Home › News

Food Teachers Centre Newsletter April 2019

Posted on by by
Easter- April 2019 News
Welcome to our Easter News.

In this newsletter we will bring you:
– Advice on preparing for the new OFSTED framework
– Announce the lucky winners of the Tunnock’s Teacake Challenge
– FREE and very low cost sumer term face to face events
– Launch our new on-line traning rooms.
We also wish you good luck with the summer term exams.

The new OFSTED FRAMEWORK
Many of your Schools will be asking you to prepare for teaching for the new Education Inspection Framework (out for consultation by Ofsted).
What does this mean for food teachers?

The New (Consultation) refers to Three ‘I’s: intent, implementation and impact
  • Intent – the extent to which schools demonstrate a rich and varied curriculum, one which is not simply focused on teaching to the tests or achieving good exam results.
  • Implementation – that teachers present all aspects of this broad and balanced curriculum (not just English and maths) and are visibly encouraging discussion and the whole-hearted engagement of pupils, without an over-concentration on outcomes and with a far greater emphasis on processes.
  • Impact – that learners develop detailed knowledge and skills across the whole curriculum. It follows that there will be a greater emphasis on the behaviour and attitudes of pupils and a much less single-lens approach to data.

This is great news for food teaching that contributes to a wide range of curriculum outcomes including those focused on health and well-being, those focused on national curriculum D&T and those focused on cooking and nutrition:

  • with links into humanities subjects with topics such as sustainability and provenance, or global food culture;
  • with links to science with food chemistry and properties, microbiology and nutrition, and food technology and future food
  • with links to religious studies with food beliefs and choices, with links to history on changes to eating patterns and food availability
–to name just a few.

Instead of reinventing your own curriculum statement about intent we suggest that you base this on the most credible research and international views about why we teach food and its role in the curriculum of all young people.

1. Teaching food is MUCH BIGGER than the national curriculum – globally there is clear agenda from United Nations and the Rights of every Child that you can reference and use as your starting point for why food and nutrition is essential for every child in your school. http://www.fao.org/nutrition/education/en/. Out of the 17 Sustainable Development Goals – Food Education plays a pivotal role in Goal 2 on Hunger, Goal 3 on Good Health, Goal 4 on Education and Goal 6 on Water. Our government is signed up to this agenda.

2. How do we describe our aims? Draw upon key documents to explain the purpose and aims and adapt these for the specific focus of your school. We suggest that you use:
a. National Curriculum Purpose of Study section and Cooking and Nutrition Section Here
b. GCSE aims set out by DfE Here
c. School Food Plan Chap 2 Cooking in the Curriculum Here

3. We also suggest that you look at Public Health Local Authority – Health and Well Being programmes – with growing rates on obesity Food Education is often part of the regional plan that your school should be involved in. If this is not in your plan currently – seek to build it in, as this will strengthen your subject in the schools. Some examples of local provision that you can draw upon are included here (even if you are not in those areas, we suggest these are great resources).

The statement made in the GCSE captures many aspects of what schools should be setting out as their intent:
Food and Nutrition in our school will equip students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. Our curriculum will encourage students to cook and enable them to make informed decisions about a wide range of further learning opportunities and career pathways as well as develop vital life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life.

Through food and nutrition, students will
  • Demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment
  • develop knowledge and understanding of the functional properties and chemical processes as well as the nutritional content of food and drinks
  • understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health
  • understand the economic, environmental, ethical, and socio-cultural influences on food availability, production processes, and diet and health choices
  • demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food
  • understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international), to inspire new ideas or modify existing recipes
Announcing the Winners of the Tunnock’s Teacake Challenge
The new GCSE and vocational courses require students to use good presentation skills and they need to practice these for their exams. The original idea for the task was a call out to many teachers for their students to take part in a challenge which was fun and a great way of presenting these skills for the exams, covering a serious side to the syllabus. This idea was the brainchild of Deborah Prigg from Westfield Academy in Yeovil, who had used the it to inspire her own students and having shared it in the group, it gained momentum very quickly. Fergus and Karen Loudon from Tunnock’s (the teacake originators), came along to our Food Boost Face to Face event in November and kindly offered to sponsor a challenge for all schools having followed the developing interest by schools. A Tunnock’s Teacake Challenge entry group was set up on the Facebook platform and managed by Associate Suzanne Gray to facilitate the competition.
The brief was to produce a plate with a focus on the presentation of a Tunnock’s Teacake looking for the most stunning plate created. Marks were given for creativity; presentation; skills and adding balance to the plate.
Every member of the Food Teachers Centre had the opportunity to enter one student from any year from their school only, many making it a school challenge to raise funds for a charity event or their own classroom!
Judging was completed by the members of the Food Teachers Centre and a list of finalists was drawn up. Fergus Loudon Director of Sales at Tunnock’s, Deborah Prigg and Food Teachers Centre Associates had a really tough job to award prizes as there were so many fabulous entries.
Lucky Winners!
We are now delighted to be able to announce the winners of the 2018/19 Tunnock’s Teacake Challenge. Every entrant and school received a certificate of entry. The winners received special certificates and their prizes, kindly donated by Tunnock’s.
Category
Name
Teacher
School
11-14 years
1st prize
Oluwatishe Otedola
Tracey MacLean
Dubai British School Jumeirah Park, Dubai
11-14 years
2nd prize
Abby Mercer
Jenny Breton
The Grange School, Northwich
11-14 years
3rd prize
Benjamin Stables
Helen Litchfield
Holy Family Catholic School, London E17
11-14 years
runner up
Grace Dixon and Tammy Duong
Julie Holden
Sutton Coldfield Grammar School for Girls
14-17 years
1st prize
Antonia Luckhurst
Amanda Brice
The Romsey School, Hants
14-17 years
2nd prize
Prina Bharadia
Jess Chloe Hicks
Nonsuch High School for Girls, Sutton
14-17 years
3rd prize
Rhys Plum
Natalie Wingrove
Berkhamsted Boys Castle Campus
14-17 years
runner up
Ryan Martin
Nicola Finch
Chipping Sodbury School
Most Novel
Fionna McPherson
Hilary Wylie
The Ecclesbourne School, Belper
Most Novel
Jodie Wetherall
Joe Mann
St Luke’s Science and Sports College, Exeter
Most Novel
Jack Razok
Adéle Louise James
Whitefield School, London NW2
Judge’s Commendation
Isabella May
Sarah Friis
Beaulieu Convent School, Jersey
Judge’s Commendation
Daisy May Hart-Banbury
Liz MacRae
Bethany School, Goudhurst
Judge’s Commendation
Eleanor Shoebridge
Stephanie Knight
Northampton High School
Overall Winner
Lily Tate
Ben Taylor
Treviglas Academy, Newquay

Lily is 15 years old and created a dish with Blueberry & Raspberry coulis, impacted to create centrifugal splashes, topped with crumbled shortbread and toasted coconut. Topped with a teacake and a quenelle of dessicated coconut infused with blueberry & raspberry coulis. Accompanied with fresh blueberries coated with a crisp caramel shell, garnished with shreds of mint leaves.
Suzanne Gray 30/04/2019
Announcing our new On-Line training rooms – SPECIAL DISCOUNTS for early adopters!
We know that not all teachers can get the release, budget or time to get out of school for face to face training. We have been working hard as a team of volunteers over the past few months to research ways that we can bring you training on-line. We have had ‘Digital Tickets’ in the past – recording all the presentations and giving you the handouts so that you don’t miss out. But we know that this is not the same as coming to a training day and Dropbox is not the easiest way to access trainihng materials.
So PLEASE COME AND EXPLORE OUR NEW TRAINING ROOM for NEA Preparation, Marking and Revision for the written paper. It is only £20 More information here
We also have a training room for technicians – with early discounts.
Here are some of the reviews so far!
Jordi Major
Ah summer term … finalising the NEAs to send off to the moderators, exam revision season in full swing! I have just had a really good look through the resources in the on-line training room. I have found some really useful resources – including presentations from Jaquie on things to check when marking the NEAs and the evidence which the moderators want to have clearly marked. There are also other resources really useful and will make revision a little more interesting – from time to time – for the teacher and student alike. If you haven’t been to any of the NEA – Together events, then this could be a really good option for you. It’s pretty budget friendly at £20 as well
Ben Taylor
Wonderful resources – the best CPD I have had in 13 years of teaching.
When accessing the training resources a real focus for me was the revision section. I loved watching the high quality videos and the recommendations, tips and strategies on offer were fantastic. My only problem was scribbling all the info down as the presenter of the video went through it.
It is the first time that anyone has ever deconstructed the act of revision and actually shared an effective way of doing it. It was a total revelation to me – as were some of the very high tech methods of learning and assessing ie the VR code testing.
I actually have 120 minute revision session tomorrow and although I had a ‘good’ range of revision materials from the last couple of years, my first port of call when planning were the notes that I made while completing the Food Teachers training.
From a general food teaching point of view one of the seriously amazing strengths of this training are the food science videos both the links & recommendations and the in house videos explaining key concepts.
So would I recommend the training? Yes
Does it represent good value? Yes
Does it provide easy to follow practical advice on how to do a good job at delivering, assessing & teaching of GCSE F P & N? Yes
Will I be returning to the bits that I haven’t yet completed? Yes
Will I be purchasing future training access? Yes
Emma Fenn
I’ve used the NEA Training and Revision videos over Easter to help with marking and preparing for next term. They have been very helpful to someone who couldn’t get to the training. I particularly like the range of revision ideas. I plan to use these with my class in the remaining few weeks before their exam. It is really useful information, especially if it’s your first time running one of the GCSE courses.
Louise Glover
I have been using the closed group [new training room], full of training videos for the last week or so. I have found it really useful as I struggle to get out to training events and there is only me teaching Food in my school, so I don’t really have anyone to bounce ideas off or speak to for advice.
The closed group has a wealth of different videos, specifically to help NEA 1 and 2, plus exam preparation. There is also a lot of detailed videos to help with the the scientific principles of the specification, which is perfect for those who aren’t as confident in teaching them.
I have been using the group on my mobile mostly and it is easy to navigate and all videos can be viewed on this platform.
I fully recommend it and I will continue to explore when the current exam season settles down and I am preparing for the next academic year.

Come inside! NEA and Revision Training Room: Still only £20 donation
Did you miss 35 meetings that we ran in March?
Did you miss the meetings that we ran in 2017-18?
Don’t Panic, we are here to help!
We have created an On-Line version of the 5 training sessions that we have run, including recorded versions of all the presentations on marking GCSE NEA1, AND NEA 2 given last year and this year. There are two presentations on ways to make revision targetted, engaging and make it stick!
Before you finish marking or planning your revision – save yourself hours of time!
This ticket contains 9 video presentations – to watch TODAY
Only £20 donation
NEA Marking, Moderating and Revision Techniques
On- Line ticket! ONLY £20 (plus EB fee)
Take part in the On-Line version of our training
UNITS TO CHOOSE FROM
2. Planning and Preparing for NEA1 (Food Science)
3. Planning and Preparing for NEA 2 (Practical Skills)
4. Giving Generic Feedback
5. Marking and Moderating NEA 1 (Food Science)
6. Marking and Moderating NEA 2 (Practical Skills)
7. Written Paper: Creating a Revision Plan and Revision Strategies
Including the chance to catch up with our 9 video presentations in the comfort of your own home or desk – repeat as often as you wish.
£20 includes 3 access options
1. Join our On-line training room (unlimited access)
2. Download a Google Drive Folder (unlimited views)
3. Download a Dropbox folder (unlimited views)
Come Inside! Technician On Line Training Room – limited launch offer £60 Only
Course Content for self-paced interactive learning for Technicians and Suppport Staff

  • What’s happening in food teaching and What’s your role as a technician?
  • Working with the teacher to ensure that the room is safe – the key systems and processes.
  • Working with the teacher to deliver practical lessons – Setting up practical lessons, demonstrations, tasting, testing and food investigations, practical exams. For example, ingredients provision, supervising equipment, when to intervene, what to do if…….?
  • Supporting small groups and individuals so that all abilities succeed
  • We provide digital course resources including all the presentations and useful handouts, a technician’s guide, health and safety systems, logs and checklists.
How does on-line training work?

  1. Your school signs up and pays for the training in advance. When registering for the training, please ensure that your school enters their details as the BUYER, but the Technician details and a direct email address under REGISTRATION: NAMED TECHNICIAN TICKET
  2. You can start the training course at any time, and you can also take a break in the training by letting the tutor know. Access to the training room is usually limited to a school year, but may be extended if requested.
  3. Participation on the training requires internet connection and a Facebook account. You can access the training on a mobile device, tablet or computer. No other IT knowledge is required.
  4. Your tutor will email the Technician the details of how to gain admission to our on-line training room.
  5. Once inside the training room, you will be provided with a structured training course, an opportunity to ask questions, see videos, join tutorials, discuss issues, share queries and ideas with other trainees, and dedicated tutors.
  6. Your tutor will be monitoring your progress through the units, as you mark them as ‘done’, and as you upload work that is required to fulfill the course. They will also check to see how you are doing from time to time. You can message them privately or post any queries in the group
  7. On completion of the training, you will receive a certificate of participation for your professional portfolio
What Technicians say about the training:
“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.”

“It was a really useful event meeting others in the same position
On -line Technician Toolkit and training room
Early Bird £60
Full Price £120
Available throughout the year,

Summer Term Training days – Face to Face
Top Marks Training days – a great mix of workshop and practical – Super Early Bird £50
Each Top Mark workshop focuses on a particular exam course.
  • Top Marks WJEC Hospitality and Catering vocational Award
  • Top Marks AQA Food Preparation and Nutrition GCSE
  • Top Marks EDUQAS Food Preparation and Nutrition GCSE
There are two parts to the day. In the morning, you will work alongside an experienced teacher practitioner who guides you through how they have successfully planned and taught the course, how they have addressed issues and gained excellent performance from their students. The afternoon is a hands-on practical higher levels skills session to develop your knowledge understanding and personal skills.
  • A proven approach from an experienced teacher to help your students succeed
  • Practical strategies and easy to use learning activities to create a high challenge classroom
  • High impact ideas, resources that engage and focus learning, hands on approaches that challenge and extend
  • Plain and simple planning, with a busy teacher’s toolkit to help progress and maximise marks in the time available
Exam
Date and Location 9.30-3.30
More information and Bookings
EDUQAS – GCSE Food Preparation and Nutrition
Monday 24th June
Hopwood Hall, Rochdale
AQA – GCSE Food Preparation and Nutrition
Tuesday 25th June
Hopwood Hall, Rochdale
WJEC Vocational Award Hospitality and Catering
Wednesday 26th June
Hopwood Hall, Rochdale
AQA – GCSE Food Preparation and Nutrition
Monday 1st July
SE London College Orpington
EDUQAS – GCSE Food Preparation and Nutrition
Tuesday 2nd July
SE London College Orpington
WJEC Vocational Award Hospitality and Catering
Thursday 4th July
SE London College Orpington
AQA – GCSE Food Preparation and Nutrition
Monday 8th July
University of West London
EDUQAS – GCSE Food Preparation and Nutrition
Wednesday 10th July
University of West London
Chefs Back to School – FREE networking meetings and practical skills training
‘Chefs Back to School’ is a day where student chefs revisit their secondary school to give a demonstration. We provide the briefing video to explain it to student chefs, we partner them up with their old schools (or new ones) and we connect college with all local teachers. We have chosen student chefs rather than tutors to visit schools. Our research shows that it is increasingly difficult for tutors to find the time within their busy schedules to carry out meaningful outreach work. Using student chefs is a more sustainable model, it is easily scalable nationwide and school pupils will be able to identify with student chefs who are closer to their own age group.
We partner schools and colleges up so that ex- students to visit their old school to:
• Show headteachers that food is a valuable exam route with many career opportunities
• Help teachers give better and accurate careers advice
• Enthuse young people about the possibilities of your courses and their career
Join us this year on this exciting, high impact programme.www.chefsbacktoschool.org.uk
Teacher meetings across the country
We also invite you attend an open evening near you to find out more about the college, the courses that they run, their offer to host pupil visits or to support you by coming to your school to demonstrate key skills during lessons or open evenings, to support options nights by meeting with parents. AND ALSO we have included higher level skills practical training on these nights. Each meeting has its own flavor so click on the links and get more information and book.
Location
Date
More information and booking
West Suffolk College, Bury St Edmunds
13th May 4.30
West London College, Hammersmith
Date awaiting confirmation
New City College (Redbridge)
17th June 4.30
Bookings open shortly
Plymouth College Date awaiting confirmation
Milton Keynes College
Date awaiting confirmation
Lincoln College
Date awaiting confirmation
West Notts College
Date awaiting confirmation
Doncaster College
Date awaiting confirmation
The Chefs Back to School project has been supported by the Savoy Educational Trust. For further information on the Trust go to the website www.savoyeducationaltrust.org.uk
GCSE Boost
– supporting your least able grades 1-4
Presenters: Louise Davies and Jacqui Keepin
This course focuses on the new GCSE and how it is possible to support lower ability learners through the course and improve their performance. It provides intervention strategies and ideas that you can implement immediately with your Y10 and Y11. This course covers all boards AQA, EDUQAS and OCR.
Birmingham
Monday 24th June 2019
Central London
LAST FEW PLACES
Tuesday 25th June 2019

GCSE and your lower ability learners: Overview
– What are the issues for lower ability learners on the new courses and how can they be addressed?
– Some common SEND and how these can be supported in class
o Specific Learning Difficulties such as Dyslexia, Dyspraxia
o Moderate Learning Difficulties
– Choosing your board and exam. What are the alternatives to the GCSE exam for lower ability learners?
– Examining the specific issues in your group and developing an intervention plan to increase performance
Back to Basics – Practical ideas to help with teaching and assessment
Planning and teaching
– Focusing on essential content – knowledge organisers, targeting and simplifying
– Tools that help the content stick, making learning fun
– Grouping students for support, but also depth and challenge
– Questioning techniques to build knowledge and understanding
– Focusing on key practical skills and developing higher level skills over time
– Working to strengths and building confidence and independence
Assessment
– Effective differentiation and providing different amounts of support during the assessment process, scaffolding and intervention within the JCQ regulations
– Practice, mocks, tests, self-review/assessment and preparation for NEA
– Where to gain marks in NEA1
– Where to gain marks in NEA 2
– Brain science and what this tells us about how to prepare students for the written paper
Fun 🙂 Healthy Chinese Cuisine Teacher Training Workshops are FREE
London Workshop Saturday 29th June
Oxford Workshop (bookings open shortly) Sat 13th July
NOTE – Places are limited to first come, first served.
If you cannot come please cancel in good time to allow other food teachers on the waiting list to enjoy the course instead.
This training day is only open to food teaching staff in schools.
Don’t miss it! Why this is a great training day
  • This training is fully subsidised (free).
  • Feedback from other teachers praise this high quality course delivery, development of expert level practical skills for GCSE and Vocational courses and healthy recipes to use in modern classrooms.
Teachers get the opportunity to enter the competition with the prize of an amazing trip to Hong Kong.
The training day covers a range of Chinese dishes & cooking methods, and, all food teachers will have an opportunity to compete for a prize trip to Hong Kong & China!
ON THE DAY:
  • Presentation “Chinese Regional Cuisines & How Sauces are Used”.
  • Cooking Demonstration of 5 popular Chinese dishes.
  • Teachers Practical & Competition, participants cook 2 dishes.
  • Finalist for “Advanced Chinese Cookery Workshop & Grand Final” is announced.
  • Feedback & Q&A
See the video from the 2018 Hong Kong Trip with 3 lucky UK food teachers – https://www.youtube.com/watch?v=YPZG8LihaNU&t=8s
Check out the FUN:) Healthy Chinese Cuisine Ambassadors Website, contact via email hcca@ming-ai.org.uk or @funhcca on Facebook, Twitter and Instagram for more details.
Face to Face and On-Line training Food Safety in Classrooms
Start and finish at any time! This is flexible 8 hour ‘home’ study, with experienced mentor support throughout, via phone email and on-line conferencing. Full accreditation. On Line only £120
Face to Face – 9th July Trafford, Manchester,
One day training and accreditation £150

Our on line course includes award of Level 2 Food Safety and accreditation for the national recognised framework for food teaching standards SECTION 9.1 to 9.6 ‘Implementing good hygiene and safety’ (listed in ‘Food teaching in secondary schools: A framework of knowledge and skills’ 2015 Public Health England, British Nutrition Foundation and Department for Education). Download this framework Here

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

Why do we recommend that you do this course and not just a Level 2?
This training leads Level 2 Food Safety certificate but offers much more for a practising food teacher. The course is delivered by experienced food teachers, so instead of a generic course about ‘Food Safety in Catering’ the content is delivered in the school context. It includes essential planning and teaching information, risk assessment and other documentation relating to safe working practices. It explains food hygiene and safety, personal hygiene and safety related directly to classroom practice.
On-line booking
£120
You can start and finish at ANY time in a school year
Tuesday 9th July
Trafford, Manchester
One day training and accreditation

ON-LINE Food Science Tutorials for teachers
What are Food Science Tutorials?

Food Science tutorials are recorded presentations by Barbara Monks for food teachers. They teach you the food science of proteins, fats and carbohydrates so that you can confidently answer your pupil’s questions. Three separate presentations cover the chemical and physical aspects of each of the major food groups. You can follow them at your own pace and they take you step by step.
The presentations include ideas for ways to teach food science with images and photos to support the teacher and suggestions for delivering food investigations (NEA 1) as required by all the examination boards. Coverage is designed to meet the needs of practical food work whilst also including molecular level science. Key terms from GCSE Food preparation and nutrition specifications are explained and related to practical work.
Tutorials are £40 each or £100 for the set of three.
How to purchase Food Science Tutorials. Get more details and buy here
‘A clear concise and supportive resource’. (teacher evaluation)
3 day Introduction to Culinary Skills Fully Funded Course (application process applies)
We are delighted to be working with the prestigious Westminster Kingsway College, London again to bring teachers, support staff and technicians who do not have any food qualifications a chance for training and recognition. This course takes place 1st-3rd July. This is a FULLY FUNDED three-day course ‘Westminster & Pearson Introduction to Culinary Skills’.
Course Description: The Westminster Introduction to Culinary Skills Certificate is an 18- hour hands-on certificate programme in professional cookery education that offers expert tuition, fit for purpose equipment and facilities, top-quality ingredients and tuition in classic and contemporary European recipes. In eighteen hours total, you will experience a comprehensive foundation in the art of preparation and cookery in modular formats.
1.Basic Food Preparation and Cooking
In this course module, you will learn the fundamentals of the science of preparation and cookery ranging from vegetables, fish, meat, poultry and farinaceous items. Cookery principles are addressed and an explanation of wet and dry methods developed. Extensive use of commodities to create professional dishes within the timeframe.
2.Introduction to Kitchen Equipment and Health and Safety
This module introduces you to the practice of working with professional equipment and the health and safety implications in the workplace. Developing knowledge and understanding of the types of kitchen equipment, utensils and knives appropriate.
3.Food Safety in Catering
This module will introduce you to the knowledge you will need to enable you to take personal responsibility for food safety as well as understand the basic principles of food safety necessary for working in the hospitality and catering industry preparing food. The unit identifies some of the necessary good practice including the legal requirements that must be applied to food, its storage and cooking, as well as the basic principles of good practice needed to keep and maintain food areas/kitchens clean and safe.
SPECIAL NOTES regarding this course! The process for coming on this course is very different to our other courses – PLEASE READ CAREFULLY!
Certain criteria have to be met to release the funding. Please DO NOT APPLY unless:
  1. You are over 19 years old, reside in ENGLAND and have a national insurance number.
  2. You are employed/salaried by a school or teaching agency.
  3. Your headteacher has agreed release and cover for ALL three days BEFORE you apply.
  4. Your headteacher has agreed to pay your travel and accommodation BEFORE you apply
  5. You will attend the FULL 3-day course, attendance for part of the course is not permitted.
If you meet these criteria, please register your interest to receive an application form
  1. You must submit a completed and signed application form, as this is used to gain the funding required to attend the course.
  2. Returning a form does not automatically grant you a place – places are limited to 15.
To gain a place, if you have registered interest you will be sent an application form to complete. You will need to complete and return this college application. Closing date is 12th June, but it is likely that places will be full long before this date, they are allocated on a first come basis (first fully completed forms).
THERE ARE ONLY 15 places. A waitlist will operate. Do not apply unless you met the criteria above.

‘I would like to say a huge thank you to you and Chef Francis for the magnificent level 1 course in culinary Skills that I was lucky to take part in. Chef Francis advanced us all in such a short space of time and he has inspired me to cook and to be more confident in the kitchen. He is an excellent teacher and he made sure that we aimed high and produced the best work possible.'(teacher feedback from Feb 2018 course)
Schools Price! AQA or EDUQAS Revision Guide £3.99
COLLINS AQA & EDUQAS GCSE revision guide.
This book has similar content to AQA version, but has EDUQAS style exam papers (two) and the content is divided into sections that reflect the EDUQAS specification. Schools price £3.99
Based on new research that proves repeated practice testing is more effective than repeated study, this revision series is guaranteed to help students achieve the best results.
  • Clear and accessible explanations
  • Concise revision notes
  • Seven practice opportunities for every topic covered in GCSE.
Best wishes from the Food Teachers Centre team
Volunteer Associates and Ambassadors throughout the UK with a passion for ‘Better Food Teaching’.
The Food Teachers Centre is a place of:
  • creative and innovative ideas and action
  • practical solutions
  • learning and sharing

If your organisation or company would like to work with us – please do get in touch at info@foodteacherscentre.co.uk
www.foodteacherscentre.co.uk
You can always unsubscribe Unsubscribe / Change Profile
Bright Ideas Food and Health Consulting Ltd Registered Office 69-71 East Street Epsom Surrey KT17 1BP Registered No 9096275 VAT No 189 4024 84
Posted in Cooking, Cooking skills, Event, News, Newsletters, Teaching

Food Teachers Centre Newsletter February 2019

Posted on by by
February Half Term 2019 News
Our group is 6 years old!
Welcome to our 6th Birthday edition of the newsletter. The volunteer team spent the birthday meeting each other at Westminster Kingsway College, to discuss what more we can do to support teachers. We reflect on how successful the group has been at supporting each other through the changes that have come thick and fast – new KS3, new vocational courses and new GCSE.
We have been happy to bring you
  • over 400 training events that 7,500 teachers have attended, including nearly 100 teachers who have now achieved City and Guilds Culinary Skills accreditation through our Free intensive course with Westminster Kingsway College
  • a new range of on-line training for those that cannot get to our face to face events
  • A free Resource Bank of over 2,000 tested teaching resources
  • over 300 teachers mentored through our free mentoring programme in the last 6 months
  • 14,000 pupils having an opportunity to work with Game in their schools and enter the Game Stars competition as part of our free Schools Game Changer programme
  • Huge amounts of free support and worthwhile resources as the team has worked to connect you with programmes such as Springboard Futurechef, CLEAPSS Futureminds, Countryside Classroom, Seneca Learning, Collins Revision Guides, Teflon Diamond Awards, Rotary Chefs, Young Chefs Academy, Chilled Education, Love Food Love Science, Food a Fact of Life, Crunchy Critters, Healthy Chinese Cuisine Ambassadors, Tunnock’s Teacake Challenge, Billingsgate Seafood Cookery School, exam boards and publishers
  • A Key partner in Food Education Learning Landscape research that brought about a state of the nation report on the subject . This report from over 1,000 schools enables us to meet and talk at a high level as we have evidence about the issues that affect our subject, as OFSTED do not gather enough data anymore.
  • Working globally with the United Nations in countries across the world to support food education, with partners in Australia, NZ, Canada, USA, South America, and Middle East.
  • Free programmes that assist you in playing a key role in delivering the Gatsby Benchmarks for careers in your school, such as Chefs Back to School
Thank you to everyone for their support and help. For the generous sharing of good teaching tips to help others improve.
 

Tunnocks Teacake Challenge entries close this week!
Back in February of 2018, Deborah Prigg, a member of the Food teachers Centre Facebook group, uploaded her lesson on food styling and presentation and some photos of what her students did for the Food Teachers Centre. It was an instant success! Everyone was totally wowed by her results and wanted to emulate her idea with their students.
The new GCSE and vocational courses require students to use good presentation skills and they need to practice these for their exams. The original idea was a call out to many teachers for their students to take part in a challenge which was fun and a great way of presenting these skills for the exams, covering a serious side to the syllabus.
Throughout the year since then, the group has seen the Teacake Challenge idea gaining momentum, with more and more teachers proudly posting up their students amazingly creative successes for all to see. There are currently over 400 images to view in the group!
Her powerpoint has been one of the most used resources in our Resource Bank.
Tunnock’s were also so impressed with the work that has been done by our members and their students, they have sponsored a challenge for 2018/19 with prizes for schools to work for. It is expected that schools will have an internal event to judge the entry they will put forward.
The challenge is for students to produce a plate with a focus on the presentation of a Tunnock’s Teacake and we will be looking for the most stunning plate created. Marks will be given for creativity; presentation; skills and adding balance to the plate. By plate, we mean any receptacle, so it could be china; slate, wooden etc. One student only (from any year in the school) can be entered from each school.
Entries must have a clear photograph uploaded to the Challenge group, plus details of the teacher; school name and the student’s age or year group.
The closing date for entry is 15th February 2019 and schools wishing to enter must have their Food Teacher as a member of the Food Teachers Centre Facebook group. Full details for entry are to be found there. https://www.facebook.com/groups/Teacakechallenge2018/
Game Stars Entries close 1st March
Game with a modern twist
 
Create a recipe and make a unique dish that uses any game meat. Your dish should be quick to cook and look and taste delicious.
Amazing Prizes to be won!
8 lucky winners will have a masterclass tutorial with Lisa Goodwin-Allen and Bruno Birkbeck at the Northcote Cookery School.
Plus, the overall winner will be offered an opportunity to cook with Lisa in the Michelin star kitchen, to stay overnight at Northcote (with their teacher) and enjoy lunch for their parents and teacher.
How to take part – Step by Step
1. Use the video to introduce the brief (provided in the facebook group) https://www.facebook.com/groups/foodteacherscentre/permalink/966334390224929/
2. To upload each entry you will need the following information:
· Student name, school name, teacher name and teacher email.
· 250 words maximum from student: ‘My inspiration for this dish’.
· Recipe name, type of dish (starter, main), how many it serves.
· Recipe ingredients and method, preparation and cooking time.
· Photos – 2 maximum.
· Confirmation from teacher/parent that this is students work.
There is a video, poster and worksheet/homework sheet to guide the students through providing their entry.
NEA Moderating Together meetings this term
Join your colleagues for a twilight group meeting, with video presentation by Joe Mann – ‘Top tips for revision and marking’. Plus, group discussion to support this year’s marking and moderation of NEA tasks.
Why come along to this meeting?
  • Meet your local colleagues who are teaching the same board as you to exchange tips and help each other.
  • Co- Moderate so that you can make sure that your marking is consistent and in line with other professionals. You can meet JCQ regulations section 6.2 Internal Standardisation ‘It is important that all teachers involved in the assessment of a component mark to common standards.’
  • Ensure that you have checked your marking so that the marks are challenged by a candidate/pupil, that you have other qualified teachers that can assist with a review of marks.
Some meetings have been extended to include a 90-minute higher level practical session and Chefs Back to School Launch. During these evenings you receive tutoring from a College lecturer on a key skill for examination groups. These experienced lecturers guide you through the skill, with tips on how to teach it, the keys to success and pitfalls to watch for when groups are doing the dish. The Chefs Back to School session connects you with the local College who offers open and taster days, sessions with their Chefs and students in your school, work experience for your students, and an instant connection on careers and courses locally to help you meet the required Gatsby Benchmarks. https://www.careersandenterprise.co.uk/schools-colleges/understand-gatsby-benchmarks
Location
Date
More information and booking here
Ipswich
Tues 5th March 4.30-6.30
Stockport
Weds 6th March 4.30-6.30
Burton on Trent
Weds 6th March 4.30-6.30
Barnet, London
Sat 9th March 9.30-12.30
Edgbaston
Tues 12th March 4.30-6.30
Doncaster
Tues 12th March 4.30-6.30
Norwich
Tues 12th March 4-6pm
Mansfield
Weds 13th March 4.30-6.30
Newcastle
Weds 13th March 4.30-6.30
Leicester
Thurs 14th March 4.30-6.30
Bristol
Thurs 14th March 4-6
Maidstone, Kent
Sat 16th March 9.00-12.00
Manchester
Mon 18th March 4.30-6.30
Knowle, Solihull
Mon 18th March 4.30-6.30
Bury St Edmunds
Tuesday 19th March 4.30-8pm
Extended session includes Chefs Back to School launch and practical skills workshop
Vocational course leaders very welcome at these events, as well as GCSE
Booking opens very shortly
Gloucester
Tues 19th March 4-6.30
Dorking
Tues 19th March 4.30-6.30
Sheffield
Weds 20th March 4-6pm
Corby
Weds 20th March 4.30-6.30pm
Gravesend
Thurs 21st March 4.30-8pm
Extended session includes Chefs Back to School launch and practical skills workshop
Vocational course leaders very welcome at these events, as well as GCSE
Maidenhead
Sat 23rd March 9.30-12.30
Altrincham
Sat 23rd March 9.30-12.30
Southampton
Tues 26th March 4.30-6.30
Wigan
Tues 26th March 4.30-6.30
Brentwood, Essex
Weds 27th March 4.30-6.30
Cambridge
Weds 27th March 4.30-6.30
Somerset
Weds 27th March 4.30-6.30
Oxford
Weds 27th March 4.30-6.30
Worthing
Thurs 28th March 4-6pm
Nottingham
Thursday 28th March 4.30-6.30
Wolverhampton
Sat 30th March 9.30-12.30
Exeter
Date tbc
Bookings open shortly
Chefs Back to School – chef visits to your schools
All teachers are encouraged to register for our Chefs Back to School programme and join the meetings that are taking place as we extend the pilot of 2 colleges to a first year of 20 colleges taking part.
Some NEA Moderating Together meetings have been extended to include a 90-minute higher level practical session and Chefs Back to School Launch. During these evenings you receive tutoring from a College lecturer on a key skill for examination groups. These experienced lecturers guide you through the skill, with tips on how to teach it, the keys to success and pitfalls to watch for when groups are doing the dish. The Chefs Back to School session connects you with the local College who offers open and taster days, sessions with their Chefs and students in your school, work experience for your students, and an instant connection on careers and courses locally to help you meet the required Gatsby Benchmarks. https://www.careersandenterprise.co.uk/schools-colleges/understand-gatsby-benchmarks
Here are some key phrases:
  • All teachers should link curriculum learning with careers.
  • Every school should have an embedded programme of career education and guidance
  • Every pupil should have access to good-quality information about future study options and labour market opportunities.
  • Every pupil should have multiple opportunities to learn from employers about work, employment and the skills that are valued in the workplace.
    • Experiences of workplaces
    • Encounters with further and higher education
What participants have said so far
‘Both the Level 2 and Level 3 students need to produce a 2 or 3 course meal that is presented to a high standard. The chefs were able to talk to the students about how to successfully plate up food for their coursework. For the Year 10 class who are sitting the Hospitality and Catering exam in the summer it was valuable to listen to the chefs talk about the industry. It was also a valuable experience for the students to hear the experiences of the ex-pupil and to hear about the course he was completing.’
 
‘We really value having student chefs in their final year of qualifying visiting schools to support in practical sessions where high level skills are being practised eg filleting fish, jointing chicken etc’
This programme is brought to you with funding in kind by the Food Teachers Centre volunteers and Savoy Educational Trust. We are looking for further funders to extend the programme next year
More information is here – Chefs Back to School
Build a strong subject at school – try one or two of these!
1. Get local industry involved the easy way. Find out if any of the parents are involved in the food industry. Involve local food companies in your lessons, as future employers they will be interested to talk to prospective employees. Make sure your head knows this is happening and spread the news around school. See if they will speak to the head about the importance of the subject!
You can request a visitor here:
Bright Crop Farming and Food Ambassadors: http://www.brightcrop.org.uk/ and email info@brightcrop.org.uk
2. Grab a well-known judge! Invite your local MP, a local chef or tutor at the College/University to come in to judge a cooking competition or to taste some pupils work, or look at the new GCSE practical assessment mocks. http://www.parliament.uk/mps-lords-and-offices/mps/
 
3. Offer to brief your board of governors on ‘wellbeing’ and what you are teaching in your scheme of work about healthy eating to meet the new criteria. Ensure your SLT has the OFSTED checklist called Creating an Ethos and Culture of Healthy Eating
 
4. Careers days and ex pupils – Invite back your ex-pupils that have used their learning with you to be successful in their careers. See if they can speak in assembly about their work. Join Chefs Back to School. https://foodteacherscentre.co.uk/chefs-back-to-school/
5. Healthy Eating and exam Performance – Have a campaign around exam time that links healthy food, revision and performance – to showcase the importance of good food and results. See if you can give a short presentation at assembly or do a news item.
6. Good news travels fast – Enter your students for competitions and awards to keep your profile high and give your school great local PR and regional press. We feature many competitions in our group – FutureChef, Rotary Club, Junior Chef, Teflon Diamond Awards, Teacake Challenge Game Stars etc
Useful things not to be missed!
SPOTLIGHT Q&A sessions in the closed Facebook group – these links will only work if you are a member
 
The launch of the new Food a fact of Life Website with Roy Ballam and Frances Meek, BNF
Who are the Volunteers at Food Teachers Centre? Join Joe Mann, Louise Davies, Barbara Monks, Barbara Rathmill, Jenny Elms, Suzanne Gray, Simon Gray, Jacqui Keepin and Julie Messenger
Would you like to enter your students for the Teflon Diamond Awards Scheme?
Find out about the £3.99 schools deal on the Collins Revision Guides
Find out about the free GCSE on-line teaching and learning resource from Seneca Learning
Also Don’t miss our Facebook mentoring scheme – find a colleague who is teaching the same course as you or ask for specific help with something or ask for general help if you are a beginning teacher, non-specialist teacher r a lone teacher. FREE programme lasts 6 weeks. Find more information and sign up here – www.facebook.com/fbmentorship/signup/?application_id=818050328389502
Previous newsletter articles that may be of help
  • Seneca Learning for GCSE Food Preparation and Nutrition– free on-line learning app for GCSE and other exam courses, with amazing videos, animations, quizzes, and the ability to track progress and mark homework for you! https://ymlp.com/z1nsLg
  • National Results day for GCSE Food Preparation and Nutrition – how did your school compare with the national average, and what to do if you are below it? – https://ymlp.com/zwpqTI
  • Addressing SEND in D&T – practical support tips for those teaching pupils with Dyslexia, Dyspraxia and MLD – https://ymlp.com/zoUZx2
  • How to face Budget cuts and justify your subject place in the curriculum and present a positive profile in your school? https://ymlp.com/zKWIlf
Guild of Food Writers Competition
Write It 2019 Theme is ‘Food for Sharing’ (Closing date 30th April)
Pink Lady® apples and the Guild of Food Writers competition theme for 2019 is ‘Food for Sharing’ encourages young people to capture their thoughts and feelings on what it is to share food. From the playground and beyond, with food we make friends by sharing, with age-old traditions of breaking bread to Sunday lunches with family, they want entries to conjure up what it means to them to share food.
This year’s judges include bestselling cook book author, celebrity MasterChef winner, actress and presenter Lisa Faulkner; Karen Barnes, editor of award-winning delicious magazine; award-winning documentary maker, TV presenter and author Stefan Gates; TV producer, cookery book writer and Guild member Kalpna Woolf and Sherry Ashworth, award-winning author of children’s and young adult literature.
The closing date is Tuesday 30 April. To enter please visit www.pinkladyapples.co.uk/write-it-2019
For more details on the competition and prizes, visit www.gfw.co.uk
Teflon™ Diamond Awards Winner – Register for next year!
The Teflon™ Diamond Standard Awards are thrilled to announce the 2019 National Final Keen Young Cook is Ruby Dyer, Chancellor’s School with her Poached Haddock Timbale topped with a Quail’s Egg.
Offering the chance for non-professional cooks to gain recognition for their cooking ability at home and for those attending school and catering college, the opportunity to showcase what they’ve learnt, the day showcased a variety of dishes cooked by talented 12-16 year olds.
Ruby when asked why she would like to win, said: “I would like to win as it will enhance my growing knowledge of coking in a professional kitchen, which will benefit me as I aspire to study food and nutrition as a degree and hopefully become a nutritionist. I mainly chose this recipe because it showcases an oven baked elements, as the timbale and beetroot are baked, which is vital for this competition.”
The 13 shortlisted Keen Young Cook finalists from across the UK attended the national cook-off at the Waitrose Cookery School, Finchley Road to cook their signature baking dishes for the panel of judges. Celebrity chef Lesley Waters headed up the panel of esteemed chefs for the competition including The Pig Group’s James Golding and Bournemouth & Poole College’s Paul Dayman.
The day saw an exceptional standard of cooking from the finalists with Ruby Dyer being awarded a prestigious three year Specialised Chefs Scholarship, a life changing opportunity to gain insight into the world of professional catering and even the chance to become one of the country’s finest chefs, training in the best restaurants in the UK along with cash prizes.
For more information about the 2019-20 programme, visit www.teflondsa.co.uk
Keep up the great work! Donations welcome
All this is FREE, but we do need your support to do more.
In 6 years this group has remained free through a very active team of volunteers who give up their own time, and pay for their own expenses to attend events and meetings to represent the food teaching community.
  • We do not charge a membership
  • We do not get government funding
However, the Food Teachers Centre Community would like to do much more! So if you appreciate our work and feel that you benefit as a food teacher you can now make a small donation on-line. You can read more about how to do it, how the Food Teachers Centre Community is constituted to use the funds and its mission, what donations are to be used for and who oversees how it is spent – here on our website.
Consider donating £6 (that’s a couple of coffees), £1 for every year that the group has been successful and helped food teachers.
Courses for food teachers and non specialist teachers – look out for updates in the group
GCSE Boost
– supporting your least able grades 1-4
Presenters: Louise Davies and Jacqui Keepin
This course focuses on the new GCSE and how it is possible to support lower ability learners through the course and improve their performance. It provides intervention strategies and ideas that you can implement immediately with your Y10 and Y11. This course covers all boards AQA, EDUQAS and OCR.
Express your interest here – Summer dates will be announced shortly
On- Line Flexible training for Teachers and Technicians
Food Safety in Classrooms
Start and finish at any time! This is flexible 8 hour ‘home’ study, with experienced mentor support throughout, via phone email and on-line conferencing. Full accreditation. Only £120
Our on line course includes award of Level 2 Food Safety and accreditation for the national recognised framework for food teaching standards SECTION 9.1 to 9.6 ‘Implementing good hygiene and safety’ (listed in ‘Food teaching in secondary schools: A framework of knowledge and skills’ 2015 Public Health England, British Nutrition Foundation and Department for Education). Download this framework Here
 
This on-line course is designed for all who teach and support in food activities in school, this includes teachers, technicians, teaching assistants / higher-level teaching assistants, trainee teachers, special needs support staff and cookery club leaders.
 
Why do we recommend that you do this course and not just a Level 2?
This training leads Level 2 Food Safety certificate but offers much more for a practising food teacher. The course is delivered by experienced food teachers, so instead of a generic course about ‘Food Safety in Catering’ the content is delivered in the school context. It includes essential planning and teaching information, risk assessment and other documentation relating to safe working practices. It explains food hygiene and safety, personal hygiene and safety related directly to classroom practice.
ON-LINE Food Science Tutorials for teachers
What are Food Science Tutorials?
 
Food Science tutorials are recorded presentations by Barbara Monks for food teachers. They teach you the food science of proteins, fats and carbohydrates so that you can confidently answer your pupil’s questions. Three separate presentations cover the chemical and physical aspects of each of the major food groups. You can follow them at your own pace and they take you step by step.
The presentations include ideas for ways to teach food science with images and photos to support the teacher and suggestions for delivering food investigations (NEA 1) as required by all the examination boards. Coverage is designed to meet the needs of practical food work whilst also including molecular level science. Key terms from GCSE Food preparation and nutrition specifications are explained and related to practical work.
Tutorials are £40 each or £100 for the set of three.
How to purchase Food Science Tutorials. Get more details and buy here
‘A clear concise and supportive resource’. (teacher evaluation)
Schools Price! AQA or EDUQAS Revision Guide £3.99
COLLINS AQA & EDUQAS GCSE revision guide.
This book has similar content to AQA version, but has EDUQAS style exam papers (two) and the content is divided into sections that reflect the EDUQAS specification. Schools price £3.99
Based on new research that proves repeated practice testing is more effective than repeated study, this revision series is guaranteed to help students achieve the best results.
  • Clear and accessible explanations
  • Concise revision notes
  • Seven practice opportunities for every topic covered in GCSE.
Best wishes
from the Food Teachers Centre team
Volunteer Associates and Ambassadors throughout the UK
with a passion for ‘Better Food Teaching’.
The Food Teachers Centre is a place of:
  • creative and innovative ideas and action
  • practical solutions
  • learning and sharing
If your organisation or company would like to work with us – please do get in touch at info@foodteacherscentre.co.uk
www.foodteacherscentre.co.uk
You can always unsubscribe Unsubscribe / Change Profile
Bright Ideas Food and Health Consulting Ltd Registered Office 69-71 East Street Epsom Surrey KT17 1BP Registered No 9096275 VAT No 189 4024 84
Posted in Cooking, Cooking skills, Event, News, Uncategorized

Food Teachers Centre Newsletter January 2019

Posted on by by
Our first newsletter for 2019!
Welcome back to the new year, we wish you well with many exam assessments that are taking place this term.
 
 

Here are as many free or low cost resources

are we can help you with to start off this term!

Chefs Back to School Open House Meetings –

FREE

Open House meetings coming to you very soon!
NEA Together: a chance to moderate GCSE and vocational courses togther.
Chefs Back to School : link up with your local catering colleges on this innovative new programme that sees young chefs coming to your school to do demonstrations
Improve your Practical Skills : Chef led practical sessions
College Tours : get to know your local college, see the facilities, understand the courses on offer, book school visits and raise achievement in your school
Meetings that are live to book now
South East London College – Orpington 30th Jan, Plumstead 5th February, 4.30pm for 5pm-8pm.
Find our more about events near you
Find out more about Chefs Back to School
FREE 3 day City and Guilds accredited
Culinary Skills Course 18th-20th Feb
Introduction to Culinary Skills Certificate
 
COMPLETED Applications close 1st FEBRUARY – or when places are full
We are delighted to be working with the prestigious Westminster Kingsway College, London to bring teachers, support staff and technicians who do not have any food qualifications a chance for training and recognition.
This course is ideal for non specialist teachers, those who have NO or LITTLE FOOD TRAINING and those who would like to improve their practical skills to a higher standard to teach exam classes.
This course is NOT intended for those with degree level food qualifications and advanced practical skills or work experience in the catering industry.
This is a FREE intensive three day course ‘Introduction to Culinary Skills’. It is from 9.00am – 6pm for three days, and attendance is required for ALL three days to be considered during the application process.
Course Description: The Westminster Introduction to Culinary Skills Certificate is an intensive 18 hour hands-on certificate programme in professional cookery education that offers expert tuition, fit for purpose equipment and facilities, top-quality ingredients and tuition in classic and contemporary European recipes. In eighteen hours total, you will experience a comprehensive foundation in the art of preparation and cookery in modular formats.
1.Basic Food Preparation and Cooking
In this course module, you will learn the fundamentals of the science of preparation and cookery ranging from vegetables, fish, meat, poultry and farinaceous items.Cookery principles are addressed and an explanation of wet and dry methods developed. Extensive use of commodities to create professional dishes within the timeframe.
2.Introduction to Kitchen Equipment and Health and Safety
This module introduces you to the practice of working with professional equipment and the health and safety implications in the workplace. Developing knowledge and understanding of the types of kitchen equipment, utensils and knives appropriate.
3.Food Safety in Catering
This module will introduce you to the knowledge you will need to enable you to take personal responsibility for food safety as well as understand the basic principles of food safety necessary for working in the hospitality and catering industry preparing food. The unit identifies some of the necessary good practice including the legal requirements that must be applied to food, its storage and cooking, as well as the basic principles of good practice needed to keep and maintain food areas/kitchens clean and safe.
1.Basic Food Preparation and CookingIn this course module, chefs learn the fundamentals of the science of preparation and cookery ranging from vegetables, fish, meat, poultry and farinaceous items.Cookery principles are addressed and an explanation of wet and dry methods developed. Extensive use of commodities to create professional dishes within the timeframe.
Register here and we will send you further details of how to apply for this FREE course, as certain criteria have to be met.
  • you have to be over 19 years old and ENGLAND resident with a National Insurance number (this has to be submitted on the application form)
  • you have to be employed and have approval from your employer (employed by a school), student teachers cannot gain funding for the training and are inadmissable unless on salaried training routes.
  • you have to submit a completed and signed application form before FRIDAY 1st FEBRUARY 2019
  • you should seek permission for release from school for three days, agreed funds for your travel and accomodation BEFORE you send in your application form
  • you have to attend the Full 3 day course, attendance for part of the course is NOT permitted.
FUN:) Healthy Chinese Cooking Teacher Training Workshops in Newcastle and Leicestershire FREE
Fun:) Healthy Chinese Cuisine TEACHER TRAINING WORKSHOP:
LEICESTERSHIRE
Date: Saturday 16th March 2019
Venue: Wigston Academy, Station Road, Wigston, Leics LE18 2DH
Time: 11AM-4PM
NEWCASTLE UPON TYNE
Date: Saturday 2nd March 2019
Venue: Heaton Manor School Jesmond Park West, Newcastle Upon Tyne, NE7 7DP
Time: 11AM-4PM
NOTE – Places are limited to first come, first served.
If you cannot come please cancel in good time to allow other food teachers on the waiting list to enjoy the course instead.
This training day is only open to food teaching staff in schools.
Don’t miss it! Why this is a great training day
  • This training is fully subsidised (free).
  • Feedback from other teachers praise this high quality course delivery, development of expert level practical skills for GCSE and Vocational courses and healthy recipes to use in modern classrooms.
  • Teachers get the opportunity to enter the competition with the prize of an amazing trip to Hong Kong.
Join FUN:) HCCA free Teacher Training with professional trainer to learn about Chinese regional cuisines and gain new skills to complement your teaching. The training day covers a range of Chinese dishes & cooking methods, and, all food teachers will have an opportunity to compete for a prize trip to Hong Kong & China!
ON THE DAY:
  • Presentation “Chinese Regional Cuisines & How Sauces are Used”.
  • Cooking Demonstration of 5 popular Chinese dishes.
  • Teachers Practical & Competition, participants cook 2 dishes.
  • Finalist for “Advanced Chinese Cookery Workshop & Grand Final” is announced.
  • Feedback & Q&A
See the video from the 2018 Hong Kong Trip with 3 lucky UK food teachers – https://www.youtube.com/watch?v=YPZG8LihaNU&t=8s
Check out the FUN:) Healthy Chinese Cuisine Ambassadors Website, contact via email hcca@ming-ai.org.uk or @funhcca on Facebook, Twitter and Instagram for more details.

NEA Moderating Together – dates coming soon £20 donation
NEA Moderating Together 2019
Video presentation led by Joe Mann, Food Teachers Centre Senior Associate
 
Food Teachers Centre Community is running twilight meetings around the country throughout March to support the Marking and Moderation of the NEA 2019 tasks. This covers ALL GCSE BOARDS.
This is a community style meeting, which is less formal and more self-help than our other training days or face to face events. The Food Teachers Centre Associate team try to attend as many as possible, but we cannot attend them all. To ensure that people get the most effective help we can provide, we send the host video presentations and activities to use in the meeting. We know that this is great for your school results, your own CPD and networking, so we hope that you will join us.
The session cover ALL BOARDS – AQA, EDUQAS and OCR, so you should be able to work in a group with others who are doing the same board as you. However, for boards that have small uptake (such as OCR) we cannot guarantee this, as people drop out even if they are on the guest list when you enquire. But in 100 meetings last year, all but 3 meetings had other teachers to work with from the same board.
We ask for a minimum donation of £20 to help us cover the costs of venues, emailing and setting up the events, plus the cost of financial management and accountancy. Please enter £20 when booking, and ensure that you do a separate booking for each person coming. The ticket must be in the name of the person attending and must match the ID that you will need to bring for registration at the school due to Safeguarding.
Maximum numbers apply to each venue, so be sure to book promptly to get a place, or add your name to the waiting list.
NEA Moderating Together Draft Programme
 
  • Welcome and light refreshments
  • PART 1 : Recorded presentations from Joe Mann, Food Teachers Centre Senior Associate, with essential tips on 2019 NEA Marking and Moderation, and Revision for Y11.
  • GROUP ACTIVITY: Moderating Together – in groups according to your board. Future networking is also possible to be arranged at this meeting, particularly for lone teachers to meet with others in the group to help each other.
PLEASE BRING (FOR THE GROUP ACTIVITY) a copy of the exam board set tasks for NEA and any exam board guidance, senior examiners reports, exemplars and mark schemes that you have. All of these can be found on your exam board website.
If you would like to take bring work for co-moderation, this will also be part of the group activity (please keep student work confidential)
Open for booking
Doncaster Tues 12th March 4.30-6.30
Gloucester Tues 19th March 4-6.30 https://nea-moderating-gloucester.eventbrite.co.uk
Southampton Tues 26th March 4.30-6.30 https://nea-moderating-southamptom.eventbrite.co.uk
Wigan Tues 26th March 4.30-6.30 https://nea-moderating-wigan.eventbrite.co.uk
And finally! Don’t forget to visit the FACEBOOK CLOSED group as there are many other free things on offer
FREE Competitions with amazing prizes
  • Game Stars 2019 – Game with a Modern Twist
  • Tunnocks TeaCake Challenge
And get free help with our Mentoring programme for all teachers and staff.
And free GCSE resources with the SENECA LEARNING APP, now used by 10,000 of our food GCSE students.
Best wishes from the Food Teachers Centre team
Volunteer Associates and Ambassadors throughout the UK with a passion for ‘Better Food Teaching’.
The Food Teachers Centre is a place of:
  • creative and innovative ideas and action
  • practical solutions
  • learning and sharing
If your organisation or company would like to work with us – please do get in touch at info@foodteacherscentre.co.uk
www.foodteacherscentre.co.uk
You can always unsubscribe Unsubscribe / Change Profile
Bright Ideas Food and Health Consulting Ltd Registered Office 69-71 East Street Epsom Surrey KT17 1BP Registered No 9096275 VAT No 189 4024 84
Posted in Cooking, Cooking skills, Event, News, Newsletters, Uncategorized

Food Teachers Centre November 2018 Newsletter

Posted on by by

Winter term 2018 News

We wish you all the very best as the end of term festivities approach!

It has been a very busy time since the half term. The Food Teachers Centre team held a very successful Face to Face at the University of West London, with over 150 teachers attending. We launched the Tunnock TeaCake Challenge that you can read about below and attended many different support sessions on practical skills, GCSE, and Mark. Plan. Teach. If you would like to catch up on the LIVE videos (you have to be a member of the group, but they are attached in the programme with this newsletter.
In addition to the national event, we have held some GCSE Boost workshops focusing on those students that are likely to get grades 1-4.
One of the areas that continues to concern us is that with the new GCSE being harder than ever – what do we offer our lower ability pupils that will be failed by the new exam system?
Entry Levels and other Level 1 qualifications are not being approved by OFQUAL and there is a great deal of pressure from Leadership teams in schools to only consider those courses in the Performance Tables. Our subject has always been very successful with lower ability pupils and those with special educational needs, its practical nature can motivate and engage them. But there are now so few exam choices to offer! We are trying to make this point to those that may listen.
What approved examinations can you choose from?
It’s a short list, and suddenly got shorter this term!
  • GCSE Food Preparation and Nutrition from AQA, EDUQAS or OCR
  • WJEC Hospitality and Catering (Level 1 and 2)
  • City and Guilds Level 2 Technical Award in Cookery and Service for the Hospitality Industry
  • At Level 3, we have WJEC Food Science and Nutrition Certificate and Diploma, as the A Level ceased this year.
When compared to other national curriculum subjects we have very few exams on offer, despite being a popular option choice, and many employment opportunities throughout the wide food sector (food manufacturing, food science and technology as well as the hospitality sectors) and the current concerns to address the health impacts of inadequate understanding of nutrition and food choices. It makes no sense! We should have a wide range of courses and for both general education of young people, who all need to understand food, and applied courses and qualifications for those interested in pursuing a career in the future.
When compared to other subjects, we clearly do not have enough qualification choices at 16 years old:
Food = 5 qualifications on offer
D&T/engineering = 38 qualifications
Music = 44 qualifications
Science = 49 qualifications
Art/Crafts = 57 qualifications
Performing Arts = 62 qualifications
* Gov info here
We understand that all subjects are valued, and that breadth is important for all young people. But clearly, there are not enough employment opportunities for these numbers of performing arts, arts and crafts courses – whilst there is a huge shortage of food skills needed to serve our sector. There’s large number of jobs available at all levels.
If you are interested in our GCSE Boost course, let us know here and if there are enough people in that area, we may be able to put on a course for you, and we will let you know about our on-line training version when it is launched as well.
Express your interest here and we will try to guide you through getting better results and looking at alternative courses if you do not require P8 points. https://express-interest-gcse-boost.eventbrite.co.uk
A couple of very good alternatives currently are:
  • BTEC Home Cooking Skills
  • Confederation of Tourism and Hospitality Healthier Cooking and Eating.
Chefs Back to School
As a model of support for careers choices, we also launched Chefs back to School at Westminster Kingsway College this month – You can still sign up here https://www.surveymonkey.co.uk/r/Z9WKD57
And we will see you at Merton College on Thursday 6th December for free practical skills, NEA and assessment sharing and networking. Book here https://mertonopenhouse2018.eventbrite.co.uk
Look out for the programme coming soon in many areas of the country
NEED SOME HELP?
Don’t forget Mentoring is here for you, apply in the group
 
Did you teach Year 11 exams in the summer?
If you taught Year 11 exams in the sumer, we are gathering information about your results and how this is linked to good or not so good teaching time allocation and resources. We would like to collect some information about your exam results (GCSE and vocational courses).
We would like to know
  • Are class sizes, reduced curriculum time and tightening budgets impacting on your results?
  • Do you need more help and how can the volunteer team help you?
 
Please take 10 minutes to fill in the survey.
The results could be something that you can use to gain access to more resources and to help us make a case for more support for food education.
You have to be a member of the CLOSED FACEBOOK group to fill in the survey. If you find this link does not work, the survey can be found in the ‘Announcements’ section at the top of the group page.
PLEASE RESPOND
Game Stars – a new competition for students!
2019 Competition – Game with a modern twist
 
Create a recipe and make a unique dish that uses any game meat. Your dish should be quick to cook and look and taste delicious.
Judges will look for dishes that:
  • Showcases original, creative and independent work
  • Looks and tastes delicious
  • Is seasonal and healthy, using local ingredients
  • Cooks in 30-40 mins
Any student is permitted to enter, and schools can enter as many students as they wish to.
Amazing Prizes to be won!
8 lucky winners will have a masterclass tutorial with Lisa Goodwin-Allen and Bruno Birkbeck at the Northcote Cookery School.
Plus, the overall winner will be offered an opportunity to cook with Lisa in the Michelin star kitchen, to stay overnight at Northcote (with their teacher) and enjoy lunch for their parents and teacher.
Closing date 1st March 2019
Entry requires a recipe and photo, and short statement about what inspired the dish. Look out for the entry form, teaching resources (including an inspriring video from Lisa Goodwin Allen), which will be shared in the Facebook Group and on the Taste of Game website shortly. Full T&Cs are on the website.
Don’t forget that you can sign up for our Schools Game Changer programme, order free pheasant for delivery to complete the competition and opportunity for student masterclasses and teacher training.
If you are interested in finding out more about Schools Game Changer, do contact Simon Gray or check out the Facebook group for information on how to register.
Tunnock’s Teacake National Challenge
In February 2018, Deborah Prigg, a teacher and member of the Food Teachers Centre community, shared her lesson idea on food styling. She used Tunnock’s Teacakes so that she could focus on the elements of decoration, added features and eye-catching presentation. It was an instant success! Many teachers were wowed by photos showing standard of presentation the students had achieved. Hundreds immediately tried out the lesson with their own students.
Fergus Loudon, the Sales Director at Tunnock’s has been following the story with us. Fergus and Karen Loudon came to our training day on 3rd November, to present Deborah with an award and to help us launch this year’s challenge (with a starter kit of items for schools to launch their own challenges).
Why set up a challenge?
The new GCSE and vocational courses require students to use good presentation skills and they need to practice these for their exams. The original idea was a call out to many teachers for their students to take part in a challenge which was fun and a great way of presenting these skills for the exams, covering a serious side to the syllabus.
Tunnocks Teacake Challenge 2018-19
Students are to produce a plate with a focus on the presentation of a Tunnock’s Teacake and we will be looking for the most stunning plate created.
Marks will be given for creativity; presentation; skills and adding balance to the plate.
By plate, we mean any receptacle, so it could be china; slate, wooden etc. One student only (from any year in the school) can be entered from each school.
Entries must have a clear photograph uploaded to the Challenge group, plus details of the teacher; school name and the student’s age or year group.
The closing date for entry is 15th February 2019 and schools wishing to enter must have their Food Teacher as a member of the Food Teachers Centre Facebook group. Full details for entry are to be found there.
For more information look in the Food Teachers Centre Facebook group or contact Suzanne Gray . It is envisaged that this could well become a yearly challenge
suzanne.gray@foodteacherscentre.co.uk
FREE Seneca Learning app now for EDUQAS and AQA GCSE Food preparation and Nutrition
Yes, this really is free. Yes, this really does work. No gimmicks.
If you would like more information on this free GCSE support resource for teaching, homework, independent work and revision, you can check here https://foodteacherscentre.co.uk/seneca-learning/
Simply sign up by pressing the pictures below.
 
Young Chefs Academy – London
Please pass this amazing opportunity onto your young students aged 13-15 years old.
The Young Chefs’ Academy at Westminster Kingsway College has been the starting point for many of our graduates.
This is a Saturday cookery course for 13-15 year olds with a certificate awarded upon completion.
All ingredients, chefs’ jackets and knives are provided
£100 per person
Contact to book your place or enrol online at www.westking.ac.uk/youngacademies
020 7963 4181
courseinfo@westking.ac.uk
Events and training
Introduction to Culinary Skills Certificate
LONDON 18th-20th Feb 2019 FREE
COMPLETED Applications close 1st FEBRUARY – or when places are full
 
We are delighted to be working with the prestigious Westminster Kingsway College, London to bring teachers, support staff and technicians who do not have any food qualifications a chance for training and recognition.
This course is ideal for non specialist teachers, those who have NO or LITTLE FOOD TRAINING and those who would like to improve their practical skills to a higher standard to teach exam classes.
This course is NOT intended for those with degree level food qualifications and advanced practical skills or work experience in the catering industry.
This is a FREE intensive three day course ‘Introduction to Culinary Skills’. It is from 9.00am – 6pm for three days, and attendance is required for ALL three days to be considered during the application process.
Course Description: The Westminster Introduction to Culinary Skills Certificate is an intensive 18 hour hands-on certificate programme in professional cookery education that offers expert tuition, fit for purpose equipment and facilities, top-quality ingredients and tuition in classic and contemporary European recipes. In eighteen hours total, you will experience a comprehensive foundation in the art of preparation and cookery in modular formats.
1.Basic Food Preparation and Cooking
In this course module, you will learn the fundamentals of the science of preparation and cookery ranging from vegetables, fish, meat, poultry and farinaceous items.Cookery principles are addressed and an explanation of wet and dry methods developed. Extensive use of commodities to create professional dishes within the timeframe.
2.Introduction to Kitchen Equipment and Health and Safety
This module introduces you to the practice of working with professional equipment and the health and safety implications in the workplace. Developing knowledge and understanding of the types of kitchen equipment, utensils and knives appropriate.
3.Food Safety in Catering
This module will introduce you to the knowledge you will need to enable you to take personal responsibility for food safety as well as understand the basic principles of food safety necessary for working in the hospitality and catering industry preparing food. The unit identifies some of the necessary good practice including the legal requirements that must be applied to food, its storage and cooking, as well as the basic principles of good practice needed to keep and maintain food areas/kitchens clean and safe.
Register here and we will send you further details of how to apply for this FREE course, as certain criteria have to be met.
– you have to be over 19 years old and UK resident with a National Insurance number (this has to be submitted on the application form)
– you have to be employed and have approval from your employer (employed by a school), student teachers cannot gain funding for the training and are inadmissable unless on salaried training routes.
– you have to submit a completed and signed application form before FRIDAY 1st FEBRUARY 2019
– you should seek permission for release from school for three days, agreed funds for your travel and accomodation BEFORE you send in your application form
– you have to attend the Full 3 day course, attendance for part of the course is NOT permitted.
Your FULLY COMPLETED application must be submitted by FRIDAY 1st FEB 2019 to be considered, but places are limited and will be allocated on a first come first served basis, so early application is recomended.
Once you have registered interest you MUST complete an application from to complete your booking for this course
On-Line Flexible Food Safety in Classrooms
(Safety training for all food teaching and support staff)
Start and finish at any time! This is flexible 8 hour ‘home’ study, with experienced mentor support throughout, via phone email and on-line conferencing. Full accreditation. Only £120
Our on line course includes award of Level 2 Food Safety and accreditation for the national recognised framework for food teaching standards SECTION 9.1 to 9.6 ‘Implementing good hygiene and safety’ (listed in ‘Food teaching in secondary schools: A framework of knowledge and skills’ 2015 Public Health England, British Nutrition Foundation and Department for Education). Download this framework Here
 
This on-line course is designed for all who teach and support in food activities in school, this includes teachers, technicians, teaching assistants / higher-level teaching assistants, trainee teachers, special needs support staff and cookery club leaders.
 
Why do we recommend that you do this course and not just a Level 2?
This training leads Level 2 Food Safety certificate but offers much more for a practising food teacher. The course is delivered by experienced food teachers, so instead of a generic course about ‘Food Safety in Catering’ the content is delivered in the school context. It includes essential planning and teaching information, risk assessment and other documentation relating to safe working practices. It explains food hygiene and safety, personal hygiene and safety related directly to classroom practice.
On-line
autumn term bookings.
£120
https://foodsafetywinter2018.eventbrite.co.uk
You can start and finish at ANY time
Further
information Barbara.Rathmill@foodteacherscentre.co.uk
Offer
your school as a venue info@foodteacherscentre.co.uk
ON-LINE Food Science Tutorials for teachers
What are Food Science Tutorials?
 
Food Science tutorials are recorded presentations by Barbara Monks for food teachers. They teach you the food science of proteins, fats and carbohydrates so that you can confidently answer your pupil’s questions. Three separate presentations cover the chemical and physical aspects of each of the major food groups. You can follow them at your own pace and they take you step by step.
The presentations include ideas for ways to teach food science with images and photos to support the teacher and suggestions for delivering food investigations (NEA 1) as required by all the examination boards. Coverage is designed to meet the needs of practical food work whilst also including molecular level science. Key terms from GCSE Food preparation and nutrition specifications are explained and related to practical work.
Tutorials are £40 each or £100 for the set of three.
How to purchase Food Science Tutorials. Get more details and buy here
‘A clear concise and supportive resource’. (teacher evaluation)
Best wishes from the Food Teachers Centre team
Volunteer Associates and Ambassadors throughout the UK with a passion for ‘Better Food Teaching’.
 
The Food Teachers Centre is a place of:
  • creative and innovative ideas and action
  • practical solutions
  • learning and sharing
If your organisation or company would like to work with us – please do get in touch at info@foodteacherscentre.co.uk
www.foodteacherscentre.co.uk
You can always unsubscribe Unsubscribe / Change Profile
Bright Ideas Food and Health Consulting Ltd Registered Office 69-71 East Street Epsom Surrey KT17 1BP Registered No 9096275 VAT No 189 4024 84
Posted in Cooking, Cooking skills, Event, News, Teaching

Food Teachers Centre October 2018 Newsletter

Posted on by by

 

October Half term

2018 News
We hope that you have a break and time to read our news this month.
Our volunteer team bring exciting news on the launch of our new programme called Chefs Back to School. We are inviting all our schools to take part, you can register for free here.
Do you have links with your local catering and hospitality FE and HE Colleges and Universities? Would you like better links?
Our Chefs Back to School programme was piloted with Westminster Kingsway College in 2018. Student chefs returned to their original secondary school. They provided a practical demonstration to an examination class and described their own course and future career prospects to pupils at the school.
The project objectives are
  • 200 (17-19-year-old) hospitality and catering students to go back to their secondary schools in 2018-19, looking to reach many more over 5 years
  • On their visit, student chefs will meet pupils, teaching staff and headteachers, increasing the visibility of this valuable subject, creating a talking point and photo opportunity in school of a successful ex-student.
  • Upskill the student chefs to confidently demonstrate their culinary skills in order to enthuse other young people about Hospitality & Catering courses, and the benefits of a career within the food industry. Post school visit, student chefs will be able to reflect on how much they have learned on their course which will boost their self-esteem, as well as improve their planning and presentation skills.
  • Provide secondary school food teachers with first-hand up to date information about local courses and careers, so that they are better equipped to give accurate careers advice to pupils and parents during ‘options’ meetings
  • Forge a sustainable, long term partnership between local schools and colleges to increase recruitment to local catering and hospitality courses and provide support between them.
We have chosen student chefs rather than tutors to visit schools. Our research shows that it is increasingly difficult for tutors to find the time within their busy schedules to carry out meaningful outreach work. Using student chefs is a more sustainable model, it is easily scalable nationwide and school pupils will be able to identify with student chefs who are closer to their own age group.
Our team has led similar highly successful programmes in the past. We learned that students returning to school transformed pupil aspirations, particularly those in households that had never been to college or university (such as families of three generations unemployed).
 
This programme is supported by the Savoy Educational Trust.

 
 

 
First National Food Teachers Results survey
The Food Teachers Centre team would like to collect some information about your exam results (GCSE and vocational courses).
We would like to know
  • Are class sizes, reduced curriculum time and tightening budgets impacting on your results?
  • Do you need more help and how can the volunteer team help you?
 
Please take 10 minutes to fill in the survey.
The results could be something that you can use to gain access to more resources and to help us make a case for more support for food education.
You have to be a member of the group to fill in the survey.
PLEASE RESPOND
Energy Drinks Survey closes 9th Nov

Earlier this year, several big supermarkets voluntarily stopped selling heavily caffeinated energy drinks to under-16s, but it’s still very easy for young people to buy them in corner shops, vending machines and independent stores.

Now the government is considering legislating to make direct energy drinks sales to children illegal in every shop, including vending machines. They may even go further than the big supermarkets have to date, and extend a ban to include 16 and 17 year olds. We want to make sure teachers’ views are heard loud and clear in any decision they take.

Our survey takes just 5 minutes and asks:
– teachers’ views on any effects of these drinks on children and young people attending school
– whether you support a ban on sales to under-16s, or under-18s, or not at all, and why
– sales via vending machines
– anything else you think could be done to reduce excessive consumption of these drinks by children.

There is also an optional opportunity for participants to enter a prize draw to win a £25 M&S voucher.
What makes good food teaching?
Have your say……
BNF is planning to develop an online publication that explains and exemplifies the characteristics of good practice in teaching food and nutrition education in secondary schools. The Food Teachers Centre team are supporting this as an excellent follow up to the Food Teachers Proefssional Portfolio programme.
The publication would support the Food teaching in secondary schools: a framework of knowledge and skills (PHE/DfE 2015) and would outline the ‘what’, ‘why’ and ‘how’ of teaching each guideline within the framework.
The publication will be made available free-of-charge with the purpose of sharing good practice with all those involved in delivering effective food teaching and learning. BNF is keen to ensure it reflects up-to-date and modern practice, underpinned by tried and tested pedagogy, processes and procedures and would therefore like to understand what works well in your school.
If you’re willing to help inform this publication, please provide BNF with your thoughts, suggestions and ideas by completing a short online survey, click here.

Tunnock’s Teacake National Challenge
Look out for our launch of a spectacular version of the Teacake Challenge at our national event on Saturday 3rd November. Invented by Deborah Prigg of the Facebook group, and used by many teachers this year. All your pupils are invited to take part and may win some fun prizes. Look out on Saturday 3rd November in the Facebook group for more information.
FREE Seneca Learning app now for EDUQAS and AQA GCSE Food Preparation and Nutrition
Yes, this really is free. Yes, this really does work. No gimmicks.
If you would like more information on how to set up class groups, homework, the science behind why students perform so much better with this platform, then visit our SPOTLIGHT discussion in the group.
Ideal for all classes throughout the GCSE course, brilliant for stretch and challenge, for independent work, for homework, for revision, … and to support non specialist teachers.
As one teacher said….. ” It’s a bit addictive…I have sat at home tonight and seen one of my most disaffected students spend an hour on Seneca, answering 70 questions!”
Food Teachers are able to use Seneca to track their students’ learning. Time on the platform, number of questions answered and number of topic studied are already available. A sophisticated tool is available, with which teachers can set homework and receive a detailed report on each student’s progress, including statistics on performance.
 
Students learn by actively recalling information and solving problems, instead of going through a large chunk of content followed by a short quiz at the end. Additionally, images, diagrams, mind-maps and videos are present throughout the courses, facilitating understanding and memorisation.
 
‘To ensure the effectiveness, the platform was tested in a randomised controlled trial with 1,120 pupils from eight schools across the country. Results clearly showed that the group using Seneca performed twice as well as the group using a regular revision guide.’
 
‘Pupils using Seneca outperformed their peers using the most common revision techniques by 105% after just a month of using the platform! But we do not just focus on memory, though, and believe that understanding and engagement are also worthy goals in the education of students’
 
The platform is free. A lot of education resources seem expensive, effectively pricing many schools and students out of the market. They did not want that to be the case with Seneca. They don’t believe that access to our system should be determined by a parent’s income or the degree of school budget cuts.
Simply sign up by pressing the pictures below.
Mary recognised for her excellent work at 2018 Eat Game Awards
Food Teachers Centre member and Schools Game Changer programme teacher, Mary was recognised for the development of skills and knowledge of her 10 GCSE classes by the judges of the Eat Game Awards! A celebratory meal, with an opportunity to meet stars of BBC’s Countryfile – Adam Henson and ex pop group JLS member – JB Gill, made for a memorable evening.
If you are interested in finding out more about Schools Game Changer, do contact Simon Gray or check out the Facebook group for information on how to register.
Health and Safety concerns? Your first port of call should be CLEAPSS
CLEAPSS is:
  • A membership funded
    organisation. All maintained primary and secondary schools in member
    authorities are members of CLEAPSS as are the majority of independent
    schools, a significant number of colleges and many overseas schools.
Services:
  • Provides advice on how
    to carry out practical work in school, predominately science, D&T,
    Food and Art.
  • Provides model risk
    assessments (MRAs) for practical activities in these subjects for both
    primary and secondary schools and colleges.
  • Membership of CLEAPSS
    enables an employer to discharge its duties under the 1975 H&SW Act
    and its subsequent Regulations, in respect of these subject areas.
  • There are a team of
    highly skilled and respected advisers across all areas of science,
    D&T, Food, Art and primary and a support team of administrators.
CLEAPSS has been supporting practical work in schools since 1963.
  • Researching and
    Developing H&S guidance
  • Training for teachers,
    technicians, safety officers and others
  • Auditing practical
    facilities
  • Designing practical
    solutions for schools developing new materials or technologies
  • Encouraging practical
    Science, D&T food and Art, through sharing good practice
  • Offering support through
    the helpline
There are new materials being added to the website all the time, the latest edition of Futureminds has recently gone live. This has articles about:
  • Mobile kitchens in
    primary classrooms
  • Painting a mural
  • Working with power tools
  • Collaborative D&T
    projects to make a penny whistle
  • Enclosing a 3D printer
    to control harmful emissions
  • Resources available to
    support food teachers
  • Drone racing
  • Textiles careers
  • The effect of the EBacc
  • Product in a tin
    competition
  • The small-print – with
    information of some new developments at CLEAPSS, including the technician
    job service and advice about pressure vessels and COSHH.
Twitter: @CLEAPSS_DT
You can phone us on 01895 251496,
or fax us on 01895 814372 or write to:
CLEAPSS,
The Gardiner Building,
Brunel Science Park,
Uxbridge
UB8 3PQ

 

Select School Tours – Food Technology School Trips

 
The Select ‘Food Safari’ school trips abroad aim to build an in-depth memorable tour with each activity linked to an element of the food technology syllabus. The Food Safari tours are exclusive to Select School Tours and you can choose from a variety of exciting destinations including Normandy, Sicily, the Bay of Naples, Andalucía and Iceland. We especially recommend a trip to the Select run Château du Baffy where the group can experience some French cuisine from our French chef Thierry and take part in some fantastic food related excursions located in the area.
You can find out more about these school trips abroad online at Select School Tours and view more on the Chateau du Baffy at chateaudubaffy.education, or contact 01444 870100 to discuss the possibilities and to be connected with a regionally based Travel Advisor, available to visit you at school. Please mention the Food Teachers Centre.
You could also save £20 per pupil if booked before 21st December 2018 – visit online for full details of our latest offers – visit selectschooltours.com
Young Chefs Academy – London
Please pass this amazing opportunity on to your young students aged 13-15 years old.
The Young Chefs’ Academy at Westminster Kingsway College has been the starting point for many of our graduates.
This is a Saturday cookery course for 13-15 year olds with a certificate awarded upon completion.
All ingredients, chefs’ jackets and knives are provided
£100 per person for the whole course.
Contact to book your place or enrol online at www.westking.ac.uk/youngacademies
020 7963 4181
courseinfo@westking.ac.uk
November events and training
Open House – NEA Together, Chefs Back to School and College tour
Monday 26th November Westminster Kingsway College, Victoria, Central London

from approx. 4.30 (for 5pm start)

Presentation Programme

4.30 Welcome and refreshments in the Rochester Room

5.00- 7pm Welcome

  • NEA2 Together discussion, and opportunity to discuss vocational assessed units with colleagues doing the same board
  • Chefs Back to School – find out about this new programme to support your school
  • Tour of the college, information about courses and the college
GCSE Boost
– supporting your least able grades 1-4
Presenters: Louise Davies and Jacqui Keepin
This course focuses on the new GCSE and how it is possible to support lower ability learners through the course and improve their performance. It provides intervention strategies and ideas that you can implement immediately with your Y10 and Y11. This course covers all boards AQA, EDUQAS and OCR.
£190 +VAT
For further information please click on any of the links
Maidstone, Kent
Barnet, London

 

Reviews
Every bit of the event was delivered excellently.
Amazing course! They just keep getting better!
Such a well-planned event with consideration given to delivering courses to SEND learners.
The presenters were very approachable and friendly.
I really enjoyed all aspects of the day

 
GCSE and your lower ability learners: Overview
  • What are the issues for lower ability learners on the new courses and how can they be addressed?
  • Some common SEND and how these can be supported in class

o Specific Learning Difficulties such as Dyslexia, Dyspraxia
o Moderate Learning Difficulties

  • Choosing your board and exam. What are the alternatives to the GCSE exam for lower ability learners?
  • Examining the specific issues in your group and developing an intervention plan to increase performance
Back to Basics – Practical ideas to help with teaching and assessment
Planning and teaching
– Focusing on essential content – knowledge organisers, targeting and simplifying
– Tools that help the content stick, making learning fun
– Grouping students for support, but also depth and challenge
– Questioning techniques to build knowledge and understanding
– Focusing on key practical skills and developing higher level skills over time
– Working to strengths and building confidence and independence
Assessment
– Effective differentiation and providing different amounts of support during the assessment process, scaffolding and intervention within the JCQ regulations
– Practice, mocks, tests, self-review/assessment and preparation for NEA
– Where to gain marks in NEA1
– Where to gain marks in NEA 2
– Brain science and what this tells us about how to prepare students for the written paper
All teachers will be given access to a Digital delegate folder that will contain the presentations and handouts, example interventions, support templates, and checklists that you can use with your classes
Food Boost, Saturday 3rd Nov, London
Keynotes – Louise Davies and Ross Morrison McGill @teachertoolkit
GCSE Workshop presenters:
  • AQA GCSE – Barbara Monks, Food Teachers Centre
  • OCR GCSE – Sandra Heinze, Hall Mead School
  • EDUQAS GCSE – Jacqui Keepin, Food Teachers Centre
Vocational Course Workshop presenters:
Bringing you up to date on approved courses and options for 2019 and 2020
  • NCFE Food and Cookery L1/2– Caroline Gallagher, NCFE Curriculum Officer
  • BTEC L1-3 and Home Cooking Skills – Melanie Williams, Pearson/BTEC Subject Advisor for Skills Qualifications
  • WJEC Level 3 Diploma Food Science and Nutrition – Sheila Watts, Waddesdon School
  • WJEC Hospitality and Catering Level 1-2 – Judith Shackell, Brookfield Community School
  • Special Needs – We will also have a Special Needs teaching strand facilitated by Sarah Badzire, Clare Mount Specialist Sports College
Practical Skills focused workshops
Fine-tune and support your personal skills, from highly skilled university culinary skills tutors
– Food presentation, styling and photography
– Tricky pastries, pasta and enriched doughs
– Knife skills with meat, fish and vegetables
– Sauces, soufflés, setting, toppings, layers and fillings
£190 (Plus VAT and any booking fee)
LAST FEW SPACES MORE INFO/ BOOK HERE
On-Line Flexible Food Safety in Classrooms
(Safety training for all food teaching and support staff)
Start and finish at any time! This is flexible 8 hour ‘home’ study, with experienced mentor support throughout, via phone email and on-line conferencing. Full accreditation. Only £120
Our on line course includes award of Level 2 Food Safety and accreditation for the national recognised framework for food teaching standards SECTION 9.1 to 9.6 ‘Implementing good hygiene and safety’ (listed in ‘Food teaching in secondary schools: A framework of knowledge and skills’ 2015 Public Health England, British Nutrition Foundation and Department for Education). Download this framework Here
 
This on-line course is designed for all who teach and support in food activities in school, this includes teachers, technicians, teaching assistants / higher-level teaching assistants, trainee teachers, special needs support staff and cookery club leaders.
 
Why do we recommend that you do this course and not just a Level 2?
This training leads Level 2 Food Safety certificate but offers much more for a practising food teacher. The course is delivered by experienced food teachers, so instead of a generic course about ‘Food Safety in Catering’ the content is delivered in the school context. It includes essential planning and teaching information, risk assessment and other documentation relating to safe working practices. It explains food hygiene and safety, personal hygiene and safety related directly to classroom practice.
On-line
autumn term bookings.
£120
https://foodsafetywinter2018.eventbrite.co.uk
You can start and finish at ANY time
20th November Face to Face Food Safety
Chorley,
Lancashire
Book here £150
https://foodsafetychorley.eventbrite.co.uk
Further
information Barbara.Rathmill@foodteacherscentre.co.uk
Offer
your school as a venue info@foodteacherscentre.co.uk
ON-LINE Food Science Tutorials for teachers
What are Food Science Tutorials?
 
Food Science tutorials are recorded presentations by Barbara Monks for food teachers. They teach you the food science of proteins, fats and carbohydrates so that you can confidently answer your pupil’s questions. Three separate presentations cover the chemical and physical aspects of each of the major food groups. You can follow them at your own pace and they take you step by step.
The presentations include ideas for ways to teach food science with images and photos to support the teacher and suggestions for delivering food investigations (NEA 1) as required by all the examination boards. Coverage is designed to meet the needs of practical food work whilst also including molecular level science. Key terms from GCSE Food preparation and nutrition specifications are explained and related to practical work.
Tutorials are £40 each or £100 for the set of three.
How to purchase Food Science Tutorials. Get more details and buy here
‘A clear concise and supportive resource’. (teacher evaluation)
Schools Price! AQA or EDUQAS Revision Guide £3.99
COLLINS AQA & EDUQAS GCSE revision guide.
This book has similar content to AQA version, but has EDUQAS style exam papers (two) and the content is divided into sections that reflect the EDUQAS specification. Schools price £3.99
Based on new research that proves repeated practice testing is more effective than repeated study, this revision series is guaranteed to help students achieve the best results.
  • Clear and accessible explanations
  • Concise revision notes
  • Seven practice opportunities for every topic covered in GCSE.
Best wishes from the Food Teachers Centre team
Volunteer Associates and Ambassadors throughout the UK with a passion for ‘Better Food Teaching’.

 

The Food Teachers Centre is a place of:

 


  •  

    creative and innovative ideas and action

     

 


  •  

    practical solutions

     

 

 


  •  

    learning and sharing

     

 

 

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

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

Food Teachers Centre September 2018 Newsletter

Posted on by by

 

Food Teacher’s Centre

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

 

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

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

 

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

 

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

 

 
NEA Together – 12 regional events
Join your colleagues for a twilight group meeting, with video presentations and discussion to support this year’s NEA tasks
Only £20 Twilights after school
 
Location
Date
Book here
Wigan
Tues 25th Sept 4.30-6.30
Liverpool
Weds 26th Sept 4.30-6.30
Worthing
Thurs 27th Sept 4.30-6.30
Wolverhampton
Thurs 27th Sept 4.15-6.30
Exeter
Fri 28th Sept
4-6pm
Stockport
Tues 2nd Oct 4.30-6.30
South Yorkshire
Weds 3rd Oct 4-6pm
Newcastle
Thurs 4th Oct 4.30-6.30
Leicester
Thurs 4th Oct 4.30-6.30
Norwich
Tues 9th Oct 4-6.30
Southampton
Tues 9th Oct
4.30-6.30
Burton on
Trent
Weds 10th Oct 4.30-6.30
Mansfield
Thurs 11th Oct
4.30-6.30
Ipswich
Tues 16th Oct 4-6pm
Or if you cannot come buy all 8 video presentations via our digital ticket here
https://digitalneatv2.eventbrite.co.uk

 

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

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

 

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

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

 

The Food Teachers Centre is a place of:

 


  •  

    creative and innovative ideas and action

     

 


  •  

    practical solutions

     

 

 


  •  

    learning and sharing

     

 

 

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

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

Food Teachers Centre August 2018 Newsletter

Posted on by by

 

GCSE Results

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

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

4. Seek help to improve your teaching and preparation of students

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

 

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

 

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

 

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

 

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

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

 

The Food Teachers Centre is a place of:

 


  •  

    creative and innovative ideas and action

     

 


  •  

    practical solutions

     

 

 


  •  

    learning and sharing

     

 

 

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

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

 

Posted in Cooking, Cooking skills, News, Teaching

Food Teachers Centre Summer Newsletter 2018

Posted on by by

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

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

 

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

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

 

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

 

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

 

 

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

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

 

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

 

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

 

The Food Teachers Centre is a place of:

 


  •  

    creative and innovative ideas and action

     

 


  •  

    practical solutions

     

 

 


  •  

    learning and sharing

     

 

 

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

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

 

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

Food Teachers Centre Easter Newsletter 2018

Posted on by by





Easter Break 2018 News
Happy Easter [NAME]

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

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

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

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

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

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

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

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

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

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

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

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

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

Grow, Cook, Eat with RHS

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

The Food Teachers Centre is a place of:

  • creative and innovative ideas and action

  • practical solutions

  • learning and sharing

If your organisation or company would like to work with us – please do get in touch at info@foodteacherscentre.co.uk
www.foodteacherscentre.co.uk
Bright Ideas Food and Health Consulting Ltd Registered Office 69-71 East Street Epsom Surrey KT17 1BP Registered No 9096275 VAT No 189 4024 84

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

Food Teachers Centre Newsletter February 2018

Posted on by by

 

February Half Term

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

 

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

 

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

 

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

 

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

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

 

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

 

 
Training courses for our primary teachers

Grow, Cook, Eat with RHS

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