Food Teachers Centre April 2023 Newsletter

Food Teachers Centre

April 2023 Newsletter

Have your say on the future of food education……
      
Dear
As a member of the Food Teachers Centre Community, we invite you to have your say by completing this short survey, so that we can present your views nationally!
The Future of Food (England) Survey closes at 5pm, 6th May 2023
The current National Curriculum (England) for D&T Cooking and Nutrition Key Stage 1-3 has been in place since 2014 and is likely to be reviewed shortly.
Key players have begun to ask questions of the Food Teachers Centre to understand the shape and content of food education ready for any curriculum change in England.
We need to gather evidence on: (1) food education now, and (2) what you want food education to look like in the future.
There are some big questions – for example, should ‘food’ stay within D&T, what should the content include and how should it be taught? This is an important opportunity for YOU to have YOUR say. and be heard collectively with us.
There are strengths and weaknesses in the different positions and plans that might be adopted by schools. But what will lead to a strong position for food education?
The findings from this survey will be used in future curriculum reviews.
For more information – Watch Louise Davies video in the Food Teachers Centre closed group

 

Coming Up

 

  • Fish for Schools in Nottingham (FREE, of course!)
  • KS3 Assessment workshop
  • Worried about the costs of ingredients?  

 

Fish Hero – ‘Fish from The Chippie’ Nottinghamshire Pilot Programme Summer 2023

 

 ‘Fish from The Chippie’ Nottinghamshire Pilot 
 
FREE FISH
Following on from a successful small-scale trial in Grimsby, we are now inviting schools based in Nottinghamshire to express their interest in joining a regional pilot programme to receive ‘FREE’ frozen Hake fillets.
  1. This is a phase two trial and is only for schools located in Nottinghamshire.
  2. This is so that we can test processes and logistic channels with the aim to extend the initiative to become a NATIONAL programme.
  3. You can register if your school is in Nottinghamshire or Nottingham City.
  4. Only members of the Food Teachers Centre Fish Hero programme will be considered to receive FREE fish.
  5. You will receive and use fish befre the end of the summer term
To EXPRESS an INTEREST to be ONE of only 20 schools to receive 50 portions of IQF Hake fillets to use in the classroom. Follow this link and we will be in contact:

 

Measuring up – food assessment at Key Stage 3
Saturday 1 July 9am-1.30pm 
£75  Half Price (until 1st June)

 

 

Join the Food Teachers Centre and inspirational speakers for this national food and nutrition education conference. This event focuses on successful assessment strategies at Key Stage 3 – from theory to practice, providing practical solutions and ideas to use directly in your teaching to support learning. 
 
More Information and Book here

 

Programme
 
Session 1: Keynote – context, theory and application
Opening address will be given by Ross McGill, Teacher Toolkit.
Session 2: Assessment in action – practitioner led insights  
This session comprises five interrelated areas of focus which will be considered through an assessment lens:
  1. Planning what will be taught
    over a series of lessons – choosing key content, concepts and documents;
    being clear about planning for progression
  2. Building on what students
    already know – knowing your students (strengths and weaknesses); building
    on what students know; strategies that work
  3. Moving each student forward
    in a busy practical class – new learning, checking progress and tracking;
    making learning stick
  4. Showing and demonstrating what
    they have learners and can do – testing and practice assessments;
    practical assessments; opportunities for students to bring together what
    they know
  5. Supporting students with SEND –
    individual learner needs; choosing focus for lessons.
Real life experiences and case studies will be shared, along with exemplar handouts, worksheets and activity ideas.
These will be presented by:
  • Food
    Teachers Centre Ambassadors and teachers: Fiona Mather, Adele James,
    Deborah Prigg and Sharon Blunden
  • Plus: Steph Reid,
    Lloyd Henry, Laura McGreevy, Adrienne Gristwood, Mary Campbell, Lisa
    Othon, Stuart Thompson and Sarah Badzire.
Session 3: The theory of practice – making sense of the why?
 
Join Sue Parker-Morris, University of Worcester, and Karen Fuller, Manchester Metropolitan University, to explore the theory behind the practitioner led insights. They will use their experience in teacher training to exemplify best practice, as well as use real-life training case studies to look at how assessment could be improved.
In addition, Frances Meek, British Nutrition Foundation, highlights useful resources to support different areas of assessment, including progression and student self-assessment.
Session 4: Introducing the new FAST resource 
The last session introduces the new Food Assessment Standardised Tasks (FAST) resource, developed and written by Louise T Davies and Roy Ballam. The FAST training resource not only explains the theory and practice of food education assessment, but comprises assessment resources for Years 7, 8 and 9  which can be immediately embedded into your curriculum. Louise and Roy will introduce the new resource – highlighting access, and the training and downloadable materials available.
The FAST resource includes:
  • a
    training guide, providing presentations with support information and
    guidance
  • assessment
    101 overview, specifically related to food education
  • detailed
    testing and monitoring tasks for Years 7, 8 and 9
  • a
    question bank
  • certificates
    for students
  • an
    action planner.
Session 5: Plenary – 10 Next steps
Louise T Davies and Roy Ballam bring the event to a close by summarising the learnings around KS3 assessment – focusing on 10 steps for action.
More Information and Book here

Worried about the cost of ingredients?
      
Worried about the cost of ingredients? So are we!
Look out for the launch of the report called INGREDIENTS FOR SUCCESS in May. This video explains:
  • What we have found out with your help,
  • Evidence the Food Teachers Centre and Glasgow Caledonian University will present to DfE, as a full report,
  • Taking your case to the next level and helping us spread the word,
  • Help available right now through our two new support resources Closing the Gap and Affordable Food Lessons for All
Join in our summer campaign to spread the word for better funding and school provision.
New Courses

 

  • New to teaching food: Foundations in Food
  • Vegan High Level Skills

 

  
 
New to teaching food?
Join us at ‘Foundations in Food; KS3’
London: Sat 10th June 2023
Swindon: Thurs 22nd June 2023
Crawley: Mon 26th June 2023
Lutterworth: Mon 10th July 2023
This course has been designed to support non specialist teachers who are planning to teach food at KS3. It will give teachers the opportunity to look at the pedagogy of teaching food and cover the practical requirements which will help practical sessions run smoothly.
Focusing on Basic Nutrition, Health and Safety, setting up demonstrations and tips on how to set up the practical classroom. The practical aspect of the day will consist of a hands-on approach, covering key practical skills required at KS3 and provide ready to use resources to take away.

More information about the courses and to book

 

NEW
High Level Vegan Skills course launches this summer

 

      

High Level Vegan Skills course launches June-July 2023
6 session on-line course, including complete key planning and teaching resources for all KS4 exam courses and support for KS3.
Produced with support from Leith’s Cookery Academy, The Vegan Society and practising food teachers, this new course is led by Food Teachers Centre Ambassador Fiona Mather and Founder Louise Davies and it includes:
  • Step by Step Recipe Videos: Vegan high level practical skills and recipes to meet exam requirements. These recipes have been produced with support from Leith’s Cookery Academy and focus on the detail of high level skills. Each video can be used in a variety of way with your students – for flipped learning, classroom demonstrations, one to one progression and home study.
    • Session 1:  Vegan meringue and filling
    • Session 2: Vegan fresh pasta and fillings
    • Session 3 Vegan Enriched Doughs
    • Session 4 Vegan Cake making and decorating
    • Session 5 Vegan thickening and setting
    • Session 6 Vegan Pastry
  • Explainers: What makes this recipe high skill. Introducing/overview of the recipes and skills used (what it is, what ingredients are used and what needs to change to make it vegan).
    • How the vegan alternative recipe works and science for successful use of vegan alternatives.
    • High level knife skills and knife cuts and vegan examples of where they might be used.
    • High level dough skills – enriched doughs, pastries and handmade pasta
    • High level meringue skills
    • High level cake making and decoration
    • High level thickening and setting skills
    • Upskilling and adapting base recipes for task set/differrent scenarios
    • Nutritional content of the dishes
    • What goes wrong and tips for success.
  • Essential Guidance: policy and planning documents to meet the needs and legal requirements of students who are vegan. Plus, meeting exam board requirements.
    • An overview of exam board defined high level skills and review of recipes that can be used, adapted or should be omitted.
    • The exam board requirements: clarity on skills and what signifies high grades.
    • A recipe bank (list of key recipes that work with links to the full recipe on-line).
    • Example exam board tasks and supporting students preparing for and interpreting NEA.
    • Student voice and reviewing your scheme of work.
    • Planning and managing lessons where vegan students work alongside others.
    • Working with parents and sending information home. Inclusive language: Communication at options evenings and on your school website re your scheme of work.
    • Researching, upskilling recipes, and evaluating to gain marks in exams.
    • Useful sources of information, speakers and teaching content.
    • Having educated discussion and debates about food choices and where food comes from.
    • Should we all be working towards a more plant-based approach? What are the benefits?
LOOK OUT! MORE DETAILS COMING IN MAY NEWSLETTER

Tunnocks TeaCake Challenge
Entries deadline extended to 
9th June 2023
      
This annual challenge is run by the Food Teacher’s Centre in conjunction with Tunnock’s. It is a simple challenge that can be run over one or two lessons, at a cooking club or for homework.
It has a dedicated Facebook group to download ready to use resources for the Challenge and to submit your entries and take part in voting for the winners.
It was created by Deborah Prigg and focuses on teaching presentation skills by using a simple Teacake as a prop.
This year’s theme is Patterns and Shapes and there are different age categories.
You can find out more here:
And you can gain access to the dedicated competition group here:
Best wishes
from
Food Teachers Centre team
Volunteer Associates  and Ambassadors throughout the UK with a passion for ‘Better Food Teaching’.

The Food Teachers Centre is a place of:
 
  • creative and innovative ideas and action
  • practical solutions
  • learning and sharing

 

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