Food Teachers Centre Jan News Part 2 Extra Exams edition

 

Food Teachers Centre

Jan News Part 2

Extra Exams edition

Hello ,
 
 
In addtion to our January newsletter, this extra news links you directly to the consultation of the cancelled exams process and what will replace it.
 
As the consultation ends this week, we ask you all the take part.
 
 

NEED HELP WITH TEACHING ON LINE?

This is new territory for so many of us so the team have gathered together some useful advice and tips on how to deliver food lessons remotely, getting set up, filming practical skills, ‘guides to the technology. We hope that can help you in these difficult times, and relieve the big burden of doing on line learning on your own with little training. We are all learning together. We may be adding to the folder, and we have included some things shared in this group (sorry if we have not had enough time to say thanks).
To make it easy we have added it in one place. You can access the folder on GOOGLE DRIVE or DROPBOX.
Don’t forget to use your personal Google account if your school Google settings block external links.
We will add this to the Resource Bank later.

 
 

 
 
 
 
 
 

FURTHER SUPPORT FOR YOU

 
Rest assured that whatever you have managed to complete with your exam classes is adequate under the circumstances.  No approach that you have taken last term will disadvantage your students. If you were unable to cook or start NEA, do not worry. 
 
If you need help, we are here:
 

OFQUAL CONSULTATIONS

LETS MAKE OUR VIEWS KNOWN

THE CONSULTATION CLOSES AT THE END OF JAN

You will note that many of the approaches suggested mirror what we DISCUSS BELOW.

GCSE and A level consultation is here
The Vocational course consultation is here
Student and parent consultation is here

Consultation description

Government decided that schools and colleges must close to most, to limit the spread of coronavirus (COVID-19).

 Through this joint consultation, Ofqual and the Department for Education want to hear the views of students who were due to take their exams, their parents and carers, their teachers, school and college leaders and others who have an interest, including further and higher education providers, and employers. The consultation covers general and vocational qualifications, with this document focusing on the former.

 Students need grades to continue to the next stage of their education or training, or into employment. Grades must reflect what a student knows, understands and can do, and they must be widely understood and respected. In place of exams in summer 2021 we propose that a student’s grade in a subject will be based on their teacher’s assessment of the standard at which they are performing.

 
Updated Guidance from JCQ on NEA
 

JCQ ADVICE on NEA
So many schools wanted to know if NEA for many subjects could be continued at home during Lockdown, as they had started it. OFQUAL are currently consulting and making BIG decisions about the grade process. This will be published around 22nd Feb, and clear instructions will come from your board. Teacher Assessment may use evidence from a variety of sources, mini tests, exam papers, open book tests, practical skills. We have suggested ideas in our January Newsletter.
There is no requirement to complete NEA, indeed this would be unfair and OFQUAL rate fairness to candidates and reliability of assessment above all things. No student will be penalised, they will be assessed on work they have done, not penalised for what they have not done. Assessment is best done against the A O published in your specification. AO3 Plan, prepare and cook practical is only allocated 30%, so those who have been focusing on theory lessons are also well placed to conduct teacher assessment on other AO.
 
Please be certain that if you set NEA tasks, that this will be fair to ALL students and you have fully provided for students who would usually have support in school. If this is not possible, then wait and seek further advice.
Whilst we await further news, JCQ have produced some interim advice on NEA.
You can find this on their website, please read fully to understand.
 
For example,
Teachers may allow candidates to undertake their written, practical and performance work at home where:
• the centre has moved to remote online learning;
• he/she is self-isolating and is not able to attend the centre;
• he/she is not able to access specialist equipment within the centre but is able to do so at home;
• the candidate has missed the opportunity to produce work within the centre;
• time constraints mean that the teacher judges that insufficient teaching time remains to complete written NEA work in class.
NOTE- THERE IS NO REQUIREMENT to complete NEA at home
ASSESS that this can be conducted fairly for ALL.

 

 

WHAT TO ASK OFQUAL TO DO FOR FOOD TEACHER ASSESSMENT? YOUR THOUGHTS…..

 
The team have been discussing options and issues that OFQUAL need to be aware of. Please feel free to email us any concerns you have and issues to raise with the OFQUAL team.
 
  1. Teacher Assessment should be based on what students have been taught (which may not be the whole specification) so that candidates are not disadvantaged and are rewarded for what they can do.
  2. There should be no penalties for schools/candidates that have not been able to do practical work or have limited practical work.
  3. Whilst there may be an opportunity to restart practical work and perhaps complete a practical exam or part practical exam in the summer, this would require submission of marks later than current May deadline and is not guaranteed and may place additional pressures on schools.
  4. Exam boards should provide training and support in Teacher assessment, marking and moderation, particularly new teachers, to ensure consistency nationally.
  5. Exam boards should provide additional guidance on the new grade boundaries and mark adjustments as these will not be based on 2019 grades or SAMs on exam board websites.
  6. Exam Boards should provide question banks on all key topics so that teachers can use these to create tests or papers to assess what has been taught against national standards.
  7. Teachers should have the option to assess against the four Assessment Objectives and use broad grade descriptions to come to judgements rather than detailed marking criteria and schemes, such as NEA.
  8. Schools should be able to see the exam board grades awarded before results are published, to allow for extra evidence to be provided to challenge grade awarded and prevent mistakes.

 

 

Some tips on teacher assessment from the team

 
1. Only assess what has been taught. 
o   If you use a past paper as a test exam, remove topics that have not been covered or create a new paper based only on what was taught and consolidated through revision
o   Use the question bank provides by WJEC to create a test
o   Use published Revision Guide example questions to create a test
o   On marking remove any question that clearly disadvantages the majority of learners, (where you see only the most able have been able to answer it)
o   Review your tests for bias such as gender, culture and SEND
o   Use any parts of the NEA that have been completed and submitted to you
 
2. Gather information of achievement of the ASSESSMENT OBJECTIVES (below) from the sources that you have:
o   Your markbook and student folders – Written work, observations and examples of cooking completed in class, homework or remote learning
o   Any NEA that has been completed and submitted
o   For some assessment objectives such as ‘plan, prepare and cook’, these may be demonstrated at different times rather than at the same time in the 3 hour practical.
o   Work set and completed on Seneca Learning over the coming weeks
o   Set the Collins student workbook as an openbook paper for students to work through independently and ask family to provide a witness statement regarding independent completion. These workbooklets are very cost effective at £2.50 and set against the content and national standards.
o   Set a new test or exam paper based on a revision list that you give students and revision timetable, to conduct timed test at home on a set date.
o   Set some quizes on a different topic each week (over the coming weeks) – test as you go and keep a record of the marks.
o   If you feel that you can support all students equally at home, for example by providing ingredients and equipment, you may want to set a simple ‘at home’ cooking task to be completed before the summer. Ask students to submit photos and a parental statement.  Don’t aim for a too high level skill, choose a recipe that does not require too much ingredients/equipment, and will help students progress to their next stage – for example – home made bread would be popular, pasta sauce etc. Pick something familiar and useful for a family meal.
 
Assessment Objectives for GCSE FPN
AO1
Demonstrate knowledge and understanding of nutrition, food, cooking and preparation.
20%
AO2
Apply knowledge and understanding of nutrition, food, cooking and preparation.
30%
AO3
Plan, prepare, cook and present dishes, combining appropriate techniques.
30%
AO4
Analyse and evaluate different aspects of nutrition, food, cooking and preparation, including food made by themselves and others.
20%
 
Grade Descriptors for GCSE
The current grade descriptions are published here
These can be used to help you with broad judgements about the achievement of your students. The exam boards may make some adjustments to your grades to reflect national performance data.
 
Grade 8
To achieve grade 8 candidates will be able to:
  • demonstrate relevant and comprehensive knowledge and understanding of the concepts, principles and properties of food science, cooking and nutrition
  • safely and effectively apply precise and sophisticated technical skills when using a wide range of equipment and ingredients to plan, prepare and present complex dishes
  • critically analyse and evaluate, to draw well-evidenced conclusions:- issues relating to food choices, provenance and production; food made by themselves and others
 
Grade 5
To achieve grade 5 candidates will be able to:
  • demonstrate mostly accurate and appropriate knowledge and understanding of the concepts, principles and properties of food science, cooking and nutrition
  • safely and effectively apply competent technical skills to a range of equipment and ingredients to plan, prepare and present dishes with some degree of complexity
  • analyse and evaluate, to draw coherent conclusions : issues relating to food choices, provenance and production; food made by themselves and others
 
Grade 2
To achieve grade 2 candidates will be able to:
  • demonstrate some relevant knowledge and understanding of the concepts, principles and properties of food science, cooking and nutrition
  • safely apply limited skills to some equipment and ingredients to plan, prepare and present simple dishes
  • make straightforward and obvious comments on: issues relating to food choices, provenance and production; food made by themselves and others
 

Remote Learning : Free Teaching Resources to help you through Lockdown

 
HOME STUDY TASKS

The Resource Bank is very full and near to capacity (to be provided for free), so we have opened a Google Drive link to a folder which is solely dedicated to resources which could help you through these uncertain times. We are currently bringing it up to date with many of the recent post uploads. It also includes links to our Teacake Challenge and Fish Hero competitions, which you could set for your students.
 
The folder is divided into the varying key stages with also a section on giving advice on working online, letters that could go home to parents, and current online and TV resources that are available to use.
 
Please check back regularly for new additions to this folder, and send anything you feel would be useful to others to myself suzanne.gray@foodteacherscentre.co.uk
This is the link  GOOGLE DRIVE     
 

Fun Remote Learning
 
Fish In School Hero competition and
2 free training workshops

 
This training room and teaching resources are FREE to join for all members of the Food Teachers Centre Community.
 
Just follow the link to register and gain access to all the FREE resources
 
There are TWO FREE TRAINING EVENTS COMING UP

DATES FOR YOUR DIARY
 6th March
24th April
 

GREAT LOCKDOWN CHALLENGE!
Tunnock’s Teacake Challenge 2021
Teacake Travels Around the World

 
 
This Challenge is great way of practising presentation skills, with very little outlay. The Challenge can be delivered via remote learning.

“Teacake Travels Around the World”
 
The Challenge for 2021 is to present a Tunnock’s Teacake to the theme of “Teacake Travels Around the World”. Judging criteria are: presenting a stunning dish, creativity, skills and the use of ethically sourced ingredients.
Your idea should reflect traditions, sights, smells and/or tastes of a chosen country or culture. Ingredients do not have to be sourced from a chosen country if this adds to food miles, alternatives are acceptable.
*One student can be entered for each of the categories from each school.
 
CLOSING DATE 25th APRIL 2021
Link to the POSTER to promote the competition at schools
Get more details here  and here is the link for the teaching Resources
Categories
  • Up to 14 years of age
  • 14 + years of age
  • Most novel

How to Enter
Teachers who enter their schools MUST be members of the Food Teachers Centre Facebook group, and this automatically gives you membership of the Tunnock’s Teacake Challenge group. All entries MUST be accompanied by complete entry details for each student which can be found in the Teacake Challenge group “How to Enter”. Entries WILL NOT be accepted without completed picture entry details.
Please read the How to Enter and Rules (T&Cs) section of the Tunnock’s Teacake Challenge for full details
It has been hugely successful in the last two years It is possible to order books featuring the entries and winners for £8 plus p&p.
 
 

Teacher training continues ON LINE!
 
Live meetings taking place in our training rooms this term

 
Please bear with us whilst we re-organise our dates and topics so that we can bring you up to date information on assessment changes as part of each training room.
We will email you shortly a list of updated training sessions.
 
 
NEA TOGETHER MEETINGS  included in your £20 donation is a full year of meetings, plus all the learning units.
Focus this term on remote learning, marking and moderating together to provide TA evidence.
 
GCSE BOOST for lower abilities
Focus this term on supporting your lowest abilities during remote learning, marking and moderating to provide TA evidence.
Mondays at 7pm
 
1st Feb
Live chat/ Q&A with Louise and Jacqui
Current update on the replacement exam process and where are lower ability students in terms of learning.
Your support needs.
 
15th Feb
Improving the Attainment of Boys grades 1-4
Julie Messenger reviews the research evidence around boys performance and discusses teaching and learning strategies to address the key issues. These practical steps and tips can be used immediately in your Y10 and Y11 food teaching.
 
1st March
Update with Louise and Jacqui
How changes to teacher assessment affects students grades 1-4
Update from OFQUAL (tbc) – what it means
Engaging lower abilities and supporting performance remotely
 
15th March
Effective ways to use knowledge organisers with lower ability students in Y10 and Y11. Presented by British Nutrition Foundation and Jacqui
 
29th March
Exams update

Live chat/Q&A with Louise (Jacqui tbc)

 
BTEC HOME COOKING SKILLS
  • Mon 25th Jan 7pm – Internal Verification and Standardisation Process
  • Mon 8th Feb 7pm- Assessment changes, School exam centre roles and responsibilities
  • Mon 22nd Feb 7pm – Roles and Responsibities of Exam Board (Pearson)
  • Mon 8th March 7pm – BTEC HCS course Timeline, delivery and key dates
  • Mon 22nd March 7pm – BTEC HCS – most commonly asked questions
Teaching for Higher Grade NEA 2 
Focus this term on teaching higher grades during remote learning, marking and moderating to provide TA evidence.
 

Mon, 8th February At 20:00 – 21:00
Evaluation of Technical Skills/Trials –  with Joe Mann and Simon Gray
Mon, 22nd February At 20:00 – 21:00
Evaluation of Technical Skills/Trials – with Joe Mann and Simon Gray
Mon, 1st March At 20:00 – 21:00
Practical Making Exam Day –  with Joe Mann and Simon Gray
Mon, 8th March At 20:00 – 21:00
Analysis and Evaluation – with Joe Mann and Simon Gray
Mon, 15th March At 20:00 – 21:00
Making and Moderation –  with Joe Mann and Simon Gray

 
Top Marks WJEC Hospitality and Catering Level 1 and 2
Focus this term on teaching practical skills during remote learning, and providing a richer industry understanding.
 
Date TBC exam board guidance as soon as they can develop it for you
 
 ALREADY RECORDED –  three great units to support you with REMOTE LEARNING – Units 13, 14 and 15
 
 COMING SOON Practical skills training videos that you can use remotely to support Y10-11 shortly.

 
 
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