GCSE Food Preparation and Nutrition is launched this term with
some great new lessons to engage students
We are off! This term sees the start of the new 2016 GCSE Food Preparation and Nutrition which has its first exam in 2018. Over the past year, the Food Teachers Centre has come together as a community to support each other
holding training for all teachers to update their practical skills and knowledge, particularly in nutrition, food science and knife skills.
piloting a mentoring scheme with the IFST (Institute of Food Science and Technology) to bring practising food scientists into our schools.
discussing how schools might get support with the costs of food ingredients brokered by FDF (Food and Drink Federation).
working in partnership with BNF (British Nutrition Foundation) to support the new framework of skills for food teachers, audit tool and CPD portfolio, with free monthly webinars and regional face to face training.
providing an extensive free resource bank of over 1,000 teaching resources, shared by teachers with each other to improve practice.
holding Sunday and Monday night Q&A to bring you the latest in valuable teaching resources and programmes to keep everyone up to date with the support that is available.
Embracing the new GCSE – new skills, new standards – WOW! Great work...
Thank you to Alex Purdie, Alison Nash, Gillian Chapman, Fiona Jakes, Ali Brit, Catryn McDonald, Rachel Palmer, Maxine Fowler, Lucy King, Jacquie Franklyn, Agnieszka Van Veen, Rachel Gregory, Jessica Watts, Perry Reeves, Lou B and Jackie Dean to sharing their teaching ideas featured on this page – sharing their successes and celebrations.
And to many others in the group who have been submitting amazing work to us! (sorry there was not enough space for you all).
But thank you to everyone for your tremendous hard work to get ready to launch the new GCSE, and for embracing all the skills required.
And new ideas for teaching food science…
Thank you to Maxine Fowler, Jacquie Franklyn, Rachel Gregory and Catryn McDonald.
All of this work shows that we don’t always need science equipment to bring the concepts to life – some improvisation is all that is needed.
These investigations share best practice in how to set up a test right from the start of the course for the students to get them ready for Non Exam Assessment 1 in 2017-18.
And who wouldn’t be impressed by open evenings like this? ...
Thank you to Gemma Sharpe and Jessica Watts for the hours of hard work to produce great open evening displays and activities that they shared. And thank you to everyone who has sent us their amazing examples of displays, we have set a folder up in the Resource Bank – all set for next year!
News from our supporters…
Westminster Kingsway Open Evenings…
Westminster Kingsway College (Hospitality & Culinary Arts) invites you, your pupils and parents their open days in London, at the Victoria Centre.
Monday 17/10/16 4pm-7pm
Monday 28/11/16 4pm-7pm
Monday 06/02/17 4pm-7pm
Monday 13/03/17 4pm-7pm
Westminster Kingsway College was established in 1893 by Cesar Ritz & Auguste Escoffier, two of the most prominent Hospitality figures of the age. Along with Baroness Burdett-Coutts they conceived the cookery school which has trained the next generation chefs and hospitality students for over 100 years. We at the college are rightly very proud of our heritage and still look to hold dear to ethos of their training whilst developing our students to go out into industry with the techniques, skills and knowledge required to be a part of one of the most dynamic trades in the world.
The open evening events are a chance for parents, guardians and prospective students to gain an insight into the facilities and programmes on offer at Westminster Kingsway College. Presentations, demonstrations, tours and individual advice can be obtained on the following dates at the Victoria Centre in Vincent Square:
With their extensive gastronomic practice and proven excellence, Westminster Kingsway College is committed to innovation and high performance in Hospitality and Culinary Arts. They have enviable links and collaboration with the international hospitality industry, leading chefs associations and principal figures from the world of gastronomy devoted to high quality training and development.
You tried them at our face to face events, you may have even seen them on TV. But if you would like to bring an UNFORGETTABLE lesson to your classes, then make use of the CRUNCHY CRITTER Discount code – EDU10- on their website. We have added the receipes and information to our resource bank.
Nick at Crunchy Critters will willing to give you sample packs, advice on what to order and so on – simply contact him via the website https://www.crunchycritters.com/ Don’t forget to mention you’re a member of the Food Teachers Centre.
Berthon, Jamie’s Kitchen Garden Project Manager
GCSE Investigate Food 2
Gain food investigation support during the first year of teaching the new GCSE Food preparation and nutrition. We cover how to help students maximize their performance in NEA 1 – the food Investigation and how to deliver food science and food investigations.
Food safety in the Classroom – Primary and Secondary
This one day course includes award of Level 2 Food Safety (CIEH) and accreditation for the national recognised framework for food teaching standards 9.1-9.6 ‘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
Are you concerned about the amount of food science content you are expected to teach in the new GCSE? We will show you how to include each of the key food science concepts paired with relevant key cookery techniques in a realistic, creative and engaging way, looking at a realistic lesson by lesson overview for just seven weeks!
Directed interactive group workshops for a whole day where you will work together in teams to plan, carry out and evaluate at least four different NEA 1 investigations. This will be an immersive experience, featuring a series of fun activities, full of ideas for teaching the NEA 1 and top tips for carrying out science investigations in your classroom. Collaborate to plan your schemes of work for Year 11 NEA 1 for your chosen boards.
This is a new course for 2016 / 2017 brings to life teaching food journeys from field to fork. As a vital new part of the GCSE and KS3 programme of study this course is invaluable to all secondary food teachers who would like to develop their teaching skills in areas that may be controversial, create debate and emotional responses to food issues. As teachers and role models – how can we produce less packaging waste; reduce our planets’ gas emissions and plan for a future that will feed the ever-expanding population with good nutritious food?
RHS horticulturists have teamed up with the Food Teachers Centre to provide a practical course to enable you to put pupil’s health and wellbeing at the centre of your school with an ethos and culture of great food.
Meet the new Ofsted criteria and School Food Plan requirements with effective growing and cooking
Gain the skills and confidence to cook imaginative and seasonal produce with your class, for example exploring tastes and colours with beetroot muffins, sprouting pea salad, kale pesto
Deliver fun, engaging and real-life lessons packed full of maths, literacy and science content
Learn successful strategies that support healthier choices and put young people in the driving seat of decisions about what food is served in your school
Those teachers already enrolled on the Food Teacher Professional Development Programme are emailed directly with invitations and reminders to join FREE monthly webinars and regional twilight events. These events are only open to those on the Programme and are supported by the All Saints Educational Trust.
monthly on-line webinars : 2nd Tuesday of every month (where possible) at 4.30pm
Building a whole school food approach to
food education and nutrition (Guideline 2.1 & 2.2)
Support for GCSE NEA 1 (The Food Investigation Assessment) (Guideline 5)
Teaching food when you’re not a specialist
Support for NEA 2 (The Food Preparation
Gray (with Associates)
Managing a Food department (Guideline 1, 4, 5, 9)
Callaghan and Barbara Monks
Behaviour change and healthy eating (Guideline 7)
(Dr Lucy Chambers)
Professional practice – writing schemes of
work/lesson plans, transition and progression
Teaching strategies during a practical
Teaching food in special schools (Guideline 3,4,5,6,7,8 & 9)
Factors affecting food choice (Guideline 8)
Applying aspects of consumer awareness (Guideline 8)
All webinars are recorded and can be accessed later if you missed one.
Regional Twilight events – Skill and Nutrition Update
Please also pass this newsletter on and encourage your colleagues to sign up for their own copy each month. Every term we have a prize draw from our email list and one lucky subscriber gets a free place at a training event! Sign up only takes a few seconds here and is free.
If you would like to join our closed facebook group, our website link above explains how this works.The website explains our terms and conditions. Our on-line community is a professional group and we adhere to the guidelines for social media usage set out by the major teaching unions to safeguard all. You can find us here – https://www.facebook.com/groups/foodteachers/
We look forward to seeing you at our next events and chatting on-line.
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