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April Newsletter

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Food Teachers Centre
April 2026 Newsletter

 

 
Dear
Welcome to our April newsletter. Our focus this month is around bursaries and training, your opportunity to have ‘your say’ in our survey and the government’s progress 8 consultation, and a reminder about the Tunnock’s Teacake Challenge and the FTC Resource bank.

 

Apply for a Bursary to help
fund your training

 
Our new funding partner means that we can bring our community low cost or free training to over 700 teachers who need it this year. We know that budgets are tight in schools, and that non-specialists and new teachers need practical and affordable training (on-line and face to face).
How to apply
In 2026 we are offering:
  • Food Teacher Day June 2026 – £20 – no bursary application required, see booking page
  • Foundations in Food – one day practical training usually £250, with Bursary £50 (48 places)
  • Affordable Food Lessons for All – on demand on-line training, with Bursary £20 (100 places)
  • Vegan High-Level Skills – on demand on-line training, with Bursary £50 (100 places)
  • 360 Food training for KS3 – on demand on-line training, with Bursary FREE (60 places)
 
If you would like to apply for a Bursary, please find out  how to sign up here to receive the codes to access the courses listed. This is only open to members of the Food Teachers Centre Communty.
 
Your application should provide us with information about your CPD or training needs (why you need a Bursary) and after training you should complete a feedback form so that we can communicate the impact of the Bursary.
 
WITH GRATEFUL THANKS to Nutritional Wellbeing Foundation – an independent UK grantmaker dedicated to improving public health through better nutrition. By funding innovative, evidence-based initiatives, the Foundation works to strengthen nutritional understanding and expand access to healthy food, with a particular focus on young people and health systems. From transforming food culture in secondary schools to influencing national policy, NWF backs practical programmes designed to reduce diet-related ill health and foster healthier environments across the UK.
Tip!
Need advice on how to bid for CPD budget and time? Check out our ‘tips summary’ for advice and suggestions – you deserve it! Click here. 

 

Take part in the Progress 8 Consultation

 
There may be trouble ahead for food education in schools!
Neither science nor creative! Falling between the cracks!
 
Open consultation – Key stage 4 performance measures and targeted RISE extension
 
RESPOND BY 4 May 2026
 
The Department for Education (DfE) has proposed changes to Progress 8 (the school accountability measure) that aim to widen curriculum breadth. However, the detail shows this could come at the cost of subjects excluded from the DfE’s ‘breadth’ list.
In response to the reformed progress 8 calculation, schools will be pushed to redesign their key stage 4 curriculum. It is a likely consequence that this will limit pupil’s choice to groups of subjects.
  • GCSE Food is not included in the ‘breadth’ list of subjects, despite D&T being included.
  • This change risks a significant decline in the uptake of food, which in turn threatens the resources, staffing, and long‑term viability of high‑quality key stage 3 food education.
  • At a time when knowledge of nutrition, food science, and practical life skills are more vital than ever, it is essential that accountability measures do not marginalise a subject that plays such a crucial role in supporting pupils’ wellbeing, future independence and potential career prospects.
The Department for Education (DfE) is seeking views on proposals to change the key stage 4 academic performance measures. Specifically, they are consulting on a revised Progress 8 curriculum model.  This means that the existing ‘EBACC’ model will be replaced with a new model.
 
The diagram below show how English, maths and science will now have their own separate slots, with 2 additional GCSE’s coming from a list of subjects that provide ‘breadth’. The final 2 qualifications in ‘choice’ slots, contain all other subjects and all vocational courses from the Department for Education (DfE) approved list.
 
Subjects in the ‘CHOICE’ SLOT – a very large range of popular competing subjects, vocational choices, but also additional English and sciences.
 
For more information see Food Teachers Centre  briefing note HERE
New progress 8 measure – for first use with current year 8 students (GCSE in 2029)

 

Food Teacher Centre survey closes soon!

 

The position of food teaching is constantly evolving, and we wish for food education to have a strong position in schools for the future.

We are concerned about the impact of some of the proposals and we hope YOU can provide information about food education in your school so that we can present this to Department for Education. All information will be kept anonymous.
We want your voice heard and we want government to listen about what you think on several proposals that will affect what you teach and your career.
Do you have just 5 mins?  There’s just 14 questions.
Many thanks in advance for your support. This survey closes on Friday 24 April 2026 – 5pm. Click here to take part!

 

 

In-person food training – teachers, technicans and support staff

 
Food Safety in Classrooms – 7 May, Harrow
Gain confidence, meet requirements, and bring food safety to life in your classroom.
This practical, school-focused course not only awards you a Level 2 / Foundation Food Safety qualification, but also provides accreditation aligned with nationally recognised food teaching standards.
Designed specifically for school settings, the training uses real classroom examples, so everything you learn is immediately relevant and ready to apply. Walk away feeling confident, compliant, and better equipped to manage food safety in your lessons. Click here for details and booking.
Food Technician and Support Staff –10 June, Heathfield
A dedicated day just for you, because great food teaching starts with great support.
Join fellow secondary food technicians and support staff for a hands-on, practical day packed with top tips, shared experiences, and tried-and-tested strategies.
You’ll leave with new ideas, practical solutions, and resources to make your role easier and more effective – plus the chance to connect with others who understand your day-to-day challenges. Collaborate, learn, and feel inspired in a supportive environment. Click here for details and booking.
Foundations in Food – 10 June (Bradford), 3 July (Crawley) and 3 Oct (London)
New to teaching food? Not a specialist? This course is your perfect starting point.
Build your confidence with a course designed to help you teach food at KS3 with clarity and ease. You’ll explore effective teaching approaches, while gaining practical strategies to ensure lessons run smoothly.
The day includes:
  • Essential nutrition and health & safety knowledge
  • Guidance on planning demonstrations and practical lessons
  • A hands-on session to develop key student skills
  • Ready-to-use resources you can take straight into the classroom
Leave feeling prepared, supported, and ready to deliver engaging food lessons.
Fish Heroes – multiple dates in England and Wales
We’ve FREE places available for Food Teacher Centre members on our #FishHeroes training day. Join us and …
🔪 learn fish knife skills
🧑‍🍳 cook different fish dishes
🐟 boost your fish knowledge
📚 access resources
For details, click here.
Tip! Need to set cover? Check out Guide 17 in the Food Teachers Centre Facebook Group for ideas and suggestions!
Tip!
Need advice on how to bid for CPD budget and time? Check out our ‘tips summary’ for advice and suggestions – you deserve it! Click here. 

 

Tunnocks Teacake Challenge 2026

 
The Tunnock’s Teacake Challenge theme for 2026 is “Around the World in a Bite”.
 
All the resources to help you deliver the challenge can be found in the guides section of the Food Teachers Centre Tunnock’s Teacake Closed Facebook Competition Group (This group is only available if you are a Food Teachers Centre member): CLICK HERE and on the Google drive: CLICK HERE.
Use the challenge to teach presentation skills to your students and reward them at the same time by downloading certificates: CLICK HERE
Enter your best students work into the national competition for a chance to win a prize awarded by Tunnock’s themselves.
There are three categories:
  • Over 14
  • Under 14
  • Most novel
There will be one winner from each category plus an overall challenge winner. Find out how to enter: CLICK HERE.
All entries are published in a fabulous book produced each year once the results have been announced. To purchase a copy of last year’s book: CLICK HERE.
Excellent for a no bake end of term activity or 1st lesson back after a break. Why not plan it into your scheme of work?
Closing date 1st June 2026
Already completed the challenge? Don’t delay, enter today on the Tunnock’s Teacake Facebook page: CLICK HERE (This group is only available if you are a Food Teachers Centre member)
Good luck and have fun!
Food Teacher Day

 

“One mission – many classrooms”

 

Bookings are open! 
 
Friday 26th June, 9.30-2pm
only £20

 

 
Food Teacher Day: One mission, many classrooms
The event celebrates the important work and impact of secondary school food teachers, ensuring that children and young people have inspiring food experiences! It provides an opportunity, at a local level (but delivered nationally), to learn, share and interact together. There will be updates about the national food teaching agenda, consideration for looking beyond what we currently teach, and exploration of food teaching strategies.
The event has three key elements:
  1. Curriculum
    review impact ➡️ have courage with your
    curriculum
  1. Look
    beyond what you currently teach ➡️ tackling contentious or
    debatable issues
  1. Action
    plan for positive food lessons ➡️ addressing issues with
    practical solutions
The event is being hosted regionally (60+ locations!), so check where is close to you, and will be delivered via online presentations and teacher activities.
  • Only
    £20 to attend, plus all recorded for catch up.
  • The
    event starts at 9:30am and finishes at 2pm.
  • Note:
    Each host teacher and their school has its own arrangements for parking,
    arrival and lunch – please read before you book.
Programme
 
Session 1: Curriculum review impact
 
  • Curriculum
    review – What do we know? How can we prepare?
  • Curriculum,
    lesson & recipe diversity
  • Food
    education and whole school
  • Discussion
    and group activity
Session 2: Look beyond what you currently teach
 
  • Impact
    of social media and nutrition understanding
  • Food
    issues, including Ultra Processed Foods
  • AI
    in education – safety and ethical considerations
  • Discussion
    and group activity
Session 3: Action plan for positive food lessons
 
  • 60
    minutes or less
  • Increasing
    class sizes
  • Managing
    the food and nutrition budget
  • Planning
    your KS3
  • Practical
    approaches to practical lessons
  • Discussion
    and group activity
Each section will comprise a series of presentations broadcast nationally, with discussion and activity conducted locally.
1. Chose your closest venue- 
 
Where can you meet your regions food and nutrition teachers?
Live Map View – CLICK HERE or on the map below.
 
2. Or book using this list
 
Area    
DIRECT BOOKING LINK
 
Wales, West of England, South-West
 
Newport, Wales
CLICK
HERE
 
Gowerton, Swansea, Wales
CLICK
HERE
 
Bower Ashton, Bristol
CLICK
HERE
 
Gloucester, Gloucestershire
CLICK
HERE
 
Shrewsbury, Shropshire
CLICK
HERE
 
Pontesbury, Shropshire
CLICK
HERE
 
Taunton, Somerset
CLICK
HERE
 
Yeovil, Somerset
CLICK
HERE
 
Exeter, Devon
CLICK
HERE
 
 
Truro, Cornwall
CLICK
HERE
 
 North-West
 
Blackpool, Lancashire
CLICK
HERE
 
 
Wirral, Merseyside
CLICK HERE
 
Central Manchester
CLICK
HERE
 
 
Urmston, Manchester
CLICK
HERE
 
Bury, Manchester
CLICK HERE
 
 
Rochdale,Manchester
 CLICK HERE
Crewe, Cheshire
CLICK
HERE
 
Warrington, Cheshire
CLICK
HERE
 
Helsby, Cheshire
CLICK
HERE
 
 
Preston, Lancashire
CLICK
HERE
 
 
North East
 
Gosforth, Newcastle-U-Tyne
CLICK
HERE
 
 
Sunderland, Tyne & Wear
CLICK
HERE
 
 
Mirfield, West Yorkshire
CLICK HERE
 
 
Harrogate, North Yorkshire
CLICK
HERE
 
Middlesborough, North Yorkshire
CLICK
HERE
 
Malton, North Yorkshire
CLICK
HERE
 
 
York, North Yorkshire
CLICK
HERE
 
 
Sheffield, South Yorkshire
CLICK
HERE
 
 
Doncaster, South Yorkshire
CLICK
HERE
 
 
 South, South- East England, London Surrey, Kent
 
Didcot, Oxfordshire
CLICK
HERE
 
 
Oxford, Oxfordshire
CLICK HERE
 
 
Buckingham
CLICK
HERE
 
 
Bracknell, Berkshire
CLICK
HERE
 
 
Rickmansworth, Hertfordshire
CLICK
HERE
 
Batford, Harpenden, Hertfordshire
CLICK
HERE
 
 
Harpenden, Hertfordshire
CLICK
HERE
 
 
Ilford, East London
CLICK
HERE
 
 
Harrow, London
CLICK
HERE
 
 
Barnet, North West London
CLICK
HERE
 
 
Shepperton, Middlesex
CLICK
HERE
 
 
Croydon, Surrey
CLICK
HERE
 
 
Purley, Sutton, South. London
CLICK
HERE
 
 
Guildford, Surrey
CLICK
HERE
 
 
Maidstone, Kent
CLICK
HERE
 
 
Sevenoaks, Kent
CLICK HERE
 
 
East of England, Essex
 
Sleaford, Lincolnshire
CLICK
HERE
 
 
Grimsby, Lincolnshire
 CLICK HERE
Dereham, Norfolk
CLICK
HERE
 
 
Northstowe, Cambridge
CLICK
HERE
 
 
Cambridge, Cambridgeshire
CLICK
HERE
 
 
Huntingdon, Cambridgeshire
CLICK
HERE
 
 
Chelmsford , Essex
CLICK
HERE
 
 
Rochford, Essex
CLICK
HERE
 
 Midlands
 
Long Eaton, Derbyshire
CLICK
HERE
 
 
Swadlincote, Derbyshire
CLICK
HERE
 
 
Coventry, West Midlands
CLICK
HERE
 
 
Derby, Derbyshire
CLICK
HERE
 
Hampshire, Sussex
 
Waterlooville, Hampshire
CLICK HERE
 
 
Whitchurch, Hampshire
CLICK
HERE
 
 
Southampton, Hampshire
CLICK HERE
 
 
Peacehaven, East Sussex
CLICK
HERE
 
Horsham, West Sussex
CLICK
HERE
 
Be part of this very special day
ONLY £20 – more information CLICK HERE
The Food Teacher Day 2026 is brought to you with financial support from the Nutritional Wellbeing Foundation.
Live Meetings for Hospitality and Catering
and GCSE BOOST
We’d like to invite you to our upcoming meetings.
These are free to those teachers already signed up for this year’s Top Marks H&C training  and GCSE BOOST – you will find details in the course chat forum and in your email. No need to book in advance, just come!
Or if you are not already joined up, you can still do so here, access is unlimited and includes these meetings plus all the ‘on demand content’. Sign up HERE
Upcoming LIVE MEETINGS
Tuesday
21st April 2026 7pm
Raising
Achievement / Support Students Achieve well in Unit 1 Exam 
As we
approach the exam season this session will cover revision strategies, exam
techniques and top tips around supporting students to access exam questions
and increase marks scored.
Tuesday
12th May 2026 7pm
Retrieval
Practice in Hospitality and Catering 
This
short session will cover retrieval practice within Hospitality and Catering
and supporting students to think harder.
Wednesday
17th June 7pm
Thinking
Ahead – Planning for Learning and Progress (new cohort) 
As we
move towards the summer we start to consider planning for the year ahead and
new cohort of students studying Hospitality and Catering.  This session
will look at a sequencing, content coverage and top tips in supporting
students to gain a knowledge and understanding of Hospitality and
Catering
GCSE BOOST – Supporting Grades 1-4
 
Join our live session looking at examination techniques for your lower ability learners.
Thursday 16th April 7pm
  • Understanding command words
  • Tackling higher mark questions
  • Using command words
All of this is included within the training, you have unlimited access, and access to a 24-7 chat forum to ask us questions.
A spotlight on ‘spotlights’!
Have you attended our free Spotlight sessions? These sessions cover many varied subjects and offer teachers the opportunity to hear from experts in their field and to ask questions.
You can find details of up and coming sessions in the ‘events’ tabs of the Food Teachers Centre Facebook group. They are usually broadcast in the Facebook group on a Thursday, 7pm.
Coming soon:
  • Nutritional analysis, 16 April
  • Where food comes from, 14 May
All previous spotlights can be viewed in the group (go to guide 31 for the complete list, which also includes other resources).
Previous sessions include:
  • FTC Food Teacher Day – One mission, many classrooms
  • Quorn PRO competition
  • Tunnocks Teacake Competition
  • Science through the context of food
  • Careers and University courses in nutrition
  • Support for pupils with additional needs
  • WJEC L3 Alternative academic qualifications
  • Sustainability resources on FFL
  • Recipe support packs on FFL
  • Royal Navy Careers in Food
Food Teacher Centre Resource bank
Save time. Share expertise. Teach brilliantly.
The Food Teachers Centre Resource Bank is a community-powered archive designed to support busy food teachers with high-quality, ready-to-use materials.
Why join?
  • Thousands of resources at your fingertips
  • Access 1,000s of lesson plans, worksheets, activities, and teaching ideas.
  • Created by food teachers, for food teachers
  • Every resource is classroom-tested and community-approved.
  • Instant, easy access
  • No more searching through Facebook threads – everything is organised and available via Google Drive and Dropbox.
  • Save hours of planning time
  • Find what you need quickly so you can focus on teaching, not searching.
A true sharing community
  • We believe in collaboration and professional generosity:
  • Share your own resources to access others
  • Credit original creators and respect copyright
  • Support fellow teachers by contributing to the community
How it works
  • Join the Food Teachers Centre Facebook group
  • Contribute your own teaching resources
  • Sign-up to access the full Resource Bank
  • Download and use materials anytime, anywhere
Supporting the Resource Bank
The Resource Bank is run by volunteers, and donations help cover essential costs like cloud storage, the website, and newsletters.
Contributions:
  • £10 – Trainees
  • £15 – Self-funded teachers
  • £20 – School-funded
Join today
Gain fast, reliable access to a rich library of teaching resources and become part of a supportive, resource-sharing community that helps you teach smarter, not harder. (Remember, you need to be a member of the Food Teachers Centre community, if you are, click here. Want to join? Click here.)
Professional Development brochure and programme
Click here for our brochure
Posted in Cooking, Cooking skills, News, Newsletters, Teaching

March Newsletter

Posted on by by
 
Food Teachers Centre
March 2026 Newsletter

 

 
Dear
Welcome to our March newsletter.  Our focus this month is how you can ask for the training you need and how to bid for CPD budget and time.
Also news this month:
  • We are very excited to announce that we have partnered with the Nutritional Wellbeing Foundation and can offer you Bursaries to reduce the costs of CPD.
  • Consultation is OPEN on the new Progress 8 measures and the option slots used for GCSE and Vocational exams for Food/Catering. Look out for our more detailed email on this coming up.
  • Red Nose Day – raise funds for Comic Relied on 20th March
  • Bookings for our Food Teachers Day June 26th are open – local meetings.
  • Live Hospitality& Catering meetings coming up!

 

How to bid for CPD budget and time

 
Food Teacher Day and other CPD/training/ events
Tips for strengthening your training requests
1. Performance management and appraisal
 
Link your request to Subject Development – colleagues to give specific target / priority areas as this strengthens the case for release for CPD.
a) direct links to teaching and learning targets
b) raising attainment / progress objectives
c) curriculum development targets
d) career progression and/or leadership development
e) Ofsted and quality of education
f) wellbeing and retention
2. It’s timely: National food teaching agenda & curriculum focus
  • National
    developments in food education
  • Curriculum
    review and how to enhance schemes of work
  • Key
    issues affecting teaching and learning (e.g. nutrition understanding,
    social media, AI in education.
3. Deep dives into real classroom challenges
  • Planning
    KS3
  • Managing
    class sizes and budgets
  • Practical
    lesson approaches
  • Broader
    food and nutrition issues (e.g. ultra-processed foods)
4. Position it as part of your Departmental improvement plan (not just personal development) and local collaboration
  • Networking and shared insights reduce workload and help improve retention.
  • Collaboration with local specialist teachers – fostering a sense of belonging is a key focus and Ofsted Priority currently. So this is a great opportunity for local communication, relevant team work, exploring food together.
  • Link your request to Department Improvement Plan – colleagues to give specific target / priority areas as this strengthens the case for release for CPD.
5. Low cost with full value, CPD and beyond
From only £20 (not all need cover costs) with all content recorded, this is high-value CPD compared with most subject-specific training.
  • Excellent
    return on investment
  • No
    expensive travel or accommodation required
  • Opportunity
    to revisit content later

 

Apply for a Bursary to help you fund your training

 
From March 2026 we are delighted to announce a new funding partner. This means that we can bring our community low cost or free training to over 700 teachers who need it this year. We know that budgets are tight in schools, and that non-specialists and new teachers need practical and affordable training (on-line and face to face).
How to apply
In 2026 we are offering:
  • Food Teacher Day June 2026 – £20 – no bursary application required, see booking page
  • Foundations in Food – one day practical training usually £250, with Bursary £50 (48 places)
  • Affordable Food Lessons for All – on demand on-line training, with Bursary £20 (100 places)
  • Vegan High-Level Skills – on demand on-line training, with Bursary £50 (100 places)
  • 360 Food training for KS3 – on demand on-line training, with Bursary FREE (60 places)
 
If you would like to apply for a Bursary, please find out  how to sign up here to receive the codes to access the courses listed. This is only open to members of the Food Teachers Centre Communty.
 
Your application should provide us with information about your CPD or training needs (why you need a Bursary) and after training you should complete a feedback form so that we can communicate the impact of the Bursary.
 
WITH GRATEFUL THANKS to Nutritional Wellbeing Foundation – an independent UK grantmaker dedicated to improving public health through better nutrition. By funding innovative, evidence-based initiatives, the Foundation works to strengthen nutritional understanding and expand access to healthy food, with a particular focus on young people and health systems. From transforming food culture in secondary schools to influencing national policy, NWF backs practical programmes designed to reduce diet-related ill health and foster healthier environments across the UK.

 

Take part in the Progress 8 Consultation

 
There may be trouble ahead for food education in schools!
Neither science nor creative! Falling between the cracks!
 
Open consultation – Key stage 4 performance measures and targeted RISE extension
 
RESPOND BY 4 May 2026
 
The Department for Education (DfE) has proposed changes to Progress 8 (the school accountability measure) that aim to widen curriculum breadth. However, the detail shows this could come at the cost of subjects excluded from the DfE’s ‘breadth’ list.
In response to the reformed progress 8 calculation, schools will be pushed to redesign their key stage 4 curriculum. It is a likely consequence that this will limit pupil’s choice to groups of subjects.
  • GCSE Food is not included in the ‘breadth’ list of subjects, despite D&T being included.
  • This change risks a significant decline in the uptake of food, which in turn threatens the resources, staffing, and long‑term viability of high‑quality key stage 3 food education.
  • At a time when knowledge of nutrition, food science, and practical life skills are more vital than ever, it is essential that accountability measures do not marginalise a subject that plays such a crucial role in supporting pupils’ wellbeing, future independence and potential career prospects.
The Department for Education (DfE) is seeking views on proposals to change the key stage 4 academic performance measures. Specifically, they are consulting on a revised Progress 8 curriculum model.  This means that the existing ‘EBACC’ model will be replaced with a new model.
 
The diagram below show how English, maths and science will now have their own separate slots, with 2 additional GCSE’s coming from a list of subjects that provide ‘breadth’. The final 2 qualifications in ‘choice’ slots, contain all other subjects and all vocational courses from the Department for Education (DfE) approved list.
 
Subjects in the ‘CHOICE’ SLOT – a very large range of popular competing subjects, vocational choices, but also additional English and sciences.
 
For more information see Food Teachers Centre  briefing note HERE
New progress 8 measure – for first use with current year 8 students (GCSE in 2029)

 

Red Nose Day 20th March

 
Friday 20th March is Red Nose Day –  Get involved with this year’s theme of “Get funny for money : Dough Theme”.
 

 

Food Teacher day
“One mission. Many classrooms”

 

Bookings are open 
 
Friday 26th June, 9.30-2pm
only £20

 

 
Food Teacher Day: One mission, many classrooms
The event celebrates the important work and impact of secondary school food teachers, ensuring that children and young people have inspiring food experiences! It provides an opportunity, at a local level (but delivered nationally), to learn, share and interact together. There will be updates about the national food teaching agenda, consideration for looking beyond what we currently teach, and exploration of food teaching strategies.
The event has three key elements:
  1. Curriculum
    review impact ➡️ have courage with your
    curriculum
  1. Look
    beyond what you currently teach ➡️ tackling contentious or
    debatable issues
  1. Action
    plan for positive food lessons ➡️ addressing issues with
    practical solutions
The event is being hosted regionally (60+ locations!), so check where is close to you, and will be delivered via online presentations and teacher activities.
  • Only
    £20 to attend, plus all recorded for catch up.
  • The
    event starts at 9:30am and finishes at 2pm.
  • Note:
    Each host teacher and their school has its own arrangements for parking,
    arrival and lunch – please read before you book.
Programme
 
Session 1: Curriculum review impact
 
  • Curriculum
    review – What do we know? How can we prepare?
  • Curriculum,
    lesson & recipe diversity
  • Food
    education and whole school
  • Discussion
    and group activity
Session 2: Look beyond what you currently teach
 
  • Impact
    of social media and nutrition understanding
  • Food
    issues, including Ultra Processed Foods
  • AI
    in education – safety and ethical considerations
  • Discussion
    and group activity
Session 3: Action plan for positive food lessons
 
  • 60
    minutes or less
  • Increasing
    class sizes
  • Managing
    the food and nutrition budget
  • Planning
    your KS3
  • Practical
    approaches to practical lessons
  • Discussion
    and group activity
Each section will comprise a series of presentations broadcast nationally, with discussion and activity conducted locally.
1. Chose your closest venue- 
 
Where can you meet your regions food and nutrition teachers?
Live Map View – CLICK HERE or on the map below.
 
2. Or book using this list
 
Area    
DIRECT BOOKING LINK
 
Wales, West of England, South-West
 
Newport, Wales
CLICK
HERE
 
Gowerton, Swansea, Wales
CLICK
HERE
 
Bower Ashton, Bristol
CLICK
HERE
 
Gloucester, Gloucestershire
CLICK
HERE
 
Shrewsbury, Shropshire
CLICK
HERE
 
Pontesbury, Shropshire
CLICK
HERE
 
Taunton, Somerset
CLICK
HERE
 
Yeovil, Somerset
CLICK
HERE
 
Exeter, Devon
CLICK
HERE
 
 
Truro, Cornwall
CLICK
HERE
 
 North-West
 
Blackpool, Lancashire
CLICK
HERE
 
 
Wirral, Merseyside
CLICK HERE
 
Central Manchester
CLICK
HERE
 
 
Urmston, Manchester
CLICK
HERE
 
Bury, Manchester
CLICK HERE
 
 
Rochdale,Manchester
 CLICK HERE
Crewe, Cheshire
CLICK
HERE
 
Warrington, Cheshire
CLICK
HERE
 
Helsby, Cheshire
CLICK
HERE
 
 
Preston, Lancashire
CLICK
HERE
 
 
North East
 
Gosforth, Newcastle-U-Tyne
CLICK
HERE
 
 
Sunderland, Tyne & Wear
CLICK
HERE
 
 
Mirfield, West Yorkshire
CLICK HERE
 
 
Harrogate, North Yorkshire
CLICK
HERE
 
Middlesborough, North Yorkshire
CLICK
HERE
 
Malton, North Yorkshire
CLICK
HERE
 
 
York, North Yorkshire
CLICK
HERE
 
 
Sheffield, South Yorkshire
CLICK
HERE
 
 
Doncaster, South Yorkshire
CLICK
HERE
 
 
 South, South- East England, London Surrey, Kent
 
Didcot, Oxfordshire
CLICK
HERE
 
 
Oxford, Oxfordshire
CLICK HERE
 
 
Buckingham
CLICK
HERE
 
 
Bracknell, Berkshire
CLICK
HERE
 
 
Rickmansworth, Hertfordshire
CLICK
HERE
 
Batford, Harpenden, Hertfordshire
CLICK
HERE
 
 
Harpenden, Hertfordshire
CLICK
HERE
 
 
Ilford, East London
CLICK
HERE
 
 
Harrow, London
CLICK
HERE
 
 
Barnet, North West London
CLICK
HERE
 
 
Shepperton, Middlesex
CLICK
HERE
 
 
Croydon, Surrey
CLICK
HERE
 
 
Purley, Sutton, South. London
CLICK
HERE
 
 
Guildford, Surrey
CLICK
HERE
 
 
Maidstone, Kent
CLICK
HERE
 
 
Sevenoaks, Kent
CLICK HERE
 
 
East of England, Essex
 
Sleaford, Lincolnshire
CLICK
HERE
 
 
Grimsby, Lincolnshire
 CLICK HERE
Dereham, Norfolk
CLICK
HERE
 
 
Northstowe, Cambridge
CLICK
HERE
 
 
Cambridge, Cambridgeshire
CLICK
HERE
 
 
Huntingdon, Cambridgeshire
CLICK
HERE
 
 
Chelmsford , Essex
CLICK
HERE
 
 
Rochford, Essex
CLICK
HERE
 
 Midlands
 
Long Eaton, Derbyshire
CLICK
HERE
 
 
Swadlincote, Derbyshire
CLICK
HERE
 
 
Coventry, West Midlands
CLICK
HERE
 
 
Derby, Derbyshire
CLICK
HERE
 
Hampshire, Sussex
 
Waterlooville, Hampshire
CLICK HERE
 
 
Whitchurch, Hampshire
CLICK
HERE
 
 
Southampton, Hampshire
CLICK HERE
 
 
Peacehaven, East Sussex
CLICK
HERE
 
Horsham, West Sussex
CLICK
HERE
 
Be part of this very special day
ONLY £20 – more information CLICK HERE
The Food Teacher Day 2026 is brought to you with financial support from the Nutritional Wellbeing Foundation.
Live Meetings for Hospitality and Catering
We’d like to invite you to our upcoming meetings.
These are free to those teachers already signed up for this year’s Top Marks H&C training – you will find details in the course chat forum and in your email. No need to book in advance, just come!
Or if you are not already joined up, you can still do so here, access is unlimited and includes these meetings plus all the ‘on demand content’. Sign up HERE
Upcoming LIVE MEETINGS
Tuesday
24th March 2026 7pm
Developing
and Embedding Literacy in Hospitality and Catering 
The
session will look at best practice around developing and embedding a range of
literacy strategies in support of raising student confidence and both their
ability and understanding of how to write and talk like a subject specialist
Tuesday
21st April 2026 7pm
Raising
Achievement / Support Students Achieve well in Unit 1 Exam 
As we
approach the exam season this session will cover revision strategies, exam
techniques and top tips around supporting students to access exam questions
and increase marks scored.
Tuesday
12th May 2026 7pm
Retrieval
Practice in Hospitality and Catering 
This
short session will cover retrieval practice within Hospitality and Catering
and supporting students to think harder.
Wednesday
17th June 7pm
Thinking
Ahead – Planning for Learning and Progress (new cohort) 
As we
move towards the summer we start to consider planning for the year ahead and
new cohort of students studying Hospitality and Catering.  This session
will look at a sequencing, content coverage and top tips in supporting
students to gain a knowledge and understanding of Hospitality and
Catering
All of this is included within the training, you have unlimited access, and access to a 24-7 chat forum to ask us questions.
Professional Development brochure and programme
Click here for our brochure!
Posted in Cooking, Cooking skills, News, Newsletters, Teaching

February Newsletter

Posted on by by
 
Food Teachers Centre
Half Term catch up news
Bookings are open
Food Teacher day
“One mission. Many classrooms” 
 
Friday 26th June, 9.30-2pm
only £20
Food Teacher Day: One mission, many classrooms
The event celebrates the important work and impact of secondary school food teachers, ensuring that children and young people have inspiring food experiences! It provides an opportunity, at a local level (but delivered nationally), to learn, share and interact together. There will be updates about the national food teaching agenda, consideration for looking beyond what we currently teach, and exploration of food teaching strategies.
The event has three key elements:
  1. Curriculum
    review impact ➡️ have courage with your
    curriculum
  1. Look
    beyond what you currently teach ➡️ tackling contentious or
    debatable issues
  1. Action
    plan for positive food lessons ➡️ addressing issues with
    practical solutions
The event is being hosted regionally (60+ locations!), so check where is close to you, and will be delivered via online presentations and teacher activities.
  • Only
    £20 to attend, plus all recorded for catch up.
  • The
    event starts at 9:30am and finishes at 2pm.
  • Note:
    Each host teacher and their school has its own arrangements for parking,
    arrival and lunch – please read before you book.
Programme
 
Session 1: Curriculum review impact
 
  • Curriculum
    review – What do we know? How can we prepare?
  • Curriculum,
    lesson & recipe diversity
  • Food
    education and whole school
  • Discussion
    and group activity
Session 2: Look beyond what you currently teach
 
  • Impact
    of social media and nutrition understanding
  • Food
    issues, including Ultra Processed Foods
  • AI
    in education – safety and ethical considerations
  • Discussion
    and group activity
Session 3: Action plan for positive food lessons
 
  • 60
    minutes or less
  • Increasing
    class sizes
  • Managing
    the food and nutrition budget
  • Planning
    your KS3
  • Practical
    approaches to practical lessons
  • Discussion
    and group activity
Each section will comprise a series of presentations broadcast nationally, with discussion and activity conducted locally.
1. Chose your closest venue- 
 
Where can you meet your regions food and nutrition teachers?
Live Map View – CLICK HERE or on the map below.
 
2. Or book using this list
 
Area    
DIRECT BOOKING LINK
 
Wales, West of England, South-West
 
Newport, Wales
CLICK
HERE
 
Gowerton, Swansea, Wales
CLICK
HERE
 
Bower Ashton, Bristol
CLICK
HERE
 
Gloucester, Gloucestershire
CLICK
HERE
 
Shrewsbury, Shropshire
CLICK
HERE
 
Pontesbury, Shropshire
CLICK
HERE
 
Taunton, Somerset
CLICK
HERE
 
Yeovil, Somerset
CLICK
HERE
 
Exeter, Devon
CLICK
HERE
 
 
Truro, Cornwall
CLICK
HERE
 
 North-West
 
Blackpool, Lancashire
CLICK
HERE
 
 
Wirral, Merseyside
CLICK HERE
 
Central Manchester
CLICK
HERE
 
 
Urmston, Manchester
CLICK
HERE
 
Bury, Manchester
CLICK HERE
 
 
Crewe, Cheshire
CLICK
HERE
 
Warrington, Cheshire
CLICK
HERE
 
Helsby, Cheshire
CLICK
HERE
 
 
Preston, Lancashire
CLICK
HERE
 
 
North East
 
Gosforth, Newcastle-U-Tyne
CLICK
HERE
 
 
Sunderland, Tyne & Wear
CLICK
HERE
 
 
Mirfield, West Yorkshire
CLICK HERE
 
 
Harrogate, North Yorkshire
CLICK
HERE
 
Middlesborough, North Yorkshire
CLICK
HERE
 
Malton, North Yorkshire
CLICK
HERE
 
 
York, North Yorkshire
CLICK
HERE
 
 
Sheffield, South Yorkshire
CLICK
HERE
 
 
Doncaster, South Yorkshire
CLICK
HERE
 
 
 South, South- East England, London Surrey, Kent
 
Didcot, Oxfordshire
CLICK
HERE
 
 
Oxford, Oxfordshire
CLICK HERE
 
 
Buckingham
CLICK
HERE
 
 
Bracknell, Berkshire
CLICK
HERE
 
 
Rickmansworth, Hertfordshire
CLICK
HERE
 
Batford, Harpenden, Hertfordshire
CLICK
HERE
 
 
Harpenden, Hertfordshire
CLICK
HERE
 
 
Ilford, East London
CLICK
HERE
 
 
Harrow, London
CLICK
HERE
 
 
Barnet, North West London
CLICK
HERE
 
 
Shepperton, Middlesex
CLICK
HERE
 
 
Croydon, Surrey
CLICK
HERE
 
 
Purley, Sutton, South. London
CLICK
HERE
 
 
Guildford, Surrey
CLICK
HERE
 
 
Maidstone, Kent
CLICK
HERE
 
 
Sevenoaks, Kent
CLICK HERE
 
 
East of England, Essex
 
Sleaford, Lincolnshire
CLICK
HERE
 
 
Dereham, Norfolk
CLICK
HERE
 
 
Northstowe, Cambridge
CLICK
HERE
 
 
Cambridge, Cambridgeshire
CLICK
HERE
 
 
Huntingdon, Cambridgeshire
CLICK
HERE
 
 
Chelmsford , Essex
CLICK
HERE
 
 
Rochford, Essex
CLICK
HERE
 
 Midlands
 
Long Eaton, Derbyshire
CLICK
HERE
 
 
Swadlincote, Derbyshire
CLICK
HERE
 
 
Coventry, West Midlands
CLICK
HERE
 
 
Derby, Derbyshire
CLICK
HERE
 
Hampshire, Sussex
 
Waterlooville, Hampshire
CLICK HERE
 
 
Whitchurch, Hampshire
CLICK
HERE
 
 
Southampton, Hampshire
CLICK HERE
 
 
Peacehaven, East Sussex
CLICK
HERE
 
Horsham, West Sussex
CLICK
HERE
 
Be part of this very special day
Get support –  Coming up with the Food Teachers Centre
GCSE NEA Marking and Moderation – LIVE Meeting:
Tues 3rd March: 7pm
ALL  BOARDS
INCLUDED IN YOUR NEA TOGETHER PACKAGE OF SUPPORT
Please do not worry if you cannot attend, the meeting will be recorded and uploaded in section 11.
  • This NEA Marking and Moderation meeting will help you prepare for the marking and moderation process, providing you with tips on how to successfully carry out the process for both the NEA 1 & NEA 2
  • It will also take you through some important JCQ regulations, along with tips on how to complete the Candidate Record Form and how to prepare your sample for moderation.
Whether you are new to teaching food or, if you are experienced and would like to use the following information to clarify your thoughts and processes, this is a great tool to use for moderation purposes.
Support for Key Stage 4 Options Evening
 
It’s that time of the year again when we need to promote our subject to the wider school community. Whether you run GCSE or Hospitality & Catering we need to showcase our subject.
Things to consider:
Ø  Budget – can you get money from school open evening budget to provide for any ingredients you might need?
Ø  Students – Current year 10 students on duty explaining why they selected subject and have some doing practicals
Ø  Displays – up date your displays to include future careers in the food industry – it is not just about being a chef!
Ø  Ensure you have exam board past papers, examples of past NEA work, text books available for parents/carers and students to view (could you use QR codes to link directly to exam board websites?)
Ø  Remind them, so have examples, of what written / theory work is done in years 10 and 11 – including science – its not just a cooking course!
To help and support you: 
1. Food Teachers Centre GUIDES section
Guide 12 has examples of displays and work teachers have shared for open and option evenings CLICK HERE 
4.  Food Teachers Centre Resource Bank is an archive service managed by volunteers.
Here you will find resources previously shared by teachers of what they have done on the evening. Sign up to gain fast and easy access to all the files so that you can access them offline (away from Facebook) on GOOGLE DRIVE and DROPBOX.
We ask for a donation to help us with the fixed costs of running the Food Teachers Centre, such as the cloud storage for the Resource Bank and our newsletter and website. If you would like to sign up to gain access, all that we ask is that  you are a member of the closed Facebook group 
Join the fun – Red Nose Day Tuesday 20th March
Professional Development brochure and programme
Click here for our brochure!
Posted in Cooking, Cooking skills, News, Newsletters, Teaching

January Newsletter

Posted on by by
Food Teachers Centre
January 2026 Newsletter
What it means for Food and Nutrition to be separate from D&T? (Part 1)
Hello  
We hope this newsletter helps to bring you up to date on the curriculum review.
In our 2023 teachers survey Food education – fit for the future?  
  • 75%
    wished to remove Food and Nutrition from D&T
  • Majority
    believed should be a stand-alone subject (and say that their SLT would
    agree)
  • 64%
    believed that the ‘food’ time for D&T should be removed from
    D&T
  • Timetabling
    – 65% asked for this to be weekly throughout year
  • Teaching
    focus: significant for healthy eating, cooking, food hygiene, and
    planning & cooking for yourself
  • 87%
    believed that sustainability should be included
  • 92%
    asked to continue current GCSE
  • Majority
    wanted an A-level
 
In the curriculum review report, Making Education Better for Everyone (Nov 2025), the DfE has responded to some of these concerns and is now in the process of drafting the new national curriculum (for all subjects) for England.
In the newsletters we will be exploring that this means for food teaching, and the latest update will be available at our Food Teacher day June 26th.
In this first newsletter of the year, we begin to explore what separating from D&T means for subject content and for teaching and assessing Food and Nutrition. Our next newsletter will look at what this means for teacher training, teacher recruitment and career progression.
Remember this is the start of the new curriculum journey, there are still a lot of unknowns! So, find out what is happening and be ready to contribute – we hope that this piece will make you think ahead of any government consultation.
What it means for Food and Nutrition to be separate from D&T? (Part 1)
 
At the last curriculum review (2014-  the version we are working with now) for the first time ‘food’ had its own list of content and skills to be taught. Before this, it was always absorbed in generic language of D&T, such as ‘understanding materials’. However, the 2014 list of what to teach was short – only 2 bullets at KS2, 3 bullets at KS3 and 4 bullets at KS4!
 Nat Curr 2014
Encouraged by practising teachers responses in the consultation and matching the Dept for Education goal of ‘evolution not revolution’, the report says they will add more detail to the next programme of study. And it will be separate from D&T.
Making the legislation clear and more detailed has lots of advantages– the level and depth required should be more consistent across the country, strengthening entitlement and progression across the Key Stages, as it is taught every year. For word counting curriculum planners in schools, the same amount of detail in programmes of study for Food and D&T may help them understand there is more to the subject than cooking and it needs adequate time to be taught well.
What will this detailed progression look like and what can we expect to see ?
We will have the wait for the next round of consultation to see this, but luckily, the curriculum drafters have much useful detail to build upon. Food teachers have access to other useful publications for the detail they needed in the past, for example Core Food Competences and Oak National Academy KS1-2 and KS3.
However, programmes of study are not simply lists of content to be taught as an entitlement for all young people, the national curriculum also has the task of exemplifying how young people “learn how to learn” in a subject.  Whilst there is flexibility for schools, it’s easy to identify subject pedagogies that are important for each subject. We see this in English with the use of phonics, in Science by teaching the scientific method, and in History with inquiry-based learning, where students act as historians by investigating key questions, such as “Why did this event happen?”.
An important question for our community is to consider carefully what our future pedagogy, or disciplinary knowledge is? 
What does it mean to think like a food and nutritionist? And what teaching and learning approaches will foster this?
In the future, when Food and Nutrition no longer has to adopt the learning and assessment approaches on D&T – designing, making evaluation –  how should our subject be taught?
 
Before food and textiles were placed into the Technology national curriculum in 1988, there were unique learning approaches within Home Economics (some of us will remember the Nuffield and Aquarian approaches). This approach was investigative and problem solving to address needs. Home Economics courses taught critical thinking skills by addressing practical, real-world challenges in areas like nutrition and resource management. For some of us, this became part of the D&T approach too.
But 40 years on – we should be very clear about the subject disciplinary knowledge, if it is no longer D&T.
Luckily, we can be informed by international work on Food literacy (United Nations) and their Global Action Plan, the Needs Assessment Tool and their School Based Nutrition Education White Paper. I was lucky enough to work with this team for several years.
GCSE subject criteria in 2016 also exemplifies what this may look like, as this new GCSE was no longer taught and assessed in the D&T suite of qualifications. The Food Preparation and Nutrition course described how students would  demonstrate and apply skills when planning, preparing, cooking and presenting a selection of recipes, modifying recipes, or creating new recipes, to meet particular requirements.  And that they would be able to:
  • consider the influence of lifestyle and consumer choice when developing meals and recipes
  • consider the nutritional needs and food choices when selecting recipes, including when making decisions about the ingredients, processes, cooking methods, and portion sizes
  • develop the ability to review and make improvements to recipes by amending them to include the most appropriate ingredients, process, cooking methods, and portion sizes
  • manage the time and cost of recipes effectively
  • use their testing and sensory evaluation skills, adjusting where needed, to improve the recipe during the preparation and cooking process
  • explain, justify and present their ideas about their chosen recipes and cooking methods to others
  • make decisions about which techniques are appropriate based on their understanding of nutrition, food, different culinary traditions and cooking and food preparation content in order to achieve their intended outcome. They carry out these techniques safely and combine them into appealing meals whilst evaluating the results
As we consider how the subject will be taught and share the departmental space with D&T, there is still much common ground. There are still some shared themes with D&T, for example:
  • Young people will be discriminating and informed consumers who can make positive decisions to improve their quality of life, particularly their health and well-being.
  • They will be autonomous and creative problem-solvers,  investigating, understanding and addressing people’s everyday needs by making practical solutions, such as affordable, sustainable diets.
  • Their exploration of their own food culture and that of others will enrich their experience of the world and bring great joy.
  • We are empowering young people to take part in the development of tomorrow’s rapidly changing world.
For sure, our profession knows that there is more to this than following someone else’s recipe, cooking and eating. But it may not be as clear to a teacher without specialist training.
There is a big difference between cooking a recipe that you have been given, and understanding the function of the ingredients and processes enough to be able to adapt or create your own recipes to cook.
There is a big difference between eating/tasting for enjoyment, and a sensory analysis panel to optimise a great dish and make it even better.
There is a big difference between cooking simple dish, and side by side being allowed to evaluate that with a similar dish made by others (manufactured/restaurant dish) to critically compare what is in the dish, cost, nutritional value, time and quality.
In each of these examples the latter is more empowering.
Potential issues?
What are the potential issues of Food and Nutrition programmes of study being separated from D&T?
 
Firstly,  because this approach is new, it may be confusing for those teachers where food is not their specialist area and who may teach across multiple areas. Primary teachers often have thematic approaches and ask children to ‘design and make’ a dish to fit with that theme (themes such as a country, Teddy Bears picnic, or storybook character). Training and clarity will be crucial to explain how the two areas should be planned taught and assessed.
Secondly,  there are some school leadership discussion and decisions that always impact on the way the subject is taught. This includes OFSTED and thematic reviews and how they portray best practice:
  • how the subjects are best structured, and whether rotational/carousel courses work well for the style of teaching.
  • how subject buckets are presented for KS4 and to safeguard progression post 16
Thirdly, this separation can still be misunderstood, for example if D&T is placed in a ‘dominant’ position – Food and Nutrition may be seen as a discrete rather than equal. This can impact upon the timetabling and resourcing of the subject.
And it is probably still very confusing for parents and industry/employers to understand why they are grouped together.
Summary
 
For food teachers, this is probably the biggest change to our subject in many years, certainly in the last 10 years.  Do engage with the discussions and let us know how this is being interpreted in your school – by your department, the senior leadership team and parents. The Food Teachers Centre team will support you throughout the process of change.
FOLLOWS IN NEXT MONTHS NEWSLETTER –
What this means for Food and Nutrition to be separate from D&T? (Part 2)

 

For teacher training, teacher recruitment and career progression

 
Who pay for the Ingredients? 
Who pays for ingredients?
In 2023, Louise Davies and I (Roy Ballam) developed a school resource to help tackle the increasing ‘cost of living’ and its impact in secondary school teaching food and nutrition.
The issue of effects the subject, especially where parents/carers are asked to provide ingredients or make a ‘donation’ towards the food – budgets are extremely tight. However, it is also a pressure on schools who supply ingredients as budgets will be stretched further for greater value – while maintaining education integrity and rigour.
The Key Stage 3 (KS3) resource included teacher CPD covering ingredient management, recipe principles, budgeting tips, ingredient provision models, and school policy considerations. It also featured 24 recipes, all in line with the curriculum, progression and building food skills, but importantly fully costed. We kept an eye on the pennies.
In 2023, the cost for one pupil to cook these 24 recipes over KS3 was £17.57.
Yesterday, I calculated the cost for the recipes again (same supermarkets).
In 2026, the same recipes now cost £23.09 per pupil – an increase of £5.52 or 31.4%.
Have school budgets have kept up with the rise in food costs?
There is a known post-code lottery for ingredient provision, as highlighted in the Ingredients for success? report launched in 2023.
The report listed several issues and recommendations, such as highlighting the hidden cost of food education, promoting exemptions in schools, and (importantly) campaigning for cost free food education.
With curriculum changes coming, there is a need for a national conversation about food education, ensuring that it is for all pupils and that cost is not a barrier.
Roy Ballam, Food Teachers Centre
Links
RESOURCE  and SUPPORT Affordable Food Lessons for All 
Food Teacher Day! Friday 26th June
Many Classrooms, One Mission   
Our community national workshop -locally to you-
SAVE THE DATE! BOOK YOUR CPD DAY NOW!
Let’s get together face to face
On Friday 26th June food teachers across the country will come together simultaneously in regional hubs.  We will update you on the new National Curriculum, and give you a chance to adjust your scheme of work for next year, as well as great opportunities to share classroom tips and teaching issues.  Come and join the fun!
BOOKINGS OPEN AT FEB HALF TERM
FOOD TEACHER DAY – ONE MISSION, MANY CLASSROOMS – 26th June 2026
 
60 venues across the country – simultaneous joining
 
DRAFT OUTLINE Programme
9:30       Welcome and scene setting, Louise
Session 1: Curriculum review impact (Have courage with your curriculum) 
9:40       Presentations AND GROUP ACTIVITY :
  • CAR update (what we know, next steps)
  • OAK National Academy
  • TastEd – sensory education
  • School of Artisan School Research and best practice – research
    & tips
  • Food Educators – wider approaches
  • Unpacking what we teach, SoW/L setting, diversity & inclusion
    (inc recipes & how subject content is framed)
 
Session 2: Looking beyond what we currently teach (e.g. contentious issues, or areas where the science is its infancy or debatable)  
 
11:00    Presentations AND GROUP ACTIVITY :
  • What’s ahead of us in food? e.g. equipping students to deal with
    food information of social media, ultra processed, sustainable, animal
    welfare, food ethics, global food issues
Session 3: Tips and tricks of the food teacher (Action plan for positive food lessons) 
12:30    Presentations AND GROUP ACTIVITY (action planning):
  • Class sizes
  • Time (lesson length & number)
  • Updating SoW
  • Modernising recipes & embedding learning
  • Ingredient provision / policies
  • Costing of recipes/budgets
  • Promote subject
13:50 – 1400 Next steps – action plan
Professional Development brochure and programme
Click here for the new brochure!
Posted in Cooking, Cooking skills, News, Newsletters, Teaching

December Newsletter

Posted on by by
Food Teachers Centre
December 2025 Newsletter
Merry Christmas!  Here are some time savers for your end of term
Hello  
We know you are looking forward to the break.  Here are some things to save you time!
1. NEED LESSON COVER? 
Visit the Facebook Community for a ready made set of cover activities in case of staff sickness, or snow days. Set this up in advance quickly using our FREE RESOURCES in the GROUP GUIDE. Simply save to your school server for the person who arranges cover in the school to access.
2. TEACHING TIPS THURSDAY 
Visit the Facebook Community every thursday for tips from practising community leaders. Some of our recent ones are below – click on the pictures or visit the GROUP GUIDE for all the amazing tips.
3. BRING PRACTICAL FOOD SCIENCE TO LIFE IN KS3 AND 4
 
Visit the Facebook Community EVERY TUESDAY for Barbara Monk’s weekly science tips and great activities – all ready to use videos and practical activities.
Here are some that you will find in the GROUP GUIDE
4. Visit the Countryside Classroom portal
We are proud to be a Countryside Classroom partner, and worked with them recently again at the House of Lords meeting, on behalf of all the teachers in our community.
Countryside Classroom is managed by a partnership of organisations that represent the very best in food, farming and environment education. We are committed to working together to increase the quality of our services and reduce duplication in the sector.
The portal helps teachers to find resources, places to visit and school support relating to the themes of food, farming and the natural environment. Our site contains a range of quality assured educational content from hundreds of contributors.
LATEST NEWS! OFSTED UPDATED NOV 2025
OFSTED update 17th November 2025
Ofsted’s new Common Inspection Framework includes a judgment on personal development, behaviour and welfare. As part of reaching this judgment, throughout their entire inspection, inspectors will look at the extent to which schools are successfully supporting pupils to:
  • gain
    knowledge of how to keep themselves healthy
  • make
    informed choices about healthy eating, and fitness
OFSTED suggest : The following questions and examples of evidence can help school leaders and governing bodies adopt a whole school approach to food.
 
ACTION FOR FOOD TEACHERS! 
 
This may be your chance to meet with the senior team in your school and check that everything is in place.
If you don’t have this already – ask about:
  • Training – CPD, particularly if you are not a subject specialist, HERE
  • Ingredients – via the pupil Premium budget allocated HERE
  • More timetable, space, equipment – to ensure all pupils get enough learning
THE FUTURE OF POST 16 COURSES – So what do your students need?

 

  • Food
    A Level courses     to progress to university (Food Science, product
    development, nutrition dietetics, food manufacturing, food systems and
    sutainabil8ty – all have great job opportunities
  • Life
    skills courses     – short courses to ensure all young people can
    cook healthy meals, similar to BTEC Home Cooking Skills
  • Vocational
    courses, V Levels     – progression from Level 1-2 Hospitality and
    Catering
  • Technical
    Awards, T Levels     – to lead to employment, FE college courses,
    technical sectors such as food science
If you don’t speak up – NONE OF THESE WILL HAPPEN AUTOMATICALLY
POST 16 Review – please have your say!
We need your opinion to count, we have set out what to say……
There is a consultation until January 12th 2026.
As you know we do not have much choice of Level 3 qualifications since the T level development was withdrawn, and removal of our 2 ‘A’ levels in 2016. We know that this has impacted upon our subject negatively and the talent pipeline does not have a clear progression route anymore.  With the vast number of employment areas in the food industry this has led to a skills shortage at all leves, including technical and professional.

 

Recently, the government opened a consultation on a NEW POST 16 qualification ‘V’ Level.  This may provide a vocational route for students who wish to continue to study food in schools, but our subject is very wide and offers a great many opportunities, thus more than one route may be needed L2 and 3.
 
For food teachers – the consultation asks many general questions (21 questions!), but we encourage you to make your voice heard and answer the key relevant questions – If you are short of time FOCUS on Questions 3, 5 and 17.  This will not take long and we provide a simple guide to help you understand the process here.

 

3. Which subject areas do you think are most appropriate for delivery through V Levels? Please provide evidence of relevance to employment sectors or further study.

 

5. What factors should we consider when creating T Levels where there are currently no level 3 occupational standards? Please explain your answer.
 17. What non-qualification activities do you think are successful at supporting vocational students to engage best in their course content in order to achieve in their course and progress to their stated destination?

 

 

PLEASE RESPOND BY 12th JAN
If you have time to answer all questions – here is our full GUIDE.
 
Many Classrooms, One Mission   
Friday 26th June
Our community national workshop -locally to you-
SAVE THE DATE! BOOK YOUR CPD DAY NOW!
Let’s get together face to face – at last!
On Friday 26th June food teachers across the country will come together simultaneously in regional hubs.  We will update you on the new National Curriculum, and give you a chance to adjust your scheme of work for next year, as well as great opportunities to share classroom tips and teaching issues.  Come and join the fun!
We already have hosts in London, Essex, Newcastle, Taunton and many more will be announced in the new year.
Would your school like to host your local food teachers?
 
If you meet the requirements below email us and we will get in touch : info@foodteachers centre.co.uk
NOTE: – we will only have one host school in each region/area
Host School Requirements:
  • A conference/meeting or food room available all day for  20+ teachers 
  • Projection facilities and internet suitable for video streaming
  • SLT approval
  • Able to provide refreshments; onsite lunch option
  • No anticipated OFSTED visit
  • Parking and/or good transport links
  • 10 secondary schools within approximately a 40-minute radius
  • Ideally more than one staff member available, e.g., a technician/staff)
The Food Teachers Centre team will run the live presentations and manage the bookings and all the behind the scenes.
What hosting involves:
  1. Welcoming attendees and supporting introductions
  2. Helping organise groups and keeping the day running to time
  3. Providing refreshments
  4. Completing a tech check
  5. Joining a hosts WhatsApp support group for the day
If your school could host, or you would like to discuss the possibility, please let us know by Friday 16th Jan.
You can get in touch via info@foodteacherscentre.co.uk or directly to Fiona Mather (see below)
Your support will play a crucial part in making this nationwide event a success for food teachers everywhere.
Best wishes
Fiona Mather
Food Teachers Centre
Fiona Mather <f_mather@yahoo.com>
Other upcoming events!
‘Spotlights’ in the Food Teachers Centre Community group
Thurs 8th Jan 2026 at 7 PM
Join Ant Fleming, WJEC Regional support team for Food and myself. Where he answers our questions on the new spec:
WJEC L3 Alternative Academic Qual in Food Science and Nutrition.
 
SPOTLIGHT: FAFOL: Support for pupils with additional needs Thurs 15th Jan 2026 at 7pm
Join Frances Meek where we explore the support for pupils with additional needs available on Food A Fact of Life website (FAFOL).
Join Frances Meek where we explore the resources available on Food A Fact of Life website (FAFOL), looking at the science through the context of food.
SPOTLIGHT: FAFOL: Careers in the agri-food industry  Thurs 12th March at 7pm
Join Frances Meek where we explore the careers in the agri-food industry.
Oak National Academy – (on-line workshops)
A new Cooking and nutrition curriculum for National Curriculum Key Stages 1 to 3.

 

Date Training
20th
Jan 
 
 Inclusive food education: Adapting Oak for learners with additional needs
3rd
Feb 
 Empowering pupils: Using Oak for independent and home learning

 

All at 7pm

 

The British Nutrition Foundation is grateful for the financial support from the All Saints Educational Trust to support the dissemination and training.

 

 

 
Fish Hero programme face to face Teacher practical workshops   FREE
 
Courses are usually on Saturdays around the country.Great if you are completely new to handling fish – we help you with your knife skills, cooking dishes students love and updating your fish knowledge. 
 
  • Come practice and build your confidence amongst supportive colleagues. 
  • Course numbers are small, so that you have a more in-depth experience, enhancing your fish knowledge and sharpening your fish food skills.
SAT 17th Jan, Manchester Communication Academy
Last few places
SAT 7th Feb, Lordsworth Girls’ School, Birmingham
FRIDAY 24th April,  Lawnswood School, Leeds
SAT 9th May Gosford School, Oxford
Book here    FREE

 
Fish Heroes programme now in Wales 
Great news!  – we are now able to extend our FISH HERO programme to every school in Wales that would like to join.  This is fully funded.
In 2026, we would like to recruit all secondary schools in Wales, we will be inviting you to FREE teacher training (both on-line and face to face workshops), offering you FREE student masterclasses to develop confidence and skills. Once you are trained, we will be offering you FREE fish to use in your lessons.
We are looking for schools willing to host teacher training for neighbouring schools in the following locations:
  • South Wales – Cardiff, Swansea, Haverford West
  • North Wales – Wrexham, Bangor
  • Mid Wales – Newtown, Merthyr
MORE INFORMATION and Sign up TODAY! Don’t miss out in 2026
 
Professional Development brochure and programme
Click here for the new brochure!
Looking for other staff training? – for KS3, Food Safety accreditation and support staff training.
We have a wide range of on-line courses, from exam course support, to KS3 360,  Food Safety and Technician Training and Toolkit.

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

November Newsletter

Posted on by by
 
Food Teachers Centre
November 2025 Newsletter
Curriculum Review Report and Post 16 Consultation
Hello  
We know that this is a very busy time of year, so we are trying to help you all by summarising what it means for food teachers when examining the latest reports from Department for Education (England).
There are two areas to tell you about:
 
1. Post 16 – Level 3 
There is a consultation until January 12th 2026. As you know we do not have much choice of Level 3 qualifications since the T level development was withdrawn, and removal of our 2 ‘A’ levels in 2016. We know that this has impacted upon our subject negatively and the talent pipeline does not have a clear progression route anymore.  With the vast number of employment areas in the food industry this has led to a skills shortage at all leves, including technical and professional.
Recently, the government opened a consultation on a NEW POST 16 qualification ‘V’ Level.  This may provide a vocational route for students who wish to continue to study food in schools, but our subject is very wide and offers a great many opportunities, thus more than one route may be needed L2 and 3.

 

“The Department for Education (DfE) is seeking feedback on the planned design and implementation of the new pathways for 16 to 19-year-olds announced in the Post-16 Education and Skills Strategy, including:
  • A third, vocational pathway at level 3: creating  V Level qualifications. V Levels will sit alongside A levels and T Levels and will offer a vocational alternative to these academic and technical routes.
  • Two new pathways at level 2: simplifying the current offer and providing a clear line of sight to both further study at level 3 and skilled employment through the Further Study pathway and Occupational pathway.”
 

 

 
For food teachers – the consultation asks many general questions (21 questions!), but we encourage you to make your voice heard and answer the key relevant questions – If you are short of time FOCUS on Questions 3, 5 and 17.  This will not take long and we provide a simple guide to help you understand the process here.

 

3. Which subject areas do you think are most appropriate for delivery through V Levels? Please provide evidence of relevance to employment sectors or further study.

 

5. What factors should we consider when creating T Levels where there are currently no level 3 occupational standards? Please explain your answer.
 17. What non-qualification activities do you think are successful at supporting vocational students to engage best in their course content in order to achieve in their course and progress to their stated destination?

 

 

PLEASE RESPOND BY 12th JAN
If you have time to answer all questions – here is our full GUIDE.
 
2. Curriculum and Assessment Review (CAR) published Nov 2025
‘All the subjects in the national curriculum are valuable and play an important role in preparing young children for life and work’.  
CAR Final Report
What this means for food teaching?
Academies and the National
Curriculum
For academies, although their
curriculum must be ‘broad and balanced’, they do not currently have to follow
the national curriculum. However, the Government’s Children’s Wellbeing and
Schools Bill contains a provision to require academies to teach the national
curriculum.
See page 19.
This indicates that food and
nutrition education will be compulsory in all schools, including academies.
This means more food teachers (including training for food teachers) and food
rooms.
We need to monitor the separate
bill going through parliament.
Curriculum Principles
recommendations
Foundation subject content
should specify the essential substantive knowledge and skills which should be
taught to enable children and young people to meet expectations at the end of
each key stage.
• The refreshed national
curriculum should ensure the professional autonomy of teachers is maintained,
making sure that greater specificity does not substantially restrict
teachers’ flexibility to choose lesson content and how to teach it.
• The national curriculum
is for all our children and young people. As such, it should reflect our diverse
society and the contributions of people of all backgrounds to our
knowledge and culture. Develops a programme of work to provide evidence-led
guidance on curriculum and pedagogical adaptation (as well as
exemplification) for children and young people with SEND, including those in
specialist provision, who experience various barriers to
accessing the curriculum.
• Involves teachers in the
testing and design of Programmes of Study as part of the drafting process.
This must take into consideration the curriculum time that is available,
ensuring the national curriculum is ambitious but teachable within a typical
school timetable.
See page 180.
You are the food professional. CPD
will be essential. New Schemes of Work, with lesson plans, will need to be
created (amended).
Diversity is a key part of the
curriculum.
Get involved in this review and
have your voice. Sign-up for email alerts here.

 

Cooking and Nutrition
recommendations
We recommend that the
Government:
• Renames the subject ‘Food
and Nutrition’ and ensures it has its own aims and purpose of study that
better reflect what it covers and its discrete identity within D&T.
• Ensures that sufficient
detail in the curriculum sets clear expectations about what should be taught
at each key stage to reflect the fact that the subject develops skills for
life as well as progression to further study.
• Reviews the level 3
vocational options for food science to determine the best means of ensuring
that the needs of learners are met and that there is a strong ‘pipeline’ into
higher education and careers.
See page 70.
Name change, with own aims and purpose, although still within D&T.
 
More detail about what to teach to be provided. Details yet unknown.
We should remind the government that language such as becoming a ‘topic’ in primary D&T or a ‘discrete’ part of D&T, is inappropriate if the curriculum sets out more detail to be taught.  It should encourage strengthening rather than further marginalisation of this crucial subject.

Encouraging that post-16 is being reviewed for food. Ensure you have your say before 12th Jan.
Accountability recommendations
We recommend that the
Government:
• Removes the EBacc
performance measures and the associated EBacc entry and attainment headline
accountability measures.
• Retains Progress 8 (and Attainment 8) with no changes to its structure or subject composition
but renames the current EBacc bucket to ‘Academic Breadth’ bucket.
• Continues to develop
initiatives related to similar schools, with a particular emphasis on
supporting inclusive approaches within accountability measures.
Page 191.
Remove EBacc performance measures and rename the EBacc bucket to ‘Academic Breadth’ while retaining Progress 8 and Attainment 8.
Please see the next section regarding new proposed buckets.
 

Food teachers can be proactive, promoting their subject ready to be included.
Key Stage 4
Volume of assessment
We recommend that the
Government:
• Works with Ofqual, seeking
to reduce overall exam time by at least 10%, focusing on assessment
design choices to deliver this reduction, and going further than this where
possible. This should be considered on a subject-by-subject basis, ensuring
minimal impact on reliability, fairness and teaching and learning.
• Works with Ofqual to
introduce a design principle that considers of the volume of exam assessment
as a priority. The DfE and Ofqual should explore a range of options within
each subject to seek to minimise exam length whilst ensuring minimal negative
impact on reliability, fairness, teaching and learning and system
resilience.
• Ensures that, in
implementing the above recommendations, each subject retains at least two
assessment components.
See page 192.
This is generic advice for all
GCSEs, not just ‘food’.

 

Non-qualification activity
recommendations
We recommend that the
Government:
• Strengthens guidance for
16-19 study programmes to promote effective practice in delivering
non-qualification activity and to clarify expectations about the types of
activities that should be core to the enrichment offer. The focus should be
on applied knowledge and transferable skills that will enable learners to
step confidently into adulthood.
• Considers whether certain
elements of non-qualification activity should be made mandatory so that
learners’ access to opportunities is more consistent.
See page 196.
Potentially, this could take the
form of food life skill type sessions at post-16.
What happens next?
  • We’re developing the new
    curriculum with teachers, curriculum experts, pupils and parents.
  • The final curriculum will be
    published in spring 2027, and schools will start teaching it from September
    2028.
 

More information
Ensure you take part – make sure
your voice is heard.
Progress 8 and Attainment 8 – an explanation of the proposed improved model
DfE
and other CAR documents
What
this means for food teaching?
What’s
changing?
 
Reflecting
the importance of a curriculum that supports high standards, we will develop
and consult on an improved version of Progress 8 and Attainment 8 that
balances a strong academic core with breadth and student choice.
  • The government will consult in due course.
  • We will publish our response in the summer term 2026 so that schools can take the revised measure into account when determining
    subject choices for pupils who will start their GCSEs in September
    2027.
(Progress
8 and Attainment 8 explanation, page 3)
The
Food Teachers Centre is concerned that about these changes for GCSE Food
preparation and nutrition.
Potentially,
GCSE ‘food’ numbers could decline dramatically.
We
will monitor the situation and engage in the government’s consultation,
representing the food teacher voice.
We
strongly recommend that you play an active role in the consultation process.
Get
involved in this review and have your voice. Sign-up for email alerts here.
What
will it look like?
Progress
8 and Attainment 8 will continue to be based on a calculation of pupils’
performance across eight qualifications.
The
number of qualifications each pupil should enter remains a professional
judgement for schools led by what best meets the needs of an individual.
Where more than eight subjects approved to count in performance tables are
taken, the Progress 8 and Attainment 8 score for t e pupil will be determined
by assigning points to the pupils’ highest grades in each slot.
 
There
will be 8 slots:
  • Slot 1- English
  • Slot 2 – Maths
  • Slots 3&4 – Science
  • Slots 5&6 – Breadth (two from humanities, creative
    and/or languages)
  • Slots 7&8 – Breadth (Food preparation and nutrition
    is mentioned here – page 9)
 
Slots
7 & 8
These
two slots will take the two highest point scores in any two other subjects,
including English language or literature (if not counted in the English
slot), other GCSE qualifications (including those eligible for Slots 3, 4, 5
and 6), or any technical awards from the Department for Education (DfE)
approved list.
 
GCSE
Food preparation and nutrition is within slots 7 and 8. (Progress 8 and
Attainment 8 explanation, page 9)
Food GCSE and H&C vocational courses are hugely popular at KS4 and are often over-subscribed in current options.
 
Whilst retained within D&T at KS3 and not being allowed as stand-alone subject, the government position changes in KS4, and Food is not considered as a science or a creative subject (alongside D&T).
Unfortunately, it is suggested that ‘Food’ appears in Slots 7 & 8 (breadth), which also includes many other GCSE subjects and vocational (technical) awards. It could also include English Language/Literature GCSE, as well as any subjects in slots 3, 4, 5 and 6.
Our concern is that GCSE Food could become marginalised, dramatically affecting uptake if in Slots 7&8.
We also question why ‘food’ was not in Slots 5 & 6, under Category B (creative), which include subjects with ‘practical’ aspects. We suggest the renaming of the grouping to ‘creative and practical’ as a unifying feature of the grouping.
We would like to better understand the rationale for the current proposal. It appears that in trying to address the decline of D&T and some creative subjects uptake, that Food is being placed in a grouping that will marginalise the subject and reduce the number of students able to access GCSE and vocational awards dramatically.

Get involved in this review and have your voice. Sign-up for email alerts here.
Consultation
We
will consult on Progress 8 options to ensure that pupils can access a strong
academic core and a breadth of subjects, including creative subjects. Working
with the Office of Qualifications and Examinations Regulation (Ofqual), we
will ensure we retain the rigour of exams whilst reducing the amount of time
pupils spend in GCSE exams by 2.5-3 hours on average. (CAR, page 10)
Reflecting
the importance of a curriculum that supports high standards, we will develop
and consult on an improved version of Progress 8 and Attainment 8 that
balances a strong academic core with breadth and student choice.
It
is essential that all students retain this academic core, but we believe the
current structure has hampered progress in subjects which strengthen our
economy and society including the arts, and therefore should make changes
which recognise the value of these subjects and the importance of a broad
pre-16 curriculum. Improvements to Progress 8 and Attainment 8 will take
effect after consultation.
(CAR,
page 45)
There
will be an opportunity for you to have your say.
Ensure
that you register for DfE emails.
Get
involved in this review and have your voice. Sign-up for email alerts here.
Timeline
 
The
government will consult in due course. We will publish our response in the
summer term 2026 so that schools can take the revised measure into
account when determining subject choices for pupils who will start their
GCSEs in September 2027. (Progress 8 and Attainment 8 explanation, page
3)
The
exact timeline for the Progress 8 and Attainment 8 consultation is unknown.
The
Food Teachers Centre will inform the community of timelines and ways to
engage in the consultation when known.
Save the date      Friday 26th June
SAVE THE DATE! BOOK YOUR CPD DAY NOW!
Let’s get together face to face – at last!
The Food Teachers Centre is coordinating a major national summer event on Friday 26th June, where food teachers across the country will come together simultaneously in regional hubs.  When we were planning this summer’s event, we wanted to bring you something more personal, more local, more fun than an on-line day. After all, so many food teachers are on their own – its much better to have time to talk with colleagues and share what’s happening and help each other.
So, next summer we will hold a national event – but NOT JUST ON LINE!  You can join IN PERSON and be with a group of local teachers!
We will update you on the new National Curriculum, and give you a chance to adjust your scheme of work for next year, as well as great opportunities to share classroom tips and teaching issues.  Come and join the fun!
We already have hosts in London, Essex, Newcastle, Taunton and many more will be announced in the new year.
Would your school like to host our event?
If you meet the requirements below email us and we will get in touch
info@foodteachers centre.co.uk
NOTE: – we will only have one host school in each region/area
Host School Requirements:
  • A suitable conference/meeting or food room available all day (Fri 26th June)
  • Minimum seating capacity of 20
  • Projection facilities and strong internet connectivity suitable for video streaming to/from New Row
  • SLT approval for free use of the room (host school receives a free place and valuable regional visibility)
  • Ideally more than one staff member available, e.g., a technician/staff)
  • Confidence in joining and supporting online meetings
  • Ability to provide refreshments; onsite lunch option is helpful (canteen or teachers bringing their own lunch)
  • No anticipated OFSTED visit on or near the date
  • Useful parking capacity and essential good transport links
  • At least 10 secondary schools within approximately a 40-minute radius
The Food Teachers Centre team will run the live presentations and manage the bookings and all the behind the scenes.
What hosting involves:
  1. Welcoming attendees and supporting introductions
  2. Helping organise groups and keeping the day running to time
  3. Providing refreshments
  4. Completing a tech check
  5. Joining a hosts WhatsApp group for the day
Facebook Guides to save you time!
The Food Teachers Centre Facebook Community is an invaluable source of great advice and resources to save you a lot of time.
Two of the best places to look for what you need are: FEATURED and GUIDES.
Here we have stoted the most useful things in way that is easy to navigate. Its all FREE!
     
Food Teachers Centre has 37 Guides, each has many useful resources and files stored within, which have been shared by the teaching community. In this newsletter I will focus on just three of them.
Guide 12 – Ideas for planning Open Evenings
Within the next couple of months, we will be planning for Option Evening. Setting up our “stalls” to encourage students to take our subject at KS4. Within this guide you will find examples of resources and video clips to help you.
    
Guide 17 – Setting Cover
We all know that towards the end of term some may need to take time off due to illness. Get ahead now and download some easy to use cover sheets which you can have ready to send in as and when required
Guide 16 – Festive Fare
Yes, not long now till someone will be asking for Xmas recipes, quizzes etc. Pop along to Guide 16 where you will find lots of shared recipes and ideas for end of term activities.
Click on the image above to take you to each GUIDE, or follow the facbook menu in the group.
Do get in touch on Facebook if you have any questions
Jill Oliver
Food Teachers Centre 2025-26
Tunnock’s Teacake Challenge 
The Tunnock’s Teacake Challenge, now in its 8th year is live for 2026 with the theme “Around the World in a Bite”
 
All the resources to help you deliver the challenge can be found in the Guides section of the Food Teachers Centre Tunnock’s Teacake Closed Facebook Competition Group.
This challenge is only available if you are a Food Teachers Centre member): For resources to run the challenge CLICK HERE and on the Google drive: CLICK HERE
Use the challenge to teach presentation skills to your students and reward them at the same time by downloading certificates of particopation and school winners: CLICK HERE
Enter your best students work into the national competition for a chance to win a prize awarded by Tunnock’s themselves.
There are three categories:
  • Over 14 years
  • Under 14 years
  • Most novel
There will be one winner from each category plus an overall challenge winner. Find out how to enter: CLICK HERE
All entries are published in a fabulous book produced each year once the results have been announced. To purchase a copy of last year’s book: CLICK HERE
Excellent for a no bake end of term activity or 1st lesson back after a break. Why not plan it into your scheme of work? 
Closing date 1st June 2026
Already completed the challenge? Don’t delay, enter today on the Food Teachers Centre Tunnock’s Teacake Closed Facebook Competition Group: CLICK HERE (This group is only available if you are a Food Teachers Centre member)
Good Luck and Have Fun!
Do get in touch on Facebook if you have any questions
Adrienne Gristwood and Suzanne Gray
Calling all school in Wales
Great news!  – we are now able to extend our FISH HERO programme to every school in Wales that would like to join.  This is fully funded.
In 2026, we would like to recuit all secondary schools in Wales, we will be inviting you to FREE teacher training (both on-line and face to face workshops), offering you FREE student masterclasses to develop confidence and skills. Once you are trained, we will be offering you FREE fish to use on your lessons.
We are looking for schools willing to host teacher training for neighbouring schools in the following locations:
  • South Wales – Cardiff, Swansea, Haverford West
  • North Wales – Wrexham, Bangor
  • Mid Wales – Newtown, Merthyr
MORE INFORMATION and Sign up TODAY! Don’t miss out in 2026
 
Upcoming events!
‘Spotlights’ in the Food Teachers Centre Community group
SPOTLIGHT:  Sheffield Food Tours            Thursday 13th Nov at 7pm
Meet Sophie Barber, founder of Sheffield Food Tours. Sophie shares her current offer of food tours for schools and how she would like to develop her ideas for the future.
SPOTLIGHT: CLEAPPS – Health & Safety Refresher   Thursday 6th Nov at 7pm
DT Specialist, Dave Parry for CLEAPPS, answers the most commonly asked H&S questions for Food teachers
Thu, Nov 27 at 7 PM

Join Ant Fleming, WJEC Regional support team for Food and myself. Where he introduces the new spec:
WJEC L3 Alternative Academic Qual in Food Science and Nutrition. (The new spec)
Thurs 8th Jan 2026 at 7 PM
Join Ant Fleming, WJEC Regional support team for Food and myself. Where he answers our questions on the new spec:
WJEC L3 Alternative Academic Qual in Food Science and Nutrition.
 
SPOTLIGHT: FAFOL: Recipe support packs.  Thurs Nov 27 at 7 PM
Join Frances Meek where she explains the recipe support packs that are available on Food A Fact of Life website (FAFOL).
SPOTLIGHT: FAFOL: Sustainability Resources Thurs 11th Dec at 7pm
Join Frances Meek where we explore the sustainability resources on offer on Food A Fact of Life website (FAFOL).
SPOTLIGHT: FAFOL: Support for pupils with additional needs Thurs 15th Jan 2026 at 7pm
Join Frances Meek where we explore the support for pupils with additional needs available on Food A Fact of Life website (FAFOL).
Join Frances Meek where we explore the resources available on Food A Fact of Life website (FAFOL), looking at the science through the context of food.
SPOTLIGHT: FAFOL: Careers in the agri-food industry  Thurs 12th March at 7pm
Join Frances Meek where we explore the careers in the agri-food industry.
Oak National Academy – (on-line workshops)
A new Cooking and nutrition curriculum for National Curriculum Key Stages 1 to 3.

 

Date Training
9th
Dec 
 
 Designing a modern food curriculum with Oak as your foundation
20th
Jan 
 
 Inclusive food education: Adapting Oak for learners with additional needs
3rd
Feb 
 Empowering pupils: Using Oak for independent and home learning

 

All at 7pm

 

The British Nutrition Foundation is grateful for the financial support from the All Saints Educational Trust to support the dissemination and training.
 

 

This course includes being able to join us for NEA Together support meetings.
 
BOOK HERE – and more details
 

 

Teaching KS3 for the first time?
 
CRAWLEY, West Sussex 27th Nov
Foundations in Food has been designed to support non specialist and new teachers who are teaching food at KS3. It will give teachers the opportunity to look at the pedagogy of teaching food and cover the practical requirements which will help 60 minute practical sessions run smoothly.
Focusing on Basic Nutrition, Health and Safety, setting up demonstrations and tips on how to set up the practical classroom. The practical aspect of the day will consist of a hands-on approach, covering key practical skills required at KS3 and provide ready to use resources to take away.
Training outcomes By the end of this session, you will be able to:
  • Describe
    the requirements of the KS3 (11–14-year-old learners) D&T curriculum
  • Explain
    and demonstrate a wide variety of practical skills.
  • Identify
    and explain the links to nutrition, food safety, food science, food
    choice, and food provenance through carrying out practical sessions.
“The course has given me the confidence I needed to carryout practical food lessons”
Food Safety accreditation  in person workshops BOOK HERE
28th Nov CRAWLEY, West Sussex
  • Award and certification for Level 2/Foundation Food Safety recommended renewal every 3 years.
  • Accreditation for the national recognised framework for food teaching standards SECTION 9.1 to 9.6 . Implementing good food safety and hygiene Food teaching in secondary schools: A framework of knowledge and skills
 
Fish Hero programme face to face Teacher practical workshops   FREE
 
Courses are usually on Saturdays around the country.Great if you are completely new to handling fish – we help you with your knife skills, cooking dishes students love and updating your fish knowledge. 
 
  • Come practice and build your confidence amongst supportive colleagues. 
  • Course numbers are small, so that you have a more in-depth experience, enhancing your fish knowledge and sharpening your fish food skills.
SAT 22nd Nov, Clarion School, NW London
FULL/WAITLIST
SAT 6th Dec,  Liverpool Blue Coat School
FRI 12th Dec, Ashby School, NW Leicestershire
1 place left
SAT 17th Jan, Manchester Communication Academy
Last few places
SAT 7th Feb, Lordsworth Girls’ School, Birmingham
FRIDAY 24th April,  Lawnswood School, Leeds
SAT 9th May Gosford School, Oxford
Book here    FREE
 

 
Professional Development brochure and programme
Click here for the new brochure!
Looking for other staff training? – for KS3, Food Safety accreditation and support staff training.
We have a wide range of on-line courses, from exam course support, to KS3 360,  Food Safety and Technician Training and Toolkit.

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

October Newsletter

Posted on by by
 
Food Teachers Centre
October 2025 Newsletter
Celebrating 10,000 members in our on-line community
Hello  
Everyone who works in school supporting food education is welcome in our community group. From trainee teachers, subject leaders, support staff, teachers and technicians – let us help you save time and provide you with quality teaching resources, training, supprt and mentoring.

 

Our community is now 12 years old, and we have achieved more than any of us thought possible.  I am indebted to a loyal and hard-working team of volunteers who give their time selflessly to serve the food teaching community. Their determination to give back and their willingness to help others and their kindness means that food teachers have top quality advice, sustained support and control of their own curriculum and professional development.
We are now a formidable national network that represents the voice of food teachers and brings the community together to be stronger and to offer the best lessons for young people that we can. Thank you to all of the volunteers and to all teachers – it is such a pleasure to lead you.
Best wishes
Louise – Founder

 

 
Let us introduce the volunteer team
Behind every great community is the hidden talents of the support team – so we thought we would use this newletter to remind you who you can turn to when you need help.  Many of these people have been in the Food Teachers Centre since the start.
Ask me about….
 
 
Ask me about……..
 
Adele Louise James
Adele
is a practicing subject leader. Ask me about:
  • GCSE EDUQAS
  • Hospitality & Catering WJEC
  • Google classroom and Mrs James You Tube Channel
  • Whole school food initiatives such as Healthy Schools
Adrienne Gristwood
Adrienne is a retired teacher. Ask me about:
  • Tunnocks Teacake Challenge
  • Top Marks Hospitality and Catering WJEC L1-2
    training course
  • GCSE Boost training
  • GCSE EDUQAS
  • BTEC Levels 1-3
Barbara Monks
Barbara is a retired teacher. Ask me about:
  • Food science, including NEA 1 and Food Science
    Tuesdays
  • Food Science Tutorials training course
  • Recipe Led Food Science training course
  • The Cookery Teacher website
Barbara Rathmill
Barbara is a retired teacher. Ask me about:
  • Food Safety and Allergens and training courses
  • Technicians/support staff training
  • Hospitality industry links
  • Primary teacher support
  • Treasurer for the Food teachers centre
    Community
Deborah Prigg
Deborah is
a practicing subject leader. Ask me about:
  • GCSE EDUQAS
  • Tunnocks Teacake Challenge
Fiona Mather
Fiona
is a practicing subject leader. Ask me about:
  • Support for non-specialist and
    new teachers including Foundations in Food training
  • NEA Together and Vegan High-Level Skills training
  • Level 3 WJEC FSN
  • Food science
  • Community Spotlights (Thursdays)
  • Oak National Academy – Cooking and Nutrition
Jennifer Bruce
Jennifer is a practising food teacher and Senior
Leader. Ask me about:
  • Whole school food provision, including ingredients
  • Subject leadership
  • Top Marks Hospitality and Catering WJEC L1-2  and NEA Together H&C training courses
  • Resource bank
Jill Oliver
Jill is a retired teacher. Ask me about:
  • NEA Together training
  • Support for non-specialist and new teachers including Foundations in Food training
  • GCSE AQA, OCR, EDUQAS
  • GCSE Boost training
  • BTEC Home Cooking Skills training
Joseph Mann
Joe is a practising food teacher and Senior Leader. Ask
me about:
·
Practical food science, including AQA videos
·         GCSE AQA
·
Leith’s Level 3/KS1/KS2
Julie Messenger
Julie is a retired teacher. Ask me about:
  • How to become a teacher, including the Teach
    Food campaign
  • Boys achievement
  • Food Science Technical vocabulary teaching
    strategies
Louise Davies
Louise was previously a food teacher and senior
leader.  She is the Food Teachers
Centre Founder. Ask me about:
  • How the Food Teachers Centre community is run
  • National Curriculum design and development
  • Assessment, including OFQUAL
  • Fish Hero programme
  • Healthy Chinese Cuisine teacher training
  • Training courses including annual workshops,
    BTEC Home Cooking Skills, GCSE Boost, Vegan High Level Skills
Mary Sylvia Campbell
Mary is a practising teacher. Ask me about:
  • GCSE AQA
  • Personal planning for CPD and training
  • Teaching and learning strategies
Michelle Woodard
Michelle is a
practising food teacher and senior leader. Ask me about:
  • Subject leadership
  • Raising the profile of the subject
  • Hospitality & Catering WJEC
Natalie Tebbatt
Natalie is a practising food teacher and senior leader.
Ask me about:
  • Whole school food provision, including ingredients
  • Subject leadership
  • Pupil Premium
  • Curriculum and Assessment
  • GCSE AQA
Sharon Blunden
Sharon is a semi-retired subject leader. Ask me about:
  • GCSE AQA
Simon Gray
Simon was previously a subject leader. Ask me about:
  • Fish Heroes programme training and deliveries
  • Mastering High Level skills training
  • Hospitality industry links
Susan Vanden
Susan is a retired teacher. Ask me about:
  • Resource Bank
Sydia Wint
Sydia is
a practicing subject leader. Ask me about:
  • GCSE AQA
You will also know of other people who continue to support us in our daily activities, you will see them known as group experts on Facebook, such as Suzanne Gray (Tunnocks Teacake Challenge), Roy Ballam (helping on social media), Jenny Elms (administration and FTC Community), Fran Shopland (BTEC Home Cooking Skills), Sylvia Mclean (gifts and loyalties), Fiona Dray (Resource Bank support), Liane Winters (BTEC Home Cooking and support for Wales), Vicky Thomas,  Sarah Badzire, Lindsay Roberts, and Fay Sheree Fisher.
Upcoming face to face events!
The Food Teachers Centre are proud to support this amazing new resource:
FREE! *NEW* Food curriculum with Oak National Academy – (on-line workshops)
A new Cooking and nutrition curriculum for National Curriculum Key Stages 1 to 3.

 

Date Training
21st Oct 
  
 Bringing Oak to life in secondary food lessons
11th
Nov 
 
 Making Oak work in secondary: Strategies for success
9th
Dec 
 
 Designing a modern food curriculum with Oak as your foundation
20th
Jan 
 
 Inclusive food education: Adapting Oak for learners with additional needs
3rd
Feb 
 Empowering pupils: Using Oak for independent and home learning

 

All at 7pm

 

The British Nutrition Foundation is grateful for the financial support from the All Saints Educational Trust to support the dissemination and training.
 

 

This course includes being able to join us for NEA Together support meetings.
 
BOOK HERE – and more details
 

 

Teaching KS3 for the first time?
 
Face to Face practical day Foundations in Food
CRAWLEY, West Sussex 27th Nov
TWO DAY SPECIAL IN CRAWLEY
27th-28th NOV – BOOK HERE
 
Unique opportunity to combine two face-to-face practical CPD training days at a DISCOUNTED price. ONLY £325 for both days when booked together.
DAY 1 Foundations in Food has been designed to support non specialist and new teachers who are teaching food at KS3. It will give teachers the opportunity to look at the pedagogy of teaching food and cover the practical requirements which will help 60 minute practical sessions run smoothly.
Focusing on Basic Nutrition, Health and Safety, setting up demonstrations and tips on how to set up the practical classroom. The practical aspect of the day will consist of a hands-on approach, covering key practical skills required at KS3 and provide ready to use resources to take away.
Training outcomes By the end of this session, you will be able to:
  • Describe
    the requirements of the KS3 (11–14-year-old learners) D&T curriculum
  • Explain
    and demonstrate a wide variety of practical skills.
  • Identify
    and explain the links to nutrition, food safety, food science, food
    choice, and food provenance through carrying out practical sessions.
“The course has given me the confidence I needed to carryout practical food lessons”
DAY 2 Food Safety in Classrooms includes award of Level 2/Foundation Food Safety and accreditation for the national recognised framework for food teaching standards.
 
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. Teachers will be provided with nationally recognised accreditation and certification for teaching food safely in schools.
They will also be able to teach elements of food safety confidently:
  • Award
    and certification for Level 2/Foundation Food Safety recommended
    renewal every 3 years.
  • Accreditation
    for the national recognised framework for food teaching standards SECTION
    9.1 to 9.6 . Implementing good food safety and hygiene Food teaching in
    secondary schools: A framework of knowledge and skills
“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.”
Food Safety accreditation  in person workshops BOOK HERE
 
5th Nov POOLE, Dorset
28th Nov CRAWLEY, West Sussex
  • Award and certification for Level 2/Foundation Food Safety recommended renewal every 3 years.
  • Accreditation for the national recognised framework for food teaching standards SECTION 9.1 to 9.6 . Implementing good food safety and hygiene Food teaching in secondary schools: A framework of knowledge and skills
 
Fish Hero programme face to face Teacher practical workshops   FREE
 
Courses are usually on Saturdays around the country.Great if you are completely new to handling fish – we help you with your knife skills, cooking dishes students love and updating your fish knowledge. 
 
  • Come practice and build your confidence amongst supportive colleagues. 
  • Course numbers are small, so that you have a more in-depth experience, enhancing your fish knowledge and sharpening your fish food skills.
SAT 22nd Nov, Clarion School, NW London
SAT 6th Dec,  Liverpool Blue Coat School
FRI 12th Dec, Ashby School, NW Leicestershire
SAT 17th Jan, Manchester Communication Academy
SAT 7th Feb, Lordsworth Girls’ School, Birmingham
FRIDAY 24th April,  Lawnswood School, Leeds
SAT 9th May Gosford School, Oxford
Book here    FREE
 
FREE MUSSELS for 200 lucky schools
Orders open 4pm Monday 20th Oct
Don’t snooze!  FREE 
 

 
Professional Development brochure and programme
Click here for the new brochure!
Looking for other staff training? – for KS3, Food Safety accreditation and support staff training.
We have a wide range of on-line courses, from exam course support, to KS3 360,  Food Safety and Technician Training and Toolkit.

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

August Newsletter

Posted on by by
 
Food Teachers Centre
August 2025 Newsletter
GCSE and vocational course exam results
More than 89,000 students took P8 exams in food and catering this year! Plus, throughout the UK over 105,000 took a ‘food’ exam!
Hello  
Here is a short summary of this year’s results to help you compare nationally and regionally.
Please excuse our intrusion into your holiday break, but we do hope that your results are as expected. Whatever your outcomes, we would like to extend our thanks and praise for the hard work and dedication of all food teachers this past year.
WJEC H&C Level 1- 2 VOCATIONAL COURSE RESULTS
 
The vocational national results are not accessible to make national comparisions in the same way as GCSE. There are general reports here. Shortly the WJEC H&C senior examiners report will be available here and results are expected on the JCQ website shortly and can be found on WJEC here.
In the meantime here are the H&C summaries: 
The 2025 national average pass rate was 62.4%, compared to 60% in 2024.
 
The 2025 number of entries grows to 35,769, compared to 31,829 in 2024.
There is a good balance of males and females completing the course, but females outperform males.
Overall results and grades:
Results Male and Female:
 
GCSE Results – reported by OFQUAL
The National Average for Food Preparation and Nutrition 2025 is 68.4%.
 
This compares to 2024: 66.7%,  2023: 66.1%, and in 2019: 64.5% (Grades 4-9).
 
GCSE numbers were 53,530 in 2025, down a little from 54,410 in 2024.
Females outperform males once again
Female:
Male:
 
Compare your results to your county average:
Pass (Grades 4-9 by area)
 
GCSE Results – Northern Ireland
Congratulations to all the pupils in Northern Ireland for their exam success today in GCSE Food Preparation & Nutrition, and Home Economics.
National 5 Results – Scotland
Plus, congratulations to all the pupils in Scotland who received their examinations results earlier this month – fantatsic work!
Results day – What to do next?
If your results are not what you expected?
You should discuss with your exams officer and follow any complaints process in school and for the exam board.
If you want to fine-tune your results next year, here are some suggestions:
  1. Read the Moderators
    report     on your NEA assessment for tips    . If your board provides
    advice and support, send them specific questions. Consider becoming a
    moderator or NEA Adviser to understand the process better
  2. Read the Senior/Chief
    examiners report     on the exam     and check what is said about the
    exam paper. This is available in the secure area of your board website, so
    ask your exams officer.
  3. Check that your
    school is providing the minimum exam board and OFQUAL requirements     for
    the teaching and assessment of the GCSE/Vocational Courses.  Turn this into an action
    plan to discuss with your senior leaders and exam officers. This should
    include:
    • 120 guided learning hours
      before assessment takes place
    • Sufficient preparation and
      practice time ahead of NEA release to candidates
    • Adequate provision for
      practical work for NEA 2 (GCSE) and NEA(H&C)
    • Adequate revision and
      practice schedule for the written exam, including school wide exam
      technique workshops
4. Seek help to improve your teaching and preparation of students 
  • To help you prepare for the
    release of NEA 1 GCSE and NEA H&C (1st Sept) and NEA 2 GCSE (1st Nov) Register and join our ON
    LINE (    available todayavailable today) NEA
    Together training room. This is a £25. 
  • Identify if marks were lost
    on food science or practical skills and choose appropriate training
    courses. We provide     on-line training or face to face training days
    to help     you improve your teaching. These are advertised regularly
    in the     Facebook group and on our website.
  • We suggest that you make a case in
    your school to access valuable training below:

 
Is the attainment gap widening in your school?  Our training can help you!
Click here for the new brochure!
 
BACK TO SCHOOL SALE – Up to 20% off

 

Join GCSE BOOST
On-Line training focused on improving grades 1-4 in Food Prep and Nutrition

 
Get support with this year’s tasks and if you have never run NEA before.
Only £25 (for 12 months)
For all GCSE boards and L1-2 H&C
Join us for our NEA Together support meetings.
  1. Familiarise yourself with NEA 1 Food Science assessment for GCSE (15%) and NEA for Hospitality and Catering (60%).
  2. Top tips on this year’s tasks (released on 1st September), useful resources and links
  3. Understand how to plan for the assessment process and plan the autumn term to prepare your candidates.
  4. Q&A
 
As well as the live meeting your ticket also includes access for ONE YEAR to the NEA TOGETHER training room
Our on-line training room has pre-recorded training videos on how to prepare yourself and candidates for NEA 1 and NEA 2 (GCSE) and NEA (H&C), how to carry it out, and mark and moderate NEA.
NEW FOR 2025-26
Plus we have a NEW COURSE FORUM for EACH BOARD where you can privately chat with other teachers, ask questions of the team and discuss the NEA (as this in not on social media, it does not breech JCQ regulations).

 

Gain confidence in food science with our on-line and on demand tutorials.

 
And Recipe led Food Science short on-line inspiration – bite size help!

 

Vegan High Level Skills

 

 

Mastering High Level Food Skills

 

 

Need help with WJEC-EDUQAS Hospitality and Catering?
Join our Top Marks on-demand course.

 

 

Looking for an alternative (Non P8) instead of GCSE or H&C?

 

 

Teaching KS3 for the first time?
Face to Face practical day Foundations in Food

 
Foundations in Food
 Practical Face to Face Course
  • Suddenly found that you are teaching Food?
  • Feel daunted and would like some support and training ready for  the autumn term?
  • Come and join us for a face to face, practical session.
This course has been designed to support non specialist teachers who are planning to teach food at KS3. It will give teachers the opportunity to look at the pedagogy of teaching food and cover the practical requirements which will help practical sessions run smoothly. Focusing on Basic Nutrition, Health and Safety, setting up demonstrations and tips on how to set up the practical classroom.
The practical aspect of the day will consist of a hands-on approach, covering key practical skills required at KS3 and provide ready to use resources to take away. This course is designed to meet current national standards set out: Available Here

 

Improving approaches to assessment in KS3 supports better results at KS4.
 

 
Looking for other staff training? – for KS3, Food Safety accreditation and support staff training.
We have a wide range of on-line courses, from exam course support, to KS3 360,  Food Safety and Technician Training and Toolkit.

 
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


© Food Teachers Centre 2025  

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

September Newsletter

Posted on by by
 
Food Teachers Centre
September 2025 Newsletter
Welcome back to the autumn term!
Hello  
We hope that this year’s results were a success in your school. In August we provided a summary to help you compare nationally and regionally. You can find this here, if you missed it.
 
Overview
 
WJEC H&C  2025 national average pass rate is 62.4%, compared to 60% in 2024. The 2025 number of entries grows to 35,769, compared to 31,829 in 2024.
There is a good balance of males and females completing the course, but females outperform males.
 
GCSE FPN – all boards combined 2025 national average pass is 68.4%, compared to 2024: 66.7%,  2023: 66.1%, and in 2019: 64.5% (Grades 4-9). GCSE numbers were 53,530 in 2025, down a little from 54,410 in 2024. Females outperform males once again
Things to look forward to this term
Its a busy start of term with new classes and the release of new exam tasks, so we look forward to supporting you at our NEA TOGETHER MEETINGS coming up in the next few weeks.
We are always trying to develop ways to save busy teachers time and help them deliver high quality lessons, despite all the pressures.  Here are some things to support you.
Save Time with Resource Bank
 
Our Resource Bank is an archive service managed by volunteers. Sign up with a small donation to gain fast and easy access to all the files that have been shared. There are hundreds of recipes, class activity sheets, displays and posters, schemes of work and workbooks.  All tested by teachers in their classes.  The Archive can be accessed away from Facebook on GOOGLE DRIVE and/or DROPBOX. It is updated each week with new files. 
 
Donations are needed to help us with the fixed costs of running the Food Teachers Centre, such as the cloud storage for the Resource Bank and our newsletter and website.
JOIN HERE or understand how to use it with our Facebook GUIDE
Free Fish delivered to your local Fish and Chip shop
 
We are pleased to announce that this year we can continue with our programme to supply schools with frozen Hake fillets. If you would like to know more about this programme, go to our Facebook GUIDE and join the programme, or if your school is already registered on CADEMY, go to SECTION 4 Fish Deliveries for more information and look out for our email reminders.
 
New Chat Forums with NEA TOGETHER
 
We have added a great feature to our training for NEA – as well as live meetings and pre-recorded presentations to help you get a head start of the NEA, we also have a chat forum now where you can ask the team questions.
Support for new teachers
 
If you are teaching for the first time, or have staff who have just joined you, do book them on our Foundations in Food practical courses in London and Crawley as well as our one line support.  There are free Guide in the Food Teacher’s Centre group, this is full of useful tips and ready- made documents to use.  Teachers who are new to teaching exam courses can get help in Food Teacher’s Centre ‘Guides’ section. We have ” New to teaching……KS3….GCSE…H&C …L3” Guides. We have basic training KS3 360 (on-line) for planning, managing, teaching, and assessing KS3 and Food Safety in Classrooms accreditation (on-line, or face to face).
‘Teaching Tips’ Thursdays and ‘Spotlights’ on Thursdays evening
 
Look out for our FREE live presentations coming up on all the current topics and new resources and people who can help you at school.
Really QUICK HELP for this term’s school events
 
Have you got open evenings coming up and are short of time to put something interesting together? Here are some great ideas – Facebook Community Guide to Open Evenings
Planning to have a fun Hallowe’en themed lesson or cookery club session? Save yourself a heap of planning time by using these ready-made recipes and ideas. Facebook Community Guide on Hallowe’en
Are you thinking of running trips this year and need to get ahead with ideas and planning? Here are what teachers have done all over the country and all their tips. Facebook Community Guide on Planning trips and visitors
Looking ahead at some competitions to raise the profile of food success in your school? Take a look at our Facebook Community Guide  on Competitions
And just to let you know we will be launching Tunnocks TeaCake Challenge shortly, this year’s theme is:
Community Help – ‘Food Science TUESDAYS’
Check your dedicated PRACTICAL FOOD SCIENCE GUIDE HERE
Tuesday Food Science is your regular little reminder about all things ‘food science’ in the Facebook Community. Last week Barbara Monks was sorting out the GUIDE 26 which is where the weekly posts go. Take a look at 4 posts she has moved to the top of the listing.
The focus is NEA 1 and as usual the posts are in pairs, a silent video (that lets you see what the pages are about) and a PowerPoint that you can use.
  • Presentation1 will provide back up for you to talk about IDEAS for food investigations with your students.
  • Presentation 2 gives guidance about RESEARCH
  • Presentation 3 covers PRACTICAL INVESTIGATION
  • Presentation 4 has a focus on OBSERVATION.
 
Making your case for resources and CPD during upcoming Appraisal or Target setting meetings
It’s the time of  year for the review of Appraisal Targets and the setting of new targets for this academic year.
As we start to think about our targets for this academic year for example redeveloping curriculum, embedding tier three vocabulary, retrieval practice, contributing to raising achievement, leadership development, increasing option numbers.  And, in turn considering what support we need or to enhance knowledge / skills within our teams or for ourselves so that we are ready to discuss this with our Appraiser.
In support of this, the Food Teachers Centre provides a wide range of CPD.   Our offer can be found in our CPD/Training Brochure. Prioir to your meetings identify what training may help you this year and make your case for how this would improve your teaching and results: 
  • Food Safety and Hygiene,
  • Food Science,
  • Foundations in Food – for those new to teaching / non-specialists teaching food for the first time,
  • NEA Together,
  • FAST – focusing on assessment,
  • Affordable Food – a planned sequenced curriculum on a budget.
We also offer a range of training based on practical skills / developing high skills eg Vegan High Skills, Mastering High level Skills and Fish Hero programme.
Additionally,  we can also arrange bespoke training as required. Contact us info@foodteacherscentre.co.uk
Jennifer Bruce – Food Teachers Centre volunteer Ambassador.
New to teaching KS3? 
If you are new to teaching KS3 welcome to the best curriculum subject where most students engage with the subject in a very positive way.
What can the Food Teachers Centre do to support you in your new role?
  • Join the Facebook group to ask questions and seek answers from more experienced teachers. Also, you will have access to “Guides” where past resources shared on specific subject are available to you -37 Guides including, literacy, KS3, special needs, maths, and food safety. Every week we have “Science Tuesday and Top Tips Thursday – All free to access
  • Online training rooms where you can complete CPD at your own pace. This is through Cademy and includes Food Science Tutorial, Food Assessment Standardised Tasks (FAST), Food Safety in the classroom, Food Allergens, 360 Food Training for KS3 and Affordable food lessons for all.
  • 1 day face to face practical training including Foundations in Food and Food Safety
So never feel you are alone, and never feel your question is silly, we are here to help and support you.
Jill Oliver – – Food Teachers Centre volunteer Ambassador
 
Proud to be supporting Oak National Academy – FREE teaching resources
The Food Teachers Centre are proud to support this amazing new resource and the training that is coming up.
Oak – Food curriculum to classroom
A new Cooking and nutrition curriculum for National Curriculum Key Stages 1 to 3.
Oak National Academy (Oak), in partnership with the British Nutrition Foundation (BNF), has launched a Cooking and nutrition curriculum for National Curriculum Key Stages 1 to 3, comprising 108 lessons. To support the launch, resources to help you engage with the curriculum and lessons, and CPD are being provided.
How can we help?
  • Get started fast: discover the aims, purpose, and structure of the new Oak food curriculum for Key Stages 1–3.
  • Plan with confidence:  integrate Oak resources into your schemes of work with smart planning tools and CPD strategies.
  • Primary & secondary focus: tailored sessions for adapting lessons to your phase and subject needs.
  • Make it practical: explore tips, techniques, and resources to bring food and nutrition to life in the classroom.
  • Inclusive teaching: adapt the curriculum for pupils with additional and diverse needs.
  • Modern curriculum design:  create engaging, relevant food education that meets today’s learning goals.
  • Empower your pupils: use Oak to support independent and self-directed learning.
  • Learn from best practice: case studies and real-world examples from teachers using Oak successfully.

 

CPD Training
Book your FREE training place
Date
Training
23/09
7pm
1.
Getting started with Oak: What the new food curriculum
offers you
30/09
7pm
2.
Map your own path: Planning CPD that works for you and
your team
07/10
7pm
3.
Inside the curriculum: Unpacking Oak’s approach to food
21/10 4pm
4.
Primary food teaching made easy with Oak
21/10
7pm
5.
Bringing Oak to life in secondary food lessons
11/11
4pm
6.
Making Oak work in primary: Practical tips for the
classroom
11/11
7pm
7.
Making Oak work in secondary: Strategies for success
9/12
7pm
8.
Designing a modern food curriculum with Oak as your
foundation
20/01
7pm
9.
Inclusive food education: Adapting Oak for learners with
additional needs
3/02
7pm
10. Empowering pupils:
Using Oak for independent and home learning
The British Nutrition Foundation is grateful for the financial support from the All Saints Educational Trust to support the dissemination and training.
 

 
Preparing Y11 for the 2026 exams
Here are some suggestions for the start of term:
  1. Prepare for NEA 1 GCSE and NEA H&C (1st Sept) and NEA 2 GCSE (1st Nov) Register and join our ON LINE (available todayavailable today) NEA Together training room. This is a £25. 
  2. If candidates are weaker or marks were lost on food science or practical skills, choose appropriate training courses for the Food Teachers Centre. We provide on-line training or face to face training days to help you improve your teaching. These are advertised regularly in the Facebook group and on our website.
  3. Identify where marks were lost by reading the Moderators and Senior Examiners Reports (ask your exam officer if you have not seen these yet).
  4. Check that your
    school is providing the minimum exam board and OFQUAL requirements     for
    the teaching and assessment of the GCSE/Vocational Courses.  Turn this into an action
    plan to discuss with your senior leaders and exam officers. This should
    include: 

    • 120 guided learning hours
      before assessment takes place.
    • Sufficient preparation and
      practice time ahead of NEA release to candidates
    • Adequate provision for
      practical work for NEA 2 (GCSE) and NEA(H&C)
    • Adequate revision and
      practice schedule for the written exam, including school wide exam
      technique workshops.

 
Is the attainment gap widening in your school?  Our training can help you!
Click here for the new brochure!
 
BACK TO SCHOOL SALE – Up to 20% off
Use code BACK2SCHOOL
Get support with this year’s NEA tasks
Only £25 (for 12 months)
 
For all GCSE boards and L1-2 H&C
This course includes being able to join us for our SEPTEMBER NEA Together support meetings.
  1. Familiarise yourself with NEA 1 Food Science assessment for GCSE (15%) and NEA for Hospitality and Catering (60%).
  2. Top tips on this year’s tasks (released on 1st September), useful resources and links
  3. Understand how to plan for the assessment process and plan the autumn term to prepare your candidates.
  4. Q&A
BOOK HERE – and more details
Dates for GCSE NEA2 (November) and Marking/Moderation meetings (March) will be released soon.

 

Join GCSE BOOST
On-Line training
focused on improving grades 1-4

 

 

Gain confidence in food science with our on-line and on demand tutorials.

 
And Recipe led Food Science short on-line inspiration – bite size help!

 

Vegan High Level Skills

 

 

Mastering High Level Food Skills

 

 

Need help with WJEC-EDUQAS Hospitality and Catering?
Join our Top Marks on-demand course.

 

 

Looking for an alternative (Non P8) instead of GCSE or H&C?

 

Getting started meeting 5pm Monday 22nd Sept  £25

 

Teaching KS3 for the first time?
Face to Face practical day Foundations in Food

 

 

Improving approaches to assessment in KS3 supports better results at KS4.
 

 
Looking for other staff training? – for KS3, Food Safety accreditation and support staff training.
We have a wide range of on-line courses, from exam course support, to KS3 360,  Food Safety and Technician Training and Toolkit.

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

July Newsletter

Posted on by by
 
Food Teachers Centre
July 2025 Newsletter
Hello , 
TIPS! Closing down your food room for the summer break
Here is a useful checklist for your department this week:
1. Health and safety issues that will need addressing (eg electrical issues, ovens, freezers, fridges, perishable foods, potential leaks, security issues etc)

 

  • Freezers and fridges to remain on throughout the school closure due to frozen food and long-life perishables in fridge that are to be remain in school (for the entire time in the freezers and for up to 4 weeks in the fridges, see below).  Check no planned electrical stoppage in the break.
    • Audit of all foods in case of power failure
    • Place a notice that these items are not to be switched off
    • Check doors for effective magnet closures (tape or fix if concerned)
  • The following longer-life perishables in the fridges should remain for a maximum 4-week school closure, if longer remove all items, including but not limited to:
    • Fresh – eggs, butter, cheese
    • Condiments – Mayonnaise, mustard, ketchup, jams and preserves
  • All shorter life perishables to be removed from fridges (not from the freezer) and from around the food room , including but not limited to: Fruit, vegetables, fresh herbs, opened milk, fresh meat and fresh fish and any prepared dishes
  • All compost buckets to be emptied to the external compost heaps and washed out.
  • All other bins to be emptied and washed out.
  • All washing machine, dryer, dehumidifier and kettles to be switched off, drained and unplugged.
  • All taps to be closed off and water can be switched off and isolated.
  • All electrics to ovens can be switched off/isolated but not electricity to freezers and fridges (unless contents has been removed, see above). All gas switched off/isolated.
  • All longer life dry foods are stored out of sight, locked away and audited. Plus check all window and door access points.
  • All kitchen sharps are stored out of sight locked away and audited.
  • Check all alcohols are securely locked away, in a securely locked room.

 

2.  Prepared for upcoming activities eg payment or bid deadlines, deliveries. invoices.

 

  • Cancel any regular deliveries
  • Invoices all processed
  • Arrange watering or access to school to water plants and tend to the fruit and vegetable growing

3. Any other issues that need a plan specific to your area of operation:

  • Switch off/isolate all non-food computers/printers/speakers/lights/heaters/AC etc
  • Remove all non-food sharps from around the classroom (i.e. scissors) to the locked away in case of a break in during closure
NB: This is also a useful checklist of you have to close your room at short notice.
Get NEA 1 Food Science ready
FREE!!!  Check out GUIDE 26 in the group – Teaching Fun Practical Food Science with Barbara Monks.  EVERY TUESDAY!
Also see her ‘Food Science Tutorials’ on line course  MORE INFO
And ‘Recipe Led Food Science’ on line course
 
Teaching Tips Thursday!
Do pop into the Food Teachers Centre Closed Facebook group. We have curated some of the best content, for our most frequently asked questions and most needed support.
  
Congratulations to our #FishHeroes
Celebrating Sucess: Teacher Awards
Simon Gray, Roy Ballam, Louise Davies and the whole FISH HERO team are delighted that over 250 people celebrated with us.
 
 
 
 
Our action packed programme included – fish education workshops, awards ceremony and prize giving, plus presentations with our top tips on teaching about fish in modern classrooms and how we can support the health of young people.
 
 
 
Congratulations to all our award winners
 
 
Competitions –
Announcing our Winners
– Tunnocks Teacake Challenge
Competition – QuornPro
Closing date 16th July
*NEW COMPETITION*
Join our QUORNPRO CHALLENGE THIS SUMMER
This is a super pilot competition if you want a fun plant based activity before the summer break.   CATCH UP ON THIS SPOTLIGHT AND FIND OUT MORE
 
Professional Development
Low cost, high Quality
Food Teachers Centre CADEMY

 

 
The training platform has been streamlined with five new categories of courses just for you. Browse or scroll through the categories, or simply search for the course you want. Click here for the latest courses!
Perfect if you cannot attend face to face courses we have over 20 on-line instead!

 
NEA TOGETHER starts SOON!
 
The launch of the 2025-26 courses include a GREAT new feature ‘YOUR course forum’ where you can post your NEA queries!
READY MADE FOOD INSET SESSION –
Empowering Food Teachers
Our summer on-line workshop – use anytime
 
From £20 for trainees & ECTs   BOOK HERE
Here is a FOOD subject INSET day ready made for you – just £40 (£20 for trainees, ECTs and self-funders)

 

 
What are you planning for your subject INSET or training day?  No time to even think about it?  Don’t worry, we have done all the heavy lifting for you.
 
Our EMPOWERING FOOD TEACHERS INSET can be used as a day, half day or as short sessions.  You can use it on your own, with your other teachers and support staff, or with a local group.
We focus on key issues but highlight pragmatic solutions, ideas and tips of how to overcome those problems. From writing your curriculum to managing tight budgets, and from coping with short lessons to managing large class sizes, we focus on the ‘nitty-gritty’, offering quick-win and immediate solutions.
There are BITE SIZE presentations:
  • managing
    the dreaded 60-minute (or less) lesson
  • safe
    and effective teaching of large classes
  • making
    your case for technician time
  • securing
    an adequate budget for ingredients and equipment
  • practical
    approaches for pupils with allergens
  • fast
    ways to improve the profile of your subject in school.
 
We also bring you the latest news about the national curriculum review and a quick tour of free teaching resources from Oak National Academy – this will save you time and keep you up to date.
Sign up takes just a few minutes but ACCESS is INSTANT
From £20 for trainees & ECTs   BOOK HERE

 

 
 
Face to face – For new teachers……
FOUNDATIONS IN FOOD
  • LONDON Saturday 11th October
  • CRAWLEY  Thursday 27th Nov
Do you have non specialist teachers timetabled for food lessons?
 
This course has been designed to support non specialist and new teachers who are planning to teach food at KS3. It will give teachers the opportunity to look at the pedagogy of teaching food and cover the practical requirements which will help practical sessions run smoothly.
 
Focusing on basic nutrition, health and safety, setting up demonstrations, and tips on how to set up the practical classroom. The practical aspect of the day will consist of a hands-on approach, covering key practical skills required at KS3 and provide ready to use resources to take away.
 
 
More dates coming soon!
Face to Face
FOOD SAFETY IN CLASSROOMS ACCREDITATION 
ONLY £160
  • CRAWLEY FRIDAY 28TH NOVEMBER
Our course includes award of Level 2/Foundation Food Safety and accreditation for the national recognised framework for food teaching standards.  This course is designed specifically for those working in food classrooms as it delivers the Level 2 content with real-life school examples to make it relevant to your everyday work.
 
All Saints Educational Trust
If you are training to be a teacher, or taking accredited training, don’t forget that you could apply for a grant from the All Saints Education Trust.
 
Applications for the ASET Individual Awards close in September. If you’re a dedicated teacher or trainee in Food or Textiles, this is your chance to gain support for your professional development. Apply today! #asetawards
Best wishes from the Food Teachers Centre team
Volunteer Associates  and Ambassadors throughout the UK with a passion for ‘Better Food Teaching’.
The Food Teachers Centre is a place of: 

  • creative and innovative ideas and action

     


  • practical solutions

     

  •  

    learning and sharing

     

If your organisation or company would like to work with us – please do get in touch via our website or facebook page/facebook group
 

 

© Food Teachers Centre 2025  

 
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