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Food Teachers Centre February 2022 News

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In this month’s e-newsletter we invite teachers to join us as we support you through this year’s exams.
–  We will be holding Exam Topic focused workshops as soon as they are released next week.  
 – Don’t miss our BUY ONE GET ONE FREE offer on our traning until Feb half term

–  Also this month, we bring you some great resources to engage with FIBRE FEBRUARY.

–  And we bring exciting launches of two new programmes

  • Kitchen Angels
  • Next Generation
Look forward to seeing you on-line again soon.
Launching Kitchen Angels
Kitchen Angels is a new initiative as part of our Facebook Accelerator programme.
From February to July 2022 we will be creating a structured volunteering programme that enables adults to assist in Food and Nutrition lessons in secondary schools.This initiative pilots and tests on a small scale a national volunteering programme, so that passionate foodies can assist in lessons. It will develop and test the systems, guidance and funding plan required to sustain it. It will raise the profile of successful food lessons for healthy young people. We will be looking for future funders to support the national roll out.
Our pilot areas are:
  1. Manchester Area (supported by Barbara Rathmill)
  2. NE / Tyneside area (supported by Jennifer Bruce)
  3. Sussex area (supported by Jill Oliver)
  4. SW / Devon area (supported by Joe Mann)
  5. London area (supported by Sharon Blunden and Adele Louise James)
If your school is in one of our 5 pilot areas, we invite you to express your interest via email info@foodteacherscentre.co.uk. Give your full school details.
We also invite you to join our (on-line) focus group on Thurs 3rd Feb at 4.30pm DETAILS HERE
You will have many questions and we look forward to seeing you there.
We will also record it so that you can catch up.
  
Launching Next Generation
Next Generation is a new initiative as part of our Facebook Accelerator programme.
This initiative is about the future development of the Food Teachers Centre Community group, and where its next leaders will come from. We are setting up a programme to nurture new community leaders and equip potential leaders with some essential skills, such as community management, fundraising, project management and curriculum innovation.  We will identify and nurture outstanding teachers and provide a unique personal development journey or ‘Passport’ with work-shadowing, mentoring and on-line learning.
We are looking for experienced teachers, who:
  • are passionate about food education and speak up for its value
    –
  • desire to pass on their knowledge and skills to others and support new teachers
  • and are wiling to devote time to learning new skills and their own personal development.
Why are we doing this?
In the past, career progression and leadership were possible for food and nutrition teachers via several routes, working from a local and regional level up to a national and international level. (Through lead practitioners, advanced skills leaders, local authority advisory teacher, teacher training leaders, and research and publications). These all provided valuable routes for leaders to emerge, become prepared with new skills and a national platform to share wisdom and best practice. Now these routes have disappeared, and national leadership is provided by the Food Teacher’s Centre’s senior team to help develop future curriculum models, pedagogy and examinations.
We are planning for the future. We wish to ensure that when our experienced volunteers retire that their successors have been trained effectively and have the skills needed to take on responsibilities, so that high-quality community activities continue, and new ones are developed.
What are the goals for this programme?
After coaching these teachers will progress from local school-based teachers to regional or national leaders (with an area of expertise), create and lead training of other teachers, attend meetings to represent the food teaching community, create new programmes that meet the needs of teachers and bid for funding from partners and grant making bodies and manage new projects. They will also play a significant role in the administration of the on-line group and Community. They will work alongside and shadow experienced community leaders.
Apply NOW
Max of 10 places this year. BY 28th Feb 2022 12.00.
We ask you to give us some details about yourself, we invite you to submit your thoughts about Food and Nutrition (via video or written statement) and to send us an example of a teaching resource that you have created.
Get Set for Fibre February 2022
It’s Fibre February!
In the UK, no age group is currently consuming the recommended amount of dietary fibre (on average), and in the vast majority of each age group, intakes are well below daily recommendations (15g/day 2-3 years, 20g/day 4-10 years, 25g/day 11-18 years, and 30g/day 19 years+). When you focus on school pupils, only 10% of 4-10 year olds and 4% of 11-18 year olds are eating the recommended amount of fibre – so there’s definitely room for improvement.
What can be done?
We all need to increase the amount of fibre in our diet, and follow the recommendations given in the Eatwell Guide. 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!
Below are a number of ways in which you and your pupils can be ‘fibre heroes’ this February. There’s a fibre ‘challenge’ as well as a range of resources to support learning. Let’s boost the fibre of the nation!
The Fibre February challenge!
Set your pupils the following challenge:
Most people in the UK are not having enough fibre in their diets. By making small changes to a recipe, such as swapping from white to wholemeal flour, the amount of fibre provided can be easily increased.
Your challenge
– Increase the fibre provided by a recipe, meal or menu.
 – Think about ingredients that can be added or swapped to increase fibre, such as using wholemeal flour, seeds, fruit, vegetables, beans, peas and lentils.
 Show your fibre creation by:
  • writing a recipe;
  • cooking the recipe;
  • undertaking nutritional analysis;
  • producing an animation;
  • showing the ‘fibre’ ingredients you’ve used, or;
  • making a presentation

Remember to show how the fibre has been increased!

You can get some inspiration from FabFlour, here.
Why not show the creativity of your pupils via Twitter? Follow us @FoodTCentre #FibreFebruary
Top tips for increasing fibre intake
  • Base meals around starchy carbohydrates such as bread, pasta, potatoes and other grains, such as quinoa or couscous.
  • Use wholemeal flour instead of white in recipes. Wholemeal flour provides more fibre than white flour, although white flour does still provide some fibre.
  • Swap refined or ‘white’ carbohydrate sources (e.g. bread, cereals, pasta) for wholegrain varieties.
  • Consume a variety of fruit and vegetables and aim for at least 5 A DAY.
  • Try to include more pulses, nuts and seeds in dishes by adding to stews, curries and salads.
  • Start your day with a higher fibre breakfast, including foods such as wholegrain cereals topped with dried or fresh fruit, wholemeal bread or whole fresh fruit.
 

EXAM PAPER TOPICS and REVISION 2022

As exam board release the exam topics on 7th Feb, this gives teachers an opportunity to prepare their candidates for the 2022 exam series. A series of on-line workshops are planned to cover each board and to help teachers work together and share ideas and approaches to the exam.
We have meetings for all boards.
 

AGENDA

  • Run through the list of exam board topics given – clarify the topics and what they mean for spring term teaching
  • Suggested resources and revision techniques
  • Exam preparation

 

MEETINGS

Mon 14th Feb 16:30pm AQA FPN
 Jill Oliver and Joe Mann, with Louise Davies
Weds 16th Feb 19.30pm EDUQAS FPN
Deborah Prigg, with Jill Oliver and Barbara Rathmill
Wed 23rd Feb 16:30pm AQA FPN
Jill Oliver and Joe Mann, with Louise Davies
Thurs 24th Feb 19.30pm EDUQAS FPN
Deborah Prigg, with Jill Oliver and Barbara Rathmill
Thurs 24th Feb 16.30pm OCR FPN
Judy Stevens Cook, with Jill Oliver and Barbara Rathmill
 
IF YOU CANNOT MAKE IT – book our CATCHUP ticket instead and watch the recording at any time. Suggested donation £20 (this helps us pay for the costs of the meetings, plus our website and free newsletters)
 
**** PLEASE TAKE CARE TO BOOK THE RIGHT EXAM BOARD DATE  or you will be sent to the wrong meeting room****
Need Further Help?
If you have concerns about GCSE teaching, check the additional CPD support you can sign up for HERE:
  • NEA Together (STILL ONLY £20)
  • Teaching for Higher NEA2 Grades
  • GCSE BOOST for grades 1-4
  • Top Marks Hospitality and Catering
 
Helping as many teachers as possible.
Enroll on one course and get another one free!
December 2021 until  18th Feb 2022
We have a wide range of on-line courses, from exam course support, to KS3 360,  Food Safety, Food Science and Technician Toolkit.
For all those who purchase a course* from December to February half term, we are offering a free 2nd course.  You can treat your technician, support another colleague, or extend your own knowledge. Once signed up, all our courses last for a full year. (*Excludes donation events).
 
250 school celebrate Alaska Seafood Month in January with free Salmon deliveries for cooking sessions
        
  
In a national first, cookery and nutrition students across england were lucky recipients of wild Alaska pink salmon to use in their classrooms, in a bid to improve their fish cookery skills.
 
The initiative is part of The Fish In Schools Hero programme which is run by the Food Teachers Centre, in partnership with the Alaska Seafood Marketing Institute. Together they will deliver an unprecedented 20,000 fillets of wild Alaska salmon to schools for cookery students to prepare up and down the country.
The programme aims to ensure that every child gets a chance to prepare, cook and eat fish before they leave school. To support teachers, Alaska Seafood Marketing Institute and Food Teachers Centre have also developed sample lesson plans, a training workshop and video recipes by chef and former Masterchef winner Dhruv Baker. Both teachers and students are completing the online Alaska seafood training course which is a deep dive into the Alaskan fishing industry and the different species available from Alaska.  
Rebecca Wilson, Trade Director for Alaska Seafood in Northern Europe commented, “We are delighted to partner with the Food Teachers Centre for their Fish in Schools Hero Programme. We have been working with Fish In Schools Hero programme for over a year to get the Alaska salmon into students’ hands and we are pleased that students will finally get the opportunity to cook with it.”
Simon Gray, Senior Associate at the Food Teachers Centre said, “94% of our teachers surveyed in 2020 wanted their pupils to use different fish and not to be scared of trying something new, but less than half of them used fresh or frozen fish. This unique opportunity overcomes the obstacles teachers face with regards cost, sourcing fresh fish, and cooking skills in schools to introduce students to wild, sustainable, healthy and delicious fish. We’ve created training to build teachers’ confidence, recipes to make their lesson run smoothly and delivered high quality fish that schools will love to try. We are excited to see the difference this will make to young people in the future.”
Best wishes
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, News, Newsletters, Teaching

Food Teachers Centre January 2022 News

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Hello ,
Welcome back to the start of the new year and new school term.
We know that due to the ever changing situation with C19, there are on-going challenges with NEA and preparation for this year’s assessment. Please rest assured that we keep OFQUAL updated with the impact that this is having on GCSE Food and other examinations. You will find some valuable advice below and some workshops coming up to help you through this year’s exam topics.
We have decided that we can help more of you by using a grant we have received, so that if you enroll on one course, we will give you another one free. You can use this to extend your own training,to give free training to your colleagues and support staff such as technicians. Our training is already FREE to trainee teachers. If you enrolled on a course in December, you are included in this offer. More information is here.
2022 will be a very exciting year for our Community as part of the 2021-22 Facebook Community Accelerator. This program helps leaders harness the power of their community to turn impactful ideas into action. ONLY 130 participants were selected across nine regions across the world out of thousands of applicants. We are 1 of only 10 groups in the UK.
We have started 3 innovative programmes to support our teachers, including a fantastic volunteer initiative to get more help in your classrooms called “Kitchen Angels”  and a support package for new teachers who need a lot more help teaching our subject called “Fly Higher”.  More news very soon!

 

 

 

  
 
Assessment Contingency Arrangements 2022
Assessment contingency arrangements… a viewpoint

Information on a Food Teachers contingency arrangements for students entering GCSEs in summer 2022 in an effort to support and help at these times given;

  • Schools and colleges should systematically collect evidence should a Teacher Assessed Grade (TAG) be needed in the future.
  • It is suggested that centres do three assessments over this year and assessments should, as much as possible, fit in with your planned assessment points.
  • Assessments should be done under exam conditions where possible.
  • Advance assessment content information will be published no later than 7 February 2022
Please watch the video in the Food Teachers Centre closed group where Joe Mann provides an overview of his approach HERE
GCSE Exam topics will be released 7th Feb 2022
Look out for our special on-line meetings (14th-25th Feb) to discuss how to prepare for the 2022 exams for AQA, EDUQAS and OCR.
This will take place shortly after the exam topics are released and will include:
  • Run through the list of exam board topics given – clarify the topics and what they mean for spring term teaching
  • Suggested resources and revision techniques
  • Exam preparation
If you have concerns about GCSE teaching, check the CPD support you can sign up for HERE:
  • NEA Together (STILL ONLY £20)
  • Teaching for Higher NEA2 Grades
  • GCSE BOOST for grades 1-4
  • Top Marks Hospitality and Catering
 
Helping as many teachers as possible.
Enroll on one course and get another one free!
December 2021 until  18th Feb 2022
We have a wide range of on-line courses, from exam course support, to KS3 360,  Food Safety, Food Science and Technician Toolkit.
For all those who purchase a course* from December to February half term, we are offering a free 2nd course.  You can treat your technician, support another colleague, or extend your own knowledge. Once signed up, all our courses last for a full year. (*Excludes donation events).
HOW IT WORKS
This initiative is funded by Berridge Grant.
 
AQA Update GCSE Skills and recipes guidance
AQA UPDATE THEIR EXEMPLIFICATION FOR GCSE FPN PRACTICAL SKILLS/RECIPES LIST
As seen in our recent Community post – Many of you will be aware that we have been working with Frances Meek and Roy Ballam at British Nutrition Foundation conference and Jenny Ridgwell to make a case to update some of the GCSE skills lists that are used by exam boards. Some are a bit dated, not reflecting today’s diverse society, and encouraging too many high fat/sugar recipes.

We are pleased to say that AQA have been the first board to respond positively . They have

  • Reduced the number of high fat/sugar dishes (Millionaire shortbread was cited from the AQA spec.).
  • Included more culturally diverse food/foods from around the word.
  • Included more plant-based dishes.
The new AQA lists can be found at:
AQA | GCSE | Food Preparation and Nutrition | Assessment resources
Notes and guidance: Skill levels in food preparation

We are really pleased that the community has been listened too, and thank all AQA staff and examiners for keeping the GCSE modern and relevant.

     
CLEAPSS is still our recommended source of advice and guidance
With continued uncertainty and restrictions due to COVID 19, we recommend that you continue to follow the previous advice and guidance given by CLEAPSS. Please check their website here
Funding for teacher training
If you are wanting to become a qualified teacher, OR you are looking to do a Masters or further training to aid your teaching, scholarship grants for individuals are made by the All Saints Educational Trust. Please have a look at the website to register your interest and get application forms.
PLEASE FILL IN OUR FOOD TEACHING SURVEY!
Schools doing GCSE survey LINK here
Schools doing VOCATIONAL courses survey LINK here
To gain the support of  DfE and funders to bring you more support, resources and programmes, we often need to provide factual information about the isues that teachers face. We also need to prove that what we do is effective, so this survey will give us valuable insights and statistics.
There are 30 questions, taking about 15 minutes, so we do appreciate your time in filling it in.
CLICK BELOW FOR YOUR SURVEY
                            
INSPIRING PRESENTATIONS TO PUSH AQA STUDENTS TAKING THIS YEAR’S NEA
THESE VIDEOS BY PROFESSIONAL NUTRITIONISTS CAN BE USED:
  • as part of primary and seocndary research on needs of individuals,
  • during the trials phase to evaluate the best choice of recipes to meet needs,
  • as the students evaluate their final dishes against needs.
We ask for a small donation to access the recordings here. 
Donations are used to help us fund the website and newsletter.
                  
Our Resource Bank has moved – more new features!
Tunnocks Teacake Challenge 2021-22
Closing date 29th April
Tunnocks Teacake Challenge 2021-22  – Natural World Theme
This is a great challenge to set for one-off lessons, home learning and remote learning.
 
This year’s theme for the Tunnocls Teacake Food presentation challenge is NATURAL WORLD, with a focus on embracing diversity, sustainability and healthy eating.
Teachers enter a high quality photo of the student’s plate and entry form details. You can run a school wide competition and then submit school winners for each category. Categories are – under 14, 14+ and most novel . Check Food Teacher’s Centre Tunnock’s Teacake Challenge group for details and teaching resources.
 
10,000 students to receive Alaska Salmon in January! WOW!
Want to take part next time? REGISTER HERE
Have you discovered the GUIDES section in our group?
Check our new Guides for: 5 minute Guide to OFSTED DEPP DIVE, Open Evenings, Competitions and Awards… and much more……
And FREE support if you are ‘New to teaching KS3, GCSE, H&C or Home Cooking Skills’.
 

 

Our on-line training is different!

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

 

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

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

Food Teachers Centre December 2021 News

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Hello ,
As we approach the end of term, it gives us a chance to look back on what the community has achieved this year:
  • 7,800 teachers visiting our on-line community daily for professional support, advice and inspiration
  • 12,000+ followers and newsletter subscribers
  • 2078 teachers have taken part in our on line training programmes throughout 2020
  • 1600 doing practical skills courses with us
  • More than 300 teachers accessing training for a small donation or less than £20
  • 150 trainee teachers accessing free training courses and mentoring.
In our last newsletter we were proud to share that we’ve been selected to participate in the 2021-22 Facebook Community Accelerator, a program that helps leaders harness the power of their community to turn impactful ideas into action.
130 participants across nine regions across the world have been selected to participate. We are 1 of only 10 groups in the UK.
In 2022, we will begin 3 innovative programmes to support our teachers and we look forward to telling you all about them in the New Year, when we have all taken a well deserved Winter break and holiday.

 

 

 

  
 
Funding for teacher training
If you are wanting to become a qualified teacher, OR you are looking to do a Masters or further training to aid your teaching, scholarship grants for individuals are made by the All Saints Educational Trust. Please have a look at the website to register your interest and get application forms.
Advice on Cake Bake Sales
Food supplied, sold or provided at charity or community events, such as street parties, school fetes or fundraisers, must comply with food law and be safe to eat. 
If you handle, prepare, store and serve food occasionally and on a small scale, you do not need to register.
From 1st October 2021, new allergen labelling requirements were applied to a category of food called prepacked for direct sale (PPDS) known as Natasha’s Law. 14 Allergens
PPDS food is food that is packed on the same site as which it is sold (this includes mobile premises used by the same business) before the customer orders it.
Cakes
You can serve home-made cakes at community events. They should be safe to eat if:
  • a recipe from a reputable source is used
  • the people who make them follow good food
    hygiene advice
  • the cakes are stored and transported safely
Making and transporting cakes
If you make a cake at home:
  • use recipes from reputable sources
  • always wash your hands before preparing food
  • make sure that surfaces, bowls, utensils, and
    any other equipment are clean
  • don’t use raw eggs in anything that won’t be
    thoroughly cooked, such as icing or mousse
  • keep cheesecakes and any cakes or desserts
    containing fresh cream in the fridge
  • store cakes in a clean, sealable container,
    away from raw foods
On the day, when you bring in cakes from home or run the stall, you should:
  • transport cakes in a clean, sealable container
  • make sure that cheesecake and any cakes or
    desserts containing fresh cream are left out of the fridge for the
    shortest time possible, ideally not longer than 4 hours
  • when handling cakes use tongs or a cake slice
Storing cakes 
You can keep cakes and baked goods with high sugar content in:
  • airtight containers – this will prevent mould
    growth through absorption of moisture from the atmosphere
  • the fridge – cakes will last for longer,
    but their quality may be affected
Any cakes with high moisture additions, such as cream added after baking, should not be left at room temperature. They must be stored chilled (in the fridge) and eaten within the use-by date of the added product.
There are some types of icing, such as ganache and buttercream, that can be kept outside the fridge. It’s best to store them somewhere cool and dry. Check the guidelines for storage of the particular icing product you will be using.
OFQUAL exam topics will be released 7th Feb 2022
Look out for our special on-line meetings to discuss how to prepare for the 2022 exams for AQA, EDUQAS, OCR and WJEC H&C.
This will take place shortly after the exam topics are released and will include:
  • Run through the list of exam board topics given – clarify the topics and what they mean for spring term teaching
  • Suggested resources and revision techniques
  • Exam preparation
If you have concerns about GCSE teaching, check the CPD support you can sign up for HERE:
  • NEA Together (STILL ONLY £20)
  • Teaching for Higher NEA2 Grades
  • GCSE BOOST for grades 1-4
  • Top Marks Hospitality and Catering
 
PLEASE FILL IN OUR FOOD TEACHING SURVEY!
Schools doing GCSE survey LINK here
Schools doing VOCATIONAL courses survey LINK here
To gain the support of  DfE and funders to bring you more support, resources and programmes, we often need to provide factual information about the isues that teachers face. We also need to prove that what we do is effective, so this survey will give us valuable insights and statistics.
There are 30 questions, taking about 15 minutes, so we do appreciate your time in filling it in.
CLICK BELOW FOR YOUR SURVEY
                            
NUTRITION SCHOOL FOR STUDENTS
It does not matter which stage of assessment your students are at, these recorded presentations will be super-useful.
 
We recorded two presentations by professional nutritionists. One for cardiovascular health and the other for children’s healthy eating.
You can use these recordings to support NEA and gain extra marks, for example:
  • as part of primary and seocndary research on needs of individuals,
  • during the trials phase to evaluate the best choice of recipes to meet needs,
  • as the students evaluate their final dishes against needs.
We ask for a small donation to access the recordings here. 
Donations are used to help us fund the website and newsletter.
                  
Other great features
Whilst this presentation is aimed at Y11 students, we are happy for Y10, or other exam courses such as Health and Social Care, Y12-13 Food Science and Nutrition to join as well (if there is capacity) or make use of the recording.
You can also use this video to support options evenings. It will bring to life the work on professional nutritionists and showcase many interesting career opportunities and pathways available.
Our Resource Bank has moved – more new features!
Tunnocks Teacake Challenge 2021-22
Tunnocks Teacake Challenge 2021-22  – Natural World Theme
 
Tunnock’s have very kindly offered to sponsor a Challenge again this year. This will be launched in the Facebook group the next few days.  We ran a poll to give you the opportunity members to vote for a theme. There was an outright favourite in the theme of NATURAL WORLD.
This will focus on embracing diversity, sustainability and healthy eating.
Teachers will be asked to enter a high quality photo of the student’s plate and entry form details. You may wish to run an  internal competition and submit school winners for each category. Categories are – under 14, 14+ and most novel . Check Food Teacher’s Centre Tunnock’s Teacake Challenge group for more details shortly.
 
Mussel Power in 200 schools as 2 tonnes of mussels are delivered in November.
Want to take part next time? REGISTER HERE
“Can we order two tonnes of mussels please, and could you deliver them to 200 schools? We know that delivery might be quite tricky right now, but any chance?” 
 
This was the request that Simon Gray put to the fish industry.  He was overwhelmed with the positive response and ‘can do’ approach.
 
“Mussels are one of the most under-utilised shellfish in this country, so we are getting young people to try them in the safe, positive environment of their food and nutrition lessons.  This would not have been possible without the amazing industry partners offering to support this so that there is no cost to schools. Schools are super excited and hugely grateful for Sarah’s (Offshore Shellfish) generous gift and in awe of the logistical processing and delivery challenges navigated so expertly by Matt and Pat (Fowey Shellfish, and M&J Seafood).”  
Offshore Shellfish kindly donated 2 tonnes of grade ‘A’ rope grown mussels.
Sarah Holmyard, (Head of Sales and Marketing):
“We are delighted to support the Fish in School Heroes programme by supplying our mussels for thousands of school children to try. It is so important for children to have access to foods they may not otherwise try and be the next generation of seafood enthusiasts. Mussels are so quick and simple to cook, are great for you, and great for the environment so are perfect for the children to try”.
To take part next time  please register here.
NB. You have to be in the UK and a Food Teachers centre member to be considered to receive fish.
 
Have you discovered the GUIDES section in our group?
Check our new Guides for Festive Fare, 5 minute Guide to OFSTED DEPP DIVE, Open Evenings, Competitions and Awards… and much more……
And FREE support if you are ‘New to teaching KS3, GCSE, H&C or Home Cooking Skills’.
 

 

Our on-line training is different!

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

 

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

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

Food Teachers Centre September 2021 News

Posted on by by
 
Food Teachers Centre
September 2021 News
Hello ,
Watch this food teaching community grow with great times ahead!
We are proud to share that we’ve been selected to participate in the 2021-22 Facebook Community Accelerator, a program that helps leaders harness the power of their community to turn impactful ideas into action. 130 participants across nine regions across the world have been selected to participate. We are 1 of only 10 groups in the UK.
We’re excited for the opportunity to learn, grow and scale our impact! Check out the entire handpicked cohort here.
I am personally enormously proud to have been chosen by Facebook to take part in the Accelerator programme. It is recognition for how successful our community is in providing for the needs of teachers. It will give us the opportunity to do new things that are desperately needed and secure a great future for the group. The past 8 years since we created the group have been exciting and hard work, our success is due to EVERYONE in it – the kindness and generosity that you show in helping others each day. But I also pay tribute to the tireless team that work behind the scenes, keeping the advice high quality, providing worthwhile events and training, giving up their time to attend meetings to be that national voice for you and relentlessly seeking new opportunities and partners to get the help we all need in our classrooms.
We have many plans, we now have the support of the global Facebook team, and anything is possible – how good does that feel as we emerge out of the tough 2 years? This gives us hope and help, so much to look forward to. We are keen to know how we can help you best and will do regular updates. In the meantime, celebrate with us, being part of this fantastic community
And
Watch this space

 

 

 

  

 
 
OFQUAL ANNOUNCEMENTS FOR 2022
If you have concerns about GCSE teaching, check the CPD support you can sign up for HERE:
  • NEA Together (STILL ONLY £20)
  • Teaching for Higher NEA2 Grades
  • GCSE BOOST for grades 1-4
 
1. OFQUAL published the analysis and decisions documents following joint consultation with DfE on proposed changes to assessment  2022.
 
It has been agreed to release in advance topics for the summer 2022 exams on 7th Feb, by each exam board.
 
They ask you what you want to happen if there are no exams again next year (last resort) – Do you want the same system as they year?
The consultation will close on 13 October and we would encourage you to respond formally.
 
3. OFQUAL previously announced NEA 2021-22 ARRANGEMENTS  
  • Remove
    NEA1 and permit an earlier release of NEA2. As a consequence, students
    might not be able to demonstrate all of the skills and techniques listed
    in the subject content.
  • To
    reduce the requirements for NEA2 to 2 dishes to be completed within 3
    hours to allow for students to use complex processes such as baking,
    lamination, making ice-cream and to accommodate public health
    restrictions.
PLEASE FILL IN OUR RESULTS SURVEY!
GCSE EXAM Results survey LINK here
VOCATIONAL Course Exam Results survey LINK here
The Community has been going for 8 years and developed successfully beyond anything we ever imagined.  But our success is anecdotal taken from what you tell us and some evaluation evidence of our events.  As a team of unpaid volunteers we want to make sure that the community continues to be what teachers need.  To do so, we would like your feedback.  In addition, so that we can gain the support of others and bring you more programmes and resources, we often need to prove that what we do is effective for teachers, so this survey will give us valuable insights and statistics to take to partners.
No school or teacher will be identified from any information or comments.  Your personal information will be kept securely.
There are 30 questions, taking about 15 minutes, so we do appreciate your time in filling it in.
CLICK BELOW FOR YOUR SURVEY
 
 
NUTRITION SCHOOL FOR STUDENTS
There are two presentations in November for students (VIA THEIR TEACHERS), with professional nutritionists. One for cardiovascular health and the other for children’s healthy eating.
We ask for a donation to attend…….
Or to get a copy of the video as it’s also recorded!
Thurs 4th Nov 12-1pm   
Cardiovascular  Heart Health with Sarah Lyster, RNutr.
More information on Facebook  and booking link is here. 
 
Thurs 18th Nov 12-1pm  
Healthy Eating for Young Children with Zoe Griffiths, RNutr.
More information on Facebook  and booking link is here. 
                  
 
A one-hour live presentation, with Q&A by a professional nutritionist. Teachers can join from their classroom or opt for recording to use.
  • Capacity for 100 classes to join us live from the classroom (Students can only join through their teacher)
  • Recorded so that ANY class can catch up at any time, reaching 30,000 students

We hope that this helps Y11 by:

  • Giving them the opportunity for more engaging primary and secondary research,
  • Providing accessible, relevant, and up to date information,
  • Clarifying and exploring healthy eating guidelines for young children  and cardiovascular health isues to bring assessment to life
  • Encouraging them to apply to what they find out in the choice of appropriate dishes improving their marks.
  • We encourage your students to prepare questions in advance, and submit them to us, as there will be a substantial Q&A section.
Agenda
  • What is a Nutritionist? (5 mins)
  • (4th Nov) Heart Health OR (18th Nov) Healthy Eating Guidelines for Young Children (15 mins)
  • Q&A (30 mins)
  • Summing up – important areas to consider (5 mins)
 
Other great features
Whilst this presentation is aimed at Y11 students, we are happy for Y10, or other exam courses such as Health and Social Care, Y12-13 Food Science and Nutrition to join as well (if there is capacity) or make use of the recording.
You can also use this video to support options evenings. It will bring to life the work on professional nutritionists and showcase many interesting career opportunities and pathways available.
This event has been made possible by kind donations from the Food Teachers Centre group, but we welcome further donations to our fundraiser, so that we can host more events such as these.
Our Resource Bank is moving – more new features!
The Resource Bank is moving and updating
 
1.      What is the Resource Bank?
These are Facebook files uploaded and categorised in Cloud Storage to make topics easier to find. You can also access from school (where Facebook is blocked for example).
2.      What Cloud storage do we use?
 
a) Dropbox  – In the past we have used Dropbox with 2GB of free storage. Now, the Resource Bank is bigger than 2GB you would have to purchase an annual Dropbox subscription, but then you can store up to 2TB for about £90. This is a great facility as it means you can save securely AND access all of your documents, pictures etc. on any device from anywhere with WIFI.  And if your computer is broken, lost or stolen, everything is safe.
b ) Google Drive – if you do not want to subscribe to Dropbox, don’t worry, you can access the SAME Resource Bank on Google Drive, with up to 15GB free storage.
3.      How do I register for this year?
We will not be uploading anymore files to the old location, so you need to re-register for the new Resource Bank .
4.      What if I don’t want to register for this?
No problem, you can find shared files in the Facebook group and you can create your own archive of the ones you want.
5.      How do I add my files to the Resource Bank?
Please upload to the Facebook group, or send it to Suzanne Gray HERE. What is really helpful, is if the file is given a name which indicates the content, exam board and year group.
Tunnocks Teacake Challenge 2021-22
Tunnocks Teacake Challenge 2021-22  – Natural World Theme
 
Tunnock’s have very kindly offered to sponsor a Challenge again this year. This will be launched in the Facebook group the next few days.  We ran a poll to give you the opportunity members to vote for a theme. There was an outright favourite in the theme of NATURAL WORLD.
This will focus on embracing diversity, sustainability and healthy eating.
Teachers will be asked to enter a high quality photo of the student’s plate and entry form details. You may wish to run an  internal competition and submit school winners for each category. Categories are – under 14, 14+ and most novel . Check Food Teacher’s Centre Tunnock’s Teacake Challenge group for more details shortly.
 
Are you registered for our FREE FISH HERO programme?
As we start the third year, we are super pleased to announce continued support from our funders (Fishmonger’s Charitable Trust). They have been very excited to see how schools have increased the amount of fish being taught and tried by students. They were hugely grateful for us transforming the face to face training into on-line workshops during C19, as these exceeded all planned attendance and meant many more schools were involved than previously planned.
As a result of this success, we can continue to provide you with support via our on-line training room. All schools requesting to join the on-line training can be accommodated.
In addition, this year we will have some limited opportunities for some schools to receive and use fish supplied directly as we continue to test the best way to get fish into schools. The logistics with the current delivery driver shortage and Brexit issues have made this enormously challenging.  You may have seen already that we have been testing sending FREE Salmon, Mussels and other sustainable fish into our schools. We may also be able to run a student masterclass in your school.
NB. You have to be in the UK and a Food Teachers centre member to be considered to receive fish.
 
Coming soon!
 
Have you discovered the GUIDES section in our group?
Check our new Guides for Open Evenings, Black History Month, Competitions and Awards… and much more……
And FREE support if you are ‘New to teaching KS3, GCSE, H&C or Home Cooking Skills’.
 

 

Our on-line training is different!

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

 

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

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

Food Teachers Centre GCSE Results August ’21

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

 

 

 

 

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

 

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

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

 

Our on-line training is different!

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

 

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

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

Food Teachers Centre July 2021 News

Posted on by by
 
July 2021 News
Hello ,

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

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

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

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

  

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

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

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

Fish In School Hero competition
closing date 1st July 2021
 
 
 

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

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

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

Food Teachers Centre June 2021 News

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

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

  
 
 
 
 
 
 
Hands Up for Hand Hygiene
 
Hands Up For Hand Hygiene is an exciting set of teacher resources created to engage young minds about the importance of thorough hand washing and sanitising.  
 
Designed as a computer game style mission, the campaign calls on pupils to create an informative poster explaining why hand hygiene is so crucial.  With a challenge to ‘spread the word, not the germs’, children are empowered to raise awareness of the importance of good hand hygiene among their peers.  
 
Enter by 30th June for a chance to win prizes for pupils and your school! 
 
Why get involved?  
  • Great summer-term activity pack available for free download, ideal for children aged 8-12 years old.  
  • Featuring a teacher presentation, video and design-a-poster template, the resources speak to children in their language – computer games!   
  • The animated video explains the importance of good hand hygiene to the next generation in a fun and friendly way.  
  • £100 Amazon vouchers to be won to spend on the class of the winning poster designer.  
  • There are prizes for schools on offer too.  Submit your class’ poster designs to be in with a chance to win a full suite of premium Rubbermaid Commercial Products (RCP) hand hygiene products for your school. The prize includes soap dispensers for washrooms, along with hand sanitiser dispensers and a six-month supply of RCP refills.* 
 
How to get involved 
Act fast! The deadline for competition entries is 30th June.   
  • The competition is open here.  You’ll find all the resources you need, as well as instructions on how to enter.   
  • Share the link with anyone you think would be interested at your school.  Hands Up For Hand Hygiene could also make the basis of a great assembly to bring even more children on board.   
  • Completed posters need to be submitted by 30th June to be entered into the competition. 
 
*T&C’s apply. For more information visit Rubbermaid.eu. 
 
 
Do you need to gain or update your Food Safety in Classrooms accreditation this summer?.
 
We have two training options:
 
1. Join us On Line LIVE to complete your training in one day
(on TUESDAY July 13th 2021)    MORE INFO
 
OR
 
2. Go at your own pace over a few days to suit (Choose ticket marked ‘2020-2021’) MORE INFO
 
 
 
This On LINE COURSE includes award of Level 2 Food Safety AND accreditation for the national recognised framework for food teaching standards SECTION 9.1 to 9.6 ‘Implementing good hygiene and safety’ (listed in ‘Food teaching in secondary schools: A framework of knowledge and skills’ 2015 Public Health England, British Nutrition Foundation and Department for Education). Download this framework Here
 
This course is designed for all who teach and support in food activities in school, this includes teachers, technicians, teaching assistants / higher-level teaching assistants, trainee teachers, special needs support staff and cookery club leaders.Everyone who works with food has a special responsibility for safeguarding the health and well-being of their learners. This course also helps your school meet Ofsted requirements for ‘safeguarding’.
Check NEU standards here
 
This course is designed specifically for those working in schools; as it delivers the Level 2 content with school examples to make it relevant to your everyday work. It also helps you teach elements of food safety confidently at KS3-KS5.
 
Make a case for compulsory food safety training
If you need to make case for your training, please attached the following NEU Standards to your training bid to your school leadership team.
 
NEU state: It is essential that staff delivering food technology lessons have received appropriate training in health and safety issues. Section 2 of the Health and Safety at Work etc Act 1974 requires that employees receive appropriate health and safety instruction and training. Teachers who have qualified in the subject will have received some such instruction as part of their initial teacher training. Non-specialists, however, should be provided with specific health and safety training for food technology teaching – whether in a primary or secondary context.
 
Reviews by teachers
“The course excelled in covering Health and Safety and the new Food and Nutrition requirements. I was also very impressed with the presentation pack to refer to later.”

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

“The best CPD for food teachers”
 

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

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

Food Teachers Centre May 2021 News

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

 

 

 

  
 

 

 

Exam arrangements 2022
OFQUAL CONSULTATION CLOSES THIS FRIDAY

 

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

 

 

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

 

 

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

 

 

 

 

Teacher Assessment event recorded for CATCHUP

 

 
Teacher Assessment (Food) 2021 – on line ticket

 

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

 
Do you need to gain or update your Food Safety in Classrooms accreditation this summer?.
We have two training options:
1. Join us On Line LIVE to complete your training in one day
(on TUESDAY July 13th 2021)    MORE INFO
OR
2. Go at your own pace over a few days to suit (Choose ticket marked ‘2020-2021’) MORE INFO
 
This On LINE COURSE includes award of Level 2 Food Safety AND accreditation for the national recognised framework for food teaching standards SECTION 9.1 to 9.6 ‘Implementing good hygiene and safety’ (listed in ‘Food teaching in secondary schools: A framework of knowledge and skills’ 2015 Public Health England, British Nutrition Foundation and Department for Education). Download this framework Here
This course is designed for all who teach and support in food activities in school, this includes teachers, technicians, teaching assistants / higher-level teaching assistants, trainee teachers, special needs support staff and cookery club leaders.Everyone who works with food has a special responsibility for safeguarding the health and well-being of their learners. This course also helps your school meet Ofsted requirements for ‘safeguarding’.
Check NEU standards here
This course is designed specifically for those working in schools; as it delivers the Level 2 content with school examples to make it relevant to your everyday work. It also helps you teach elements of food safety confidently at KS3-KS5.
 
Make a case for compulsory food safety training
If you need to make case for your training, please attached the following NEU Standards to your training bid to your school leadership team.
NEU state: It is essential that staff delivering food technology lessons have received appropriate training in health and safety issues. Section 2 of the Health and Safety at Work etc Act 1974 requires that employees receive appropriate health and safety instruction and training. Teachers who have qualified in the subject will have received some such instruction as part of their initial teacher training. Non-specialists, however, should be provided with specific health and safety training for food technology teaching – whether in a primary or secondary context.
Reviews by teachers
“The course excelled in covering Health and Safety and the new Food and Nutrition requirements. I was also very impressed with the presentation pack to refer to later.”
 
“Gave me a chance to clarify so many issues (time to think with lots of practical advice from subject specialist experts).”
 
“The best CPD for food teachers”

 

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

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

 

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

 

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

 

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

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

 

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

Food Teachers Centre April 2021 News

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

 

 

 

  
 

 

Consolidate learning, reinforce skills and prepare for exams

 

 

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

 

 

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

 

 
Teacher Assessment (Food) 2021 – on line ticket

 

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

 

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

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

 

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

 

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

 

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

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

 

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

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

 

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

 

 

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

 

 

 

 

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

 

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

 

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

Food Teachers Centre March 2021 News

Posted on by by
 
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
 
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