Food Teachers Centre December 2019 Newsletter

December 2019 News
Seasons Greetings as you prepare for the end of term!


We are delighted to launch our FISH HERO programme for the next 3 years to bring you great training, fish supplies and teaching resources.
Fish in School Hero’ aims to ensure that every child gets a chance to prepare, cook and eat fish before they leave school. The programme aims to train over 400 secondary food teachers to be confident in preparing and cooking fish with students in their classrooms. Teachers will be supported by local Heroes: fishmongers, fish-loving chefs and fish suppliers, as well as other Heroes who will be coming into schools to talk first-hand about their role in bringing seafood from the sea to the plate, highlighting careers and opportunities in the fish industry.
Supported by the Fishmongers’ Company’s Fisheries Charitable Trust, Fish in School Hero is managed by the Food Teachers Centre and their volunteer team throughout the UK. Launching in East Coast schools, in 2020 and 2021 the programme will be extending throughout the UK, reaching over 60,000 pupils in 3 years.
Follow us on Twitter #fishheroes
Check the blogs about the launch from
Bingley Grammar School here
Emma @Girlyfishmonger here
The pilot programme across Grimsby and East Coast.
In the first year, this would be pilot scale in the Peterborough, Newark, Lincoln, Grimsby area. We will be providing:
  • Lesson plans and recipes
A set of curriculum-linked, ‘seafood’ teaching resources and lesson plans, for use in KS3/4 classrooms across the UK. Tailored modules on five to seven different, key, seafood species, with information on basic biology, method of capture/farm cultivation, sustainability, careers involved in delivering seafood to consumer, cooking methods and health value.
  • Compiling a directory of “fish advocates”
A diverse database of seafood advocates, willing to visit schools and talk about seafood careers. Guidance for those talking to classes.
  • Fish supplier relationships.
Locating regional seafood suppliers (fishmongers, catering supply companies, producer organisations, retailers, etc), willing to provide affordable product suitable for use in the classroom. This enables a “dating service” to match local schools with the best, local, seafood source, helping teachers plan.
  • Teacher Training
Introducing this material to food teachers in regional workshop sessions
East Coast area schools can register here to take part in the programme using this link
OUTSIDE PILOT AREA BUT INTERESTED?
If your school is outside the East Coast area, you can register your interest here to get set for the next phase of the programme and to keep in touch
Celebrating amazing recipes from our Game Star Winners
Thank you to all those who took part in the 2019 Game Stars competition. A beautiful recipe booklet has been created from their recipes. You can access your digital copy of the recipe booklet here.
Schools Game Changer
You can take advantage of free game delivery, teachers training and student masterclasses
Register for the 2019-20 programme
Food Teachers Centre and Tunnocks Teacake Challenge 2020
The Tunnock’s Teacake Challenge 2020

Many of you will have seen the posts about this Challenge, and many took part last year. It is a really great way of practising presentation of food, with very little outlay, and it makes for a really fun lesson, especially at the end of this long busy term. What’s more, if run as a school competition, the school’s winning students can be entered for the Challenge and win prizes. Last year’s overall winner was Lily Tate at Treviglas Academy, but to see all winners entries look at the https://www.facebook.com/suzanne.gray.7505/videos/10221133383506630/?t=2
This year’s Challenge
Students are to produce a plate with a focus on the presentation of a Tunnock’s Teacake and we will be looking for the most stunning plate created. The theme for the creations is to be “Seasons”.
Entries will be judged for creativity; presentation; skills and adding nutritional balance to the plate by the use of seasonal, locally sourced ingredients relevant to their design.
Entries can only be made using the link below. All members of the Food Teachers centre automatically are members of the Tunnock’s Teacake Challenge group. Please read the entry details in the group to ensure you enter correctly. Schools may submit ONE entry for each category
  • 11- 14year olds
  • 14-17year olds
  • Most novel
CLOSING DATE FOR ENTRIES is Friday 17th April 2020.
For full T & Cs; a whole host of resources and entry details please use this link
https://www.facebook.com/groups/TunnocksTeacakeChallenge/ (Only open to members of Food Teachers Centre)
If you are interested in Face to Face training or On line training – check out these links (click on pictures) or download our training booklet click here
NEA Together On Line training
8 UNITS TO CHOOSE FROM:
  1. Live Q&A presentation (with Joe Mann)
  2. Preparing for THIS YEAR’S NEA 1 2019-20 tasks
  3. Planning and Preparing for NEA1
  4. Planning and Preparing for NEA 2
  5. Giving Generic Feedback
  6. Marking and Moderating NEA 1
  7. Marking and Moderating NEA 2
  8. Written Paper: Creating a Revision Plan and Revision Strategies
£20 donation
GCSE Boost On-Line . Support pupils target grades 1-4. There are 20 units:
1. Introduction
2. What are the issues for your low ability learners?
3. Some Common SEND
4. Access, Adjustments for candidates and permissible support
5. Choosing the right exam
6. Current alternatives to GCSE
7. Non-Progress 8 alternative qualifications and awards
8. Understanding Marking
9. Maximising Marks NEA 1 and 2 Researching
10. Maximising Marks: NEA 1 Investigation skills
11. Maximising Marks NEA 1 Evaluation skills
12. Maximising Marks: NEA 2 Practical Skills
13. Maximising Marks: NEA2 Planning skills
14. Maximising Marks: NEA2 Evaluation skills
15. Back to Basics: Using Knowledge Organisers
16. Planning and Teaching: key practical skills
17. Grouping Students for Practical activities
18. Grouping Students for theory-based activities
19. Making theory Learning Fun and Active
20. Preparing for The Written Paper

£80 (plus VAT and booking fees)
Technician Training and Toolkit On Line
We provide digital course resources including all the presentations and useful handouts, a technician’s guide, health and safety systems, logs and checklists.
£120 (plus VAT and booking fees)
Food Safety in Classrooms accredited training
Our course includes award of Level 2 Food Safety and accreditation for the national recognised framework for food teaching standards SECTION 9.1 to 9.6 ‘Implementing good hygiene and safety’ (listed in ‘Food teaching in secondary schools: A framework of knowledge and skills’ 2015 Public Health England, British Nutrition Foundation and Department for Education).
Download this framework Here
£120 (plus VAT and booking fees)
Barbara Monk’s On Line Food Science Tutorials
This is on-line training with step by step video presentations, handouts that you can print and follow and a certificate of completion.
Presentations cover the food science of proteins, fats and carbohydrates. Three separate narrated presentations cover the chemical and physical aspects of each of the major food groups. Topics are fully illustrated and cover all the food science requirements of the GCSE Food Preparation and Nutrition examination for all examination boards. (AQA, Eduqas and OCR)
From £40 (plus VAT and booking fees)
Healthy Chinese Cuisine Ambassadors
Manchester 7th Dec, Nottingham 18 Jan, Southampton 8th Feb,
Cambridge 21st March
NOTE – Places are limited to first come, first served.
PLEASE DO NOT BOOK A PLACE UNLESS YOU ARE COMMITTED TO ATTENDING
If you cannot come, please cancel in good time to allow HUNDREDS OF other food teachers on the waiting list to enjoy the course instead. Last minute cancellations are affecting goodwill of sponsors funding these types of courses.
£FREE OF CHARGE
17th-20th February 2020 Culinary Skills Accredited Course
Introduction to Culinary Skills Certificate **FREE, Fully Funded **

COMPLETED Applications close 31st Jan 2020 – or when places are full

We are delighted to be working with the prestigious Westminster Kingsway College, London to bring teachers, support staff and technicians who do not have any food qualifications a chance for training and recognition.
This course is ideal for non specialist teachers, OR those who have NO or LITTLE FOOD TRAINING and those who would like to improve their practical skills to a higher standard to teach KS3 and exam classes.
This course is NOT intended for those with degree level food qualifications and advanced practical skills or work experience in the catering industry.
This is a FREE intensive FOUR day course ‘Introduction to Culinary Skills’. It is from 9.00am – 6pm for four days, and attendance is required for ALL four days to be considered during the application process. You must attend at 8.30 on Day 1 to register for the course.
Course Description: The Westminster Introduction to Culinary Skills Certificate is an intensive hands-on certificate programme in professional cookery education that offers expert tuition, fit for purpose equipment and facilities, top-quality ingredients and tuition in classic and contemporary European recipes. In eighteen hours total, you will experience a comprehensive foundation in the art of preparation and cookery in modular formats.
1.Basic Food Preparation and Cooking
In this course module, you will learn the fundamentals of the science of preparation and cookery ranging from vegetables, fish, meat, poultry and farinaceous items.Cookery principles are addressed and an explanation of wet and dry methods developed. Extensive use of commodities to create professional dishes within the timeframe.
2.Introduction to Kitchen Equipment and Health and Safety
This module introduces you to the practice of working with professional equipment and the health and safety implications in the workplace. Developing knowledge and understanding of the types of kitchen equipment, utensils and knives appropriate.
3.Food Safety in Catering
This module will introduce you to the knowledge you will need to enable you to take personal responsibility for food safety as well as understand the basic principles of food safety necessary for working in the hospitality and catering industry preparing food. The unit identifies some of the necessary good practice including the legal requirements that must be applied to food, its storage and cooking, as well as the basic principles of good practice needed to keep and maintain food areas/kitchens clean and safe.
SPECIAL NOTES regarding this course! The process for coming on this course is very different to our other courses – PLEASE READ CAREFULLY!
Food Futures – catch up with On Line Training resource
This is an On-LIne Training Room that allows you access to the video presentations (live and recorded), handouts, resources, and live discussion from our event‘Food Futures’ held on SATURDAY 2nd November

How does it work?
1. Buy your ticket on Eventbrite.
2. You will be emailed a ticket with a weblink to the Training Room. Enroll in the training room, by stating your order number (from your ticket) and your name.
3. You will need a facebook account, but can access the training on mobile, tablet or computer, at any time. Unlimited access, for a full school year.
4. Watch some LIVE video presentations in the training room. The training room will be divided into training topics, so pick and mix the workshops that you want to create BESPOKE training for you.
5. Participate by asking questions via the presentations and giving feedback in the group.
The training room will includes:
Key Note presenters
  • Louise Davies, Founder Food Teachers Centre
  • Brian Oppenheim, HMI, National Lead for D&T, OFSTED : Inspection evidence and OFSTED framework D&T: Food
  • Sarah Old, Senior Manager for Standards, OFQUAL : Feedback on the current Food exams and standards
  • Sandra Kelly, Director for UK Skills and Policy, People 1st : Future Skills and T Levels
  • Ursula Arens, British Dietetic Association Ambassador of the Year 2019 :Blue Dot – An environmentally sustainable diet toolkit
Your Exam Board focused workshops – for AQA, EDUQAS, OCR, H&C and BTEC
with Jan Hanly, Jill Oliver, Adele James, Sandra Heinze, Caroline Mousedale and Melanie Williams
  • Update on NEA/ unit assessment 2019-20.Where are you in the NEA process and current questions? (Please bring any live work for feedback from group).
  • Top Tips presentation – Make a difference to your results.
  • NEA 2 Discussion: Planning, preparing and managing the NEA 2 process.
  • Resources for effective preparation and teaching.
Best practice and practical workshops
  • BTEC Home Cooking Skills and teaching SEND (with Melanie Williams and Sarah Badzire, Claremount Special School).
  • Level 3 Food Science and Nutrition (with Sarah Derwent, Droitwich Spa High).
  • Practical Food Science* (with Joe Mann, Food Teachers Centre).
  • Sensory Science in Practice* (with Barbara Monks and Julie Messenger Food Teachers Centre).
Some information, the recipes and videos will be shared from the practical skills sessions
  • Basic skills with fresh fish* (with Paula Williams, Billingsgate Seafood Cookery School).
  • Mince It* (Meat, game and vegetarian high-level dishes that are minced, shaped and formed) – (with Simon Gray, Food Teachers Centre).
What did the teachers say about this training?
  • Just sat down in a free lesson to look through all of the units from saturdays conference. I just had to email to say how brilliant they all are and thank you I have been teaching forever! But am still learning lots of things so thank you. It feels like Christmas Day when I am opening up so many brilliant resources. Will watch the videos again when I have more time.
  • I don’t think there is any other teachers CPD course where you could get OFQUAL & OFSTED in the same room as each other. Good to clear up the myths.
  • Excellent content. All content was relevant and interesting. I really like the fact that power points and handouts are available for all workshops. It was hard to choose which one to attend but this way I can still access the information from all of them.
  • Good that it was Saturday as it is difficult to get out of school, very useful content, love the practical aspect of the afternoon, love the fact that all other workshops not attended are available for us to download
  • Had an excellent day, found all the speakers were very knowledgeable and relevant to food teaching with current issues being discussed. The event was also very good for networking
You can access all of the training day on line for £35 only https://food-futures-online.eventbrite.co.uk
We hope that you all have a good break during the holiday
Best wishes from the Food Teachers Centre team
Volunteer Associates and Ambassadors throughout the UK with a passion for ‘Better Food Teaching’.
The Food Teachers Centre is a place of:
  • creative and innovative ideas and action
  • practical solutions
  • learning and sharing

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

www.foodteacherscentre.co.uk
Bright Ideas Food and Health Consulting Ltd Registered Office 69-71 East Street Epsom Surrey KT17 1BP Registered No 9096275 VAT No 189 4024 84
Posted in Cooking, Cooking skills, Event, News, Newsletters, Teaching


Food Teachers Centre Newsletter November 2019

November 2019 News
Hope that this email saves you some time as we bring the latest news straight to you.
1.Respond to the T Level post 16 consultation Catering
2. Free Culinary Arts 4 day course at Feb half term
3. Entries for Teflon Diamond Standards Awards close this week
4. Exploring Food and Nutrition at KS3
5. Tunnocks TeaCake Challenge ‘SEASONS’
6. Food Futures – Catch up with OFSTED, OFQUAL and NEA with our On-Line ticket
7. Facebook Mentoring – sharing our success story
 
Respond to the T Level Consultation – this closes Midnight 11th Nov
T Levels are new courses coming in September 2020, which will follow GCSEs and will be equivalent to 3 A Levels. These 2-year courses have been developed in collaboration with employers and businesses so that the content meets the needs of industry and prepares students for work.
T Levels will offer students a mixture of classroom learning and ‘on-the-job’ experience during an industry placement of at least 315 hours (approximately 45 days). They will provide the knowledge and experience needed to open the door into skilled employment, further study or a higher apprenticeship. You can read the DRAFT PROFESSIONAL CATERING PROPOSAL HERE
There are many concerns amongst our community about the breadth of T Levels that are required across the food sector as a whole, which are currently not being developed to ensure there are sufficient qualifications to meet all sector needs (across food science, manufacturing, technology, nutrition and health), as well as Hospitality and Catering. Teachers in our schools no longer have an A Level in Food and Nutrition, or Food Technology to offer students. They are concerned that their current Level 3 Diploma and certificate in Food Science and Nutrition must still be offered for that career progression, in addition to a variety of Level 1,2, 3 shorter than 3 A level equivalent qualifications be available to schools, so that learners have clear routes for learning and progression.
Even if you miss the consultation deadline, you could still email any concerns. Contact can be made here https://www.instituteforapprenticeships.org/about/contact-us/
17th-20th February 2020 Culinary Skills Accredited Course
Introduction to Culinary Skills Certificate **FREE, Fully Funded **
 
COMPLETED Applications close 31st Jan 2020 – or when places are full
 
We are delighted to be working with the prestigious Westminster Kingsway College, London to bring teachers, support staff and technicians who do not have any food qualifications a chance for training and recognition.
This course is ideal for non specialist teachers, OR those who have NO or LITTLE FOOD TRAINING and those who would like to improve their practical skills to a higher standard to teach KS3 and exam classes.
This course is NOT intended for those with degree level food qualifications and advanced practical skills or work experience in the catering industry.
This is a FREE intensive FOUR day course ‘Introduction to Culinary Skills’. It is from 9.00am – 6pm for four days, and attendance is required for ALL four days to be considered during the application process. You must attend at 8.30 on Day 1 to register for the course.
Course Description: The Westminster Introduction to Culinary Skills Certificate is an intensive hands-on certificate programme in professional cookery education that offers expert tuition, fit for purpose equipment and facilities, top-quality ingredients and tuition in classic and contemporary European recipes. In eighteen hours total, you will experience a comprehensive foundation in the art of preparation and cookery in modular formats.
1.Basic Food Preparation and Cooking
In this course module, you will learn the fundamentals of the science of preparation and cookery ranging from vegetables, fish, meat, poultry and farinaceous items.Cookery principles are addressed and an explanation of wet and dry methods developed. Extensive use of commodities to create professional dishes within the timeframe.
2.Introduction to Kitchen Equipment and Health and Safety
This module introduces you to the practice of working with professional equipment and the health and safety implications in the workplace. Developing knowledge and understanding of the types of kitchen equipment, utensils and knives appropriate.
3.Food Safety in Catering
This module will introduce you to the knowledge you will need to enable you to take personal responsibility for food safety as well as understand the basic principles of food safety necessary for working in the hospitality and catering industry preparing food. The unit identifies some of the necessary good practice including the legal requirements that must be applied to food, its storage and cooking, as well as the basic principles of good practice needed to keep and maintain food areas/kitchens clean and safe.
SPECIAL NOTES regarding this course! The process for coming on this course is very different to our other courses – PLEASE READ CAREFULLY!
Entries for Teflon Diamond awards close this week
Teflon Diamond Standard Awards deadline is THIS Friday!
There is still time for your students to enter their signature recipe into this year‘s Teflon DSA cookery competition.
Students have until Friday 15th November to enter a recipe online via teflondsa.co.uk or via post to be in with the chance of winning a life-changing Specialised Chefs Scholarship, cookware & a cash prize!
Paul Dayman, Chef Lecturer of the Bournemouth & Poole College and judge for this annual event says, “Its an inspiring event. No one leaves forgotten and the students leave a better chef than when they arrived. The experience they gain on the day is invaluable and gives the judges a chance to identify future talent. Some students have entered the competition, did not win but gained enough experience to enter the following year and succeeded on winning the scholarship.”
Good luck!
Exploring Food and Nutrition at KS3
Combine the essential ingredients that will develop knowledge, understanding and cooking skills through Key Stage 3, with topics linked directly to the new GCSE specifications.
  • Introduce students to the course with accessible, age-appropriate content
  • Develop nutritional understanding, as well as practical skills
  • Save time with 57 ready-made lesson plans, including 30 practicals, that can be delivered in just 50 minutes
  • Provide reliable support for all teachers, whatever your level of expertise
  • Build a solid foundation for the new GCSE specification
What resources are available? Save 20% on textbooks!
· Textbook – £16.99 £13.59
· Student eTextbook – from £4.25 per student
· Whiteboard eTextbook – Small school £50/Large school £75 + VAT
· Teaching & Learning Resources – Small school £150/Large school £225 + VAT
Did you miss us at the ‘Food Futures’ conference earlier this month?
You can still sample our resources and make the most of our special discounts for Food Teacher Centre Network subscribers.
Download your free sample of our textbook, sign up for a free, no obligation, 30-day trial of our Teaching & Learning Resources or place your order below.
Don’t forget to enter the discount code WR0005858 at the checkout to save 20% on textbooks*.
*Terms and Conditions apply. UK and European educational establishments only. Orders must be placed via www.hoddereducation.co.uk by 30/11/19. Not valid in conjunction with any other offer. 20% discount only applies to Exploring Food and Nutrition for Key Stage 3 textbook. This discount code cannot be applied retrospectively.
Food Teachers Centre and Tunnocks Teacake Challenge 2020
Food Futures – catch up with On Line Training resource
This is an On-LIne Training Room that allows you access to the video presentations (live and recorded), handouts, resources, and live discussion from our event‘Food Futures’ held on SATURDAY 2nd November
How does it work?
1. Buy your ticket on Eventbrite.
2. You will be emailed a ticket with a weblink to the Training Room. Enroll in the training room, by stating your order number (from your ticket) and your name.
3. You will need a facebook account, but can access the training on mobile, tablet or computer, at any time. Unlimited access, for a full school year.
4. Watch some LIVE video presentations in the training room. The training room will be divided into training topics, so pick and mix the workshops that you want to create BESPOKE training for you.
5. Participate by asking questions via the presentations and giving feedback in the group.
The training room will includes:
Key Note presenters
  • Louise Davies, Founder Food Teachers Centre
  • Brian Oppenheim, HMI, National Lead for D&T, OFSTED : Inspection evidence and OFSTED framework D&T: Food
  • Sarah Old, Senior Manager for Standards, OFQUAL : Feedback on the current Food exams and standards
  • Sandra Kelly, Director for UK Skills and Policy, People 1st : Future Skills and T Levels
  • Ursula Arens, British Dietetic Association Ambassador of the Year 2019 :Blue Dot – An environmentally sustainable diet toolkit
Your Exam Board focused workshops – for AQA, EDUQAS, OCR, H&C and BTEC
with Jan Hanly, Jill Oliver, Adele James, Sandra Heinze, Caroline Mousedale and Melanie Williams
  • Update on NEA/ unit assessment 2019-20.Where are you in the NEA process and current questions? (Please bring any live work for feedback from group).
  • Top Tips presentation – Make a difference to your results.
  • NEA 2 Discussion: Planning, preparing and managing the NEA 2 process.
  • Resources for effective preparation and teaching.
Best practice and practical workshops
  • BTEC Home Cooking Skills and teaching SEND (with Melanie Williams and Sarah Badzire, Claremount Special School).
  • Level 3 Food Science and Nutrition (with Sarah Derwent, Droitwich Spa High).
  • Practical Food Science* (with Joe Mann, Food Teachers Centre).
  • Sensory Science in Practice* (with Barbara Monks and Julie Messenger Food Teachers Centre).
Some information, the recipes and videos will be shared from the practical skills sessions
  • Basic skills with fresh fish* (with Paula Williams, Billingsgate Seafood Cookery School).
  • Mince It* (Meat, game and vegetarian high-level dishes that are minced, shaped and formed) – (with Simon Gray, Food Teachers Centre).
What did the teachers say about this training?
Just sat down in a free lesson to look through all of the units from saturdays conference. I just had to email to say how brilliant they all are and thank you I have been teaching forever! But am still learning lots of things so thank you. It feels like Christmas Day when I am opening up so many brilliant resources. Will watch the videos again when I have more time.
I don’t think there is any other teachers CPD course where you could get OFQUAL & OFSTED in the same room as each other. Good to clear up the myths.
Excellent content. All content was relevant and interesting. I really like the fact that power points and handouts are available for all workshops. It was hard to choose which one to attend but this way I can still access the information from all of them.
Good that it was Saturday as it is difficult to get out of school, very useful content, love the practical aspect of the afternoon, love the fact that all other workshops not attended are available for us to download
Had an excellent day, found all the speakers were very knowledgeable and relevant to food teaching with current issues being discussed. The event was also very good for networking
You can access all of the training day on line for £35 only https://food-futures-online.eventbrite.co.uk
Shouting Proud about our Facebook mentoring programme
Over the past year or so, we have been piloting and testing the various versions of a wonderful new group tool on Facebook, that allows teachers to mentor others in a structured way.
We love this tool as it has helped so many of our teachres to get the help that they need and have brought people closer together as a community.
We are also very proud that our group has achieved such success in the programme, and record numbers have passed through it, that we are used as a model case study on Facebooks global website for SOCIAL GOOD. You can read about us here
Please join the mentoring programme if you can! If you have any personal succss stories to share with us we would love to hear them from you. Do get in touch if you want to know more.
Best wishes from the Food Teachers Centre team
Volunteer Associates and Ambassadors throughout the UK with a passion for ‘Better Food Teaching’.
The Food Teachers Centre is a place of:
  • creative and innovative ideas and action
  • practical solutions
  • learning and sharing
If your organisation or company would like to work with us – please do get in touch at info@foodteacherscentre.co.uk
www.foodteacherscentre.co.uk
You can always unsubscribe Unsubscribe / Change Profile
Bright Ideas Food and Health Consulting Ltd Registered Office 69-71 East Street Epsom Surrey KT17 1BP Registered No 9096275 VAT No 189 4024 84
Posted in Cooking, Cooking skills, Event, News, Newsletters, Teaching, Uncategorized


Food Teachers Center Newsletter October 2019

 
October News 2019
 
  1. How can I improve my results?
  2. What new qualifications and exam changes are ahead?
  3. How is D&T (Food and Nutrition) inspected?

What relevant skills and knowledge should we teach so that young people are well prepared for the future?

  1. How can we help young people achieve a sustainable healthy diet?

There are many good reasons that we are encouraging you to join us at Food Futures national training event on 2nd Nov In London – in person or on-line.

This day has key exam board workshops to discuss the NEA for GCSE and Unit assessments for BTEC and WJEC Vocational Awards to help you improve your results. We also have practical hands on and best practice workshops to improve your personal skills and knowledge.

But most of all you will want to hear from speakers who are key to the future questions around our subject: OFQUAL, OFSTED, PEOPLE 1ST and those with cutting edge teaching resources to share, such as the BDA’s sustainable diet toolkit.

Food Futures

National ‘Face to Face’

SATURDAY 2nd November

at University of West London, Ealing

Or On-Line

 
Bookings open on our website www.foodteacherscentre.co.uk
 
Programme and booking form to pass to your school CPD Co-ordinator
 
Discounts for self funders. Free to trainee teachers and NQTS – apply for a special coded booking link info@foodteacherscentre.co.uk
 
Join on Line – this on -line learning platform* will give you access to all the recorded presentations, handouts and information from the day.
 
*On Line learning can be accessed for one school year, unlimited times, not just 2nd NOv
 
 

Highlights from our keynotes

 
 
 
We know that you will have some questions and feedback for OFQUAL (Sarah Old)
 
OFQUAL are the exams watchdog. They maintain standards and confidence in qualifications in England, including GCSEs, A Levels and vocational and technical qualifications. They’re independent of government and report directly to Parliament.
  • Have your say! They want your views on the GCSE and the NEA.
  • Do you know which qualification are being reviewed? They will share updates on the review of vocational and Technical (T Level) qualifications that affect the courses that you teach (Level 1-2 Hospitality, Level 3 Food Science and Nutrition)
  • Find out about the new T Level in Catering to be introduced from 2021 and its impact. It has UCAS points https://www.gov.uk/government/publications/introduction-of-t-levels/introduction-of-t-levels
  • A Level? They will listen to your views on the removal of A Level and the lack of Level 3 options as T Levels.
  • If you are unable to attend, please do send us your views info@foodteacehrscentre.co.uk
OFSTED inspects and regulates education to make sure this is of a high standard. It reports directly to Parliament and are independent and impartial.
 
We know that you will be interested in the presentation by the national D&T Lead from OFSTED (Brian Oppenheimer)
 
 
 
PEOPLE 1st (Sandra Kelly)
 
People 1st International is an employer-led skills and quality assurance expert. They develop industry relevant skills across apprenticeships, work-based and vocational education. Their employer-led approach gives an unparalleled insight into the skills priorities now and in the future, with critical industry partnership collaborations that bridge the gap between employers and government.
  • Become more aware of the skills that are need for the Hospitality, Catering and Tourism Sector for the future
  • Get support from local industry and make meaningful connections to support your teaching
 
British Dietetic Association
The BDA is the largest association of food and nutrition professionals in the UK, and represents the whole of the dietetic workforce.
Come and hear about to implement some of their professional resources in your teaching, such as One Blue Dot.
Why do Environmentally Sustainable Diets matter?
Up to 30% of GHG emissions globally are linked to agriculture and food production, and the environmental impact of the food we eat is one of the key changes we can make to tackle the issue of climate change. The BDA believes dietitians (and teachers!) should be able to reconcile the nutritional and environmental science to give consistent messages about a healthy, sustainable and varied diet. They should be aware of the challenges that may result for vulnerable groups and individuals (e.g. those suffering ill health, pregnant women, people on low incomes, and older adults) and be able to provide advice on sustainable eating as appropriate.
 
How planet healthy is your diet?
Environmentally sustainable diets are a win-win for the planet and your health. BDA have come up with a fun quiz to give you a broad idea of whether you’re already a Whole Planet Hero or if you’re still in training! Take the quiz now! https://www.bda.uk.com/professional/resources/obdquiz
 
More information:
 
Don’t miss this opportunity to keep up to date with the latest developments in exams and the subject you teach.
 
 
 
Brian Oppenheim, HMI, National Lead for D&T, OFSTED
Inspection evidence and OFSTED framework D&T: Food
 
Sarah Old, Senior Manager for Standards, OFQUAL
Feedback on the current Food exams and standards
 
Sandra Kelly, Director for UK Skills and Policy, People 1st
Future Skills and T Levels
 
Ursula Arens, British Dietetic Association Ambassador of the Year 2019
Blue Dot – An environmentally sustainable diet toolkit
 

Exam board NEA and unit assessment discussion – ALL Boards

AQA, EDUQAS, BTEC, WJEC, OCR

GCSE, Vocational and Level 3 courses

Special needs strand

 
 
 
 
 
 
 
 
 
 
 
Exam Focused workshops – Updates and Best Practice with separate workshops for AQA, EDUQAS, OCR and H&C.
 
And WJEC Level 3 and BTEC L 1-2 and Home Cooking Skills are included.
  • Latest NEA and unit assessment advice
  • Getting to grips with NEA and unit assessment for Year 11 –what does it mean, how to prepare for and plan assessment
  • How to maximise marks, challenge most able and support all learners
  • Resources for effective preparation and teaching
Practical Skills and Bets Practice focused workshops – see programme for choices
 
Fine-tune and support your personal skills, learning from highly skilled university culinary skills tutors and trainers.
 
These include
  • Food photography, styling and presentation tips
  • High Level Practical skills for maximum marks
  • Practical Food Science
  • Sensory Science in Practice
Amd also a SPECIAL NEEDS strand for teachers form special schools and PRUS
 
 
 
 
 
If you would like some help in making the case for funding for this course. Here is the list of key areas that you can use when you make your case to your SLT for the course fee. You can also download this as a word document to adapt and use here
 

 
Schools Game Changer Registration and Game ordering systems are open (FREE)
 
Register your school here and you will be sent instructions on ordering
 
Register here to apply for:
– TEACHER TRAINING (Practical skills for GCSE and Vocational Level 1-3 courses)
– STUDENT MASTERCLASSES (led by trained Ambassadors)
– SUPPLY OF GAME FOR COOKING SESSIONS for 2019-20
 
Taste of Game and the Food Teachers Centre have come together to bring you training and resources that helps you teach the curriculum.
This programme includes
– Teacher training practical workshops
– Downloadable teaching resources, recipes, suggested classroom activities and video
– Student masterclasses led by trained Ambassadors
– Registration for supply of local game (usually pheasant) directly to your school.
 
This training and programme is sponsored, but for teacher training events you will be asked to make a very small contribution, and this it used to deter people from booking a ‘free place’ and then not being able to attend.
 
A key aim is to upskill teachers in the preparation of game and supply schools directly with ingredients for cooking it. With training and support, we hope that you will use game confidently with your classes. The programme will match the GCSE and vocational course requirements so that 60,000 students will get a chance to experience how to prepare, cook and taste game before they leave school.
 
Competitions and Awards (all FREE)
 
LAUNCHING THIS YEAR’S
TUNNOCK’S TEACAKE CHALLENGE
 
TUNNOCK’S TEACAKE CHALLENGE
 
This is a classroom-based activity where examination students aged 14-16 years are taught to improve their food presentation skills. A class teacher in our group (Deborah Prigg) created a presentation to get students started in the lesson with ideas, from here the ‘Challenge’ has grown organically, with teachers regularly sharing high quality images of students’ successes. It has been a very popular activity in the Food Teachers Centre Community. You can view a selection of the students work here – https://bit.ly/2PMAxsc
 
This year’s challenge is to produce a plate with a focus on the presentation of a Tunnock’s Teacake and we will be looking for the most stunning plate created. The theme for the creations is to be “Seasons”.
 
Marks will be awarded for creativity; presentation; skills and adding nutritional balance to the plate by the use of seasonal, locally sourced ingredients relevant to their design.
By plate, we meant any receptacle, so it could be china; slate, wooden etc.
 
  • Entries can only be made using the link below.
  • ONLY MEMBERS OF THE FOOD TEACHERS CENTRE CAN ENTER.
  • Please read the entry details in the group to ensure you enter correctly. Schools may submit ONE entry for each category
    • 11- 14year olds
    • 14-17year olds
    • Most novel
    • Judge’s commendation
  • CLOSING DATE FOR ENTRIES is Friday 17th April 2020.
  • For full T & Cs; resources and entry details please use this link
 
Competitions and Awards
SPRINGBOARD FUTURECHEF 2019/2020
 
The Competition is Now until 16th March 2020
 
The national competition is comprised of 4 stages. Below gives an outline of each stage and the activities. Detailed guidance is available from the information for competitors, teachers, and chefs and professionals’ pages on the website link.
 
Stage 1: School Heats THESE ARE TAKING PLACE NOW
Organised, hosted and judged by schools. Participants design and cook a one course meal. Suggested Budget: Up to £5 (This is a guide & should not prohibit involvement. Heats can also be run as part of normal classroom activity). This is a flexible stage of the competition and the heats can be set up to fit within a normal teaching timetable, assessment, after school club or other school timetabled session. Up to 2 winners progress to stage 2 – regional managers can advise. For examples of previous school heats take a look at Bo’ness Academy’s slideshow on YouTube.
 
Stage 2: Local Finals
Organised by Springboard, hosted by a local school or college, judged by industry chefs. Participants cook a two-course meal for two people (hot main course and a hot or cold dessert). Budget: Up to £7. Participants marked against specified judging criteria. 1 winner progresses to stage 3 and receives an industry mentor and cookbook.
 
Stage 3: Regional Finals
Organised by Springboard, hosted by a regional college, and judged by industry chefs. Participants cook a two-course meal for two people (hot main course and a hot or cold dessert). Budget: Up to £10. Participants marked against specified judging criteria. 1 winner progresses to stage 4.
 
Stage 4: The National Final March 16th 2020
Organised by Springboard, hosted by Westminster Kingsway College, and judged by industry and celebrity chefs. Finalists cook three portions each of a two course meal (hot main course and a hot or cold dessert). Ingredients basket provided. Participants marked against specified judging criteria. 1 winner is announced from 12 finalists, along with the 2nd and 3rd placed runners up.
 
To register use this link
For a full information pack
 
Competitions and Awards
TEFLON DIAMOND STANDARD AWARDS
 
The Teflon DSA Cookery Competition has become a fantastic platform for young aspiring chefs across the UK. The cookery competition offers students the chance to gain recognition for their cooking ability at school & college, share their creativity and passion and gives them opportunity to showcase what they’ve learnt.
 
This exciting cooking challenge has three categories which are
KEEN YOUNG COOKS – aged 12-16 years old.
ASPIRING STUDENT CHEFS – aged 16-18 years old.
KEEN HOME COOKS – aged 17+
Each category has specifically different requirements , so make sure you head to the website and check
 
FOR ALL CATEGORIES:
The entry should ideally​:
  • demonstrate a knowledge of flavours and textures; showcase as many skills as possible; demonstrate an awareness of nutritional balance; take no more than 90 minutes to prepare and feed two people; consider the seasonality of the National Final when choosing ingredients.
  • Also they must:
  • write a bit about themselves and why they chose their dish, together with a photo; meet the required Terms
DEADLINE FOR ENTRIES 31ST October 2019
 
Low Cost on-line training
 
No Cover needed:
 
NEA Together ONLY £20 – join our on-line training room, with 9 learning units and new video presentations to prepare, mark and moderate 2019-20 NEA tasks
 
 
 
 
 
 
 
 
 
You can access the training ALL YEAR, as many times as you wish!
 
There are 9 training units to choose from: all at your own pace, unlimited access:
 
UNITS TO CHOOSE FROM:
2. Planning and Preparing for NEA1 (Food Science)
3. Planning and Preparing for NEA 2 (Practical Skills)
4. Giving Generic Feedback
5. Marking and Moderating NEA 1 (Food Science)
6. Marking and Moderating NEA 2 (Practical Skills)
7. Written Paper: Creating a Revision Plan and Revision Strategies
8. (NEW) Preparing for NEA 2019-20 tasks
9. (NEW) LIVE Q&A held on Friday 20th September
 
REVIEWS OF THIS TRAINING ROOM SO FAR
 
Ben Taylor
Wonderful resources – the best CPD I have had in 13 years of teaching. I loved watching the high-quality videos and the recommendations, tips and strategies on offer were fantastic. One of the seriously amazing strengths of this training are the food science videos both the links & recommendations and the in-house videos explaining key concepts.
 
Louise Glover
I have been using the training room, full of training videos for the last week or so.I have been using the group on my mobile mostly and it is easy to navigate and all videos can be viewed on this platform. I fully recommend it and I will continue to explore when I am preparing for the next academic year.
 
Karen Ryder
I have to say it’s a brilliant resource. It’s very easy to navigate around the site & dip in and out of the sections that you want to use. Lots of excellent resources. I’m sure none of us like paying money out, but I think £20 is worth it, especially to have all the resources in one place.
 
 
GCSE Boost – ONLY £80
Let us help you support your least able learners (target grades 1-4) with our On-Line training
 
Presenters: Louise Davies and Jacqui Keepin
 
This course focuses on the new GCSE and how it is possible to support lower ability learners through the course and improve their performance. It provides intervention strategies and ideas that you can implement immediately with your Y10 and Y11. This course covers all boards AQA, EDUQAS and OCR.
 
There are 20 On Line Units to pick and mix form according to your needs:
1. Introduction to the course
2. What are the issues for your low ability learners?
3. Some Common SEND
4. Access, Adjustments for candidates and permissible support
5. Choosing the right exam
6. Current alternatives to GCSE
7. Non-Progress 8 alternative qualifications and awards
8. Understanding Marking
9. Maximising Marks NEA 1 and 2 Researching
10. Maximising Marks: NEA 1 Investigation skills
11. Maximising Marks NEA 1 Evaluation skills
12. Maximising Marks: NEA 2 Practical Skills
13. Maximising Marks: NEA2 Planning skills
14. Maximising Marks: NEA2 Evaluation skills
15. Back to Basics: Using Knowledge Organisers
16. Planning and Teaching: key practical skills
17. Grouping Students for Practical activities
18. Grouping Students for theory-based activities
19. Making Learning Fun and Active – How to Approach Theory Based Lessons
20. Preparing for The Written Paper: Brain Science and Practical Ideas
 
 
Reviews of our face to face training- on which this training room is based
Every bit of the event was delivered excellently.
Amazing course! They just keep getting better!
Such a well-planned event with consideration given to delivering courses to SEND learners.
The presenters were very approachable and friendly.
I really enjoyed all aspects of the day
 
Available now! Autumn Special ONLY £80 (FULL Price course £180)
 
 
 
 
 
ON-LINE Food Science Tutorials for teachers
Only £40
What are Food Science Tutorials?
 
Food Science tutorials are recorded presentations by Barbara Monks for food teachers. They teach you the food science of proteins, fats and carbohydrates so that you can confidently answer your pupil’s questions. Three separate presentations cover the chemical and physical aspects of each of the major food groups. You can follow them at your own pace and they take you step by step.
 
The presentations include ideas for ways to teach food science with images and photos to support the teacher and suggestions for delivering food investigations (NEA 1) as required by all the examination boards. Coverage is designed to meet the needs of practical food work whilst also including molecular level science. Key terms from GCSE Food preparation and nutrition specifications are explained and related to practical work.
 
Tutorials are £40 each or £100 for the set of three.
 
How to purchase Food Science Tutorials. Get more details and buy here
 
‘A clear concise and supportive resource’. (teacher evaluation)
 
 
 
 
 
 
Best wishes from the Food Teachers Centre team
 
Volunteer Associates and Ambassadors throughout the UK with a passion for ‘Better Food Teaching’.
 
 
 
The Food Teachers Centre is a place of:
 
  • creative and innovative ideas and action
  • practical solutions
  • learning and sharing

 

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

 

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


Food Teachers Centre Newsletter September 2019

Back to School
September 2019 News
Welcome back to school. Good Luck this term!
Last month we published a short summary of this year’s results to help you compare to 2018 and compare nationally and regionally. If you missed it
The National Average for Food Preparation and Nutrition 2019 was 64.5% In 2018 it was 62.3% (Grades 4-9, equivalent A-C), so this is improving. For further information https://analytics.ofqual.gov.uk/
Great to see so many Food Teachers Centre colleagues and their pupils ‘Step up to the Plate’ on the BBC
Earlier this year the Food Teachers Centre team had great fun supporting the producers of a new CBBC programme to recruit teams of pupils. We introduced the programme through a Joe Mann ‘Spotlight Q&A’ in the Facebook group, and many of you applied and got through auditions to be stars of the show.
Simon Gray and Louise Davies also went along to the filming of the ‘Medieval’ themed programme, and meet the presenters. It was a brilliant day. We hope that you will look out in the group for the next opportunities as we often get asked to put people forward and to make suggestions for new programmes. Watch it on iPlayer https://www.bbc.co.uk/programmes/m0007lkh
Need Practical Skills? – Face to Face days
FREE – fully funded 4 day Introduction to Culinary Skills Certificate 21st-24th October (half term), Central London
Introduction
The Westminster KIngsway Introduction to Culinary Skills Certificate is an 32- hour FAST TRACK hands-on certificate programme in professional cookery education that offers expert tuition, fit for purpose equipment and facilities, top-quality ingredients and tuition in classic and contemporary European recipes. COMPLETED Applications close 4TH OCTOBER – or when places are full
This course is ideal for non specialist teachers, OR those who have NO or LITTLE FOOD TRAINING and those who would like to improve their practical skills to a higher standard to teach KS3 and exam classes. It is from 9.00am – 6pm for four days, and attendance is required for ALL four days to be considered during the application process. You must attend at 8.30 on Day 1 to register for the course.

Course Description:
1.Basic Food Preparation and Cooking In this course module, you will learn the fundamentals of the science of preparation and cookery ranging from vegetables, fish, meat, poultry and farinaceous items.Cookery principles are addressed and an explanation of wet and dry methods developed. Extensive use of commodities to create professional dishes within the timeframe.
2.Introduction to Kitchen Equipment and Health and Safety This module introduces you to the practice of working with professional equipment and the health and safety implications in the workplace. Developing knowledge and understanding of the types of kitchen equipment, utensils and knives appropriate.
3.Food Safety in Catering This module will introduce you to the knowledge you will need to enable you to take personal responsibility for food safety as well as understand the basic principles of food safety necessary for working in the hospitality and catering industry preparing food. The unit identifies some of the necessary good practice including the legal requirements that must be applied to food, its storage and cooking, as well as the basic principles of good practice needed to keep and maintain food areas/kitchens clean and safe.
The process for coming on this course is very different to our other courses. REGISTER INTEREST HERE. https://culinaryskillsoctober2019.eventbrite.co.uk
Where to get help with your teaching.

To improve your teaching and preparation of students for the exams:
  • To help you prepare for the release of NEA 1 (1st Sept) and NEA 2 (1st Nov) Register and join our ON LINE (available today) NEA Together training room. This is a £20 donation. https://neatogether-online1.eventbrite.co.uk
  • Get booked on-line training or face to face training days to help you improve your teaching. These are advertised regularly in the Facebook group, on our website and on our Eventbrite Pages. We suggest that you make a case in your school to access valuable training.
  • Register for our free facebook mentoring programme, so that you can be matched with an experienced teacher who teaches the same board, who will be able to offer you advice and guidance. Sign up here.
The government has promised increased funds for schools – we need facts and figures to help us make our case to access this.
Please complete Food Teachers Centre ‘Exam Results’ 2019 survey
If enough people answer, we may be able to collect evidence of how group size and lesson lengths can impact on results. These could be used by you to make a strong case for changes if you need them. These results will be shared with the community and publicised.
There are 30 questions, taking about 10 minutes, so we do appreciate your time in filling it in.
GCSE Exam Results Survey: Take it here

Vocational Courses Results Survey: Take it here
You can do both surveys.
Teflon Diamond Awards – get entered!
A great competition that aligns well with GCSE and Level 1-2 exam courses
Keen Young Cooks (12-16years)
Entries close 31st October
WHERE TO START:
Submit your favourite recipe that demonstrates as many of your cooking skills, creativity and passion for your chance to be selected for the National Final of the Teflon™ Diamond Standard Awards.
Your recipe can be sweet or savoury but your dish must include a mixture of ingredients and showcase your skills.
YOUR CHANCE TO WIN:
A life changing experience for keen young cooks to compete in a national cook off judged by an elite panel of professional chefs and to win great prizes.
The experience will also provide an insight into career opportunities in catering, with the option to take up a three year Specialised Chefs Scholarship.
WINNERS PRIZE:
  • A cash prize of £200
  • £100 worth of cookware
  • The option to take up a three year Specialised Chefs Scholarship with the Royal Academy of Culinary Arts at Bournemouth & Poole College.
RUNNER-UP PRIZES:
Each finalist will receive a cookware bundle on behalf of our sponsors.
NATIONAL FINAL:
The national cook off will take place at Bournemouth & Poole College on Monday 3rd February 2020 for the Keen Young Cooks.
More information and lots of teaching resources HERE
Coming up! Training days to help you
Food Futures
National ‘Face to Face’
SATURDAY 2nd November
at
University of West London, Ealing
AND
Sheffield Hallam University
These national training days in Sheffield and London will bring hundreds of food teachers together for a unique set of speakers, exam workshops and practical cooking skills sessions that focus on reviewing your results and moving forward with planning and delivery
Bookings open on our website www.foodteacherscentre.co.uk
Programme and booking form to pass to your school CPD Co-ordinator
Prices £155 Early Bird until 30th Sept, then £195 (plus VAT /Booking fee)
Food Futures
Feed Future Learning
LONDON Keynote Speakers
Brian Oppenheim, HMI, National Lead for D&T, OFSTED
Inspection evidence and OFSTED framework D&T: Food
Sarah Old, Senior Manager for Standards, OFQUAL
Feedback on the current Food exams and standards
Sandra Kelly, Director for UK Skills and Policy, People 1st
Future Skills and T Levels
Ursula Arens, British Dietetic Association Ambassador of the Year 2019
Blue Dot – An environmentally sustainable diet toolkit
Food Futures
Feed Future Learning
London and Sheffield have
Exam Focused workshops – Updates and Best Practice with seperate workshops for AQA, EDUQAS, OCR and H&C
  • Latest NEA and unit assessment advice
  • Getting to grips with NEA and unit assessment for Year 11 –what does it mean, how to prepare for and plan assessment
  • How to maximise marks, challenge most able and support all learners
  • Resources for effective preparation and teaching
Practical Skills focused workshops – see each venue for programme for choices
Fine-tune and support your personal skills, learning from highly skilled university culinary skills tutors and trainers
Programme and booking form to pass to your school CPD Co-ordinator
On Line ? – Yes Of course!
There will be an on-line version if you are unable to come in person – booking coming soon
No Cover needed for our on-line training:
NEA Together – join our on-line training room, with 8 learning units and new video presentations to prepare, mark and moderate 2019-20 NEA tasks
NEA Together On-Line

As many teachers find it hard to get out of school for NEA Together meetings, we have decided to take the training on line this year.

Our training room has all the training videos that we used in 2017-19 meetings on how to prepare yourself and candidates for NEA, how to carry it out, and mark and moderate NEA.

This is a LIVE training room, so on 1st September, Barbara Monks will add a 2019-20 NEA 1 update, and we will add tips from 2019 Examiners reports.

You can access the training ALL YEAR, as many times as you wish!

There are 8 training units to choose from: all at your own pace, unlimited access:

UNITS TO CHOOSE FROM:
2. Planning and Preparing for NEA1 (Food Science)
3. Planning and Preparing for NEA 2 (Practical Skills)
4. Giving Generic Feedback
5. Marking and Moderating NEA 1 (Food Science)
6. Marking and Moderating NEA 2 (Practical Skills)
7. Written Paper: Creating a Revision Plan and Revision Strategies
8. (NEW) Preparing for NEA 2019 tasks
Each Unit has a video presentation, useful handouts to download, hundreds of ideas and activities as if you were in the training room with us, an opportunity to ask questions and links all in one place to everything that we recommend and you will find useful, to make this a lifesaver – all in one place.
To access the training room you will need a Facebook account and access to the internet. The training can be accessed on a mobile device, tablet or computer.
REVIEWS OF THIS TRAINING ROOM SO FAR
Jordi Major
I have found some really useful resources – including presentations from Jaqui on things to check when marking the NEAs and the evidence which the moderators want to have clearly marked.
Ben Taylor
Wonderful resources – the best CPD I have had in 13 years of teaching. I loved watching the high-quality videos and the recommendations, tips and strategies on offer were fantastic. One of the seriously amazing strengths of this training are the food science videos both the links & recommendations and the in-house videos explaining key concepts.
Louise Glover
I have been using the training room, full of training videos for the last week or so.I have been using the group on my mobile mostly and it is easy to navigate and all videos can be viewed on this platform. I fully recommend it and I will continue to explore when I am preparing for the next academic year.
Karen Ryder
I have to say it’s a brilliant resource. It’s very easy to navigate around the site & dip in and out of the sections that you want to use. Lots of excellent resources, especially for NEA 1. Some I’ve used before, but others were new to me, so will definitely be going back to them. Also, a range of resources for NEA 2 & an interesting video on presentation skills. I’m sure none of us like paying money out, but I think £20 is worth it, especially to have all the resources in one place.
GCSE Boost
Let us help you support your least able learners (target grades 1-4) with our On-Line training
Presenters: Louise Davies and Jacqui Keepin
This course focuses on the new GCSE and how it is possible to support lower ability learners through the course and improve their performance. It provides intervention strategies and ideas that you can implement immediately with your Y10 and Y11. This course covers all boards AQA, EDUQAS and OCR.
GCSE and your lower ability learners: Overview
  • Issues for lower abilities.
  • Some common SEND and how these can be supported in class
  • Choosing your board and exam. What are the alternatives to the GCSE exam for lower ability learners?
Back to Basics – Practical ideas to help with teaching and assessment
  • Focusing on essential content – knowledge organisers, targeting and simplifying
  • Tools that help the content stick, making learning fun, grouping and questionning
Assessment
  • Effective differentiation and providing different amounts of support during the assessment process, scaffolding and intervention within the JCQ regulations Practice, mocks, tests, self-review/assessment and preparation for NEA
  • Where to gain marks in NEA1 and NEA 2
  • Brain science and what this tells us about how to prepare students for the written paper
Reviews of our face to face training- on which this training room is based
Every bit of the event was delivered excellently.
Amazing course! They just keep getting better!
Such a well-planned event with consideration given to delivering courses to SEND learners.
The presenters were very approachable and friendly.
I really enjoyed all aspects of the day

Available now! Summer Special until end of September ONLY £80 (FULL Price course £180)

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

Food Science tutorials are recorded presentations by Barbara Monks for food teachers. They teach you the food science of proteins, fats and carbohydrates so that you can confidently answer your pupil’s questions. Three separate presentations cover the chemical and physical aspects of each of the major food groups. You can follow them at your own pace and they take you step by step.
The presentations include ideas for ways to teach food science with images and photos to support the teacher and suggestions for delivering food investigations (NEA 1) as required by all the examination boards. Coverage is designed to meet the needs of practical food work whilst also including molecular level science. Key terms from GCSE Food preparation and nutrition specifications are explained and related to practical work.
Tutorials are £40 each or £100 for the set of three.
How to purchase Food Science Tutorials. Get more details and buy here
‘A clear concise and supportive resource’. (teacher evaluation)
Schools Price! AQA or EDUQAS Revision Guide £3.99
COLLINS AQA & EDUQAS GCSE revision guide.
These two books are a must for any school, as they contain key information, worksheets and practice papers for either AQA or EDUQAS courses. Take your pick!
This new EDUQAS book has similar content to AQA version, but has EDUQAS style exam papers (two) and the content is divided into sections that reflect the EDUQAS specification. Schools price £3.99
Based on new research that proves repeated practice testing is more effective than repeated study, this revision series is guaranteed to help students achieve the best results.
  • Clear and accessible explanations
  • Concise revision notes
  • Seven practice opportunities for every topic covered in GCSE.
Next month’s newsletter announcement
Tunnock’s Teacake Challenge is BACK!
Best wishes from the Food Teachers Centre team
Volunteer Associates and Ambassadors throughout the UK with a passion for ‘Better Food Teaching’.
The Food Teachers Centre is a place of:
  • creative and innovative ideas and action
  • practical solutions
  • learning and sharing

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

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


Food Teachers Centre August 2019 Newsletter

GCSE Results Day
2019 News
Here is a short summary of this year’s results to help you compare to 2018 and compare nationally and regionally.
Please excuse our intrusion into your holday 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 that all food teachers have shown in implementing this reformed course under difficult circumstances of competing school subject priorities, such as EBACC and limited time and budgets.
Everyone should be aware that the government reformulated GCSEs to make them harder – this was indeed the only NEW GCSE brought in by the government in their committment to make sure that every young person had the opportunity to learn to cook and learn about nutrition. 2019 is the second cohort of the reformed Food Preparation and Nutrition GCSE.
The National Average for Food Preparation and Nutrition 2019 was 64.5% In 2018 it was 62.3% (Grades 4-9, equivalent A-C), so this is improving.
Not so good news! From 2008-18 we saw a 50% drop in GCSE numbers and 2019 brings a further 5% drop in those that are entered for GCSE. Some may be entered for Vocational Qualifications however.
Here is a visual map of England by OFQUAL that shows the national results (best results being darkest).
Food Preparation and Nutrition compared to other subjects (grades 4 and above, all ages)
This shows that GCSE Food Preparation and Nutrition is NO SOFT OPTION
 
Subject
2018 Grade 4-9
2019 Grade 4-9
Food Preparation and Nutrition Grades 4-9
62.3%
64.5%
Combined Science
54.7%
55.5%
Art and Design
75%
75.2%
History
63.7%
63.5%
Geography
64.5%
65.2%
Maths
70.8%
71.4%
English Language
75%
70.5%
French
69.7%
69.3%
Music
74.7%
75.7%
For further information https://analytics.ofqual.gov.uk/
County by County Results and numbers entered
Check the results of your school against the national average and the local average.
 
This chart also shows if the numbers entered have increased or decreased, and if results have improved.
  • 41% LESS students entered in Northumberland, 31% less in Tyne and Wear, 27% less in East Riding of Yorkshire, 25% less in Cornwall, 24% less in Shropshire, and 22% less in Merseyside.
  • 20% MORE students entered in Somerset, 18% more in West Sussex, 16% more in Rutland and 15% more in Lincolnshire.
Map of England
Old and new grades reminder
2018
2019
County
No. of Students Entered
Average Grades 4-9 (A-C)
No. of Students Entered
Average Grades 4-9 (A-C)
% No. of Students Differences
% Grades Differences
Bedfordshire
445
62.1
455
61.0
2.2
-1.8
Berkshire
740
71.3
730
73.5
-1.4
3.1
Buckinghamshire
770
62.8
815
58.1
5.8
-7.5
Cambridgeshire
550
60.3
550
65.1
0.0
8.0
Cheshire
885
63.2
755
65.4
-14.7
3.5
Cornwall
695
62.8
525
61.4
-24.5
-2.2
County of Bristol
155
69.3
220
68.8
41.9
-0.7
Cumbria
455
55.0
460
63.0
1.1
14.5
Derbyshire
960
57.8
995
61.2
3.6
5.9
Devon
1,255
58.7
1,195
59.5
-4.8
1.4
Dorset
955
68.4
770
73.3
-19.4
7.2
Durham
575
67.4
585
68.3
1.7
1.3
East Riding of Yorkshire
490
64.8
360
66.3
-26.5
2.3
East Sussex
720
64.1
655
56.0
-9.0
-12.6
Essex
1,695
61.3
1,505
71.0
-11.2
15.8
Gloucestershire
910
63.9
950
64.0
4.4
0.2
Greater London
4,185
61.5
3,930
65.4
-6.1
6.3
Greater Manchester
2,710
63.1
2,485
65.1
-8.3
3.2
Hampshire
1,900
60.2
1,835
64.3
-3.4
6.8
Herefordshire
340
57.4
320
62.2
-5.9
8.4
Hertfordshire
1,380
70.4
1,400
70.0
1.4
-0.6
Isle of Wight
90
68.5
80
66.7
-11.1
-2.6
Kent
1,205
63.8
1,280
65.6
6.2
2.8
Lancashire
1,445
64.9
1,335
64.7
-7.6
-0.3
Leicestershire
1,065
61.9
1,130
62.2
6.1
0.5
Lincolnshire
825
59.3
945
63.4
14.5
6.9
Merseyside
840
61.6
650
65.3
-22.6
6.0
Norfolk
790
60.2
720
54.2
-8.9
-10.0
Northamptonshire
650
62.7
705
66.0
8.5
5.3
Northumberland
365
51.9
215
58.8
-41.1
13.3
North Yorkshire
1,055
63.5
985
64.7
-6.6
1.9
Nottinghamshire
930
59.1
880
65.8
-5.4
11.3
Oxfordshire
565
64.7
595
66.3
5.3
2.5
Rutland
95
64.6
110
68.5
15.8
6.0
Shropshire
475
63.6
360
66.3
-24.2
4.2
Somerset
1,005
60.3
1,215
64.9
20.9
7.6
South Yorkshire
920
58.1
915
64.1
-0.5
10.3
Staffordshire
835
58.7
790
53.3
-5.4
-9.2
Suffolk
1,005
65.8
985
60.0
-2.0
-8.8
Surrey
1,120
72.5
1,185
75.2
5.8
3.7
Tyne and Wear
675
65.6
465
69.6
-31.1
6.1
Warwickshire
620
69.3
590
72.3
-4.8
4.3
West Midlands
2,360
56.0
2,045
59.3
-13.3
5.9
West Sussex
745
61.1
885
60.3
18.8
-1.3
West Yorkshire
2,035
64.3
1,755
63.0
-13.8
-2.0
Wiltshire
625
61.5
630
60.3
0.8
-2.0
Worcestershire
740
58.0
645
66.9
-12.8
15.3
Totals/averages
45850
62.7
43590
64.5
-4.9
2.9
Why don’t we present any analytics for Level 1-2 Hospitality and Catering?
Only subjects with a minimun of 10,000 entries are included in OFQUAL’s analysis
What to do next?
If your results are disappointing we suggest:
  1. Read the Moderators report on your NEA assessment for tips. If your board provides advice and support, send them specific questions. Consider becoming a moderator to understand the process better.
  2. Read the Senior/Chief examiners report on the exam and check what is said about the exam paper. 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. Turn this into an action plan to discuss with your senior leaders and exam officers. This should include:
  • 120 guided learning hours before assessement takes place
  • Sufficient preparation and practice time ahead of NEA release to candidates
  • Adequate provision for practical work for NEA 2
  • Adequate revision and practice schedule for the written exam, including school wide exam technique workshops

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

  • To help you prepare for the release of NEA 1 (1st Sept) and NEA 2 (1st Nov) Register and join our ON LINE (available today) NEA Together training room. This is a £20 donation. https://neatogether-online1.eventbrite.co.uk
  • 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, on our website and on our Eventbrite Pages. We suggest that you make a case in your school to access valuable training :
    • Attend our London or Sheffield Face to Face events on Saturday 2nd November (University of West London and Sheffield Hallam University). We will be reviewing all the exam results and there are workshops for each exam course to help you improve and gain clarity and great ideas
    • Join our On- Line training ‘GCSE Boost for levels 1-4’ if you are concerned that your lower ability and borderline candidates would benefit from planned interventions. https://gcseboost-online1.eventbrite.co.uk
    • Attend ‘Schools Game Changer’ and FREE HCCA Chinese Cookery workshops or Westminster Kingsway Introduction to Culinary Skills if you are looking for extra NEA 2 help and improving your own practical skills.
    • Register and learn at your own pace with ‘Barbara Monk’s Food Science Tutorials’ if you need help in building your subject knowledge and ideas for teaching how to apply the science. https://winterfood-science-tutorials123.eventbrite.co.uk
  • register for our free facebook mentoring programme, so that you can be matched with an experienced teacher who teaches the same board, who will be able to offer you advice and guidance. Sign up here.
Please complete Food Teachers Centre ‘Exam Results’ 2019 survey
The Community has been going for 6 years and developed successfully beyond anything we ever imagined. But our success is anecdotal taken from what you tell us and some evaluation evidence of our events. As a team of unpaid volunteers we want to make sure that the community continues to be what teachers need. To do so, we would like your feedback. In addition, so that we can gain the support of others and bring you more programmes and resources, we often need to prove that what we do is effective for teachers, so this survey will give us valuable insights and statistics to take to partners.
Furthermore, if enough people answer, we may be able to collect evidence of how group size and lesson lengths can impact on results. These could be used by you to make a strong case for changes if you need them. These results will be shared with the community and publicised.
No school or teacher will be identified from any information or comments. Your personal information will be kept securely.
There are 30 questions, taking about 10 minutes, so we do appreciate your time in filling it in.
GCSE Exam Results Survey: Take it here
 
Vocational Courses Results Survey: Take it here
You can do both surveys.
Coming up! Training days to help you
Face to Face in Sheffield and London
SATURDAY 2nd November
at
University of West London, Ealing and Sheffield Hallam University
These national training days will bring hundreds of food teachers together for a unique set of speakers, exam workshops and practical cooking skills sessions that focus on reviewing your results and moving forward with planning and delivery. Bookings open soon
Exam Focused workshops – Updates and Best Practice with seperate workshops for AQA, EDUQAS, OCR and H&C
  • Latest NEA and unit assessment advice
  • Getting to grips with NEA and unit assessment for Year 11 –what does it mean, how to prepare for and plan assessment
  • How to maximise marks, challenge most able and support all learners
  • Resources for effective preparation and teaching
Practical Skills focused workshops
Fine-tune and support your personal skills, learning from highly skilled university culinary skills tutors and trainers
Bookings open soon
No Cover needed for our on-line training:
NEA Together – join our on-line training room, new videos will be released for the NEW 2019 NEA tasks
NEA Together On-Line
As many teachers find it hard to get out of school for NEA Together meetings, we have decided to take the training on line this year.
Our training room has all the training videos that we used in 2017-19 meetings on how to prepare yourself and candidates for NEA, how to carry it out, and mark and moderate NEA.
This is a LIVE training room, so on 1st September, Barbara Monks will add a 2019-20 NEA 1 update, and we will add tips from 2019 Examiners reports.
You can access the training ALL YEAR, as many times as you wish!
There are 8 training units to choose from: all at your own pace, unlimited access:
UNITS TO CHOOSE FROM:
2. Planning and Preparing for NEA1 (Food Science)
3. Planning and Preparing for NEA 2 (Practical Skills)
4. Giving Generic Feedback
5. Marking and Moderating NEA 1 (Food Science)
6. Marking and Moderating NEA 2 (Practical Skills)
7. Written Paper: Creating a Revision Plan and Revision Strategies
8. (COMING SOON) Preparing for NEA 2019 tasks
Each Unit has a video presentation, useful handouts to download, hundreds of ideas and activities as if you were in the training room with us, an opportunity to ask questions and links all in one place to everything that we recommend and you will find useful, to make this a lifesaver – all in one place.
To access the training room you will need a Facebook account and access to the internet. The training can be accessed on a mobile device, tablet or computer.
REVIEWS OF THIS TRAINING ROOM SO FAR
Jordi Major
I have found some really useful resources – including presentations from Jaqui on things to check when marking the NEAs and the evidence which the moderators want to have clearly marked.
Ben Taylor
Wonderful resources – the best CPD I have had in 13 years of teaching. I loved watching the high-quality videos and the recommendations, tips and strategies on offer were fantastic. One of the seriously amazing strengths of this training are the food science videos both the links & recommendations and the in-house videos explaining key concepts.
Louise Glover
I have been using the training room, full of training videos for the last week or so.I have been using the group on my mobile mostly and it is easy to navigate and all videos can be viewed on this platform. I fully recommend it and I will continue to explore when I am preparing for the next academic year.
Karen Ryder
I have to say it’s a brilliant resource. It’s very easy to navigate around the site & dip in and out of the sections that you want to use. Lots of excellent resources, especially for NEA 1. Some I’ve used before, but others were new to me, so will definitely be going back to them. Also, a range of resources for NEA 2 & an interesting video on presentation skills. I’m sure none of us like paying money out, but I think £20 is worth it, especially to have all the resources in one place.
GCSE Boost
Supporting your least able grades 1-4
On-Line training
Presenters: Louise Davies and Jacqui Keepin
This course focuses on the new GCSE and how it is possible to support lower ability learners through the course and improve their performance. It provides intervention strategies and ideas that you can implement immediately with your Y10 and Y11. This course covers all boards AQA, EDUQAS and OCR.
GCSE and your lower ability learners: Overview
  • Issues for lower abilities.
  • Some common SEND and how these can be supported in class
  • Choosing your board and exam. What are the alternatives to the GCSE exam for lower ability learners?
Back to Basics – Practical ideas to help with teaching and assessment
  • Focusing on essential content – knowledge organisers, targeting and simplifying
  • Tools that help the content stick, making learning fun, grouping and questionning
Assessment
  • Effective differentiation and providing different amounts of support during the assessment process, scaffolding and intervention within the JCQ regulations Practice, mocks, tests, self-review/assessment and preparation for NEA
  • Where to gain marks in NEA1 and NEA 2
  • Brain science and what this tells us about how to prepare students for the written paper
Reviews of our face to face training- on which this training room is based
Every bit of the event was delivered excellently.
Amazing course! They just keep getting better!
Such a well-planned event with consideration given to delivering courses to SEND learners.
The presenters were very approachable and friendly.
I really enjoyed all aspects of the day
 
Available now! Summer Special until end of September ONLY £80 (FULL Price course £180)
 
ON-LINE Food Science Tutorials for teachers
What are Food Science Tutorials?
 
Food Science tutorials are recorded presentations by Barbara Monks for food teachers. They teach you the food science of proteins, fats and carbohydrates so that you can confidently answer your pupil’s questions. Three separate presentations cover the chemical and physical aspects of each of the major food groups. You can follow them at your own pace and they take you step by step.
The presentations include ideas for ways to teach food science with images and photos to support the teacher and suggestions for delivering food investigations (NEA 1) as required by all the examination boards. Coverage is designed to meet the needs of practical food work whilst also including molecular level science. Key terms from GCSE Food preparation and nutrition specifications are explained and related to practical work.
Tutorials are £40 each or £100 for the set of three.
How to purchase Food Science Tutorials. Get more details and buy here
‘A clear concise and supportive resource’. (teacher evaluation)
Schools Price! AQA or EDUQAS Revision Guide £3.99
COLLINS AQA & EDUQAS GCSE revision guide.
These two books are a must for any school, as they contain key information, worksheets and practice papers for either AQA or EDUQAS courses. Take your pick!
This new EDUQAS book has similar content to AQA version, but has EDUQAS style exam papers (two) and the content is divided into sections that reflect the EDUQAS specification. Schools price £3.99
Based on new research that proves repeated practice testing is more effective than repeated study, this revision series is guaranteed to help students achieve the best results.
  • Clear and accessible explanations
  • Concise revision notes
  • Seven practice opportunities for every topic covered in GCSE.
Best wishes from the Food Teachers Centre team
Volunteer Associates and Ambassadors throughout the UK with a passion for ‘Better Food Teaching’.
The Food Teachers Centre is a place of:
  • creative and innovative ideas and action
  • practical solutions
  • learning and sharing

 

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

 

www.foodteacherscentre.co.uk
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Food Teachers Centre Newsletter April 2019

Easter- April 2019 News
Welcome to our Easter News.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

www.foodteacherscentre.co.uk
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Posted in Cooking, Cooking skills, Event, News, Newsletters, Teaching


Food Teachers Centre Newsletter February 2019

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

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


Food Teachers Centre Newsletter January 2019

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

Here are as many free or low cost resources

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

Chefs Back to School Open House Meetings –

FREE

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

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


Food Teachers Centre November 2018 Newsletter

Winter term 2018 News

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

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


Food Teachers Centre October 2018 Newsletter

 

October Half term

2018 News

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

 
 

 

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

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

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

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

There is also an optional opportunity for participants to enter a prize draw to win a £25 M&S voucher.

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

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

 

Select School Tours – Food Technology School Trips

 

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

from approx. 4.30 (for 5pm start)

Presentation Programme

4.30 Welcome and refreshments in the Rochester Room

5.00- 7pm Welcome

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

 

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

 

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

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

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

 

The Food Teachers Centre is a place of:

 


  •  

    creative and innovative ideas and action

     

 


  •  

    practical solutions

     

 

 


  •  

    learning and sharing

     

 

 

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

 

www.foodteacherscentre.co.uk
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