongers, fish-loving chefs and fish suppliers, as well as other Heroes who will be coming into schools to talk first-hand about their role in bringing seafood from the sea to the plate, highlighting careers and opportunities in the fish industry.
Supported by the Fishmongers’ Company’s Fisheries Charitable Trust, Fish in School Hero is managed by the Food Teachers Centre and their volunteer team throughout the UK. Launching in East Coast schools, in 2020 and 2021 the programme will be extending throughout the UK, reaching over 60,000 pupils in 3 years.
Follow us on Twitter #fishheroes
Check the blogs about the launch from
Bingley Grammar School here
Emma @Girlyfishmonger here
The pilot programme across Grimsby and East Coast.
In the first year, this would be pilot scale in the Peterborough, Newark, Lincoln, Grimsby area. We will be providing:
  • Lesson plans and recipes
A set of curriculum-linked, ‘seafood’ teaching resources and lesson plans, for use in KS3/4 classrooms across the UK. Tailored modules on five to seven different, key, seafood species, with information on basic biology, method of capture/farm cultivation, sustainability, careers involved in delivering seafood to consumer, cooking methods and health value.
  • Compiling a directory of “fish advocates”
A diverse database of seafood advocates, willing to visit schools and talk about seafood careers. Guidance for those talking to classes.
  • Fish supplier relationships.
Locating regional seafood suppliers (fishmongers, catering supply companies, producer organisations, retailers, etc), willing to provide affordable product suitable for use in the classroom. This enables a “dating service” to match local schools with the best, local, seafood source, helping teachers plan.
  • Teacher Training
Introducing this material to food teachers in regional workshop sessions
East Coast area schools can register here to take part in the programme using this link
OUTSIDE PILOT AREA BUT INTERESTED?
If your school is outside the East Coast area, you can register your interest here to get set for the next phase of the programme and to keep in touch
Celebrating amazing recipes from our Game Star Winners
Thank you to all those who took part in the 2019 Game Stars competition. A beautiful recipe booklet has been created from their recipes. You can access your digital copy of the recipe booklet here.
Schools Game Changer
You can take advantage of free game delivery, teachers training and student masterclasses
Register for the 2019-20 programme
Food Teachers Centre and Tunnocks Teacake Challenge 2020
The Tunnock’s Teacake Challenge 2020

Many of you will have seen the posts about this Challenge, and many took part last year. It is a really great way of practising presentation of food, with very little outlay, and it makes for a really fun lesson, especially at the end of this long busy term. What’s more, if run as a school competition, the school’s winning students can be entered for the Challenge and win prizes. Last year’s overall winner was Lily Tate at Treviglas Academy, but to see all winners entries look at the https://www.facebook.com/suzanne.gray.7505/videos/10221133383506630/?t=2
This year’s Challenge
Students are to produce a plate with a focus on the presentation of a Tunnock’s Teacake and we will be looking for the most stunning plate created. The theme for the creations is to be “Seasons”.
Entries will be judged for creativity; presentation; skills and adding nutritional balance to the plate by the use of seasonal, locally sourced ingredients relevant to their design.
Entries can only be made using the link below. All members of the Food Teachers centre automatically are members of the Tunnock’s Teacake Challenge group. Please read the entry details in the group to ensure you enter correctly. Schools may submit ONE entry for each category
  • 11- 14year olds
  • 14-17year olds
  • Most novel
CLOSING DATE FOR ENTRIES is Friday 17th April 2020.
For full T & Cs; a whole host of resources and entry details please use this link
https://www.facebook.com/groups/TunnocksTeacakeChallenge/ (Only open to members of Food Teachers Centre)
If you are interested in Face to Face training or On line training – check out these links (click on pictures) or download our training booklet click here
NEA Together On Line training
8 UNITS TO CHOOSE FROM:
  1. Live Q&A presentation (with Joe Mann)
  2. Preparing for THIS YEAR’S NEA 1 2019-20 tasks
  3. Planning and Preparing for NEA1
  4. Planning and Preparing for NEA 2
  5. Giving Generic Feedback
  6. Marking and Moderating NEA 1
  7. Marking and Moderating NEA 2
  8. Written Paper: Creating a Revision Plan and Revision Strategies
£20 donation
GCSE Boost On-Line . Support pupils target grades 1-4. There are 20 units:
1. Introduction
2. What are the issues for your low ability learners?
3. Some Common SEND
4. Access, Adjustments for candidates and permissible support
5. Choosing the right exam
6. Current alternatives to GCSE
7. Non-Progress 8 alternative qualifications and awards
8. Understanding Marking
9. Maximising Marks NEA 1 and 2 Researching
10. Maximising Marks: NEA 1 Investigation skills
11. Maximising Marks NEA 1 Evaluation skills
12. Maximising Marks: NEA 2 Practical Skills
13. Maximising Marks: NEA2 Planning skills
14. Maximising Marks: NEA2 Evaluation skills
15. Back to Basics: Using Knowledge Organisers
16. Planning and Teaching: key practical skills
17. Grouping Students for Practical activities
18. Grouping Students for theory-based activities
19. Making theory Learning Fun and Active
20. Preparing for The Written Paper

£80 (plus VAT and booking fees)
Technician Training and Toolkit On Line
We provide digital course resources including all the presentations and useful handouts, a technician’s guide, health and safety systems, logs and checklists.
£120 (plus VAT and booking fees)
Food Safety in Classrooms accredited training
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
£120 (plus VAT and booking fees)
Barbara Monk’s On Line Food Science Tutorials
This is on-line training with step by step video presentations, handouts that you can print and follow and a certificate of completion.
Presentations cover the food science of proteins, fats and carbohydrates. Three separate narrated presentations cover the chemical and physical aspects of each of the major food groups. 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)
From £40 (plus VAT and booking fees)
Healthy Chinese Cuisine Ambassadors
Manchester 7th Dec, Nottingham 18 Jan, Southampton 8th Feb,
Cambridge 21st March
NOTE – Places are limited to first come, first served.
PLEASE DO NOT BOOK A PLACE UNLESS YOU ARE COMMITTED TO ATTENDING
If you cannot come, please cancel in good time to allow HUNDREDS OF other food teachers on the waiting list to enjoy the course instead. Last minute cancellations are affecting goodwill of sponsors funding these types of courses.
£FREE OF CHARGE
17th-20th February 2020 Culinary Skills Accredited Course
Introduction to Culinary Skills Certificate **FREE, Fully Funded **

COMPLETED Applications close 31st Jan 2020 – or when places are full

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 course is ideal for non specialist teachers, OR those who have NO or LITTLE FOOD TRAINING and those who would like to improve their practical skills to a higher standard to teach KS3 and exam classes.
This course is NOT intended for those with degree level food qualifications and advanced practical skills or work experience in the catering industry.
This is a FREE intensive FOUR day course ‘Introduction to Culinary Skills’. It is from 9.00am – 6pm for four days, and attendance is required for ALL four days to be considered during the application process. You must attend at 8.30 on Day 1 to register for the course.
Course Description: The Westminster Introduction to Culinary Skills Certificate is an intensive 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.
SPECIAL NOTES regarding this course! The process for coming on this course is very different to our other courses – PLEASE READ CAREFULLY!
Food Futures – catch up with On Line Training resource
This is an On-LIne Training Room that allows you access to the video presentations (live and recorded), handouts, resources, and live discussion from our event‘Food Futures’ held on SATURDAY 2nd November

How does it work?
1. Buy your ticket on Eventbrite.
2. You will be emailed a ticket with a weblink to the Training Room. Enroll in the training room, by stating your order number (from your ticket) and your name.
3. You will need a facebook account, but can access the training on mobile, tablet or computer, at any time. Unlimited access, for a full school year.
4. Watch some LIVE video presentations in the training room. The training room will be divided into training topics, so pick and mix the workshops that you want to create BESPOKE training for you.
5. Participate by asking questions via the presentations and giving feedback in the group.
The training room will includes:
Key Note presenters
  • Louise Davies, Founder Food Teachers Centre
  • Brian Oppenheim, HMI, National Lead for D&T, OFSTED : Inspection evidence and OFSTED framework D&T: Food
  • Sarah Old, Senior Manager for Standards, OFQUAL : Feedback on the current Food exams and standards
  • Sandra Kelly, Director for UK Skills and Policy, People 1st : Future Skills and T Levels
  • Ursula Arens, British Dietetic Association Ambassador of the Year 2019 :Blue Dot – An environmentally sustainable diet toolkit
Your Exam Board focused workshops – for AQA, EDUQAS, OCR, H&C and BTEC
with Jan Hanly, Jill Oliver, Adele James, Sandra Heinze, Caroline Mousedale and Melanie Williams
  • Update on NEA/ unit assessment 2019-20.Where are you in the NEA process and current questions? (Please bring any live work for feedback from group).
  • Top Tips presentation – Make a difference to your results.
  • NEA 2 Discussion: Planning, preparing and managing the NEA 2 process.
  • Resources for effective preparation and teaching.
Best practice and practical workshops
  • BTEC Home Cooking Skills and teaching SEND (with Melanie Williams and Sarah Badzire, Claremount Special School).
  • Level 3 Food Science and Nutrition (with Sarah Derwent, Droitwich Spa High).
  • Practical Food Science* (with Joe Mann, Food Teachers Centre).
  • Sensory Science in Practice* (with Barbara Monks and Julie Messenger Food Teachers Centre).
Some information, the recipes and videos will be shared from the practical skills sessions
  • Basic skills with fresh fish* (with Paula Williams, Billingsgate Seafood Cookery School).
  • Mince It* (Meat, game and vegetarian high-level dishes that are minced, shaped and formed) – (with Simon Gray, Food Teachers Centre).
What did the teachers say about this training?
  • Just sat down in a free lesson to look through all of the units from saturdays conference. I just had to email to say how brilliant they all are and thank you I have been teaching forever! But am still learning lots of things so thank you. It feels like Christmas Day when I am opening up so many brilliant resources. Will watch the videos again when I have more time.
  • I don’t think there is any other teachers CPD course where you could get OFQUAL & OFSTED in the same room as each other. Good to clear up the myths.
  • Excellent content. All content was relevant and interesting. I really like the fact that power points and handouts are available for all workshops. It was hard to choose which one to attend but this way I can still access the information from all of them.
  • Good that it was Saturday as it is difficult to get out of school, very useful content, love the practical aspect of the afternoon, love the fact that all other workshops not attended are available for us to download
  • Had an excellent day, found all the speakers were very knowledgeable and relevant to food teaching with current issues being discussed. The event was also very good for networking
You can access all of the training day on line for £35 only https://food-futures-online.eventbrite.co.uk
We hope that you all have a good break during the holiday
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 November 2019

Posted on by by
November 2019 News
Hope that this email saves you some time as we bring the latest news straight to you.
1.Respond to the T Level post 16 consultation Catering
2. Free Culinary Arts 4 day course at Feb half term
3. Entries for Teflon Diamond Standards Awards close this week
4. Exploring Food and Nutrition at KS3
5. Tunnocks TeaCake Challenge ‘SEASONS’
6. Food Futures – Catch up with OFSTED, OFQUAL and NEA with our On-Line ticket
7. Facebook Mentoring – sharing our success story
 
Respond to the T Level Consultation – this closes Midnight 11th Nov
T Levels are new courses coming in September 2020, which will follow GCSEs and will be equivalent to 3 A Levels. These 2-year courses have been developed in collaboration with employers and businesses so that the content meets the needs of industry and prepares students for work.
T Levels will offer students a mixture of classroom learning and ‘on-the-job’ experience during an industry placement of at least 315 hours (approximately 45 days). They will provide the knowledge and experience needed to open the door into skilled employment, further study or a higher apprenticeship. You can read the DRAFT PROFESSIONAL CATERING PROPOSAL HERE
There are many concerns amongst our community about the breadth of T Levels that are required across the food sector as a whole, which are currently not being developed to ensure there are sufficient qualifications to meet all sector needs (across food science, manufacturing, technology, nutrition and health), as well as Hospitality and Catering. Teachers in our schools no longer have an A Level in Food and Nutrition, or Food Technology to offer students. They are concerned that their current Level 3 Diploma and certificate in Food Science and Nutrition must still be offered for that career progression, in addition to a variety of Level 1,2, 3 shorter than 3 A level equivalent qualifications be available to schools, so that learners have clear routes for learning and progression.
Even if you miss the consultation deadline, you could still email any concerns. Contact can be made here https://www.instituteforapprenticeships.org/about/contact-us/
17th-20th February 2020 Culinary Skills Accredited Course
Introduction to Culinary Skills Certificate **FREE, Fully Funded **
 
COMPLETED Applications close 31st Jan 2020 – or when places are full
 
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 course is ideal for non specialist teachers, OR those who have NO or LITTLE FOOD TRAINING and those who would like to improve their practical skills to a higher standard to teach KS3 and exam classes.
This course is NOT intended for those with degree level food qualifications and advanced practical skills or work experience in the catering industry.
This is a FREE intensive FOUR day course ‘Introduction to Culinary Skills’. It is from 9.00am – 6pm for four days, and attendance is required for ALL four days to be considered during the application process. You must attend at 8.30 on Day 1 to register for the course.
Course Description: The Westminster Introduction to Culinary Skills Certificate is an intensive 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.
SPECIAL NOTES regarding this course! The process for coming on this course is very different to our other courses – PLEASE READ CAREFULLY!
Entries for Teflon Diamond awards close this week
Teflon Diamond Standard Awards deadline is THIS Friday!
There is still time for your students to enter their signature recipe into this year‘s Teflon DSA cookery competition.
Students have until Friday 15th November to enter a recipe online via teflondsa.co.uk or via post to be in with the chance of winning a life-changing Specialised Chefs Scholarship, cookware & a cash prize!
Paul Dayman, Chef Lecturer of the Bournemouth & Poole College and judge for this annual event says, “Its an inspiring event. No one leaves forgotten and the students leave a better chef than when they arrived. The experience they gain on the day is invaluable and gives the judges a chance to identify future talent. Some students have entered the competition, did not win but gained enough experience to enter the following year and succeeded on winning the scholarship.”
Good luck!
Exploring Food and Nutrition at KS3
Combine the essential ingredients that will develop knowledge, understanding and cooking skills through Key Stage 3, with topics linked directly to the new GCSE specifications.
  • Introduce students to the course with accessible, age-appropriate content
  • Develop nutritional understanding, as well as practical skills
  • Save time with 57 ready-made lesson plans, including 30 practicals, that can be delivered in just 50 minutes
  • Provide reliable support for all teachers, whatever your level of expertise
  • Build a solid foundation for the new GCSE specification
What resources are available? Save 20% on textbooks!
· Textbook – £16.99 £13.59
· Student eTextbook – from £4.25 per student
· Whiteboard eTextbook – Small school £50/Large school £75 + VAT
· Teaching & Learning Resources – Small school £150/Large school £225 + VAT
Did you miss us at the ‘Food Futures’ conference earlier this month?
You can still sample our resources and make the most of our special discounts for Food Teacher Centre Network subscribers.
Download your free sample of our textbook, sign up for a free, no obligation, 30-day trial of our Teaching & Learning Resources or place your order below.
Don’t forget to enter the discount code WR0005858 at the checkout to save 20% on textbooks*.
*Terms and Conditions apply. UK and European educational establishments only. Orders must be placed via www.hoddereducation.co.uk by 30/11/19. Not valid in conjunction with any other offer. 20% discount only applies to Exploring Food and Nutrition for Key Stage 3 textbook. This discount code cannot be applied retrospectively.
Food Teachers Centre and Tunnocks Teacake Challenge 2020
Food Futures – catch up with On Line Training resource
This is an On-LIne Training Room that allows you access to the video presentations (live and recorded), handouts, resources, and live discussion from our event‘Food Futures’ held on SATURDAY 2nd November
How does it work?
1. Buy your ticket on Eventbrite.
2. You will be emailed a ticket with a weblink to the Training Room. Enroll in the training room, by stating your order number (from your ticket) and your name.
3. You will need a facebook account, but can access the training on mobile, tablet or computer, at any time. Unlimited access, for a full school year.
4. Watch some LIVE video presentations in the training room. The training room will be divided into training topics, so pick and mix the workshops that you want to create BESPOKE training for you.
5. Participate by asking questions via the presentations and giving feedback in the group.
The training room will includes:
Key Note presenters
  • Louise Davies, Founder Food Teachers Centre
  • Brian Oppenheim, HMI, National Lead for D&T, OFSTED : Inspection evidence and OFSTED framework D&T: Food
  • Sarah Old, Senior Manager for Standards, OFQUAL : Feedback on the current Food exams and standards
  • Sandra Kelly, Director for UK Skills and Policy, People 1st : Future Skills and T Levels
  • Ursula Arens, British Dietetic Association Ambassador of the Year 2019 :Blue Dot – An environmentally sustainable diet toolkit
Your Exam Board focused workshops – for AQA, EDUQAS, OCR, H&C and BTEC
with Jan Hanly, Jill Oliver, Adele James, Sandra Heinze, Caroline Mousedale and Melanie Williams
  • Update on NEA/ unit assessment 2019-20.Where are you in the NEA process and current questions? (Please bring any live work for feedback from group).
  • Top Tips presentation – Make a difference to your results.
  • NEA 2 Discussion: Planning, preparing and managing the NEA 2 process.
  • Resources for effective preparation and teaching.
Best practice and practical workshops
  • BTEC Home Cooking Skills and teaching SEND (with Melanie Williams and Sarah Badzire, Claremount Special School).
  • Level 3 Food Science and Nutrition (with Sarah Derwent, Droitwich Spa High).
  • Practical Food Science* (with Joe Mann, Food Teachers Centre).
  • Sensory Science in Practice* (with Barbara Monks and Julie Messenger Food Teachers Centre).
Some information, the recipes and videos will be shared from the practical skills sessions
  • Basic skills with fresh fish* (with Paula Williams, Billingsgate Seafood Cookery School).
  • Mince It* (Meat, game and vegetarian high-level dishes that are minced, shaped and formed) – (with Simon Gray, Food Teachers Centre).
What did the teachers say about this training?
Just sat down in a free lesson to look through all of the units from saturdays conference. I just had to email to say how brilliant they all are and thank you I have been teaching forever! But am still learning lots of things so thank you. It feels like Christmas Day when I am opening up so many brilliant resources. Will watch the videos again when I have more time.
I don’t think there is any other teachers CPD course where you could get OFQUAL & OFSTED in the same room as each other. Good to clear up the myths.
Excellent content. All content was relevant and interesting. I really like the fact that power points and handouts are available for all workshops. It was hard to choose which one to attend but this way I can still access the information from all of them.
Good that it was Saturday as it is difficult to get out of school, very useful content, love the practical aspect of the afternoon, love the fact that all other workshops not attended are available for us to download
Had an excellent day, found all the speakers were very knowledgeable and relevant to food teaching with current issues being discussed. The event was also very good for networking
You can access all of the training day on line for £35 only https://food-futures-online.eventbrite.co.uk
Shouting Proud about our Facebook mentoring programme
Over the past year or so, we have been piloting and testing the various versions of a wonderful new group tool on Facebook, that allows teachers to mentor others in a structured way.
We love this tool as it has helped so many of our teachres to get the help that they need and have brought people closer together as a community.
We are also very proud that our group has achieved such success in the programme, and record numbers have passed through it, that we are used as a model case study on Facebooks global website for SOCIAL GOOD. You can read about us here
Please join the mentoring programme if you can! If you have any personal succss stories to share with us we would love to hear them from you. Do get in touch if you want to know more.
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
You can always unsubscribe Unsubscribe / Change Profile
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, Uncategorized

Food Teachers Center Newsletter October 2019

Posted on by by
 
October News 2019
 
  1. How can I improve my results?
  2. What new qualifications and exam changes are ahead?
  3. How is D&T (Food and Nutrition) inspected?

What relevant skills and knowledge should we teach so that young people are well prepared for the future?

  1. How can we help young people achieve a sustainable healthy diet?

There are many good reasons that we are encouraging you to join us at Food Futures national training event on 2nd Nov In London – in person or on-line.

This day has key exam board workshops to discuss the NEA for GCSE and Unit assessments for BTEC and WJEC Vocational Awards to help you improve your results. We also have practical hands on and best practice workshops to improve your personal skills and knowledge.

But most of all you will want to hear from speakers who are key to the future questions around our subject: OFQUAL, OFSTED, PEOPLE 1ST and those with cutting edge teaching resources to share, such as the BDA’s sustainable diet toolkit.

Food Futures

National ‘Face to Face’

SATURDAY 2nd November

at University of West London, Ealing

Or On-Line

 
Bookings open on our website www.foodteacherscentre.co.uk
 
Programme and booking form to pass to your school CPD Co-ordinator
 
Discounts for self funders. Free to trainee teachers and NQTS – apply for a special coded booking link info@foodteacherscentre.co.uk
 
Join on Line – this on -line learning platform* will give you access to all the recorded presentations, handouts and information from the day.
 
*On Line learning can be accessed for one school year, unlimited times, not just 2nd NOv
 
 

Highlights from our keynotes
 
 
  
We know that you will have some questions and feedback for OFQUAL (Sarah Old)
 
OFQUAL are the exams watchdog. They maintain standards and confidence in qualifications in England, including GCSEs, A Levels and vocational and technical qualifications. They’re independent of government and report directly to Parliament.
  • Have your say! They want your views on the GCSE and the NEA.
  • Do you know which qualification are being reviewed? They will share updates on the review of vocational and Technical (T Level) qualifications that affect the courses that you teach (Level 1-2 Hospitality, Level 3 Food Science and Nutrition)
  • Find out about the new T Level in Catering to be introduced from 2021 and its impact. It has UCAS points https://www.gov.uk/government/publications/introduction-of-t-levels/introduction-of-t-levels
  • A Level? They will listen to your views on the removal of A Level and the lack of Level 3 options as T Levels.
  • If you are unable to attend, please do send us your views info@foodteacehrscentre.co.uk
OFSTED inspects and regulates education to make sure this is of a high standard. It reports directly to Parliament and are independent and impartial.
 
We know that you will be interested in the presentation by the national D&T Lead from OFSTED (Brian Oppenheimer)
  
 
  
PEOPLE 1st (Sandra Kelly)
 
People 1st International is an employer-led skills and quality assurance expert. They develop industry relevant skills across apprenticeships, work-based and vocational education. Their employer-led approach gives an unparalleled insight into the skills priorities now and in the future, with critical industry partnership collaborations that bridge the gap between employers and government.
  • Become more aware of the skills that are need for the Hospitality, Catering and Tourism Sector for the future
  • Get support from local industry and make meaningful connections to support your teaching
 
British Dietetic Association
The BDA is the largest association of food and nutrition professionals in the UK, and represents the whole of the dietetic workforce.
Come and hear about to implement some of their professional resources in your teaching, such as One Blue Dot.
Why do Environmentally Sustainable Diets matter?
Up to 30% of GHG emissions globally are linked to agriculture and food production, and the environmental impact of the food we eat is one of the key changes we can make to tackle the issue of climate change. The BDA believes dietitians (and teachers!) should be able to reconcile the nutritional and environmental science to give consistent messages about a healthy, sustainable and varied diet. They should be aware of the challenges that may result for vulnerable groups and individuals (e.g. those suffering ill health, pregnant women, people on low incomes, and older adults) and be able to provide advice on sustainable eating as appropriate.
 
How planet healthy is your diet?
Environmentally sustainable diets are a win-win for the planet and your health. BDA have come up with a fun quiz to give you a broad idea of whether you’re already a Whole Planet Hero or if you’re still in training! Take the quiz now! https://www.bda.uk.com/professional/resources/obdquiz
 
More information:
 
Don’t miss this opportunity to keep up to date with the latest developments in exams and the subject you teach.
 
 
 
Brian Oppenheim, HMI, National Lead for D&T, OFSTED
Inspection evidence and OFSTED framework D&T: Food
 
Sarah Old, Senior Manager for Standards, OFQUAL
Feedback on the current Food exams and standards
 
Sandra Kelly, Director for UK Skills and Policy, People 1st
Future Skills and T Levels
 
Ursula Arens, British Dietetic Association Ambassador of the Year 2019
Blue Dot – An environmentally sustainable diet toolkit
 

Exam board NEA and unit assessment discussion – ALL Boards

AQA, EDUQAS, BTEC, WJEC, OCR

GCSE, Vocational and Level 3 courses

Special needs strand
 
 
 
 
 
 
 
 
 
 
 
Exam Focused workshops – Updates and Best Practice with separate workshops for AQA, EDUQAS, OCR and H&C.
 
And WJEC Level 3 and BTEC L 1-2 and Home Cooking Skills are included.
  • Latest NEA and unit assessment advice
  • Getting to grips with NEA and unit assessment for Year 11 –what does it mean, how to prepare for and plan assessment
  • How to maximise marks, challenge most able and support all learners
  • Resources for effective preparation and teaching
Practical Skills and Bets Practice focused workshops – see programme for choices
 
Fine-tune and support your personal skills, learning from highly skilled university culinary skills tutors and trainers.
 
These include
  • Food photography, styling and presentation tips
  • High Level Practical skills for maximum marks
  • Practical Food Science
  • Sensory Science in Practice
Amd also a SPECIAL NEEDS strand for teachers form special schools and PRUS
 
 
 
 
 
If you would like some help in making the case for funding for this course. Here is the list of key areas that you can use when you make your case to your SLT for the course fee. You can also download this as a word document to adapt and use here
 

 
Schools Game Changer Registration and Game ordering systems are open (FREE)
 
Register your school here and you will be sent instructions on ordering
 
Register here to apply for:
– TEACHER TRAINING (Practical skills for GCSE and Vocational Level 1-3 courses)
– STUDENT MASTERCLASSES (led by trained Ambassadors)
– SUPPLY OF GAME FOR COOKING SESSIONS for 2019-20
 
Taste of Game and the Food Teachers Centre have come together to bring you training and resources that helps you teach the curriculum.
This programme includes
– Teacher training practical workshops
– Downloadable teaching resources, recipes, suggested classroom activities and video
– Student masterclasses led by trained Ambassadors
– Registration for supply of local game (usually pheasant) directly to your school.
 
This training and programme is sponsored, but for teacher training events you will be asked to make a very small contribution, and this it used to deter people from booking a ‘free place’ and then not being able to attend.
 
A key aim is to upskill teachers in the preparation of game and supply schools directly with ingredients for cooking it. With training and support, we hope that you will use game confidently with your classes. The programme will match the GCSE and vocational course requirements so that 60,000 students will get a chance to experience how to prepare, cook and taste game before they leave school.
 
Competitions and Awards (all FREE)
 
LAUNCHING THIS YEAR’S
TUNNOCK’S TEACAKE CHALLENGE
 
TUNNOCK’S TEACAKE CHALLENGE
 
This is a classroom-based activity where examination students aged 14-16 years are taught to improve their food presentation skills. A class teacher in our group (Deborah Prigg) created a presentation to get students started in the lesson with ideas, from here the ‘Challenge’ has grown organically, with teachers regularly sharing high quality images of students’ successes. It has been a very popular activity in the Food Teachers Centre Community. You can view a selection of the students work here – https://bit.ly/2PMAxsc
 
This year’s challenge is to produce a plate with a focus on the presentation of a Tunnock’s Teacake and we will be looking for the most stunning plate created. The theme for the creations is to be “Seasons”.
 
Marks will be awarded for creativity; presentation; skills and adding nutritional balance to the plate by the use of seasonal, locally sourced ingredients relevant to their design.
By plate, we meant any receptacle, so it could be china; slate, wooden etc.
 
  • Entries can only be made using the link below.
  • ONLY MEMBERS OF THE FOOD TEACHERS CENTRE CAN ENTER.
  • Please read the entry details in the group to ensure you enter correctly. Schools may submit ONE entry for each category
    • 11- 14year olds
    • 14-17year olds
    • Most novel
    • Judge’s commendation
  • CLOSING DATE FOR ENTRIES is Friday 17th April 2020.
  • For full T & Cs; resources and entry details please use this link
 
Competitions and Awards
SPRINGBOARD FUTURECHEF 2019/2020
 
The Competition is Now until 16th March 2020
 
The national competition is comprised of 4 stages. Below gives an outline of each stage and the activities. Detailed guidance is available from the information for competitors, teachers, and chefs and professionals’ pages on the website link.
 
Stage 1: School Heats THESE ARE TAKING PLACE NOW
Organised, hosted and judged by schools. Participants design and cook a one course meal. Suggested Budget: Up to £5 (This is a guide & should not prohibit involvement. Heats can also be run as part of normal classroom activity). This is a flexible stage of the competition and the heats can be set up to fit within a normal teaching timetable, assessment, after school club or other school timetabled session. Up to 2 winners progress to stage 2 – regional managers can advise. For examples of previous school heats take a look at Bo’ness Academy’s slideshow on YouTube.
 
Stage 2: Local Finals
Organised by Springboard, hosted by a local school or college, judged by industry chefs. Participants cook a two-course meal for two people (hot main course and a hot or cold dessert). Budget: Up to £7. Participants marked against specified judging criteria. 1 winner progresses to stage 3 and receives an industry mentor and cookbook.
 
Stage 3: Regional Finals
Organised by Springboard, hosted by a regional college, and judged by industry chefs. Participants cook a two-course meal for two people (hot main course and a hot or cold dessert). Budget: Up to £10. Participants marked against specified judging criteria. 1 winner progresses to stage 4.
 
Stage 4: The National Final March 16th 2020
Organised by Springboard, hosted by Westminster Kingsway College, and judged by industry and celebrity chefs. Finalists cook three portions each of a two course meal (hot main course and a hot or cold dessert). Ingredients basket provided. Participants marked against specified judging criteria. 1 winner is announced from 12 finalists, along with the 2nd and 3rd placed runners up.
 
To register use this link
For a full information pack
 
Competitions and Awards
TEFLON DIAMOND STANDARD AWARDS
 
The Teflon DSA Cookery Competition has become a fantastic platform for young aspiring chefs across the UK. The cookery competition offers students the chance to gain recognition for their cooking ability at school & college, share their creativity and passion and gives them opportunity to showcase what they’ve learnt.
 
This exciting cooking challenge has three categories which are
KEEN YOUNG COOKS – aged 12-16 years old.
ASPIRING STUDENT CHEFS – aged 16-18 years old.
KEEN HOME COOKS – aged 17+
Each category has specifically different requirements , so make sure you head to the website and check
 
FOR ALL CATEGORIES:
The entry should ideally​:
  • demonstrate a knowledge of flavours and textures; showcase as many skills as possible; demonstrate an awareness of nutritional balance; take no more than 90 minutes to prepare and feed two people; consider the seasonality of the National Final when choosing ingredients.
  • Also they must:
  • write a bit about themselves and why they chose their dish, together with a photo; meet the required Terms
DEADLINE FOR ENTRIES 31ST October 2019
 
Low Cost on-line training
 
No Cover needed:
 
NEA Together ONLY £20 – join our on-line training room, with 9 learning units and new video presentations to prepare, mark and moderate 2019-20 NEA tasks
 
 
 
 
 
 
 
 
  
You can access the training ALL YEAR, as many times as you wish!
 
There are 9 training units to choose from: all at your own pace, unlimited access:
 
UNITS TO CHOOSE FROM:
2. Planning and Preparing for NEA1 (Food Science)
3. Planning and Preparing for NEA 2 (Practical Skills)
4. Giving Generic Feedback
5. Marking and Moderating NEA 1 (Food Science)
6. Marking and Moderating NEA 2 (Practical Skills)
7. Written Paper: Creating a Revision Plan and Revision Strategies
8. (NEW) Preparing for NEA 2019-20 tasks
9. (NEW) LIVE Q&A held on Friday 20th September
 
REVIEWS OF THIS TRAINING ROOM SO FAR
 
Ben Taylor
Wonderful resources – the best CPD I have had in 13 years of teaching. I loved watching the high-quality videos and the recommendations, tips and strategies on offer were fantastic. One of the seriously amazing strengths of this training are the food science videos both the links & recommendations and the in-house videos explaining key concepts.
 
Louise Glover
I have been using the training room, full of training videos for the last week or so.I have been using the group on my mobile mostly and it is easy to navigate and all videos can be viewed on this platform. I fully recommend it and I will continue to explore when I am preparing for the next academic year.
 
Karen Ryder
I have to say it’s a brilliant resource. It’s very easy to navigate around the site & dip in and out of the sections that you want to use. Lots of excellent resources. I’m sure none of us like paying money out, but I think £20 is worth it, especially to have all the resources in one place.
 
 
GCSE Boost – ONLY £80
Let us help you support your least able learners (target grades 1-4) with our On-Line training
 
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.
 
There are 20 On Line Units to pick and mix form according to your needs:
1. Introduction to the course
2. What are the issues for your low ability learners?
3. Some Common SEND
4. Access, Adjustments for candidates and permissible support
5. Choosing the right exam
6. Current alternatives to GCSE
7. Non-Progress 8 alternative qualifications and awards
8. Understanding Marking
9. Maximising Marks NEA 1 and 2 Researching
10. Maximising Marks: NEA 1 Investigation skills
11. Maximising Marks NEA 1 Evaluation skills
12. Maximising Marks: NEA 2 Practical Skills
13. Maximising Marks: NEA2 Planning skills
14. Maximising Marks: NEA2 Evaluation skills
15. Back to Basics: Using Knowledge Organisers
16. Planning and Teaching: key practical skills
17. Grouping Students for Practical activities
18. Grouping Students for theory-based activities
19. Making Learning Fun and Active – How to Approach Theory Based Lessons
20. Preparing for The Written Paper: Brain Science and Practical Ideas
 
 
Reviews of our face to face training- on which this training room is based
Every bit of the event was delivered excellently.
Amazing course! They just keep getting better!
Such a well-planned event with consideration given to delivering courses to SEND learners.
The presenters were very approachable and friendly.
I really enjoyed all aspects of the day
 
Available now! Autumn Special ONLY £80 (FULL Price course £180)
 
 
 
 
 
ON-LINE Food Science Tutorials for teachers
Only £40
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)
 
 
  
 
 
 
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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