|
|
|
|
|
|
|
![]() |
Assessment Contingency Arrangements 2022
|
Assessment contingency arrangements… a viewpoint
Information on a Food Teachers contingency arrangements for students entering GCSEs in summer 2022 in an effort to support and help at these times given;
Please watch the video in the Food Teachers Centre closed group where Joe Mann provides an overview of his approach HERE
|
GCSE Exam topics will be released 7th Feb 2022
|
Look out for our special on-line meetings (14th-25th Feb) to discuss how to prepare for the 2022 exams for AQA, EDUQAS and OCR.
This will take place shortly after the exam topics are released and will include:
If you have concerns about GCSE teaching, check the CPD support you can sign up for HERE:
![]() ![]() |
Helping as many teachers as possible.
Enroll on one course and get another one free!
December 2021 until 18th Feb 2022
|
We have a wide range of on-line courses, from exam course support, to KS3 360, Food Safety, Food Science and Technician Toolkit.
For all those who purchase a course* from December to February half term, we are offering a free 2nd course. You can treat your technician, support another colleague, or extend your own knowledge. Once signed up, all our courses last for a full year. (*Excludes donation events).
HOW IT WORKS
This initiative is funded by Berridge Grant.
![]() |
AQA Update GCSE Skills and recipes guidance
|
AQA UPDATE THEIR EXEMPLIFICATION FOR GCSE FPN PRACTICAL SKILLS/RECIPES LIST
As seen in our recent Community post – Many of you will be aware that we have been working with Frances Meek and Roy Ballam at British Nutrition Foundation conference and Jenny Ridgwell to make a case to update some of the GCSE skills lists that are used by exam boards. Some are a bit dated, not reflecting today’s diverse society, and encouraging too many high fat/sugar recipes.
We are pleased to say that AQA have been the first board to respond positively . They have
The new AQA lists can be found at:
AQA | GCSE | Food Preparation and Nutrition | Assessment resources Notes and guidance: Skill levels in food preparation We are really pleased that the community has been listened too, and thank all AQA staff and examiners for keeping the GCSE modern and relevant. |
CLEAPSS is still our recommended source of advice and guidance
|
With continued uncertainty and restrictions due to COVID 19, we recommend that you continue to follow the previous advice and guidance given by CLEAPSS. Please check their website here
![]() |
Funding for teacher training
|
If you are wanting to become a qualified teacher, OR you are looking to do a Masters or further training to aid your teaching, scholarship grants for individuals are made by the All Saints Educational Trust. Please have a look at the website to register your interest and get application forms.
|
PLEASE FILL IN OUR FOOD TEACHING SURVEY!
|
To gain the support of DfE and funders to bring you more support, resources and programmes, we often need to provide factual information about the isues that teachers face. We also need to prove that what we do is effective, so this survey will give us valuable insights and statistics.
There are 30 questions, taking about 15 minutes, so we do appreciate your time in filling it in.
CLICK BELOW FOR YOUR SURVEY
|
INSPIRING PRESENTATIONS TO PUSH AQA STUDENTS TAKING THIS YEAR’S NEA
|
THESE VIDEOS BY PROFESSIONAL NUTRITIONISTS CAN BE USED:
Donations are used to help us fund the website and newsletter.
|
Our Resource Bank has moved – more new features!
|
![]() |
Tunnocks Teacake Challenge 2021-22
Closing date 29th April
|
Tunnocks Teacake Challenge 2021-22 – Natural World Theme
This is a great challenge to set for one-off lessons, home learning and remote learning.
This year’s theme for the Tunnocls Teacake Food presentation challenge is NATURAL WORLD, with a focus on embracing diversity, sustainability and healthy eating.
Teachers enter a high quality photo of the student’s plate and entry form details. You can run a school wide competition and then submit school winners for each category. Categories are – under 14, 14+ and most novel . Check Food Teacher’s Centre Tunnock’s Teacake Challenge group for details and teaching resources.
![]() |
10,000 students to receive Alaska Salmon in January! WOW!
Want to take part next time? REGISTER HERE
|
Have you discovered the GUIDES section in our group?
Check our new Guides for: 5 minute Guide to OFSTED DEPP DIVE, Open Evenings, Competitions and Awards… and much more……
And FREE support if you are ‘New to teaching KS3, GCSE, H&C or Home Cooking Skills’.
|
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….
![]() *Offer excludes donation events.
|
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 year 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 Excluded from Buy One Get One Free offer
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.
|
|
![]() |
Funding for teacher training
|
If you are wanting to become a qualified teacher, OR you are looking to do a Masters or further training to aid your teaching, scholarship grants for individuals are made by the All Saints Educational Trust. Please have a look at the website to register your interest and get application forms.
|
Advice on Cake Bake Sales
|
Food supplied, sold or provided at charity or community events, such as street parties, school fetes or fundraisers, must comply with food law and be safe to eat.
If you handle, prepare, store and serve food occasionally and on a small scale, you do not need to register.
From 1st October 2021, new allergen labelling requirements were applied to a category of food called prepacked for direct sale (PPDS) known as Natasha’s Law. 14 Allergens
PPDS food is food that is packed on the same site as which it is sold (this includes mobile premises used by the same business) before the customer orders it.
Cakes
You can serve home-made cakes at community events. They should be safe to eat if:
Making and transporting cakes
If you make a cake at home:
On the day, when you bring in cakes from home or run the stall, you should:
Storing cakes
You can keep cakes and baked goods with high sugar content in:
Any cakes with high moisture additions, such as cream added after baking, should not be left at room temperature. They must be stored chilled (in the fridge) and eaten within the use-by date of the added product.
There are some types of icing, such as ganache and buttercream, that can be kept outside the fridge. It’s best to store them somewhere cool and dry. Check the guidelines for storage of the particular icing product you will be using.
![]() |
OFQUAL exam topics will be released 7th Feb 2022
|
Look out for our special on-line meetings to discuss how to prepare for the 2022 exams for AQA, EDUQAS, OCR and WJEC H&C.
This will take place shortly after the exam topics are released and will include:
If you have concerns about GCSE teaching, check the CPD support you can sign up for HERE:
![]() ![]() |
PLEASE FILL IN OUR FOOD TEACHING SURVEY!
|
To gain the support of DfE and funders to bring you more support, resources and programmes, we often need to provide factual information about the isues that teachers face. We also need to prove that what we do is effective, so this survey will give us valuable insights and statistics.
There are 30 questions, taking about 15 minutes, so we do appreciate your time in filling it in.
CLICK BELOW FOR YOUR SURVEY
|
NUTRITION SCHOOL FOR STUDENTS
|
![]() It does not matter which stage of assessment your students are at, these recorded presentations will be super-useful.
We recorded two presentations by professional nutritionists. One for cardiovascular health and the other for children’s healthy eating.
You can use these recordings to support NEA and gain extra marks, for example:
Donations are used to help us fund the website and newsletter.
Other great features
Whilst this presentation is aimed at Y11 students, we are happy for Y10, or other exam courses such as Health and Social Care, Y12-13 Food Science and Nutrition to join as well (if there is capacity) or make use of the recording.
You can also use this video to support options evenings. It will bring to life the work on professional nutritionists and showcase many interesting career opportunities and pathways available.
|
Our Resource Bank has moved – more new features!
|
![]() |
Tunnocks Teacake Challenge 2021-22
|
Tunnocks Teacake Challenge 2021-22 – Natural World Theme
Tunnock’s have very kindly offered to sponsor a Challenge again this year. This will be launched in the Facebook group the next few days. We ran a poll to give you the opportunity members to vote for a theme. There was an outright favourite in the theme of NATURAL WORLD.
This will focus on embracing diversity, sustainability and healthy eating.
Teachers will be asked to enter a high quality photo of the student’s plate and entry form details. You may wish to run an internal competition and submit school winners for each category. Categories are – under 14, 14+ and most novel . Check Food Teacher’s Centre Tunnock’s Teacake Challenge group for more details shortly.
|
Mussel Power in 200 schools as 2 tonnes of mussels are delivered in November.
Want to take part next time? REGISTER HERE
|
“Can we order two tonnes of mussels please, and could you deliver them to 200 schools? We know that delivery might be quite tricky right now, but any chance?”
This was the request that Simon Gray put to the fish industry. He was overwhelmed with the positive response and ‘can do’ approach.
“Mussels are one of the most under-utilised shellfish in this country, so we are getting young people to try them in the safe, positive environment of their food and nutrition lessons. This would not have been possible without the amazing industry partners offering to support this so that there is no cost to schools. Schools are super excited and hugely grateful for Sarah’s (Offshore Shellfish) generous gift and in awe of the logistical processing and delivery challenges navigated so expertly by Matt and Pat (Fowey Shellfish, and M&J Seafood).”
Offshore Shellfish kindly donated 2 tonnes of grade ‘A’ rope grown mussels.
Sarah Holmyard, (Head of Sales and Marketing):
“We are delighted to support the Fish in School Heroes programme by supplying our mussels for thousands of school children to try. It is so important for children to have access to foods they may not otherwise try and be the next generation of seafood enthusiasts. Mussels are so quick and simple to cook, are great for you, and great for the environment so are perfect for the children to try”.
To take part next time please register here.
NB. You have to be in the UK and a Food Teachers centre member to be considered to receive fish.
|
Have you discovered the GUIDES section in our group?
Check our new Guides for Festive Fare, 5 minute Guide to OFSTED DEPP DIVE, Open Evenings, Competitions and Awards… and much more……
And FREE support if you are ‘New to teaching KS3, GCSE, H&C or Home Cooking Skills’.
|
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….
|
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 year 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.
|
|
|
|
|
|
|
|
|
|
|
May 2021 News
|
|
Exam arrangements 2022
OFQUAL CONSULTATION CLOSES THIS FRIDAY
|
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:
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:
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:
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
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
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
|
|
|