Food Teachers Centre September 2018 Newsletter

 

Food Teacher’s Centre

Sept 2018 News

Hello! A busy start of term and bringing you the latest news on alternatives to GCSE qualifications!
This half term is disappearing very quickly, with most schools preparing their 2nd cohort for NEA 1 and vocational assessments, although we have also been supporting many teachers that are doing this for the first time.
We are hosting 14 regional events, but there is still time to book, or to access the digital ticket from the comfort of your home. http://foodteacherscentre.eventbrite.com/
On Saturday 3rd Nov, we will be holding our national event, with presentations from all the exam boards – across vocational courses and GCSE, as well as Level 3 (A level equivalent), with the option to brush up on your practical skills as well with the University of West London tutors. More details are below.
What Alternatives are there to GCSE?
 
Vocational Course developments – Technical Awards, Vcerts
Last July (2017), we ran a support day for teachers choosing and delivering the new vocational courses. This was well attended and included some great presentations from exam boards, and those organisations providing free teaching resources and support such as Springboard FutureChef.
If you would like to know which exams are approved to be equivalent to GCSE then you should consult the government website, which is updated as qualifications are approved. But do not assume that because one qualification is approved for 2018 or 2019, that it will be available automatically in 2020. There is a regular re-approval process.
We have always been concerned that there are organisations spreading misleading information that a VCERT or other vocational qualification is easier to pass than the GCSE. These organisations appear to be in the business of telling your school ways to get more points on the performance tables. This is simply NOT TRUE. There are no shortcuts to more performance points. GCSE is a Level 2 award, and so are vocational qualifications that are equivalent on the performance table. Some of their guidance that VCERT can be delivered and taken in 6 months or a year is not only an almost impossible achievement, but it fails in the duty of care to pupils who deserve a balanced and fair curriculum opportunity. It damages the subject in setting up pupils to fail, leading to poor results, lack of motivation and overstretched staff.
Some vocational qualifications offer a level 1 safety net, such as WJEC Hospitality and Catering, which is helpful when looking for alternatives for your less able pupils. The subject is not easier to pass, but the learning may be more accessible for pupils, and the style of assessment suits their needs better. OFQUAL is rigorous in its pursuit of standards, so they would not allow one exam to be easier than another.
What to choose?
Since that July 2017 event, choices have become more limited for teachers
AQA Food and Catering Technical Award was dropped by the exam board after it failed to gain government approval in 2017.
City and Guilds Level 1 and 2 may be problematic for some schools unless they run other City and Guilds courses, as there is a minimum requirement for 100 candidates.
NCFE VCert Level 1 and 2 Food and Cookery has been with OFQUAL for re-approval for 2020, and they are now appealing their appeal. Its future is uncertain. This leaves centres already signed up to this exam in a very difficult position to know what to teach this year ready for 2020. This qualification is approved by DfE in the 2017, 2018 & 2019 ONLY Key Stage 4 Performance Tables.This current qualification will expire on 31 August 2019 and this is the last date they can accept learner registrations.
 
BTEC Level 1 and 2 Hospitality Tech Awards for 2020 were not approved by Dept for Education after the appeal of the appeal failed. They will still be running their Home Cooking Skills Course (previously known as Jamie Oliver Home Cooking Skills), without performance points, and Level 3.
 
Technical awards 2019
 
Subject area
QN
Qualification Title
Qualification Level
Size (Guided Learning Hours)
Hospitality and catering
601/7244/7
City & Guilds Level 2 Technical Award in Cookery and Service for
the Hospitality Industry
Level 2
120
Hospitality and catering
600/7044/4
Pearson BTEC Level 1/Level 2 First Award in Hospitality
Level 1/2
120
Hospitality and catering
601/7703/2
WJEC Level 1/2 Vocational Award in Hospitality and Catering
(Specification A)
Level 1/2
120
Hospitality and catering
601/4661/8
NCFE Level 1 Certificate in Food and Cookery
Level 1
121
Hospitality and catering
601/4533/X
NCFE Level 2 Certificate in Food and Cookery
Level 2
122
Technical awards 2020 – you will need to look out for these here
 
Direction of travel?
As food teachers, we know the level of disruption that this uncertainty is causing our schools. Last year, some schools made a late switch away from GCSE to a vocational qualification, and may now have to change back or change to another approved qualification. At a time when there is no budget to waste, schools have been spending money on new books, resources and training to set up these newer courses – only to find that the courses have ceased after a short time.
 
Across this list of qualifications at the time of writing this email, the only approved course outside of the GCSE suite for 2020 is the WJEC Hospitality and Catering (A)
Its predecessor GCSE Catering WJEC has an excellent track record, and many teacher supporters. There is a new book for the course by well-known author Anita Tull and Alison Palmer, and friendly helpful staff available to answer questions at the board and provide CPD for the teachers setting up https://wjec.ticketsolve.com/shows/873593255 . It also has a Level 3 Food Science and Nutrition option for progression.
 
If you are looking for help
  • We are running a workshop for Level1,2,3 WJEC courses at our Saturday 3rd November event ‘Food Boost’
  • Exam board staff from NCFE and BTEC will also be there to talk to you and run workshops to help you with their courses, and to answer your queries and concerns.
  • https://foodboost.eventbrite.co.uk

 

  • Register for our free mentoring programme, so that you can be matched with an experienced teacher who teaches the same board, who will be able to offer you advice and guidance. Sign up here.

 

Chefs Back to School
We are very excited to tell you about our new programme for this year called ‘Chefs Back to School’. In order to address some of the issues we face, we are showcasing the success of your ex students by inviting them back to your school to do a demonstration of their skills to you current pupils.
Our team has led similar highly successful programmes (Student Associate Scheme (SAS) 2008-11). Whilst SAS aimed to encourage Associates into teaching as a career, a more profound unexpected impact on the pupils was discovered. Having students back in school transformed pupil aspirations particularly those in households that had never been to college or university (such as families of three generations unemployed).
We aim to get
  • 200 hospitality and catering students back to their secondary schools talking to 5,000 pupils
  • Student chefs will meet pupils, teaching staff and headteachers, increasing the visibility of this valuable subject, creating a talking point and photo opportunity in school of a successful ex-student.
  • Provide food teachers with first-hand up to date information about local courses and careers, so that they are better equipped to give accurate careers advice to pupils and parents during ‘options’ meetings
  • Forge a sustainable, long term partnership between local schools and colleges to increase recruitment to local catering and hospitality courses and provide support between them.
We will be launching a link to register around half term.
Schools Game Changer Registrations are open for 2018-19
Free game, student masterclasses and training
Register for the 2018-19 programme https://schoolsgamechanger1819.eventbrite.co.uk
Register here to apply for
– TEACHER TRAINING (Practical skills for GCSE and Vocational Level 1-3 courses)
– STUDENT MASTERCLASSES (led by trained Ambassadors)
– SUPPLY OF GAME FOR COOKING SESSIONS for 2018-19
Taste of Game and the Food Teachers Centre have come together to bring you training and resources that helps you teach the curriculum. A key aim is to upskill teachers in the preparation of game and supply schools directly with ingredients for cooking it. With training and support, we hope that you will use game confidently with your classes. The programme will match the GCSE and vocational course requirements so that 60,000 students will get a chance to experience how to prepare, cook and taste game before they leave school.
We hope that students will:
– Understand ‘provenance’ and how game is reared, prepared and cooked
– have tasted game, tried out some recipes and are familiar its taste, value and uses
– take home a positive message about game to the family shopper/cook, including its nutritional benefits and uses in a modern balanced diet.
All training is mapped to the GCSE and vocational examinaition courses with a focus on achieving better marks in the practical exams, and is mapped against the Food Teacher Professional Portfolio standards.
Coming up! Training and support for you
FOOD BOOST!
SATURDAY 3rd November 9.30-3.45
National Face to Face event at
University of West London, Ealing
This national training day will bring hundreds of food teachers together for a unique set of workshops and practical cooking skills sessions that focus on new qualifications (GCSE and Vocational Levels 1-3), reviewing your results and moving forward with planning and delivery.
Early Bird until 3rd October
 
Food Boost Key Note presenters: Louise Davies and Ross Morrison McGill
Keynote – Making sense and moving forward with the 2018 Results
Louise Davies – Founder (Food Teachers Centre)
This Food Boost Keynote will focus on
  • What we can learn from 2018’s exam results for GCSE and Vocational courses
  • How to improve your course and student performance
  • Developing an intervention plan for Y10-11
  • Intervention strategies that work
  • Free resources to improve your teaching
Your presenter:
As founder of the Food Teachers Centre, Louise has won awards for her work with the community (2018 Outstanding Contribution to D&T Excellence Award, Global Excellence 2017 Best Nutritional Health School Engagement programme and 2017 Best Public Health Sugar Reduction Awareness Campaign) and is recognized by Facebook as a Power Admin for one of the “most active, engaging and influential groups on the Facebook platform”. She works with the United Nations developing a White Paper on School Food for low income countries. She advised DfE on the new GCSE 2014-16, as well as being OFQUAL’s current subject expert for D&T, Food Preparation & Nutrition and Hospitality and Catering exams. Her teaching resources have been used all over the world for by D&T/Food teachers.

 

Keynote – Mark. Plan. Teach. in Food
Ross Morrison McGill – Teacher Toolkit
 

 

 
With teacher workload and mental health issues at record levels, ideas that work in the classroom to alleviate workload and support teacher wellbeing are essential. Ross offers food teachers a range of strategies and insights into ‘what teachers can do in the classroom’ and ‘why and how’ they work. Ross’s presentation is full of practical ideas which deliberately mirror the teaching process.
Mark. Plan. Teach.
  • shows how each stage of the teaching process informs the next, building a cyclical framework that underpins everything that food teachers do.
  • enables all food teachers to maximise the impact of their teaching and, in doing so, save time, reduce workload and take back control of the classroom.
Your presenter:
Ross Morrison McGill has been very popular at Food Teachers Centre events, as a D&T teacher and school leader with 23 years experience. He has written 3 books on teaching and is passionate about teacher well-being and teaching and learning. In 2010, he founded @TeacherToolkit, rapidly becoming one of the most popular websites for sharing resources and ideas around the world.
 
@TeacherToolkit, is the most followed teacher on Twitter in the UK. His practical, inspiring lesson ideas are what make him so successful. His 5 Minute Lesson Plan is used by teachers all over the world! In 2015 he was listed in the Debrett’s 500 as one of the ‘most influential people in Britain’ and in education. He is the bestselling author of 100 Ideas for Secondary Teachers: Outstanding Lessons and Teacher Toolkit.
 
Food Boost
Exam Focused workshops – Updates and Best Practice for 2018-19
  • Latest NEA and Unit Assessment advice
  • Getting to grips with NEA and Unit assessment for Year 11 –what does it mean, how to prepare for and plan assessment
  • How to maximise marks, challenge most able and support all learners
  • Resources for effective preparation and teaching
Food Boost Workshop presenters:
  • AQA GCSE – Barbara Monks, Food Teachers Centre
  • OCR GCSE – Sandra Heinze, Hall Mead School
  • EDUQAS GCSE – Jacqui Keepin, Food Teachers Centre
  • NCFE Food and Cookery L1/2– Caroline Gallagher, NCFE Curriculum Officer
  • BTEC L3 and Home Cooking Skills – Melanie Williams, Pearson/BTEC Subject Advisor for Skills Qualifications
  • WJEC Level 3 Diploma Food Science and Nutrition – Sheila Watts, Waddesdon School
  • WJEC Hospitality and Catering Level 1-2 – Judith Shackell, Brookfield Community School
  • Special Needs – We will also have a Special Needs teaching strand facilitated by Sarah Badzire, Clare Mount Specialist Sports College
Food Boost – Practical Skills focused workshops
Fine-tune and support your personal skills, from highly skilled university culinary skills tutors
  • Food presentation, styling and photography
  • Tricky pastries, pasta and enriched doughs
  • Knife skills with meat, fish and vegetables
  • Sauces, soufflés, setting, toppings, layers and fillings
These keynotes and workshops at Food Boost
from Only £150 early bird offer and free for trainees
Full day incl lunch 9.30-3.45pm
Bookings open

 

 

NEA Together – 12 regional events
Join your colleagues for a twilight group meeting, with video presentations and discussion to support this year’s NEA tasks
Only £20 Twilights after school
 
Location
Date
Book here
Wigan
Tues 25th Sept 4.30-6.30
Liverpool
Weds 26th Sept 4.30-6.30
Worthing
Thurs 27th Sept 4.30-6.30
Wolverhampton
Thurs 27th Sept 4.15-6.30
Exeter
Fri 28th Sept
4-6pm
Stockport
Tues 2nd Oct 4.30-6.30
South Yorkshire
Weds 3rd Oct 4-6pm
Newcastle
Thurs 4th Oct 4.30-6.30
Leicester
Thurs 4th Oct 4.30-6.30
Norwich
Tues 9th Oct 4-6.30
Southampton
Tues 9th Oct
4.30-6.30
Burton on
Trent
Weds 10th Oct 4.30-6.30
Mansfield
Thurs 11th Oct
4.30-6.30
Ipswich
Tues 16th Oct 4-6pm
Or if you cannot come buy all 8 video presentations via our digital ticket here

 

Introduction to Culinary Skills (3 day course)
22nd-24th October 2018
Westminster Kingsway College, London
£Fully funded

 

We are delighted to be working with the prestigious Westminster Kingsway College, London again to bring teachers, support staff and technicians who do not have any food qualifications a chance for training and recognition. This is a FULLY FUNDED three-day course Introduction to Culinary Skills’.
Course Description: The Westminster Introduction to Culinary Skills Certificate is an 18- hour hands-on certificate programme in professional cookery education that offers expert tuition, fit for purpose equipment and facilities, top-quality ingredients and tuition in classic and contemporary European recipes. In eighteen hours total, you will experience a comprehensive foundation in the art of preparation and cookery in modular formats.
1.Basic Food Preparation and Cooking
In this course module, you will learn the fundamentals of the science of preparation and cookery ranging from vegetables, fish, meat, poultry and farinaceous items. Cookery principles are addressed and an explanation of wet and dry methods developed. Extensive use of commodities to create professional dishes within the timeframe.
2.Introduction to Kitchen Equipment and Health and Safety
This module introduces you to the practice of working with professional equipment and the health and safety implications in the workplace. Developing knowledge and understanding of the types of kitchen equipment, utensils and knives appropriate.
3.Food Safety in Catering
This module will introduce you to the knowledge you will need to enable you to take personal responsibility for food safety as well as understand the basic principles of food safety necessary for working in the hospitality and catering industry preparing food. The unit identifies some of the necessary good practice including the legal requirements that must be applied to food, its storage and cooking, as well as the basic principles of good practice needed to keep and maintain food areas/kitchens clean and safe.
SPECIAL NOTES regarding this course
Certain criteria have to be met to release the funding. Please DO NOT APPLY unless:
  1. OPEN ONLY TO MEMBERS of the FOOD TEACHERS CENTRE
  2. You are over 19 years
    old, employed in the UK
  3. You have approval from
    your employer (you have to be employed in a school)
  4. You have to submit a
    completed and signed application form
  5. You have permission for
    release from school for three days, agreed funds from your school for
    travel and accommodation BEFORE you apply
  6. You can attend the FULL
    3-day course, attendance for part of the course is not permitted.
PRE – REGISTRATIONS ARE OPEN https://culinaryskillsoct2018.eventbrite.co.uk You will then need to complete and return a college application.BY 5th OCTOBER
THERE ARE LIMITED places, first completed applications secure a place. A waitlist will operate.
 
I would like to say a huge thank you to you and Chef Francis for the magnificent level 1 course in culinary Skills that I was lucky to take part in. Chef Francis advanced us all in such a short space of time and he has inspired me to cook and to be more confident in the kitchen. He is an excellent teacher and he made sure that we aimed high and produced the best work possible.'(teacher feedback from Feb 2018 course)
360° Food – 6 regional events
360º Food
Join your Food Teachers Centre Associate team – Barbara Monks, Julie Messenger, Barbara Rathmill, Joe Mann, Simon Gray and Jacqui Keepin for a three hour session (usually 3-6pm to minimise cover needed).
This session reviews what should you be teaching for best practice at Key Stage 3 and 4, some key classroom activities to motivate and deliver the content, and advice on the best free resources that you can use to save you time.
We’ll be looking at teaching:
  • Diet and health
  • Food Origins, choices and labelling
  • Cooking skills and food science
  • Food safety
£50 ONLY – DATES COMING SOON
Look out for Doncaster, Leicester, Northampton, Preston, Manchester, Exeter, Birmingham, Bristol or Newquay
GCSE Boost
– supporting your least able grades 1-4
Presenters: Louise Davies and Jacqui Keepin
This course focuses on the new GCSE and how it is possible to support lower ability learners through the course and improve their performance. It provides intervention strategies and ideas that you can implement immediately with your Y10 and Y11. This course covers all boards AQA, EDUQAS and OCR.

 

GCSE and your lower ability learners: Overview
  • Issues for lower abilities.
  • Some common SEND and how these can be supported in class
  • Choosing your board and exam. What are the alternatives to the GCSE exam for lower ability learners?
Back to Basics – Practical ideas to help with teaching and assessment
  • Focusing on essential content – knowledge organisers, targeting and simplifying
  • Tools that help the content stick, making learning fun, grouping and questionning
Assessment
  • Effective differentiation and providing different amounts of support during the assessment process, scaffolding and intervention within the JCQ regulations Practice, mocks, tests, self-review/assessment and preparation for NEA
  • Where to gain marks in NEA1 and NEA 2
  • Brain science and what this tells us about how to prepare students for the written paper
 
COMING SOON!
DATES for 2018-19 will be released shortly for:
LONDON
LEICESTER/NORTHANTS
MANCHESTER
LEEDS/SHEFFIELD
BIRMINGHAM
KENT
£180 – full day, lunch and delegate pack

 

No Cover needed for our on-line training:
On-Line Flexible Food Safety in Classrooms
Start and finish at any time! This is flexible 8 hour ‘home’ study, with experienced mentor support throughout, via phone email and on-line conferencing. Full accreditation. Only £120
Our on line course includes award of Level 2 Food Safety and accreditation for the national recognised framework for food teaching standards SECTION 9.1 to 9.6 ‘Implementing good hygiene and safety’ (listed in ‘Food teaching in secondary schools: A framework of knowledge and skills’ 2015 Public Health England, British Nutrition Foundation and Department for Education). Download this framework Here
 
This on-line course is designed for all who teach and support in food activities in schools.
 
Why do we recommend that you do this course and not just a Level 2?
This training leads Level 2 Food Safety certificate but offers much more for a practising food teacher. The course is delivered by experienced food teachers, so instead of a generic course about ‘Food Safety in Catering’ the content is delivered in the school context. It includes essential planning and teaching information, risk assessment and other documentation relating to safe working practices. It explains food hygiene and safety, personal hygiene and safety related directly to classroom practice.
ON-LINE Food Science Tutorials for teachers
What are Food Science Tutorials?
 
Food Science tutorials are recorded presentations by Barbara Monks for food teachers. They teach you the food science of proteins, fats and carbohydrates so that you can confidently answer your pupil’s questions. Three separate presentations cover the chemical and physical aspects of each of the major food groups. You can follow them at your own pace and they take you step by step.
The presentations include ideas for ways to teach food science with images and photos to support the teacher and suggestions for delivering food investigations (NEA 1) as required by all the examination boards. Coverage is designed to meet the needs of practical food work whilst also including molecular level science. Key terms from GCSE Food preparation and nutrition specifications are explained and related to practical work.
Tutorials are £40 each or £100 for the set of three.
How to purchase Food Science Tutorials. Get more details and buy here
‘A clear concise and supportive resource’. (teacher evaluation)
News from our Partners
Teflon™ Diamond Standard Awards
Young cooks on the path for success with the Teflon™ DSA
Life changing cookery competition gives young cooks a true taste of the industry.
Since its launch in 2012, the Teflon™ Diamond Standard Awards has become a fantastic platform for young aspiring cooks across the UK. The title of Keen Young Cook Winner is so highly regarded by participants and schools, that the cookery competition has had 60% of the finalists taking positive action from the competition.
More than just a cookery competition, the opportunities that the Teflon™ Diamond Standard Awards provide are endless, not only for the winner, but, for all finalists. Out of the 12 Keen Young Cook finalists, the annual competition saw 5 of them re-apply for the 2018 competition, with 3 of them reaching the final and one of them going on to win the coveted Specialised Chefs Scholarship at the Bournemouth & Poole College.
Ethan Kirkby first entered the competition in 2017, he re-entered the competition after taking on board the tips and knowledge gained from reaching the final the previous year. Alongside Sarah Blockley, he won the 2018 Keen Young Cooks category and both winners are looking to enrol this September. Despite not winning, 2017 finalist Harry Essex didn’t re-enter but has gone on to enrol on the Specialised Chefs Scholarship after encouragement he received from the competition. The 2017 Keen Young Cook Winner Harriet Morgan-Barstow, continues to blossom as she is currently on placement at the Dorchester Hotel since starting her course. She also joined the panel as a guest judge for the 2018 National Final.
Entries are currently open for the 2019 Teflon™ Diamond Standard Awards and can be submitted individually or via schools and colleges. Entries close on 31st October 2018 with the national final scheduled for 23rd January 2019 at the Waitrose Cookery School, London. For more information on the competition and to enter please visit www.teflondsa.co.uk.
Schools Price! AQA or EDUQAS Revision Guide £3.99
COLLINS AQA & EDUQAS GCSE revision guide.
These two books are a must for any school, as they contain key information, worksheets and practice papers for either AQA or EDUQAS courses. Take your pick!
This new EDUQAS book has similar content to AQA version, but has EDUQAS style exam papers (two) and the content is divided into sections that reflect the EDUQAS specification. Schools price £3.99
Based on new research that proves repeated practice testing is more effective than repeated study, this revision series is guaranteed to help students achieve the best results.
  • Clear and accessible explanations
  • Concise revision notes
  • Seven practice opportunities for every topic covered in GCSE.
Best wishes from the Food Teachers Centre team
Volunteer Associates and Ambassadors throughout the UK with a passion for ‘Better Food Teaching’.

 

The Food Teachers Centre is a place of:

 


  •  

    creative and innovative ideas and action

     

 


  •  

    practical solutions

     

 

 


  •  

    learning and sharing

     

 

 

If your organisation or company would like to work with us – please do get in touch at info@foodteacherscentre.co.uk

 

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Food Teachers Centre August 2018 Newsletter

 

GCSE Results

Day 2018 News

We hope that this year’s results – GCSE and Vocational Courses brought the results that you deserve.
Please excuse our intrusion into your holday break, but we thought that you may like to know how your school has done compared with other schools in your locality, and for us to share the national average for the new GCSE.
We do hope that your results are as you expected and whatever your outcomes, we would like to extend our thanks and praise for the hard work and dedication that all food teachers have shown in implementing this new course under difficult circumstances of competing school subject priorities, budget cuts and the shortest lead time for development we have seen ever.
Everyone should be aware that the government reformulated GCSEs to make them harder to be in line with international standards. 2018 is the first cohort of the new Food Preparation and Nutrition GCSE – this was indeed the only new GCSE brought in by the government in their committment to make sure that every young person had the opportunity to learn to cook and learn about nutrition. As the first cohort, the candidates have not been disadvantaged as OFQUAL and exam boards have made sure that results are fair compared to previous years.
The Food Teachers Centre attended an OFQUAL briefing to hear Sally Collier, head of the Ofqual assessment, reassure teachers, parents and students – saying that although the new exams were more testing, the final grades would be fairly distributed and in the same way as in previous years.
The National Average for Food Preparation and Nutrition was 62.3% (Grades 4-9, equivalent A-C)
Here is a visual map of England by OFQUAL that shows the national results (best results being darkest)
This chart shows the results county by county.
County
Number of Students Entered
Average Grades 4-9 (A-C)
Northumberland
365
51.9
Cumbria
500
56.4
Tyne and Wear
685
65.5
Durham
580
67.7
Lancashire
1455
64.9
North Yorkshire
1145
63.6
East Riding of Yorkshire
490
64.7
West Yorkshire
2145
64.5
Greater Manchester
2740
63.1
Merseyside
845
61.5
Cheshire
915
61.6
Derbyshire
980
58.0
South Yorkshire
1040
59.2
Lincolnshire
845
59.5
Nottinghamshire
1000
57.3
Staffordshire
860
58.8
Shropshire
495
63.9
West Midlands
2375
55.7
Warwickshire
625
69.3
Leicestershire
1080
62.0
Rutland
95
64.6
Norfolk
975
62.5
Cambridgeshire
560
60.2
Northamptonshire
650
62.7
Gloucestershire
965
63.5
Worcestershire
755
58.2
Herefordshire
340
57.5
Oxfordshire
575
64.6
Buckinghamshire
780
62.6
Bedfordshire
520
61.4
Hertfordshire
1415
70.1
Suffolk
1015
65.6
Essex
1790
60.6
Greater London
4445
61.0
Berkshire
750
71.0
Wiltshire
630
61.6
Somerset
1050
59.9
Bristol
160
69.6
Devon
1265
58.6
Cornwall
700
62.5
Dorset
965
68.4
Hampshire
1905
60.3
Isle of Wight
90
68.5
West Sussex
795
61.7
Surrey
1135
72.6
East Sussex
800
62.5
Kent
1250
64.2
England Total
47540
62.3
Food Preparation and Nutrition compared to other subjects (grades 4 and above, all ages)
This shows that GCSE Food Preparation and Nutrition is NO SOFT OPTION, it is as hard to pass as English and Maths!
 
Food Preparation and Nutrition Grades 4-9
62.3%
Art and Design
75%
Science (biology, chemistry, physics)
90% ??*
History
63.7%
Geography
64.5%
Maths
59.6%
English
62%
Modern Foreign Languages
69.7%
Music
74.7%
For further information https://analytics.ofqual.gov.uk/
Sciences* may be fault on OFQUAL
 
 
Map of England
Old and new grades reminder
What to do next?

 

If your results are disappointing we suggest:
  1. Read the Moderators report on your NEA assessment for tips. If your board provides advice and support, send them spevcific questions. Consider becoming a moderator to understand the process better.
  2. Read the Senior/Chief examiners report on the exam and check what is said about the exam paper.
  3. Check that your school is providing the minimum exam board and OFQUAL requirements for the teaching and assessment of the GCSE. Turn this into an action plan to discuss with your senior leaders and exam officers. This should include:
  • 120 guided learning hours before assessement takes place
  • Sufficient preparation and practice time ahead of NEA release to candidates
  • Adequate provision for practical work for NEA 2
  • 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

  • register for our 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 acces valuable traning :
    • Attend ‘Food Boost’ on Saturday 3rd November – we will be reviewing all the exam results and there are workshops for each exam course to help you improve and gain clarity and great ideas
    • Attend ‘GCSE Boost for levels 1-4’ if you are concerned that your lower ability and borderline candidates would benefit from planned interventions
    • Attend ‘Schools Game Changer’ if you are looking for extra NEA 2 help
    • Register and Learn at your own pace with ‘Barbara Monk’s Food Science Tutorials’ if you need help in building your subject knowledge and ideas for teaching how to apply the science.
  • register for our free mentoring programme, so that you can be matched with an experienced teacher who teaches the same board, who will be able to offer you advice and guidance. Sign up here.
Coming up! Training days to help you
FOOD BOOST!
SATURDAY 3rd November 9.30-3.45
National Face to Face event at
University of West London, Ealing
This national training day will bring hundreds of food teachers together for a unique set of workshops and practical cooking skills sessions that focus on new qualifications (GCSE and Vocational Levels 1-3), reviewing your results and moving forward with planning and delivery. Bookings open soon
 
Food Boost Key Note presenters: Louise Davies and Ross Morrison McGill
Keynote – Making sense and moving forward with the 2018 Results
Louise Davies – Founder (Food Teachers Centre)
This Food Boost Keynote will focus on
  • What we can learn from 2018’s exam results for GCSE and Vocational courses
  • How to improve your course and student performance
  • Developing an intervention plan for Y10-11
  • Intervention strategies that work
  • Free resources to improve your teaching
Your presenter:
As founder of the Food Teachers Centre, Louise has won awards for her work with the community (2018 Outstanding Contribution to D&T Excellence Award, Global Excellence 2017 Best Nutritional Health School Engagement programme and 2017 Best Public Health Sugar Reduction Awareness Campaign) and is recognized by Facebook as a Power Admin for one of the “most active, engaging and influential groups on the Facebook platform”. She works with the United Nations developing a White Paper on School Food for low income countries. She advised DfE on the new GCSE 2014-16, as well as being OFQUAL’s current subject expert for D&T, Food Preparation & Nutrition and Hospitality and Catering exams. Her teaching resources have been used all over the world for by D&T/Food teachers.

 

Keynote – Mark. Plan. Teach. in Food
Ross Morrison McGill – Teacher Toolkit
 

 

 
With teacher workload and mental health issues at record levels, ideas that work in the classroom to alleviate workload and support teacher wellbeing are essential. Ross offers food teachers a range of strategies and insights into ‘what teachers can do in the classroom’ and ‘why and how’ they work. Ross’s presentation is full of practical ideas which deliberately mirror the teaching process.
Mark. Plan. Teach.
  • shows how each stage of the teaching process informs the next, building a cyclical framework that underpins everything that food teachers do.
  • enables all food teachers to maximise the impact of their teaching and, in doing so, save time, reduce workload and take back control of the classroom.
Your presenter:
Ross Morrison McGill has been very popular at Food Teachers Centre events, as a D&T teacher and school leader with 23 years experience. He has written 3 books on teaching and is passionate about teacher well-being and teaching and learning. In 2010, he founded @TeacherToolkit, rapidly becoming one of the most popular websites for sharing resources and ideas around the world.
 
@TeacherToolkit, is the most followed teacher on Twitter in the UK. His practical, inspiring lesson ideas are what make him so successful. His 5 Minute Lesson Plan is used by teachers all over the world! In 2015 he was listed in the Debrett’s 500 as one of the ‘most influential people in Britain’ and in education. He is the bestselling author of 100 Ideas for Secondary Teachers: Outstanding Lessons and Teacher Toolkit.
 
Food Boost
Exam Focused workshops – Updates and Best Practice for 2018-19
  • Latest NEA and Unit Assessment advice
  • Getting to grips with NEA and Unit assessment for Year 11 –what does it mean, how to prepare for and plan assessment
  • How to maximise marks, challenge most able and support all learners
  • Resources for effective preparation and teaching
Food Boost Workshop presenters:
  • AQA GCSE – Barbara Monks, Food Teachers Centre
  • OCR GCSE – Sandra Heinze, Hall Mead School
  • EDUQAS GCSE – Jacqui Keepin, Food Teachers Centre
  • NCFE Food and Cookery L1/2– Caroline Gallagher, NCFE Curriculum Officer
  • BTEC L1-3 and Home Cooking Skills – Melanie Williams, Pearson/BTEC Subject Advisor for Skills Qualifications
  • WJEC Level 3 Diploma Food Science and Nutrition – Sheila Watts, Waddesdon School
  • WJEC Hospitality and Catering Level 1-2 – Judith Shackell, Brookfield Community School
  • Special Needs – We will also have a Special Needs teaching strand facilitated by Sarah Badzire, Clare Mount Specialist Sports College
Food Boost – Practical Skills focused workshops
Fine-tune and support your personal skills, from highly skilled university culinary skills tutors
  • Food presentation, styling and photography
  • Tricky pastries, pasta and enriched doughs
  • Knife skills with meat, fish and vegetables
  • Sauces, soufflés, setting, toppings, layers and fillings
These keynotes and workshops at Food Boost
from Only £150 early bird offer and free for trainees
Full day incl lunch 9.30-3.45pm
Bookings open soon

 

 

NEA Together – 12 regional events
NEA Together
Join your colleagues for a twilight or saturday morning group meeting, with video presentations and discussion to support this year’s NEA tasks.
These regional events will take place:
Sheffield, Norwich, Southampton, Leicester, Worthing, Wigan, Newcastle, Exeter, Ipswich, Liverpool, Nottingham, Harrogate.
£20 ONLY – DATES COMING SOON
360° Food – 6 regional events
360º Food
Join your Food Teachers Centre Associate team – Barbara Monks, Julie Messenger, Barbara Rathmill, Joe Mann, Simon Gray and Jacqui Keepin for a three hour session (usually 3-6pm to minimise cover needed).
This session reviews what should you be teaching for best practice at Key Stage 3 and 4, some key classroom activities to motivate and deliver the content, and advice on the best free resources that you can use to save you time.
We’ll be looking at teaching:
  • Diet and health
  • Food Origins, choices and labelling
  • Cooking skills and food science
  • Food safety
£50 ONLY – DATES COMING SOON
Look out for Doncaster, Leicester, Northampton, Preston, Manchester, Exeter, Birmingham, Bristol or Newquay
GCSE Boost
– supporting your least able grades 1-4
Presenters: Louise Davies and Jacqui Keepin
This course focuses on the new GCSE and how it is possible to support lower ability learners through the course and improve their performance. It provides intervention strategies and ideas that you can implement immediately with your Y10 and Y11. This course covers all boards AQA, EDUQAS and OCR.

 

GCSE and your lower ability learners: Overview
  • Issues for lower abilities.
  • Some common SEND and how these can be supported in class
  • Choosing your board and exam. What are the alternatives to the GCSE exam for lower ability learners?
Back to Basics – Practical ideas to help with teaching and assessment
  • Focusing on essential content – knowledge organisers, targeting and simplifying
  • Tools that help the content stick, making learning fun, grouping and questionning
Assessment
  • Effective differentiation and providing different amounts of support during the assessment process, scaffolding and intervention within the JCQ regulations Practice, mocks, tests, self-review/assessment and preparation for NEA
  • Where to gain marks in NEA1 and NEA 2
  • Brain science and what this tells us about how to prepare students for the written paper
 
COMING SOON!
DATES for 2018-19 will be released shortly for:
LONDON
LEICESTER/NORTHANTS
MANCHESTER
LEEDS/SHEFFIELD
BIRMINGHAM
KENT
£180 – full day, lunch and delegate pack

 

No Cover needed for our on-line training:
On-Line Flexible Food Safety in Classrooms
Start and finish at any time! This is flexible 8 hour ‘home’ study, with experienced mentor support throughout, via phone email and on-line conferencing. Full accreditation. Only £120
Our on line course includes award of Level 2 Food Safety and accreditation for the national recognised framework for food teaching standards SECTION 9.1 to 9.6 ‘Implementing good hygiene and safety’ (listed in ‘Food teaching in secondary schools: A framework of knowledge and skills’ 2015 Public Health England, British Nutrition Foundation and Department for Education). Download this framework Here
 
This on-line course is designed for all who teach and support in food activities in schools.
 
Why do we recommend that you do this course and not just a Level 2?
This training leads Level 2 Food Safety certificate but offers much more for a practising food teacher. The course is delivered by experienced food teachers, so instead of a generic course about ‘Food Safety in Catering’ the content is delivered in the school context. It includes essential planning and teaching information, risk assessment and other documentation relating to safe working practices. It explains food hygiene and safety, personal hygiene and safety related directly to classroom practice.
ON-LINE Food Science Tutorials for teachers
What are Food Science Tutorials?
 
Food Science tutorials are recorded presentations by Barbara Monks for food teachers. They teach you the food science of proteins, fats and carbohydrates so that you can confidently answer your pupil’s questions. Three separate presentations cover the chemical and physical aspects of each of the major food groups. You can follow them at your own pace and they take you step by step.
The presentations include ideas for ways to teach food science with images and photos to support the teacher and suggestions for delivering food investigations (NEA 1) as required by all the examination boards. Coverage is designed to meet the needs of practical food work whilst also including molecular level science. Key terms from GCSE Food preparation and nutrition specifications are explained and related to practical work.
Tutorials are £40 each or £100 for the set of three.
How to purchase Food Science Tutorials. Get more details and buy here
‘A clear concise and supportive resource’. (teacher evaluation)
Schools Price! AQA or EDUQAS Revision Guide £3.99
COLLINS AQA & EDUQAS GCSE revision guide.
These two books are a must for any school, as they contain key information, worksheets and practice papers for either AQA or EDUQAS courses. Take your pick!
This new EDUQAS book has similar content to AQA version, but has EDUQAS style exam papers (two) and the content is divided into sections that reflect the EDUQAS specification. Schools price £3.99
Based on new research that proves repeated practice testing is more effective than repeated study, this revision series is guaranteed to help students achieve the best results.
  • Clear and accessible explanations
  • Concise revision notes
  • Seven practice opportunities for every topic covered in GCSE.
Best wishes from the Food Teachers Centre team
Volunteer Associates and Ambassadors throughout the UK with a passion for ‘Better Food Teaching’.

 

The Food Teachers Centre is a place of:

 


  •  

    creative and innovative ideas and action

     

 


  •  

    practical solutions

     

 

 


  •  

    learning and sharing

     

 

 

If your organisation or company would like to work with us – please do get in touch at info@foodteacherscentre.co.uk

 

www.foodteacherscentre.co.uk
You can always unsubscribe Unsubscribe / Change Profile
Bright Ideas Food and Health Consulting Ltd Registered Office 69-71 East Street Epsom Surrey KT17 1BP Registered No 9096275 VAT No 189 4024 84

 

Posted in Cooking, Cooking skills, News, Teaching


Food Teachers Centre Summer Newsletter 2018

 

Summer Term 2018 News
[NAME] Good Luck with GCSE and other exams in your school this summer
We know that many of you are preparing for the first ever written paper for GCSE Food Preparation and Nutrition this week. It is both nerve-racking and exciting. Good Luck to everyone!
1 New Revision Resources – free and low cost
We are really pleased that SENECA managed to get a beta version of their free new revision app out in time for many of your classes. If you have not seen it, it wont be too late for your Year 10s who are going into Year 11. Access the app
It was also good to see the Collins EDUQAS revision guide reach schools in time.
2. Volunteers needed – Bags of Taste
We are asking around to see if any teachers know of people that might have time to volunteer for Bags of Taste. We are happy to be promoting this project, you can find out more by visiting the Bags of Taste website or watching the BBC documentary about them. There are things that we all care about:
  • Tackling health inequalities through food
  • Delicious recipes for less than £1 a portion
  • Cooking courses that drive behaviour change
  • Volunteering opportunities
They have just started a new group in Sheffield, so feel free to see if you can help them get set up, or check out the others around the country too.
3. Facebook improvements
Recently Facebook have been letting us test some great new features to make our closed group an even better place to share good practice and learn from each other. We have used the Polls feature to do surveys in the past and this has been updated. We are also making great use of the new TOPICS (these are threads where posts about the same thing can be grouped under a Topic). We have made good use of this to post all the vacancies and job hunters in one place to make it easy to look for a new job or find staff. Come inside the group, as many of these features do not work if you only view the posts in your newsfeed.
4. KickStart programme for NEETS
Springboard’s KickStart programme specialises in supporting young people, who are at risk of leaving full-time education without a positive outcome (i.e. Not in Education, Employment or Training), towards further education opportunities, apprenticeships and/or careers in the hospitality, leisure and tourism industry.
The programme offers one week of employability skills and personal capabilities training, two week work placements within Springboard’s hospitality Business Partners, and over six months aftercare to support sustained education, apprenticeship, and/or job outcomes
 
 
 
 
Have a great Healthy Eating Week!
Competitions can help give food teaching a high profile in your school
Well Done to Alan Kaid, Subject Leader for Food Preparation and Nutrition and BTEC Level 3 Hospitality at Emirates International School. Alan attended a Food Teachers Centre training event last year. He was so inspired by the keynote from Louise, that he took her advice and entered his pupils for a competition, to raise the profile of the subject in his school. You can watch the grand final TV show here – Amazing
Congratulations to our first group to achieve
‘Introduction to Culinary Skills Certificate’ (City and Guilds and Westminster Kingsway College accredited)
This course is designed for those with no food qualifications, and for some, is their first food accreditation. A presentation will be held for them, and their guests on THURSDAY 12th July. But if you would like to attend, please RSVP here.
Everyone will be presented with a certificate and ‘In a Class of Its Own’ Book.
Congratulations to:
 
Jen Allwood
Ivana Al-Sakkaf
Anthea Baker
Kate Bravo
Fiona Budd
Veronica De Silva
Julie Greatorex
Debbie Neal
Kate O’Sullivan
Claire Parsons
Marie Sylvester
Elzbieta Szumielewicz
Jennifer Whalley

Schools Game Changer programme
Master classes have been taking place all over the country
 
Taste of Game masterclasses are delivered across the country and include:
– where game comes from, and what the different meats are
– key skills such as portioning, mincing and cooking game
– cooking and tasting great game (pheasant) recipes.
This is then followed up with a free game delivery for the class to be able to implement their new skills.
Look for for the new registration in the autumn ready fo the new game season.
Summer Term Food Teachers Centre events
Don’t miss our award winning training events
Free books for all our attendees! Great resources to give away.
Food Science Face to Face Friday 29th June, University of West LONDON
Presenters: Stefan Gates, plus Food Teachers Centre Associates – Louise Davies, Barbara Monks, Barbara Rathmill, Jacqui Keepin, Julie Messenger, Sally Rowe (Chancellors School), Sheila Watts (Waddesdon School), Sandra Heinze (Hall Mead School), Frances Meek and Alex White (British Nutrition Foundation), Dr Caroline Millman (with Chilled Food Association and Sheffield hallam University), and John Bassett (Institute of Food Science and Technology, Love Food Love Science).
For those teaching GCSE Food Preparation and Nutrition, and Level 3 Diploma in Food Science and Nutrition. There will be an exciting combination of food science demonstrations, presentations on careers and skills needed in the food science industry and workshops of best practice in delivering the current GCSE (AQA, EDUQAS, OCR) and WJEC Diploma courses.
Key Note presenter
Stefan Gates is a television presenter, author, broadcaster and live-show performer who writes mostly about food and science. You will have seen his recent BBC programmes – Secret Life of your Favourite Dishes and Gasto Lab. He has written six books about extraordinary food and cooking, and has presented 14 TV series mostly for the BBC, including Cooking in the Danger Zone about unusual food from the world’s more dangerous and difficult places. He develops half of these TV series himself, including the CBBC children’s food adventure series Gastronuts and Incredible Edibles. Stefan presented BBC One’s Food Factory.
A full day packed with workshops and presentations to help you:
– Make food science exciting for your pupils, so that they remember and apply key concepts when investigating and cooking
– Improve performance in GCSE and Level 3 Diploma with tips and best practice from experienced practitioners teaching these courses in their schools
– Save time by learning about new high-quality teaching resources and how to plan, teach and assess your course effectively. This event covers all aspects of food science including
o Microbiology and food safety
o Functional properties of nutrients and ingredients
o Nutrition
o Future Food and sustainability issues
– Update your understanding of careers in the food science and technology sector, so that you can speak confidently to parents and students about future skills
Attend an exam board specific workshop to embed the teaching of food science in KS3, GCSE and beyond, including advice on improving the management of NEA and GCSE.
DRAFT PROGRAMME

 

9.30-
10.20
Introduction:
WelcomeJames Edmunds, Dean of
London Geller College of Hospitality and Tourism
‘Why Food Science is so important for young
people’
Louise Davies, Founder of The Food Teachers Centre
‘Careers and Future Skills’
John
Bassett, Policy and Scientific
Development Director of the Institute of Food Science and Technology
(IFST)
10.30-
11.50
Exam focused workshops – embedding the teaching
of food science in KS3, GCSE and beyond advice on improving the management of
NEA and performance in GCSE. How to
plan, teach and assess.
Choice of 3
1. Focus on AQA (Barbara
Monks, Food Teachers Centre)
2. Focus on EDUQAS (Jacqui
Keepin, Food Teachers Centre)
3. Focus on OCR (Sandra
Heinze, Hall Mead School)
12.00-
12.40
12.45-1.30
Workshops- for GCSE and Level 3
Diploma/Certificate
Workshop 1 (Choice of 4)
·
1a Sensory Science (Jack and Scott, University of West London)
·
1b How to develop and deliver the new Level 3 Certificate and
Diploma WJEC Year 12 Unit 1 (Sally
Rowe, Chancellors School)
·
1c Ensuring Food is Safe to Eat (Barbara Rathmill, Food Teachers
Centre)
·
1d Meeting the Nutritional Needs of Specific Groups (Frances Meek
and Alex White, British Nutrition Foundation)
Workshop 2 (Choice of 4)
·
2a Sensory Science (Jack and Scott, University of West London)
·
2b How to develop and deliver the new Level 3 Certificate and
Diploma WJEC Year 13 Unit 2 and 3 (Sheila Watts, Waddesdon School)

2c Bug Club – free food safety resources and
activities to inspire and inform (Dr Caroline Millman, with Chilled Education
from Sheffield Hallam University)
 
·
2d Current Issues in Food Science and Nutrition (Frances Meek and
Alex White, British Nutrition Foundation)
1.30
Lunch
2.15-3.30
3.45
Keynote presentation – Stefan Gates
Bringing Food Science to life – great fun activities and ways of showing science principles
Teacher
Discussion with Stefan on Resources for teaching

 

Only 100 places at this event
£190 +VAT
with kind support of the University of West London
GCSE Boost
– supporting your least able grades 1-4
Presenters: Louise Davies and Jacqui Keepin
This course focuses on the new GCSE and how it is possible to support lower ability learners through the course and improve their performance. It provides intervention strategies and ideas that you can implement immediately with your Y10 and Y11. This course covers all boards AQA, EDUQAS and OCR.
£180 +VAT
For further information please click on any of the links

 

GCSE and your lower ability learners: Overview
– What are the issues for lower ability learners on the new courses and how can they be addressed?
– Some common SEND and how these can be supported in class
o Specific Learning Difficulties such as Dyslexia, Dyspraxia
o Moderate Learning Difficulties
– Choosing your board and exam. What are the alternatives to the GCSE exam for lower ability learners?
– Examining the specific issues in your group and developing an intervention plan to increase performance
Back to Basics – Practical ideas to help with teaching and assessment
Planning and teaching
– Focusing on essential content – knowledge organisers, targeting and simplifying
– Tools that help the content stick, making learning fun
– Grouping students for support, but also depth and challenge
– Questioning techniques to build knowledge and understanding
– Focusing on key practical skills and developing higher level skills over time
– Working to strengths and building confidence and independence
Assessment
– Effective differentiation and providing different amounts of support during the assessment process, scaffolding and intervention within the JCQ regulations
– Practice, mocks, tests, self-review/assessment and preparation for NEA
– Where to gain marks in NEA1
– Where to gain marks in NEA 2
– Brain science and what this tells us about how to prepare students for the written paper

 

 

Bristol
University
of West England
Tuesday 26th June
Liverpool
Everton
Football Club
Monday 2nd July
Wembley,
London (1)
Weds 4th July
Finishes at 4.45pm
*extended day with restaurant
tour and chef demonstration of high level skills
Mansfield
Frederick
Gent School
Tuesday 3rd July
Southampton
Brookfield
School
Wednesday 11th July
Victoria,
London (2)
Westminster
Kingsway College
Thursday 12th July

 

GCSE Best Practice – practical skills and outstanding teacher led workshop
Presenters: Simon Gray and guest teacher presenters
Each workshop focuses on a particular exam course. There are two parts to the day. In the morning, you will work alongside an experienced teacher practitioner who guides you through how they have successfully planned and taught the course, how they have addressed issues and gained good performance from their students. The afternoon is a hands-on practical skills session to develop your knowledge understanding and personal skills.
£180 +VAT
For further information please click on any of the links

 

Planning and teaching your exam course – Guest Teacher presenter
– What Year 9 looks like to prepare for the exam course
– How to approach options evenings, options choices and selling the course
– Getting started in Y10 – inspiration to motivate students at the start of the course and setting boundaries and expectations, getting parents and the rest of the school on board
– Developing knowledge and practical skills side by side throughout Y10 – ideas for lessons that work
– Setting homework, assessments and mocks.
– Approaching Year 11 scheme of work – what it looks like
– Getting help with scheduling and organizing NEA– issues and solutions
– Giving generic feedback and supporting all abilities
– Revision for the examination and strategies for approaching the paper.
Demonstration and skills practical: Achieving higher mark bands in GCSE practical assessments whilst supporting all learners
– Learn recipes, skills and techniques that are considered higher level practical skills
– Learn how to teach styling and presentation skills so that your students gain better marks
– Develop effective teaching strategies and techniques for practical lessons, understand common mistakes and shortcuts to deliver quality dishes
– Understand practical mark schemes and how to incorporate expected skill levels
– Select and use commodities to achieve higher mark bands
– Conducting practical assessments

 

Exam
Date and Location
More information and Bookings
AQA – GCSE Food Preparation and Nutrition
Exeter
Saturday 23rd June 2018
Simon
Gray with Joe Mann, St Lukes
Science and Sports College
EDUQASGCSE Food Preparation and Nutrition
London
Monday 25th June 2018
Simon
Gray with Jayne Hill
AQA – GCSE Food Preparation and Nutrition
Manchester
Tues
26th June 2018
Simon Gray with Adanna Uzoigwe, Trinity
High
EDUQASGCSE Food Preparation and Nutrition
Altrincham
Monday 9th July
Simon
Gray with Natalie Eastwood,
Altrincham college
AQA – GCSE Food Preparation and Nutrition
Leicestershire
Weds 11th July 2018
Simon
Gray with Natalie Tebbatt,
Lutterworth High School
Looking
for OCR?
See our Food Science event on 29th June in
London for OCR specific workshop, led by Sandra Heinze, Hall Mead
School
All teachers will be given access to a Digital delegate folder that will contain the presentations, example recipes, checklists and handouts that you can use with your classes.
NOTE NEW Date for your diary
Bookings open later in the year
SATURDAY 3rd November – University of West London
Our next face to face!
Plenty of different workshops:
  • Teaching GCSE and vocational exams – focus on improving student results
  • Hands on practical workshops on high level skills
MORE TRAINING for Teachers and Technicians
On-Line Flexible Food Safety in Classrooms
Start and finish at any time! This is flexible 8 hour ‘home’ study, with experienced mentor support throughout, via phone email and on-line conferencing. Full accreditation. Only £120
Our on line course includes award of Level 2 Food Safety and accreditation for the national recognised framework for food teaching standards SECTION 9.1 to 9.6 ‘Implementing good hygiene and safety’ (listed in ‘Food teaching in secondary schools: A framework of knowledge and skills’ 2015 Public Health England, British Nutrition Foundation and Department for Education). Download this framework Here
 
This on-line course is designed for all who teach and support in food activities in school, this includes teachers, technicians, teaching assistants / higher-level teaching assistants, trainee teachers, special needs support staff and cookery club leaders.
 
Why do we recommend that you do this course and not just a Level 2?
This training leads Level 2 Food Safety certificate but offers much more for a practising food teacher. The course is delivered by experienced food teachers, so instead of a generic course about ‘Food Safety in Catering’ the content is delivered in the school context. It includes essential planning and teaching information, risk assessment and other documentation relating to safe working practices. It explains food hygiene and safety, personal hygiene and safety related directly to classroom practice.
One day training still available
Face to Face Food Safety in Classrooms, London
Friday 6th July only £150, with Julie Messenger
ON-LINE Food Science Tutorials for teachers
What are Food Science Tutorials?
 
Food Science tutorials are recorded presentations by Barbara Monks for food teachers. They teach you the food science of proteins, fats and carbohydrates so that you can confidently answer your pupil’s questions. Three separate presentations cover the chemical and physical aspects of each of the major food groups. You can follow them at your own pace and they take you step by step.
The presentations include ideas for ways to teach food science with images and photos to support the teacher and suggestions for delivering food investigations (NEA 1) as required by all the examination boards. Coverage is designed to meet the needs of practical food work whilst also including molecular level science. Key terms from GCSE Food preparation and nutrition specifications are explained and related to practical work.
Tutorials are £40 each or £100 for the set of three.
How to purchase Food Science Tutorials. Get more details and buy here
‘A clear concise and supportive resource’. (teacher evaluation)
Schools Price! EDUQAS Revision Guide £3.99
Look our for the new COLLINS EDUQAS GCSE revision guide.
Free at all our summer term events
This book has similar content to AQA version, but has EDUQAS style exam papers (two) and the content is divided into sections that reflect the EDUQAS specification. Schools price £3.99
Based on new research that proves repeated practice testing is more effective than repeated study, this revision series is guaranteed to help students achieve the best results.
  • Clear and accessible explanations
  • Concise revision notes
  • Seven practice opportunities for every topic covered in GCSE.
Well Done to Jordi Major and Sheila Watts, who won our award for the most helpful community contributors for March and April 2018 respectively
Best wishes from the Food Teachers Centre team
Volunteer Associates and Ambassadors throughout the UK with a passion for ‘Better Food Teaching’.

 

The Food Teachers Centre is a place of:

 


  •  

    creative and innovative ideas and action

     

 


  •  

    practical solutions

     

 

 


  •  

    learning and sharing

     

 

 

If your organisation or company would like to work with us – please do get in touch at info@foodteacherscentre.co.uk

 

www.foodteacherscentre.co.uk
You can always unsubscribe Unsubscribe / Change Profile
Bright Ideas Food and Health Consulting Ltd Registered Office 69-71 East Street Epsom Surrey KT17 1BP Registered No 9096275 VAT No 189 4024 84

 

Posted in Cooking, Cooking skills, Event, News, Teaching


Food Teachers Centre Easter Newsletter 2018





Easter Break 2018 News
Happy Easter [NAME]

We know that the Easter holidays will be a busy time for teachers with marking and preparing for the summer term exams, so the whole team are on standby to answer your questions in the on-line community.
Outstanding Contribution to Design and Technology Award
Congratulations to Louise, Founder of the Food Teachers Centre as she received the highest award possible from the D&T Association at a ceremony at the end of March.

Her nomination was voted for by the Board of Trustees as:
“a tireless innovator, established and acknowledged as an outstanding leader in the field, for well over a quarter of a century. Louise inspires great loyalty from those she leads and works with.

An early high achiever, going from teaching to teacher education at a young age, she became Deputy Director of the Royal College of Art Schools Technology Project in the 1990s, developing much of the early work in food as relevant to a society largely dependent on industrial scale production. She went on the provide a strong voice for the subject at the Qualifications and Curriculum Authority (QCA) and subsequently the Design and Technology Association. The latter benefitted from her clear understanding of the relationship of food education to D&T, strong links with industry and her effective networking.

Having founded the Food Teachers Centre, Louise remains at the forefront of food education nationally providing training to 5,000 teachers over the last two years alone. She works to support all pupils and has been particularly strong in championing provision for those with different learning needs, including a new publication in 2017.

As an independent consultant, she remains a powerful voice recently co-opted by the United Nations as a contributor to their food and nutrition education white paper and conference.

Louise is an inspiration to thousands, as a producer of materials to support teachers and learners throughout the UK and beyond and a passionate advocate for the subject”.

Give food teaching a high profile in your school
Alan Kaid, Subject Leader for Food Preparation and Nutrition and BTEC Level 3 Hospitality at Emirates International School attended a Food Teachers Centre training event last year. He was so inspired by the keynote from Louise, that he decided to take her advice and enter his pupils for a competition, to raise the profile of the subject in his school.
Alan describes what happens next…. ‘What dreams are made of!’
The winners of TV reality show “Foodshala” Emirates International School Jumeirah (EISJ) proudly hold the Champions cup pictured with Principal Mr David Hicks.
The competition is the first of its kind over 50 schools participated to win the prize for master chef and an exciting trip Disneyland. Only 13 schools were entered into the league rounds, EISJ being the last of the qualifiers. Our three student contestants were Taksh Giridhar Grade 9, Vashitaa Prasad Grade 7 and Yehia Alhelaly Grade 2. Yehia had showed much flair demonstrating his culinary skills, cooking throughout each of the rounds. The competition was tough and very competitive with young talented chefs throughout the region. Yehia, Taksh and Varshitaa practiced every day so that they could perform at their very best planning, cooking and trying out new recipe twists. The days would be long and tiresome before the camera crew were ready to finally film and shoot.
The first aspects the judges looked for was the idea, and taste, appearance, the range of technical skills used and the presentation and execution of the dish. Each judge was selectively picked with key titles from around the region, celebrity chefs included Iranian Michelin Chef Mansour Memarian and Spanish Chef Mariano Andres Puerta.
Recognised for his Indian cuisines Celebrity Chef Sanjeev Kapoor, entrepreneur, writer and television personality was to judge the finals based on the theme “A meal fit for a king”. Teams were required to prepare and cook a starter, main course and dessert within 2 hours of cooking time; the clock was ticking as Sanjeev made his round to each work station asking our students various questions on their 3 chosen dishes.
Taksh, Varshitaa and Yehia showed great passion and team spirit, stayed focused as they went into full drive preparing and creating dishes, I remember there was a positive buzz between our students as they mixed, blended and stir ingredients for the last time. A very tense round for everyone, when Sanjeev calls out time for all contestants to stop cooking. All parents and teams watching anxiously and extremely tense as Sanjeev gave his evaluation of what he thought of each dish, his words were very specific and detailed indeed. If you’re a food fanatic or just enjoy reality shows especially as entertaining as our EIS students you can watch the final series on Zee Aflam and ZEETV, Foodshala first ever interschool regional cooking competition 2018 is finally here.
We often feature competitions in our newsletter – have a go to raise the profile of the subject in your school.
Enter the ‘Design A Bag’ competition featured in this newsletter. It takes just a few moment sto set the challenge as a homework! Imagine what would happen when the Olympic team come to your school – that would be amazing.
Don’t miss our award winning training events
NEA Together
Help with GCSE Marking, moderation and revision for the written exam.
If you did not attend your local meeting, we offer a digital ticket for £10 donation so that you can watch the videos as many times as you like at home or at school Book here
Summer Term Food Teachers Centre training events
Food Science Face to Face Friday 29th June, LONDON
Presenters: Stefan Gates, plus Food Teachers Centre Associates – Louise Davies, Barbara Monks, Jacqui Keepin, Julie Messenger, Sally Rowe (Chancellors School), Sheila Watts (Waddeson School), Sandra Heinz (Hall Mead School), Frances Meek and Alex White (British Nutrition Foundation), and John Bassett (Institute of Food Science and Technology, Love Food Love Science).
For those teaching GCSE Food Preparation and Nutrition, and Level 3 Diploma in Food Science and Nutrition. There will be an exciting combination of food science demonstrations, presentations on careers and skills needed in the food science industry and workshops of best practice in delivering the current GCSE (AQA, EDUQAS, OCR) and WJEC Diploma courses.
Key Note presenter
Stefan Gates is a television presenter, author, broadcaster and live-show performer who writes mostly about food and science. You will have seen his recent BBC programmes – Secret Life of your Favourite Dishes and Gasto Lab. He has written six books about extraordinary food and cooking, and has presented 14 TV series mostly for the BBC, including Cooking in the Danger Zone about unusual food from the world’s more dangerous and difficult places. He develops half of these TV series himself, including the CBBC children’s food adventure series Gastronuts and Incredible Edibles. Stefan presented BBC One’s Food Factory.
A full day packed with workshops and presentations to help you:
– Make food science exciting for your pupils, so that they remember and apply key concepts when investigating and cooking
– Improve performance in GCSE and Level 3 Diploma with tips and best practice from experienced practitioners teaching these courses in their schools
– Save time by learning about new high-quality teaching resources and how to plan, teach and assess your course effectively. This event covers all aspects of food science including
o Microbiology and food safety
o Functional properties of nutrients and ingredients
o Nutrition
o Future Food and sustainability issues
– Update your understanding of careers in the food science and technology sector, so that you can speak confidently to parents and students about future skills
Attend an exam board specific workshop to embed the teaching of food science in KS3, GCSE and beyond, including advice on improving the management of NEA and GCSE.
Choose from:
  • AQA food science in the new GCSE (with Barbara Monks, Food Teachers Centre)
  • EDUQAS food science in the new GCSE(with Jacqui Keepin, Food Teachers Centre)
  • OCR food science in the new GCSE (with Sandra Heinze, Hall Mead School and Julie Messenger Food Teachers Centre)
Learn how to develop and deliver the new post 16 Certificate and Diploma Course in Food Science and Nutrition, with workshops that focus on:
  • Planning and Delivering the WJEC Level 3 Diploma Food Science and Nutrition (with Sally Rowe, Chancellors School, and Sheila Watts, Waddesdon School)
  • Meeting the Nutritional Needs of Specific Groups and Current Issues in Food Science and Nutrition (Level 3 and GCSE support available) with Frances Meek and Alex White (British Nutrition Foundation)
  • Ensuring Foods is Safe to Eat with Barbara Rathmill, Food Teachers Centre
Only 100 places at this event
£150 +VAT Early bird offer
with kind support of the University of West London
GCSE Boost – supporting your least able grades 1-4
Presenters: Louise Davies and Jacqui Keepin
This course focuses on the new GCSE and how it is possible to support lower ability learners through the course and improve their performance. It provides intervention strategies and ideas that you can implement immediately with your Y10 and Y11. This course covers all boards AQA, EDUQAS and OCR.
£180 +VAT
For further information please click on any of the links or see our brochure

Bristol
University
of West England
Tuesday 26th June
Liverpool
Everton
Football Club
Monday 2nd July
Wembley,
London (1)
Weds 4th July
Finishes at 4.45pm
*extended day with restaurant
tour and chef demonstration of high level skills
Mansfield
Frederick
Gent School
Tuesday 3rd July
Southampton
Brookfield
School
Wednesday 11th July
Victoria,
London (2)
Westminster
Kingsway College
Thursday 12th July

GCSE Best Practice – practical skills and outstanding teacher led workshop
Presenters: Simon Gray and guest teacher presenters
Each workshop focuses on a particular exam course. There are two parts to the day. In the morning, you will work alongside an experienced teacher practitioner who guides you through how they have successfully planned and taught the course, how they have addressed issues and gained good performance from their students. The afternoon is a hands-on practical skills session to develop your knowledge understanding and personal skills.
£180 +VAT
For further information please click on any of the links or see our brochure
Exam
Date and Location
More information and Bookings
AQA – GCSE Food Preparation and Nutrition
Exeter
Saturday 23rd June 2018
Simon
Gray with Joe Mann, St Lukes Science and Sports College
EDUQASGCSE Food Preparation and Nutrition
London
Monday 25th June 2018
Simon
Gray with Jayne Hill
AQA – GCSE Food Preparation and Nutrition
Manchester
26th June tbc
Bookings open shortly
EDUQASGCSE Food Preparation and Nutrition
Altrincham
Monday 9th July
Simon
Gray with Natalie Eastwood, Altrincham college
AQA – GCSE Food Preparation and Nutrition
Leicestershire
Weds 11th July 2018
Simon
Gray with Natalie Tebbatt, Lutterworth High School
EDUQASGCSE Food Preparation and Nutrition
Surrey
June/July Date tbc
Bookings open shortly
Looking
for OCR?
See our event on 29th June in
London on page 3-5 for OCR specific workshop, led by Sandra Heinze, Hall Mead
School
Date for your diary Bookings open later in the year
SATURDAY 13th October – University of West London
Our next face to face!
Plenty of different workshops:
  • Teaching GCSE and vocational exams – focus on improving student results
  • Hands on practical workshops on high level skills
Are you a non specialist teacher?
FULLY FUNDED Saturday 12 May 2018 09.00-1.30pm SHEFFIELD
Food teaching for the less experienced
This free half day conference, aimed at new, less experienced or
non-specialist food teachers, will be an ideal opportunity to develop your
professional practice, find out about robust and relevant resources, update
your nutrition knowledge and network with like-minded, professional food
colleagues. There will also be an opportunity to experience the excellent
facilities that Sheffield Hallam University has to offer students wishing to
pursue a career in food and nutrition. The day’s presenters will be staff from the British Nutrition
Foundation and Sheffield Hallam University, and volunteers from the Food Teachers Centre.
The day is funded by a grant given by the All Saints Educational
Trust, so that teachers may be given fully subsidised places.
For more information and to book, click here.
Also for non -specialist teachers or those that would like accreditation
FULLY FUNDED
‘Introduction to Culinary Skills Certificate’
2-4th July (3 day course)
The Westminster Introduction to Culinary Skills Certificate is an 18 hour hands-on certificate programme in professional cookery education that offers expert tuition, fit for purpose equipment and facilities, top-quality ingredients and tuition in classic and contemporary European recipes. In eighteen hours total, you will experience a comprehensive foundation in the art of preparation and cookery in modular formats.

1.Basic Food Preparation and Cooking
2.Introduction to Kitchen Equipment and Health and Safety
3.Food Safety in Catering
NOTE NOTE NOTE
Certain criteria have to be met to release the funding
– you have to be over 19 years old
– have approval from your employer (you have to be employed in a school)
– you have to submit a completed and signed application form (by your employer) before the course
– you should get permission for release from school, travel and accomodation BEFORE you apply
– you have to attend the whole 3 day course
It is NOT intended for those with food qualifications and skills. It is suited for non specialist teachers, technicians and other school staff and those who have NO FOOD ACCREDITATION.
REGISTRATIONS OPEN EARLY MAY
THERE ARE ONLY 15 places, first completed applications secure a place.
MORE TRAINING for Teachers and Technicians
On-Line Flexible Food Safety in Classrooms
Start and finish at any time! This is flexible 8 hour ‘home’ study, with experienced mentor support throughout, via phone email and on-line conferencing. Full accreditation. Only £120
Our on line course includes award of Level 2 Food Safety and accreditation for the national recognised framework for food teaching standards SECTION 9.1 to 9.6 ‘Implementing good hygiene and safety’ (listed in ‘Food teaching in secondary schools: A framework of knowledge and skills’ 2015 Public Health England, British Nutrition Foundation and Department for Education). Download this framework Here

This on-line course is designed for all who teach and support in food activities in school, this includes teachers, technicians, teaching assistants / higher-level teaching assistants, trainee teachers, special needs support staff and cookery club leaders.

Why do we recommend that you do this course and not just a Level 2?
This training leads Level 2 Food Safety certificate but offers much more for a practising food teacher. The course is delivered by experienced food teachers, so instead of a generic course about ‘Food Safety in Catering’ the content is delivered in the school context. It includes essential planning and teaching information, risk assessment and other documentation relating to safe working practices. It explains food hygiene and safety, personal hygiene and safety related directly to classroom practice.
One day training still available
Face to Face Food Safety in Classrooms, London
Friday 6th July only £150, with Julie Messenger
ON-LINE Food Science Tutorials for teachers
What are Food Science Tutorials?

Food Science tutorials are recorded presentations by Barbara Monks for food teachers. They teach you the food science of proteins, fats and carbohydrates so that you can confidently answer your pupil’s questions. Three separate presentations cover the chemical and physical aspects of each of the major food groups. You can follow them at your own pace and they take you step by step.
The presentations include ideas for ways to teach food science with images and photos to support the teacher and suggestions for delivering food investigations (NEA 1) as required by all the examination boards. Coverage is designed to meet the needs of practical food work whilst also including molecular level science. Key terms from GCSE Food preparation and nutrition specifications are explained and related to practical work.
Tutorials are £40 each or £100 for the set of three.
How to purchase Food Science Tutorials. Get more details and buy here
‘A clear concise and supportive resource’. (teacher evaluation)
News from our partners!
Schools Game Changer programme
Over 300 schools are taking part in this years Schools Game Changer

Taste of Game have been providing free game for cooking in schools, and with the recruitment and training of a team of Schools Amabassadors, many more schools will now benefit from student masterclasses. These student masterclasses are delivered by experienced chefs, who are DBS checked, and are able to work with a number of classes to introduce
– where game comes from, and what the different meats are
– demonstration of key skills such as portioning, mincing and cooking game
– inspire cooking by showing receipes that they love to make
– allow students to taste dishes and cook with the class (with the support of the teacher)
Fantastic schools competition! Closing date 4th May
Design a reusable bag that will inspire people to eat fresh fruit and vegetables
‘Design a bag’ competition follows research from Aldi that revealed children’s eating habits
Children in primary schools are more likely to eat healthily compared to secondary school age pupils, according to new research by Aldi commissioned as part of the supermarket chain’s Get Set to Eat Fresh campaign with Team GB.
The Get Set to Eat Fresh programme, which has been shortlisted for the ‘Community Programme of the Year’ award at the forthcoming BT Sport Industry Awards 2018, is committed to improving the healthy eating habits of 1.2 million children by 2020. Aldi interviewed 1,000 children aged 7–14 in the UK to find out about their healthy eating habits, in a bid to understand how education can play a part in developing children’s understanding of the value of nutritious food.
The findings from the research revealed a drop-off in healthy eating habits between primary and secondary school aged children, with 72% of 7–8-year olds likely to eat fruit daily and only 59% of 13–14-year olds likely to eat fruit daily.
Overall, the research discovered that children expressed a strong interest in wanting to improve their healthy eating habits. Despite 50% of the children interviewed admitting that they ate fast food or takeaways at least once a week, 41% want to eat healthily more often and almost half (45%) said the most effective way to teach children about eating healthily was through lessons in school and talking to teachers.
To help improve healthy eating habits and launch the next phase of Get Set to Eat Fresh, Aldi and Team GB are launching a ‘Design a bag’ competition across England, Scotland and Wales. The competition challenges young people aged 5–14 to get creative and design a re-usable ‘Bag for Life’ that will inspire others to eat fresh fruit and vegetables.
The judges!
The competition will be judged by Team GB’s favourite brothers, Alistair Brownlee and Jonny Brownlee, together with Food Teachers Centre founder Louise Davies
Commenting on the competition, Alistair Brownlee said:
“The Get Set to Eat Fresh programme is going from strength to strength. The ‘Design a bag’ competition is another great way to get young people thinking about how to eat a healthier diet. We can’t wait to see what they come up with!”
Jonny Brownlee added:
“Educating children on the importance of fuelling their bodies with the right foods is something both Alistair and I are passionate about.
“The resources offered as part of the Get Set to Eat Fresh campaign can help teachers bring this important topic to life in fun, engaging ways, and the competition will only help highlight the importance of nutrition. We encourage children all over the country to take part in this brilliant competition and get talking about healthy eating with their classmates!”
Winners
  • see your bag design used in Aldi stores nationwide
  • £50 Aldi vouchers
  • Special visit from a Team GB athlete to your school
  • School gets £200 of Aldi vouchers.
For more information about the ‘Design a bag’ competition, including T&Cs, please visit: www.getseteatfresh.co.uk/designabag
Training courses for our primary teachers

Grow, Cook, Eat with RHS

RHS horticulturists have teamed up with the Food Teachers Centre to provide a practical course to enable you to put primary pupils’ health and wellbeing at the centre of your school with an ethos and culture of great food. Attending this primary course will give you hands-on opportunities to learn some of the key skills needed to grow and cook with your own produce.
Book now
£120 10am-4pm
Venue
Date 2018
Book here
Rhyl
Primary School NW London
11th May 2018
With
Suzanne Gray
The
Hidden Gardens
Glasgow
18th May 2018
Coming
soon
Look out for the new EDUQAS Revision Guide £3.99
Announcing the new COLLINS EDUQAS GCSE revision guide.
This book has similar content to AQA version, but has EDUQAS style exam papers (two) and the content is divided into sections that reflect the EDUQAS specification. Schools price £3.99
Based on new research that proves repeated practice testing is more effective than repeated study, this revision series is guaranteed to help students achieve the best results.
  • Clear and accessible explanations
  • Concise revision notes
  • Seven practice opportunities for every topic covered in GCSE.
Well Done to Gemma Larkin-Lawton, St Peter’s School, who won our award for the most helpful community contributor for February 2018
Best wishes from the Food Teachers Centre team
Volunteer Associates and Ambassadors throughout the UK with a passion for ‘Better Food Teaching’.

The Food Teachers Centre is a place of:

  • creative and innovative ideas and action

  • practical solutions

  • learning and sharing

If your organisation or company would like to work with us – please do get in touch at info@foodteacherscentre.co.uk

www.foodteacherscentre.co.uk
Bright Ideas Food and Health Consulting Ltd Registered Office 69-71 East Street Epsom Surrey KT17 1BP Registered No 9096275 VAT No 189 4024 84

Posted in Cooking, Cooking skills, Event, News, Newsletters, Primary LCP, Teaching


Food Teachers Centre Newsletter February 2018

 

February Half Term

2018 News

We have lots of news to share with you [NAME]
Contents
  1. News on our recent Awards.
  2. Information about FREE training day 12th May, Sheffield.
  3. Information about FREE 3 day training Introduction to Culinary Arts, Westminster Kingsway College, London 2-4th July.
  4. Help with GCSE Moderation at 60 local NEA Together meetings.
  5. On-Line training for Food Safety in Classroom accreditation.
  6. On-Line Food Sceince Tutorials with Barbara Monks.
  7. Mary Nestor describes how the School Game Changer programme has helped her students GCSE skills.
  8. Working with the United Nations at the first international consultation on school based food and nutrition education.
  9. Grow, Cook and Eat primary training courses with RHS.
  10. Free sample starting points for Dyslexia, Dyspraxia and Dyscalculia from a new book ‘ Addressing SEND in the Curriculum D&T’.
  11. New Collins EDUQAS revision guide.
  12. Food Teachers Centre Outstanding Contribution Award for January 2018.
  13. Got a careers or options evening coming up, or a ‘Drop-down’ day? Get an Ambassador to visit your school – put the subject on the map.
  14. Coming soon – watch out for announcements on our summer term training courses. We are planning days for special needs, for improving GCSE grades for students at 1-4, and sharing best practice on delivering exam courses – GCSE, and BTEC, NCFE, WJEC Level 1/2 Technical/Vocational Awards, plus Level 3 Diploma Food Science and Nutrition.
We are very happy to report that the Food Teachers Centre Community was awarded ‘Best Sugar Reduction Campaign’ for the work that all our teachers have achieved in educating young people about sugar. Many exciting classroom activities have been shared as we have implemented new recipes and lesson plans focused towards savoury dishes together as a community. We have loved ‘Re-think your Drink’!

 

A recent survey (British Nutrition Foundation and Food Teachers Centre Survey July 2017) of over 1,000 (approx. 25% sample) secondary food teachers showed that:
the number of schools placing significant or moderate emphasis on teaching savoury dishes increased from 90% in 2014 to 95% in 2017, and those placing significant or moderate emphasis on cooking sweet dishes reduced from 66% in 2014 to 33% in 2017.
In 2017-18 for the first time in a GCSE, the practical examination paper challenges students to investigate how to successfully reduce sugar in cakes. To achieve their GCSE, they have to demonstrate their understanding of the science behind sugar reduction, and the functional, chemical and nutritional properties of sugar.
What impressed the judges the most what just how much our community had achieved together by sharing and supporting each other – with no government funding or sponsorship. We made it happen across the country!

 

Congratulations to all teachers that have been part of this big picture. Barbara Monks received the trophy on behalf of you all.
We are at the front line of teaching all young people how they can make positive changes to their diet. We empower them with the knowledge and skills to scrutinise their own meal choices, create and cook new reduced sugar recipes and understand food labels.
All those useful files that were shared are archived in the Resource Bank so do join that.
And our second recent Award is that of Power Admin Status at Facebook, as we were recognised as one of the most ‘active,engaging and influential groups of the facebook platform’. This status means that we have direct discussion with facebook staff about developing the group, can ask them to create features that we need, and we are the first to try our new features released for groups. Facebook has done a lot to improve the way the closed groups operate, so we hope you are pleased with the new look.
Our closed group is now 4,200 teachers, who are very active. As an example of the activity, every month there are about 18,000 posts, conversations and responses. Just brilliant support for food teachers every day.
You can find instructions on how to join our closed group on Facebook and be part of the community of support and action on our website here.
If you are not a food teacher, you can always follow up public news page.
Are you a non specialist teacher?
FULLY FUNDED Saturday 12 May 2018 09.00-1.30pm SHEFFIELD
Food teaching for the less experienced
This free half day conference, aimed at new, less experienced or
non-specialist food teachers, will be an ideal opportunity to develop your
professional practice, find out about robust and relevant resources, update
your nutrition knowledge and network with like-minded, professional food
colleagues. There will also be an opportunity to experience the excellent
facilities that Sheffield Hallam University has to offer students wishing to
pursue a career in food and nutrition.
The day’s presenters will be staff from the British Nutrition
Foundation and Sheffield Hallam University, and volunteers from the Food Teachers Centre.
The day is funded by a grant given by the All Saints Educational
Trust, so that teachers may be given fully subsidised places.
Programme
09.00 – 09.15 Registration and tea/coffee
09.15 – 09.25 Introductions and welcome
09.25 – 09.45 Nutrition knowledge update
09.45 – 10.30 Managing practical lessons
10.30 – 11.00 Break
11.00 – 11.30 Top tips for a safe food room
11.30 – 12.00 Demonstrating learning and progression
through skills
12.00 – 13.00 Active learning – an opportunity to further
develop skills and knowledge (round robin activities)
13.00 – 13.30 Support and resources
13.30 Finish and
light lunch
PLEASE NOTE: this event is not suitable for
very experienced food teachers. In addition, the content will be very similar
to the FTPP conference for less experienced food teachers held in London in
May 2017 so please do not book to attend if you came along to this event.
For more information and to book, click here.
Also for non -specialist teachers or those that would like accreditation
FULLY FUNDED
‘Introduction to Culinary Skills Certificate’
2-4th July (3 day course)
We are delighted to be working with the prestigious Westminster Kingsway College, London again to bring teachers, support staff and technicians who do not have any food qualifications a chance for training and recognition.
This is a FULLY FUNDED three day course ‘Westminster & Pearson Introduction to Culinary Skills’ .
Course Description: The Westminster Introduction to Culinary Skills Certificate is an 18 hour hands-on certificate programme in professional cookery education that offers expert tuition, fit for purpose equipment and facilities, top-quality ingredients and tuition in classic and contemporary European recipes. In eighteen hours total, you will experience a comprehensive foundation in the art of preparation and cookery in modular formats.
 
1.Basic Food Preparation and Cooking
In this course module, you will learn the fundamentals of the science of preparation and cookery ranging from vegetables, fish, meat, poultry and farinaceous items.Cookery principles are addressed and an explanation of wet and dry methods developed. Extensive use of commodities to create professional dishes within the timeframe.
2.Introduction to Kitchen Equipment and Health and Safety
This module introduces you to the practice of working with professional equipment and the health and safety implications in the workplace. Developing knowledge and understanding of the types of kitchen equipment, utensils and knives appropriate.
3.Food Safety in Catering
This module will introduce you to the knowledge you will need to enable you to take personal responsibility for food safety as well as understand the basic principles of food safety necessary for working in the hospitality and catering industry preparing food. The unit identifies some of the necessary good practice including the legal requirements that must be applied to food, its storage and cooking, as well as the basic principles of good practice needed to keep and maintain food areas/kitchens clean and safe.
NOTE NOTE NOTE
Certain criteria have to be met to release the funding
– you have to be over 19 years old
– have approval from your employer (you have to be employed in a school)
– you have to submit a completed and signed application form (by your employer) before the course
– you should get permission for release from school, travel and accomodation BEFORE you apply
– you have to attend the whole 3 day course
It is NOT intended for those with food qualifications and skills. It is suited for non specialist teachers, technicians and other school staff and those who have NO FOOD ACCREDITATION.
REGISTRATIONS OPEN EARLY MAY
THERE ARE ONLY 15 places, first completed applications secure a place.

 

I would like to say a huge thank you to you and Chef Francis for the magnificent level 1 course in culinary Skills that I was lucky to take part in. Chef Francis advanced us all in such a short space of time and he has inspired me to cook and to be more confident in the kitchen. He is an excellent teacher and he made sure that we aimed high and produced the best work possible.'(teacher feedback from Feb 2018 course)

 

 

Get help with GCSE Marking, moderation and revision for the written exam before Easter holidays
Our NEA Together Events are coming locally to you
Meeting
Date & time
Book here
Sheffield
Thurs 1st March 4.30-6.30pm
Peterborough
Thurs 1st March 4-6pm
Swindon
Thurs 1st March 4-6pm
Exeter
Fri 2nd March 4-6pm
Norwich
Sat 3rd March 9.30-12.30
Barnet, London
Sat 3rd March 9.30-12.30
Otley Leeds
Mon 5th March 4-6pm
Colchester
Mon 5th March 4-6pm
Dorking, Surrey
Tues 6th March 4.30-6.30
Leicester
Tues 6th March 4.30-6.30
Coulsdon
Weds 7th March 4.30-6.30
Countesthorpe,
Leics
Thurs 8th March 4.30-6.30
Stevenage
Thurs 8th March 4.15-6.15
Keyworth, Notts
Thurs 8th March 4.30-6.30
Bristol
Thurs
8th March 4.00-6.00
Wellingborough
Sat 10th March 9.30-12.30
Harlow
Sat 10th March 9.30-12.30
Harrogate
Mon 12th March 4.30-6.30
Barnsley
Mon 12th March 4-6pm
Maidstone, Kent
Tues 13th March 4.30-6.30
Southampton
Tues 13th March 4.30-6.30
Preston
Tues 13th March 4.30-6.30
Gloucester
Tues 13th March 4.30-6.30
Didcot Oxford
Tues 13th March 4.30-6.30
Melton Mowbray
Tues 13th March 4.30-6.30
Lutterworth, S Leics
Weds 14th March 4.30-6.30
Worthing
Weds 14th March 4.30-6.30
Woking
Weds 14th March 4.30-6.30
Wigan
Thurs 15th March 4.30-6.30
Hatfield, Herts
Thurs 15th March 4.30-6.30
Liverpool
Thurs 15th March 4.30-6.30
Newcastle
Thurs 15th March 4.30-6.30
Clapton
Friday 16th March 4.30-6.30
Salisbury
Sat 17th March 9.30-12.30
Cheltenham
Sat 17th March 9.30-12.30
Altrincham
Sat 17th March 9.30-12.30
Wokingham
Mon 19th March 4.30-6.30
Manchester
Mon 19th March 4.30-6.30
Newbury
Tues 20th March 4.15-16.15
Ipswich
Tues 20th March 4-6pm
Doncaster
Tues 20th March 4.30-6.30pm
Stansted Mountfichet, Essex
Tues 20th March 4.30-6.30
Brentwood, Essex
Tues 20th March 4.30-6.30
Hagley, Worcestershire
Tues 20th March 4.30-6.30
Somerset
Tues 20th March 4.30-6.30
Newquay
Tues 20th March 4-6pm
Burton on Trent
Weds 21st March 4.30-6.30
Cambridge
Weds 21st March 4.30-6.30
Elland W. Yorks
Weds 21st March 4.30-6.30
Milton Keynes
Thurs 22nd March 4.30-6.30
Mansfield
Thurs 22nd March 4.00-6.00
Wolverhampton
Thurs 22nd March 1.30-4.30
Edgbaston
Thurs 22nd March 4.30 – 6.30
West London
Thurs 22nd March 4.30-6.30
Northumberland
Sat 24th March 9.30-12.30
West Norwood SE London
Sat 24th March 9.30-12.30
Maidenhead
Sat 24th March 9.30-12.30
Knowle, Solihull
Mon 26th March 4.30-6.30
Newcastle Under Lyme
Mon 26th March 4.30-6.45
Farnham, Surrey
Tues 27th March 4.30-6.30

And if you cannot make your local meeting, we are offering a digital ticket so that you can watch the videos on the sofa at home. Book here
MORE TRAINING for Teachers and Technicians
On-Line Food Safety in Classrooms Flexible On-line course
Start any time as this is 8 hour ‘home’ study, with experienced mentor support throughout, via phone email and on-line conferencing. Full accreditation.
Only £120
Our on line course includes award of Level 2 Food Safety and accreditation for the national recognised framework for food teaching standards SECTION 9.1 to 9.6 ‘Implementing good hygiene and safety’ (listed in ‘Food teaching in secondary schools: A framework of knowledge and skills’ 2015 Public Health England, British Nutrition Foundation and Department for Education). Download this framework Here
Who is this on-line course for?
This on-line course is designed for all who teach and support in food activities in school, this includes teachers, technicians, teaching assistants / higher-level teaching assistants, trainee teachers, special needs support staff and cookery club leaders.
Everyone who works with food has a special responsibility for safeguarding the health and well-being of their learners. This course also helps your school meet Ofsted requirements for ‘safeguarding’. This course is designed specifically for those working in schools; as it delivers the Level 2 content with school examples to make it relevant to your everyday work. It also helps you teach elements of food safety confidently at KS3-KS5.
 
Why do we recommend that you do this course and not just a Level 2?
This training leads Level 2 Food Safety certificate but offers much more for a practising food teacher. The course is delivered by experienced food teachers, so instead of a generic course about ‘Food Safety in Catering’ the content is delivered in the school context. It includes essential planning and teaching information, risk assessment and other documentation relating to safe working practices. It explains food hygiene and safety, personal hygiene and safety related directly to classroom practice.
Spend time with experienced colleagues to:
  • Share good practice to ensure a high standard of food safety and hygiene in the classroom
  • Gain confidence to work safely with pupils when delivering food activities
  • Implement safe working practices, develop risk assessments and documentation
Face to Face Food Safety in Classrooms, London
Friday 6th July only £150
ON-LINE Food Science Tutorials for teachers
What are Food Science Tutorials?
 
Food Science tutorials are recorded presentations by Barbara Monks for food teachers. They teach you the food science of proteins, fats and carbohydrates so that you can confidently answer your pupil’s questions. Three separate presentations cover the chemical and physical aspects of each of the major food groups. You can follow them at your own pace and they take you step by step.
Topics are fully illustrated and cover all the food science requirements of the GCSE Food Preparation and Nutrition examination for all examination boards. (AQA, Eduqas and OCR)
The presentations include ideas for ways to teach food science with images and photos to support the teacher and suggestions for delivering food investigations (NEA 1) as required by all the examination boards. Coverage is designed to meet the needs of practical food work whilst also including molecular level science. Key terms from GCSE Food preparation and nutrition specifications are explained and related to practical work.
Who is this for?
The tutorials are designed for teachers who teach and support food activities at Key Stage 3 and 4. They are particularly suitable for those teachers preparing students for GCSE Food Preparation and Nutrition. It is appropriate for those who work alongside teachers such as technicians, science teachers and non-specialist teachers.
Tutorials are £40 each or £100 for the set of three.
How to purchase Food Science Tutorials. Get more details and buy here
‘A clear concise and supportive resource’. (teacher evaluation)
News from our partners!
Schools Game Changer programme
Over 300 schools are taking part in this years Schools Game Changer
 
Mary Nestor at Knowle Academy describes the impact of the programme on her GCSE classes
All four Year 10 GCSE groups at Knowle Academy were given the opportunity to work with and explore different types of game. We were very fortunate to have local produce supplied from the Penshurst Estate and the Taste of Game. The game supplied included a brace of ducks, pheasants, wood pigeons, partridge, rabbit and goose.
The students were treated to a demonstration of how to pluck, prepare and joint pheasants and pigeons by Mr Pearson, a local butcher. The pheasants and pigeons were portioned and then vacuumed packed which provided game for three practical lessons.
The students made delicious products such as
  • Pheasant Delight a newly created dish. The students flattened the pheasant’s breasts and added their own choice of stuffing. They stuffed the breasts and then rolled them in either pancetta, streaky bacon or ham. The breasts where then poached for 25 minutes and then sautéed in a frying pan to brown. The rolled pheasant was sliced in half to serve and the dish was presented with game chips, watercress and pomegranates seeds.
  • Individual game pies – making and moulding their own hot water crust pastry. The class worked as a team, we had a butchery team, a mincing team, a seasoning team and the pastry team. The students minced pheasant, rabbit, duck to create tasty pies. They raised the hot watercrust pasty using jam jars.
  • Potted pheasant. We added cooked pheasant to a food processor along with butter, walnuts and seasoning. This was whisked and added to ramekin dishes which were brushed with alcohol and flamed with a blow torch to sterilise. Clarified butter added to the top to seal. The students then decorated with holly and berries made from coloured butter to give provide a Christmas product. We served it with toast.
  • Venison sausages. We minced Venison and pork through the mincers. Sausage skins were provided by the local butcher and using the sausage attachment we made our own venison sausage. The students quickly learnt how to link the sausages. The students worked as a team to make the sausages in our one hour lesson. We had a butchery section, a mincing section, a seasoning section, and a sausage making section. To prove the endless possibilities of flavours some ginger cake was added to one of the batches in the pursuit of making a unique Christmas sausage.
  • Pan fried pigeon and served it with spiralized potatoes, onion rings and a salad. The students worked as a team to make sure that the dishes were plated within the hour’s lesson. The pigeon tasted like fillet steak and the students were amazed with the flavour.
To finish the game section we were lucky enough to have Canadian goose which the students had the opportunity to dress.
The students learnt lots of new high-level skills and really enjoyed the sessions
Working with the United Nations
Many of you will have heard that Louise Davies, Founder of the Food Teachers Centre has been working with the United Nations across 2017-18 and is part of their expert group.
Here she is pictured at the FAO’s first international expert consultation on school-based food and nutrition education.

 

 

In partnership with the United Arab Emirates University, FAO’s Nutrition and Food Systems Division held the first-ever international expert consultation on school-based food and nutrition education. The consultation was a key step in the process of advancing the profile, scope and impact of food and nutrition education in schools worldwide, with a particular focus on low and middle-income countries.
More than 50 experts and practitioners from around the world gathered for the international consultation ‘Stepping-up school-based food and nutrition education (SFNE): Exploring challenges, finding solutions and building partnerships’. Experts considered and further developed a set of SFNE technical guidance documents and tools for program planners and practitioners. The consultation provided a platform to discuss and define priorities, skills, minimum quality and educational innovations, and offered a potential framework of cooperation to strengthen food and nutrition education practices in low and middle-income countries (LMICs).
For the past decades, FAO has been a leader in providing technical assistance and support to member countries to integrate food and nutrition education into their national curricula, implement school gardens as learning platforms for nutrition, and develop learning materials and professional capacities.
Schools represent a key setting for sustainable development in that they have the potential to positively impact education, food security and nutrition simultaneously through different access points and opportunities. When nutrition education is well integrated in holistic school-based food and nutrition programmes and policies, it can foster young people’s capacities to engage in food practices that support human and environmental health.
However, the aims, quality and innovation of much traditional nutrition education need to be improved to allow for real and lasting changes in food practices and behaviours, not only of schoolchildren, but also of their families and the broader school community.
As countries have the best understanding of their own needs and priorities, the best way forward lies in strengthening capacities among national stakeholders, and developing guidance on designing, implementing and evaluating effective, quality SFNE.
In response to countries’ needs, and in the context of Second International Conference on Nutrition (ICN2), the UN Decade of Action on Nutrition and the SDGs, FAO is intensifying its efforts for enhancing the scope, impact and profile of school-based food and nutrition education.
“Improving the educational opportunities in schools to link local diets, garden-based learning, school meals and food environments with children’s healthy eating habits, is key to strengthening food systems and nutrition”
said FAO’s leader of the Nutrition Education and Consumer Awareness Group, Fatima Hachem.
Outcomes of the consultation
The consultation brought together renowned experts in nutrition education and behavioural change from academia, governmental and non-governmental organizations (NGOs). It offered a platform to discuss and define priorities, skills, minimum SFNE quality and educational innovations, and provided a potential framework of cooperation to strengthen food and nutrition education practices in LMICs.
The three-day event consisted of a keynote panel, a series of topical sessions, working group discussions, validation activities of a set of technical guidance documents and tools for program planners, informal and formal networking, and interactive spaces for knowledge exchange and sharing of successful case studies and approaches.
The experts agreed on the fundamental role of SFNE for making changes to improve diets at individual, community and national level, but acknowledged that it is not yet given the priority it deserves. More advocacy, investment and evidence is needed on the cost-effectiveness, pathways, scalability and sustainability of existing nutrition education models in schools, especially in low and middle-income countries.
The group called upon the international community to consolidate their efforts in developing programmes that aim at improving the nutrition, dietary habits, and health behaviours of schoolchildren for better outcomes. Partnerships were highlighted as an effective means of reaching these goals as well as targeting research to identify gaps, needs and innovative approaches for more effective school-based food and nutrition education in LMICs.
Next steps for FAO’s work in this area include the development of advocacy and global guidance materials, capacity development modules and the establishment of a formal framework for cooperation and partnerships with other UN agencies, academia, professional associations and NGOs.

 

 

Training courses for our primary teachers

Grow, Cook, Eat with RHS

“Put pupils’ health and wellbeing at the centre of your school with an ethos and culture of great food”
Grow Cook RHS horticulturists have teamed up with the Food Teachers Centre to provide a practical course to enable you to put primary pupils’ health and wellbeing at the centre of your school with an ethos and culture of great food. The Food Teachers Centre is a vibrant online community of food teachers supported by experienced associates. It provides a platform to exchange best practice, give advice and support to less experienced teachers answer practical concerns and keep staff abreast of the latest curriculum changes. Attending this primary course will give you hands-on opportunities to learn some of the key skills needed to grow and cook with your own produce. After the course you will receive ongoing support by email with suggested resources and have access to a social media page to discuss and share your ideas.
What to expect on the day:
  • Meet the new Ofsted criteria and School Food Plan requirements with effective growing and cooking.
  • Make growing and cooking food manageable and accessible in your primary school.
  • Gain the skills and knowledge to grow some easy crops in containers and gardens.
  • Gain the skills and confidence to cook imaginative and seasonal produce with your class.
  • Learn successful strategies that support healthier choices and put young people in the driving seat of decisions about the food served in your primary school.
  • Deliver fun, engaging and real-life lessons packed full of maths, literacy and science content
Book now
£120 10am-4pm
Venue
Date 2018
Book here
Sherburn
Primary School
Durham
1st March 2018
With
Fiona Mather
Fairway
Primary Academy
Birmingham
7th March 2018
With
Simon Gray
Secret
Herb Garden
Edinburgh
7th March 2018
Coming
soon
RHS
Garden Wisley
Woking,
Surrey
8th March 2018
With
Suzanne Gray
Goldthorpe
Primary
Rotherham
14th March 2018
With
Barbara Rathmill
Rhyl
Primary School NW London
11th May 2018
With
Suzanne Gray
The
Hidden Gardens
Glasgow
18th May 2018
Coming
soon
Persuade your D&T team to buy this for the department
An invaluable tool for continuing professional development, this text will be essential for design and technology teachers (and their teaching assistants) seeking to include and motivate all pupils in their lessons, regardless of their individual needs. This book will also be of interest to secondary SENCOs, senior management teams and ITT providers.
In addition to free online resources, a range of appendices provide design and technology teachers with a variety of pro forma and activity sheets to support effective teaching. This is an essential tool for design and technology teachers and teaching assistants, and will help to deliver successful, inclusive lessons for all pupils
And on Amazon for £19 here
NEW BOOK!

 

Addressing Special Educational Needs and Disability in the Curriculum: Design and Technology

by Louise T. Davies

Attached to this newsletter is a sample of Starting Points from Chapter 2, to give you an idea of how much useful information is in this book. The free sample you are given talks D&T teachrs through the main characteristics and what you can do to help. This is practical lesson advice – not theory!

 
And there is a similar guide for each SEND that you will come across in schools
  • First series of its kind to address the subject-specific teaching of children with SEN
  • Secondary school teachers are increasingly expected to support complex SEN needs within a mixed ability classroom setting, often with little or no additional support
  • Good teaching will engage and lead to good progress but increasingly complex SEN needs require subject-specialist knowledge and techniques
  • Significant changes to both curriculum and SEN legislation make this series a must for all secondary schools

Summary

The SEND Code of Practice (2015) reinforced the requirement that all teachers must meet the needs of all learners. This topical book provides practical, tried-and-tested strategies and resources that will support teachers in making design and technology lessons accessible and interesting for all pupils, including those with special educational needs. The author draws on a wealth of experience to share her understanding of special educational needs and disabilities and show how the design and technology teacher can reduce or remove any barriers to learning.
 
Offering strategies that are specific to the context of design and technology teaching, this book will enable teachers to:
 
    • better identify a student’s particular learning requirements;
    • set inclusive design and making assignments which allow all students to participate and succeed;
    • build students’ confidence in using a range of materials and tools;
    • assist with design tasks where pupils take ownership of their work and learning;
    • adapt the classroom environment to meet the needs of pupils;
    • create a mutually supportive classroom which maximises learning opportunities.
Look out for the new COLLINS EDUQAS GCSE revision guide.
This book has similar content to AQA version, but has EDUQAS style exam papers (two) and the content is divided into sections that reflect the EDUQAS specification. Schools price £3.99
Based on new research that proves repeated practice testing is more effective than repeated study, this revision series is guaranteed to help students achieve the best results.
  • Clear and accessible explanations
  • Concise revision notes
  • Seven practice opportunities for every topic covered in GCSE.
Well Done to Adele James, Whitefield School, who won our first award for the most helpful community contributor for January 2018
Got options/careers evenings coming up?
Get an Ambassador
Food Education is not always well understood by our senior leadership teams, so we need to do all we can to raise the profile of the subject and show its value. One of the best ways that each school can do this, is to make sure that future employers visit your school. There are a great number of Ambassadors willing to do this.
Whilst the Ambassador is at your school, do invite them to talk to your head about the importance of food education, and the range of careers and job prospects possible from studying this area.
As well as inviting them to speak or demonstrate at your options/ careers evenings, and ‘drop-down days’ why don’t you……….
  • Invite a Food Science Ambassador to help Year 10 with their mock NEA 1 this summer term. If there is not one listed for your area, please request via email.info@ifst.org
  • Invite a STEM Food Science Ambassador, your local university or college may have a programme to support you, such as this one at Leeds and Chilled Education supports this
  • Invite a Chef Ambassador to demonstrate key skills, such as knife skills or presentation skills, they can also help you mark and judge mock NEA 2
  • Invite a Schools Game Changer Ambassador to extend skills
  • Invite a Dietician to support nutrition teaching
  • Ask for help in coaching and mentoring for competitons, such as Rotary club, Futurechef, Teflon Diamond Awards, or other local cooking competitons
  • Invite your ex-students ‘Back to School’

We are running a pilot ‘Chefs Back to School’ with Westminster College and are in dicsussion about how we can extend the reach of this programmenext year.

Here are some other useful resources to use

Food and Drink Federation
 
www.chillededucation.org Chilled Food Association Chilled careers
Edge Foundation
 
IFST Food start
Placements
 
From Oats to Oatcakes – new careers posters
The maps are based on some of the processes involved in
creating three products – chocolate, oatcakes and smoothies, and details the
different jobs that go into producing them.
Tasty Careers
FDF
Careers in food and drink
VIDEO
 
 
 
 
 
 
 
 
 
 
 
 
Posters
 
Springboard
Careers Ambassadors – visits to schools
 
Visits to restaurants, hotels, hospitality
sector
 
Resources
Careers Jersey
Hilton Worldwide
Working in Hospitality
Careers in hospitality
 
 
Future Morph
Careers in food
 
Bright crop – careers
 
University of Leeds
Abertay
Great for open evenings
Food science careers
Food Science is it for you?
Why I love food science
Training events and meetings coming this summer term
LOOK OUT FOR DATES on our website and in future news emails
  • Teaching food and managing accreditation for students with SEND

 

  • GCSE Boost workshop– Improving GCSE grades for students at grades 1-4 and options for changing to a non GCSE or Level 1 course, managing lower ability learners, intervention plans and strategies (all Boards)
  • Delivering best practice – all exam courses
    • AQA GCSE Delivering best practice, sharing successful teacher insights in AQA GCSE, practitioner led workshops with higher level practial skills session
    • OCR GCSE Delivering best practice, sharing successful teacher insights in OCR GCSE, practitioner led workshops with higher level practial skills session
    • EDUQAS GCSE Delivering best practice, sharing successful teacher insights in EDUQAS GCSE, practitioner led workshops with higher level practial skills session
    • NCFE Food and Cookery Level 1-2 Delivering best practice, sharing successful teacher insights in NCFE Food and Cookery Level 1-2, practitooner led workshops with higher level practial skills session
    • WJEC Hospitality and Catering Level 1-2 Delivering best practice, sharing successful teacher insights in WJEC Hospitality and Catering Level 1-2, practitioner led workshops with higher level practial skills session
    • WJEC Level 3 Diploma Food Science and Nutrition Delivering best practice, sharing successful teacher insights in WJEC Level 3 Diploma Food Science and Nutrition (vocational A Level equivalent), practitioner led workshop.
Best wishes from the Food Teachers Centre team
Volunteer Associates and Ambassadors throughout the UK with a passion for ‘Better Food Teaching’.

 

The Food Teachers Centre is a place of:

 


  •  

    creative and innovative ideas and action

     

 


  •  

    practical solutions

     

 

 


  •  

    learning and sharing

     

 

 

If your organisation or company would like to work with us – please do get in touch at info@foodteacherscentre.co.uk

 

www.foodteacherscentre.co.uk
Bright Ideas Food and Health Consulting Ltd Registered Office 69-71 East Street Epsom Surrey KT17 1BP Registered No 9096275 VAT No 189 4024 84
Posted in Cooking, Cooking skills, Event, News, Newsletters, Teaching


Food Teachers Centre Newsletter December 2017

 

December 2017 News

Best wishes for the holidays

Merry Christmas [NAME]
From everyone at the Food Teachers Centre volunteer team, we wish you happy holidays and a much deserved break. It has been a long term, and challenging as we have conducted the new GCSE assessment and taught new vocational courses in our schools. It has been a sharp learning curve and lots of tips have been learned for next year.
Many of you in the closed group have ‘moved house’ with us on Facebook this month. Thank you for your patience. We realised that the issues with the diminshing functionality in the group were not going to be resolved quickly enough by Facebook itself so we took the decision to move to a new space. You can still access the old group and we do have the files archived in the Resource Bank so do join that.
The house-warming party with 4,000 food teachers was a great one! And glad to see that we have settled in so quickly.
If you are looking for instructions on how to join you can find them on our website here.
Things to look out for if you are a non specialist or less experienced teachers
Support from the Food Teacher Professional Portfolio programme is invaluable – this free programme in now in the third year so sign up if you haven’t done so to acess the free training. www.foodteacher.org.uk
FREE 9th January webinar at 4.30pm – support on Schemes of Work
Roy Ballam will be offering support and advice about Schemes of Work (Learning), lesson planning and progression for teachers at all stages of their careers so why not join him on Tuesday 9 January at 4.30pm?
The webinar link is emailed to all those enrolled on the programme.
FREE February 12-14th – 3 day Level 1 Culinary Skills, London ( see information below or here)
FREE Saturday 12 May 2018
Food teaching for the less experienced
09.00-1.00pm (times tbc) Sheffield Hallam University

Following the success of the conference held in London earlier this year, BNF and the Food Teachers Centre will be running the same programme, this time in the north of England at Sheffield Hallam University.

 

Are you a course leader for PGCE, Schools Direct or SCITT that specialises in Food?

If you lead teacher training in food, we have been contacting you by emai. We are pleased to annouce that we are offering support, guidance and training to those that lead teacher training. So if you have not heard from us with an invitation to take part in our survey and take part in support events, then please do get in touch so that we can add you to our list louise.davies@foodteacherscentre.co.uk
Coming to a local school near you…….
NEA Together meetings will take place in March and will focus on moderating NEA and tried and tested revision techniques and exam strategy
Following the success of our NEA1 Together events in September and NEA2 Together events in November, we will be together again in March (twilight or saturday). We did hold nearly 60 events each time, BUT If you were in a region where there was not an event local to you, please feel free to offer your school as a host venue, especially near transport links.

OTHER TRAINING FOR THIS TERM

Food Safety in Classrooms Flexible On-line course
Start any time as this is 8 hour ‘home’ study, with experienced mentor support throughout, via phone email and on-line conferencing. Full accreditation. £120
Our course includes award of Level 2 Food Safety and accreditation for the national recognised framework for food teaching standards SECTION 9.1 to 9.6 ‘Implementing good hygiene and safety’ (listed in ‘Food teaching in secondary schools: A framework of knowledge and skills’ 2015 Public Health England, British Nutrition Foundation and Department for Education). Download this framework Here
Who is this course for?
This course is designed for all who teach and support in food activities in school, this includes teachers, technicians, teaching assistants / higher-level teaching assistants, trainee teachers, special needs support staff and cookery club leaders.
Everyone who works with food has a special responsibility for safeguarding the health and well-being of their learners. This course also helps your school meet Ofsted requirements for ‘safeguarding’. This course is designed specifically for those working in schools; as it delivers the Level 2 content with school examples to make it relevant to your everyday work. It also helps you teach elements of food safety confidently at KS3-KS5.
 
Why do we recommend that you do this course and not just a Level 2?
This training leads Level 2 Food Safety certificate but offers much more for a practising food teacher. The course is delivered by experienced food teachers, so instead of a generic course about ‘Food Safety in Catering’ the content is delivered in the school context. It includes essential planning and teaching information, risk assessment and other documentation relating to safe working practices. It explains food hygiene and safety, personal hygiene and safety related directly to classroom practice.
Spend time with experienced colleagues to:
  • Share good practice to ensure a high standard of food safety and hygiene in the classroom
  • Gain confidence to work safely with pupils when delivering food activities
  • Implement safe working practices, develop risk assessments and documentation

‘Taste of Game’ Game Changer Programme

This programme is ideal for both VCERTS/Level 1 and Level 2 vocational courses as well as GCSE.
We have already trained nearly 70 teachers and given them a whole set of teaching resources to use, the opportunity to have free game delivered to their school, and to have chef delivered masterclasses with key groups. So don’t miss out!
” Great to have some hands on practical experience of game recipes and given resources that are pupil friendly. Thank you so much.”
 
” Fantastic day all round, learnt so much and very hands on and delivered at just the right pace. Thank you.”
 
” The Game changer course was great on every level – opportunity to learn new skills, to engage with other teachers, have ideas to take back to school (especially for NEA2), great atmosphere, low cost (especially important in our school. Many thanks “
 
“Confidence boosting . Learnt useful skills. Totally relevant therefore very helpful”
 
“now wanting to book a Master Class for KS4 pupils and order pheasants”
 
“it is fantastic that sponsorship has been won to keep the cost of the cpd down”
 
“I found it really useful and highly value what Food Teachers Centre does, thank you!”
 
“Fabulous day” “Simon was fantastic! Very helpful and extreme knowledgeable ….”
 
“Great to meet other teachers and have hands on experiences with game”.

Game Changer Practical Skills £25 donation

 

Saturday 13th January, BRISTOL
Saturday 24th February DIDCOT, OXFORD
– Information and booking https://gamechangerdidcot.eventbrite.co.uk

 

Other regions coming soon

The day will consist of
An introduction to Game
  • Types, seasonality, nutritional benefits, cost, sustainability and environmental benefits.
  • Pheasant facts – methods used to produce, availability and cost.
Teaching about Game
  • Mapping the curriculum for the GCSE and vocational courses – why these skills are important to learn and how preparing and cooking game can gain marks in practical exams
  • How to introduce meat preparation into the classroom, risk assessment and health and safety issues (advice from FSA) and tips for addressing any resistance to using raw meat
  • Suitable recipes, how to use game for GCSE development work (NEA2) and higher-level skills. British cuisine.
  • Lesson plans with ready to use activities and templates, including – example practical test questions, nutritional analysis and comparisons, adapting and development recipes for NEA2, managing food choice and sustainability debates and discussions (for example why different animals are eaten in some countries and not others, which animals live wild and which are raised on farms)
Cooking with Game
  • You will prepare whole pheasant safely, learning the correct skills and techniques to portion into various cuts
  • Prepare and cook at least two high level skill dishes that your students can replicate within the classroom

Introduction to Culinary Skills Certificate

 

FREE Level 1 practical course

12-14th February (3 day course)

We are delighted to be working with the prestigious Westminster Kingsway College, London to bring teachers, support staff and technicians who do not have any food qualifications a chance for training and recognition.
This is a FREE three day course ‘Westminster & Pearson Introduction to Culinary Skills’ .
Course Description: The Westminster Introduction to Culinary Skills Certificate is an 18 hour hands-on certificate programme in professional cookery education that offers expert tuition, fit for purpose equipment and facilities, top-quality ingredients and tuition in classic and contemporary European recipes. In eighteen hours total, you will experience a comprehensive foundation in the art of preparation and cookery in modular formats.
 
1.Basic Food Preparation and Cooking
In this course module, you will learn the fundamentals of the science of preparation and cookery ranging from vegetables, fish, meat, poultry and farinaceous items.Cookery principles are addressed and an explanation of wet and dry methods developed. Extensive use of commodities to create professional dishes within the timeframe.
2.Introduction to Kitchen Equipment and Health and Safety
This module introduces you to the practice of working with professional equipment and the health and safety implications in the workplace. Developing knowledge and understanding of the types of kitchen equipment, utensils and knives appropriate.
3.Food Safety in Catering
This module will introduce you to the knowledge you will need to enable you to take personal responsibility for food safety as well as understand the basic principles of food safety necessary for working in the hospitality and catering industry preparing food. The unit identifies some of the necessary good practice including the legal requirements that must be applied to food, its storage and cooking, as well as the basic principles of good practice needed to keep and maintain food areas/kitchens clean and safe.
Express your interest here, and we will send you further detals of how to apply for this FREE course, as certain criteria have to be met.
– you have to be over 19 years old
– have approval from your employer
– you have to submit an application form before the course
– you have to attend the whole course
This is a LEVEL 1 Course, it is NOT intended for those with food qualifications and skills. It is suited for non specialist teachers and those who have NO FOOD TRAINING.

 

Coming soon – Food Science Tutorials for teachers

Get ready for the January launch of our brand new ‘Food Science Tutorials’ with Barbara Monks
 
What are Food Science Tutorials?
 
Food Science tutorials are recorded presentations by Barbara Monks for food teachers. They teach you the food science of proteins, fats and carbohydrates so that you can confidently answer your pupil’s questions. Three separate presentations cover the chemical and physical aspects of each of the major food groups. You can follow them at your own pace and they take you step by step.
Topics are fully illustrated and cover all the food science requirements of the GCSE Food Preparation and Nutrition examination for all examination boards. (AQA, Eduqas and OCR)
The presentations include ideas for ways to teach food science with images and photos to support the teacher and suggestions for delivering food investigations (NEA 1) as required by all the examination boards. Coverage is designed to meet the needs of practical food work whilst also including molecular level science. Key terms from GCSE Food preparation and nutrition specifications are explained and related to practical work.
Who is this for?
The tutorials are designed for teachers who teach and support food activities at Key Stage 3 and 4.They are particularly suitable for those teachers preparing students for GCSE Food Preparation and Nutrition. It is appropriate for those who work alongside teachers such as technicians, science teachers and non-specialist teachers.
How to purchase Food Science Tutorials . . . Coming in the new year here

News from our partners!

We have an exciting opportunity to bring the world of farming, food and the environment directly in to your classrooms. Farmers work in the modern, high-tech agricultural industry who are eager to engage with young people.

 

Ideally, we would like to facilitate either a FaceTime or Skype call between your classrooms and a farmer (either locally or from another part of the UK or a variety).
The idea would be for a designated teacher to email the farmer a week before the call to either:
Give the farmer questions to answer from your students
– Or –
Areas of the National Curriculum / Exam Specifications you are currently covering that might relate to food, farming or the environment.
The farmer will then be able to talk to your class over Skype or FaceTime, from a location on his farm – either in the field, the barn, tractor, harvester etc and talk to your students.
For example, farmers are able to talk about soil, animal welfare, seasons, the farm as a business etc
Ideally this is best suited to a registration/tutor time once per week / two weeks / monthly to last between 10-20minutes. But ultimately the benefit of this is flexibility.
The farmers will all be current working farmers who have a passion for talking about what they do and engaging with young people … perhaps even inspiring a future generation in to the agricultural industry? Many of our farmers will have experience of hosting and running school visits.
Currently we are looking for the names of schools and contact details of those schools who would be interested and have the capability to Skype or FaceTime a farmer.

 


 
If you are interested, please send in the following details to janet@face-online.org.uk
Name and Address of School:
Age Range:
Teacher Contact Name:
Teacher Contact Email:
Best time for your call to take place:
We would be looking to start this initiative in the Spring Term, once we have the details of the schools who are interested we can then pair up the farmers with the schools to start an engaging conversation between schools and farmers.
In the meantime, if you would like any further information please feel free to contact your Regional Education Consultant: https://www.face-online.org.uk/regional-education-consultants
CSgt Mike Beaton: Royal Marines
Many of you will be familiar with The Royal Marines EAT programme. If you would like to register interest in having a workshop at your school, please register here https://royalmarines-eat.eventbrite.co.uk
This will help Mike plan 2018, make best use of time when visiting an area, and assess the level of requests that are coming in.
RM-EAT – WHAT?
One of the fundamental tenets of the Royal Marine Recruiting strategy is to improve, maintain and develop access into the University/College/School Community thus creating opportunities to impart information about RN/RM careers opportunities to our target audience. Quite clearly, in an ever more challenging recruiting environment, close interaction with students is essential and contributing to the educational programme through the development of “life skills” and career awareness this should develop a more positive and closer relationship between the Royal Navy/Royal Marines, the students and lectures alike.
THE CONCEPT
Royal Marine – EAT is seen as a “First Contact Awareness Team”. The goal of the RM – EAT is to provide an avenue for students to participate in and establish lifetime health and fitness habits and goals. The team has opted for two prong strategy which involves food and nutrition workshops and team building physical education.
The age demographic of the students could be from 15-24 years old.
WHAT NEXT?
All activities are covered by Health and Risk Assessments.
All activities are completely self supported by us the RN/RM.
All activities are completely free.

 

Schools Partnership programme
University of West London Geller College of Hospitality and Tourism (Ealing)
Great news for all food teachers looking for support!
 
Schools Partnership
University of West London, Ealing Chef Lecturers are available to support careers events and open days. We can also provide cookery workshops/masterclasses, either at your school or in the University for up to 16 pupils at a time, which will include a tour and a two-hour kitchen session.
Post-16 and beyond:
We offer Further Education courses on a full-time basis for 16-19 year olds that cover all aspects of hospitality. We also offer part-time courses in Professional Cookery and Patisserie and Confectionery, Level 2 and 3. Our successful Chef Apprenticeship programme partners with fantastic establishments all across London, including The Ritz, Gordon Ramsay Group and the Savoy hotel.
Open Days:
We would also like to extend an invite to any who wish to attend one of our Open Days, which take place on the following dates:
Saturday 21 April 2018, 10am-3pm
Wednesday 20 June 2018, 10am-3pm
Saturday 7 July 2018, 10am-3pm
 
Junior Chefs’ Academy:
 
Enrolment for the next course will take place on Saturday 13th January at 9:30am at St. Mary’s Road campus.
The course is aimed at Year 9, 10 and 11 students, and provides a great start for those interested in a career in food and culinary arts. There are two courses to choose from: Junior Chefs Academy or the Junior Cake and Bake Academy.
Courses last 8 weeks and are delivered on Saturday mornings from 9.30am to 12.30pm. Cake and Bake classes are on Tuesday evenings from 17:30-20:30. Each session costs £10. Our courses cover:
  • Basic culinary techniques and presentation of food
  • Specialist dishes on the Asian course
  • Cake making and bakery skills on the Cake and Bake course
  • Hygiene
  • Basic nutrition
  • Teamwork and organisation
Contact details:
Ashley Marsh
Chef Lecturer, University of West London. Adopt-a-School Lecturer, Royal Academy of Culinary Arts
Phone 07803 608905
Open days at Westminster Kingsway College, London
 
Don’t miss bringing or sending your students on the next open day, or call to arrange a visit with your senior students. If teachers wanted to register an interest to come they can let Sally Anne Watts (Marketing team) know SallyAnn.Watts@capitalccg.ac.uk or come along on the day.
Teachers often ask us about where to go in London for a student visit – this would be top of our list! Arrange a tour, have lunch in the restaurant (cooked and served by students) – all in the heart of London, a few minutes walk from Victoria , St James’, Pimlico and Vauxhall stations. Ideal for a visit to be followed by foodie sightseeing.
OPEN DAYS! PUT THESE DATES IN YOUR DIARY
Monday 5th February
4pm – 7pm
Monday 26th March
4pm – 7pm
Open Days are a great way to get a feel for the college, they include welcome desks to ask about the courses you are interested in, behind the scenes tours with refreshment breaks and plenty of opportunity to ask current students about the courses and a short presentation about the college.
Teachers will always find a warm welcome at Westminster Kingsway. The college is full of your ex-pupils and many food teachers are ex-students. We have worked together for years ensuring that the most promising of our pupils find a course that will bring out the best in them here.
It has an amazing history having been set up in 1893 as the first professional culinary school by Angela Burdett-Coutts. Right through to acknowledgements from modern greats!
Jamie Oliver; “Its is fantastic, it made me grow up fast. Westminster Kingsway College is a big old grand college that has the respect of the industry. It has a great reputation in one of the best food cities in the world…. The best catering college in the country!”
The Food Teachers Centre supports their ethos – shining brightly
 
•Only highly qualified and specialised teachers direct from the industry are employed
•To deliver skills and experiences beyond the standard UK curriculum
•Engage in the best industry guest teacher programme with our partners
•To continue to be the leading hospitality and culinary arts school in the United Kingdom
They offer courses at all levels:
•Professional Chefs Diploma
•Apprenticeships including RACA
•Day release, Kitchen & Larder or Patisserie & Confectionery
•International Culinary & Patisserie Diploma
So do check out this recommended college, and make sure you have information about their courses to pass on to your parents and pupils at options evenings and parents evenings.
Springboard Futurechef
Springboard’s FutureChef is the best industry backed resource matched to the food related curriculum. Aimed at young people aged 12 – 16, it inspires them to cook through:
  • Classroom resources & activities
  • Industry skills demos & challenges
  • Competitions & awards
FutureChef has many great benefits that help to:
  • Directly support the food curriculum
  • Offer interactive classroom resources
  • Nurture industry links
  • Teach life skills and build confidence
  • Promote healthy eating and nutrition
For more information, Chef demos, outside industry visits and support and to get involved, please contact your regional manager – https://futurechef.uk.net/contact

 

Training courses for our primary teachers

Grow, Cook, Eat with RHS

“Put pupils’ health and wellbeing at the centre of your school with an ethos and culture of great food”
Grow Cook RHS horticulturists have teamed up with the Food Teachers Centre to provide a practical course to enable you to put pupils’ health and wellbeing at the centre of your school with an ethos and culture of great food. The Food Teachers Centre is a vibrant online community of food teachers supported by experienced associates. It provides a platform to exchange best practice, give advice and support to less experienced teachers, answer practical concerns and keep teachers abreast of the latest curriculum changes. Attending this course will give you hands-on opportunities to learn some of the key skills needed to grow and cook with your own produce. After the course you will receive ongoing support by email with suggested resources and have access to a social media page to discuss and share your ideas.
What to expect on the day:
  • Meet the new Ofsted criteria and School Food Plan requirements with effective growing and cooking.
  • Make growing and cooking food manageable and accessible in your school.
  • Gain the skills and knowledge to grow some easy crops in containers and gardens.
  • Gain the skills and confidence to cook imaginative and seasonal produce with your class.
  • Learn successful strategies that support healthier choices and put young people in the driving seat of decisions about the food served in your school.
  • Deliver fun, engaging and real-life lessons packed full of maths, literacy and science content
Book now
£120 10am-4pm
Venue
Date 2018
Book here
Cheetham
C E Community Academy ( Primary)
Manchester
14th February 2018
With
Barbara Rathmill
The
Priory
Bury
St Edmunds
21st February 2018
With
Julie Messenger
Sherburn
Primary School
Durham
1st March 2018
With
Fiona Mather
Fairway
Primary Academy
Birmingham
7th March 2018
With
Simon Gray
Secret
Herb Garden
Edinburgh
7th March 2018
Coming
soon
RHS
Garden Wisley
Woking,
Surrey
8th March 2018
With
Suzanne Gray
Goldthorpe
Primary
Rotherham
14th March 2018
With
Barbara Rathmill
Rhyl
Primary School NW London
11th May 2018
With
Suzanne Gray
The
Hidden Gardens
Glasgow
18th May 2018
Coming
soon
Best wishes from the Food Teachers Centre team
Volunteer Associates and Ambassadors throughout the UK with a passion for ‘Better Food Teaching’.

 

The Food Teachers Centre is a place of:

  • creative and innovative ideas and action

  • practical solutions

  • learning and sharing

 

www.foodteacherscentre.co.uk
Bright Ideas Food and Health Consulting Ltd Registered Office 69-71 East Street Epsom Surrey KT17 1BP Registered No 9096275 VAT No 189 4024 84
Posted in Cooking, Cooking skills, Event, News, Newsletters, Teaching


Food Teachers Centre Newsletter October 2017

 

October 2017 News

Get ready for NEA 2

Hello
We hope that you have all been able to enjoy a break over half term. Many of you have almost completed NEA 1 for the first time, and are getting ready for the release of the NEA 2 tasks.
1. Reflect on the NEA 1 experience
We will be helping you again with teacher meetings, so please come along, but we do suggest that you:
  • reflect on how your students coped with NEA 1 this time and, whilst it is still fresh in your mind, make notes of anything that you would change next year.
  • Some teachers have already said that they would follow our advice and spend more time at the start of the term practising other science investigations and doing a ‘walk through’ before they set the live task.
  • Others have begun to adjust their scheme of work for Y10 to prepare more efficiently.
  • Others have enrolled for on-line food science courses to bring their own subject knowledge up to date to give them confidence.
Any new assessment takes time to embed, there are bound to be things that are unclear at the start, but this will get better as we progress.
2. Get set for NEA 2
With NEA 2, we do suggest that you give your students time to practice higher level skills, time planning and other exam requirements (where applicable) such as nutritional analysis and costing – before you begin their actual exam task. Most teachers are plannng to complete this around February-April, to give them time to mark before May.
Be sure to download and follow all the exam board guidance and examples, checking how the marks are allocated for your board.
For NEA 2 there are distinct differences between the boards in their requirements. This relfects in the number of hours for the assessment (AQA/OCR are 20 hours and EDUQAS is 12 hours). Be sure that any checklists and marking criteria you use are for YOUR BOARD!
3. Accessing FREE support for non specialist or less experienced teachers
Your will also find that the support from the Food Teacher Professional Portfolio invaluable – this free programme in now in the third year so sign up if you haven’t done so to acess the free training. www.foodteacher.org.uk
FREE November webinar – support for NEA 2
If you would like support, advice and guidance about preparing for and running the NEA 2 in your school, join Louise Davies on Tuesday 7 November at 4.30pm.
The webinar link is emailed to all those enrolled on the programme.
Saturday 12 May 2018
Food teaching for the less experienced
09.00-1.00pm Sheffield Hallam University

Following the success of the conference held earlier this year, BNF and the Food Teachers Centre will be running another FREE half day conference for new, non-specialist or less experienced food teachers, this time in the north of England at Sheffield Hallam University.

 

Thank you for your support in the research project ‘FELL’ Food Education Learning Landscape

The
Jamie Oliver Food Foundation, with the British Nutrition Foundation, the Food
Teachers Centre and the University of Sheffield, undertook a comprehensive
review of the state of food education and food culture in primary and
secondary schools in England.
In summary, the
findings showed:
  • A stark difference between schools doing
    a great job at delivering strong food education and others struggling
    with a lack of time, resource and support
  • Concerns about the food environment at
    secondary schools, compromising pupils’ ability to make good food
    choices
  • A strong and clear teacher, pupil and parent
    voice asking for a healthier school environment.
For more information
on the findings and the key recommendations, click here.
We will be using this evidence based research to present what is needed to improve food education in schools. THANK YOU FOR YOUR HELP

Don’t miss our NEA 2 Together meetings only £15 donation

NEA 2-Together Programme

Food Teachers Centre Community is running simultaneous meetings around the country to support the release of GCSE NEA 2 on 1st November. We want to bring teachers together locally to support their planning and understanding of Non Examination Assessment (NEA) to help clarify any issues and share good resources to use.
The draft programme will include:
  • Welcome and light
    refreshments
  • A recorded or live
    presentation from Louise Davies and Food Teachers Centre Associates and experienced examiners Simon Gray and Jacqui Keepin, with
    essential tips on NEA 2
  • Questions and Answers
  • Marking and Moderating NEA 1
    – Working in groups for each board
  • Understanding and preparing
    for NEA 2 – Working in groups for each board
PLEASE BRING a copy of the exam board set tasks, an example for moderation (to be kept confidential at all times), and any exam board guidance that you have
.
Look for a full listing of all locations and Register here https://www.eventbrite.co.uk/o/food-teachers-centre-founder-louise-davies-5315986231
NO COVER NEEDED FOR THESE EVENTS

 

Meeting
Date
& time
02/11/2017
16:00
02/11/2017
16:30
02/11/2017
16:00
04/11/2017
09:30
04/11/2017
09:30
04/11/2017
09:30
04/11/2017
09:30
04/11/2017
09:30
06/11/2017
00:00
06/11/2017
16:30
06/11/2017
16:30
06/11/2017
16:00
06/11/2017
16:30
06/11/2017
16:30
06/11/2017
16:00
07/11/2017
16:30
07/11/2017
16:30
07/11/2017
16:30
07/11/2017
16:30
07/11/2017
16:30
07/11/2017
16:30
07/11/2017
16:00
07/11/2017
16:30
08/11/2017
16:30
08/11/2017
16:30
08/11/2017
16:30
08/11/2017
16:30
08/11/2017
16:30
08/11/2017
16:30
08/11/2017
16:00
08/11/2017
16:30
09/11/2017
16:30
09/11/2017
16:30
09/11/2017
16:30
09/11/2017
16:30
09/11/2017
16:30
09/11/2017
16:30
11/11/2017
09:30
11/11/2017
09:30
11/11/2017
10:00
11/11/2017
09:30
13/11/2017
16:30
13/11/2017
16:30
14/11/2017
16:30
14/11/2017
16:30
14/11/2017
16:15
15/11/2017
16:30
15/11/2017
16:30
15/11/2017
16:30
16/11/2017
16:30
16/11/2017
16:30
17/11/2017
16:30
17/11/2017
16:00
18/11/2017
09:30
18/11/2017
09:30
20/11/2017
16:30

 

EVENTS PROGRAMME
There is more………
  • Food Safety in Classrooms (Flexible On-line course) – Start anytime as this is 8 hour ‘home’ study with experienced mentor support throughout via phone email and on-line conferencing. Full accreditation.

  • Prepare Teach and Assess NEA 2 in Manchester 24th Nov with Simon Gray and Jacqui Keepin

  • Technician and support staff training on request
  • Grow Cook and Eat (Primary) programme throughout the UK here
  • Tailor Made training – ideal for non specialists and new staff trying to improve exam performance
Don’t forget free enrollment

‘Taste of Game’ Game Changer Programme enrollment here

This programme is ideal for both VCERTS/Level 1 and Level 2 vocational courses as well as GCSE.

We have already trained nearly 70 teachers and given them a whole set of teaching resources to use, the opportunity to have free game delivered to their school, and to have chef delivered masterclasses with key groups. So don’t miss out!
” Great to have some hands on practical experience of game recipes and given resources that are pupil friendly. Thank you so much.”
 
” Fantastic day all round, learnt so much and very hands on and delivered at just the right pace. Thank you.”
 
” The Game changer course was great on every level – opportunity to learn new skills, to engage with other teachers, have ideas to take back to school (especially for NEA2), great atmosphere, low cost (especially important in our school. Many thanks “
 
“Confidence boosting . Learnt useful skills. Totally relevant therefore very helpful”
 
“now wanting to book a Master Class for KS4 pupils and order pheasants”
 
“it is fantastic that sponsorship has been won to keep the cost of the cpd down”
 
“I found it really useful and highly value what Food Teachers Centre does, thank you!”
 
“Fabulous day” “Simon was fantastic! Very helpful and extreme knowledgeable ….”
 
“Great to meet other teachers and have hands on experiences with game”.
Game Changer Programme enrollment here

Our partners who help make learning real!

CSgt Mike Beaton: Royal Marines
Many of you will be familiar with The Royal Marines EAT programme. If you would like to register interest in having a workshop at your school, please register here https://royalmarines-eat.eventbrite.co.uk
This will help Mike plan 2018, make best use of time when visiting an area, and assess the level of requests that are coming in.
RM-EAT – WHAT?
One of the fundamental tenets of the Royal Marine Recruiting strategy is to improve, maintain and develop access into the University/College/School Community thus creating opportunities to impart information about RN/RM careers opportunities to our target audience. Quite clearly, in an ever more challenging recruiting environment, close interaction with students is essential and contributing to the educational programme through the development of “life skills” and career awareness this should develop a more positive and closer relationship between the Royal Navy/Royal Marines, the students and lectures alike.
THE CONCEPT
Royal Marine – EAT is seen as a “First Contact Awareness Team”. The goal of the RM – EAT is to provide an avenue for students to participate in and establish lifetime health and fitness habits and goals. The team has opted for two prong strategy which involves food and nutrition workshops and team building physical education.
The age demographic of the students could be from 15-24 years old.
WHAT NEXT?
All activities are covered by Health and Risk Assessments.
All activities are completely self supported by us the RN/RM.
All activities are completely free.

 

Schools Partnership programme
University of West London Geller College of Hospitality and Tourism (Ealing)
Great news for all food teachers looking for support!
 
Schools Partnership
University of West London, Ealing Chef Lecturers are available to support careers events and open days. We can also provide cookery workshops/masterclasses, either at your school or in the University for up to 16 pupils at a time, which will include a tour and a two-hour kitchen session.
Post-16 and beyond:
We offer Further Education courses on a full-time basis for 16-19 year olds that cover all aspects of hospitality. We also offer part-time courses in Professional Cookery and Patisserie and Confectionery, Level 2 and 3. Our successful Chef Apprenticeship programme partners with fantastic establishments all across London, including The Ritz, Gordon Ramsay Group and the Savoy hotel.
Open Days:
We would also like to extend an invite to any who wish to attend one of our Open Days, which take place on the following dates:
Saturday 11 November 2017, 10am-3pm
Saturday 21 April 2018, 10am-3pm
Wednesday 20 June 2018, 10am-3pm
Saturday 7 July 2018, 10am-3pm
 
Junior Chefs’ Academy:
 
The course is aimed at Year 9, 10 and 11 students, and provides a great start for those interested in a career in food and culinary arts. There are two courses to choose from: Junior Chefs Academy or the Junior Cake and Bake Academy.
Courses last 8 weeks and are delivered on Saturday mornings from 9.30am to 12.30pm. Cake and Bake classes are on Tuesday evenings from 17:30-20:30. Enrolment for the next course will take place on Saturday 13th January at 9:30am at our St. Mary’s Road campus. Each session costs £10. Our courses cover:
  • Basic culinary techniques and presentation of food
  • Specialist dishes on the Asian course
  • Cake making and bakery skills on the Cake and Bake course
  • Hygiene
  • Basic nutrition
  • Teamwork and organisation
Contact details:
Ashley Marsh
Chef Lecturer, University of West London. Adopt-a-School Lecturer, Royal Academy of Culinary Arts
Phone 07803 608905
Introduction to Culinary Skills Certificate
 
FREE Level 1 practical course
We are delighted to be working with the prestigious Westminster Kingsway College, London to bring teachers, support staff and technicians who do not have any food qualifications a chance for training and recognition.
This is a FREE three day course ‘Westminster & Pearson Introduction to Culinary Skills’ . Provisional dates are 12th,13th and 14th February and we are also planning a June/July date if this is popular.
Course Description: The Westminster Introduction to Culinary Skills Certificate is an 18 hour hands-on certificate programme in professional cookery education that offers expert tuition, fit for purpose equipment and facilities, top-quality ingredients and tuition in classic and contemporary European recipes. In eighteen hours total, you will experience a comprehensive foundation in the art of preparation and cookery in modular formats.
 
1.Basic Food Preparation and Cooking
In this course module, you will learn the fundamentals of the science of preparation and cookery ranging from vegetables, fish, meat, poultry and farinaceous items.Cookery principles are addressed and an explanation of wet and dry methods developed. Extensive use of commodities to create professional dishes within the timeframe.
2.Introduction to Kitchen Equipment and Health and Safety
This module introduces you to the practice of working with professional equipment and the health and safety implications in the workplace. Developing knowledge and understanding of the types of kitchen equipment, utensils and knives appropriate.
3.Food Safety in Catering
This module will introduce you to the knowledge you will need to enable you to take personal responsibility for food safety as well as understand the basic principles of food safety necessary for working in the hospitality and catering industry preparing food. The unit identifies some of the necessary good practice including the legal requirements that must be applied to food, its storage and cooking, as well as the basic principles of good practice needed to keep and maintain food areas/kitchens clean and safe.
Express your interest here, and we will send you further detals of how to apply for this FREE course, as certain criteria have to be met.
– you have to be over 19 years old
– have approval from your employer
– you have to submit an application form before the course
– you have to attend the whole course
This is a LEVEL 1 Course, it is NOT intended for those with food qualifications and skills. It is suited for non specialist teachers and those who have NO FOOD TRAINING.

 

Open days at Westminster Kingsway College, London
 
Don’t miss bringing or sending your students on the next open day, or call to arrange a visit with your senior students. If teachers wanted to register an interest to come they can let Sally Anne Watts (Marketing team) know SallyAnn.Watts@capitalccg.ac.uk or come along on the day.
Teachers often ask us about where to go in London for a student visit – this would be top of our list! Arrange a tour, have lunch in the restaurant (cooked and served by students) – all in the heart of London, a few minutes walk from Victoria , St James’, Pimlico and Vauxhall stations. Ideal for a visit to be followed by foodie sightseeing.
OPEN DAYS! PUT THESE DATES IN YOUR DIARY
Saturday 2nd December
10am – 2pm
Monday 5th February
4pm – 7pm
Monday 26th March
4pm – 7pm
Open Days are a great way to get a feel for the college, they include welcome desks to ask about the courses you are interested in, behind the scenes tours with refreshment breaks and plenty of opportunity to ask current students about the courses and a short presentation about the college.
Teachers will always find a warm welcome at Westminster Kingsway. The college is full of your ex-pupils and many food teachers are ex-students. We have worked together for years ensuring that the most promising of our pupils find a course that will bring out the best in them here.
It has an amazing history having been set up in 1893 as the first professional culinary school by Angela Burdett-Coutts. Right through to acknowledgements from modern greats!
Jamie Oliver; “Its is fantastic, it made me grow up fast. Westminster Kingsway College is a big old grand college that has the respect of the industry. It has a great reputation in one of the best food cities in the world…. The best catering college in the country!”
The Food Teachers Centre supports their ethos – shining brightly
 
•Only highly qualified and specialised teachers direct from the industry are employed
•To deliver skills and experiences beyond the standard UK curriculum
•Engage in the best industry guest teacher programme with our partners
•To continue to be the leading hospitality and culinary arts school in the United Kingdom
They offer courses at all levels:
•Professional Chefs Diploma
•Apprenticeships including RACA
•Day release, Kitchen & Larder or Patisserie & Confectionery
•International Culinary & Patisserie Diploma
So do check out this recommended college, and make sure you have information about their courses to pass on to your parents and pupils at options evenings and parents evenings.
Springboard Futurechef
Springboard’s FutureChef is the best industry backed resource matched to the food related curriculum. Aimed at young people aged 12 – 16, it inspires them to cook through:
  • Classroom resources & activities
  • Industry skills demos & challenges
  • Competitions & awards
FutureChef has many great benefits that help to:
  • Directly support the food curriculum
  • Offer interactive classroom resources
  • Nurture industry links
  • Teach life skills and build confidence
  • Promote healthy eating and nutrition
For more information, Chef demos, outside industry visits and support and to get involved, please contact your regional manager – https://futurechef.uk.net/contact

 

Best wishes from the Food Teachers Centre team
Volunteer Associates and Ambassadors throughout the UK with a passion for ‘Better Food Teaching’.

 

The Food Teachers Centre is a place of:

 

· creative and innovative ideas and action
· practical solutions
· learning and sharing

 

 

 

www.foodteacherscentre.co.uk
Click here to view this email in your browser

Forward this email to a friend

Bright Ideas Food and Health Consulting Ltd Registered Office 69-71 East Street Epsom Surrey KT17 1BP Registered No 9096275 VAT No 189 4024 84

 

Posted in Cooking, Cooking skills, Event, Newsletters, Teaching


Food Teachers Centre Newsletter September 2017

 

September 2017 News

New term, new assessment!

Let us help you this term 
It has been the start of a busy term, with teachers preparing their students for the first of three new examinations for GCSE Food Preparation and Nutrition. Non-Examination Assessment 1 is a food science investigation and has to be completed between September 2017 and May 2018. This new style of assessment has new regulations from JCQ and it is NOT like the legacy ‘controlled assessment’ or ‘coursework’, so we recommend that teachers spend some time making sure they have read the guidance from their respective exam board (AQA, OCR, EDUCAS), and the new regulations for the conduct of the NEA. We encourage teachers to be clear about the difference in their role between the phases of assessment as directed by JCQ:
  • The teacher preparing the class for assessment ahead of the task being given to students
  • The teacher providing general advice and feedback during the task setting phase of the NEA
  • The teacher as an examiner during the task taking phase, when candidates work independently of you.
Make sure your students are also aware of the code of conduct around the use of social media during the NEA and the sharing of past students work going forward.
To support teachers we have been doing a number of things:
1. NEA Together
We have run 50 NEA Together meetings around the country with nearly 900 teachers attending in the first two weeks of term. If you missed them you can catch up with the video that we used here. And you can find the handout here. But to be honest nothing beats being with other teachers doing the same NEA as you, to share experiences and discuss how the prepare your students. So, if you missed your local meeting make sure you book on early for the next meetings in November. Make sure you check the website regularly. If you don’t see a location near you, feel free to offer to host a meeting at your school – info@foodteacherscentre.co.uk
2. Helping with teaching resources
We have created a NEA folder in the Resource Bank. The Resource Bank has been going for a year now, and we have curated all the essential files from the Facebook group and placed them in searchable folders to make it easier to locate things. Thank you to Fiona Balding and Suzanne Gray who manage the checking, uploading and filing as volunteers each week. If you have trouble accessing this folder we do have some advice on the registration page that can assist you.

3. Q&A in the On-line community

We have invited the three exam boards to come into the On-Line Community and answer the questions that have been raised. AQA have done this recently – you can find the discussion here. EDUCAS had to delay due to family illness, but provided the answers to your FAQs in writing, and we hope to confirm OCR shortly. So, look out for those sessions in the On-Line group.

4. Free webinar
 
As part of the FREE Food Teachers Professional Portfolio programme – last week we did a live video presentation on NEA 1 Essentials. All webinars are recorded, so you can find NEA 1 Essentials here. Be sure to be signed up so that you can join Tues 7th November 4.30 – on NEA 2 Essentials and signing up will mean that you can access the past 18 webinars, and be invited to free events, and also get a helpful monthly e-newsletter. This is the final year of the programme so don’t delay in signing up. www.foodteacher.org.uk

5. Free videos

We have worked with the Institute of Food Science and Technology, and in partnership produced some exciting GCSE videos to support your students doing NEA 1. As they are generic topics, such as writing a hypothesis, what is meant by control and variables, what is meant by data collection – this means you can use them to support candidates with general advice during NEA1. Find them on the Love Food Love Science Website.

Don’t miss our NEA 2 Together meetings only £15 donation

NEA 2-Together Programme
Food Teachers Centre Community is running simultaneous meetings around the country to support the release of GCSE NEA 2 on 1st November. We want to bring teachers together locally to support their planning and understanding of Non Examination Assessment (NEA) to help clarify any issues and share good resources to use.
These events will take place in first two weeks of November.
The focus of the meeting will be
  • discussing challenges
    presented during NEA 1, and approaches to marking and moderation of NEA1
    (Food Science Investigation)
  • Understanding the NEA 2
    Practical Test)
  • Preparing your candidates
    for NEA 2
  • Code of Conduct and
    regulations – what is permissible during task preparation, task setting
    and task taking phases.
This is a new community style meeting, which is less formal and more self-help than our training days or face to face events. But there is something very exciting about the whole country of food teachers getting together during this time to help each other, so we hope that you can join us. We know that this is will great for your school results, your own CPD and networking.
The draft programme will include:
  • Welcome and light
    refreshments
  • A recorded or live
    presentation from Louise Davies and Food Teachers Centre Associates and experienced examiners Simon Gray and Jacqui Keepin, with
    essential tips on NEA 2
  • Questions and Answers
  • Marking and Moderating NEA 1
    – Working in groups for each board
  • Understanding and preparing
    for NEA 2 – Working in groups for each board
PLEASE BRING a copy of the exam board set tasks, an example for moderation (to be kept confidential at all times), and any exam board guidance that you have
.
Look for a full listing of all locations and Register here https://www.eventbrite.co.uk/o/food-teachers-centre-founder-louise-davies-5315986231
NO COVER NEEDED FOR THESE EVENTS
NOTE THE NOVEMBER DATES
Book early to avoid being disappointed for our events in November
You can also volunteer to host an event at our school – just send us an email info@foodteacherscentre.co.uk
Here are just some of the events we are planning in your area:

 

Meeting Date & time Book here
Swindon
02/11/2017 16:00
https://neat2-swindon.eventbrite.co.uk
Bristol
02/11/2017 16:30
 
https://neat2-bristol.eventbrite.co.uk
Wellingborough
04/11/2017 09:30
https://neat2-wellingborough.eventbrite.co.uk
Barnet, London
04/11/2017 09:30
https://neat2-barnet.eventbrite.co.uk
Salisbury
04/11/2017 09:30
https://neat2-salisbury.eventbrite.co.uk
Cheltenham
04/11/2017 09:30
https://neat2-cheltenham.eventbrite.co.uk
Eastbourne
04/11/2017 09:30
https://nea2-eastbourne.eventbrite.co.uk
Doncaster
06/11/2017 16:30
https://neat2-doncaster.eventbrite.co.uk
Colchester
06/11/2017 16:30
https://neat2-colchester.eventbrite.co.uk
Preston
06/11/2017 16:30
https://neat2-preston.eventbrite.co.uk
Didcot Oxford
07/11/2017 16:30
https://neat2-didcot.eventbrite.co.uk
Cambridge
07/11/2017 16:30
https://neat2-cambridge.eventbrite.co.uk
Leicester
07/11/2017 16:30
https://neat2-leicester.eventbrite.co.uk
Southampton
07/11/2017 16:30
https://neat2-southampton.eventbrite.co.uk
Stockton on Tees
07/11/2017 16:30
https://neat2-stockton-on-tees.eventbrite.co.uk
Burton on Trent
08/11/2017 16:30
https://neat2-burton-on-trent.eventbrite.co.uk
Woking
08/11/2017 16:30
https://neat2-woking.eventbrite.co.uk
Worthing
08/11/2017 16:30
https://neat2-worthing.eventbrite.co.uk
Wokingham
08/11/2017 16:00
https://neat2-wokingham.eventbrite.co.uk
Coulsdon
08/11/2017 16:30
https://neat2-coulsdon.eventbrite.co.uk
Milton Keynes
09/11/2017 16:30
https://neat2-miltonkeynes.eventbrite.co.uk
Harpenden
09/11/2017 16:30
https://neat2-harpenden.eventbrite.co.uk
Wigan
09/11/2017 16:30
https://neat2-wigan.eventbrite.co.uk
Norwich
11/11/2017 09:30
https://neat2-norwich.eventbrite.co.uk
Harlow
11/11/2017 09:30
https://neat2-harlow.eventbrite.co.uk
Maidenhead
11/11/2017 09:30
https://neat2-maidenhead.eventbrite.co.uk
Ipswich
14/11/2017 16:30
https://neat2-ipswich.eventbrite.co.uk
Newcastle
15/11/2017 16:30
https://neat2-newcastle.eventbrite.co.uk
Bottesford, Notts
16/11/2017 16:30
https://neat2-bottesford.eventbrite.co.uk
Northumberland
18/11/2017 09:30
https://neat2-northumberland.eventbrite.co.uk

 

Exeter, Dorking, Kent, Gloucester dates coming soon.
 
EVENTS PROGRAMME
There is more………
Looking for
  • Prepare Teach and Assess NEA 2,
  • Food Safety in Classrooms
  • Technician and support staff training
  • Grow Cook and Eat (Primary)
  • Tailor Made training
CHECK OUT our events brochure attached to the e-newsletter

Need GCSE training and cannot get out of school?

If you missed our summer term GCSE events – don’t panic we recorded them for you! Get Set for GCSE! Videos, handouts and presentations from the exam boards (and much more) brings the 24th June event to your desk or sofa.
 
This features workshop presentations on planning and managing NEA from AQA, OCR and EDUQAS.
 
Ticket Here
This ticket is £20

Are you looking for advice on Technical Awards – and the 5 choices of courses that are approved and that you can teach for examination?

If you missed our summer term vocational course events – don’t panic we recorded them for you!
 
If you are planning on teaching Teaching VCERTs and Technical Awards this digital ticket contain Videos, handouts and presentations with all the exam boards (from our vocational course day 7th July) brings this valuable course to your desk or sofa. It features EDUQAS/WJEC, City and Guilds, BTEC, NCFE and AQA.
 
5 courses of the courses presented are approved and count for progress 8. Please note that AQA Technical Award has not been approved for 2019.
 
These presentations are invaluable if you are looking for alternatives to GCSE.
 
Information and ticket Here
This ticket is £20

Need some help with practical skills teaching for vocational courses and GCSE

 
Sign up for for our *NEW* Game Changer programme!
Get preparation and presentation skills ready for GCSE or Technical Awards & VCert Catering practical exams.
Not everyone is confident with teaching higher level knife skills, meat preparation and presenting a great plate to photograph. So come along to our VERY LOW cost training, with after event support.
Our partnership with ‘Taste of Game’, means we can provide training and free game ingredients for our schools.
These 2017-18 days will focus on extending students repertoire of knife skills, food preparation and presentation skills. But we will also be helping you with the rest of the specification- improving understanding of local, seasonal and sustainable produce, traditional british cuisine and preparing quick nutritious dishes that meet current dietary guidelines.
We offer:
VERY low cost £25 teacher CPD training days to teach you new skills and recipes, that will focus on higher level skills that can be completed in less than 60 minutes
– a follow up delivery of FREE fresh game for the recipes provided so that you can deliver the same quality of experience to your students as you got on the training day. You can stop worrying about how you will afford to get students to try new things.
free teaching resources, teacher guides, risk assessments, classroom activities, recipes and step by step videos to guide you through teaching new skills
– the opportunity to sign up for very low cost student MASTERCLASSES practical demonstrations and workshops at your school. We know that not every teacher is confident to deliver new skills and this provides an experienced DBS checked teacher to take the lesson with them.
Sign Up is FREE and means you will hear about training first. Check it out

2017 training in London and Bradford

NW LONDON Saturday 7th October 2017- ONLY A FEW PLACES LEFT
BRADFORD Saturday 14th October 2017
This training day ticket is £25 donation
More locations in 2018
Keep an eye on our websitehttp://foodteacherscentre.co.uk/events/
 
This practical training day matches the GCSE and vocational course requirements closely, so that you can develop your student’s knowledge and skills in how to buy, prepare, cook, present and taste game to a high level.
By attending the day, you will ensure your students:
  • Understand ‘provenance’ and how game is reared, prepared and cooked
  • Taste game, develop some recipes and are familiar its value and uses
  • Explore its nutritional benefits and uses in a modern balanced diet.
  • Improve higher level practical skills, styling and presentation so that they get higher marks in GCSE NEA 2 and vocational practical tests
For full details of the programme, check the attached event brochure.
This course is suitable for all secondary food teachers, who are teaching GCSE and any vocational KS4 course (Technical Awards/VCert)
News from our partners
Free Resources for GCSE Food Choice, Provenance and Sustainability
 
When the specifications for the new GCSE Food Preparation and Nutrition courses were released last year, Practical Action were delighted by the inclusion of opportunities for students to learn about issues that very much reflect the broader debates around food in the world today. They include issues around sustainability, the environment and the pros and cons of different food production systems.
Although the different examination boards have approached the subject knowledge and understanding of these topics in slightly different ways, at the core of all of the specifications are requirements for students to demonstrate their understanding of:
  • Food Choice – including factors that influence why people eat the food they do, including economic, social, moral and cultural factors
  • Food Provenance – including where food originates from and the impact of its journey throughout its whole lifecycle on local and global communities
  • Sustainability of Food – including the challenges of how best we achieve food security (access to adequate nutritious and affordable food) in a way that is sustainable now and for future generations.
Practical Action have drawn on their experience of working to improve people’s access to food security globally to develop a set of three FREE resources to support teachers and students with these topics.
Each set of materials contains a Power Point presentation, student worksheets and links to video clips and other resources to support these units.
Utensa – Bakeware
Many of you were lucky enough to come to our Birmingham event and meet Jerry Griffiths from Utensa. They used their time well at the exhibition and asked you what you used and how much you could spend, so they have developed a Schools Price list (which is an amazing Trade less 10%!), especially for the Food Teachers Centre. Thank You Jerry!
Please find attached their brochure and price list.
Why do we like them? Not only do they offer you great prices but it’s made for heavy ‘school’ use. Their non-stick bakeware offers Industry leading technology with Teflon™ branded coatings that are second to none and outperform typical Far East product by up to 6 times! (Roasting function). This means that schools can not only buy at excellent prices but they will invest in product that will perform better and last longer than virtually all the competition. If you have any queries – feel free to get in touch with them. http://www.utensa.co.uk/

 

Closing date 1st November 2018 Diamond Standard Awards
Don’t miss entering your students
  • Keen Young Cooks 12-16 years – to
    bake a favourite dish
  • Aspiring Student Chefs 16-19 years
    – to cook a game inspired signature
  • Keen Home Cooks 17 years and over –
    to cook their signature classic
Winners receive a prestigious three-year Specialised Chefs Scholarship and for the home cook a bespoke cookery weekend. In addition to these prizes, bundles of Teflon™ non-stick coated cookware from the sponsors are awarded as well as cash prizes of up to £500.
Entries close on 1 November 2017 and can be submitted individually or via schools and colleges with the national final scheduled for late January 2018 at the Waitrose Cookery School, London. More information
Best wishes from the Food Teachers Centre team
www.foodteacherscentre.co.uk
Bright Ideas Food and Health Consulting Ltd Registered Office 69-71 East Street Epsom Surrey KT17 1BP Registered No 9096275 VAT No 189 4024 84

 

Posted in Cooking skills, Event, News, Teaching


Food Teachers Centre Newsletter July 2017

 

Food Teachers Centre News

Happy Holidays

July 2017

Create more holiday time by following our top holiday tips…
The volunteer team wish you a very happy summer break.
1. Make time to rest over the summer
2. Get ready for the launch of the NEA tasks by signing up to our NEA-Together community events taking place on twilights and Saturday mornings at the start of term, donation £15
3. Check out the new resources, mentors and videos on Love Food Love Science website http://www.ifst.org/lovefoodlovescience/resources
4. If you missed any of our events, buy yourself a digital ticket for GCSE Get Set, or Vocational KS4 (VCerts and Technical Awards) and watch the presentations and review the resources from the comfort of your own sofa.
5. Spend a morning reflecting back on Y10 and refining it for your incoming new cohort, and check the Resource Bank to save yourself time developing new teaching resources
6. Register for our ‘Gamer Changer’ low cost practical training events, student masterclasses and free ingredients delivered directly to your school for game recipes – great for GCSE and vocational courses
7. Please take part in the Food Education Learning Landscape Research before 22nd July, as this will provide valuable information on how food education needs to be supported in the future. Go to survey
8. Sign up for the 3rd year of free CPD if you haven’t registered do so here

 

NEA-Together
Food Teachers Centre Community is running simultaneous meetings around the country to support the release of GCSE NEA1 on 1st September. We want to bring teachers together locally to support their planning and understanding of NEA 1, to help clarify any issues and share good resources to use.
These NEA-Together events will take place in first two weeks of September, particularly on Saturday mornings 2nd and 9th September or Twilights on any evening. This is a new community style meeting, which is less formal than our training days or face to face events, but similar to the free twilights we were able to offer in 2016 to launch GCSE planning.
But there is something very exciting about the whole country of food teachers getting together during this time to help each other, so we hope that you can join us. We know that this is will great for your school results, your own CPD and networking.
The programme will include:
  • Welcome and light refreshments (provided by the host)
  • A recorded or live presentation from Louise Davies, with essential tips on approaching NEA 1
  • Questions and Answers
  • Planning NEA 1 – Working in groups for each board
COST to teachers: A donation of £15 will be requested to cover any costs, such as room hire, refreshments and managing the booking system. Donations from student teachers can be more flexible.
Look for a full listing of all locations and Register here https://www.eventbrite.co.uk/o/food-teachers-centre-founder-louise-davies-5315986231
Meetings are in London, Hertfordshire, Surrey, Oxford, Sheffield, Cheltenham, Northampton, Swindon, Wirral, West Yorkshire, Salisbury, Worthing, Nottingham, Newbury, Maidenhead, Carlise, Milton Keynes, Norwich, Harlow, Wigan, Newcastle, Northumberland and many more
Sign up for for our *NEW* Game Changer programme TODAY!
Get preparation and presentation skills ready for GCSE or vocational practical exams.
Not everyone is confident with teaching higher level knife skills, meat preparation and presenting a great plate to photograph. So come along to our VERY LOW cost training, with after event support.
Our partnership with ‘Taste of Game’, means we can provide training and free ingredients for our schools.
These 2017-18 days will focus on extending students repertoire of knife skills, food preparation and presentation skills. But we will also be helping you with the rest of the specification- improving understanding of local, seasonal and sustainable produce, traditional british cuisine and preparing quick nutritious dishes that meet current dietary guidelines.
We will be offering:
VERY low cost teacher CPD training days to teach you new skills and recipes, that will focus on higher level skills that can be completed in less than 60 minutes
– a follow up single delivery of FREE fresh ingredients for the recipes provided so that you can deliver the same quality of experience to your students as you got on the training day. You can stop worrying about how you will afford to get students to try new things.
free teaching resources, teacher guides, risk assessments, classroom activities, recipes and step by step videos to guide you through teaching new skills
– the opportunity to sign up for very low cost student MASTERCLASSES practical demonstrations and workshops at your school. We know that not every teacher is confident to deliver new skills and this provides an experienced DBS checked teacher to take the lesson with them.
Sign Up is FREE and means you will hear about training first. Check it out
Special Offers to all Food Teachers Centre from Billingsgate Seafood School
Need more confident fish fileting skills? Reduced price training courses for teachers and student masterclasses if you would like to bring a group to Billingsgate.
 
Catch of the Day

 

£125 Special Offer August 10th, September 1st, Sept 20th

 

 
Saturday Catch

 

£70 Special Offer July 22nd, August 12th, Sept 2nd, Sept 9th, Sept 23rd

 

Student groups £10/head
mention Food Teachers centre when you book
Please see the attached guide or feel free to contact
Email: schools@seafoodtraining.org Tel: 020 -7517 3548 or register seafoodtraining.org
 
 
Huge thanks to Tracey Goodyere at Birmimgham City University, our wonderful presenters and our amazing exhibitors supporting our 24th June Get Set for GCSE event. It was a brilliant day with over 200 people coming to join us!
Congratulations to the prize winners!
Louise James
Utensa
Wonderful set of Bakeware
Maria Kakengi
Taste of Game
CookBook
Angela Cadwaller
Taste of Game
CookBook
Sharon Folkes
BNF
Online Nutrition Training
Gill Spittle
BNF
Online Nutrition Training
Clare Syer
TechSoft
£300 Software
Wendy Tims
Illuminate
Food & Nutrition Preparation Text Books and Revision Guides
Ruth Heatley
Cruncy Critters
Sample products
Get Set for GCSE! If you missed the event the digital ticket, with videos, handouts and presentations is still available £20 +VAT Here
Teaching VCERTs and Technical Awards? We also have a digital ticket, with videos, handouts and presentations for our vocational course day £20 +VAT Here
Crunchy Critters

A valuable and memorable learning experience – Add the wow factor to your teaching about protein and sustainability. NIck very kindly gives discounts to teachers and advice on which ‘critters’ to order, so do get in touch with him.

info@crunchycritters.com Tel: 03333 4444 67
 
 
Teflon non-stick coatings is delighted to announce the launch of its 2018 Diamond Standard Awards for amateur chefs of all ages.
  • Keen Young Cooks 12-16 years
    – to bake a favourite dish
  • Aspiring Student Chefs 16-19
    years – to cook a game inspired signature
  • Keen Home Cooks 17 years and
    over – to cook their signature classic
The winning student and young cook will receive a prestigious three-year Specialised Chefs Scholarship and for the home cook a bespoke cookery weekend. In addition to these prizes, bundles of Teflon™ non-stick coated cookware from the sponsors are awarded as well as cash prizes of up to £500. Joining Anolon (cookware sponsor) as category sponsors is new sponsor BergHOFF (knives sponsor) and the continued generous support of Utensa Wonderbake (bakeware sponsor) and NoStik (baking liner sponsor).

Entries are open from 6th March and can be submitted individually or via schools and colleges. Entries close on 1 November 2017 with the national final scheduled for late January 2018 at the Waitrose Cookery School, London. More information

Illuminate Publishing Ltd
This award-winning independent publisher of high-quality and inspirational educational resources, provides an exciting range of schemes for the new GCSE Food Preparation and Nutrition specifications.
AQA GCSE Food Preparation and Nutrition
WJEC GCSE Food and Nutrition
Eduqas GCSE Food Preparation and Nutrition
They provide a range of colourful and engaging Student Books and Revision Guides accompanied by fantastic custom-made Digital Resources.
Student Books are awarding-body endorsed offering high quality support you can trust, and are presented in an appealing style to engage students with the content.
Revision Guides are packed with photos and diagrams to explain key concepts and are ideal for helping students consolidate knowledge and prepare for their exam.
Digital Book Bundles have been designed to really enhance learning and support teaching and are available without subscription. They are very simple to use and include a range of custom-made films and animations to demonstrate key cooking skills and explain difficult scientific concepts. They also provide a wide range of teacher resources all designed to help the delivery of the new specifications.
For more information visit www.illuminatepublishing.com

 

New Revision Guide from Collins – Sold out, but more stock is coming soon
Collins have an amazing track record and reputation as a publisher based on sound research in effective revision and study for exams.
The revision guide structure is based on the research that shows that repeated practice is more important than repeated study. It contains key facts for revision, quick quizes, mixed style exam questions, a student workbook or photocopiable section, practice questions and two full practice papers -Ideal for your mocks.
The education price for schools is ONLY £3.99, so don’t buy it from Amazon as the public price is £10.99. And as it is over 200 pages that’s great value.
Its been written by Barbara Monks (Food Science), Kath Callaghan (Food Preparation Skills/Food Choices) Barbara Rathmill (Food Safety), Suzanne Gray (Food Provenance), Fiona Balding (Food Nutrition and Health) and edited by Louise Davies. More information

We feel that it will be great for revision for AQA, EDUQAS and OCR

Have your say about Food Education and help guide the future provision!
The Jamie Oliver Food Foundation, in partnership with the British Nutrition Foundation and Food Teacher’s Centre, are carrying out a comprehensive review of the current delivery of food education in schools in England.
We are inviting stakeholders from academia, the school education system, non-governmental organizations, industry experts, and health and nutrition specialists to contribute their expertise and wide-ranging knowledge to this exciting project.
We would like to invite you to take part in the survey that is part of the overall research, this survey will take you about 10-15 minutes and should be completed by 22nd July 2017.
If you are a primary teacher please take 10 minutes to complete the survey here
If you are a secondary teacher, please take 10 minutes to complete the survey here

 

News from the team…
We would like to thank Kath Callaghan, Food Teachers Centre Associate, who has done amazing work for the last few years. Many of you will be familiar with Kath, as she has contributed to the on-line Q&A sessions, supported teachers in the closed group, trained technicians around the country and helped to manage the Resource Bank. She has decided that allotment and family activities are calling her in her retirement and will be stepping down from her current volunteering with us. We will miss you!
We wish Joe Mann, Food Teachers Centre Associate, great success in his new teaching job in Exeter, he will still be supporting the group and running training days, so look out for even more help for NEA 1 as he shares his inspiring food science teaching activities with us all.
We would like to congratulate Louise Davies on her new project this year, working as an ‘expert consultant’ to the Food and Agriculture of the United Nations. She joins a global team, drawn from organisations and universities around the world to develop a practical white paper on how to improve School Food and Nutrition Education (Healthy Diets, Sustainable Food Systems and Behaviour Change) in low and middle income countries. She’s leading on the theme of professional development, with capacity building and training strategies – and will draw upon the experience of setting up and leading the Food Teachers Centre.

 

Best wishes from the Food Teachers Centre team
Do you know another food teacher?
Please also pass this newsletter on and encourage your colleagues to sign up for their own copy each month. Sign up only takes a few seconds here
If you would like to join our closed facebook group, our website link below also explains how this works. You can find us here – https://www.facebook.com/groups/foodteachers/
We look forward to seeing you at our next events and chatting on-line.
Louise Davies (Founder: Food Teachers Centre)
www.foodteacherscentre.co.uk
Bright Ideas Food and Health Consulting Ltd Registered Office 69-71 East Street Epsom Surrey KT17 1BP Registered No 9096275 VAT No 189 4024 84

 

Posted in Uncategorized


Food Teachers Centre June 2017 Newsletter

 

Food Teachers Centre News

June 2017

Getting Set for the new GCSE and Vocational Assessment
As this year is racing past, as we have journeyed around the country to see many of you, and chatted to you all on-line in the community group, the theme has become preparing for the new exams and addressing the changes that we face. The team tries to do all that it can to support you, and best of all is how the teaching group helps each other every day.
 
This newsletter brings you
– Some ideas to help you with the science aspects of the new GCSE
– Event news, including our digital tickets for those that cannot make it in person on the day of an event
– Q&A dates on facebook
– New Resources from Love Food Love Science
– New Resources from Aldi’s Get Set to Eat Fresh
– New Resources for teaching Food provenance
Getting help with Food Science
We know that some teachers are finding the teaching of the food science challenging in the new GCSE. But help is at hand!
 
Getting up to date
 
1. Here are some on-line courses to bring your own knowledge up to date
2. Enrol in the Food Teacher Professional Portfolio programme, there are some free webinars to guide you through food science. These are all recorded, so the library of webinar CPD can be accessed at any time. http://www.foodteacher.org.uk/
 
3. Join one of our training days to experience teaching ideas and NEA tips first hand, we have been all over the country during the year, but if you are quick there are still a few places on including Thursday 8th June (Northampton), Friday 9th June (King’s Lynn), Thursday 15th June (London), Sorry Leeds is full, Tuesday 20thJune (Didcot), Sat June 24th (Birmingham), and Monday 10th July (London).
 
4. Ask a Food Science Mentor to support you and your classes, The Institute of Food Science and Technology have NOW launched the mentoring scheme that Food Teachers Centre piloted and set up with their help.
Don’t miss
 
5. Check out the brilliant LOVE FOOD LOVE SCIENCE new resources on the food science investigation approaches and make this your one-stop shop for finding useful teaching resources.
 
 
These resources have been developed with Barbara Monks, Julie Messenger and Louise Davies for Food Teachers Centre
 
 
 
Planning your scheme of work
 
1. Take a look at the CREST Awards for KS3 and KS4. https://www.stem.org.uk/blog/rising-challenge-using-crest-awards-food-lessons
2. Make sure you have joined the Resource Bank where teachers have been sharing their newly created teaching resources
3. Have a chat with your science department about how they approach the science enquiry. When the new GCSE was developed it was carefully aligned to use the same language and assessment as GCSE Science, so perhaps you can support each other, and make sure that students know that what they have learned in another part of the school will gain them marks in the food NEA.
Case Study – Kathy Brooks worked with the chemistry teacher, Jonathan Casalis de Pury, at her school (British School in the Netherlands) on the new GCSE
“The chemistry teacher was talking to me about his love for food. We were planning sessions for the baking club. This school based conference session gave us the motivation to put our words into action. We wanted to try new ideas and flavours. It was great for me as he knew the resources for molecular recipes. We plan to do a new session for next year.
The work on spherification was good. To show the video clip of how this technology maybe used to replace plastic water bottles. The session went well with the parsnip and banana recipe at the end as it was creative. I demonstrated a simple ice cream while we talked about the cryogenic freezing. The green eggs also provided a wow factor!”

 

Be ready for NEA 1
The first NEA will be released on the 1st September 2017 but you have until early May 2018 to complete this with your class and send in the marks. Ideally, your students should have had the 120 hours guided learning before they embark upon the assessment. This assessment is about 8 hours, so ensure that your exams officer timetables this. You may want to schedule some double lessons to enable them to do longer experiments.
1. Check the guidance on your exam board website. There are some great resources on the exam boards to help you with your teaching don’t miss them. OCR, AQA, EDUQAS
2. Plan for a mock and get the students using the structure. Top tips that we give at our training days are:
a. Avoid google search – same time out of the valuable 8 hours by having example tests accessible to remind the students what they did in past lessons and best practice
b. Have example good investigations ready in their folders to refer to, such as those on the exam board websites and key textbooks
c. Use a checklist (such as the one attached to this newsletter) that has example of relevant tests that they could do for specific investigations, for example hyperlinked to relevant tests if asked a question on thickening, or bread/flour is on the paper.
3. To get the top marks students need:
d. Research that is relevant and informs the investigation
e. Plan the investigation
f. A clear hypothesis
g. To show an understanding of how the ingredients work – analysis, interpret findings from tests, say how the science is applied when cooking
h. A range of tests
i. Record – written and visually and use technical language

 

Food Provenance – Is 5 a day Killing the planet?
You know the Eat Well Guide but how about the Eat Well Harvest?
The GCSE Food Preparation and Nutrition with its section on food provenance now covers how these food groups are grown, reared and processed – the Eat Well Harvest as it where!
The Discovering Our Countryside teaching theme “Is 5 A Day killing the planet?” starts with a thought provoking entry point video before covering the “Eat Well Harvest” for the food groups of the “Eat Well Guide” with it’s food stories videos on
· Cereals Food Story – starchy carbohydrates
· Beef Food Story – for the beans, pulses, fish, eggs and meat section
· Fresh Produce Food Story – for the fruit and veg section
· Dairy Food Story – for the dairy products section
Each of these food stories has a pupil workbook – (can be self-marking!) which they complete in conjunction with each of the food story videos.
It then considers how….
“Man, with food has many problems man without food has only ONE!”
In 2 further videos which cover some of the food problems. Ideal for setting up class debates which allow you to discuss food security and sustainability with a class of pupils better informed about modern food production.
The best bit – it’s all free log in here as quest to access this FREE Moodle Course http://bit.ly/GCSEFood (this link should take you straight to course if not log in as a quest no password needed)

 

Great new Resources for Get Set to Eat Fresh
Films, presentations, teacher’s notes and student worksheets – all ready for you to use. Download them here. All developed in conjunction with Aldi by Louise Davies for the Food Teachers Centre.
Investigate fresh food, including browning, foaming fizzing, thickening and setting
Skills Masterclass, including cooking skills record sheets, how to learn skills and a potato peeling challenge!
Q&A Facebook sessions start again in June
Come and join us in June in the closed Facebook group. You do not need to sign up for the event, simply be on-line and join the discussion. Look out for the banner above for dates and evening start time.
07 June – “Plan now to give yourself a good break in the Summer!” Kath Callaghan and Jill Oliver
12 June – “How to bid for and make the most of a technician” Barbara Rathmill
22 June – “Using apps in the classroom” Fiona Balding
27 June – “Demonstrations” Suzanne Gray and Kath Callaghan
If you would like to lead a chat session or help us, do let us know at info@foodteacherscentre.co.uk.
We don’t have a fancy office, we don’t have any paid staff or secretaries to answer the phone and reply to your emails, we don’t have any funding from government, we don’t charge a membership…. BUT we do have each other in the community, so that’s nearly 5,000 teachers to help each other, and that’s the way we like it!

 

Healthy Eating Week
12-16 Jun BNF Healthy Eating Week
Do post up your photos on facebook and tag us in your twitter feed, we love to now what you are doing to celebrate!
Celebrate healthy eating, cooking, food provenance and physical activity. Register free to receive a planning guide, this year’s challenges, activity ideas, a printed game and downloadable certificates
Food Teacher Professional Portfolio – FREE CPD
Sign up for FREE CPD
For further information contact Frances Meek at BNF by email at F.Meek@nutrition.org.uk
And if you haven’t registered do so here
New Revision Guide from Collins
We are really happy to share the launch of the new revision guide from Collins, which is being printed as we speak. We offered a great team of authors to Collins as they have such an amazing track record and reputation as a publisher based on sound research in effective revision and study for exams.
The revision guide structure is based on the research that shows that repeated practice is more important than repeated study. It contains key facts for revision, quick quizes, mixed style exam questions, a student workbook or photocopiable section, practice questions and two full practice papers -Ideal for your mocks.
The education price for schools is ONLY £3.99, so don’t buy it from Amazon as the public price is £10.99. And as it is over 200 pages that’s great value.
Its been writteen by Barbara Monks (Food Science), Kath Callaghan (Food Prep