• Intent – the extent to which schools demonstrate a rich and varied curriculum, one which is not simply focused on teaching to the tests or achieving good exam results.
• Implementation – that teachers present all aspects of this broad and balanced curriculum (not just English and maths) and are visibly encouraging discussion and the whole-hearted engagement of pupils, without an over-concentration on outcomes and with a far greater emphasis on processes.
• Impact – that learners develop detailed knowledge and skills across the whole curriculum. It follows that there will be a greater emphasis on the behaviour and attitudes of pupils and a much less single-lens approach to data.

• with links into humanities subjects with topics such as sustainability and provenance, or global food culture; 
• with links to science with food chemistry and properties, microbiology and nutrition, and food technology and future food 
• with links to religious studies with food beliefs and choices, with links to history on changes to eating patterns and food availability 

• Demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment
• develop knowledge and understanding of the functional properties and chemical processes as well as the nutritional content of food and drinks
• understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health
• understand the economic, environmental, ethical, and socio-cultural influences on food availability, production processes, and diet and health choices
• demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food
• understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international), to inspire new ideas or modify existing recipes

The new GCSE and vocational courses require students to use good presentation skills and they need to practice these for their exams. The original idea for the task was a call out to many teachers for their students to take part in a challenge which was fun and a great way of presenting these skills for the exams, covering a serious side to the syllabus. This idea was the brainchild of Deborah Prigg from Westfield Academy in Yeovil, who had used the it to inspire her own students and having shared it in the group, it gained momentum very quickly. Fergus and Karen Loudon from Tunnock's (the teacake originators), came along to our Food Boost Face to Face event in November and kindly offered to sponsor a challenge for all schools having followed the developing interest by schools. A Tunnock’s Teacake Challenge entry group was set up on the Facebook platform and managed by Associate Suzanne Gray to facilitate the competition.

 

Every member of the Food Teachers Centre had the opportunity to enter one student from any year from their school only, many making it a school challenge to raise funds for a charity event or their own classroom!

 

Judging was completed by the members of the Food Teachers Centre and a list of finalists was drawn up. Fergus Loudon Director of Sales at Tunnock’s, Deborah Prigg and Food Teachers Centre Associates had a really tough job to award prizes as there were so many fabulous entries.

 

 

 

 

Suzanne Gray 30/04/2019

We know that not all teachers can get the release, budget or time to get out of school for face to face training.  We have been working hard as a team of volunteers over the past few months to research ways that we can bring you training on-line.  We have had 'Digital Tickets' in the past - recording all the presentations and giving you the handouts so that you don't miss out. But we know that this is not the same as coming to a training day and Dropbox is not the easiest way to access trainihng materials.

 

 

 

 

Ah summer term ... finalising the NEAs to send off to the moderators, exam revision season in full swing! I have just had a really good look through the resources in the on-line training room. I have found some really useful resources - including presentations from Jaquie on things to check when marking the NEAs and the evidence which the moderators want to have clearly marked. There are also other resources really useful and will make revision a little more interesting - from time to time - for the teacher and student alike. If you haven't been to any of the NEA - Together events, then this could be a really good option for you. It's pretty budget friendly at £20 as well

 

 

We have created an On-Line version of the 5 training sessions that we have run, including recorded versions of all the presentations on marking GCSE NEA1, AND NEA 2 given last year and this year. There are two presentations on ways to make revision targetted, engaging and make it stick!

 

Before you finish marking or planning your revision - save yourself hours of time!

 

 

 

 

 

• What’s happening in food teaching and What’s your role as a technician?
• Working with the teacher to ensure that the room is safe – the key systems and processes.
• Working with the teacher to deliver practical lessons – Setting up practical lessons, demonstrations, tasting, testing and food investigations, practical exams. For example, ingredients provision, supervising equipment, when to intervene, what to do if…….?
• Supporting small groups and individuals so that all abilities succeed
• We provide digital course resources including all the presentations and useful handouts, a technician’s guide, health and safety systems, logs and checklists.

 

 

     

 

 

 

Each Top Mark workshop focuses on a particular exam course.

 

 

There are two parts to the day. In the morning, you will work alongside an experienced teacher practitioner who guides you through how they have successfully planned and taught the course, how they have addressed issues and gained excellent performance from their students. The afternoon is a hands-on practical higher levels skills session to develop your knowledge understanding and personal skills.

 

‘Chefs Back to School’ is a day where student chefs revisit their secondary school to give a demonstration. We provide the briefing video to explain it to student chefs, we partner them up with their old schools (or new ones) and we connect college with all local teachers. We have chosen student chefs rather than tutors to visit schools. Our research shows that it is increasingly difficult for tutors to find the time within their busy schedules to carry out meaningful outreach work. Using student chefs is a more sustainable model, it is easily scalable nationwide and school pupils will be able to identify with student chefs who are closer to their own age group.

 

•      Show headteachers that food is a valuable exam route with many career opportunities

•      Help teachers give better and accurate careers advice

•      Enthuse young people about the possibilities of your courses and their career

 

We also invite you attend an open evening near you to find out more about the college, the courses that they run, their offer to host pupil visits or to support you by coming to your school to demonstrate key skills during lessons or open evenings, to support options nights by meeting with parents.  AND ALSO we have included higher level skills practical training on these nights.  Each meeting has its own flavor so click on the links and get more information and book.

 

  

 

This course focuses on the new GCSE and how it is possible to support lower ability learners through the course and improve their performance. It provides intervention strategies and ideas that you can implement immediately with your Y10 and Y11. This course covers all boards AQA, EDUQAS and OCR.

 

 

        

London Workshop Saturday 29^th June

Oxford Workshop (bookings open shortly) Sat 13^th July

 

Please use this link to book (FREE)
http://funchinesecooking.com/teacher-cpd/9-teachers/42-teacher-training-workshops

 

NOTE - Places are limited to first come, first served.

This training day is only open to food teaching staff in schools.

 

 

• This training is fully subsidised (free).
• Feedback from other teachers praise this high quality course delivery, development of expert level practical skills for GCSE and Vocational courses and healthy recipes to use in modern classrooms.

Teachers get the opportunity to enter the competition with the prize of an amazing trip to Hong Kong.

 

• Presentation “Chinese Regional Cuisines & How Sauces are Used”.
• Cooking Demonstration of 5 popular Chinese dishes.
• Teachers Practical & Competition, participants cook 2 dishes.
• Finalist for “Advanced Chinese Cookery Workshop & Grand Final” is announced.
• Feedback & Q&A

Check out the FUN:) Healthy Chinese Cuisine Ambassadors Website, contact via email hcca@ming-ai.org.uk or @funhcca on Facebook, Twitter and Instagram for more details.

   

 

This on-line course is designed for all who teach and support in food activities in school, this includes teachers, technicians, teaching assistants / higher-level teaching assistants, trainee teachers, special needs support staff and cookery club leaders.

We are delighted to be working with the prestigious Westminster Kingsway College, London again to bring teachers, support staff and technicians who do not have any food qualifications a chance for training and recognition.  This course takes place 1st-3rd July.  This is a FULLY FUNDED three-day course 'Westminster & Pearson Introduction to Culinary Skills'.

 

 

 

 

 

 

 

 

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