Food Teachers Centre GCSE Results August ’21

 
GCSE Results
August ’21
Hello ,
 
Just a quick update on GCSE RESULTS on Results Day.
We are not ignoring the Vocational qualifications, but the analysis is not provided by OFQUAL in the same way and will be published by WJEC.
HEARTFELT THANKS for EVERYTHING YOU HAVE ALL DONE THIS YEAR.
As fellow food teachers really appreciate your efforts to deliver GCSE this year. It has been an absolutely exhausting and challenging process and the team here would like to thank each and every one of you. THANK YOU.
OFQUAL ANNOUNCES GCSE NEA ARRANGEMENTS (ENGLAND)
They are carrying forward 2021 contingency plans for NEA due to disruption caused by C19. NOTE these are temporary arrangements and are not permanent changes to the assessment process.
DECISIONS GCSE food preparation and nutrition NEA HERE
  • Remove NEA1 and permit an earlier release of NEA2. As a consequence, students might not be able to demonstrate all of the skills and techniques listed in the subject content.
  • To reduce the requirements for NEA2 to 2 dishes to be completed within 3 hours to allow for students to use complex processes such as baking, lamination, making ice-cream and to accommodate public health restrictions.

 

 

 

 

 
 
 
GCSE HEADLINES
GCSE entries UP from 45,000 to 48,000.
 
This is great news for our subject!
 
National Average (pass) is now 77.5%
Girls outperform boys by 16.6%
 
If you have concerns about GCSE teaching check the CPD support we can give below:
  • NEA Together (STILL ONLY £20)
  • Teaching for Higher NEA2 Grades
  • GCSE BOOST for grades 1-4
WHAT OFQUAL’s NEA CHANGES in 2022 ONLY MEAN FOR YOUR TEACHING YEAR 10 and YEAR11
Y11: We expect NEA 2 tasks to be released on 1st September 2021 for assessment summer 2022. (Normally 1st Nov). NEA 2 will count for 50% of marks and written paper for 50%.

 

Y 11: You will NOT need to carry out NEA 1 Food Science assessment task, however, you will still need to teach the food science content for the written paper, and we recommend that you do this is a practical way – this help embed learning and students will perform better in the exam paper. For example, when you are teaching yeast doughs to prepare for NEA2, we recommend that you still carry out the investigation to show the ideal conditions for yeast to ferment and use this as an opportunity to explain the science of the dough rising. For example, when you are teaching how to prepare fresh fruits, we recommend that you still show students how to prevent enzymic browning and explain the science behind this.
Y11: In recognition of the practical time that students have missed they will only need to prepare 2 dishes in the final 3-hour practical exam and mark schemes are adjusted for this. We recommend that you talk to your SLT about scheduling mock and final practical tests , with contingency plans in place in case of continued school closures in the autumn. The NEA2 practical assessment dates should be recognised as a formal exam and be included in the School Exam Diary and information sent to parents.
Y10: Will need to be prepared for NEA 1 and NEA 2 as normal.
For queries about requirements for technical skills during development dishes (for AQA) you are advised to contact your NEA adviser allocated to your centre or refer to the guidance for 2021.
For all boards – Do check your own exam board website regularly. Most allow you to sign up to updates on their website.
What about the written paper summer 2022?
This consultation and decision is about NEA (as this was urgent to get sorted), the government are already in discussion about adjustments to written papers. We will get more information in due course.
What about vocational courses?
Until we hear otherwise about vocational courses, assume that you should prepare for assessments as normal, and check regularly with your exam board.  There are a great number of different vocational exams and it is not possible for OFQUAL to present a single answer as for GCSE.
What about Wales and other locations?
Do check with your own exam board. Most allow you to sign up to updates on their website.

 

New to teaching KS3, GCSE, H&C or Home Cooking Skills? 
If you are new to teaching KS3, GCSE, H&C, Home Cooking Skills..……
Recordings were made of our July on-line meetings for all those who will be beginning teaching these courses in September to offer you support and guidance on getting ready for the new school year.  These meetings are led by Food Teachers Centre Community volunteers. And are stored in the group under GUIDES, including
  • New to KS3
  • New to GCSE
  • New to H&C
  • New to Home Cooking Skills
More information under GUIDES tab in the group.
 

 

Our on-line training is different!

 

The Food Teachers Centre has revolutionised CPD for food teachers!
Previously you would have signed up for a day face to face course, or an online webinar for an hour or so. But we believe that CPD should be Continuous Professional Development.
Now….
  • you sign up for a full year of training and support in an online training room – for ONE PRICE unlimited access
  • you do not need time off school, or to travel
  • prices are affordable for schools
  • provides the equivalent of 3-4 days traditional training
  • available 24-7 via mobile, tablet or computer from your Facebook account
  • move on at your own pace, start and stop as you need to
  • content is in small bite-size chunks so that you can improve your teaching step by step
  • flexible units to plan your own learning journey, suitable for very experienced and new teachers, and everyone in between!
  • easy tracking that automatically notes your progress over the course, so that you can restart where you left off when you return
  • regular live video presentations and drop -in sessions with tutors and guest speakers on current topics to stay up to date

 

We have a very wide range of courses to suit what current food teachers need.

 

360⁰ KS3 FOOD Training is a comprehensive training course to support those teaching FOOD at 11 – 14 years (KS3). Start any time, access for one year unlimited. More information
Food Science training course presents a comprehensive set of learning units to help you teach food science effectively in Key Stage 3 and Key Stage 4 GCSE Food Preparation and Nutrition.  It provides strategies to incorporate food science as a way of improving the quality of food teaching. More information.
              
GCSE BOOST focuses on how to support lower ability learners and improve their performance in GCSE Food Preparation and Nutrition. It provides intervention strategies and ideas that you can implement immediately with Y10 and Y11. We cover all boards AQA, EDUQAS and OCR. More information
Teaching for Higher NEA2 Grades course combines professional tailor-made teacher CPD training on how to teach for higher grades through a series of video resources and recipes leading students through all the food preparation and cooking techniques required for higher NEA2 assessment grades for GCSE Food Preparation and Nutrition. More information
NEA TOGETHER training course has numerous presentations, resources, and tips on how to prepare yourself and candidates for NEA, how to carry it out, and mark and moderate NEA, and how to use marking of NEA to improve your teaching next year. It also has a section for revision strategies and techniques for the written paper, with tips from examiners to improve your results and how to teach exam command words and higher mark questions. Throughout the yar this training room is supported by network meetings, timed to co-incide with key NEA dates such as NEA task release, marking deadlines. More information
Top Marks Hospitality and Catering (WJEC) course allows you to work alongside experienced teacher practitioners who guide you through how they have successfully planned and taught the WJEC L1-2 H&C course, how they have addressed issues and gained excellent performance from their students. More information
BTEC Home Cooking Skills course guides you through how to successfully plan, teach and assess Pearson BTEC L1-2 Home Cooking Skills More information
 
Food Allergens in Classrooms-On Line Training course is designed to provide a one stop shop for up to date information and support to make sure your departmental health and safety documentation is up to date. More information
Food Safety in Classrooms is the only course designed specifically for food teachers and is taught by food teachers and that includes BOTH the award of Level 2 Food Safety and accreditation for the nationally recognised FSA/Gov framework for food teaching standards. It 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.
Group rates are possible.
One day training by arrangement. More information
Food Technicians and Support Staff Training and Toolkit
Good Technicians are worth their weight in gold – keep up to date, motivated and valued by joining On-Line training with like-minded technicians to learn, develop and enthuse.  This is interactive training, providing the skills and resources for secondary schools, with opportunities for discussion, and led by highly experienced food teachers. More information
Currently all our training courses are on line due to C19.
Posted in Cooking, News, Newsletters, Teaching


Food Teachers Centre July 2021 News

 
July 2021 News
Hello ,

Just a quick update on Teacher Assessment, Government announcements regarding NEA and opportunities for training with us this summer term.
 
HEARTFELT THANKS TO EVERY FOOD TEACHER DOING TEACHER ASSESSMENT

A MASSIVE thank you for EVERYTHING YOU HAVE ALL DONE THIS YEAR.

As fellow food teachers really appreciate your time and thoroughness in reaching your final decisions – some of these were certainly difficult to make. It is worth reflecting on how much you have done, often working in isolation in your schools: we have continued to teach, we have devised exam papers and new assessments, marked them, moderated them and basically done, with all respect to our examiners, the job that examination boards usually do. It has been an absolutely exhausting and challenging process and the team here would like to thank each and every one of you. THANK YOU.

 
OFQUAL ANNOUNCES GCSE NEA ARRANGEMENTS (ENGLAND)
They are carrying forward 2021 contingency plans for NEA due to disruption caused by C19. NOTE these are temporary arrangements and are not permanent changes to the assessment process.
DECISIONS GCSE food preparation and nutrition NEA HERE
  • Remove NEA1 and permit an earlier release of NEA2. As a consequence, students might not be able to demonstrate all of the skills and techniques listed in the subject content.
  • To reduce the requirements for NEA2 to 2 dishes to be completed within 3 hours to allow for students to use complex processes such as baking, lamination, making ice-cream and to accommodate public health restrictions.

 

 
 
 
 
 
 
 
 
 
 
 
WHAT THIS MEANS FOR YOUR TEACHING YEAR 10 and YEAR11
 
Y11: We expect NEA 2 tasks to be released on 1st September 2021 for assessment summer 2022. (Normally 1st Nov). NEA 2 will count for 50% of marks and written paper for 50%.

 
Y 11: You will NOT need to carry out NEA 1 Food Science assessment task, however, you will still need to teach the food science content for the written paper, and we recommend that you do this is a practical way – this help embed learning and students will perform better in the exam paper. For example, when you are teaching yeast doughs to prepare for NEA2, we recommend that you still carry out the investigation to show the ideal conditions for yeast to ferment and use this as an opportunity to explain the science of the dough rising. For example, when you are teaching how to prepare fresh fruits, we recommend that you still show students how to prevent enzymic browning and explain the science behind this.
 
Y11: In recognition of the practical time that students have missed they will only need to prepare 2 dishes in the final 3-hour practical exam and mark schemes are adjusted for this. We recommend that you talk to your SLT about scheduling mock and final practical tests , with contingency plans in place in case of continued school closures in the autumn. The NEA2 practical assessment dates should be recognised as a formal exam and be included in the School Exam Diary and information sent to parents.
 
Y10: Will need to be prepared for NEA 1 and NEA 2 as normal.
 
For queries about requirements for technical skills during development dishes (for AQA) you are advised to contact your NEA adviser allocated to your centre or refer to the guidance for 2021.
 
For all boards – Do check your own exam board website regularly. Most allow you to sign up to updates on their website.
 
What about the written paper summer 2022?
This consultation and decision is about NEA (as this was urgent to get sorted), the government are already in discussion about adjustments to written papers. We will get more information in due course.
 
What about vocational courses?
Until we hear otherwise about vocational courses, assume that you should prepare for assessments as normal, and check regularly with your exam board.  There are a great number of different vocational exams and it is not possible for OFQUAL to present a single answer as for GCSE.
 
What about Wales and other locations?
Do check with your own exam board. Most allow you to sign up to updates on their website.

 

 
New to teaching KS3, GCSE, H&C or Home Cooking Skills? 
 
 
If you are new to teaching KS3, GCSE, H&C, Home Cooking Skills..……
 
In the next fortnight we will be running FREE on-line meetings for all those who will be beginning teaching these courses in September to offer you support and guidance on getting ready for the new school year.  These meetings are led by Food Teachers Centre Community volunteers.
 
New to KS3 
Monday 28th June 4.30 More information  and Thurs 1st July 19.30  More information
New to GCSE
Mon 12th July 19.00  More information
New to H&C
Weds 7th July 19.00 More information
New to Home Cooking Skills
Monday 5th July 19.00 More information
 
More information under EVENTS tab in the group
 
What is needed most by the group?.
 
Please visit the group and tell us the most important help that you wish to get from the group.
 
All new ideas welcome. We currently have a poll running to make it easier for you to tell us your needs here
 
 
Fish Heroes – our 13 pioneer schools
 
13 pioneer schools across London, Bedfordshire, Bristol, Essex, Somerset, Devon, Surrey and the West Midlands received a delivery of wild Alaska sockeye salmon this month. 300 more schools around the country will receive wild Alaska salmon or Alaska pollock for their practical food and nutrition lessons in September.
 
These schools are all part of the Fish in Schools Hero programme , managed by the Food Teachers Centre in partnership with industry support such as The Alaska Seafood Marketing Institute (ASMI) so that the next generation know how to prepare and cook, and get a chance to taste fresh fish.
 
Teachers have used the delivery of the fish to teach about sustainability and nutritional benefits of wild fish, as well as a chance to discover the tastes, textures, and versatility of Alaskan seafood.  Teachers described how easy it was to carry out the lessons as sample lesson plans and video recipes by chef and former Masterchef winner Dhruv Baker were provided. Teachers and students can also access the Seafood University with an online deep dive into the Alaskan fishing industry. www.alaskaseafooduniversity.co.uk   
 
Thank you to our pioneer schools and teachers:
Philip Friend, Adele Louise James, Rebecca Cottam, Sydia Wint, Andrew Hartshorn, Manish Gobin, Emily McMunn, Joe Mann, Deborah Prigg, Ian Webb, Zoe Wilson, Vicky Kyte, Jenny Webb.
 
 

Fish In School Hero competition
closing date 1st July 2021
 

 
 

 
Our on-line training is different!
 

The Food Teachers Centre has revolutionised CPD for food teachers!
 
Previously you would have signed up for a day face to face course, or an online webinar for an hour or so. But we believe that CPD should be Continuous Professional Development.
 
Now….
  • you sign up for a full year of training and support in an online training room – for ONE PRICE unlimited access
  • you do not need time off school, or to travel
  • prices are affordable for schools
  • provides the equivalent of 3-4 days traditional training
  • available 24-7 via mobile, tablet or computer from your Facebook account
  • move on at your own pace, start and stop as you need to
  • content is in small bite-size chunks so that you can improve your teaching step by step
  • flexible units to plan your own learning journey, suitable for very experienced and new teachers, and everyone in between!
  • easy tracking that automatically notes your progress over the course, so that you can restart where you left off when you return
  • regular live video presentations and drop -in sessions with tutors and guest speakers on current topics to stay up to date

 
We have a very wide range of courses to suit what current food teachers need.
 

360⁰ KS3 FOOD Training is a comprehensive training course to support those teaching FOOD at 11 – 14 years (KS3). Start any time, access for one year unlimited. More information
 
Food Science training course presents a comprehensive set of learning units to help you teach food science effectively in Key Stage 3 and Key Stage 4 GCSE Food Preparation and Nutrition.  It provides strategies to incorporate food science as a way of improving the quality of food teaching. More information.
 
              
 
GCSE BOOST focuses on how to support lower ability learners and improve their performance in GCSE Food Preparation and Nutrition. It provides intervention strategies and ideas that you can implement immediately with Y10 and Y11. We cover all boards AQA, EDUQAS and OCR. More information
 
Teaching for Higher NEA2 Grades course combines professional tailor-made teacher CPD training on how to teach for higher grades through a series of video resources and recipes leading students through all the food preparation and cooking techniques required for higher NEA2 assessment grades for GCSE Food Preparation and Nutrition. More information
 
NEA TOGETHER training course has numerous presentations, resources, and tips on how to prepare yourself and candidates for NEA, how to carry it out, and mark and moderate NEA, and how to use marking of NEA to improve your teaching next year. It also has a section for revision strategies and techniques for the written paper, with tips from examiners to improve your results and how to teach exam command words and higher mark questions. Throughout the yar this training room is supported by network meetings, timed to co-incide with key NEA dates such as NEA task release, marking deadlines. More information
 
Top Marks Hospitality and Catering (WJEC) course allows you to work alongside experienced teacher practitioners who guide you through how they have successfully planned and taught the WJEC L1-2 H&C course, how they have addressed issues and gained excellent performance from their students. More information
 
BTEC Home Cooking Skills course guides you through how to successfully plan, teach and assess Pearson BTEC L1-2 Home Cooking Skills More information
 
 
 
Food Allergens in Classrooms-On Line Training course is designed to provide a one stop shop for up to date information and support to make sure your departmental health and safety documentation is up to date. More information
 
Food Safety in Classrooms is the only course designed specifically for food teachers and is taught by food teachers and that includes BOTH the award of Level 2 Food Safety and accreditation for the nationally recognised FSA/Gov framework for food teaching standards. It 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.
Group rates are possible.
One day training by arrangement. More information 
Book for one day training on Tuesday 13th July here
 
Food Technicians and Support Staff Training and Toolkit
Good Technicians are worth their weight in gold – keep up to date, motivated and valued by joining On-Line training with like-minded technicians to learn, develop and enthuse.  This is interactive training, providing the skills and resources for secondary schools, with opportunities for discussion, and led by highly experienced food teachers. More information
 
Currently all our training courses are on line due to C19.
 
Stay Safe
from
Food Teachers Centre team
 
Volunteer Associates  and Ambassadors throughout the UK with a passion for ‘Better Food Teaching’.
 
 
 
The Food Teachers Centre is a place of:
 
  • creative and innovative ideas and action
  • practical solutions
  • learning and sharing

If your organisation or company would like to work with us – please do get in touch via our website or facebook page/facebook group
 
For more information Visit our Website
 
 
 
 
Posted in Cooking, News, Newsletters, Teaching


Food Teachers Centre June 2021 News

 
June 2021 News
Hello ,
 
This is a short newsletter as we are all so busy with TAGs, but we just wanted to remind you to take part in the Hands Up for Hand Hygiene Poster competition as it closes later this month.  This is a great activity to set for homework for KS3 or to pass onto your primary colleagues. And it comes with ready made teaching resources for you.
 
Are you new to teaching food at KS3?
Our combined Admin team put together 360⁰Food Training Room for Key Stage 3 so it has lots to help teachers new to this Key Stage.
  • Jill Oliver put in a super Scheme of work complete with recipes and Years 7 homework booklets and RAG assessment sheets.
  • Joe Mann shared his subject intent for his food programme from Year 7 – 9.
If you are being asked to teach Key Stage 3 after a long gap, or if you are a non-specialist and need some support, ask SLT for CPD via our Food 360 Training Room. You can dip in and out when you please and will have all the documentation and guidance at your fingertips. Click here for more information.

Would you like to improve your practical skills?
We will be running a free 4-day practical Culinary Arts course at Westminster College, London on October 25th-28th 2021. More details will be released next month on how to apply.
 
Be Fish Hero
Look out for our free fish being supplied to our Fish Hero programme schools, with free training and masterclasses available to members of the Food Teachers Centre (check the Facebook group for details #fishhero)
 
Thank you Alaska Seafood for supporting our schools.
 
 

 
 
 
 
 
 
 
Hands Up for Hand Hygiene
 
Hands Up For Hand Hygiene is an exciting set of teacher resources created to engage young minds about the importance of thorough hand washing and sanitising.  
 
Designed as a computer game style mission, the campaign calls on pupils to create an informative poster explaining why hand hygiene is so crucial.  With a challenge to ‘spread the word, not the germs’, children are empowered to raise awareness of the importance of good hand hygiene among their peers.  
 
Enter by 30th June for a chance to win prizes for pupils and your school! 
 
Why get involved?  
  • Great summer-term activity pack available for free download, ideal for children aged 8-12 years old.  
  • Featuring a teacher presentation, video and design-a-poster template, the resources speak to children in their language – computer games!   
  • The animated video explains the importance of good hand hygiene to the next generation in a fun and friendly way.  
  • £100 Amazon vouchers to be won to spend on the class of the winning poster designer.  
  • There are prizes for schools on offer too.  Submit your class’ poster designs to be in with a chance to win a full suite of premium Rubbermaid Commercial Products (RCP) hand hygiene products for your school. The prize includes soap dispensers for washrooms, along with hand sanitiser dispensers and a six-month supply of RCP refills.* 
 
How to get involved 
Act fast! The deadline for competition entries is 30th June.   
  • The competition is open here.  You’ll find all the resources you need, as well as instructions on how to enter.   
  • Share the link with anyone you think would be interested at your school.  Hands Up For Hand Hygiene could also make the basis of a great assembly to bring even more children on board.   
  • Completed posters need to be submitted by 30th June to be entered into the competition. 
 
*T&C’s apply. For more information visit Rubbermaid.eu. 
 
 
Do you need to gain or update your Food Safety in Classrooms accreditation this summer?.
 
We have two training options:
 
1. Join us On Line LIVE to complete your training in one day
(on TUESDAY July 13th 2021)    MORE INFO
 
OR
 
2. Go at your own pace over a few days to suit (Choose ticket marked ‘2020-2021’) MORE INFO
 
 
 
This 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 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’.
Check NEU standards here
 
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.
 
Make a case for compulsory food safety training
If you need to make case for your training, please attached the following NEU Standards to your training bid to your school leadership team.
 
NEU state: It is essential that staff delivering food technology lessons have received appropriate training in health and safety issues. Section 2 of the Health and Safety at Work etc Act 1974 requires that employees receive appropriate health and safety instruction and training. Teachers who have qualified in the subject will have received some such instruction as part of their initial teacher training. Non-specialists, however, should be provided with specific health and safety training for food technology teaching – whether in a primary or secondary context.
 
Reviews by teachers
“The course excelled in covering Health and Safety and the new Food and Nutrition requirements. I was also very impressed with the presentation pack to refer to later.”

“Gave me a chance to clarify so many issues (time to think with lots of practical advice from subject specialist experts).”

“The best CPD for food teachers”
 

Fish In School Hero competition
 

 
 
Stay Safe
from
Food Teachers Centre team
 
Volunteer Associates  and Ambassadors throughout the UK with a passion for ‘Better Food Teaching’.
 
 
 
The Food Teachers Centre is a place of:
 
  • creative and innovative ideas and action
  • practical solutions
  • learning and sharing

If your organisation or company would like to work with us – please do get in touch via our website or facebook page/facebook group
 
For more information Visit our Website
 
 
 
 
Posted in Cooking, News, Newsletters, Teaching


Food Teachers Centre May 2021 News

 
May 2021 News
Hello ,
After a difficult year, the burden of Teacher Assessment has been very hard to manage for most teachers. We would like to say a HUGE ‘thank you’ to all of you – for the sake of your students, who have taken on the extra responsibilities usually performed by the exam board  – setting and marking new exams, assessing and moderating NEA, and finding new evidence (sometimes with new tasks set), plus grappling with calculations required with new mark-schemes, reviewing grade descriptions and previous grade boundaries to ensure that your marks are fair and consistent. The evidence gathering, recording and submission has been an enormous task for you.
 
We hope that many of you will be able to take a well-earned break at half term. You should not feel guilty about taking some time for yourself and your family after such a term of hard work and extra requirements.
 
If you still need help with TAG 2021, please do see the information in our NEA TOGETHER and Teacher Assessment training rooms on-line or reach out to a mentor in the group.
A big thank you to the team this month who have organised 11 Teacher Assessment meetings for 170 teachers, with 5,000 views of the extra video presentations, templates and examples that we have shared in the training room.

 

 

 

 
 

 

 

Exam arrangements 2022
OFQUAL CONSULTATION CLOSES THIS FRIDAY

 

Have your say! Make your views known by responding to The OFQUAL consultation on arrangements for non-exam assessment for qualifications in 2022.
It is open to anyone to respond – teachers, parents, students and exam boards.
The consultation closes on Friday 28th May at 11:45pm.

 

 

 

Here are some ‘top tips’ for completing the consultation online.
1.            The consultation and link to the online response can be accessed here.
2.            What is it about? OFQUAL are proposing to carry forward (keep) the majority of changes relating to non-exam assessment that were put in place for this summer, for 2021.– i.e., remove NEA1 and reduced NEA2.
3.            The online survey – as a minimum you need to complete:
  • Your details (all 10 questions)
  • Food Preparation & Nutrition GCSE (2 questions)
  • Equality Impact Assessment (3 questions)
  • Regulatory Impact Assessment (4 questions)
  • Confidentiality & feedback (4 questions)
You do need to put something into each question response box for the survey to be accepted.
4.            Points you may wish to consider in your response:
  • Removal of NEA1 for a 2nd year may have negative consequences for exam results, as many students learn abstract science in a practical way. The science aspects taught in NEA1 will still need to be taught thoroughly as they will appear within the written exam in Summer 2022 as usual.
  • By removing NEA 1 this may lead some to reduce the science element, running the risk of diluting the importance and integral nature of science in the food GCSE and therefore the possible progression to Level 3 courses.
  • Food may benefit from closer relationship with the Science practical investigation which is based on the same structure and mark scheme.
  • Could parts of both NEA1 & NEA2 be reduced where there is duplication? (i.e., research, evaluating and analysis are included in both tasks). It would then be possible to reduce the time allocation for both NEA’s.
  • Suggest that the title for Non-Examination Assessment (NEA) is changed to ensure schools, students and parents are aware that this is a practical exam and worth 50% of the GCSE marks. Non examination gives a false impression.
  • Suggest that OFQUAL reminds Senior Leaders that NEA 2 requires a dedicated block to time for assessment (and for mock examinations) and that this should be built into the examination timetable.
  • Release date for the titles to be brought forward and/or both NEA1 & 2 are released on 1st September 2021
It is important that you take this opportunity to highlight these important issues. Remember, the cut off date is Friday May 28th.

 

 

Teacher Assessment training continues ON LINE!
If you missed our TAG meetings you can catch up with recordings and handouts here (£20 donation for one year access). BOOK HERE

 

 

 

 

Teacher Assessment event recorded for CATCHUP

 

 

Teacher Assessment (Food) 2021 – on line ticket

 

The presentations will give:
  • Clear guidance from each exam board regarding changes and what is required.
  • Clear understanding of the requirements from OFQUAL/ DfE and JCQ on how to conduct teacher assessment and grade allocation.
  • Best Practice on teacher assessment from OFSTED D&T evidence.
  • Tips of working with colleagues to moderate and validate standards.
  • Insights into how experienced teachers are planning teacher assessment.
TWO  Options to Catch up on Teacher Assessment 2021
 
1. Our full on-line training package (£120) DETAILS HERE
OR
 
2. Our simple, cost conscious ‘Digital Ticket’   ONLY £30 DETAILS HERE

 

Do you need to gain or update your Food Safety in Classrooms accreditation this summer?.
We have two training options:
1. Join us On Line LIVE to complete your training in one day
(on TUESDAY July 13th 2021)    MORE INFO
OR
2. Go at your own pace over a few days to suit (Choose ticket marked ‘2020-2021’) MORE INFO
 
This 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 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’.
Check NEU standards here
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.
 
Make a case for compulsory food safety training
If you need to make case for your training, please attached the following NEU Standards to your training bid to your school leadership team.
NEU state: It is essential that staff delivering food technology lessons have received appropriate training in health and safety issues. Section 2 of the Health and Safety at Work etc Act 1974 requires that employees receive appropriate health and safety instruction and training. Teachers who have qualified in the subject will have received some such instruction as part of their initial teacher training. Non-specialists, however, should be provided with specific health and safety training for food technology teaching – whether in a primary or secondary context.
Reviews by teachers
“The course excelled in covering Health and Safety and the new Food and Nutrition requirements. I was also very impressed with the presentation pack to refer to later.”
 
“Gave me a chance to clarify so many issues (time to think with lots of practical advice from subject specialist experts).”
 
“The best CPD for food teachers”

 

Fish In School Hero competitions
Alaska Seafood Marketing Institute is offering 10 lucky winners the chance to
win a selection of seafood from Alaska worth £40.

 

The FISH HERO programme announces its second competition with the support of Alaska Seafood.

 

Alaska Seafood Marketing Institute is offering 10 lucky winners the chance to
win a selection of seafood from Alaska worth £40.
To be in with a chance of winning, all you need to do is complete the FREE SHORT Alaska Seafood University training course by 31st May 2021.
 
To enter:
Take a screen shot of the Module Screen showing all the modules have been completed  and email it to the address given in the FISH HERO TRAINING ROOM  GUIDE 4 DETAILS HERE
  • We will select 10 winners at random from all entrants.
  • Each winner will receive a supermarket delivery containing a selection of seafood from Alaska for use in classrooms, subject to availability.
  • We will contact all winners to arrange a convenient delivery time. Prizes must be delivered before 31st July 2021.

 

This on-line training course is excellent CPD for your examination classes.
 

 

Tunnock’s Teacake Challenge 2021
Teacake Travels Around the World
Closing date this FRIDAY MAY 28th

 

“Teacake Travels Around the World”
The Challenge for 2021 is to present a Tunnock’s Teacake to the theme of “Teacake Travels Around the World”. Judging criteria are: presenting a stunning dish, creativity, skills and the use of ethically sourced ingredients.
Your idea should reflect traditions, sights, smells and/or tastes of a chosen country or culture. Ingredients do not have to be sourced from a chosen country if this adds to food miles, alternatives are acceptable.
*One student can be entered for each of the categories from each school.
CLOSING DATE MAY 28th 2021
Link to the POSTER to promote the competition at schools
Get more details here  and here is the link for the teaching Resources
Categories
  • Up to 14 years of age
  • 14 + years of age
  • Most novel
  • LOCKDOWN CHALLENGE (added so that students can use any suitable alternative to a Tunnocks Teacake, if they are completing this at home)

 

How to Enter
Teachers who enter their schools MUST be members of the Food Teachers Centre Facebook group, and this automatically gives you membership of the Tunnock’s Teacake Challenge group.
Please read the How to Enter and Rules (T&Cs) section of the Tunnock’s Teacake Challenge for full details
Posted in Cooking, News, Newsletters, Teaching


Food Teachers Centre April 2021 News

 
April 2021 News
Hello ,
The summer term is here, so is Teacher Assessment and back to lessons.
This newsletter is packed full of helpful advice for you :
  • FREE training and support va our FISH HERO programme, with a chance to win a luxury fish delivery by attending a short training at our Seafood University
  • Opportunities to join TAG meetings and to connect with other teachers to help guide your moderation if you are marking for the first time.
  • Assessment support and advice with the help of COLLINS, who publish the very popular Revision Guide (authored by the Food Teachers Centre team)
  • Tunnocks Teacake Challenge – have some fun, its been a tough year!

 

 

 

 
 

 

Consolidate learning, reinforce skills and prepare for exams

 

 

AQA Food Preparation & Nutrition revision bundles include everything students need for GCSE catch-up and exam prep – for only £6.99!
What’s included:
  • Complete Revision & Practice – a revision guide, workbook and full practice paper in one book
  • Revision cards – revise, memorise and test knowledge with 100 cards

 

 

Get Help with Teacher Assessment – our event in March was recorded for CATCHUP

 

 

Teacher Assessment (Food) 2021 – on line ticket

 

The presentations will give:
  • Clear guidance from each exam board regarding changes and what is required.
  • Clear understanding of the requirements from OFQUAL/ DfE and JCQ on how to conduct teacher assessment and grade allocation.
  • Best Practice on teacher assessment from OFSTED D&T evidence.
  • Tips of working with colleagues to moderate and validate standards.
  • Insights into how experienced teachers are planning teacher assessment.
TWO  Options to Catch up on Teacher Assessment 2021
 
1. Our full on-line training package (£120) DETAILS HERE
OR
 
2. Our simple, cost conscious ‘Digital Ticket’   ONLY £30 DETAILS HERE
Access 9 presentation recordings:
  • Louise Davies ‘The principles of Teacher Assessment 2021: Challenges and Opportunities’
  • Louise Attwood AQA, Head of Curriculum – Design Technology ‘AQA: Teacher Assessment and changes to this summer examination process’
  • Allison Candy EDUQAS/WJEC Subject Officer and Dave Jones, WJEC Regional Representative   ‘ An update on WJEC Food and Nutrition, Eduqas Food Prep and Nutrition ,Level 3 Food Science and Nutrition And Level 1/2 Hospitality and Catering’
  • Brian Oppenheim, HMI, OFSTED, National Lead for D&T  ‘Best Practice in Teacher Assessment’
  • Joe Mann ‘AQA assessment – a teachers view of how to approach this summer.’
  • Barbara Rathmill ‘Developing and using an open-book style test to generate evidence for TA, using the Collins revision Guide.’
  • Jacqui Keepin ‘Tips for lone food teachers on how to conduct remote moderation and work with colleagues to validate standards.’
  • Ashley Bowe ‘WJEC Hospitality and Catering L1-2 – a teachers view of how to approach this summer.’
  • Emily McMunn and Sheila Watts ‘WJEC Level 3 Food Science and Nutrition – a teachers view of how to approach this summer.’
The digital ticket also includes a Teacher Assessment Planner template and CPD certificate of attendance.
OBTAINING FUNDING FOR THIS TRAINING
1. Request this training as part of performance management
2. Ask to use the CATCH UP funds (£80 per student)
3. Ask to use the exam board fees that have been refunded to your school due to teacher assessment
 
Brian Oppenheim, OFSTED speaking in 2019
    

 

Fish In School Hero competitions
Alaska Seafood Marketing Institute is offering 10 lucky winners the chance to
win a selection of seafood from Alaska worth £40.

 

The FISH HERO programme announces its second competition with the support of Alaska Seafood.

 

Alaska Seafood Marketing Institute is offering 10 lucky winners the chance to
win a selection of seafood from Alaska worth £40.
To be in with a chance of winning, all you need to do is complete the FREE SHORT Alaska Seafood University training course by 31st May 2021.
 
To enter:
Take a screen shot of the Module Screen showing all the modules have been completed  and email it to the address given in the FISH HERO TRAINING ROOM  GUIDE 4 DETAILS HERE
  • We will select 10 winners at random from all entrants.
  • Each winner will receive a supermarket delivery containing a selection of seafood from Alaska for use in classrooms, subject to availability.
  • We will contact all winners to arrange a convenient delivery time. Prizes must be delivered before 31st July 2021.

 

This on-line training course is excellent CPD for your examination classes.
 

 

Food Teachers Centre welcomed masterchef winner Dhruv Baker to our FISH HERO workshop

 

Dhruv Baker, Masterchef winner 2010, restauranteur and charcutier joined the Food Teachers Centre last Saturday and became a ‘Fish Hero’ for the day.
As part of our FISH HERO teacher training programme, Dhruv demonstrated how to expertly fillet a highly sought-after Wild Alaska King Salmon. He used this to create a show stopping Alaska pink salmon and tarragon tart, served with tomato concasse and a rapeseed oil mayonnaise. We predict that this recipe will become a ‘Hero dish’ cooked in hundreds of schools across the country.
‘Become a Fish Hero’ workshop 3: Wild and Delicious, was made possible by a partnership with Alaska Seafood Marketing Institute. Rebecca Wilson, Trade director northern Europe, told us the amazing story of Alaska Seafood and shared their incredible sustainability credentials with us. You can still watch this presentation joining our dedicated ON LINE training room for the programme.
Rebecca also introduced the innovative, new Alaska Seafood University interactive learning platform. Food teachers and their students will be keen to use this as it helps learning for exam course topics such the benefits of eating fish as well as buying responsibly.
We believe the Fish In Schools Hero programme, supported by Fish Mongers Company and their Fisheries Charitable Trust, is a ground-breaking programme. We aim to ensure that every child gets a chance to prepare, cook and taste fish before they leave school.The Food Teachers Centre welcomes any support from industry that will help us achieve our aims of getting every child to prepare, cook and eat fish before they leave school. We are so grateful for the support and the time that ASMI have given to us freely, to create professional, bespoke video masterclasses and resources that will enable students to learn all about sustainability and responsible fisheries as part of this programme.
You can learn more about this programme and how you can get involved by following this link:

 

Tunnock’s Teacake Challenge 2021
Teacake Travels Around the World
Closing date UPDATE NOW MAY 28th

 

A NUMBER OF TEACHERS HAVE SAID THEY ARE FINDING IT DIFFICULT TO GET ALL OF THEIR ENTRIES TOGETHER IN TIME FOR THE DEADLINE. DUE TO THE LONG LOCKDOWN & SCHOOL CLOSURES, IT HAS BEEN DECIDED TO EXTEND THE DEADLINE FOR THE COMPETITION TO MAY 28th 2021.
Please check here to find out how to submit your entries.
 This Challenge is great way of practising presentation skills, with very little outlay. The Challenge can be delivered via remote learning.
 
“Teacake Travels Around the World”
The Challenge for 2021 is to present a Tunnock’s Teacake to the theme of “Teacake Travels Around the World”. Judging criteria are: presenting a stunning dish, creativity, skills and the use of ethically sourced ingredients.
Your idea should reflect traditions, sights, smells and/or tastes of a chosen country or culture. Ingredients do not have to be sourced from a chosen country if this adds to food miles, alternatives are acceptable.
*One student can be entered for each of the categories from each school.
CLOSING DATE 25th APRIL 2021
Link to the POSTER to promote the competition at schools
Get more details here  and here is the link for the teaching Resources
Categories
  • Up to 14 years of age
  • 14 + years of age
  • Most novel
  • LOCKDOWN CHALLENGE (added so that students can use any suitable alternative to a Tunnocks Teacake, if they are completing this at home)

 

How to Enter
Teachers who enter their schools MUST be members of the Food Teachers Centre Facebook group, and this automatically gives you membership of the Tunnock’s Teacake Challenge group.
Please read the How to Enter and Rules (T&Cs) section of the Tunnock’s Teacake Challenge for full details

 

 

Teacher training continues ON LINE!
Live meetings taking place in our training rooms this term
Join our NEA TOGETHER TAG meetings

 

 

 

 

Are you working alone? Need to moderate and discuss your evidence for Teacher Assessed Grades this year?
 
Join a virtual session hosted by members of the Food Teachers Centre Ambassadors and Associates team.
  • The events are available on different days either as a twilight or in the evening (except two Saturday sessions) to make them as accessible as possible. Some events are specific to an Awarding Organisation and there are two which are more general and will cover aspects related to all.
  • There will be opportunity to review the teacher assessment process, discuss and ask questions and to make connections with other teachers to enable moderation to continue locally to confirm judgements.
  • To join the event: access through NEA Together training room (Guide 12) or book through Eventbrite and then join the NEA Together training room.
DRAFT SCHEDULE

 

  • AQA                    Weds 5th May 4-5pm  on Zoom
  • All boards           Thurs 6th May 4.30-5.30pm on Newrow
  • AQA                    Mon 10th May 4.30-5.30pm on Facebook Messenger Room
  • AQA                    Tues 11th May 4-5pm on Zoom
  • EDUQAS             Weds 12th May 6.30-7.30pm on Google Meet
  • AQA                     Thurs 13th May 4-5pm on Google Meet
  • WJEC H&C          Thurs 13th May 4-5pm (also available to those in the H&C On Line training room) on Google Meet
  • All boards            Fri 14th May 4-5pm on Zoom
  • All boards            Sat 15th May 10.30 – 11.30 on  Facebook Messenger Room
  • EDUQAS             Tues 18th May 6.30-7.30 on Google Meet
  • AQA                     Sat 22nd May 11am-12pm on Newrow
*Number limits apply to platforms

 

To attend any of the meetings in MAY, simply BOOK the on-line training (you get one year of membership) through Eventbrite and then join the NEA Together training room. You will find the choice of meetings in GUIDE 12 or the EVENTS menu.
This is a £20 DONATION for ONE YEAR of training.
 
Posted in Cooking, Cooking skills, News, Newsletters


Food Teachers Centre March 2021 News

 
March 2021 News
Hello ,
In the on-line community we published a video to summarise the OFQUAL news from last week.
For a quick read the press release can be found here and the letter from Gavin Williamson here. Please be patient as the exam boards now respond, develop new approaches and resources and give you further guidance for this summer’s Teachers Assessment.
Watch the video here
This newsletter will help you with:
  • A summary of the main points on Teacher Assessment for GCSE and vocational courses and help with the next steps.
  • Further advice from WJEC on Hospitality and Catering.
  • News about training events and workshops that we are running to support you

 

Links and Consultations
Be sure to be signed up on your own exam board update for your exams on their website so that news reaches you as it is released towards the end of the Spring term.
We suggest you read the OFQUAL report here
They have a good infographic here
Concerned about NEA 2?
Be sure to take part in the GCSE TECHNICAL CONSULTATION  Ofqual technical consultation on Conditions and Requirements for GCSEs in summer 2021. NOTE:  BE QUICK Consultation closes at 11:45pm on March 11th.
Take part in the VOCATIONAL TECHNICAL CONSULTATIONRegulatory arrangements for the awarding of vocational and technical and other general qualifications in 2020-2021. This includes the draft information for centres about making objective judgements. The consultation will close on 11 March 2021

 

 

 

 
 

 

Updated CLEAPSS advice – return to practical work 8th March onwards

 

The guide for doing practical work during the pandemic has been updated and and is now online. there are some significant changes – mainly about face coverings and washing requirements.
For example, the need for ‘meticulous’ cleaning has now gone.

 

Teacher Assesment – News from OFQUAL post consultation

 

Changes to GCSE exams 2021
  1. NO
    EXAM or mandated assessment
    : for GCSE FPN, H&C level 1 and 2, and
    Level 3 FSN.
  2. Teacher
    ASSESSMENT consultation outcomes
–      90% agreed teachers should be able to use evidence from throughout the students course.
–      87% agree a breadth of evidence should inform the teachers judgement
Teacher Assessment
  1. Grade
    achieved through a range of evidence – coursework, mocks, class or
    homework assessments, exam board provided questions, NEA (complete or not)
  2. Collected
    at any time during the course
  3. ONLY
    on content the student has been taught
  4. Marked
    by teachers, evidence your judgement
    (sample checks will be carried out)
Timeline for your planning
  1. March
    early April – Guidance published. Teacher’s tell students about the
    evidence they are planning to use.
  2. April
    – May- Early June –  gather further
    evidence if needed – complete questions from exam boards, continue
    coursework. Further evidence is not taking them to the school hall for
    a test – students need to continue to be taught to catch up.
  3. Grades
    submitted 18th June (your school will have a QA process that
    means internal date will be earlier)
Producing a Teacher Assessment Plan
  1. Teacher
    Assessment should be based on what students have been taught so that
    candidates are rewarded for what they can do.
  2. No
    penalties for candidates who have limited or no practical work.
  3. Evidence
    your judgements
  4. Fairness
    to all students
    if the same piece of evidence is used for all.
Possible sources to evidence to consider in your planning
  • Your markbook and student folders – Written work, observations and examples of cooking completed in class, homework or remote learning
  • Any NEA, or parts of NEA that has been completed and submitted
  • For some assessment objectives such as ‘plan, prepare and cook’, these may be demonstrated at different times rather than at the same time in the 3 hour practical.
  • Work set and completed on Seneca Learning or Dynamic learning packages
  • Set the Collins student workbook as an openbook paper. Very cost effective at £2.50 and set against the content and national standards.
  • Set a new test or exam paper based on a revision list that you give students and revision timetable, to conduct timed test on a set date as classwork.
  • Set some quizzes on a different topic each week (over the coming weeks) – test as you go and keep a record of the marks.
Practical Skills – NEA 2 issues
  • Fairness – to individuals and schools in certain regions
  • Finish if it was started and is possible, without excess workload. ADJUST – one dish
  • A shorter version of an NEA process but based on the current briefs.
  • Choose a dish that they can demonstrate those skills and have a one off practical test for that AO
  • •No mandated NEA
What are my colleagues planning to do?
If you are interested to see an overview of what over how other food teachers are planning to gather teacher evidence – take a look at our Facebook Polls
 
Our assessment tips
  • If you use a past paper as a test exam, remove topics that have not been covered or create a new paper based only on what was taught and consolidated through revision
  • Use the question bank provides by WJEC to create a test
  • Use published Revision Guide example questions to create a test
  • On marking remove any question that clearly disadvantages the majority of learners, (where you see only the most able have been able to answer it)
  • Review your tests for bias such as gender, culture and SEND
  • Use any parts of the NEA that have been completed and submitted to you
 
 
Support is coming from exam boards
  1. The
    new process
  2. New
    Grade descriptions
  3. Sets
    of questions/answers to use
  4. How
    you will avoid bias
What next?
•       Trust your professional judgement
•       Your assessment plan works for YOUR students
•       Read what your exam board provides, not rumour
•       Work with colleagues, if you are inexperienced
Concerned about NEA 2?
 Be sure to take part in the GCSE TECHNICAL CONSULTATION  Ofqual technical consultation on Conditions and Requirements for GCSEs in summer 2021.
NOTE:  BE QUICK Consultation closes at 11:45pm on March 11th.
More news will follow this Technical Consultation – at the end of March/ April.

 

Vocational Courses – OFQUAL and WJEC news

 

The following information has been published by OFQUAL which impacts upon Hospitality and Catering Level 1-2, Food Science and Nutrition Level 3 and other BTEC courses.
VTQ Information for centres – H&C and L3 FS&N
The continuing pandemic has led to some exams and assessments being cancelled in 2021.
 On the 25 February, the government announced the policy and scope of awarding vocational and technical qualifications in 2021.
It was confirmed that:
  • Alternative arrangements to written exams (similar to those being proposed for GCSEs, AS and A levels) are needed for those VTQs and other general qualifications most like GCSEs, AS and A levels. Many of these were subject to calculated results last summer, and it is likely that some form of teacher assessment will be most appropriate.
  • Assessments for on-demand qualifications, such as Functional Skills or ESOL Skills for Life, can go ahead if in line with PHE guidance. Where learners are unable to access FSQ assessments, an alternative method of awarding these qualifications is needed to ensure these learners can progress
  • Where qualifications are used to demonstrate occupational or professional competency or proficiency or to gain a licence to practise are necessary, then these assessments for these qualifications should continue when this is possible, subject to PHE guidance.
More information will be available in March.
You can read more details of the proposed arrangements from DfE here and WJEC here
Following recent DFE and OFQUAL announcements WJEC are now able to confirm the following:
  • Examinations will not take place for our vocational and
    other general qualifications this summer
  • Vocational and other general qualifications that are
    most like GCSEs, AS and A levels and which are primarily used for
    progression to further and higher education will follow a similar assessment and awarding approach; learners completing these qualifications
    in the summer will be eligible for a Teacher Assessed Grade
  • Centres should continue to teach the qualifications in
    line with the published Specifications and any adaptations published last
    autumn –
  • Internal assessment should continue where possible and
    appropriate to support engagement in education and to provide a strong
    evidence base on which to inform a Teacher Assessed Grade. Unit 2 NEA MUST
    STILL BE COMPLETED BUT WILL NOT BE MODERATED BY US FORMALLY THIS YEAR
    .
    Centres need to use this as part of their evidence
  • Arrangements will be put in place to ensure that learners
    who are part-way through their course (‘mid-flight’) will not be
    disadvantaged through the arrangements being put in place for awarding
    qualifications this summer. We don’t know anymore about this currently.
Further information will be made available to centres in March.

 

 

Get Help with Teacher Assessment –
SATURDAY 27th MARCH 10am
And recorded for CATCHUP

 

 

Teacher Assessment (Food) 2021

 

  • This event will take place on Saturday March 27th 10am onwards
  • All presentations will be recorded for full access for everyone with a ticket so come to the meeting or watch on CATCHUP at your leisure.
Introduction
There are some unprecedented changes taking place for this summer’s assessment. Exams are cancelled, grades will be awarded by Teacher Assessment. The Food Teachers Centre are pleased to bring you a unique event where you can hear from all the national experts and exam boards in one place.  This event will save you time and give you clear instructions on what will be required of Food teachers for GCSE and Vocational Courses.
To allow the maximum number of teachers to take part, all presentations will be recorded. You can attend on the day or watch later at your own pace (unlimited access).  There will be a chance to take part in Q&A (live or by sending your questions forward).
The presentations will give:
  • Clear guidance from each exam board regarding changes and what is required.
  • Clear understanding of the requirements from OFQUAL/ DfE and JCQ on how to conduct teacher assessment and grade allocation.
  • Best Practice on teacher assessment from OFSTED D&T evidence.
  • Tips of working with colleagues to moderate and validate standards.
  • Insights into how experienced teachers are planning teacher assessment.
We hope that at the end of the day you will know….
  • What to do
  • Why you are doing it
  • And how to do it effectively.

 

OBTAINING FUNDING FOR THIS TRAINING
1. Request this training as part of performance management
2. Ask to use the CATCH UP funds (£80 per student)
3. Ask to use the exam board fees that have been refunded to your school due to teacher assessment
DISCOUNTS and COMPLIMENTARY PLACES
Trainee teachers – request a free place.  Self funders may ask for a discount code.
info@foodteacherscentre.co.uk
More information about this workshop can be found here
 
 
Brian Oppenheim speaking in 2019

 

Draft Programme
 
10.00- 10.30 Louise Davies ‘The principles of Teacher Assessment: Challenges and Opportunities’
10.30-11.00 Louise Attwood AQA, Head of Curriculum – Design Technology ‘AQA: Teacher Assessment and changes to this summer examination process’
11.00-11.30 Allison Candy EDUQAS/WJEC Subject Officer ‘ An update on WJEC Food and Nutrition, Eduqas Food Prep and Nutrition ,Level 3 Food Science and Nutrition And Level 1/2 Hospitality and Catering
11.30-12.00 Brian Oppenheim, HMI, OFSTED, National Lead for D&T ‘Best Practice in Teacher Assessment’
Afternoon Workshops available
 
These workshops are recorded so that you take part to suit and ask questions of the presenters during the day.
 
Joe Mann ‘AQA assessment – a teachers view of how to approach this summer.’
Barbara Rathmill ‘Developing and using an open-book style test to generate evidence for TA, using the Collins Revision Guide.’
Jacqui Keepin ‘Tips for lone food teachers on how to conduct remote moderation and work with colleagues to validate standards.’
Ashley Bowe ‘H&C L1-2 – a teachers view of how to approach this summer.’
TBC ‘Level 3 Food Science and Nutrition – a teachers view of how to approach this summer.’

  

  

 

Fish In School Hero competition and
2 free training workshops

 

The FISH HERO training room and teaching resources are FREE for all members of the Food Teachers Centre Community.
Just follow the link to register and gain access to all the FREE resources.
Competition date has been extended due to C19 and will close in 1st July, not 1st March.
TWO FREE TEACHER TRAINING EVENTS  *BOOK NOW*
 

 

Fish In School free training workshop 2
Saturday 6th March 10-12am

 

 

PROGRAMME
10.00am              Update and introduction to workshop Louise & Simon
10.10am              Choosing Sustainable Seafood
Matt Slater, Marine Awareness Officer and Abby Masterson, Marketing Officer for Cornwall Good Seafood Guide introduce the important topic of seafood sustainability.
10.40am  Question and answer session
11.00am  An introduction to Pengelley’s Fishmongers, with Rob Phillips
11.15am Filleting Sea Bream
11.20am  Practical Fish Cookery
Simon Gray shows how to prepare and cook pan fried Sea Bream served on a chickpea & chorizo stew.  Cookalong with recipe here
11.30  Question and Answer session
Simon and Rob answer your question on fish preparation and cookery.
 

  *BOOK NOW*  Here

 

 

Fish In School free training workshop 3
Saturday 24th April 10-12am

 

 

PROGRAMME
10.00am              Introduction to workshop Louise & Simon
10.10am              Alaskan Seafood – Wild, Free, delicious, nutritious and sustainable
Rebecca Wilson, Trade Director: Alaskan Seafood, Northern Europe
10.40am Practical Fish Cookery
Practical Fish Cookery for schools: Improve your personal skills with a comprehensive demonstration of cooking techniques and methods and presentation skills
11.05
Question and Answer session
11.40 A teacher’s perspective on how to engage student’s when cooking fish
We all worry about how the students will respond and how to set up a positive experience of handling, preparing, cooking and eating fish for the first time.  Vikki Bradley of Holte School, Birmingham explains how she addresses the ‘yuck’ factor and how she approaches the teaching of fish in her lessons.
Plenary – Evaluation and feedback
 

  *BOOK NOW*  Here

 

 

Tunnock’s Teacake Challenge 2021
Teacake Travels Around the World
Closing date 25th April 2021

 

This Challenge is great way of practising presentation skills, with very little outlay. The Challenge can be delivered via remote learning.
 
“Teacake Travels Around the World”
The Challenge for 2021 is to present a Tunnock’s Teacake to the theme of “Teacake Travels Around the World”. Judging criteria are: presenting a stunning dish, creativity, skills and the use of ethically sourced ingredients.
Your idea should reflect traditions, sights, smells and/or tastes of a chosen country or culture. Ingredients do not have to be sourced from a chosen country if this adds to food miles, alternatives are acceptable.
*One student can be entered for each of the categories from each school.
CLOSING DATE 25th APRIL 2021
Link to the POSTER to promote the competition at schools
Get more details here  and here is the link for the teaching Resources
Categories
  • Up to 14 years of age
  • 14 + years of age
  • Most novel
  • LOCKDOWN CHALLENGE (added so that students can use any suitable alternative to a Tunnocks Teacake, if they are completing this at home)

 

How to Enter
Teachers who enter their schools MUST be members of the Food Teachers Centre Facebook group, and this automatically gives you membership of the Tunnock’s Teacake Challenge group.
Please read the How to Enter and Rules (T&Cs) section of the Tunnock’s Teacake Challenge for full details

 

 

Teacher training continues ON LINE!
Live meetings taking place in our training rooms this term

 

 

NEA TOGETHER MEETINGS  included in your £20 donation is a full year of meetings, plus all the learning units.
Exam Board specific meetings on marking and moderating together to provide TA evidence will be held once the outcomes of the OFQUAL consultation are known.
GCSE BOOST for lower abilities – Fortnightly Mondays at 7pm
15th Feb
Improving the Attainment of Boys grades 1-4
Julie Messenger reviews the research evidence around boys performance and discusses teaching and learning strategies to address the key issues. These practical steps and tips can be used immediately in your Y10 and Y11 food teaching.
1st March
How changes to teacher assessment affects students grades 1-4
Update from OFQUAL (tbc) – what it means
Engaging lower abilities and supporting performance remotely
15th March
Effective ways to use knowledge organisers with lower ability students in Y10 and Y11. Presented by British Nutrition Foundation and Jacqui
29th March
Exams update
BTEC HOME COOKING SKILLS  – Fortnightly Mondays at 7pm
  • Mon 25th Jan 7pm – Internal Verification and Standardisation Process
  • Mon 8th Feb 7pm- Assessment changes, School exam centre roles and responsibilities
  • Mon 22nd Feb 7pm – Roles and Responsibities of Exam Board (Pearson)
  • Mon 8th March 7pm – BTEC HCS course Timeline, delivery and key dates
  • Mon 22nd March 7pm – BTEC HCS – most commonly asked questions
Teaching for Higher Grade NEA 2 
Focus this term on teaching higher grades during remote learning, marking and moderating to provide TA evidence.

 

Mon, 22nd February At 20:00 – 21:00
Evaluation of Technical Skills/Trials – with Joe Mann and Simon Gray
Mon, 1st March At 20:00 – 21:00
Practical Making Exam Day –  with Joe Mann and Simon Gray
Mon, 8th March At 20:00 – 21:00
Analysis and Evaluation – with Joe Mann and Simon Gray
Mon, 15th March At 20:00 – 21:00
Making and Moderation –  with Joe Mann and Simon Gray

 

Top Marks WJEC Hospitality and Catering Level 1 and 2
Support for REMOTE LEARNING – GUIDES (Units) 13, 14 and 15
 
Stay Safe
from
Food Teachers Centre team
Volunteer Associates  and Ambassadors throughout the UK with a passion for ‘Better Food Teaching’.
The Food Teachers Centre is a place of:
 
  • creative and innovative ideas and action
  • practical solutions
  • learning and sharing

 

If your organisation or company would like to work with us – please do get in touch via our website or facebook page/facebook group
For more information Visit our Website
 
Posted in Cooking, News, Newsletters, Teaching


Food Teachers Centre February 2021 News

 
February 2021 News
Hello ,
Wishing you all a very welcome half term break. Whilst we await the outcomes of the government consultation on exams (expected after half term) in this newsletter we bring you:
  • instant remote learning for the next half term to save you time, including #FibreFebruary, Fish Hero and Tunnocks challenge
  • Half term crash course in Teams
  • 2 new Fish on-line teacher training workshops (FREE)
  • GET HELP WITH TEACHER ASSESSMENT in March as we will be holding a unique on-line training, with all the national experts and exam boards to guide you through this summer’s exam process after the OFQUAL consultation outcomes.

 

 

 

 
 

 

Remote Learning : Free Teaching Resources to help you save time after half term

 

HOME STUDY TASKS
 
The Resource Bank is very full and near to capacity (to be provided for free), so we have opened a Google Drive link to a folder which is solely dedicated to resources which could help you through these uncertain times.  It includes links to Fibre February, our Tunnocks Teacake Challenge and Fish Hero competitions.
The folder is divided into Key Stages, there also an advice section for working online, letters for parents, and links to current online and TV resources.
This is the HOME STUDY link  GOOGLE DRIVE     

 

Fun Remote Learning
Fibre February

 

Fibre February Challenge
 
In the UK, no age group is currently consuming the recommended amount of dietary fibre (on average). Only 10% of 4-10 year olds and 4% of 11-18 year olds are eating the recommended amount of fibre!   As food educators, it’s our job to encourage this uptake by ensuring lessons focus on fibre, so that pupils understand the ‘why’, and are given opportunities to ‘apply’ their knowledge in practical, realistic ways, such as reviewing menus, modifying recipes and cooking higher fibre dishes.
Get involved in the Fibre February challenge!
Set the following challenge to your pupils:
Most people in the UK are not having enough fibre in their diets. By making small changes to a recipe, the amount of fibre provided can be easily increased, such as swapping from white flour to wholemeal and/or adding fruit and veg.
Your challenge
  • Increase
    the fibre provided by a recipe, meal or menu.
  • The
    focus is on using flour, or foods made with flour, but also looking at
    other ingredients that can be added or swapped to increase fibre, such as
    seeds, fruit, vegetables and beans/pulses.
  • Show
    your fibre creation by one of the following:

    • writing
      a recipe
    • cooking
      the recipe
    • undertaking nutritional analysis 
    • producing
      an animation
    • showing
      the ‘fibre’ ingredients you’ve used
    • making
      a presentation
  • Remember
    to show how the fibre has been increased!
Why not show the creativity of your pupils via the Food Teachers Centre?
You can get some inspiration from FabFlour, here.
 
Seven ways to ‘fibre-up’ remote learning
  1. Take part in the challenge! Get
    pupils involved with the challenge above!
  2. Fibre cards: sequence the cards in
    order of the fibre provided by 100g or per portion.
  3. Recipe modification: use cooking
    knowledge to modify four recipes to increase fibre – bread, spaghetti
    bolognese, lamb korma and pizza.
  4. Diet case studies: explore the
    diets of Chloe, Ibrahim and Rhys seeking to boost their fibre intakes.
  5. Find your fibre fortune: a fun way
    to create a fibre-packed meal with three random ingredients!
  6. Fabulous fibre swaps: encourage
    pupils to create their own ‘fibre swaps’ poster.
  7. Get cooking: find a recipe and challenge pupils to
    increase the fibre provided, and if possible, cook it to check that it
    works.
Don’t forget to share your Challenge photos, recipes, lessons and ideas in the Food Teachers Centre Facebook group.
#FibreFebruary

 

Fish In School Hero competition and
2 free training workshops

 

The FISH HERO training room and teaching resources are FREE for all members of the Food Teachers Centre Community.
Just follow the link to register and gain access to all the FREE resources.
Competition date has been extended due to C19 and will close in 1st July, not 1st March.
TWO FREE TEACHER TRAINING EVENTS  *BOOK NOW*
 

 

Fish In School free training workshop 2
Saturday 6th March 10-12am

 

 

PROGRAMME
10.00am              Update and introduction to workshop Louise & Simon
10.10am              Choosing Sustainable Seafood
Matt Slater, Marine Awareness Officer and Abby Masterson, Marketing Officer for Cornwall Good Seafood Guide introduce the important topic of seafood sustainability.
10.40am  Question and answer session
11.00am  An introduction to Pengelley’s Fishmongers, with Rob Phillips
11.15am Filleting Sea Bream
11.20am  Practical Fish Cookery
Simon Gray shows how to prepare and cook pan fried Sea Bream served on a chickpea & chorizo stew.  Cookalong with recipe here
11.30  Question and Answer session
Simon and Rob answer your question on fish preparation and cookery.
 

  *BOOK NOW*  Here

 

 

Fish In School free training workshop 3
Saturday 24th April 10-12am

 

 

PROGRAMME
10.00am              Introduction to workshop Louise & Simon
10.10am              Alaskan Seafood – Wild, Free, delicious, nutritious and sustainable
Rebecca Wilson, Trade Director: Alaskan Seafood, Northern Europe
10.40am Practical Fish Cookery
Practical Fish Cookery for schools: Improve your personal skills with a comprehensive demonstration of cooking techniques and methods and presentation skills
11.05
Question and Answer session
11.40 A teacher’s perspective on how to engage student’s when cooking fish
We all worry about how the students will respond and how to set up a positive experience of handling, preparing, cooking and eating fish for the first time.  Vikki Bradley of Holte School, Birmingham explains how she addresses the ‘yuck’ factor and how she approaches the teaching of fish in her lessons.
Plenary – Evaluation and feedback
 

  *BOOK NOW*  Here

 

 

GREAT HOME SCHOOL CHALLENGE!
Tunnock’s Teacake Challenge 2021
Teacake Travels Around the World

 

This Challenge is great way of practising presentation skills, with very little outlay. The Challenge can be delivered via remote learning.
 
“Teacake Travels Around the World”
The Challenge for 2021 is to present a Tunnock’s Teacake to the theme of “Teacake Travels Around the World”. Judging criteria are: presenting a stunning dish, creativity, skills and the use of ethically sourced ingredients.
Your idea should reflect traditions, sights, smells and/or tastes of a chosen country or culture. Ingredients do not have to be sourced from a chosen country if this adds to food miles, alternatives are acceptable.
*One student can be entered for each of the categories from each school.
CLOSING DATE 25th APRIL 2021
Link to the POSTER to promote the competition at schools
Get more details here  and here is the link for the teaching Resources
Categories
  • Up to 14 years of age
  • 14 + years of age
  • Most novel
  • LOCKDOWN CHALLENGE (added so that students can use any suitable alternative to a Tunnocks Teacake, if they are completing this at home)

 

How to Enter
Teachers who enter their schools MUST be members of the Food Teachers Centre Facebook group, and this automatically gives you membership of the Tunnock’s Teacake Challenge group.
Please read the How to Enter and Rules (T&Cs) section of the Tunnock’s Teacake Challenge for full details

 

 

Half term CPD
Crash Course in MS Teams for Food Teachers
Thursday 18th Feb 2-4.30 (and recorded)

 

 

More details and Book here

Teams Crash Course contents:

ØSetting assignments
ØSetting differentiated tasks prior to and in lessons
ØMarking using comment banks in the form of rubrics
ØMonitoring your class’ progress
ØUsing the chat function
ØBreak out rooms for one-to-one discussions and group work
with Sevgin Djemil
 

 

 

Get Help with Teacher Assessment – in MARCH

 

 

Teacher Assessment (Food) 2021

 

  • This event will take place on either Saturday March 13th or 20th
  • The exact date will be confirmed after OFQUAL, DfE and exam boards make post consultation outcome announcements (around 22nd Feb).  Please bear with us as we want to make sure we have accurate information for you (this may cause slight delays).
  • All ticket holders will be notified of the confirmed date.
  • All presentations will be recorded for full access for everyone with a ticket so come to the meeting or watch on CATCHUP at your leisure.
Introduction
There are some unprecedented changes taking place for this summer’s assessment. Exams are cancelled, grades will be awarded by Teacher Assessment. The Food Teachers Centre are pleased to bring you a unique event where you can hear from all the national experts and exam boards in one place.  This event will save you time and give you clear instructions on what will be required of Food teachers for GCSE and Vocational Courses.
To allow the maximum number of teachers to take part, all presentations will be recorded. You can attend on the day or watch later at your own pace (unlimited access).  There will be a chance to take part in Q&A (live or by sending your questions forward).
The presentations will give:
  • Clear guidance from each exam board regarding changes and what is required.
  • Clear understanding of the requirements from OFQUAL/ DfE and JCQ on how to conduct teacher assessment and grade allocation.
  • Best Practice on teacher assessment from OFSTED D&T evidence.
  • Tips of working with colleagues to moderate and validate standards.
  • Insights into how experienced teachers are planning teacher assessment.
We hope that at the end of the day you will know….
  • What to do
  • Why you are doing it
  • And how to do it effectively.
Confirmed Speakers include:
Brian Oppenheim, HMI, OFSTED, National Lead for D&T ‘Best Practice in Teacher Assessment’
Louise Attwood AQA, Head of Curriculum – Design Technology ‘AQA: Teacher Assessment and changes to this summer examination process’
(Awaiting final confirmation from EDUQAS FPN and H&C for similar presentation)
Louise Davies – ‘Teacher Assessment – a summary of opportunities and challenges’
Joe Mann ‘AQA assessment – a teacher’s view of how to approach this summer’
Barbara Rathmill  ‘ Developing and using an open-book style test to generate evidence for TA, using the Collins Revision Guide’
Jacqui Keepin ‘ Tips for lone food teachers on how to conduct remote moderation and work with colleagues to validate standards’
TBC – These speakers have been invited and are awaiting final confirmation
OFQUAL/DfE – leads for Food Preparation and Nutrition/ H&C
EDUQAS
NOTE *OCR* – will be unable to provide a presentation or attend Q&A, but Phoebe Davis, the Subject Advisor for Food Preparation and Nutrition, has said that once the consultation outcome is known she will send a short summary to be shared with teachers.

 

EARLY BIRD TICKET AVAILABLE AT £60 UNTIL MARCH
OBTAINING FUNDING FOR THIS TRAINING
1. Request this training as part of performance management
2. Ask to use the CATCH UP funds (£80 per student)
3. Ask to use the exam board fees that have been refunded to your school due to teacher assessment
DISCOUNTS and COMPLIMENTARY PLACES
Trainee teachers – request a free place.  Self funders may ask for a discount code.
info@foodteacherscentre.co.uk
More information will be released shortly as bookings open
 
 
Brian Oppenheim speaking in 2019

 

 

Teacher training continues ON LINE!
Live meetings taking place in our training rooms this term

 

 

NEA TOGETHER MEETINGS  included in your £20 donation is a full year of meetings, plus all the learning units.
Exam Board specific meetings on marking and moderating together to provide TA evidence will be held once the outcomes of the OFQUAL consultation are known.
GCSE BOOST for lower abilities – Fortnightly Mondays at 7pm
15th Feb
Improving the Attainment of Boys grades 1-4
Julie Messenger reviews the research evidence around boys performance and discusses teaching and learning strategies to address the key issues. These practical steps and tips can be used immediately in your Y10 and Y11 food teaching.
1st March
How changes to teacher assessment affects students grades 1-4
Update from OFQUAL (tbc) – what it means
Engaging lower abilities and supporting performance remotely
15th March
Effective ways to use knowledge organisers with lower ability students in Y10 and Y11. Presented by British Nutrition Foundation and Jacqui
29th March
Exams update
BTEC HOME COOKING SKILLS  – Fortnightly Mondays at 7pm
  • Mon 25th Jan 7pm – Internal Verification and Standardisation Process
  • Mon 8th Feb 7pm- Assessment changes, School exam centre roles and responsibilities
  • Mon 22nd Feb 7pm – Roles and Responsibities of Exam Board (Pearson)
  • Mon 8th March 7pm – BTEC HCS course Timeline, delivery and key dates
  • Mon 22nd March 7pm – BTEC HCS – most commonly asked questions
Teaching for Higher Grade NEA 2 
Focus this term on teaching higher grades during remote learning, marking and moderating to provide TA evidence.

 

Mon, 22nd February At 20:00 – 21:00
Evaluation of Technical Skills/Trials – with Joe Mann and Simon Gray
Mon, 1st March At 20:00 – 21:00
Practical Making Exam Day –  with Joe Mann and Simon Gray
Mon, 8th March At 20:00 – 21:00
Analysis and Evaluation – with Joe Mann and Simon Gray
Mon, 15th March At 20:00 – 21:00
Making and Moderation –  with Joe Mann and Simon Gray

 

Top Marks WJEC Hospitality and Catering Level 1 and 2
Support for REMOTE LEARNING – GUIDES (Units) 13, 14 and 15
 
Posted in Cooking, News, Newsletters, Teaching


Food Teachers Centre Jan News Part 2 Extra Exams edition

 

Food Teachers Centre

Jan News Part 2

Extra Exams edition

Hello ,
 
 
In addtion to our January newsletter, this extra news links you directly to the consultation of the cancelled exams process and what will replace it.
 
As the consultation ends this week, we ask you all the take part.
 
 

NEED HELP WITH TEACHING ON LINE?

This is new territory for so many of us so the team have gathered together some useful advice and tips on how to deliver food lessons remotely, getting set up, filming practical skills, ‘guides to the technology. We hope that can help you in these difficult times, and relieve the big burden of doing on line learning on your own with little training. We are all learning together. We may be adding to the folder, and we have included some things shared in this group (sorry if we have not had enough time to say thanks).
To make it easy we have added it in one place. You can access the folder on GOOGLE DRIVE or DROPBOX.
Don’t forget to use your personal Google account if your school Google settings block external links.
We will add this to the Resource Bank later.

 
 

 
 
 
 
 
 

FURTHER SUPPORT FOR YOU

 
Rest assured that whatever you have managed to complete with your exam classes is adequate under the circumstances.  No approach that you have taken last term will disadvantage your students. If you were unable to cook or start NEA, do not worry. 
 
If you need help, we are here:
 

OFQUAL CONSULTATIONS

LETS MAKE OUR VIEWS KNOWN

THE CONSULTATION CLOSES AT THE END OF JAN

You will note that many of the approaches suggested mirror what we DISCUSS BELOW.

GCSE and A level consultation is here
The Vocational course consultation is here
Student and parent consultation is here

Consultation description

Government decided that schools and colleges must close to most, to limit the spread of coronavirus (COVID-19).

 Through this joint consultation, Ofqual and the Department for Education want to hear the views of students who were due to take their exams, their parents and carers, their teachers, school and college leaders and others who have an interest, including further and higher education providers, and employers. The consultation covers general and vocational qualifications, with this document focusing on the former.

 Students need grades to continue to the next stage of their education or training, or into employment. Grades must reflect what a student knows, understands and can do, and they must be widely understood and respected. In place of exams in summer 2021 we propose that a student’s grade in a subject will be based on their teacher’s assessment of the standard at which they are performing.

 
Updated Guidance from JCQ on NEA
 

JCQ ADVICE on NEA
So many schools wanted to know if NEA for many subjects could be continued at home during Lockdown, as they had started it. OFQUAL are currently consulting and making BIG decisions about the grade process. This will be published around 22nd Feb, and clear instructions will come from your board. Teacher Assessment may use evidence from a variety of sources, mini tests, exam papers, open book tests, practical skills. We have suggested ideas in our January Newsletter.
There is no requirement to complete NEA, indeed this would be unfair and OFQUAL rate fairness to candidates and reliability of assessment above all things. No student will be penalised, they will be assessed on work they have done, not penalised for what they have not done. Assessment is best done against the A O published in your specification. AO3 Plan, prepare and cook practical is only allocated 30%, so those who have been focusing on theory lessons are also well placed to conduct teacher assessment on other AO.
 
Please be certain that if you set NEA tasks, that this will be fair to ALL students and you have fully provided for students who would usually have support in school. If this is not possible, then wait and seek further advice.
Whilst we await further news, JCQ have produced some interim advice on NEA.
You can find this on their website, please read fully to understand.
 
For example,
Teachers may allow candidates to undertake their written, practical and performance work at home where:
• the centre has moved to remote online learning;
• he/she is self-isolating and is not able to attend the centre;
• he/she is not able to access specialist equipment within the centre but is able to do so at home;
• the candidate has missed the opportunity to produce work within the centre;
• time constraints mean that the teacher judges that insufficient teaching time remains to complete written NEA work in class.
NOTE- THERE IS NO REQUIREMENT to complete NEA at home
ASSESS that this can be conducted fairly for ALL.

 

 

WHAT TO ASK OFQUAL TO DO FOR FOOD TEACHER ASSESSMENT? YOUR THOUGHTS…..

 
The team have been discussing options and issues that OFQUAL need to be aware of. Please feel free to email us any concerns you have and issues to raise with the OFQUAL team.
 
  1. Teacher Assessment should be based on what students have been taught (which may not be the whole specification) so that candidates are not disadvantaged and are rewarded for what they can do.
  2. There should be no penalties for schools/candidates that have not been able to do practical work or have limited practical work.
  3. Whilst there may be an opportunity to restart practical work and perhaps complete a practical exam or part practical exam in the summer, this would require submission of marks later than current May deadline and is not guaranteed and may place additional pressures on schools.
  4. Exam boards should provide training and support in Teacher assessment, marking and moderation, particularly new teachers, to ensure consistency nationally.
  5. Exam boards should provide additional guidance on the new grade boundaries and mark adjustments as these will not be based on 2019 grades or SAMs on exam board websites.
  6. Exam Boards should provide question banks on all key topics so that teachers can use these to create tests or papers to assess what has been taught against national standards.
  7. Teachers should have the option to assess against the four Assessment Objectives and use broad grade descriptions to come to judgements rather than detailed marking criteria and schemes, such as NEA.
  8. Schools should be able to see the exam board grades awarded before results are published, to allow for extra evidence to be provided to challenge grade awarded and prevent mistakes.

 

 

Some tips on teacher assessment from the team

 
1. Only assess what has been taught. 
o   If you use a past paper as a test exam, remove topics that have not been covered or create a new paper based only on what was taught and consolidated through revision
o   Use the question bank provides by WJEC to create a test
o   Use published Revision Guide example questions to create a test
o   On marking remove any question that clearly disadvantages the majority of learners, (where you see only the most able have been able to answer it)
o   Review your tests for bias such as gender, culture and SEND
o   Use any parts of the NEA that have been completed and submitted to you
 
2. Gather information of achievement of the ASSESSMENT OBJECTIVES (below) from the sources that you have:
o   Your markbook and student folders – Written work, observations and examples of cooking completed in class, homework or remote learning
o   Any NEA that has been completed and submitted
o   For some assessment objectives such as ‘plan, prepare and cook’, these may be demonstrated at different times rather than at the same time in the 3 hour practical.
o   Work set and completed on Seneca Learning over the coming weeks
o   Set the Collins student workbook as an openbook paper for students to work through independently and ask family to provide a witness statement regarding independent completion. These workbooklets are very cost effective at £2.50 and set against the content and national standards.
o   Set a new test or exam paper based on a revision list that you give students and revision timetable, to conduct timed test at home on a set date.
o   Set some quizes on a different topic each week (over the coming weeks) – test as you go and keep a record of the marks.
o   If you feel that you can support all students equally at home, for example by providing ingredients and equipment, you may want to set a simple ‘at home’ cooking task to be completed before the summer. Ask students to submit photos and a parental statement.  Don’t aim for a too high level skill, choose a recipe that does not require too much ingredients/equipment, and will help students progress to their next stage – for example – home made bread would be popular, pasta sauce etc. Pick something familiar and useful for a family meal.
 
Assessment Objectives for GCSE FPN
AO1
Demonstrate knowledge and understanding of nutrition, food, cooking and preparation.
20%
AO2
Apply knowledge and understanding of nutrition, food, cooking and preparation.
30%
AO3
Plan, prepare, cook and present dishes, combining appropriate techniques.
30%
AO4
Analyse and evaluate different aspects of nutrition, food, cooking and preparation, including food made by themselves and others.
20%
 
Grade Descriptors for GCSE
The current grade descriptions are published here
These can be used to help you with broad judgements about the achievement of your students. The exam boards may make some adjustments to your grades to reflect national performance data.
 
Grade 8
To achieve grade 8 candidates will be able to:
  • demonstrate relevant and comprehensive knowledge and understanding of the concepts, principles and properties of food science, cooking and nutrition
  • safely and effectively apply precise and sophisticated technical skills when using a wide range of equipment and ingredients to plan, prepare and present complex dishes
  • critically analyse and evaluate, to draw well-evidenced conclusions:- issues relating to food choices, provenance and production; food made by themselves and others
 
Grade 5
To achieve grade 5 candidates will be able to:
  • demonstrate mostly accurate and appropriate knowledge and understanding of the concepts, principles and properties of food science, cooking and nutrition
  • safely and effectively apply competent technical skills to a range of equipment and ingredients to plan, prepare and present dishes with some degree of complexity
  • analyse and evaluate, to draw coherent conclusions : issues relating to food choices, provenance and production; food made by themselves and others
 
Grade 2
To achieve grade 2 candidates will be able to:
  • demonstrate some relevant knowledge and understanding of the concepts, principles and properties of food science, cooking and nutrition
  • safely apply limited skills to some equipment and ingredients to plan, prepare and present simple dishes
  • make straightforward and obvious comments on: issues relating to food choices, provenance and production; food made by themselves and others
 

Remote Learning : Free Teaching Resources to help you through Lockdown

 
HOME STUDY TASKS

The Resource Bank is very full and near to capacity (to be provided for free), so we have opened a Google Drive link to a folder which is solely dedicated to resources which could help you through these uncertain times. We are currently bringing it up to date with many of the recent post uploads. It also includes links to our Teacake Challenge and Fish Hero competitions, which you could set for your students.
 
The folder is divided into the varying key stages with also a section on giving advice on working online, letters that could go home to parents, and current online and TV resources that are available to use.
 
Please check back regularly for new additions to this folder, and send anything you feel would be useful to others to myself suzanne.gray@foodteacherscentre.co.uk
This is the link  GOOGLE DRIVE     
 

Fun Remote Learning
 
Fish In School Hero competition and
2 free training workshops

 
This training room and teaching resources are FREE to join for all members of the Food Teachers Centre Community.
 
Just follow the link to register and gain access to all the FREE resources
 
There are TWO FREE TRAINING EVENTS COMING UP

DATES FOR YOUR DIARY
 6th March
24th April
 

GREAT LOCKDOWN CHALLENGE!
Tunnock’s Teacake Challenge 2021
Teacake Travels Around the World

 
 
This Challenge is great way of practising presentation skills, with very little outlay. The Challenge can be delivered via remote learning.

“Teacake Travels Around the World”
 
The Challenge for 2021 is to present a Tunnock’s Teacake to the theme of “Teacake Travels Around the World”. Judging criteria are: presenting a stunning dish, creativity, skills and the use of ethically sourced ingredients.
Your idea should reflect traditions, sights, smells and/or tastes of a chosen country or culture. Ingredients do not have to be sourced from a chosen country if this adds to food miles, alternatives are acceptable.
*One student can be entered for each of the categories from each school.
 
CLOSING DATE 25th APRIL 2021
Link to the POSTER to promote the competition at schools
Get more details here  and here is the link for the teaching Resources
Categories
  • Up to 14 years of age
  • 14 + years of age
  • Most novel

How to Enter
Teachers who enter their schools MUST be members of the Food Teachers Centre Facebook group, and this automatically gives you membership of the Tunnock’s Teacake Challenge group. All entries MUST be accompanied by complete entry details for each student which can be found in the Teacake Challenge group “How to Enter”. Entries WILL NOT be accepted without completed picture entry details.
Please read the How to Enter and Rules (T&Cs) section of the Tunnock’s Teacake Challenge for full details
It has been hugely successful in the last two years It is possible to order books featuring the entries and winners for £8 plus p&p.
 
 

Teacher training continues ON LINE!
 
Live meetings taking place in our training rooms this term

 
Please bear with us whilst we re-organise our dates and topics so that we can bring you up to date information on assessment changes as part of each training room.
We will email you shortly a list of updated training sessions.
 
 
NEA TOGETHER MEETINGS  included in your £20 donation is a full year of meetings, plus all the learning units.
Focus this term on remote learning, marking and moderating together to provide TA evidence.
 
GCSE BOOST for lower abilities
Focus this term on supporting your lowest abilities during remote learning, marking and moderating to provide TA evidence.
Mondays at 7pm
 
1st Feb
Live chat/ Q&A with Louise and Jacqui
Current update on the replacement exam process and where are lower ability students in terms of learning.
Your support needs.
 
15th Feb
Improving the Attainment of Boys grades 1-4
Julie Messenger reviews the research evidence around boys performance and discusses teaching and learning strategies to address the key issues. These practical steps and tips can be used immediately in your Y10 and Y11 food teaching.
 
1st March
Update with Louise and Jacqui
How changes to teacher assessment affects students grades 1-4
Update from OFQUAL (tbc) – what it means
Engaging lower abilities and supporting performance remotely
 
15th March
Effective ways to use knowledge organisers with lower ability students in Y10 and Y11. Presented by British Nutrition Foundation and Jacqui
 
29th March
Exams update

Live chat/Q&A with Louise (Jacqui tbc)

 
BTEC HOME COOKING SKILLS
  • Mon 25th Jan 7pm – Internal Verification and Standardisation Process
  • Mon 8th Feb 7pm- Assessment changes, School exam centre roles and responsibilities
  • Mon 22nd Feb 7pm – Roles and Responsibities of Exam Board (Pearson)
  • Mon 8th March 7pm – BTEC HCS course Timeline, delivery and key dates
  • Mon 22nd March 7pm – BTEC HCS – most commonly asked questions
Teaching for Higher Grade NEA 2 
Focus this term on teaching higher grades during remote learning, marking and moderating to provide TA evidence.
 

Mon, 8th February At 20:00 – 21:00
Evaluation of Technical Skills/Trials –  with Joe Mann and Simon Gray
Mon, 22nd February At 20:00 – 21:00
Evaluation of Technical Skills/Trials – with Joe Mann and Simon Gray
Mon, 1st March At 20:00 – 21:00
Practical Making Exam Day –  with Joe Mann and Simon Gray
Mon, 8th March At 20:00 – 21:00
Analysis and Evaluation – with Joe Mann and Simon Gray
Mon, 15th March At 20:00 – 21:00
Making and Moderation –  with Joe Mann and Simon Gray

 
Top Marks WJEC Hospitality and Catering Level 1 and 2
Focus this term on teaching practical skills during remote learning, and providing a richer industry understanding.
 
Date TBC exam board guidance as soon as they can develop it for you
 
 ALREADY RECORDED –  three great units to support you with REMOTE LEARNING – Units 13, 14 and 15
 
 COMING SOON Practical skills training videos that you can use remotely to support Y10-11 shortly.

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


Food Teachers Centre January 2021 News

 

Food Teachers Centre

January 2021 News
Hello ,
Challenging times, oh YES! and we pay tribute to each teacher dealing with very fast changes. 
This newsletter aims to help with these priorities:
  1. Your well being and offers of support if you need help
  2. A summary of what OFQUAL have said and what will happen next for exams 2021
  3. Advice on how to respond to changes ahead in the short term
  4. Sharing useful links to our Remote Study collection of resources, and activities that you can do during this Lockdown period. 
 

 

 
 

 

 

SUPPORT FOR YOU

 

 

Rest assured that whatever you have managed to complete with your exam classes is adequate under the circumstances.  No approach that you have taken last term will disadvantage your students. If you were unable to cook or start NEA, do not worry.
If you need help, we are here:
  • Use the Food Teachers Centre facebook group to ask for help. When you are so busy the quickest place to get accurate NEWS is the ANNOUNCEMENTS section. It’s a lifesaver as your question may have been answered already!
  • If you are looking for past advice on Remote Learning and your safety: Live on line classes Safeguarding during live stream classes and  further guidance
  • During the next few weeks, there will be live Q&A sessions to get help with Teacher Assessment and Centre Assessed Grades in our training rooms including NEA TOGETHER.  We will be using our free mentoring programme to match up those who have not marked before with more experienced teachers to help mark and moderate grades. You will find mentors for all boards and exams on our scheme.
  • Please don’t struggle on your own – no matter what you are facing you will find people to help. Reach out by email to info@foodteacherscentre.co.uk or contact a mentor (these are experienced teachers who are part of our Facebook Mentoring programme). Or any of the group admins and moderators.

 

 

OFQUAL ANNOUNCEMENTS

 

 

WEDS 6th Jan
 
We know how difficult this must be for students, teachers and lecturers. We wish at all costs to avoid arrangements for this summer’s GCSEs, A levels and vocational and technical qualifications inflicting further disadvantage on students. We are considering a number of options to ensure the fairest possible outcome in the circumstances and we will update you as soon as we can.
 
We know that this is a difficult time for students, their parents and carers, teachers and trainers. Our message to students is this: please continue to engage as fully as you can in your education. That will be online for the majority of students, or face-to-face for those students still going in to their school, college or training provider. This will put you in the best position, whatever arrangements are made for your qualifications. It’s important that teachers and students can focus on the knowledge and skills needed to equip students to progress to the next stage, whatever form that might take – whether to college, an apprenticeship, university or employment.
The way ahead is not straightforward: exams and standardised assessments are the fairest way of determining what a student knows and can do. We need to consider a wide range of qualifications – from A levels and GCSEs to many different vocational and technical qualifications – and the solution won’t be the same for all.
Following the government’s announcement on Monday evening, we also need to consider how alternative arrangements will work for different students, including those who are independent learners. We are discussing alternative arrangements with the Department for Education. We know that many are seeking clarity as soon as possible. We will provide further updates as soon as we can.
 
The government has announced that schools and colleges can continue with the vocational and technical exams due to take place in January where it is right to do so. This may be particularly important for vocational and technical qualifications which require a ‘licence to practise’, which can only be fulfilled through practical assessment.
 
Simon Lebus, Interim Chief Regulator, Ofqual
 
THURSDAY 7th Jan
 

We are working with the Department and will begin to consult widely next week on possible arrangements for GCSEs, A levels and vocational and technical qualifications.  We are mindful of the Secretary of State’s preference for teacher assessment to play its part. We are not starting from scratch: we have been considering different scenarios for some time and we have, of course, learned lessons from last summer. We will work towards the best approach for students so that they can progress on to the next stage in their lives. It’s important that students continue to engage with education so they are best placed to progress. We are aware of teacher workload and how teacher assessment of students will have an impact on that. And of course we are mindful of the needs of private or independent candidates and the diversity of the qualifications landscape

 

 

 

What does this mean for food teachers?

 

 

  1. NO EXAM: No written exam will take place for GCSE FPN. We await for vocational courses to be clarified such as H&C level 1 and 2, and Level 3 FSN. BTEC Home Cooking Skills and other teachers assessed courses continue as usual. H&C Jan exam could go ahead on 14th Jan if the school felt that this did not disadvantage some candidates and could be done safely (although news on this has changed each day, so check with your board).
  2. CONSULTATION ON TEACHER ASSESSMENT: We are working closely and making suggestions to OFQUAL next week. OFQUAL will be consulting teachers and exam boards. This is not a simple process and they will not want to adopt the same approach as last year, so this may take a few weeks before guidance is announced and decisions are agreed by DfE.
  3. NEA: OFQUAL have been kept fully informed of the progress people have been making with NEA, and are aware that the situation has varied across the country – some schools have only been class teaching and have done no practical work, some schools are part way through the NEA and very few have completed it.  Last year, as exams were cancelled, this meant cancellation of NEA, and this is implied but a little unclear for 2021. However, as NEA is teacher assessed against a national framework, it may provide some useful evidence (amongst many pieces of evidence) to consider centre assessed grades. More information will be coming from your board or OFQUAL.  We recommend that you may like to pause NEA activity until further advice comes, but if you would like to continue this as part of home study, please keep an accurate record of what was done in school under exam conditions and what was completely remotely in case this is asked for later.  Not all exam boards have allowed evidence created at home to be submitted, so its status is unknown as present.  However, young people certainly may feel satisfaction if they can finish (for example if they only have the evaluation to write up) and this would give valuable Teacher Assessment information.  Above all, NEA must be fair, and some students may not have access to what they need at home, so this has to be taken into account in your demands to complete work.
We have suggested that you may like to pause and do a fun but purposeful activity with your exam groups such as the Tunnocks Teacake Challenge (below), as this is easy to implement and students gain valuable presentation skills.

 

 

 

WHAT TO ASK OFQUAL TO DO FOR FOOD TEACHER ASSESSMENT? YOUR THOUGHTS…..

 

 

The team have been discussing options and issues that OFQUAL need to be aware of. Please feel free to email us any concerns you have and issues to raise with the OFQUAL team.
  1. Teacher Assessment should be based on what students have been taught (which may not be the whole specification) so that candidates are not disadvantaged and are rewarded for what they can do.
  2. There should be no penalties for schools/candidates that have not been able to do practical work or have limited practical work.
  3. Whilst there may be an opportunity to restart practical work and perhaps complete a practical exam or part practical exam in the summer, this would require submission of marks later than current May deadline and is not guaranteed and may place additional pressures on schools.
  4. Exam boards should provide training and support in Teacher assessment, marking and moderation, particularly new teachers, to ensure consistency nationally.
  5. Exam boards should provide additional guidance on the new grade boundaries and mark adjustments as these will not be based on 2019 grades or SAMs on exam board websites.
  6. Exam Boards should provide question banks on all key topics so that teachers can use these to create tests or papers to assess what has been taught against national standards.
  7. Teachers should have the option to assess against the four Assessment Objectives and use broad grade descriptions to come to judgements rather than detailed marking criteria and schemes, such as NEA.
  8. Schools should be able to see the exam board grades awarded before results are published, to allow for extra evidence to be provided to challenge grade awarded and prevent mistakes.

 

 

Some tips on teacher assessment from the team

 

1. Only assess what has been taught. 
o   If you use a past paper as a test exam, remove topics that have not been covered or create a new paper based only on what was taught and consolidated through revision
o   Use the question bank provides by WJEC to create a test
o   Use published Revision Guide example questions to create a test
o   On marking remove any question that clearly disadvantages the majority of learners, (where you see only the most able have been able to answer it)
o   Review your tests for bias such as gender, culture and SEND
o   Use any parts of the NEA that have been completed and submitted to you
2. Gather information of achievement of the ASSESSMENT OBJECTIVES (below) from the sources that you have:
o   Your markbook and student folders – Written work, observations and examples of cooking completed in class, homework or remote learning
o   Any NEA that has been completed and submitted
o   For some assessment objectives such as ‘plan, prepare and cook’, these may be demonstrated at different times rather than at the same time in the 3 hour practical.
o   Work set and completed on Seneca Learning over the coming weeks
o   Set the Collins student workbook as an openbook paper for students to work through independently and ask family to provide a witness statement regarding independent completion. These workbooklets are very cost effective at £2.50 and set against the content and national standards.
o   Set a new test or exam paper based on a revision list that you give students and revision timetable, to conduct timed test at home on a set date.
o   Set some quizes on a different topic each week (over the coming weeks) – test as you go and keep a record of the marks.
o   If you feel that you can support all students equally at home, for example by providing ingredients and equipment, you may want to set a simple ‘at home’ cooking task to be completed before the summer. Ask students to submit photos and a parental statement.  Don’t aim for a too high level skill, choose a recipe that does not require too much ingredients/equipment, and will help students progress to their next stage – for example – home made bread would be popular, pasta sauce etc. Pick something familiar and useful for a family meal.
Assessment Objectives for GCSE FPN
AO1
Demonstrate knowledge and
understanding of nutrition, food, cooking and preparation.
20%
AO2
Apply knowledge and
understanding of nutrition, food, cooking and preparation.
30%
AO3
Plan, prepare, cook and
present dishes, combining appropriate techniques.
30%
AO4
Analyse and evaluate
different aspects of nutrition, food, cooking and preparation, including food
made by themselves and others.
20%
Grade Descriptors for GCSE
The current grade descriptions are published here
These can be used to help you with broad judgements about the achievement of your students. The exam boards may make some adjustments to your grades to reflect national performance data.
Grade 8
To achieve grade 8 candidates will be able to:
  • demonstrate relevant and comprehensive knowledge and understanding of the concepts, principles and properties of food science, cooking and nutrition
  • safely and effectively apply precise and sophisticated technical skills when using a wide range of equipment and ingredients to plan, prepare and present complex dishes
  • critically analyse and evaluate, to draw well-evidenced conclusions:- issues relating to food choices, provenance and production; food made by themselves and others
 
Grade 5
To achieve grade 5 candidates will be able to:
  • demonstrate mostly accurate and appropriate knowledge and understanding of the concepts, principles and properties of food science, cooking and nutrition
  • safely and effectively apply competent technical skills to a range of equipment and ingredients to plan, prepare and present dishes with some degree of complexity
  • analyse and evaluate, to draw coherent conclusions : issues relating to food choices, provenance and production; food made by themselves and others
 
Grade 2
To achieve grade 2 candidates will be able to:
  • demonstrate some relevant knowledge and understanding of the concepts, principles and properties of food science, cooking and nutrition
  • safely apply limited skills to some equipment and ingredients to plan, prepare and present simple dishes
  • make straightforward and obvious comments on: issues relating to food choices, provenance and production; food made by themselves and others

 

Remote Learning : Free Teaching Resources to help you through Lockdown

 

ACCESSING RESOURCES with the Food Teachers Centre
 
There are currently several options for you when you need to access resources that have been uploaded by the teaching community members in the facebook group.
Facebook Group
 
You can search through the posts when you are logged in to the Facebook group. You can also search through tagged posts #coverclasses_remoteorhomestudy
 in the Popular Post Topics. This can also be done using key words in the search box (look for the magnifying glass symbol).
Resource Bank
 
All files from the Facebook group are regularly uploaded to our Resource Bank, where, once again you can search for resources, using key words in the search box. If you haven’t registered yet for our Resource Bank, then do so, using the link here..
Currently access to the Resource Bank is free (If it is under 2GB), but you will need to update your Dropbox subscription if you would like to continue to access this once it passes the 2GB limit.
To help teachers who do not have a Dropbox subscription, the same resources WILL be available in our new Google Drive Resource Bank. Google has a larger folder size limit. Links to this will be sent out to all registered users of the Dropbox Resource Bank shortly.
Our new resource HOME STUDY TASKS
 
The Resource Bank is very full and near to capacity (to be provided for free), so we have opened a Google Drive link to a folder which is solely dedicated to resources which could help you through these uncertain times. We are currently bringing it up to date with many of the recent post uploads. It also includes links to our Teacake Challenge and Fish Hero competitions, which you could set for your students.
The folder is divided into the varying key stages with also a section on giving advice on working online, letters that could go home to parents, and current online and TV resources that are available to use.
Please check back regularly for new additions to this folder, and send anything you feel would be useful to others to myself suzanne.gray@foodteacherscentre.co.uk
This is the link  GOOGLE DRIVE     

 

Fish In School Hero competition

 

This training room and teaching resources are FREE to join for all members of the Food Teachers Centre Community.
Just follow the link to register and gain access to all the FREE resources

 

Tunnock’s Teacake Challenge 2021
Teacake Travels Around the World

 

This Challenge is great way of practising presentation skills, with very little outlay. The Challenge can be delivered via remote learning.
 
“Teacake Travels Around the World”
The Challenge for 2021 is to present a Tunnock’s Teacake to the theme of “Teacake Travels Around the World”. Judging criteria are: presenting a stunning dish, creativity, skills and the use of ethically sourced ingredients.
Your idea should reflect traditions, sights, smells and/or tastes of a chosen country or culture. Ingredients do not have to be sourced from a chosen country if this adds to food miles, alternatives are acceptable.
*One student can be entered for each of the categories from each school.
CLOSING DATE 25th APRIL 2021
Link to the POSTER to promote the competition at schools
Get more details here  and here is the link for the teaching Resources
Categories
  • Up to 14 years of age
  • 14 + years of age
  • Most novel

 

How to Enter
Teachers who enter their schools MUST be members of the Food Teachers Centre Facebook group, and this automatically gives you membership of the Tunnock’s Teacake Challenge group. All entries MUST be accompanied by complete entry details for each student which can be found in the Teacake Challenge group “How to Enter”. Entries WILL NOT be accepted without completed picture entry details.
Please read the How to Enter and Rules (T&Cs) section of the Tunnock’s Teacake Challenge for full details
It has been hugely successful in the last two years It is possible to order books featuring the entries and winners for £8 plus p&p.

 

 

COVID-19 catch-up funds – key points for teachers

 

 

The government is giving £1 billion of funding to support students  to catch up.
You can find a useful SUMMARY DOCUMENT HERE
How much is available?
 
£80 for each pupil.  A typical secondary school of 1,000 pupils will receive £80,000.
How can the money be used?
Supporting great teaching:
  • providing opportunities for professional development (including on how to make a success of remote learning)
  • training and support to adjust to changes in organisational and logistical aspects of school life
  • mentoring and support for early career teachers
Pupil assessment and feedback:
  • subject-specific assessments to identify particular areas where pupils have forgotten or misunderstood key concepts

 

 

 

 

Make a case for accessing training/CPD – this pays for our courses!

 

 

 

Please note that our training rooms for On-Line professional development can be funded using catch up. All our training rooms provide a year of unlimited access, a mix of recorded presentations and live meetings and mentoring.
We apologise that we are providing fewer free courses during C19. Unfortunately those who helped fund the courses have also been affected by the virus. Sadly, their ability to sponsor teachers is much diminished. However, our courses are still excellent value compared to commercial rates.  And we still offer discounts for trainees and those funding themselves where we can.
GCSE BOOST has specific sessions on catch up, key concepts, knowledge organisers, maximising marks and so on. This training is particularly focused on those performing at Levels 1-4, so ideal for catch up strategies. More info
TOP MARKS Hospitality and Catering has included training on the use of On-Line tools for remote learning, remote learning lesson plans, resources and topics, and many examples of subject assessments. More info
TEACHING FOR HIGHER NEA2 GRADES – with tutorial skill videos for students are perfect for remote learning, plus step-by-step recipe cards for students to follow and cook along at home for engaging home learning activities. More info
NEA TOGETHER has given hundreds of teachers professional development this term with practical advice on adapting assessments in the current circumstances for Y10 and Y11, and focuses on using online tools for revision and testing via Teams and Google Classroom early in the Spring term. More info
FOOD SCIENCE provides a perfect Y10/ Y11 set of on-line tutorials that can be used by teachers and classes remotely, covering all the main science concepts that that they need for NEA1 (Y10) and for the written paper (Y11). More info
FOOD SAFETY provides clear and comprehensive guidance on the safe logistics of teaching our subject, perfect for new and early career teachers. More info
And not forgetting other support staff such as TECHNICIANS – many have been accessing the training if they have to work from home. More info

 

 

Live meetings taking place in our training rooms this term

 

 

Please bear with us whilst we re-organise our dates and topics so that we can bring you up to date information on assessment changes as part of each training room.
We will email you shortly a list of updated training sessions.
NEA TOGETHER MEETINGS  included in your £20 donation is a full year of meetings, plus all the learning units.
Focus this term on remote learning, marking and moderating together to provide TA evidence.
GCSE BOOST for lower abilities
Focus this term on supporting your lowest abilities during remote learning, marking and moderating to provide TA evidence.
BTEC HOME COOKING SKILLS
  • Mon 25th Jan 7pm – Internal Verification and Standardisation Process
  • Mon 8th Feb 7pm- Assessment changes, School exam centre roles and responsibilities
  • Mon 22nd Feb 7pm – Roles and Responsibities of Exam Board (Pearson)
  • Mon 8th March 7pm – BTEC HCS course Timeline, delivery and key dates
  • Mon 22nd March 7pm – BTEC HCS – most commonly asked questions
Teaching for Higher Grade NEA 2 
Focus this term on teaching higher grades during remote learning, marking and moderating to provide TA evidence.
Top Marks WJEC Hospitality and Catering Level 1 and 2
Focus this term on teaching practical skills during remote learning, and providing a richer industry understanding.
 

 

Be a Teach Food Champion

 

We are encouraging more people to become Food Teachers. Potential teachers come from all sorts of different backgrounds, have degrees in non-food related subjects but are willing to retrain and are looking to work with young people.
Our Teach Food Champions will help us pass on the Teach Food message via social media posts on Twitter, Facebook and LinkedIn, and via their school websites and newsletters. We provide all the content and images to make this very simple.  If you would like to help pass the message on, for more information please read more and sign up on here. We look forward to hearing from you and thank you in advance for helping us spread the word!
Posted in Cooking, Cooking skills, News, Newsletters, Teaching


Food Teachers Centre November 2020 News

 
Hello ,
Just some support to keep you updated:
  • 2020/21 Assessment – The exam challenges this year
  • Meeting with your senior leaders to discuss what is needed for your NEA.
  • COVID-19 catch-up funds 
  • Free FISH training
Advice you may have missed in the group:
Health and Safety
2020/21 Assessment – The exam challenges this year
The Food Teachers Centre are aware that the assessment process for the range of food examinations has been disrupted in many ways depending on the school situation, facilities, staffing and many other factors. This information seeks to provide guidance and support you when discussing the requirements and planning with your senior leadership teams. 
 
 
 

OFQUAL, JCQ AND EXAM BOARD (requirements and further changes that may yet happen)

 

Please bear in mind that OFQUAL and the exam boards are monitoring the situation very closely and looking for some best options.  This does not just affect our subject, it affects Science, Music, Dance, Drama, Photography, PE, Art so these are wide reaching decisions that affect a huge number of candidates.
They are made fully aware that some schools have not been doing practical work and have not been able to practice NEA 2.  They built this onto their announcement for this year; its why they cancelled NEA 1 this term. (Proposed changes to the assessment of GCSEs AS and A levels in 2021)
They will not rush into any decision, its far reaching and they must plan carefully. We know that this feels frustrating for you and there is a lot of concern about fairness across the country and the differences there are with some schools being able to cook, some only a little and some not at all.
We have been collecting information about what is happening on our schools via a new poll HERE  to provide OFQUAL with an accurate picture and inform their discussions.
For now, we recommend that you try to continue with preparing for NEA 2 as best you can. As tricky as this is there are 3 good reasons to keep trying to get the practical cooking built into your plans (even if NEA may not be finished or required by May 2021):
  1. Students choose our subject because they love cooking and they need these skills as young adults.
  2. You will require evidence for the exam board, particularly if a full NEA is not possible by next summer.
  3. Cancelling all cooking would demotivate our candidates. If headteachers choose the route of class-based learning for the rest of the year, we know that performance will be lower in those students who learn by doing. So do your best, within all the current constraints:
    • Cooking, where this is permitted
    • Supporting students with home learning of cooking
    • Setting homework that involves cooking suggested dishes for their families
    • Gaining evidence and feedback via photos, family evaluations and so on
    • Using class-based learning to practice the planning, researching and evaluating parts of NEA2 with similar tasks (but not live tasks)
    • Try not to worry if you are unable to do NEA 2 this term, OFQUAL always planned this as an end of course assessment so, 12-20 hours ahead of May 2021
Stay in touch with your board and NEA advisers (your exam officer should have this information to share with you). Please check for the latest advice from your exam board, be signed up to their email alerts and newsletters, visit the website and download the Guide to Teaching and any updated advice.
Meeting with your senior leaders to discuss what is needed for your NEA.
We have set out a simple summary of the minimum you need for your Year 11 so that you can be very clear with your SLT what is REQUIRED by your board.  This MINIMUM is not ideal and should not be used in future, more normal years. But we hope that it helps you to have a planning discussion with your SLT to work out the best way forward.  We hope that this guidance, together with the CLEAPSS documents about how to conduct food lessons during C19 will assist you in orking with your SLT to get the NEA planned for next term.
NOTES FOR YOUR SLT: You can access this document here (and attached to this newsletter) and use this as a basis for discussion at school, particularly where you have not been able to do practical work this term.

 

 

COVID-19 catch-up funds – key points for teachers

 

The government announced (July 2020) £1 billion of funding to support children and young people to catch up. This includes a one-off universal £650 million catch-up premium for the 2020 to 2021 to ensure that schools help pupils make up lost teaching time.
You can find a useful SUMMARY DOCUMENT attached to this email or HERE
How much is available?
 
Schools’ allocations are calculated on a per pupil basis, providing each mainstream school with a total of £80 for each pupil in years reception through to 11. A typical secondary school of 1,000 pupils will receive £80,000.
 
When are the payments being made?
 
The first payments have been made. The second grant payment will be made in early 2021 and third in summer 2021.
How can the money be used?
 
Schools should use this funding for specific activities to support their pupils to catch up for lost teaching. Schools have flexibility to spend their funding in the best way for their cohort and circumstances.
Covid – 19 support guide for schools (EEF) click here
How the funds can be used, examples include:
Supporting great teaching:
  • providing opportunities for professional development (including on how to make a success of remote learning)
  • training and support to adjust to changes in organisational and logistical aspects of school life
  • mentoring and support for early career teachers
Pupil assessment and feedback:
  • subject-specific assessments to identify particular areas where pupils have forgotten or misunderstood key concepts

 

 

How is the CATCH UP fund being used in your school?  Can you make a case for CPD linked to the budget?

 

Please note that our training rooms for On-Line professional development can be funded using catch up. All our training rooms provide a year of unlimited access, a mix of recorded presentations and live meetings and mentoring.
GCSE BOOST has specific sessions on catch up, key concepts, knowledge organisers, maximising marks and so on. This training is particularly focused on those performing at Levels 1-4, so ideal for catch up strategies. More info
TOP MARKS Hospitality and Catering has included training on the use of On-Line tools for remote learning, remote learning lesson plans, resources and topics, and many examples of subject assessments. More info
TEACHING FOR HIGHER NEA2 GRADES – with rolling tutorial skill videos for students are perfect for classroom teaching, there are also be rolling practical classroom broadcasts from the food practical classes in a school again perfect for non-practical classroom teaching, plus step-by-step recipe cards for students to follow and cook along at home for engaging home learning activities. More info
NEA TOGETHER has given hundreds of teachers professional development this term with practical advice on adapting assessments in the current circumstances for Y10 and Y11, and focuses on using online tools for revision via Teams and Google Classroom early in the Spring term. More info
FOOD SCIENCE provides a perfect Y10/ Y11 set of on-line tutorials that can be used by teachers and classes remotely, covering all the main science concepts that that they need for NEA1 (Y10) and for the written paper (Y11). More info
FOOD SAFETY provides clear and comprehensive guidance on the safe logistics of teaching our subject, perfect for new and early career teachers. More info
And not forgetting other support staff such as TECHNICIANS – many have been accessing the training if they have to work from home. More info
 

Live meetings taking place in our training rooms this term

 

NEA TOGETHER MEETINGS  included in your £20 donation is a full year of meetings, plus all the learning units.
  • Thurs 26th Nov 7pm – AQA NEA TOGETHER
  • Weds 25th Nov 7pm – EDUQAS  NEA TOGETHER
GCSE BOOST for lower abilities
  • Weds 9th December 7pm – Written paper tips for lower abilities.
  • Recorded if you miss it.
BTEC HOME COOKING SKILLS
  • Mon 30th Nov 7pm – Preparing for Assessment
  • Mon 25th Jan 7pm – Internal Verification and Standardisation Process
  • Recorded if you miss them.
Teaching for Higher Grade NEA 2 
  • Pasta Technical Skills for
    Higher NEA2 Grades: Monday, 23 Nov 8pm
  • Meat & Fish Technical
    Skills for Higher NEA2 Grades: Monday, 30 Nov 8pm
  • Presentation Skills for
    Higher NEA2 Grades: Monday, 7 Dec 8pm
  • Research for Higher NEA2
    Grades: Monday, 14 Dec 8pm
Top Marks WJEC Hospitality and Catering Level 1 and 2
 
Sat 21st Nov 10am
Preparing your Students for Unit 1 Assessment (exam) with Anita Tull
Weds 25th Nov 7pm
Working with Challenging behaviour with Alice Swainston
Thurs 26th Nov 7pm
Authentic Learning – ideas for making it real with Frances Shopland
Weds 2nd Nov 7pm
Mock NEA during Home Study with Sue Smeaton
Thurs 3rd Dec 7pm
Teaching unforgettable AC4.4 EHO with Ashley Bowe
Sat 5th Dec 10am
Teaching Multiple needs in the classroom with Dan Smith
AND
Sat 5th Dec 11am
Different ways of delivering the course. Knowledge Organisers for Independent Learning with Rebecca Marriott
Thurs 10th Dec 7pm
Interactive Approaches to job roles with Vikki Bradley

Fish In School Hero programme
Food Teachers rock CPD on a Saturday
Saturday 17th October saw over 340 foodie colleagues join us for our first virtual ‘Be a FISH Hero’ workshop online in the FISH Hero training room.
The programme supported by the Fish Mongers Company, was launched online after the success of our initial pilot phase on the East coast was brought to an abrupt slow down because of the first national lockdown. curtailing our plans to work face to face with teachers, students and our industry partners.
After an update on the programme from Louise and Simon, Alex White from British Nutrition Foundation gave an interesting presentation on the health benefits of eating fish and how to engage teenagers to consume more fish. Tarik Ramjaun, lecturer in Culinary Arts, University of West London took the baton next with a great presentation on sustainability and the biodiversity of our Seas.
There was even a practical session, supported and filmed by Cornwall Good Seafood Guide in partnership with Pengelley’s fishmongers. Shop owner Rob talked teachers through the quality indicators to look for when buying fresh fish and then went on to demonstrate how to fillet flat and round fish. Rob then passed the fillets onto Simon who cooked up a delicious Megrim dish, just meters away from where the fish was landed a few hours earlier on the quayside in Looe, Cornwall.
Spot prizes generously donated by Alaskan Seafood were also up for grabs, as a thank you for completing the workshop evaluation.
This event was recorded and is still available exclusively in the FISH Hero programme training room in Unit 2. This training room is FREE to join for all members of the Food Teachers Centre Community.
Just follow the link to register and gain access to all the FREE resources
LIMITED TO 400 SCHOOLS
 

EXAM SURVEY – do those schools with smaller classes and more funding get better results? – Help us find out……

 

We are running a long-term study on results.
 Each year we ask teachers to complete a short survey. Over years we are comparing results and look for trends, for example – Do the best results come from schools that pay attention to class size, give adequate teaching time, and allow staff to attend training?  We intend to use the results to help EVERYONE gain better provision for teaching.
We have been approached by those reporting to government on the cost of ingredients and this information helps us provide an accurate picture of the funds that you receive and how effective this is.
PLEASE COMPLETE THE SURVEY
 
 
 

Tunnock’s Teacake Challenge 2021

Teacake Travels Around the World
This Challenge is great way of practising presentation skills, with very little outlay. It makes for a fun lesson, especially at the end of this tricky term, or to create something nice to kick off 2021. What’s more, the Challenge can be delivered via remote learning.
“Teacake Travels Around the World”
The Challenge for 2021 is to present a Tunnock’s Teacake to the theme of “Teacake Travels Around the World”. Judging criteria are: presenting a stunning dish, creativity, skills and the use of ethically sourced ingredients.
Your idea should reflect traditions, sights, smells and/or tastes of a chosen country or culture. Ingredients do not have to be sourced from a chosen country if this adds to food miles, alternatives are acceptable.
*One student can be entered for each of the categories from each school.
 CLOSING DATE 25th APRIL 2021
Link to the POSTER to promote the competition at schools
Get more details here  and here is the link for the teaching Resources
Categories
  • Up to 14 years of age
  • 14 + years of age
  • Most novel

 

How to Enter
Teachers who enter their schools MUST be members of the Food Teachers Centre Facebook group, and this automatically gives you membership of the Tunnock’s Teacake Challenge group. All entries MUST be accompanied by complete entry details for each student which can be found in the Teacake Challenge group “How to Enter”. Entries WILL NOT be accepted without completed picture entry details.
Please read the How to Enter and Rules (T&Cs) section of the Tunnock’s Teacake Challenge for full details
It has been hugely successful in the last two years It is possible to order books featuring the entries and winners for £8 plus p&p.
 

Be a Teach Food Champion

 

We have launched our Teach Food campaign this term to encourage more people to become Food Teachers. Potential teachers come from all sorts of different backgrounds, have degrees in non-food related subjects but are willing to retrain and are looking to work with young people.
Our Teach Food Champions will help us pass on the Teach Food message via social media posts on Twitter, Facebook and LinkedIn, and via their school websites and newsletters. We provide all the content and images to make this very simple.  If you would like to help pass the message on, for more information please read more and sign up on here. We look forward to hearing from you and thank you in advance for helping us spread the word!
 

Treats on Tuesdays in  Food Science Training Room with Barbara Monks

 

Join Barbara Monks as she shares some of the resources in the Food Science Training room to cover basic food science.
Each week for 5 weeks on Tuesdays this term Barbara will take a food science topic and cover the simplest ways to introduce the science, covering what you might be cooking, what to say and why it’s relevant plus a couple of questions you might be asked by students (with answers).
Next term these topics will be revisited with a more advanced approach.
Check out Barbara’s posts on Tuesdays and send your own questions her way.
New resources have already been added to the Food Science Training Room UNIT 14 comprising of science snips and Make, Eat, Learn mini projects for students to use.
Stay Safe
from
Food Teachers Centre team
Volunteer Associates  and Ambassadors throughout the UK with a passion for ‘Better Food Teaching’.
The Food Teachers Centre is a place of:
  • creative and innovative ideas and action
  • practical solutions
  • learning and sharing

 

If your organisation or company would like to work with us – please do get in touch via our website or facebook page/facebook group
For more information Visit our Website
 
Posted in Cooking, Cooking skills, Event, News, Newsletters, Teaching