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Food Teachers Centre March 2021 News

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

 

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

 

 

 

  
 

 

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

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

 

Teacher Assesment – News from OFQUAL post consultation

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

 

Vocational Courses – OFQUAL and WJEC news

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

 

 

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

 

 
Teacher Assessment (Food) 2021

 

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

 

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

 

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

  

  

 

Fish In School Hero competition and
2 free training workshops

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

 

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

 

 

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

  *BOOK NOW*  Here

 

 

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

 

 

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

  *BOOK NOW*  Here

 

 

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

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

 

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

 

 

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

 

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

 

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

 

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

 

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

Food Teachers Centre February 2021 News

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

 

 

 

  
 

 

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

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

 

Fun Remote Learning
Fibre February

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

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

 

Fish In School Hero competition and
2 free training workshops

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

 

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

 

 

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

  *BOOK NOW*  Here

 

 

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

 

 

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

  *BOOK NOW*  Here

 

 

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

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

 

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

 

 

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

 

 

More details and Book here

Teams Crash Course contents:

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

 

 

Get Help with Teacher Assessment – in MARCH

 

 
Teacher Assessment (Food) 2021

 

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

 

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

 

 

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

 

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

 

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

 

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

Food Teachers Centre Jan News Part 2 Extra Exams edition

Posted on by by
 

Food Teachers Centre

Jan News Part 2

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

NEED HELP WITH TEACHING ON LINE?

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

  
 

 
 
 
 
 
 

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

OFQUAL CONSULTATIONS

LETS MAKE OUR VIEWS KNOWN

THE CONSULTATION CLOSES AT THE END OF JAN

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

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

Consultation description

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

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

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

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

 
 

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

 
 

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

Remote Learning : Free Teaching Resources to help you through Lockdown
 
HOME STUDY TASKS

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

Fun Remote Learning
 
Fish In School Hero competition and
2 free training workshops
 
This training room and teaching resources are FREE to join for all members of the Food Teachers Centre Community.
 
Just follow the link to register and gain access to all the FREE resources
 
There are TWO FREE TRAINING EVENTS COMING UP

DATES FOR YOUR DIARY
 6th March
24th April
 

GREAT LOCKDOWN CHALLENGE!
Tunnock’s Teacake Challenge 2021
Teacake Travels Around the World
 
 
This Challenge is great way of practising presentation skills, with very little outlay. The Challenge can be delivered via remote learning.

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

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

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

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

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

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

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

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

Food Teachers Centre January 2021 News

Posted on by by
 

Food Teachers Centre

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

 

  
 

 

 

SUPPORT FOR YOU

 

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

 

 

OFQUAL ANNOUNCEMENTS

 

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

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

 

 

 

What does this mean for food teachers?

 

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

 

 

 

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

 

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

 

 

Some tips on teacher assessment from the team

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

 

Remote Learning : Free Teaching Resources to help you through Lockdown

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

 

Fish In School Hero competition

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

 

Tunnock’s Teacake Challenge 2021
Teacake Travels Around the World

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

 

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

 

 

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

 

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

 

 

 

 

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

 

 

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

 

 

Live meetings taking place in our training rooms this term

 

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

 

Be a Teach Food Champion

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

Food Teachers Centre November 2020 News

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

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

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

 
 

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

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

 
 

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

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

Live meetings taking place in our training rooms this term

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

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

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

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

Tunnock’s Teacake Challenge 2021

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

 

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

Be a Teach Food Champion

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

Treats on Tuesdays in  Food Science Training Room with Barbara Monks

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

 

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

Food Teachers Centre October 2020 News

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teach-food-logo
 
This is a challenging term , we are here to support you!
This is a very difficult and exhausting term. Many of you have voiced your concerns that practical work and extra cleaning have been challenging and you are worried about lack of practicals impacting on your results.  We are closely monitoring the situation and passing on information. We can only reassure you that you are doing your best in difficult circumstances, each school is very different in how it has been able to timetable lessons.
Please don’t panic if you are not cooking yet, you are not alone. You will obviously be concerned about your exam groups – the DfE is still discussing arrangements and the 2021 exam timetable as learning continues to be disrupted.  We still maintain that our advice is not to hurry into the practical exam and allow the students some time to settle and practice exam requirements before doing the final NEA, as it is intended to be carried out near the end of the course.
Advice you may have missed in the group:
Health and Safety

 

Shopping : Overcoming difficulties with local supermarket supplies – Morrisons Bulk offer
NEA Together  Do you want to connect with others doing similar NEA tasks
Teach Food campaign: help us recruit more food teachers

 

  
 

 

 

Upcoming Dates for your diary
LIVE EVENTS in our on-line training rooms:
 

 

 
NEA TOGETHER MEETINGS  included in your £20 donation is a full year of meetings, plus all the learning units.
  • Thurs 15th October 7pm – AQA NEA TOGETHER
  • EDUQAS October DATE tbc – check the training room
  • Saturday 14th Nov 10am – OCR NEA TOGETHER
  • EDUQAS and AQA November DATES tbc – check the training room
 
BE A FISH HERO – FREE
  • Sat 17th October 10-12.30 Free workshop – sign up and more details here
  • Recorded if you miss it.
 
GCSE BOOST for lower abilities
  • Mon 19th October – Where are NEA2 marks lost by low ability students?
  • Mon 2nd November – NEA2 Teaching tips for lower abilities.
  • Recorded if you miss it.
360° FOOD (KS3)
BTEC HOME COOKING SKILLS
  • Mon 12th October – Level 1 and Level 2 Schemes of Work
  • Mon 26th October – Assignment Writing and Assessment paperwork
  • Mon 9th Nov – Teaching Home Cooking Skills in parallel to GCSE (within  one teaching group)
  • Mon 30th Nov – Preparing for Assessment
  • Mon 25th Jan – Internal Verification and Standardisation Process
  • ALL recorded if you miss them.

LOCAL FOOD SYSTEMS and SUSTAINABILITY WORKSHOP – FREE

Save the date 18th November 4.30-6pm

 

Free workshop with a set of great FREE resources to teach sustainability for GCSE and Hospitality and Catering courses. Booking link will be circulated shortly. Also recorded for catch up.

 

Talk to the TEAM and colleagues to get help

 
ON-LINE informal chat session in Facebook ROOMS
 
Do check the Facebook group Rooms section for current list and times, but this includes
Need one to one help?
And don’t forget that we have a brilliant Mentoring programme with over 80 expert teachers ready to help you. Don’t be afraid to reach out and ask.

 

Do you feel your results are affected by class sizes and lack of budget?
Please take a few minutes to answer our research questions

 
Each year we ask teachers to complete a short survey. Over years we are comparing results and look for trends, for example – Do the best results come from schools that pay attention to class size, give adequate teaching time, and allow staff to attend training?  We intend to use the results to help EVERYONE gain better provision for teaching.
PLEASE COMPLETE THE SURVEY

 

 

TOP TIPS for using visualisers in Food lessons
by Suzanne Gray

 

 
There has been much chat on the Facebook group recently about Visualisers. They are not the answer to every problem (nothing is!) but, if used effectively, they can be a helpful tool to maximise students learning, particularly with remote teaching.
We won’t be making recommendations as each circumstance is different, but the more expensive visualizers offer better features – choice of WiFi or wired, zoom and better image quality. An affordable way of getting visualizer results can be achieved using the video on your mobile device and some home-made apparatus to hold it in place. Link
Mobile devices can be used as a portable visualiser. For Android download (free) IP webcam to link to your interactive white board. No need to get student work to the front to show on a visualizer, simply wander around the class, and point your mobile device.
TOP TIPS
  1. Model skills and record how to create different dishes – demonstrate a close-up technique which would otherwise be difficult to show to the whole class and then leave playing in a loop
  2. Use as a magnifying glass to show closer detail. Record changes over time e.g. mould forming on a piece of bread- photograph the bread daily using the visualizer, turn images into a video (time lapse)
  3. Show students how to answer NEA briefs and how to lay out their work
  4. Feedback part way through or at the end of a task – Share student’s work or answer to exam questions ask the others to evaluate… which parts are strengths? Are there any areas which could be improved? Are there any details which are missing?  Show an answer, how many marks, justify, improve. Or simply celebrate.
  5. Discuss how to structure written evaluations, recipes or time plans for NEA and then model writing an exemplar.
  6. Show text or images without the need for photocopying.  Use the visualiser with your interactive white board and annotate test/images with pupil comments, thoughts, and ideas.
  7. If you can rotate the camera on your visualiser, you can point it towards the class and use it as a webcam to video conference. You need to install video conferencing software and you might need an external microphone.
“Replacing written marking with immediate verbal feedback means I haven’t taken a set of books home in 18 months. Here, a piece of work is placed under visualiser, live marked and improvements suggested by the class. They improve theirs having been made to think – the vital step.” (Anonymous)
 
   
 

 

Getting the most out of the Resource Bank

 
                     
Hi. I’m Suzanne Gray, the volunteer Associate of the Food Teachers Centre who oversees the RESOURCE BANK.
This is a facility which allows you to access files that have been uploaded to Facebook via Dropbox in case your school blocks Facebook. These are categorised and saved with easily searchable filenames. When you register you can only view and download rather than edit, to prevent anything being deleted or damaged.
If you have materials to share please upload the Facebook, I will pick it up weekly and then upload to the Resource Bank.  If you have any issues with sharing in this way contact Suzanne
Recently added sections include a Home Study section which includes work for all year groups as well as advice on setting up home learning and useful “how to” files for using online tools.
A new addition which I am currently building is the packs for teaching in “School Bubbles”. This includes information on how to implement C19 advice into your classroom, risk assessment examples, and ideas and resources to support Autumn Term 2020 teaching.
Register here You have to be a member of the Food Teachers Centre to share resources.

 

Current competitions highlights

 
Tunnock’s Teacake Challenge 2021 Coming Soon!
The Tunnock’s Teacake Challenge has been hugely successful in the last two years, and we are pleased to announce that Tunnock’s are once again going to sponsor for the 2021 Challenge. We are finalising details, so keep an eye on announcements!
It is possible to order books featuring the entries and winners for £8 plus p&p.
Inspiring Culinary Generations 2020-21
Entries close 30th October 2020
  • Aspiring Student Chef (16-18) – Specialised Chefs Scholarship, £500 cash prize & £1000 worth of kitchenware for the school/college.
  • Aspiring Student Chef (11-13 & 14-16) – Specialised Chefs Scholarship, £200 cash prize & £100 worth of cookware
  • Keen Family Cook – selection of chef recommended kitchenware
  • Keen Home Cook – luxury hamper brimming full of cooking/foodie goodies & £500 worth of cookware.
Online and postal entries are open and can be submitted individually or via schools and colleges. For more information
   
Springboard Futurechef changes the structure of its competition
  • FutureChef Development Programme for ages 11 to 14s – ideal for the first 3 years of secondary.
  • FutureChef Online Competition for 14 to 16s – Great for your Senior classes.

 

Are you teaching KS3 for the first time?

 
We have two new training programmes aimed at those teaching for the first time or reviewing their KS3 curriculum. We have even taken into account having to cope with different circumstances.
360⁰ FOOD Training Room addresses best practice in Key Stage 3, 11 – 14 years food education including:
  • how to plan what to teach
    and why
  • what content to include
  • which resources effectively
    support the curriculum
  • exemplar teaching schemes
    and resources
  • safety and food room
    organisation
  • the effective use of success
    criteria in assessment
  • teaching in different
    situations (Cov19)
  • ongoing support via training
    room group
A one-stop shop for leading teachers of food, teachers in charge of KS3, part-time food teachers, and those new to teaching food.   more info
SATURDAY Cookalong is a series of live on-line skills development sessions.
The sessions are aimed at giving specific guidance and support so that you can deliver high quality KS3 practical lessons – even if you are a nervous non specialist. More info is here.
Experienced teachers showing you how to prepare, cook and present a series of recipes with top tips for classroom teaching.
  • Health and safety points
  • Organisation – the room and the students
  • Using equipment correctly and safely
  • The science behind the recipe – how it works! Avoiding pitfalls
  • Potential problems / issues when cooking with a full class – what might go wrong!
  • Curriculum key concepts, healthy eating, food safety, food processing
  • SEN – how to develop independency in our lower ability students

 

 

HALF PRICE TRAINING ENDS SOON!

 

 
Posted in News, Newsletters, Teaching

Food Teachers Centre Sept 2020 News Back to School

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Food Teachers Centre

Sept 2020 News

Back to School
Welcome back
Many of you will be concerned about the new few weeks back to school, so we hope that this newsletter will guide you to support and advice that you can get.  This is an incredibly challenging time in education, as policies, teaching and examinations continue to be discussed and may change as needed in the coming weeks.  We will try to stay as flexible as we can, as teachers we can only do our best.
We have published a great deal of advice and help over the past months, if you missed this you can find it here:
  • How to prepare for Exam series 2021
  • Health and Safety in food lessons – new requirements and guidance by CLEAPSS
  • Classroom based teaching – suggested lessons and resources

 

  

 

 
 

 

Teaching in Different Circumstances

 
Each head teacher has made difficult decisions to protect staff and students, and many are being cautious, as we would expect. In our recent group poll, we can see that some teachers are not working in their food rooms for the first few weeks of term, so will not be conducting any practical lessons.
CLASSROOM BASED lessons for Year 7,8,9, for GCSE/ Y10 and Hospitality and Catering, for Y11 GCSE and for Y11 H&C 
 
CLEAPSS have also published a guide on what should be considered prior to embarking on practical work in a general teaching room, rather than a food room.
You will also find new UNITS on ‘Teaching in Different Situations’ in our 360° training room and Top Marks H&C training room.
We have also create a dedicated folder in the Resource Bank for Home Study (Lockdown work) which may be useful.

 

GCSE Results 2020

 
You can get information about the results  based on Centre Assessed Grades on the OFQUAL webpages.
National averages: 78.6% candidates were marked at Grade 4 and above compared to 64.5% in 2019, so these grades cannot be used for year of year comparison in the usual way as they are unmoderated (14 pt difference).
Well Done for surviving the grading process, we hope that you were able to use this to help improve your teaching for this year as we suggested in our presented in the NEA TOGETHER On Line training (recording still available). Be aware that you and your SLT should not use these % to set a target for 2021, as it would be unrealistic.
Candidates can ask for a resit in November. This would be based on a written paper only, no NEA would be used.

 

How were your school results?

 
Each year we ask teachers to complete a short survey. Over years we are comparing results and look for trends, for example – Do the best results come from schools that pay attention to class size, give adequate teaching time, and allow staff to attend training?  We intend to use the results to help EVERYONE gain better provision for teaching.
PLEASE COMPLETE THE SURVEY

 

Planning for 2020-21 Exams: GCSE and vocational courses

 
As we reported in previous newsletters:
  1. Please look out for advice through your school exams officer and exam board, and NEA adviser if your board provides one. Particularly note any changes to the timing of hand in of NEA2 and the exam papers as these will influence your planning.
  2. There will be no GCSE NEA 1 this year, but the food science will be examined as usual in the written paper
  3. There are no changes to the written paper.
  4. NEA2 will be released earlier than 1st November. The NEA will count for 50% of the marks. There is not a requirement to cook 3 dishes, and candidates may do 2 dishes to take account of any difficulties schools may have during cooking restrictions.
  5. Vocational Courses – these are so diverse that it is best to email your exam board contact and read their newsletters and websites for updates
To help you through this difficult time we are offering a wide range of on-line training:
  • NEW NEA2 TOGETHER – virtual meet-ups from mid September £20 – more info
  • GCSE BOOST – aimed at grades 1-4, with Extra sessions £120 – more info
  • NEW Teaching for Higher NEA2 Grades  £120– more info
  • NEW Top Marks Hospitality and Catering £120 – more info
  • Food Science £90 – more info
  • FREE Fish Hero On- Line training more info

 

  • ALSO NEW – BTEC Home Cooking Skills  £120 – more info

 

Press PAUSE before NEA2

 
We recommend most strongly that you DO NOT embark on NEA2 before your students are ready.
The exam boards have not released the tasks early with the intention of you starting early, but simply to allow you to have enough time to prepare. Remember that this task is now worth 50%, so be sure to prepare your students properly, BEFORE you start.  Hand-in dates are yet to be confirmed, but you will have at least until MAY 2021 to compete the task.
With recent time out of school, you owe it to your students to gain the best marks possible. Once you have issued the task, your role changes to examiner and assessor, you will not be able to guide the students once you have released the task. Be confident that they can work independently. Most students will not be ready to work independently to achieve their best in the next few weeks or even few months.
  • take time at the start of term to rebalance and refocus them
  • take time to understand where they are in the learning for the course and the gaps in skills they need for NEA2
  • take time to re-skill them and practice key NEA2 dishes as they have not cooked for some time, build their confidence
  • take time to examine previous tasks set, expectations and sections of the NEA2 so that students are clear about what they are required to do
  • If you can, have a mock NEA2. At least get the students to practice choosing and justifying dishes, and working to a time plan, cooking and evaluating, even if you have to split this over 2 x 1hr lessons, if a block of time is not possible.
Our training will help you and give you a great deal of support to get the best marks possible.
  • NEA2 TOGETHER – virtual meet-ups from mid September £20 – more info
  • GCSE BOOST – aimed at grades 1-4, with Extra sessions £120 – more info
  • Teaching for Higher NEA2 Grades  £120– more info
  • Top Marks Hospitality and Catering £120 – more info

 

Back to School Safely

 
You will understand that every school is different and has had to organise their classes in the safest way for the size and layout of the school. In our previous newsletters we have provided resources for those that will be based in classrooms this term.
We continue to monitor all the guidance given and work closely with CLEAPSS to provide the latest advice.  Please note that we have not allowed unqualified H&S suggestions in the Facebook group.  We welcome people describing what they are doing and how they are following CLEAPSS and government guidance. We remove comments that tell or advise others what to do and any comments that describe unsafe actions or interpretations of the guidance. Whilst this may be frustrating at time, we are committed to safety for everyone.
Your one port of call will be the CLEAPSS website and helpline.
We cannot emphasise enough how important it is for you to maintain your staff’s food safety accreditation. We offer training for all staff including Technicians, support staff and non-specialist teachers.   Our training is on-line and can be done at your own pace with 1 year access.

 

Are you teaching KS3 for the first time?

 
We have two new training programmes aimed at those teaching for the first time or reviewing their KS3 curriculum. We have even taken into account having to cope with different circumstances.
360⁰ FOOD Training Room addresses best practice in Key Stage 3, 11 – 14 years food education including:
  • how to plan what to teach
    and why
  • what content to include
  • which resources effectively
    support the curriculum
  • exemplar teaching schemes
    and resources
  • safety and food room
    organisation
  • the effective use of success
    criteria in assessment
  • teaching in different
    situations (Cov19)
  • ongoing support via training
    room group
A one-stop shop for leading teachers of food, teachers in charge of KS3, part-time food teachers, and those new to teaching food.   more info
Cookalong is a series of live on-line skills development sessions.
The sessions are aimed at giving specific guidance and support so that you can deliver high quality KS3 practical lessons – even if you are a nervous non specialist.  More info coming soon 

 

Other places you can get help

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

August 2020 Newsletter Confirming changes to Exams for 2020-21

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August 2020 Newsletter

Confirming changes to Exams for 2020-21
Hello
Many of you will be taking a well-deserved break at this point. We bring you this newsletter to help you keep up with the latest support and news on Health and Safety, reopening of schools and the challenges of practical work, decisions around next year’s exams from OFQUAL and suggestions for planning lessons for the start of term.
OFQUAL
Today OFQUAL published its decisions around next years exams. This has been difficult to plan for as COVID19 continues to disrupt our lives and we have an uncertain term ahead. We were very pleased when OFQUAL approached us directly to represent the views of teachers and help to plan what might need to change for next summer exam series. We discussed a number of options with the group, and know that our ideas were adopted in the consultation phase.

OFQUAL have published a statement and decisions document on the changes that will be made.

OFQUAL have also launched a consultation on a range of proposals for VTQ assessments in 2021 and a new version of the Extraordinary Regulatory Framework (ERF) to support the 2020/21 approach. The consultation is open until 14 August 2020.

Decisions and what this means:

 


  • Remove NEA1 and permit an earlier release of NEA2.

     


  • To reduce the requirements for NEA2 to 2 dishes to be completed within 3 hours to allow for students to use complex processes such as baking, lamination, making ice-cream and to accommodate public health restrictions.

     

 
 
Autumn Term resit series
Also you will have read from previous newsletters that if a student disagrees with a grade that is awarded by the board they have the opportunity to resit their exam. This will be written paper only no NEA in the autumn resit.
Results day August 2020 – RESULTS UP 1%
Results day this year will be very different. A number of our team, including Louise , Joe, Mary and Jacqui, attended the OFQUAL summer briefing which dispelled much of the bad inaccurate press that claimed that results were going to be downgraded. OFQUAL have a very robust system in place that protects fairness to students. Will all of your students achieve the grade that you predicted? No, probably not, but that is true every year, some of the students who you think will do well, simply don’t!
Marks are adjusted with grade boundaries nationally to ensure that the grades awarded are in line nationally. This is true again this year.
Nationally overall GCSE’s up 1% and A-Levels 2%
If you want to know how it all happened?
What does this mean for teaching?
Exam Series Summer 2021
  • Check with your exam board to confirm changes.
  • This ONLY affects Year 11 who start in Sept 2020. Teach Y10 as normal, within the constraints that you may face.
  • You will not conduct NEA 1, BUT you should still teach food science as this is examined on the written paper. An effective approach is to discuss the function of ingredients and key processes whilst doing practical work and demonstrations.
  • You will have longer to prepare for and complete NEA 2. Whilst it is tempting to try to complete NEA 2 early in the autumn term, we do NOT recommend this. Spend some time settling the class into a learning routine and build confidence, practise key recipes they may have missed, give time to learn the full requirements for NEA2 such as choosing appropriate dishes for different situations. The reason that OFQUAL would like to permit this flexibility, is to be fair to schools who may face closures again and other public health requirements.
  • Review your specification and focus on the content that features in both NEA2 and written paper (use a highlighter pen). This may include food choices and dietary needs, nutrition and healthy eating, planning meals and choosing dishes for different needs, nutritional analysis and costing (where your board requires it), commodities and functions of ingredients within commodity groups, food safety, food provenance and food preparation skills.
  • Focus the content, by using knowledge organisers or revision guides such as the Collins book, ebook and workbook , so that students are not overwhelmed.
  • In preparing for NEA2 OFQUAL have recognised that hands on practical work may be limited in some schools due to public health requirements, and have suggested that students may learn the range of practical skills listed in the specification by the use of teacher’s demonstration, video and other means. As professionals, we understand that students may need to do something for real, for themselves to become truly competent. However, we have to be flexible in our planning and consider different ways that the course content will be learned so that students are not disadvantaged. It may be that we cannot cook as often as usual as class sizes may be limited and number of sessions reduced due to increased cleaning demands. Some schools may opt for ‘flipped learning’– this means that the teacher demonstrates, instructs key skills and shows the students how to make a dish, and that this may be completed at home remotely. Our group offers a number of videos and resources that can be used to support you. Some playlists are included in this newsletter.
  • Adjustments for public health requirements – Where OFQUAL have suggested adaptions to the assessent, such as 2 dishes in 3 hours, this should be seen as a minimum, and the normal approach can also be used where you feel a full assessment can be carried out.
  • Work with parents and set homework or flipped learning where students cook for their family, to develop competence in key recipes. Suggested recipes – Curry, Homemade Burgers, Shortcrust Pastry (chicken pie, flan, lemon meringue) Cake (Victoria Sandwich, Millionaire shortbread) Choux pastry (does not required too much ingredients or equipment, Stir fry with homemade noodles (cutting skills and noodles wont need a pasta maker), Cheesecake. Discuss with your school how you can provide support for students who may struggle to provide their own ingredients.
  • Discuss early with your SLT when you would like to schedule your NEA 2 practical and build in a contingency for this, allowing a back-up plan in case the school is closed.
  • How will this impact on your marking of NEA2? There will be no changes to the NEA2 mark scheme, and that the marks will be scaled to create 50% of overall mark.
  • How will this affect the grades next year? How will this impact on the marking of the written paper? The situation is still fluid, and it is unknown how much disruption is to come. All students missed Y10 teaching in 2019, so the exam marking may take account of this in 2021 whilst maintaining the standards of the GCSE. BUT OFQUAL is still considering its approach to this and more guidance will follow on grading next year.
  • How will this affect the style of the written paper next year? OFQUAL has NOT proposed any changes to the structure or content of the written paper. For example, there is NOT more Food Science than normal paper.
Health and Safety in Schools – return in Sept
As you will be aware from recent national news, the COVID situation and government policies change week by week. DfE are expected to publish an update in August and this will be accompanied by updated guidance from CLEAPSS on what this means with regards to teaching Food. You will be able to download this from the What’s New Section of their website. We encourage all of you to use your CLEAPSS school membership to visit the website and ask specific questions in you have concerns via their on-line help.

 
Practical Work or teaching in a Classroom?
How do you cope when your school restricts the use of a practical room?
Each head teacher has made difficult decisions to protect staff and students, and many are being cautious, as we would expect. In our recent group poll, we can see that a few teachers are not working in their food rooms for the first few weeks of term, so will not be conducting any practical lessons.
Ideas of what to do!
Our team has put together some helpful CLASSROOM BASED suggested lessons for Year 7,8,9, for GCSE Y10 and Hospitality and Catering, for Y11 GCSE and for Y11 H&C DOWNLOAD your FREE RESOURCE HERE
These are only intended to be ideas and to offer support at the start of term, with links to key resources to save you time.
In our July newsletter we gave some tips and useful resources that you may have time to review. If you missed it:
CLEAPSS have also published a guide on what should be considered prior to embarking on practical work in a general teaching room, rather than a food room.
End of term Cook-a-long party
Food Teachers Centre end of term FUNDRAISING staff party.
Our end of term Cook-a-long was a great success with the support of chefs Mike Beaton, Sylvia McClean, Simon Gray and host Joe Mann. The food was delicious and it was great fun to bring so many colleagues and their families together for a real treat at the start of the school holidays.
Great to have special GUEST appearances by PRUE Leith and HENRY Dimbleby with their heartfelt ‘thank yous’ to teachers for their hard work this term in difficult times.
The Thermapen goodie bag prize for the culinary quiz was won by Sarah Friis. It was kindly donated by Wendy Ford from Dupree, who supports Inspiring Culinary Generations Competition (formally Teflon Diamond Awards) More information can be found about the competition here
 
Teach Food Campaign
The donations that we have received for the Cook-a-Long are going to be used to re-develop the Food Teachers Centre website over the summer to add a brand new section on ‘how to become a Food Teacher’ to encourage more people to come into the profession and take up unfilled training places and teaching posts.
We are very grateful to Sandra Heinze for the work that she has put into co-ordinating this project, and for the teachers and Universities who have worked alongside us creating videos and content for the campaign.
If you would like to help us or are a university or SCITT that wants to work with us on the campaign, you can contact us via our website.
Food Teachers Centre and Tunnocks Teacake Challenge winners 2020
CONGRATULATIONS to all our winners.
This year we saw so amazing creations again, the judges were extremely impressed. We were so pleased that many students were able to participate during Lockdown and had so much fun with the challenge.
Overall Winner – Ermysted’s Grammar School
Up to 14 yrs of age – 1st prize – The Grange School
Up to 14 yrs of age – 2nd prize – Wadebridge School
14-17 yrs of age – 1st prize – William Howard School
14-17 yrs of age – 2nd prize – Torquay Girls Grammar School
Most Novel – 1st prize -Turves Green School
Most Novel – 2nd prize – Anglo European
Food Styling Lockdown Challenge
1st prize – The Bicester School
Judges Recommendation – Hawarden High School
Judges Recommendation – George Abbot School
Certificates for all of the entrants are available in the Tunnock’s Teacake Challenge group. Winners certificates will be emailed out to the teachers in the next few days. Prizes will be sent out to the winning students via their teachers in the next few weeks.
Childhood Obesity and National Food Strategy
With many discussions around childhood obesity, the National Food Strategy and the link between COVID and obesity, teaching our subject becomes a priority. We suggest that you revisit our suggestion of closer links in your planning to the new PSHE requirements 2020, so that your schools is clear about your role in teaching Healthy Eating.
Advice and resources were featured in our previous newsletter and featured in our recent webinar with BNF on their website.
Training – what’s new?
CLICK here for our course brochure
Our on-line training has been a huge success as people were not able to attend training events in person. We have a special offer on all our on-line training until 1st September, this gives you a full year of access until 2021 (not just one day!) with recorded presentations, planning and teaching resources and live updates.
All training is listed on our website, in the training section.
Coming soon – Teach Food at KS3 – 360° Food
Coming Soon – BTEC Home Cooking Skills
Summer Offer ONLY until 1st Sept
On Line courses – START TODAY
NEW On Line course ONLY £80
Top Marks Hospitality and Catering Level 1-2
Look out for your new ‘Drop In Rooms’ in the group
Do bring a coffee and come for a chat
Current rooms:
Mentors with Jill (see room for next date and time)
General chat with Louise – every Tuesday 4.15pm
OCR teachers – with Sandra (see room for next date and time)
SEND – coming soon
Do you also teach textiles? – our sister group Textiles Teachers Centre (Textiles Skills Acdemy) has launched some excellent on line training.
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 via our website or facebook page/facebook group
For more information Visit our Website
Posted in Uncategorized

July 2020 Newsletter Changes to Exams for 2020-21

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July 2020 Newsletter Changes to Exams for 2020-21
Hello
We know that this is a worrying time and we have been very active in the facebook group offering safety advice, summer catch up and blended learning ideas, plus the latest news on exam changes and consultations from OFQUAL.
IMPORTANT OFQUAL CONSULTATION CLOSES on 16th July
EVERY TEACHER IN THIS GROUP SHOULD RESPOND! We are very proud that we have been able to work closely advising OFQUAL on the wishes on this group to adapt next year’s assessment due to the COVID situation. Your views have been listened to and we request that you respond to the GCSE Food Prep and Nutrition Proposals (You do NOT have to answer all questions).
OFQUAL are proposing to give EXAM BOARDS permission to review NEA requirements, including
· To issue one NEA only (NEA2 only) at 50%
· To issue NEA 2 tasks early to provide maximum flexibility
· To adjust to require only 2 dishes in 2 hours
· To adjust any requirements for group work
· Permit teachers to do demonstrations rather pupils than use machinery or cook themselves
And overall, OFQUAL are proposing written exam dates after May-June Half term.
Even so, OFQUAL are aware that is still challenging. Complex changes to exams are not considered as they are trying to keep this as familiar as possible (minimise disruption) so that large scale re-training of teachers is not needed, and to be fair to pupils so that this is close to what they are expecting, so that they don’t get confused in some subjects.
We are hoping that you are reassured by what is proposed and recognise that it is based on what you all asked for (and the power of this group).
Launch of consultation
Consultation process
Respond here
The proposals for Wales and their consultation can be found here for response by 9th July
Proposals for H&C are still being considered as there are so many vocational qualifications throughout FE and schools
*
 

Autumn Resits
Even though we think NEA is vital to assessing students skills in our subject, for very practical reasons, it will NOT be possible for NEA to be part of an October RESIT. It would cause undue pressure on teachers, be complex to manage with social distancing and would be in addition to Y11 teaching. Thus resits will be written exam only and weighted to acknowledge the usual better perfomance in NEA. OFQUAL has announced this change here
What does this mean for teaching?
Exam Series Summer 2021
  • These are proposals. Once consultation ends, check with your exam board to confirm changes.
  • This ONLY affects Year 11 who start in Sept 2020. Teach Y10 as normal, within the constraints that you may face.
  • If proposals are confirmed, you will not conduct NEA 1, BUT you should still teach food science as this is examined on the written paper. An effective approach is to discuss the function of ingredients and key processes whilst doing practical work and demonstrations.
  • If the proposals are confirmed, you will have longer to prepare for and complete NEA 2 (early release of the tasks and possible later submission of marks/later written exams are being considered). Whilst it is tempting to try to complete NEA 2 early in the autumn term, we do NOT recommend this. Spend some time settling the class into a learning routine and build confidence, practise key recipes they may have missed, give time to learn the full requirements for NEA2 such as choosing appropriate dishes for different situations. The reason that OFQUAL would like to permit this flexibility, is to be fair to schools who may face closures again.
  • Review your specification and focus on the content that features in both NEA2 and written paper (use a highlighter pen). This may include food choices and dietary needs, nutrition and healthy eating, planning meals and choosing dishes for different needs, nutritional analysis and costing (where your board requires it), commodities and functions of ingredients within commodity groups, food safety, food provenance and food preparation skills.
  • Focus the content, by using knowledge organisers or revision guides such as the Collins book, ebook and workbook, so that students are not overwhelmed.
  • In preparing for NEA2 OFQUAL have recognised that hands on practical work may be limited in some schools, and have suggested that students may learn the range of practical skills listed in the specification by the use of teacher’s demonstration, video and other means. As professionals, we understand that students may need to do something for real, for themselves to become truly competent. However, we have to be flexible in our planning and consider different ways that the course content will be learned so that students are not disadvantaged. It may be that we cannot cook as often as usual as class sizes may be limited and number of sessions reduced due to increased cleaning demands. Some schools may opt for ‘flipped learning’– this means that the teacher demonstrates, instructs key skills and shows the students how to make a dish, and that this may be completed at home remotely. Our group offers a number of videos and resources that can be used to support you. Some playlists are included in this newsletter.
  • Work with parents and set catch up over the summer where students cook for their family, to develop competence in key recipes. Suggested recipes – Curry, Homemade Burgers, Shortcrust Pastry (chicken pie, flan, lemon meringue) Cake (Victoria Sandwich, Millionaire shortbread) Choux pastry (does not required too much ingredients or equipment, Stir fry with homemade noodles (cutting skills and noodles wont need a pasta maker), Cheesecake.
  • Discuss early with your SLT when you would like to schedule your NEA 2 practical and build in a contingency for this, allowing a back up plan in case the school is closed.
  • How will this impact on your marking of NEA2? It is our understanding that there will be no changes to the NEA2 mark scheme, and that the marks will be scaled to create 50% of overall mark.
  • How will this impact on the marking of the written paper? The situation is still fluid, and it is unknown how much disruption is to come. All students missed Y10 teaching in 2019, so the exam marking may take account of this in 2021 whilst maintaining the standards of the GCSE. OFQUAL has not proposed any changes to the structure or content of the written paper.
Manage your lessons safely
This is a difficult time for your SLT, so you must simply be guided by their instructions and decisions to keep you safe. Every school has to work differently within their circumstances. There are differing approaches.
In the group, we have published the latest CLEAPSS advice with the help of Joe Mann.
This has been updated since our last newsletter, as government advice has been published and distancing measures continue to be updated.
Here are the new 1m social distancing posters to download
If you need support the best place to get Health and Safety advice is CLEAPSS
This is your time to ask for cleaning and technician support, as extra support is being made available to schools from government
Checklist for closing your room over the summer
As you have been so busy, it will be easy to forget those end of term jobs, so here is a list to help you

 
Preparing for Blended Learning approaches
How do you cope when your school restricts the use of a practical room?
 
Do you dread those THEORY lessons becoming the norm?
 
Food teachers are going to be asked to work very differently when they return to school in September. It is going to be a massive learning curve. Bubbles of year groups, teaching in normal classrooms rather than food rooms, swapping demonstrations for video and discussion, teaching theory without backing it up with practical activities, and it is all so alien to us.
When we are used to teaching in a particular way (through cooking, tasting, evaluating), it can feel very daunting to be asked to shift out of your comfort zone (even temporarily) to work in a desk based classroom and deliver lessons. But we are more than just being about cooking and there are some great resources that you can quickly gather to use. Use this opportunity to experiment with new teaching strategies and take risks. Those strategies may not work first time. Reflect, evaluate and persevere. We can make the theory fun too.
1. Seek school support for new resources. Ask if your school will invest in digital learning packages, such as those available from publishers – Hodder, Illuminate, and remember Seneca Learning (is free). Will you need to ask for further resources to support you – camera, visualiser, tablets for students to be available?
2. Seek out ready-made resources for your lessons. Many resources developed for home learning will also suit your theory sessions.
3. Try to be flexible and embrace flipped learning – make learning more interesting than just written work
 
You may have to try some new approaches. Could you show the students the practical by video, talk them through a cooking activity which they then complete at home with their family. You may need to provide ingredients for some to complete home cooking.
Julie Messenger suggests this link which provides 46 strategies
Jill Oliver suggests collecting packaging to use as a classroom resource
 
Collect a range of food packages, clean and laminate them. They can be wiped clean and it also prolongs their school life.
  • Compare quality/luxury, branded and essentails/basic version of the same product (e.g. digestive biscuits) for ingredients, nutrition and cost per 100g. Who cannot eat the product and what changes need to be made so they can? How can you improve the nutritional content? What is the function of the ingredients being used?
  • Traffic light system on the packaging – what do they mean?
  • What by law has to be on the packaging? – list them
  • What does Use By, Best Before and Sell By dates mean
  • What does the order of the ingredients list mean?
Whilst designing packaging is no longer required students could look at what they would include / say about a dish they have made.
Louise suggests that is prepared safely students can be engaged in active learning where they get a chance to taste foods – they may not always be able to cook, but we all know that kids love to eat!
a. Guess the weight–estimating and weighing 1 apple, 1 large potato, 1 medium egg, 1 coffee cup full of sugar, 1 coffee cup full of rice, 1 tablespoon of flour, 1 large slice of bread, 1 bowl of breakfast cereal
b. Creating a display to show how much sugar is in products–using product labels (per 100g or pack) and weighing out the amount of sugar that is typically in the product into a clear cup or bag (for example tomato ketchup, juice drinks, fruit yogurt, chocolate bar, biscuits, breakfast cereal)
Safe Tasting and comparison sessions to develop sensory vocabulary and understanding of nutrition
a. Tasting different versions of products, for example reduced sugar biscuits and normal biscuits, low fat yogurt and full fat yogurt, low fat crisps and normal crisps, diet cola and normal cola, skimmed milk and full fat milk, low fat cheese and full fat cheese.
b. Teacher demonstration of experimental work where no tasting occurs (such as showing how bran absorbs water, observing the browning of apples, creating an emulsion such as a salad dressing)
c. Teacher demonstration of assembling ingredients, for example, making their own muesli or cookie jar and comparing it with ready- made and shop bought varieties
Useful websites video play lists
 
Websites –Joe Mann has linked you all to his collection on You Tube YouTube GCSE Food Playlist. BBC Teach for KS3 and GCSE Listing have useful videos, as well as BBC Bitesize and general BBC Food programmes
Several members have YouTube channels with cooking demonstrations. Find under TOPIC thread called ‘COVER CLASSES’.
Adele Louise James has put this helpful list together of those sharing video channels
Clare Holden Locke also shares her list with teachers here
End of term staff party (On line)
Thurs 23rd July
Food Teachers Centre end of term FUNDRAISING staff party.
‘Tropical Cook-a-long’ is a virtual on-line staff party for all food teachers and staff across the country. A chance to celebrate getting through probably one of the most difficult times in schools ever!
Share the evening with your household
too, by cooking a delicious meal to share.
 
Time to Party! Let your hair down,
enjoy a few drinks and ‘cook a long’ with Mike Beaton, Sylvia McClean and Simon Gray. Joe Mann will be the host for the evening.
Look out for quizzes, fun and special guest appearances.

Menu for the night Thursday 23rd July 5.30-9pm

Summer Cocktails
Trio of Canapes
Hawaiian Chicken
Lemon Roulade with Blueberry and Mango
Suggested donation £20
BOOK HERE
We are fundraising for the group – be kind!
Below are all our current COURSES
CLICK here for our brochure
Fish Heroes Programme FREE to JOIN
 
‘Fish in School Hero’ aims to ensure that every child gets a chance to prepare, cook and eat fish before they leave school. We will train over 400 secondary food teachers to be confident in preparing and cooking fish with students in their classrooms. In September we begin Year 2 of this programme.
Join our On-Line programme here (free to members of the Food Teachers Centre)
Summer Offer ONLY until 1st Sept
On Line courses – START TODAY
NEW On Line course ONLY £80
Top Marks Hospitality and Catering Level 1-2
This training room allows you to work alongside experienced teacher practitioners who guide you through how they have successfully planned and taught the WJEC L1-2 H&C course, how they have addressed issues and gained excellent performance from their students.
  • Proven approaches from experienced teachers 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 maximize
    marks in the time available
This course includes on-line learning units that you access via your mobile device or laptop. Features include recorded presentations, handouts, teaching resources, example schemes, and example assessed student work. Your learning journey can be developed with all of these units or pick and mix to suit.
  1. Welcome to the training room/introduction
  2. Introducing vocational courses in your school
  3. Getting going! The exam board WJEC staff introduce the course
  4. An overview of the H&S course (from 2 different schools)
  5. How the course is taught in Y10 (from 2 different schools)
  6. Teaching Year 11 and How NEA is planned and assessed (from 2 different schools)
  7. How to prepare students for the written exam (from 2 different schools)
  8. Creating a Real Working Environment for your course
  9. Supporting low attainers and students with SEND
  10. Improving your teaching of AC3.4 Presentation Techniques
  11. (Coming soon) Teaching Unit 2 LO1 The Importance of Nutrition, with BNF
  12. (Coming soon) Fine tuning your teaching using examiner feedback
  13. (Coming soon) Environmental Issues in hospitality
On joining this course, you get a full year of access, live presentations and updates to the training room on a regular basis, including presentations from industry professionals to assist you in keeping your sector knowledge up to date.
MORE INFORMATION AND BOOK HERE
 

 

NEA Together On Line training
 
9 UNITS TO CHOOSE FROM:

 

 
 
Training runs every day
 
Only £20 donation
  1. Planning and Preparing for NEA1
  2. Preparing for THIS YEAR’S NEA 1 2019-20 tasks
  3. Live Q&A presentation NEA 1 (with Joe Mann)
  4. Planning and Preparing for NEA 2
  5. Giving Generic Feedback
  6. Marking and Moderating NEA 1
  7. Marking and Moderating NEA 2
  8. Marking NEA for CPD and to improve teaching next year
  9. Written Paper: Creating a Revision Plan and Revision Strategies
  10. Command Words and Higher Mark questions
GCSE Boost On-Line . Support pupils target grades 1-4.
There are 20 units:
1. Introduction
2. What are the issues for your low ability learners?
3. Some Common SEND
4. Access, Adjustments for candidates and permissible support
5. Choosing the right exam
6. Current alternatives to GCSE
7. Non-Progress 8 alternative qualifications and awards
8. Understanding Marking
9. Maximising Marks NEA 1 and 2 Researching
10. Maximising Marks: NEA 1 Investigation skills
11. Maximising Marks NEA 1 Evaluation skills
12. Maximising Marks: NEA 2 Practical Skills
13. Maximising Marks: NEA2 Planning skills
14. Maximising Marks: NEA2 Evaluation skills
15. Back to Basics: Using Knowledge Organisers
16. Planning and Teaching: key practical skills
17. Grouping Students for Practical activities
18. Grouping Students for theory-based activities
19. Making theory Learning Fun and Active
20. Preparing for The Written Paper
Plus LIVE presentations and Q&A session throughout June and July
 
BOOK HERE
Training runs every day
20 Units to choose
NOW ONLY £60
Thursday 9 July 4pm
 
Presentation with Louise, Jacqui and guest presenter Adéle Louise James
(also recorded if you miss it)
  • Focus on exam techniques that maximise marks
  • The importance of early preparation of students for the
    examination
  • Approaches to revision to make information and
    knowledge stick
  • Adéle’s
    sharing of ideas and resources
    that she uses to prepare students for the exam
  • Free ready made resources

Join us live on Thursday at 8pm or watch the video at another time when you are free.
Food Allergens in Classrooms – Now ONLY £40
8 Units available
BOOK HERE £40
The Food Allergens in Classrooms Training Room is designed to provide a one stop shop for up to date information and support to make sure your departmental health and safety documentation is up to date.
Food Science – Now ONLY £60
12 Units available
This 10 hour comprehensive on-line training room presents learning units to help you teach food science effectively in KS3 and KS 4.
  • In-depth coverage of the chemical make-up of proteins, fats and carbohydrates and raising agents are explained and related to practical work.
  • Clear and visual food science facts applied to food commodities, in bitesize units, to enable better food science teaching
  • Fully illustrated coverage of the entire food science section of GCSE examination specifications
  • Exemplar ideas for food science investigations and practical strategies to create a higher challenge classroom.
  • Printable slides for use in teaching of all key terms and topics from GCSE Food preparation and nutrition
BOOK HERE
BOOK HERE
. Training runs every day
Technician Training and Toolkit On Line
We provide digital course resources including all the presentations and useful handouts, a technician’s guide, health and safety systems, logs and checklists.
6 units to choose from
NOW ONLY £60
Food Safety in Classrooms accredited training
Our course includes award of Level 2 Food Safety and accreditation for the national recognised framework for food teaching standards SECTION 9.1 to 9.6 ‘Implementing good hygiene and safety’ (listed in ‘Food teaching in secondary schools: A framework of knowledge and skills’ 2015 Public Health England, British Nutrition Foundation and Department for Education).
Download this framework Here
NOW ONLY £80
BOOK HERE
13 Units to be completed for accreditation, plus on line assessment is included
Food Futures
Catch up On Line from our National Face To Face
18 Units included
Enroll here NOW ONLY £35
This is an On-Line Training Room that allows you access to the video presentations (live and recorded), handouts, resources, and live discussion from our event‘Food Futures’ our national training day.
The training room will includes:
Key Note presenters
  • Louise Davies, Founder Food Teachers Centre
  • Brian Oppenheim, HMI, National Lead for D&T, OFSTED : Inspection evidence and OFSTED framework D&T: Food
  • Sarah Old, Senior Manager for Standards, OFQUAL : Feedback on the current Food exams and standards
  • Sandra Kelly, Director for UK Skills and Policy, People 1st : Future Skills and T Levels
  • Ursula Arens, British Dietetic Association Ambassador of the Year 2019 :Blue Dot – An environmentally sustainable diet toolkit
Your Exam Board focused workshops – for AQA, EDUQAS, OCR, H&C and BTEC
with Jan Hanly, Jill Oliver, Adele James, Sandra Heinze, Caroline Mousedale and Melanie Williams
  • Update on NEA/ unit assessment 2019-20.Where are you in the NEA process and current questions? (Please bring any live work for feedback from group).
  • Top Tips presentation – Make a difference to your results.
  • NEA 2 Discussion: Planning, preparing and managing the NEA 2 process.
  • Resources for effective preparation and teaching.
Best practice and practical workshops
  • BTEC Home Cooking Skills and teaching SEND (with Melanie Williams and Sarah Badzire, Claremount Special School).
  • Level 3 Food Science and Nutrition (with Sarah Derwent, Droitwich Spa High).
  • Practical Food Science* (with Joe Mann, Food Teachers Centre).
  • Sensory Science in Practice* (with Barbara Monks and Julie Messenger Food Teachers Centre).
Some information, the recipes and videos will be shared from the practical skills sessions
  • Basic skills with fresh fish* (with Paula Williams, Billingsgate Seafood Cookery School).
  • Mince It* (Meat, game and vegetarian high-level dishes that are minced, shaped and formed) – (with Simon Gray, Food Teachers Centre).
You can access all of the training day on line for £35 only
Book here
Look out for your new ‘Drop In Rooms’ in the group
Do bring a coffee and come for a chat
Current rooms:
Mentors with Jill (see room for next date and time)
General chat with Louise -every tuesday 4.15pm
OCR teachers – with Sandra (see room for next date and time)
SEND – coming soon
Do you also teach textiles? – our sister group Textiles Teachers Centre (Textiles Skills Acdemy) has launched some excellent on line training.
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 via our website or facebook page/facebook group
For more information Visit our Website
Posted in Cooking, Cooking skills, News, Newsletters, Teaching

May 2020 Newsletter Safe Practical Food Lessons

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May 2020 Newsletter
Safe Practical Food Lessons
Half term greetings
We appreciate that this is a worrying time and we have been very active in the facebook group offering ‘back to school’ advice and the latest news on exam grades and consultations from OFQUAL on a regular basis.
Safety First
Here are some highlights in case you missed them.
Joe Mann (Food Teachers Centre) and Dave Parry (CLEAPSS) recorded a video on Friday 22nd to answer people’s concerns and FAQs about preparing to teach food in reopening schools. Many of you are being asked to provide plans and thoughts to you senior leaders. Catch up with the video First Video WITH CLEAPSS
Here are the key documents for Senior leaders and to help your planning:

 

Joe Mann has been providing the worked examples he has developed for his school based on all the latest advice and considerations. You can adapt these for your school.
*

Exams Next steps
Many of you have been concerned about how the grades will be decided, and you can find information about this here from OFQUAL – How standardising will work
We attended a Subject Associations meeting on 22nd May and we agreed with OFQUAL’s conclusion that, even though we think NEA is vital to assessing students skills in our subject, for very practical reasons , it will NOT be possible for NEA to be part of an October RESIT. It would cause undue pressure on teachers, be complex to manage with social distancing and would be in addition to Y11 teaching. Thus resits will be written exam only and weighted to acknowledge the usual better perfomance in NEA. OFQUAL is consulting on whether it is acceptable for NEA to be cancelled for all subjects in the autumn resits except Art (who will be given a new NEA task).
You can have your say in this process as the OFQUAL CONSULTATION on resits in the autumn, respond by 8th June.
NEA for Year 11 – OFQUAL are aware that teachers need a decision on next year’s exam process and have not made decisions so far to change anything, but this is under discussion. They are aware of the impact on Y10. We have submitted the views of the group and will let you know as soon as we can.
Home Schooling Advice
We know that it is likely that many of you are going to be adopting blended learning approaches with your students. Many will still largely be working at home, and you will need to provide home study tasks. You may need to rethink your planning and adopt ‘flipped learning’ where more practical work is done at home rather than at school, due to social distancing limitations
 
Here are some key resource links to help you:
1. Our RESOURCE BANK. We have opened up a new folder called HOME STUDY TASKS – ALL YEARS. Create a Dropbox account and log in so that you can search very easily. Or use the FILES section of the closed group – the magnifying glass search function works well as does the TOPIC tag ‘COVER CLASSES’. You need to be a member of the Food Teachers Centre closed group to join this. There is an option to donate as you register for the Resource Bank.
2. KS3 Worksheets We have 100 KS3 worksheets aimed at those with a low reading age. They have teachers notes (helpful for parents) and are divided into 20 key topics such as – Choosing Food, Wise Food Shopping, Role of Ingredients, Evaluating Food, Food for Life, Food Safety, Needs of People, Cooking for Life, Healthy Eating, Being Creative, Tasting and Testing. We can send a link to Google Drive if you email louise.davies@foodteacherscentre.co.uk. You can donate a contribution if you wish.
3. Websites – List of Useful Websites – includes free videos and interactive resources to make learning fun! Joe Mann has linked you all to his collection on You Tube YouTube GCSE Food Playlist. There is also a wealth of resources of ‘Food a Fact of Life’ and ‘Countryside Classroom’ websites. BBC Teach for KS3 and GCSE Listing have useful videos, as well as BBC Bitesize and general BBC Food programmes
4. Several members have YouTube channels with cooking demonstrations. Find under TOPIC thread called ‘COVER CLASSES’.
Exam Course Home Schooling
5. GCSE FPN FREE Seneca Learning for GCSE. Seneca has excellent on-line learning resources, written in partnership with our team, plus teachers and examiners. Activities that are self-marking, give feedback and focus on the things that students are weakest in, so that each individual progresses according to their needs. Perfect for your Y10 and Y11 classes.
6. Hospitality and Catering The Excellence Gateway is FREE, it provides a relevant (if a few years old) set of resources Excellence Gateway is largely used by FE and Colleges teaching H&C Level 1 and 2 courses. Seneca Learning is designed GCSE FPN but as it is FREE it is worth signing for the EDUQAS version and directing your students to the bits that overlap, such as cooking, commodities, meal planning, food choices, nutrition, where food comes from, food safety hygiene. Springboard FutureChef website for resources and videos to use.
Below are all our current COURSES
Face to Face Introduction to Culinary Skills
6-9th July 2020 Westminster Kingsway College, London
£Fully funded 4 day course (FREE)
Postponed until October Half term
 
NEW Fish Heroes Programme
FREE ON LINE TRAINING
 
‘Fish in School Hero’ aims to ensure that every child gets a chance to prepare, cook and eat fish before they leave school. The programme aims to train over 400 secondary food teachers to be confident in preparing and cooking fish with students in their classrooms. Teachers will be supported by local Heroes: fishmongers, fish-loving chefs and fish suppliers, as well as other Heroes who will be coming into schools to talk first-hand about their role in bringing seafood from the sea to the plate, highlighting careers and opportunities in the fish industry.
Join our On-Line programme here (free to members of the Food Teachers Centre)
Special Offer ONLY until 5th June
On Line courses – START TODAY

 

NEA Together On Line training
 
9 UNITS TO CHOOSE FROM:

 

 
 
Training runs every day
 
ONLY £20 donation
  1. Planning and Preparing for NEA1
  2. Preparing for THIS YEAR’S NEA 1 2019-20 tasks
  3. Live Q&A presentation NEA 1 (with Joe Mann)
  4. Planning and Preparing for NEA 2
  5. Giving Generic Feedback
  6. Marking and Moderating NEA 1
  7. Marking and Moderating NEA 2
  8. Marking NEA for CPD and to improve teaching next year
  9. Written Paper: Creating a Revision Plan and Revision Strategies
  10. Command Words and Higher Mark questions
GCSE Boost On-Line . Support pupils target grades 1-4.
There are 20 units:
1. Introduction
2. What are the issues for your low ability learners?
3. Some Common SEND
4. Access, Adjustments for candidates and permissible support
5. Choosing the right exam
6. Current alternatives to GCSE
7. Non-Progress 8 alternative qualifications and awards
8. Understanding Marking
9. Maximising Marks NEA 1 and 2 Researching
10. Maximising Marks: NEA 1 Investigation skills
11. Maximising Marks NEA 1 Evaluation skills
12. Maximising Marks: NEA 2 Practical Skills
13. Maximising Marks: NEA2 Planning skills
14. Maximising Marks: NEA2 Evaluation skills
15. Back to Basics: Using Knowledge Organisers
16. Planning and Teaching: key practical skills
17. Grouping Students for Practical activities
18. Grouping Students for theory-based activities
19. Making theory Learning Fun and Active
20. Preparing for The Written Paper
 
Training runs every day
20 Units to choose
NOW ONLY £40
Food Allergens in Classrooms – Now ONLY £40
8 Units available
The Food Allergens in Classrooms Training Room is designed to provide a one stop shop for up to date information and support to make sure your departmental health and safety documentation is up to date.
Food Science – Now ONLY £40
12 Units available
This 10 hour comprehensive on-line training room presents learning units to help you teach food science effectively in KS3 and KS 4.
  • In-depth coverage of the chemical make-up of proteins, fats and carbohydrates and raising agents are explained and related to practical work.
  • Clear and visual food science facts applied to food commodities, in bitesize units, to enable better food science teaching
  • Fully illustrated coverage of the entire food science section of GCSE examination specifications
  • Exemplar ideas for food science investigations and practical strategies to create a higher challenge classroom.
  • Printable slides for use in teaching of all key terms and topics from GCSE Food preparation and nutrition
Book Here. Training runs every day
Technician Training and Toolkit On Line
We provide digital course resources including all the presentations and useful handouts, a technician’s guide, health and safety systems, logs and checklists.
6 units to choose from
NOW ONLY £40
Food Safety in Classrooms accredited training
Our course includes award of Level 2 Food Safety and accreditation for the national recognised framework for food teaching standards SECTION 9.1 to 9.6 ‘Implementing good hygiene and safety’ (listed in ‘Food teaching in secondary schools: A framework of knowledge and skills’ 2015 Public Health England, British Nutrition Foundation and Department for Education).
Download this framework Here
NOW ONLY £40
13 Units to be completed for accreditation, plus on line assessment is included
Food Futures
Catch up On Line from our National Face To Face
18 Units included
Enroll here NOW ONLY £35
This is an On-LIne Training Room that allows you access to the video presentations (live and recorded), handouts, resources, and live discussion from our event‘Food Futures’ our national training day.
The training room will includes:
Key Note presenters
  • Louise Davies, Founder Food Teachers Centre
  • Brian Oppenheim, HMI, National Lead for D&T, OFSTED : Inspection evidence and OFSTED framework D&T: Food
  • Sarah Old, Senior Manager for Standards, OFQUAL : Feedback on the current Food exams and standards
  • Sandra Kelly, Director for UK Skills and Policy, People 1st : Future Skills and T Levels
  • Ursula Arens, British Dietetic Association Ambassador of the Year 2019 :Blue Dot – An environmentally sustainable diet toolkit
Your Exam Board focused workshops – for AQA, EDUQAS, OCR, H&C and BTEC
with Jan Hanly, Jill Oliver, Adele James, Sandra Heinze, Caroline Mousedale and Melanie Williams
  • Update on NEA/ unit assessment 2019-20.Where are you in the NEA process and current questions? (Please bring any live work for feedback from group).
  • Top Tips presentation – Make a difference to your results.
  • NEA 2 Discussion: Planning, preparing and managing the NEA 2 process.
  • Resources for effective preparation and teaching.
Best practice and practical workshops
  • BTEC Home Cooking Skills and teaching SEND (with Melanie Williams and Sarah Badzire, Claremount Special School).
  • Level 3 Food Science and Nutrition (with Sarah Derwent, Droitwich Spa High).
  • Practical Food Science* (with Joe Mann, Food Teachers Centre).
  • Sensory Science in Practice* (with Barbara Monks and Julie Messenger Food Teachers Centre).
Some information, the recipes and videos will be shared from the practical skills sessions
  • Basic skills with fresh fish* (with Paula Williams, Billingsgate Seafood Cookery School).
  • Mince It* (Meat, game and vegetarian high-level dishes that are minced, shaped and formed) – (with Simon Gray, Food Teachers Centre).
You can access all of the training day on line for £35 only
Do you also teach textiles? – our sister group Textiles Teachers Centre (Textiles Skills Acdemy) has launched some excellent on line training.
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 via our website or facebook page/facebook group
For more information Visit our Website
Posted in Cooking, Cooking skills, Event, News, Newsletters