Food Teachers Centre November 2023 News

 
Join us promoting #FoodEdToday
What is #FoodEdToday?
 
Over the next few terms, we want the world to know about real food teaching in schools! It’s an opportunity to promote positive aspects of our subject and raise its profile and status. We want to open a window on modern food teaching to all – showing the public what pupils do and why it’s a brilliant subject.
To help spread the great food work in schools, we’re simply asking you to post on social media what you do. Check out and use your school social media channels. Use the #FoodEdToday hashtag – we can then like and repost you!
Remember to tag us … here’s where we are:
Need inspiration for what to post?
Consider what makes great food education in your school. Think about all the different areas of food education, such as healthy eating, food science, where food comes from, and cooking.
You could post about pupils:
  • looking at displays and demonstrations
  • performing food science experiments
  • tasting foods
  • exploring the Eatwell guide
  • reading food labels
  • undertaking nutrition analysis
  • investigating where food comes from
  • cooking dishes from around the world.
We have provided a SIMPLE GUIDE HERE
Our Food Teachers Centre programme of support is published here 
Your professional development matters
 
This professional development update highlights the fantastic range of learning opportunities provided by the Food Teachers Centre – just for you, based on the needs of busy food teachers. We listen to what you need and act swiftly to provide great training that’s pragmatic and in the context of food teaching – developed and delivered by existing/ex- food teachers. We also support those who support food teaching, such as technicians, and provide food safety training.
Our courses are delivered in several formats, including:
  • In person, especially when developing practical food skills
  • Online live events, which are recorded and you have access for one year after purchase
  • Online, where you go through the course at your own pace, in your own time.
Making a case to request training
When making a case to request training, consider how it will benefit the school, pupils and you. Professional development takes many forms, including the courses, events and publications presented by the FTC.
For example, you may wish to consider how the training you want supports the following:
  • school development plans
  • personal development targets
  • supports high quality teaching and pupil learning
  • subject knowledge enhancement
  • mastering practical food skills
  • managing the subject
  • enhancing pupil engagement
  • diversity and cultural inclusivity
  • focusing on assessment and/or differentiation strategies
  • using new resources and technologies
  • improving examination results
  • developing leadership skills
  • compliance, e.g. food safety certification
  • staying informed and relevant.
Our full programme is published here
Mighty Mussels soon to arrive at 250 schools
In the next few weeks 250 schools will be getting fresh mussels delivered by logistics experts @dfdsgroup. Giving the pupils the opportunity to cook & taste seafood. 
They will be using their delivery know-how to get 2000kg of fresh mussels to 250 schools around the UK! This enables us all to work more with the school community & get kids cooking. Can’t wait for the deliveries to start – the results will be delicious!
Watch this space! @FoodTCentre @FishmongersCo
And your school can join the fun of our other fish programmes, such as Fish from the Chippy – all FREE
 
Get everyday help from our Facebook GUIDES section
There is some amazing work shared in the on line community – our closed facebook groupPeople might assume that its ‘just a Facebook group’, but it houses free CPD, training and best practice.
We have curated some of the best content, for our most frequently asked questions and most needed support – and grouped them under the GUIDES for eacy access.
There are nearly 30 GUIDES to support you through the year. So we thought we would share some quick links to those topics in this newsletter
Guide
Title
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8
9
10
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12
13
14
15
16
17
18
19
20
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Let us know the best way to help us get you the CPD you need – a quick survey
We want to make sure we are helping you as much as possible.
Please tell us the times and formats of training that suit you – twilight, day time, saturdays – face to face or on-line.
We would love to hear from you – its a very short survey
We will be giving away four free training places to those who respond, this is via a prize draw at the end of November.
 
Get ready for GCSE exam tasks with NEA 2 Together On-Line training

 

 

There are two parts to this training!

Part 1

This ticket provides access to a live meeting see the dates and times and exam board available BELOW.
This is also recorded, if you miss it or would like to watch later.

AGENDA for LIVE NEA2 Tasks MEETING

  1. Process and marking criteria for NEA 2
  2. Exam Board specific resources for NEA 2
  3. Set tasks and initial thoughts on them
  4. Dishes – possible
  5. Things to consider / have in place
  6. Top Tips for setting up the final practical session
  7. Further help / resources
  8. Additional training available
  9. Q&A

Part 2.

Access for ONE YEAR** to the NEA TOGETHER training room

Our on-line training room has pre-recorded training videos on how to prepare yourself and candidates for NEA 1 and NEA 2, how to carry it out, and mark and moderate NEA.

To access the
NEA TOGETHER training room you will need a Facebook account and access to the internet.
The training can be accessed on a mobile device, tablet or computer.

There are many GUIDES to choose from: all at your own pace, unlimited access for one year.

CONTENT INCLUDES
  • Planning and Preparing for NEA1 (Food Science)
  • Planning for AQA NEA 1 tasks (2023-24)
  • Planning for EDUQAS NEA 1 tasks (2023-24) 
  • Planning for OCR NEA 1 tasks (2023-24)
  • Planning and Preparing for NEA 2 (Practical Skills)
  • Marking and Moderating NEA 1 (Food Science)
  • Marking and Moderating NEA 2 (Practical Skills)
  • Useful teaching resources for NEA
  • Using NEA Marking and Moderators reports to improve teaching
  • Certificate of Completion
In addition for WJEC Hospitality and Catering L1-2 we have
  • New to Teaching H&C
  • Plannng for NEA tasks (released Sept 2023)
Each Guide has a pre-recorded video presentation, useful handouts to download, hundreds of ideas and activities as if you were in the training room with us, an opportunity to ask questions through dedicated CHAT ROOMS for each board and links all in one place to everything that we recommend and you will find useful, to make this a lifesaver – all in one place.
 
TAKE CARE TO CHOOSE THE CORRECT EXAM BOARD AND DATE
 
Time to practice presentation skills ready for those NEA photos
Tunnocks TeaCake Challenge provide the perfect opportunity to practice presentation skills.
This year’s theme: ‘The four elements’

 

What is this? 
A challenge for your students to have a bit of fun whilst practising their plating up techniques and win prizes too!
Can any pupil take part? 
Yes, there are categories for all ages.
 
I don’t think I have time to plan for this? 
There is a folder full of all the resources you will need in order to run the challenge, ready just to pick up and go. Look here
How do I enter? 
You will find everything you need in the above folder.
The challenge closes on 24th May 2024.

 

Last years winners!  Fabulous inspiring work
Looking for other staff training? – for KS3, Food Safety accreditation and support staff training.
We have a wide range of on-line courses, from exam course support, to KS3 360,  Food Safety and Technician Training and Toolkit.
Best wishes
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, News, Newsletters, Teaching


Food Teachers Centre Sept- Oct 2023 Newsletter

 
Hello , to help you through this busy term we are sharing our support and guidance…
With so many new teachers joining us, we have put together a summary of the training we have available.The Food Teachers Centre offers a range of professional support – some free, some require a small donation and others are accredited courses with a course fee.
Since we started running training in 2013, 31,000 teachers have trained with us! Many of them come back again for new events and support for new exams.
We’ve a mix of online support, as well as ‘in person/face to face practical’. Training and guidance are grouped together below as useful courses, events and support. This is to help you find the right training, event or support for your professional development – the ‘headlines’ are listed below, for further information and to book a place. (NB All prices below exclude any booking /credit card fee)

 

1. Improving exam results 

 

 

 

NEA Together (GCSE and WJEC H&C)           ONLY £20 donation Book here 
Our on-line training room has pre-recorded training videos on how to prepare yourself and candidates for NEA, how to carry it out, and mark and moderate NEA. Each Guide in the training room has a pre-recorded video presentation, useful handouts, hundreds of ideas and activities, an opportunity to ask questions and links all in one place. You will have access to the NEA Together training room for one year, with invitations to live on line meetings and regional moderation.                                                                                                                      
GCSE Boost                                                                                   £240   Book here 
This online course focuses on how to support lower ability learners and improve their performance in GCSE Food Preparation and Nutrition. It provides intervention strategies and ideas that you can implement immediately with Y10 and Y11. We cover all boards AQA, EDUQAS and OCR. All teachers will be given unlimited access to the online training room for a school year.
 
 
Food Science Tutorials                                                                £180  Book here 
The Food Science training room is an experience that delivers food science knowledge and understanding in bite sized units. It is focused in the practical food room improving the quality of teaching by the application of science. All teachers will be given unlimited access to the online training room for a school year. Training provides videos of each presentation and handouts to download, templates and checklists that you can use with your classes, links to further information and useful resources.

 

Top Marks Hospitality and Catering (WJEC L1-2)              £240 Book here 
This training room allows you to work alongside experienced teacher practitioners who guide you through how they have successfully planned and taught the WJEC Level 1/2 Vocational Award Hospitality and Catering specification, how they have addressed issues and gained excellent performance from their learners. You get a full year of access, live and recorded presentations and updates to the training room on a regular basis with Q&A sessions. This includes presentations from industry professionals to assist you in keeping your sector knowledge up to date.
Vegan High-Level Skills (all exam courses) (On-Line)
£90.00 Half price ‘til end Oct  Book here 
This Vegan High-Level Skills course provides teacher CPD and teaching resources to use in lessons. It is aimed at exam level courses (such as Hospitality and Catering L1-2 WJEC, GCSE Food Preparation and Nutrition, NCFE Food and Cookery Technical Award). It is a six-session online cooking course supported by videos, recipes and explainers. In addition, the course provides essential guidance, such as checklists for policy documents/school policies. Produced with support from Leith’s Cookery Academy, Pro-Veg UK, The Vegan Society and practising food teachers.
 

 

2. New to teaching food 

 

Foundations in Food (Face to Face)                                  £250    Book here 
This in person course delivered by an experienced teacher has been designed to support non specialist teachers who are planning to teach food at KS3. It will look at the pedagogy of teaching food and cover the practical requirements which will help practical sessions run smoothly. Focusing on basic nutrition, Health and Safety, setting up demonstrations and tips on how to set up the practical classroom. The practical aspect of the day will consist of a hands-on approach, covering key practical skills required at KS3 and provide ready to use resources to take away.
 
UPCOMING!  SOUTHAMPTON Saturday 4th November with Jill Oliver
 
Food Assessment Standardised Tasks (FAST) (On-Line)
£75.00 Half Price ‘til 31 Dec    Book here 
Food Assessment Standardised Tasks (FAST) gives an overview of, and practical support for, assessment within food education at Key Stage 3. FAST not only explains the theory and practice of food education assessment, but comprises standardised tests and tasks for Years 7, 8 and 9 which can be immediately embedded into your curriculum. It combines teacher CPD with classroom resources.
 
Recipe Led Food Science (On-Line)
£30 Half Price ‘til end of Dec  Book here 
Recipe led food science presentations guide teachers through the basics of food science in conversational style.  Eight short, illustrated presentations will take you through these essential food science topics and frequently asked food science questions for Key Stage 3. Each presentation will show recipes most likely to help the delivery of this food science concept, explain the food science and function of ingredients and highlight further learning opportunities.  The aim is to increase teacher confidence in delivering basic food science during practical food sessions whilst students are cooking.
 
360° Food (On-Line)                                                                   £180     Book here 
This comprehensive on-line training room educates and supports food teaching for 11–14-year-old learners. The 360⁰ Food Training Room addresses best practice in food education (11-14 years) 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
The training is designed for you to work at your own pace; there are 8 units of work, each has a video presentation, activities, plus handouts and teaching resources. All the resources are available via the online training room to which you have access for 1 year.
 
Food Safety in classrooms (Face to Face and On-Line)   £180  Book here 
Our course includes award of Level 2/Foundation 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).
This course is designed specifically for those working in schools as it delivers the Level 2 content with school examples to make it relevant to your everyday work. It also helps you teach elements of food safety confidently. 
UPCOMING 12th November in NEWBURY with Barbara Rathmill

 

3. Improve your practical skills

 

 

 

Vegan High-Level Skills and Affordable Food: Practical Duo
(Face to Face)
  £275  Book here
 
The aim of the day is to introduce you to our new KS4 Vegan High Level Skills training package for GCSE and KS4 vocational courses and experience our KS3 Affordable Food Lessons for All resources. The day will be filled with practical activities which explore and give an insight into both resource and CPD packages. Once you have a taster, we know that you will want to use these in your schemes of work. As part of your fee you will receive full unlimited access to both resources via the on-line training portal.     
UPCOMING DATES:
Tyne and Wear 19th October
Birmingham 25th October
Nottingham 26th October
Manchester- Stoke 9th November
London 11th November
Bradford 16th November
                                                                                                           
 
Vegan High-Level Skills (Online)
£90.00 Half price ‘til end Oct  Book here
This Vegan High-Level Skills course provides teacher CPD and teaching resources to use in lessons. It is aimed at exam level courses (such as Hospitality and Catering L1-2 WJEC, GCSE Food Preparation and Nutrition, NCFE Food and Cookery Technical Award). It is a six-session online cooking course  supported by videos, recipes and explainers. In addition, the course provides essential guidance, such as checklists for policy documents/school policies. Produced with support from Leith’s Cookery Academy, Pro-Veg UK, The Vegan Society and practising food teachers.                         
 
 
Fish Heroes (On-Line and Face to Face)                                        FREE
Fish in School Hero seeks to give pupils a chance to prepare, cook and eat fish, aiming to develop more positive attitudes towards eating fresh fish sourced in the UK.  It is a comprehensive programme designed to transform learning including:
  • teacher training and classroom
    resources – hands-on skills development through workshop sessions remotely
    and face to face to build teacher confidence
  • supply of free fish directly to
    schools
  • support of Heroes: such as fish-loving chefs and fish
    suppliers
  • industry representatives
    who
     talk first-hand about bringing seafood from the sea to
    the plate, highlighting careers in the fish industry.
Register for this year (23-24) so that you can be among the first to hear about training events, student masterclasses and fish supplies for your schools. Register here
Fish in School Hero is delivered through an exceptional partnership created by the Food Teacher’s Centre with Fishmongers’ Company’s Fisheries Charitable Trust.

4. Better food teaching at KS3 (11-14 years)

 
 
Affordable Food Lessons for All (On-Line)                         £48.00 Book here 
Affordable Food Lessons for All provides advice and practical solutions for addressing cost in food lessons. The resources:
  • shows how 24 recipes can be planned and cooked for less than £18 over three-years, each in 60 minutes or less, and take into account progression and food group coverage
  • comprises 24 recipes that have all been fully tested and costed (in WORD, PDF & PPT formats)
  • gives pros and cons for ingredient provision, as well as costings to share with senior colleagues
  • has a range of support materials and online training
  • is editable, so you can make it your own – using it in your planning and teaching  
  • supports teachers’ professional development and training – a certificate of completion is provided.
 
 
Food Assessment Standardised Tasks (FAST) (On-Line)
£75.00 Half Price ‘til Dec Book here 
Food Assessment Standardised Tasks (FAST) gives an overview of, and practical support for, assessment within food education at Key Stage 3. FAST not only explains the theory and practice of food education assessment, but comprises standardised tests and tasks for Years 7, 8 and 9 which can be immediately embedded into your curriculum. It combines teacher CPD with classroom resources.
                                                                                                                                                                                 
360° Food (On-Line)                                                                       £180 Book here 
This comprehensive on-line training room educates and supports food teaching for 11–14-year-old learners. The 360⁰ Food Training Room addresses best practice in food education (11-14 years) 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
The training is designed for you to work at your own pace; there are 8 units of work, each has a video presentation, activities, plus handouts and teaching resources. All the resources are available via the online training room to which you have access for 1 year.                                                            
 
Foundations in Food (Face to Face)                                       £275  Book here
This in person course delivered by an experienced teacher has been designed to support non specialist teachers who are planning to teach food at KS3. It will look at the pedagogy of teaching food and cover the practical requirements which will help practical sessions run smoothly. Focusing on basic nutrition, Health and Safety, setting up demonstrations and tips on how to set up the practical classroom. The practical aspect of the day will consist of a hands-on approach, covering key practical skills required at KS3 and provide ready to use resources to take away.                                        
                                                                                                                
 
Recipe Led Food Science (On-Line) £30 Half Price ‘til end of Dec Book here
Recipe led food science presentations guide teachers through the basics of food science in conversational style.  Eight short, illustrated presentations will take you through these essential food science topics and frequently asked food science questions for Key Stage 3. Each presentation will show recipes most likely to help the delivery of this food science concept, explain the food science and function of ingredients and highlight further learning opportunities.  The aim is to increase teacher confidence in delivering basic food science during practical food sessions whilst students are cooking.
 

5. Technicians and support staff

 
Food Technicians and Support Staff Toolkit and Training Room (On-Line and Face to Face)                                                                                     £120    Book here
Join like-minded secondary food technicians and support staff for this online training to share best practice, top tips and great ideas when working in the food room. The training is design for you to work at your own pace, there are 7 units of work, each will take about 30 – 40 minutes.
Each unit has a video presentation and activities. All the resources are available for Technician Toolkit via the online training room. You will have access to the toolkit and training room and resources for 1 year.                                                                                                                                        
 
Food Safety in Classrooms (On-Line and Face to Face)                  £180 Book here 
Our course includes award of Level 2/Foundation 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).
This course is designed specifically for those working in schools as it delivers the Level 2 content with school examples to make it relevant to your everyday work. It also helps you teach elements of food safety confidently. 
 

6. Teaching Food Safely

 
 
Food Safety in Classrooms (On-Line and Face to Face)                  £180 Book here 
Our course includes award of Level 2/Foundation 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).
This course is designed specifically for those working in schools as it delivers the Level 2 content with school examples to make it relevant to your everyday work. It also helps you teach elements of food safety confidently.                                                                                                                                       
 
Food Safety in Classrooms Refresher (On-Line)
£60 40% discount ‘til end Dec   Book here 
Our refresher course includes award of Level 2/Foundation Food Safety and accreditation for the national recognised framework for food teaching standards in ‘Food teaching in secondary schools: A framework of knowledge and skills’ 2015 Public Health England, British Nutrition Foundation and Department for Education).
This course is designed specifically for those working in schools who have previously completed the Level 2/Foundation assessment and require an update of the health and safety documentation.
                                                                                                                                                                               
Food allergens in Classrooms (On-Line)                                             £40     Book here
The Food Allergens in Classrooms training room provides up to date information and support to make sure your departmental health and safety documentation is up to date. The training room is designed for you to work at your own pace, there are 8 units, taking about 30 minutes. Each unit has a video presentation and activities. All the resources are available via the online training room. You will be given unlimited access to training room for a school year with handouts to download and links to further useful resources.                                                                                                                     
 

7. Including All Learners

 
 
BTEC Home Cooking Skills L1-2 (On-Line)                                          £240 Book here 
This training room allows you to work alongside experienced teacher practitioners and trainers who guide you through how they have successfully planned, taught and assessed the Pearson BTEC L1-2 Home Cooking Skills course. The training course is a mix of recorded video presentations, live presentations, and Q&A sessions with your tutors. You have access to the training room and resources for 1 year.
 
 
Closing the Gap (On-Line)                                                           £50.00 Book here 
This workshop brings together the latest national changes and challenges for food education all in one place, as well as providing practical solutions and ideas to use directly in teaching. You chose when you will do the training. The training will provide effective professional development by giving:
  • updates about the national picture and what this means to you and your school
  • practical ways in which the food teaching community can close the attainment gap
  • insights from a range of inspirational speakers
  • practical strategies for inclusivity and diversity                                                   
 

Affordable Food Lessons for All (On-Line)                                         £48.00 Book here 
Affordable Food Lessons for All provides advice and practical solutions for addressing cost in food lessons. The resources:
  • shows how 24 recipes can be planned and cooked for less than £18 over three-years, each in 60 minutes or less, and take into account progression and food group coverage
  • comprises 24 recipes that have all been fully tested and costed (in WORD, PDF & PPT formats)
  • gives pros and cons for ingredient provision, as well as costings to share with senior colleagues
  • has a range of support materials and online training
  • is editable, so you can make it your own – using it in your planning and teaching  
  • upports teachers’ professional development and training – a certificate of completion is provided.    
     
      
       
 

8. Future Teaching

 
Spotlights (On-Line) FREE 
Join the Food Teachers Centre as they host free Spotlight sessions. The sessions cover many varied subjects and offers teachers the opportunity to hear from experts in their field and to ask questions. In 2023 we have already hosted sessions with guest speakers Dr Maria Benlloch Tinoco, Senior Lecturer, Programme Leader for BSc Food Science and Nutrition at Northumbria University and Dave Parry from CLEAPPS who answered health and safety FAQ’s and explained the services they offer to schools.  More to follow – keep an eye open for the next one!
 
Coming soon…. AI in the food classroom
 
 
Best wishes
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, News, Newsletters, Teaching


Food Teachers Centre Newsletter August 2023

 

Food Teachers Centre

August 2023 Newsletter

 

GCSE and vocational course exam results

 Here is a short summary of this year’s results to help you compare nationally and regionally.
Please excuse our intrusion into your holiday break, but we do hope that your results are as expected. Whatever your outcomes, we would like to extend our thanks and praise for the hard work and dedication of all food teachers this past year, in challenging circumstances.
VOCATIONAL COURSE RESULTS
This is the last year of the legacy WJEC H&C, so we look forward to hearing how the candidates performed. The national results are not accessible publicly to make national comparisions. There are general reports here. So we will update you in our September newsletter. But WJEC H&C senior examiners report is available here.
GCSE Results – reported by OFQUAL
The National Average for Food Preparation and Nutrition 2023 is 66.1%.
This compares to 2022: 72.6%, and in 2019: 64.5% (Grades 4-9).
Whilst grades have been aligned post C19 with 2019 as indicated by OFQUAL, they are overall above 2019 levels.
 
And GOOD NEWS – we see a steady rise in the number taking GCSE to over 51,000.
Females outperform males once again
 
Compare your results to your county average:
Pass (Grades 4-9 by area)
 Number of candidates (by area)

 

County Total number of pass grades awarded in
county
Percentage 4-9  grade in county
Bedfordshire 635 63.8
Berkshire 1,155 68.7
Buckinghamshire 1,010 63.2
Cambridgeshire 825 68.7
Cheshire 950 73.4
Cornwall 475 51.9
County of Bristol 350 69
Cumbria 525 70.4
Derbyshire 1,000 62.2
Devon 1,380 68.6
Dorset 885 74.7
Durham 580 71.3
East Riding of Yorkshire 605 57.9
East Sussex 985 57.8
Essex 1,770 63.8
Gloucestershire 1,140 68.7
Greater London 5,115 66.5
Greater Manchester 2,515 63.6
Hampshire 2,385 60.6
Herefordshire 320 65.2
Hertfordshire 1,610 73
Isle of Wight 170 53.5
Kent 1,635 69.6
Lancashire 1,555 67.7
Leicestershire 1,200 62.1
Lincolnshire 995 64.4
Merseyside 770 57.6
Norfolk 760 65.2
North Yorkshire 1,190 71
Northamptonshire 900 57.2
Northumberland 270 49.6
Nottinghamshire 880 68
Oxfordshire 755 71.1
Rutland 85 73.3
Shropshire 680 56.5
Somerset 1,255 68.2
South Yorkshire 910 73.7
Staffordshire 920 64.5
Suffolk 990 61.1
Surrey 1,485 72.6
Tyne and Wear 550 71.2
Warwickshire 765 68.1
West Midlands 2,175 64.4
West Sussex 1,005 66.7
West Yorkshire 1,800 69.5
Wiltshire 785 66.5
Worcestershire 835 64.7

 

Please complete our survey of GCSE and vocational exam results to help us to support you!
       
The Community has been going for 10 years and developed successfully beyond anything we ever imagined.  But our success is anecdotal taken from what you tell us and some evaluation evidence of our events.  As a team of unpaid volunteers we want to make sure that the community continues to be what teachers need.  To do so, we would like your feedback.  In addition, so that we can gain the support of others and bring you more programmes and resources, we often need to prove that what we do is effective for teachers, so this survey will give us valuable insights and statistics to take to partners.
No school or teacher will be identified from any information or comments.  Your personal information will be kept securely. There are 30 questions, taking about 15 minutes, so we do appreciate your time in filling it in.

GCSE EXAM Results survey

LINK HERE

VOCATIONAL Course Exam Results survey 
LINK here
Results day – What to do next?
If your results are not what you expected?
You should discuss with your exams officer and follow any complaints process in school and for the exam board.
If you want to fine-tune your results next year, here are some suggestions:
  1. Read the Moderators
    report
     on your NEA assessment for tips
    . If your board provides
    advice and support, send them specific questions. Consider becoming a
    moderator or NEA Adviser to understand the process better
  2. Read the Senior/Chief
    examiners report
     on the exam
    and check what is said about the
    exam paper. This is available in the secure area of your board website, so
    ask your exams officer.
  3. Check that your
    school is providing the minimum exam board and OFQUAL requirements
     for
    the teaching and assessment of the GCSE/Vocational Courses.  Turn this into an action
    plan to discuss with your senior leaders and exam officers. This should
    include:
    • 120 guided learning hours
      before assessment takes place
    • Sufficient preparation and
      practice time ahead of NEA release to candidates
    • Adequate provision for
      practical work for NEA 2 (GCSE) and NEA(H&C)
    • Adequate revision and
      practice schedule for the written exam, including school wide exam
      technique workshops
4. Seek help to improve your teaching and preparation of students 
  • To help you prepare for the
    release of NEA 1 GCSE and NEA H&C (1st Sept) and NEA 2 GCSE (1st Nov) Register and join our ON
    LINE (
    available todayNEA
    Together training room. This is a £20 donation. 
  • Identify if marks were lost
    on food science or practical skills and choose appropriate training
    courses. We provide 
    on-line training or face to face training days
    to help 
    you improve your teaching. These are advertised regularly
    in the 
    Facebook group, on our website and on our Eventbrite Pages
  • We suggest that you make a case in
    your school to access valuable training below:

 

Is the attainment gap widening in your school – get help here……

 

Closing the GAP

– your own INSET PACK available now!

 

Create your own INSET session at ONLY £50.
A ready-made INSET PACKAGE, instant workshop ANYTIME with Food Teachers Centre and inspirational speakers.
  • contains everything that you need to provide a school based subject specific in-service training.
  • You chose when you will do the training. It lasts approx. 4.5 hours. Great for a half day session.
This workshop brings together the latest national changes and challenges for food education all in one place, as well as providing practical solutions and ideas to use directly in teaching.

 

Join GCSE BOOST
On-Line training focused on improving grades 1-4 in Food Prep and Nutrition

 

Get support with this year’s tasks and if you have never run NEA before.
Only £20 (for 12 months) *NEW* 

For all GCSE boards and L1-2 H&C

 


Join us for our NEA Together support meetings.
  1. Familiarise yourself with NEA 1 Food Science assessment for GCSE (15%) and NEA for Hospitality and Catering (60%).
  2. Top tips on this year’s tasks (released on 1st September), useful resources and links
  3. Understand how to plan for the assessment process and plan the autumn term to prepare your candidates.
  4. Q&A
ALL meetings are recorded and will be uploaded to the NEA TOGETHER traning room, if you miss these dates.
As well as the live meeting your ticket also includes access for ONE YEAR to the NEA TOGETHER training room
Our on-line training room has pre-recorded training videos on how to prepare yourself and candidates for NEA 1 and NEA 2 (GCSE) and NEA (H&C), how to carry it out, and mark and moderate NEA.

 

Gain confidence in food science with our on-line and on demand tutorials.

 

 

High Level Skills means better grades!
Join our Vegan High Level Skills (face to face or on-line) *NEW* 
For GCSE, H&C and NCFE

 

 

Need help with WJEC-EDUQAS Hospitality and Catering?

 

 

Looking for an alternative (Non P8) instead of GCSE or H&C?
Join our BTEC Home Cooking Skills on-line training

 

 

Teaching KS4 for the first time?
Join our AUGUST on-line support meetings

 

New to Teaching Hospitality & Catering Meeting Thursday 31st August 2023 7pm.
New to Teaching GCSE Food Prep and Nutrition Meeting Tues 29th August 2023 7pm.
SPACES LIMITED
First 100 attendees (no booking required) it is recorded if you miss it.
Doors open 6.50pm.
 

 

Teaching KS3 for the first time?
Face to Face practical day Foundations in Food

 

*NEW* Foundations in Food
 Practical Face to Face Course
  • Suddenly found that you are teaching Food?
  • Feel daunted and would like some support and training ready for  the autumn term?
  • Come and join us for a face to face, practical session.
This course has been designed to support non specialist teachers who are planning to teach food at KS3. It will give teachers the opportunity to look at the pedagogy of teaching food and cover the practical requirements which will help practical sessions run smoothly. Focusing on Basic Nutrition, Health and Safety, setting up demonstrations and tips on how to set up the practical classroom.
The practical aspect of the day will consist of a hands-on approach, covering key practical skills required at KS3 and provide ready to use resources to take away. This course is designed to meet current national standards set out: Available Here

 

Improving approaches to assessment in KS3 supports better results at KS4.
*NEW* – Food Assessment Standardised tasks

 

Looking for other staff training? – for KS3, Food Safety accreditation and support staff training.
We have a wide range of on-line courses, from exam course support, to KS3 360,  Food Safety and Technician Training and Toolkit.
Posted in Cooking, Cooking skills, News, Newsletters, Teaching


Food Teachers Centre Newsletter June – July 2023


Food Teachers Centre
June-July 2023 Newsletter
Dear
As we head towards the summer break, we hope that you have a much needed rest. Our team is still available over the holiday period, and our next newsletter will feature the exam results. Good Luck!
Best wishes
Food Teachers Centre volunteer team

KS 3 Measuring Up workshop is a great success – more Assessment support to follow if you missed it!
Our Assessment workshop on 1st July was a great success with nearly 100 teachers attending.
What did the teachers say……
Look out for our FAST – Food Assessment Standardised Tasks – coming this summer to make your assessment job easier.
  • Assessment materials are provided for Years 7, 8 and 9
  • They are based on the assessment framework
  • Baseline assessment activities
  • Standarised tests – multiple choice and open questions,with clear marking
  • Differentiated standardised practical tasks (make, amend & create), with clear marking criteria
  • Learning journals for pupils (Year 7, 8 and 9)
  • A question & answer bank (for you to use to build your ownassessment – cut ‘n’ paste!)
  • Certificates, featuring the FTC logo (for external recognition)

FIRST TIME DOING NEA?
We are running on-line meetings and chats.
      
Do join us if you need some help.
As in previous years we will again be offering live on-line sessions to support the 2023-24 tasks for year 11s.
Completely new to teaching GCSE Y11?
For those completely new to KS4 and especially new to teaching year 11 groups in Sept 2023 we will again provide a short presentation and Q&A session for you to come along and chat with experienced teachers
NEW to Teaching KS4
 
  • GCSE Food Preparation & Nutrition (All boards) Tuesday 29th August 7pm
  • WJEC Level 1/2 Hospitality & Catering (August – date to be confirmed)
More details are in the events section of the facebook group
 
NEA TOGETHER meetings
– A look at this years NEA 1 Tasks
This years tasks are released 1st September for all board to allow teachers time to consider what resources may be needed for NEA. There is no requirement or expectation that these assessments begin on 1st September. In fact, we urge teachers not to rush to launch them as once assessments are started the teacher’s role changes to assessor, and your students become candidates. You may need to prepare your students after the long summer break, perhaps with a run through using last year’s tasks of the requirements, contents and marking.
Do check the JCQ 2023-24 NEA Regulations and your exam board Guidance for Teaching and Assessmenr instructions on their website FIRST.
Live NEA1 task meetings will be held for all boards throughout September. The slides will have this years NEA1 topics and links to resources that you and your candidates could use. The presentation will also include Top Tips on how to manage both your own and your candidates time, what to have available for candidates to use and how to set up your classroom. All presentations will be the same and will be recorded.
AQA GCSE FP&N  (NEA1)
  • Monday 11th September at 7pm
  • Wednesday 20th September 7pm
  • Saturday 30th September 9:30am
EDUQAS GCSE FP&N (NEA1)
  • Wednesday 13th September at 7pm
  • Tuesday 19th September at 7pm
OCR GCSE FP&N (NEA1)
  • Wednesday 27th September at 7pm
WJEC Hospitality & Catering (NEA)
  • Date to be confirmed
Places are limited to 100, but sessions are recorded.
More details are in the events section of the facebook group
These meetings will also take place in November for NEA2 tasks and for Preparing to Mark and Moderate in Feb/March.

NOTE THE DATES
 
Don’t miss our Spotlight Events coming up autumn term – FREE in the Community group
      
WHAT IS FOOD SCIENCE?
Sunday 3rd Sept 7PM
LIVE on Facebook, no need to sign up, but if you say you are going you will get helpful reminders.  At 7pm it will appear LIVE on the group.  IT is also RECORDED!
An opportunity to meet with Dr Maria Benlloch Tinoco, Senior Lecturer, Department of Applied Sciences & Programme Leader for BSc Food Science and Nutrition at Northumbria University.
It will be a great introduction to the NEA Food Investigation Task, as she talks about “What is Food Science” and looks at the science behind food products. She will also be chatting about the courses Northumbria University offer in Food Science and Nutrition, covering what the course entails and the industrial placements available. Before finishing with an insight into the many careers in food which are available.
CLEAPSS (Health and Safety in Schools)
Sunday 17th Sept 7PM
LIVE on Facebook, no need to sign up, but if you say you are going you will get helpful reminders.  At 7pm it will appear LIVE on the group. IT is also RECORDED!
Come along and meet Dave Parry from CLEAPPS where he will be letting you know more about CLEAPPS and the services they offer.
Also answering some of more Health and Safety FAQ in the group.
Who are CLEAPSS – and why do we refer all your H&S queries to them?
CLEAPSS advice and guidance, contained in publications such as Hazcards, is recognised by Ofsted and the HSE as the definitive basis for safe practice for practical work in schools.
The introduction of the Health and Safety at Work Act in 1974 had a significant impact on the teaching of practical subjects. CLEAPSS quickly engaged with this in order to support schools to maintain their practical work. CLEAPSS provides model risk assessments (MRAs) for practical activities for both primary and secondary schools and colleges. Membership of CLEAPSS enables an employer to discharge its duties under the 1975 H&SW Act and its subsequent Regulations. Most schoools are members so do use their helpline.

 


Coping with the increases to the cost of Ingredients – help is here!
      
Worried about the cost of ingredients? So are we!
 Help available right now through our two support resources Closing the Gap and Affordable Food Lessons for All
Duo Workshops in the Autumn – Affordable Food and High Level Vegan Skills
As time for CPD is tight, we are offering a bumper day to support you. Fiona Mather will be running a duo course (including the on-line resource packs to accompany the face to face practical).
This will feature BOTH  Affordable Food Lessons for All and  *BRAND NEW*  Vegan High Level Skills. 
You will get an opportunity to practice numerous recipes and discuss how to build these resources into your schemes of work.
Dates and locations are being added, but these include:
  • London – date tbc
  • Nottingham date tbc
  • Wallesend North Tyneside THURSDAY 19th October 2023
  • Newcastle Under Lyme, Staffordshire THURSDAY 9th November 2023
  • Leeds/Bradford THURSDAY 16th November 2023

New to teaching food?
Support is here for you
 

New staff? Non-Specialist? Come from another Curriculum area?
Nearly 70 Food Teachers Centre members have taken part on the 5 Face to Face Foundations in Food training days during the summer term with Fiona Mather and Jill Oliver.
These CPD workshops support teachers in the delivery of correct skills and techniques, how to set up the practical classroom, how to use demonstrations effectively and explains the pedagogy behind food education.
All those who attended went away with a greater understanding of practical work, lots of resources and were all feeling a lot more confident to deliver food lessons in the future.
The organisation of the session meant that we were able to fit in a lot of content including the theory and practical elements/knowledge of food technology. It has helped my confidence in planning and preparing for practical Food Technology lessons. Josie McCreton, ECT
 
A fantastic course which I thoroughly enjoyed and learnt so much from.  Being able to complete so many practicals and think about skills,  setup and my role within our team has been invaluable.  Carol Bradwell, Technician
 
Great delivery of information, ways to deliver key concepts to students, useful tips on how to prepare ingredients with ease which will positively impact my teaching.  Faye Leydon, ECT
We would like to thank all the schools for hosting these days.
If you are interested in attending one of these days look out for future events published in the Facebook group (EVENTS section) and on our webpages.
   
 
LONDON Saturday 7th October
 
New dates being added all the time
 
 
This course has been designed to support non specialist teachers who are planning to teach food at KS3. It will give teachers the opportunity to look at the pedagogy of teaching food and cover the practical requirements which will help practical sessions run smoothly.
Focusing on Basic Nutrition, Health and Safety, setting up demonstrations and tips on how to set up the practical classroom. The practical aspect of the day will consist of a hands-on approach, covering key practical skills required at KS3 and provide ready to use resources to take away.
I highly recommend Foundations in Food and bespoke Food Education Professional Learning sessions through Fiona Mather and the Food Teachers Centre to support staff development. 
 Jennifer Bruce, Curriculum Leader – Food Technology, Churchill Community College. 
 

 

NEW
High Level Vegan Skills course

 

High Level Vegan Skills course launches this summer
6 session on-line cooking course, PLUS complete key planning and teaching resources for all KS4 exam courses and support for KS3.
Produced with support from Leith’s Cookery Academy, The Vegan Society and practising food teachers, this new course is led by Food Teachers Centre Ambassador Fiona Mather and Founder Louise Davies and it includes:
  • Step by Step Recipe Videos: Vegan high level practical skills and recipes to meet exam requirements. These recipes have been produced with support from Leith’s Cookery Academy and focus on the detail of high level skills. Each video can be used in a variety of way with your students – for flipped learning, classroom demonstrations, one to one progression and home study.
    • Session 1:  Vegan meringue and filling
    • Session 2: Vegan fresh pasta and fillings
    • Session 3 Vegan Enriched Doughs
    • Session 4 Vegan Cake making and decorating
    • Session 5 Vegan thickening and setting
    • Session 6 Vegan Pastry
  • Explainers: What makes this recipe high skill. Introducing/overview of the recipes and skills used (what it is, what ingredients are used and what needs to change to make it vegan).
    • How the vegan alternative recipe works and science for successful use of vegan alternatives.
    • High level knife skills and knife cuts and vegan examples of where they might be used.
    • High level dough skills – enriched doughs, pastries and handmade pasta
    • High level meringue skills
    • High level cake making and decoration
    • High level thickening and setting skills
    • Upskilling and adapting base recipes for task set/differrent scenarios
    • Nutritional content of the dishes
    • What goes wrong and tips for success.
  • Essential Guidance: policy and planning documents to meet the needs and legal requirements of students who are vegan. Plus, meeting exam board requirements.
    • An overview of exam board defined high level skills and review of recipes that can be used, adapted or should be omitted.
    • The exam board requirements: clarity on skills and what signifies high grades.
    • A recipe bank (list of key recipes that work with links to the full recipe on-line).
    • Example exam board tasks and supporting students preparing for and interpreting NEA.
    • Student voice and reviewing your scheme of work.
    • Planning and managing lessons where vegan students work alongside others.
    • Working with parents and sending information home. Inclusive language: Communication at options evenings and on your school website re your scheme of work.
    • Researching, upskilling recipes, and evaluating to gain marks in exams.
    • Useful sources of information, speakers and teaching content.
    • Having educated discussion and debates about food choices and where food comes from.
    • Should we all be working towards a more plant-based approach? What are the benefits?
LOOK OUT! MORE DETAILS COMING SOON

Tunnocks TeaCake Challenge
WINNERS 2023
      
Once again another fabulous year with a plethora of fantastic entries on the theme of “Patterns and Shapes”. So many veritable entries made the judging process very difficult.
Judging was initially completed by the members of the Food Teachers Centre Facebook group, and this produced a list of finalists for the panel of judges, who then awarded prizes within the 8 categories. Tunnock’s are always excited to see the creations, and Sir Boyd Tunnock (the owner) takes a special interest in each years productions. His son in law, who is a company Director, had this to say about the Challenge:
“Who would have thought when the Tunnock’s Teacake Challenge was announced in Nov 2018, how much it would have grown in popularity. I have to applaud the dedication and enthusiasm of Suzanne Gray and the Food Teachers Team who direct and administer the Challenge.
It’s fantastic to think our humble Tunnock’s Teacake has inspired so many young people to get their creative juices flowing. Each year we see the winners in the different categories and think it cant be bettered, how wrong have we been, the standard just gets better and better.
Sir Boyd Tunnock always likes to see the winners book, but in his eyes you are all winners. Keep up the good work.” 
Tunnock’s have agreed to sponsor a new Challenge for 2023/24, which will be announced in the early Autumn. There will also be the annual entries hardback celebratory book, which will be available to purchase in the next few weeks. It showcases all of the winners, but also features all of the entries from this year. The link to purchase this will be uploaded into the Facebook groups.
CONGRATULATIONS TO ALL THE WINNERS THIS YEAR
Suzanne Gray, Senior Associate, Food Teachers Centre
Further information
This annual challenge is run by the Food Teacher’s Centre in conjunction with Tunnock’s. It was created by teacher and Food Teacher’s Centre Ambassador Deborah Prigg and focuses on teaching presentation skills by using a simple Teacake as a prop.
And you can gain access to the dedicated competition group here:

Free Healthy Chinese Cuisine Teacher Training Workshop
Coming to LONDON on Saturday 2nd September
 
 

Get social – follow us!
Did you know that the Food Teachers Centre is also on Twitter, Instagram and LinkedIn? If you’re on one or more of these why not #followus?
 
We are always looking to promote the very best food education work – and you can support that! Click the links and follow us today – and help ensure that fantastic food education work is seen by even more people.
 
See you online soon!
Best wishes,
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
 
© Food Teachers Centre 2023  foodteacherscentre.co.uk | Facebook | LinkedIn | Twitter | Instagram  
Posted in Cooking, Cooking skills, News, Newsletters, Teaching


Food Teachers Centre May 2023 Newsletter


Food Teachers Centre
May 2023 Newsletter

Results of two surveys
 *The future of food education
 *Ingredients for Success
 
      
Dear
As a member of the Food Teachers Centre Community, thank you for completing two important surveys that are now published!
Key players have begun to ask questions of the Food Teachers Centre to understand the shape and content of food education ready for any curriculum change in England.
These are big questions. If all young people are to get an opportunity to learn the skills and knowledge to cook and live healthily, how should schools plan and implement this? Food has been part of Design and Technology since the start of the National Curriculum in the 1990s; should it remain as part of this subject? Should it stand outside of D&T? 
 
There are strengths and weaknesses in the different positions and plans that might be adopted by schools.  But what will lead to a strong position for food education?

Read the full REPORT Here  on the Food Teachers Centre website 
or

Food Education – fit for the future?
Survey Headlines
This survey was divided into two distinct sets of questions. Firstly, it starts with asking teachers about the subject and curriculum that they teach NOW to give an overview of how schools are currently interpreting the national curriculum requirements. Secondly, it asks about the FUTURE, and the choices and changes that teachers would make with regards to the next steps of curriculum change.
Food education now
  • 75% are in D&T
  • Only 38% agree/strongly agree that there is enough time to deliver the curriculum effectively
  • 33% are timetabled on rotation for one term, 21% rotation for half year, 18% weekly throughout year
  • Teaching focus: significant for healthy eating, cooking and food hygiene
  • Majority believe that there is a lack of exam choice post 16
Food education future
  • 75% wish to remove Food and Nutrition from D&T
  • Majority believe should be a stand-alone subject (and say that their SLT would agree)
  • 64% believe that the ‘food’ time for D&T should be removed from D&T
  • Timetabling – 65% ask for this to be weekly throughout year
  • Teaching focus: significant for healthy eating, cooking, food hygiene, and planning & cooking for yourself
  • 87% believe that sustainability should be included
  • 92% ask to continue current GCSE (less science, NEA1)
  • Majority want an A-level

Ingredients for Success?- report out
How are the rising costs of ingredients impacting on our lessons?
      
Worried about the cost of ingredients? So are we!
The report called INGREDIENTS FOR SUCCESS? was published in May. Teachers in the North East may have seen the very good coverage on BBC News on Friday 19th May. Check out the QUICK SUMMARY here
 
 
Join in our summer campaign to spread the word for better funding and school provision.
  • We ask all headteachers and governors to look for a way to provide barrier free and stigma free food education in all schools.
  • Students need to know how to cook Affordable healthy meals, these lessons are more important than ever, students should not be missing out.
  • Food teaching budgets have not increased with the cost of living.
  • Teachers have tried to adjust, reduce costly ingredients, work in pairs, but they need more help. They are often forced to ask students to contribute (anything from 50p -£4), or bring from home, and many simply cant.
  • Scotland has managed to provide ingredients for all, recognise cost is an issue. England is a postcode lottery.
  • When there is not enough budget and students forget to bring ingredients or money, the teacher has an impossible choice, ask the student to sit out or watch, buy ingredients out of their own pockets and not let them take it home. Many students don’t want to be identified and stigmatise for not having what they need.
  • Sadly food and nutrition education is not seen as important as other subjects. Whilst a popular GCSE, the A Levels were removed in 2016.
  • Costs affect the ability to opt to take exams creating a barrier.
Let’s campaign for Barrier Free, Stigma Free food education.
This will help you  review and create inclusive food education in your school.
   
  • What we have found out with your help,
  • Evidence the Food Teachers Centre and Glasgow Caledonian University will present to DfE, as a full report,
  • Taking your case to the next level and helping us spread the word,
  • Help available right now through our two new support resources Closing the Gap and Affordable Food Lessons for All

 

Measuring up – food assessment at Key Stage 3
Saturday 1 July 9am-1.30pm 
£75  Half Price ENDS 6th JUNE

 

 

Join the Food Teachers Centre and inspirational speakers for this national food and nutrition education conference. This event focuses on successful assessment strategies at Key Stage 3 – from theory to practice, providing practical solutions and ideas to use directly in your teaching to support learning. 
 
More Information and Book here

 

Programme
 
Session 1: Keynote – context, theory and application
Opening address will be given by Ross McGill, Teacher Toolkit.
Session 2: Assessment in action – practitioner led insights  
This session comprises five interrelated areas of focus which will be considered through an assessment lens:
  1. Planning what will be taught
    over a series of lessons – choosing key content, concepts and documents;
    being clear about planning for progression
  2. Building on what students
    already know – knowing your students (strengths and weaknesses); building
    on what students know; strategies that work
  3. Moving each student forward
    in a busy practical class – new learning, checking progress and tracking;
    making learning stick
  4. Showing and demonstrating what
    they have learners and can do – testing and practice assessments;
    practical assessments; opportunities for students to bring together what
    they know
  5. Supporting students with SEND –
    individual learner needs; choosing focus for lessons.
Real life experiences and case studies will be shared, along with exemplar handouts, worksheets and activity ideas.
These will be presented by:
  • Food
    Teachers Centre Ambassadors and teachers: Fiona Mather, Adele James,
    Deborah Prigg and Sharon Blunden
  • Plus: Steph Reid,
    Lloyd Henry, Laura McGreevy, Adrienne Gristwood, Mary Campbell, Lisa
    Othon, Stuart Thompson and Sarah Badzire.
Session 3: The theory of practice – making sense of the why?
 
Join Sue Parker-Morris, University of Worcester, and Karen Fuller, Manchester Metropolitan University, to explore the theory behind the practitioner led insights. They will use their experience in teacher training to exemplify best practice, as well as use real-life training case studies to look at how assessment could be improved.
In addition, Frances Meek, British Nutrition Foundation, highlights useful resources to support different areas of assessment, including progression and student self-assessment.
Session 4: Introducing the new FAST resource 
The last session introduces the new Food Assessment Standardised Tasks (FAST) resource, developed and written by Louise T Davies and Roy Ballam. The FAST training resource not only explains the theory and practice of food education assessment, but comprises assessment resources for Years 7, 8 and 9  which can be immediately embedded into your curriculum. Louise and Roy will introduce the new resource – highlighting access, and the training and downloadable materials available.
The FAST resource includes:
  • a
    training guide, providing presentations with support information and
    guidance
  • assessment
    101 overview, specifically related to food education
  • detailed
    testing and monitoring tasks for Years 7, 8 and 9
  • a
    question bank
  • certificates
    for students
  • an
    action planner.
Session 5: Plenary – 10 Next steps
Louise T Davies and Roy Ballam bring the event to a close by summarising the learnings around KS3 assessment – focusing on 10 steps for action.
More Information and Book here

New Courses

 

  • New to teaching food: Foundations in Food
  • Vegan High Level Skills

 

  
 

New to teaching food?
Join us at ‘Foundations in Food; KS3’
London: Sat 10th June 2023
Swindon: Thurs 22nd June 2023
Crawley: Mon 26th June 2023
Lutterworth: Mon 10th July 2023
This course has been designed to support non specialist teachers who are planning to teach food at KS3. It will give teachers the opportunity to look at the pedagogy of teaching food and cover the practical requirements which will help practical sessions run smoothly.
Focusing on Basic Nutrition, Health and Safety, setting up demonstrations and tips on how to set up the practical classroom. The practical aspect of the day will consist of a hands-on approach, covering key practical skills required at KS3 and provide ready to use resources to take away.

More information about the courses and to book

 

NEW
High Level Vegan Skills course launches this summer

 

      

High Level Vegan Skills course launches this summer
6 session on-line cooking course, PLUS complete key planning and teaching resources for all KS4 exam courses and support for KS3.
Produced with support from Leith’s Cookery Academy, The Vegan Society and practising food teachers, this new course is led by Food Teachers Centre Ambassador Fiona Mather and Founder Louise Davies and it includes:
  • Step by Step Recipe Videos: Vegan high level practical skills and recipes to meet exam requirements. These recipes have been produced with support from Leith’s Cookery Academy and focus on the detail of high level skills. Each video can be used in a variety of way with your students – for flipped learning, classroom demonstrations, one to one progression and home study.
    • Session 1:  Vegan meringue and filling
    • Session 2: Vegan fresh pasta and fillings
    • Session 3 Vegan Enriched Doughs
    • Session 4 Vegan Cake making and decorating
    • Session 5 Vegan thickening and setting
    • Session 6 Vegan Pastry
  • Explainers: What makes this recipe high skill. Introducing/overview of the recipes and skills used (what it is, what ingredients are used and what needs to change to make it vegan).
    • How the vegan alternative recipe works and science for successful use of vegan alternatives.
    • High level knife skills and knife cuts and vegan examples of where they might be used.
    • High level dough skills – enriched doughs, pastries and handmade pasta
    • High level meringue skills
    • High level cake making and decoration
    • High level thickening and setting skills
    • Upskilling and adapting base recipes for task set/differrent scenarios
    • Nutritional content of the dishes
    • What goes wrong and tips for success.
  • Essential Guidance: policy and planning documents to meet the needs and legal requirements of students who are vegan. Plus, meeting exam board requirements.
    • An overview of exam board defined high level skills and review of recipes that can be used, adapted or should be omitted.
    • The exam board requirements: clarity on skills and what signifies high grades.
    • A recipe bank (list of key recipes that work with links to the full recipe on-line).
    • Example exam board tasks and supporting students preparing for and interpreting NEA.
    • Student voice and reviewing your scheme of work.
    • Planning and managing lessons where vegan students work alongside others.
    • Working with parents and sending information home. Inclusive language: Communication at options evenings and on your school website re your scheme of work.
    • Researching, upskilling recipes, and evaluating to gain marks in exams.
    • Useful sources of information, speakers and teaching content.
    • Having educated discussion and debates about food choices and where food comes from.
    • Should we all be working towards a more plant-based approach? What are the benefits?
LOOK OUT! MORE DETAILS COMING SOON

Tunnocks TeaCake Challenge
JUDGING
      
This annual challenge is run by the Food Teacher’s Centre in conjunction with Tunnock’s. It was created by teacher and Food Teacher’s Centre Ambassador Deborah Prigg and focuses on teaching presentation skills by using a simple Teacake as a prop. It is a simple challenge that can be run over one or two lessons, at a cooking club or for homework. This year’s theme is Patterns and Shapes and there are different age categories.
You can find out more here:
  • The closing date is 9th June 2023.
  • You may enter ONE student for each of the 3 categories, per school.
  • Categories are up to 14 years of age, 14 years and over, most novel.
  • We also award prizes to an overall Challenge winner and make Judges recommendations for work that needs extra merit but didn’t get awards within the 3 entry categories.
  • Prizes are sponsored by Tunnock’s.
Judging is done initially by the members of the Facebook Food Teachers Centre group, who all have a vote to shortlist the most popular entries. The most popular entries in each of the categories are then passed to a panel of judges, who decide on the winners in each category. This panel is made up of Deborah Prigg, Food Teachers Centre Ambassadors and Associates. The winners are then verified by Tunnock’s. Prizes are then sent out to each of the winning school entry students directly from Tunnock’s themselves, but we provide certificates for all the winning schools, and indeed everyone who takes part is given a certificate by their teacher (downloadable in the group).
If you haven’t submitted your entries yet, please do so on the Tunnock’s Teacake Challenge Facebook group 
And you can gain access to the dedicated competition group here:

Get social – follow us!
Did you know that the Food Teachers Centre is also on Twitter, Instagram and LinkedIn? If you’re on one or more of these why not #followus?
 
We are always looking to promote the very best food education work – and you can support that! Click the links and follow us today – and help ensure that fantastic food education work is seen by even more people.
 
See you online soon!
Best wishes,
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
 
© Food Teachers Centre 2023  foodteacherscentre.co.uk | Facebook | LinkedIn | Twitter | Instagram  
Posted in Cooking, Cooking skills, News, Newsletters, Teaching


Food Teachers Centre April 2023 Newsletter

Food Teachers Centre

April 2023 Newsletter

Have your say on the future of food education……
      
Dear
As a member of the Food Teachers Centre Community, we invite you to have your say by completing this short survey, so that we can present your views nationally!
The Future of Food (England) Survey closes at 5pm, 6th May 2023
The current National Curriculum (England) for D&T Cooking and Nutrition Key Stage 1-3 has been in place since 2014 and is likely to be reviewed shortly.
Key players have begun to ask questions of the Food Teachers Centre to understand the shape and content of food education ready for any curriculum change in England.
We need to gather evidence on: (1) food education now, and (2) what you want food education to look like in the future.
There are some big questions – for example, should ‘food’ stay within D&T, what should the content include and how should it be taught? This is an important opportunity for YOU to have YOUR say. and be heard collectively with us.
There are strengths and weaknesses in the different positions and plans that might be adopted by schools. But what will lead to a strong position for food education?
The findings from this survey will be used in future curriculum reviews.
For more information – Watch Louise Davies video in the Food Teachers Centre closed group

 

Coming Up

 

  • Fish for Schools in Nottingham (FREE, of course!)
  • KS3 Assessment workshop
  • Worried about the costs of ingredients?  

 

Fish Hero – ‘Fish from The Chippie’ Nottinghamshire Pilot Programme Summer 2023

 

 ‘Fish from The Chippie’ Nottinghamshire Pilot 
 
FREE FISH
Following on from a successful small-scale trial in Grimsby, we are now inviting schools based in Nottinghamshire to express their interest in joining a regional pilot programme to receive ‘FREE’ frozen Hake fillets.
  1. This is a phase two trial and is only for schools located in Nottinghamshire.
  2. This is so that we can test processes and logistic channels with the aim to extend the initiative to become a NATIONAL programme.
  3. You can register if your school is in Nottinghamshire or Nottingham City.
  4. Only members of the Food Teachers Centre Fish Hero programme will be considered to receive FREE fish.
  5. You will receive and use fish befre the end of the summer term
To EXPRESS an INTEREST to be ONE of only 20 schools to receive 50 portions of IQF Hake fillets to use in the classroom. Follow this link and we will be in contact:

 

Measuring up – food assessment at Key Stage 3
Saturday 1 July 9am-1.30pm 
£75  Half Price (until 1st June)

 

 

Join the Food Teachers Centre and inspirational speakers for this national food and nutrition education conference. This event focuses on successful assessment strategies at Key Stage 3 – from theory to practice, providing practical solutions and ideas to use directly in your teaching to support learning. 
 
More Information and Book here

 

Programme
 
Session 1: Keynote – context, theory and application
Opening address will be given by Ross McGill, Teacher Toolkit.
Session 2: Assessment in action – practitioner led insights  
This session comprises five interrelated areas of focus which will be considered through an assessment lens:
  1. Planning what will be taught
    over a series of lessons – choosing key content, concepts and documents;
    being clear about planning for progression
  2. Building on what students
    already know – knowing your students (strengths and weaknesses); building
    on what students know; strategies that work
  3. Moving each student forward
    in a busy practical class – new learning, checking progress and tracking;
    making learning stick
  4. Showing and demonstrating what
    they have learners and can do – testing and practice assessments;
    practical assessments; opportunities for students to bring together what
    they know
  5. Supporting students with SEND –
    individual learner needs; choosing focus for lessons.
Real life experiences and case studies will be shared, along with exemplar handouts, worksheets and activity ideas.
These will be presented by:
  • Food
    Teachers Centre Ambassadors and teachers: Fiona Mather, Adele James,
    Deborah Prigg and Sharon Blunden
  • Plus: Steph Reid,
    Lloyd Henry, Laura McGreevy, Adrienne Gristwood, Mary Campbell, Lisa
    Othon, Stuart Thompson and Sarah Badzire.
Session 3: The theory of practice – making sense of the why?
 
Join Sue Parker-Morris, University of Worcester, and Karen Fuller, Manchester Metropolitan University, to explore the theory behind the practitioner led insights. They will use their experience in teacher training to exemplify best practice, as well as use real-life training case studies to look at how assessment could be improved.
In addition, Frances Meek, British Nutrition Foundation, highlights useful resources to support different areas of assessment, including progression and student self-assessment.
Session 4: Introducing the new FAST resource 
The last session introduces the new Food Assessment Standardised Tasks (FAST) resource, developed and written by Louise T Davies and Roy Ballam. The FAST training resource not only explains the theory and practice of food education assessment, but comprises assessment resources for Years 7, 8 and 9  which can be immediately embedded into your curriculum. Louise and Roy will introduce the new resource – highlighting access, and the training and downloadable materials available.
The FAST resource includes:
  • a
    training guide, providing presentations with support information and
    guidance
  • assessment
    101 overview, specifically related to food education
  • detailed
    testing and monitoring tasks for Years 7, 8 and 9
  • a
    question bank
  • certificates
    for students
  • an
    action planner.
Session 5: Plenary – 10 Next steps
Louise T Davies and Roy Ballam bring the event to a close by summarising the learnings around KS3 assessment – focusing on 10 steps for action.
More Information and Book here

Worried about the cost of ingredients?
      
Worried about the cost of ingredients? So are we!
Look out for the launch of the report called INGREDIENTS FOR SUCCESS in May. This video explains:
  • What we have found out with your help,
  • Evidence the Food Teachers Centre and Glasgow Caledonian University will present to DfE, as a full report,
  • Taking your case to the next level and helping us spread the word,
  • Help available right now through our two new support resources Closing the Gap and Affordable Food Lessons for All
Join in our summer campaign to spread the word for better funding and school provision.
New Courses

 

  • New to teaching food: Foundations in Food
  • Vegan High Level Skills

 

  
 
New to teaching food?
Join us at ‘Foundations in Food; KS3’
London: Sat 10th June 2023
Swindon: Thurs 22nd June 2023
Crawley: Mon 26th June 2023
Lutterworth: Mon 10th July 2023
This course has been designed to support non specialist teachers who are planning to teach food at KS3. It will give teachers the opportunity to look at the pedagogy of teaching food and cover the practical requirements which will help practical sessions run smoothly.
Focusing on Basic Nutrition, Health and Safety, setting up demonstrations and tips on how to set up the practical classroom. The practical aspect of the day will consist of a hands-on approach, covering key practical skills required at KS3 and provide ready to use resources to take away.

More information about the courses and to book

 

NEW
High Level Vegan Skills course launches this summer

 

      

High Level Vegan Skills course launches June-July 2023
6 session on-line course, including complete key planning and teaching resources for all KS4 exam courses and support for KS3.
Produced with support from Leith’s Cookery Academy, The Vegan Society and practising food teachers, this new course is led by Food Teachers Centre Ambassador Fiona Mather and Founder Louise Davies and it includes:
  • Step by Step Recipe Videos: Vegan high level practical skills and recipes to meet exam requirements. These recipes have been produced with support from Leith’s Cookery Academy and focus on the detail of high level skills. Each video can be used in a variety of way with your students – for flipped learning, classroom demonstrations, one to one progression and home study.
    • Session 1:  Vegan meringue and filling
    • Session 2: Vegan fresh pasta and fillings
    • Session 3 Vegan Enriched Doughs
    • Session 4 Vegan Cake making and decorating
    • Session 5 Vegan thickening and setting
    • Session 6 Vegan Pastry
  • Explainers: What makes this recipe high skill. Introducing/overview of the recipes and skills used (what it is, what ingredients are used and what needs to change to make it vegan).
    • How the vegan alternative recipe works and science for successful use of vegan alternatives.
    • High level knife skills and knife cuts and vegan examples of where they might be used.
    • High level dough skills – enriched doughs, pastries and handmade pasta
    • High level meringue skills
    • High level cake making and decoration
    • High level thickening and setting skills
    • Upskilling and adapting base recipes for task set/differrent scenarios
    • Nutritional content of the dishes
    • What goes wrong and tips for success.
  • Essential Guidance: policy and planning documents to meet the needs and legal requirements of students who are vegan. Plus, meeting exam board requirements.
    • An overview of exam board defined high level skills and review of recipes that can be used, adapted or should be omitted.
    • The exam board requirements: clarity on skills and what signifies high grades.
    • A recipe bank (list of key recipes that work with links to the full recipe on-line).
    • Example exam board tasks and supporting students preparing for and interpreting NEA.
    • Student voice and reviewing your scheme of work.
    • Planning and managing lessons where vegan students work alongside others.
    • Working with parents and sending information home. Inclusive language: Communication at options evenings and on your school website re your scheme of work.
    • Researching, upskilling recipes, and evaluating to gain marks in exams.
    • Useful sources of information, speakers and teaching content.
    • Having educated discussion and debates about food choices and where food comes from.
    • Should we all be working towards a more plant-based approach? What are the benefits?
LOOK OUT! MORE DETAILS COMING IN MAY NEWSLETTER

Tunnocks TeaCake Challenge
Entries deadline extended to 
9th June 2023
      
This annual challenge is run by the Food Teacher’s Centre in conjunction with Tunnock’s. It is a simple challenge that can be run over one or two lessons, at a cooking club or for homework.
It has a dedicated Facebook group to download ready to use resources for the Challenge and to submit your entries and take part in voting for the winners.
It was created by Deborah Prigg and focuses on teaching presentation skills by using a simple Teacake as a prop.
This year’s theme is Patterns and Shapes and there are different age categories.
You can find out more here:
And you can gain access to the dedicated competition group here:
Best wishes
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, News, Newsletters, Teaching


Food Teachers Centre March 2023 Newsletter Celebrating 10 years

Aprons food teachers centre
Food Teachers Centre
March 2023 Newsletter
Celebrating 10 years
      
Dear
This newsletter marks our 10th birthday as the Food Teachers Centre. Thank you for all the support that you have given each other. It is hard to remember what life was like BEFORE the Food Teachers Centre. We certanly take the support, training, free resources and mentoring for granted these days. There are so many amazing achievements and great memories it is hard to begin to list them all!
But we will be having some birthday features this year to celebrate, we hope that you can join us.
The founding members got together for a celebration lunch. Food and fun together being at the heart of what we do. Heartfelt thanks to them all – including Barbara Monks, Barbara Rathmill, Louise Davies, Julie Messenger, Jenny Elms, Simon Gray, Joe Mann and Suzanne Gray. (pictured below)
 
Support for revision
      
Jenny Ridgwell’s  GCSE FPN Speedy Revision Questions will be available as a fundraiser for the Food Teachers Centre. This is a PDF download.
DONATION = £5 for instant access HERE
  • It covers all Food and Nutrition Specs and has 10 sets of 10 multichoice questions with ANSWERS.
  • Mapped against the specs to include Food Nutrition and Health, Nutritional Needs, Food Science, Food Safety, Food Choice, Food Provenance.
  • Focused on AQA multiple choice practice, but suitable for all boards
And yes Jenny was a chief examiner setting the papers once upon a time – one discovery was that multichoice questions really worked to test knowledge.
‘Good luck with the revision – food teachers are doing a great job’. Love Jenny R.
What are the funds needed and used for?
The Food Teachers Centre is FREE to all users, there are NO MEMBERSHIP FEES.
Funds are used to maintain the free website, free monthly newsletter and for social media campaigns to promote great food teaching and the amazing work of our members.
Free videos on how to answer GCSE exam questions
      

COLLINS GCSE FPN Revision Guide includes 30 FREE videos on how to answer exam questions.

Barbara Monks with How to answer a Raising Agent exam question  Raising Agents video
Louise Davies with how to answer a knife skills/safety question  Knife skills video

 

COLLINS GCSE FPN Revision Guide includes 30 FREE QUIZES to support recall of key content.

Click on the LINK for our Vitamin Quiz

 

Unbeatable value – Schools price £4.99

 

  • All KEY revision topics covered
  • Topic by Topic questions for
    practice (NEW questions)
  • 2 NEW FULL EXAM Practice papers 
  • 30 ON LINE short videos showing
    how to approach different exam questions NEW 
    (accessed
    via book QR codes)
  • 30 ON LINE short quizzes NEW to
    get better an multiple choice Qs 
    (accessed
    via book QR codes)
  • All based on modern brain
    science
  • You can buy the pack of revision
    ‘flash cards’ to match the book for £4
Promise you this COLLINS revision GUIDE cannot be beaten. Use it for EDUQAS as well as OCR – its so cheap you might as well!
March Competition Time
      
How much do these 4 recipes cost to cook?
 
Pictured are Veggie Pizza, Breakfast Muffins, Tomato and Bean Soup, and Chilli Sin Carne
TO ENTER
Put your answer in £ and pence in the comments on the Facebook post HERE ,
Nearest winners will receive our latest resource for FREE.
CLOSES 31st March 2023
These 4 recipes are taken from the 24 in AFFORDABLE FOOD LESSONS FOR ALL:
  • What’s the cost of cooking in your school?
  • Do you know the cost of your Scheme of Work?
  • Do you have to reduce the budget you spend on ingredients to a minimum?
  • What has been the effect of the ‘cost of living’ crisis in your school?
  • Have you reviewed what you teach?
  • What’s your ingredient provision policy?
Deliver Key Stage 3 for less than £18 per pupil
  • complete resource pack and on-line training
  • practical solutions for addressing cost in food lessons
  • 24 healthy, tasty dishes can be prepared and cooked, being mindful of cost – while also providing 20 key skills.
This resource costs £49
Fish Heroes spread across the country
      
We are delighted to supply 250 schools in the UK with Alaska pink salmon, courtesy of Alaska Seafood UK – 10,000 salmon fillets are being send to schools throughout March!
It’s part of the Fish Heroes project, which encourages young people to learn about, cook and taste fish. Pupils will also be learning about the health benefits of fish in the diet (did you know that we are all recommended to each 2 portions a week?), as well as aspects of sustainability. Children in the UK eat just 84g of fish/fish products a week, of which only 21g is oily fish – way below recommendations.
Pupils will be cooking a rage of dishes, learning new food skills which they will be able to use in the future. As part of the lesson, they will also be able be to taste the fish. Perhaps children will be inspired to cook at home too.
We really hope that it will be an amazing experience for the pupils – from the delivery, cooking and tasting of Alaska pink salmon. Pupils should really enjoy the experience and have learn many important life skills.
If you want to find out more, go to our webpages:
 
 
 
 
 
 
Need help with Marking and Moderating your GCSE NEA 1 and NEA2?
Join our regional meetings to support marking and moderation.
These meetings are for ALL BOARDS.
YOU DO NOT NEED TO BE FINISHED YOUR NEA2 TO JOIN THESE MEETINGS
Only £15 donation, free to trainee teachers.
For more information Click here
 
Check our easy to follow GOOGLE MAP to check your nearest meeting.
Click on the map ICONS to reveal the date, time and booking link for each location.
The remaining NEA Moderation meetings are being held here:
Tyne and Wear 20th March 16:30
Morpeth 21st March 16:30
Darlington 22nd March 16:30
Nottingham 22nd March 16:30
Birmingham 22nd March 16:30
Newcastle 22nd March 16:30
Swindon 22nd March 16:00
Horsham 23rd March 16:30
Bedfordshire 23rd March 16:30
Cambridge 23rd March 16:30
North London 25th March 10:00
SE London 25th March 10:00
Bristol 27th March 16:30
Northumberland 27th March 16:30
Hove 28th March 16:30
Gloucester 28th March 16:00
Lutterworth, S Leics 29th March 16:30
Southampton 29th March 16:00
Harrogate 30th March 16:30
Newcastle Under Lyme 30th March 16:30
On Line BOOK 30th March 19:00
Click here for latest listing of all meetings.

 
Tunnocks TeaCake Challenge
Entries in by 12th MAY 2023
      
This annual challenge is run by the Food Teacher’s Centre in conjunction with Tunnock’s. It is a simple challenge that can be run over one or two lessons, at a cooking club or for homework.
It has a dedicated Facebook group to download ready to use resources for the Challenge and to submit your entries and take part in voting for the winners.
It was created by Deborah Prigg and focuses on teaching presentation skills by using a simple Teacake as a prop.
This year’s theme is Patterns and Shapes and there are different age categories.
You can find out more here:
And you can gain access to the dedicated competition group here:
SPECIAL OFFER ON TRAINING COURSES BEFORE EASTER
      
SPECIAL OFFER ON TRAINING
BUY a course and GET TWO FREE – (worth £220)
Buy any ONE of the courses listed below before Easter and we will give you a FREE place on our on-line KS3 360 course and a FREE place on our Allergens in Classrooms course. Once you have booked, do email us so that we can provide you with the free place code. Our email is on our website.
Applies to
(Sorry does not apply to £15 donation courses such as NEA Together or Ask a Nutritionist)

 

SAVE £220
And you have a year to complete all 3 courses.

 

Best wishes
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, News, Newsletters, Teaching


Food Teacher’s Centre News January-February 2023

Aprons food teachers centre
Food Teacher’s Centre News
January-February 2023
      
It’s that time of year again!  Here is some easy to follow advice from Jill Oliver on our team to help you through Performance Management / Teachers Appraisals
Yes, on top of all the GCSE NEA and marking, plus revision – it may also be time at school to review your targets that were set back in September/October 2022. Department and school budgets usually end in April so if you are needing to reach a particular target that will involve you doing some additional CPD now might be the time to get this booked.
  • What standards are food teachers working to? Check them here
  • Do you need to collate your portfolio or online (eg.Blue Sky) any CPD that you have completed with Food Teachers Centre  – don’t forget to include certificates of attendance for on-line and face to face courses: NEA Together sessions, Allergen Awareness and Food Safety courses, Closing the Gap INSET,  or courses from other organisations – BNF
  • Is your Food Safety accreditation certificate due to be renewed?
  • What other training do you need? Use this opportunity to make your case.
  • If you need additional information, refer to the Teachers Standard document
To help you with any training – a number of courses can be found here
Those who are teaching GCSE might be particularly interested in the NEA Together On-Line Training Room, which also has useful guides, tips and strategies for Revision, in addition to the Moderating sessions we are holding throughout March around the country.
NEA MODERATING sessions are only £15 donation, free to trainee teachers.
 
NEA Moderation meetings are being held here:
Meeting Date
Peterborough 2nd March
West London 3rd March
Harrow 4th March
Leeds 6th  March
Newcastle 7th March
Newport 7th March
Swindon 8th March
Wirral 8th March
Manchester 9th March
Harlow 11th March
Woking 11th March
Tyne and Wear 13th March
Norwich 13th March
Cheshire 14th March
Morpeth 21st March
Darlington 22nd March
Nottingham 22nd March
Horsham 23rd March
Bedfordshire 23rd March
Cambridge 23rd March
North London 25th March
SE London 25th March
Bristol 27th March
Northumberland 27th March
Hove 28th March
Gloucester 28th March
Lutterworth 29th March
Southampton 29th March
Harrogate 30th March
Newcastle Under Lyme 30th March
On Line 30th March
We are awaiting confirmation for a few more, but just Click here for latest listing of all meetings.
SPECIAL OFFER ON TRAINING
BUY a course and GET TWO FREE – (worth £220)
Buy any of the courses listed below before Easter and we will give you a FREE place on our on-line KS3 360 course and a FREE place on our Allergens in Classrooms course. Once you have booked, do email us so that we can provide you with the free place code. Our email is on our website.
Applies to
(Sorry does not apply to £15 donation courses such as NEA Together or Ask a Nutritionist)

 

SAVE £220
And you have a year to complete all 3 courses.

 

 
Tunnock’s Teacake Challenge ‘Patterns and Shapes’ 2023:  FREE resources 
Where did the first half of the school year go? We are nearly at half term, and only 14 weeks away from the closing date of 12th May.
Haven’t heard of the Challenge?
It is the 5th year of the Challenge, and this year the students are being asked to create a plate featuring a Tunnock’s Teacake with a focus on patterns and shapes , using structure and layers, contrasting textures, colour, garnishes and decorations.
This year, all the resources that you need to facilitate this challenge, are available as a ready to go pack, so all you have to do is download and give to the students. It is an absolute recipe for success! It is a fantastic opportunity for your students to practice decorative skills when plating up their food. What’s even better is they can win prizes for their entries.
For all the rules and entry details have a look in our dedicated Facebook group which all our Facebook members are automatically members of.
Also look in our Google Drive pack which has all the resources in ready for you
 
Fish Hero programme finalist at Excellence in School Food Awards      
This was an extraordinary achievement  in January and made us all very proud.
Fish Heroes -Food Teacher’s Centre UK supported by Fishmongers Company were selected as a finalist for the ‘Excellence in School Food Awards’ with our ‘Fish In Schools Hero’ programme. We were invited to a special dinner to celebrate the Awards and were joined by our FISH HEROES and local teachers and technicians.
We are so grateful that we can continue to support so many teachers and students across the country and be recognised for a great project.
JOIN THE FREE PROGRAMME, FREE FISH SUPPLY, FREE HERO CONTACTS, FREE MASTERCLASSES, FREE TRAINING
If you would like to join the programme or any of our training and fish deliveries, you must first register for the 2022-23 programme (it is only open to Food Teachers Centre members).
Salmon is currently being delivered to 250 schools, whilst teacher training and students masterclasses are booked throughout the country.
   
Our Fish Hero teacher training events are nearly all open for booking (to those registered). We are finalising details for London/Surrey, Birmingham/Manchester as we send this.
We are coming to Hertfordshire, North Shields, Caerphilly, Swindon, Taunton, (Manchester/Birmingham tbc), Bedfordshire, Harrogate, Leicestershire, London.
Perfect if you want to gain high level knife and fish skills. Places are limited to 20 at each location. These are FREE (but we ask for a refundable deposit, so that people commit to attending).  Add yourself to the waiting list if full. It’s worth it.
 
 
New resource and course to support KS3 – Only £25  until half term (4th March 2023)      
Affordable Food Lessons For All
24 recipes
Healthy
Skills progression
Value
Less than 60 mins
Loved by pupils
Special offer now is ONLY £24.35
HALF PRICE UNTIL FEB HALF TERM (4/3/23)
Buy and access immediately here
 
Affordable Food Lessons for All comprises:
  • unlimited access to a modular online course, featuring all the resources below and training videos by Louise T Davies and Roy Ballam
  • a detailed guide, providing support information and guidance (an ‘offline’ version of the course, with all the recipes together in one place)
  • a series of PPT presentations, focusing on the resources, ingredient provision, learning, budgeting and management tips
  • 24 recipes (as PDFs and WORD files), which have been tested and fully costed
  • a PPT presentation about the recipes, showing images of the ingredients (amounts and labels) and final dishes (with top tips)
  • three comprehensive Excel sheets showing full recipe cost breakdown, including a ‘blank’ excel chart for your own use as a template in school
  • three charts – food skills, food group and learning opportunities
  • letters to send home about ingredient provision
  • sources of further information
  • an action planner and costing planner
  • a CPD certificate, on completion.
Developed and written by Louise T Davies and Roy Ballam, previously authoring team of ‘Licence to Cook’ and ‘Real Meals’ recipes.
                

 

Coming SUMMER 2023 – HIGH LEVEL VEGAN SKILLS

 

 

Coming SUMMER 2023
– HIGH LEVEL VEGAN SKILLS Course
Announcing a very exciting programme partnering with Leith’s Cookery school. A new course and resource to support High Level Vegan Skills will be running from July. It will include video tutorials of key recipes (for you and your students), teaching and learning guidance and policy requirements for vegan pupils in your schools.
– Coming SATURDAY 1st July 2023 –
KS3 Assessment – a practical guide
Half day on-line training with all the essentials to support you.
Featuring Ross McGill – Teacher Toolkit

Best wishes
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, News, Newsletters, Teaching


Wishing you a Happy Christmas – December 2022

 

 

Wishing you a Happy Christmas 
DECEMBER 2022

 

Dear ,
This email is sent to you to wish you a very happy end of term and to celebrate all that we have achieved together during 2022.
Thank you for supporting each other through the Facebook Community and at our training events and meetings.  It has not been an easy year with budget cuts and the challenges of getting back to the normal exam process.  But we hope that you have felt supported throughout the year.
Here is a glimpse of the achievements of the community in 2022
In 2022:
The Food Teachers Centre volunteer team ran over 50 events with 4,628 teachers and support staff attending.
Support for Exams:
  • 400 teachers attended workshops that we ran on the advance exam topics in Summer 2022
  • 820 teachers attended workshops on this years NEA topics
  • 71 schools and their students attended ‘Ask the Nutritionist’ live interviews supporting research for this years NEA2
  • 60 teachers signed up for a full year of support and training through our on-line training rooms, aimed at improving results.
Closing the Gap:
280 teachers attended our 2022 conference focused on closing the poverty and attainment gap. Now available as an INSET Pack.
New to teaching food:
29 teachers attended our Foundations in Food practical training days.
125 teachers gained their Food Safety in Classrooms full accreditation.
FREE TRAINING
 
2288 teachers benefitted from free training such as FISH HERO  (funded by the Fishmongers Charitable Trust) and the 4 day Culinary Skills course at Westminster Kingsway College in London. More than 50 student teachers and self funders had free or greatly discounted places on our courses.
TRAINING UNDER £20
 
1817 teachers benefitted from training that costs less than £20 or for a small donation.
Early Release
Affordable Food Lessons For All NEW!
The cost of living is an ever-growing problem and looks likely to continue. This affects our subject, especially where parents/carers are asked to provide ingredients or make a ‘donation’ towards the food – budgets will now be extremely tight. There is also pressure on schools as budgets are being stretched further for greater value.
Understanding the true cost of food education – often the recipes used at school to teach key food skills and related knowledge – is of the upmost importance. From individual recipes through to Schemes of Work, true costs need to be calculated for you, the parents and pupils.
The cost of our subject is in the spotlight – it is an opportunity to demonstrate how healthy, tasty dishes can be prepared and cooked, being mindful of cost – key skills for life.
Affordable Food Lessons for All:
  • provides advice and practical solutions for addressing cost in food lessons
  • shows how 24 recipes can be planned and cooked for less than £18 over three-years, each in 60 minutes or less, and take into account progression and food group coverage
  • comprises 24 recipes that have all been fully tested and costed
  • gives pros and cons for ingredient provision, as well as costings to share with senior colleagues
  • has a range of support materials and online training
  • is editable, so you can make it your own – using it in your planning and teaching
  • supports teachers’ professional development and training – a certificate of completion is provided.
Affordable Food Lessons for All comprises:
  • unlimited access to a modular online course, featuring all the resources below and training videos by Louise T Davies and Roy Ballam
  • a detailed guide, providing support information and guidance (an ‘offline’ version of the course, with all the recipes together in one place)
  • a series of PPT presentations, focusing on the resources, ingredient provision, learning, budgeting and management tips
  • 24 recipes (as PDFs and WORD files), which have been tested and fully costed
  • a PPT presentation about the recipes, showing images of the ingredients (amounts and labels) and final dishes (with top tips)
  • three comprehensive Excel sheets showing full recipe cost breakdown, including a ‘blank’ excel chart for your own use as a template in school
  • three charts – food skills, food group and learning opportunities
  • letters to send home about ingredient provision
  • sources of further information
  • an action planner and costing planner
  • a CPD certificate, on completion.
Developed and written by Louise T Davies and Roy Ballam, previously authoring team of ‘Licence to Cook’ and ‘Real Meals’ recipes.
                
Affordable Food Lessons For All
Special offer now is ONLY £24.35
HALF PRICE UNTIL FEB HALF TERM
Buy and access immediately here
Best wishes
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, News, Newsletters


Highlights From The Food Teachers Centre – November 2022

 

 

HIGHLIGHTS
FROM THE FOOD TEACHERS CENTRE 
NOV 2022

 

This email is sent to you to highlight some of the topics and discussions in the group this month. It is a busy place with 49,000 posts, comments and reactions. We don’t want you to miss the best bits, so here they are……

– HEADLINES – Not to be missed
  • Food Education Survey – to be filled in by 9th Dec, so that we can take information about budgets and concerns to Ministers early in 2023 here
  • Autumn Food Teachers Centre Newsletter here
  • NEA Support training (live meetings are recorded and now on-line) details here
  • Ask a Nutritionist (LIVE Meetings)– research for NEA2 tasks details are here
  • Tunnocks TeaCake Challenge here
 
NEA Assessment Issues
  • Concerns and solutions regarding wasting ingredients during NEA1 here and here
  • How does your school manage NEA2? here and here
  • When do you start and finish NEA 1 and 2? here and here
  • Network with colleagues doing the same tasks here
  • Guides and Workbooks that can be used in practice tasks here and here
  • NEA in silence here
  • Research process here
 
How to Teach Food – hints and tips
  1. Join the Fish Hero programme free here
  2. How to get your class’s attention in practical lessons – Tipshere
  3. Building exam technique here and here
  4. How to make demonstrations effective here, providing ingredients here
  5. How to evidence skills and progression (assessment) here
  6. Sustainable recipes here
  7. Introducing more Food science into KS3 here
  8. Using whiteboards during practical to understanding for assessment here
  9. Silent lessons here and silent starters here
  10. How to get students to collect their dishes at the end of school here
  11. Assessment in a SEMH school here
  12. Making choux pastry what went wrong here
  13. GBBO style technical challenges here
  14. FOOD acronym starter – here
How our Subject is currently managed in schools
  • How long do you get for your lessons? here
  • How many students in a GCSE class? here
  • Ideas for Cookery Club here
  • New schemes of work and assessment for Wales here
 
Health and safety
  1. The use of a food room as a tutor group room here
  2. Flour mites and Weevils here
  3. Can we save energy by asking students to bring teatowels to lessons? here
  4. Can TA teach unsupervised? here
  5. Washing up Bowls or not? here
 
Training to be a teacher
  • Do you need to specialise in more than one area in D&T? here
  • Formative Assessment assignment help here
  • Support for non-specialists here
New Resources
  1. Collins NEW Revision Guide, with exam technique videos and on-line quizzes here
  2. Quizlet for AQA here
  3. Welsh Language Cookery book here
  4. Food related bible quotes (display) here
  5. Learning Mats for food science rubbing-in, caramelisation, creaming method and dextrinisation  here
 
Topical food news stories
– Is Prime Hydration healthy? here
Themes for the month – Festive Fun
  • Festive Fare Guide is here
  • Displays here
  • Christmas Cake competition here
  • Christmas ideas sought here
  • Charlie and the Chocolate Factory here
  • Marzipan alternatives here
Best wishes
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, News, Newsletters, Teaching