This email is sent to you to wish you a very happy end of term and to celebrate all that we have achieved together during 2022.
Thank you for supporting each other through the Facebook Community and at our training events and meetings. It has not been an easy year with budget cuts and the challenges of getting back to the normal exam process. But we hope that you have felt supported throughout the year.
Here is a glimpse of the achievements of the community in 2022
The Food Teachers Centre volunteer team ran over 50 events with 4,628 teachers and support staff attending.
Support for Exams:
400 teachers attended workshops that we ran on the advance exam topics in Summer 2022
820 teachers attended workshops on this years NEA topics
71 schools and their students attended ‘Ask the Nutritionist’ live interviews supporting research for this years NEA2
60 teachers signed up for a full year of support and training through our on-line training rooms, aimed at improving results.
Closing the Gap:
280 teachers attended our 2022 conference focused on closing the poverty and attainment gap. Now available as an INSET Pack.
2288 teachers benefitted from free training such as FISH HERO (funded by the Fishmongers Charitable Trust) and the 4 day Culinary Skills course at Westminster Kingsway College in London. More than 50 student teachers and self funders had free or greatly discounted places on our courses.
TRAINING UNDER £20
1817 teachers benefitted from training that costs less than £20 or for a small donation.
Affordable Food Lessons For All NEW!
The cost of living is an ever-growing problem and looks likely to continue. This affects our subject, especially where parents/carers are asked to provide ingredients or make a ‘donation’ towards the food – budgets will now be extremely tight. There is also pressure on schools as budgets are being stretched further for greater value.
Understanding the true cost of food education – often the recipes used at school to teach key food skills and related knowledge – is of the upmost importance. From individual recipes through to Schemes of Work, true costs need to be calculated for you, the parents and pupils.
The cost of our subject is in the spotlight – it is an opportunity to demonstrate how healthy, tasty dishes can be prepared and cooked, being mindful of cost – key skills for life.
Affordable Food Lessons for All:
provides advice and practical solutions for addressing cost in food lessons
shows how 24 recipes can be planned and cooked for less than £18 over three-years, each in 60 minutes or less, and take into account progression and food group coverage
comprises 24 recipes that have all been fully tested and costed
gives pros and cons for ingredient provision, as well as costings to share with senior colleagues
has a range of support materials and online training
is editable, so you can make it your own – using it in your planning and teaching
supports teachers’ professional development and training – a certificate of completion is provided.
Affordable Food Lessons for All comprises:
unlimited access to a modular online course, featuring all the resources below and training videos by Louise T Davies and Roy Ballam
a detailed guide, providing support information and guidance (an ‘offline’ version of the course, with all the recipes together in one place)
a series of PPT presentations, focusing on the resources, ingredient provision, learning, budgeting and management tips
24 recipes (as PDFs and WORD files), which have been tested and fully costed
a PPT presentation about the recipes, showing images of the ingredients (amounts and labels) and final dishes (with top tips)
three comprehensive Excel sheets showing full recipe cost breakdown, including a ‘blank’ excel chart for your own use as a template in school
three charts – food skills, food group and learning opportunities
letters to send home about ingredient provision
sources of further information
an action planner and costing planner
a CPD certificate, on completion.
Developed and written by Louise T Davies and Roy Ballam, previously authoring team of ‘Licence to Cook’ and ‘Real Meals’ recipes.