Teaching for Higher NEA2 Grades (On Line training room)

Details
Start:

October 1 - 09:00 am

End:

March 31 - 05:00 pm

Click to Register: https://www.eventbrite.co.uk/e/teaching-for-higher-nea2-grades-on-line-training-room-registration-118612779015
Organizer

Food Teachers Centre (Founder Louise Davies)

Website: https://www.eventbrite.co.uk/o/food-teachers-centre-founder-louise-davies-5315986231
This on line course focuses on how to plan, teach and assess NEA2 in GCSE Food Preparation and Nutrition

Teaching for Higher NEA2 Grades in Food Prep and Nutrition GCSE

An online GCSE Food Preparation and Nutrition solution that supports teachers and students with high quality content for higher NEA2 assessments grades.

The online package combines professional tailor-made teacher CPD training on how to teach for higher grades together with a series of video resources and recipes leading students through all the food preparation and cooking techniques required for higher NEA2 assessment grades.


Lockdown movement restrictions…

Teachers can access the web-based CPD training sessions and resources anywhere with our custom-made digital solution for higher grades.


No practicals, no problem….

Rolling tutorial skill videos for students are perfect for classroom teaching, there will also be rolling practical classroom broadcasts from the food practical classes in a school again perfect for non-practical classroom teaching, plus step-by-step recipe cards for students to follow and cook along at home for engaging home learning activities


Support…

Regular one-to-one online training support sessions.

Teaching for Higher NEA2 Grades Overview:

• A proven approach from experienced teachers to help your students succeed

• Practical strategies and easy to use learning activities to create a high challenge classroom

• High impact ideas, resources that engage and focus learning, hands on approaches that challenge and extend

• Plain and simple planning, with a busy teacher’s toolkit to help progress and maximize marks in the time available

Practical ideas to help with teaching and assessment

Full Contents List of Units

This course includes on-line learning units that you access via your mobile device or laptop. Features include recorded presentations, handouts, teaching resources, example schemes, and example assessed student work.

Your learning journey can be developed with all of these units or pick and mix to suit.

UNIT 1: Preparation and Planning in advance for NEA2Schemes, resources, links etc

UNIT 2: Teach – Develop Technical Skills – SAUCEHigh-level practical skills: Enable students to showcase what they can do with a wide range of complex technical skills (making 2 to 3 dishes) using the correct equipment with precision and accuracy. The skills and dishes will be relevant to the title task, but different to those used in the final menu.

Video: Sauce Intro Roux/Velouté/Béchamel (Skill 8), Reduction sauce (Skill 1 & 8),Emulsion sauce (Skill 8)Video: Sauce Teacher Masterclass

Skill Progressions Differentiated: Parsley sauce (using a packet mix), Cheese sauce using the roux method, Infused velouté sauce using the roux methodVideo: Sauce Teacher and Student Guidance – Class Teaching

UNIT 3: Teach – Develop Technical Skills – BREAD

Video: Bread Intro: Making a dough (Skill 10), Glazing and finishing (Skill 1 & 10), Biological raising agent (Skill 11), Flour (Skill 1),Baking (Skill 4)Video: Bread Masterclass

Skill Progressions Differentiated: Bread roll using a ready-made bread mix, Bread roll home-made with basic shaping and finishing, Bread plait home-made with flavouring and good shaping and finishing Video: Bread Teacher and Student Guidance – Class Teaching

UNIT 4: Teach – Develop Technical Skills – PASTRYVideo: Pastry Intro: Piping (Skill 3),Making a dough (Skill 10),Roll out pastry (Skill 10), Line a tin (Skill 1 & 10), Create layers (Skill 10), Glazing and finishing (Skill 1 & 10), Steam as a raising agent (Skill 11), Baking (Skill 4)

Video: Pastry Masterclass Skill Progressions Differentiated: Apple pie using a ready-made pastry, Apple pie with home-made made basic shortcrust pastry with basic lattice, Apple tart with home-made made sweet pastry with good lattice, Puff Pastry, Choux PastryVideo: Pastry Teacher and Student Guidance – Class Teaching

UNIT 5: Teach – Develop Technical Skills – PASTA

Video: Pasta Intro – Making a dough (Skill 10)

– Using a Pasta Machine (Skill 5 & 10)

Video: Pasta Masterclass

Skill Progressions Differentiated:

1. Ready-made pasta and bolognaise sauce

2. Spaghetti/linguine/tagliatelle/pappardelle with home-made pasta and a bolognaise sauce

3. Lasagne with home-made pasta and home-made béchamel sauce

Video: Pasta Teacher and Student Guidance – Class Teaching

UNIT 6: Teach – Develop Technical Skills – MEAT & FISH

Video: Meat & Fish Intro – Fillet Fish/Portion Bird (Skill 2)

(Vegan/Vegetarian Alternatives) – Marinades (Skill 9)

– Roast/Casserole/Tagine/Braising/Grill (Skill 4)

– Test of readiness (Skill 1)

Video: Meat & Fish Masterclass

Skill Progressions Differentiated:

1. Curry with ready-chopped poultry in ready-made sauce

2. Curry with ready-portioned poultry skinned and chopped in home-made sauce

3. Curry with skinning, jointing poultry and portioning in home-made sauce

Video: Meat & Fish Teacher and Student Guidance – Class Teaching

UNIT 7: Group Skill Combinations Differentiated

Lasagne, Raviloli:, Chicken and Mushroom Gougère, Chicken and Mushroom Pie:

Video: Skill Combination Masterclass

Handouts Picture Step-by-Step Recipes

UNIT 8: Excellent presentation skills

Each dish will be accurately presented and garnished and decorated to an excellent standard using a wide range of finishing techniques.

Presentation – Knife Skills – Fruit and Vegetables (Skill 2)

– Preparing – Fruit and vegetables (Skill 3)

– Food Styling – Presenting and finishing (Skill 1)

Video: Presentation Masterclass

Video: Presentation Teacher and Student Guidance – Class Teaching

UNIT 9: Teach – Research

Analyse the task:

Enable students to explain the research requirements.

Research and plan dishes:

Enable students to carry out relevant research and analysis related to the: life stage, dietary group or culinary.

• Primary research from labels, buying patterns, questionnaires or interviews.

• Secondary research from textbooks and websites.

Select and justify dishes:

Enable students to identify a range of dishes (eg by mind-mapping, or using annotated images) and select and justify a range of technical skills (6-8) to be used in the making of different dishes for your final menu.

Video: Research Teacher and Student Guidance

UNIT 10: Teach – Evaluation of the Technical Skills

Enable students to evaluate their first trial dishes to showcase a range of technical skills, listing the ingredients, the reasons for choice, and with photos, students complete a sensory analysis for the dishes, conclusions and evaluations to determine the dishes for the final menu.

Video: Evaluation of the Technical Skills Teacher and Student Guidance

UNIT 11: Teach – Planning for the Final Menu

Justification for choice of final menu:

Enable students to review technical skill dishes and explain choices for the final menu for the controlled practical examination and why these recipes are relevant to the task (including skills, nutrition, ingredients, cooking methods, food provenance, sensory properties and portion size). The dishes need to be different to the exact dishes made for demonstration of skills, but they must be linked by skill and to the task.

Time plan of final menu:

Enable students to complete a time plan to include accurate dovetailing reference to food safety (demonstrating storing, preparing, cooking) and reference to presenting the final dishes.

Video: Planning for the Final Menu Teacher and Student Guidance – Class Teaching

UNIT 12: Teach – Making for the Final Menu

Evidencing students demonstrating a wide range of complex technical skills learnt using the correct equipment with precision and accuracy.

How to teach students to follow a time plan using the correct sequence and show excellent food safety principles.

Video: Making for the Final Menu Teacher and Student Guidance

UNIT 13: Teach – Analysis and Evaluation of the Final Menu

Sensory Analysis:

Enable students to carry out appropriate sensory analysis and evaluation and record the results for all their practical dishes, identifying improvements for all their practical dishes.

Nutritional Analysis:

Enable students to carry out accurate nutritional analysis and conclusion and record the results for all their practical dishes, identifying improvements for all their practical dishes.

Costing:

Enable students to cost, analyse costs and explain costs identifying improvements for all their practical dishes.

Video: Analysis and Evaluation the Final Menu Teacher and Student Guidance

UNIT 14: Marking and Moderating NEA

Video: A simple guide to marking and moderating NEA 2 for those teachers new to the GCSE

What do you need to gain access to the training room?

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.

Full access for one year for live presentations and Q&A

On joining this course, you get a full year of access, live presentations and updates to the training room on a regular basis.

Your course tutors and presenters

Your Presenter: Joe Mann

 Joe Mann is a past winner of Teacher of the Year and the award for Best School Food in Devon, alongside food teaching he has established the Fun Kitchen cookery school in response to students’ demands for extra fun hands-on cookery classes. In addition he regularly teaches cookery in primary schools, hosts community and corporate cookery workshops and demonstrates at food shows and festivals and has been Finalist and Highly Commended for The Best Small Cookery School 2014 at the British Cookery School Awards. He is also a partner of the Growing Devon Schools Partnership focussing at learning about food beyond the classroom and a Jamie Oliver Food Revolution Ambassador.

Joe has developed resource materials for primary and secondary schools, including a series of films for GCSE awarding examining body AQA.  He is Head of Food at a school in Devon.

Your Presenter: Simon Gray

Simon Gray is an experienced food teacher with over 15 years of classroom practice. He has led a very successful food department and is a former ‘License to Cook’ Advanced Lead practitioner.

A qualified chef and manager he has worked outside teaching in the Hospitality & Catering sector in Events management, Retail Catering and Hospitality. He is equally at home at both craft and senior management level and has led large teams at both prestigious events and branded food operations.

He’s also an experienced exam board examiner and moderator for Catering and other food related GCSE & vocational qualifications. He was part of the project team for School Food Champions programme where he led a project of designing and making healthier school lunches.

Simon is an experienced trainer, he has developed and facilitated Continual Professional Development teacher training for specialist, non-specialist and newly qualified food teachers. His ‘hands on’ training sessions to enhance teachers’ practical skills have been well received in the UK and as far away as Hong Kong.

Simon leads the practical element of the Game Changer programme in association with the Taste of Game A project to teach 60,000 students to cook game by 2020. The initiative offers focused training for food teachers on how to introduce, prepare and cook game meat in the classroom as well as targeted student game cookery master classes within schools to model best practice with teachers in their working environment.

In addition, Simon also runs FUN KITCHEN an award winning educational ‘Pop Up’ cookery school where he regularly teaches cookery in primary schools and county agricultural shows. He hosts community and corporate cookery workshops and demonstrates at food shows and festivals throughout the UK