Schools Game Changer programme
You can find out more here
With this in mind we would like to invite you to a short training event we are holding:
Game Changer Practical Skills Training
This practical training matches current teaching requirements closely, so that you can develop your student’s knowledge and skills in how to buy, prepare, cook, present and taste game to a high level.
By attending the training, you will ensure your students:
Understand ‘provenance’ and how game is reared, prepared and cooked
Taste game, develop some recipes and are familiar its value and uses
Explore its nutritional benefits and uses in a modern balanced diet.
Improve higher level practical skills, styling and presentation skills
The training will consist of
An introduction to Game
Types, seasonality, nutritional benefits, cost, sustainability and environmental benefits.
Pheasant facts – methods used to produce, availability and cost.
Teaching about Game
How to introduce meat preparation into the classroom, risk assessment and health and safety issues (advice from FSA) and tips for addressing any resistance to using raw meat
Suitable recipes, how to use game for higher-level skills. Traditional and modern cuisine.
Lesson plans with ready to use activities and templates, including – nutritional analysis and comparisons, adapting and development recipes, managing food choice and sustainability debates and discussions (for example why different animals are eaten in some countries and not others, which animals live wild and which are raised on farms)
Cooking with Game
You will prepare whole pheasant safely, learning the correct skills and techniques to portion into various cuts
Prepare and cook a high level skill dish that your students can replicate within the classroom
Post event follow up
Learn how to book masterclasses for your students
Learn how to order game for demonstrations, tasting, preparation and cooking for your classes
Your presenters – Simon Gray and Louise T Davies, Food Teachers Centre
Simon Gray is an experienced teacher, head of department and was a Licence to Cook Lead practitioner. He’s worked outside teaching in Hospitality and Retail Catering Management. He’s also a Moderator and examiner and H&S consultant. He was part of the project team for School Food Champions programme leading a new project of designing and making healthier school lunches. He is able to offer advice and guidance on a wide range of food related activities, particularly in setting up and equipping food rooms, developing systems and procedures to operate food rooms in a safe and hygienic manner.
He offers food safety training, support on curriculum development, tracking and monitoring student performance, new teaching resources and writing schemes of work for KS3 and KS4. Simon has delivered many offer CPD sessions in practical work and can tailor courses to suit individuals or groups. More
As founder of the Food Teachers Centre, Louise has won awards for her work with the community (2018 Outstanding Contribution to D&T Excellence Award, Global Excellence 2017 Best Nutritional Health School Engagement programme and 2017 Best Public Health Sugar Reduction Awareness Campaign) and is recognized by Facebook as a Power Admin for one of the “most active, engaging and influential groups on the Facebook platform”. She works with the United Nations developing a White Paper on School Food for low income countries. She advised DfE on the new GCSE 2014-16, as well as being OFQUAL’s current subject expert for Home Economics, D&T, Food Preparation & Nutrition and Hospitality and Catering exams. Her teaching resources have been used all over the world for by D&T/Food teachers. More
This programme is brought to you in conjunction with