T Levels will offer students a mixture of classroom learning and ‘on-the-job’ experience during an industry placement of at least 315 hours (approximately 45 days). They will provide the knowledge and experience needed to open the door into skilled employment, further study or a higher apprenticeship. You can read the DRAFT PROFESSIONAL CATERING PROPOSAL HERE

There are many concerns amongst our community about the breadth of T Levels that are required across the food sector as a whole, which are currently not being developed to ensure there are sufficient qualifications to meet all sector needs (across food science, manufacturing, technology, nutrition and health), as well as Hospitality and Catering.  Teachers in our schools no longer have an A Level in Food and Nutrition, or Food Technology to offer students.  They are concerned that their current Level 3 Diploma and certificate in Food Science and Nutrition must still be offered for that career progression, in addition to a variety of Level 1,2, 3 shorter than 3 A level equivalent qualifications be available to schools, so that learners have clear routes for learning and progression.

Respond here https://www.instituteforapprenticeships.org/t-levels/consultation-on-final-outline-content-professional-catering

Even if you miss the consultation deadline, you could still email any concerns. Contact can be made here https://www.instituteforapprenticeships.org/about/contact-us/

 

We are delighted to be working with the prestigious Westminster Kingsway College, London to bring teachers, support staff and technicians who do not have any food qualifications a chance for training and recognition.

 

 

 

 

 

Course Description:  The Westminster Introduction to Culinary Skills Certificate is an intensive hands-on certificate programme in professional cookery education that offers expert tuition, fit for purpose equipment and facilities, top-quality ingredients and tuition in classic and contemporary European recipes. In eighteen hours total, you will experience a comprehensive foundation in the art of preparation and cookery in modular formats.

 

 

In this course module, you will learn the fundamentals of the science of preparation and cookery ranging from vegetables, fish, meat, poultry and farinaceous items.Cookery principles are addressed and an explanation of wet and dry methods developed. Extensive use of commodities to create professional dishes within the timeframe.

 

This module introduces you to the practice of working with professional equipment and the health and safety implications in the workplace. Developing knowledge and understanding of the types of kitchen equipment, utensils and knives appropriate.

 

This module will introduce you to the knowledge you will need to enable you to take personal responsibility for food safety as well as understand the basic principles of food safety necessary for working in the hospitality and catering industry preparing food. The unit identifies some of the necessary good practice including the legal requirements that must be applied to food, its storage and cooking, as well as the basic principles of good practice needed to keep and maintain food areas/kitchens clean and safe.

 

 

 

More information  https://culinaryskills-feb2020.eventbrite.co.uk

 

There is still time for your students to enter their signature recipe into this year‘s Teflon DSA cookery competition. 

 

Students have until Friday 15th November to enter a recipe online via teflondsa.co.uk or via post to be in with the chance of winning a life-changing Specialised Chefs Scholarship, cookware & a cash prize!

 

Paul Dayman, Chef Lecturer of the Bournemouth & Poole College and judge for this annual event says, “Its an inspiring event. No one leaves forgotten and the students leave a better chef than when they arrived. The experience they gain on the day is invaluable and gives the judges a chance to identify future talent. Some students have entered the competition, did not win but gained enough experience to enter the following year and succeeded on winning the scholarship.”

 

Good luck!

 

Combine the essential ingredients that will develop knowledge, understanding and cooking skills through Key Stage 3, with topics linked directly to the new GCSE specifications.

• Introduce students to the course with accessible, age-appropriate content
• Develop nutritional understanding, as well as practical skills
• Save time with 57 ready-made lesson plans, including 30 practicals, that can be delivered in just 50 minutes
• Provide reliable support for all teachers, whatever your level of expertise
• Build a solid foundation for the new GCSE specification

·         Textbook – £16.99 £13.59

·         Student eTextbook – from £4.25 per student

·         Whiteboard eTextbook – Small school £50/Large school £75 + VAT

·         Teaching & Learning Resources – Small school £150/Large school £225 + VAT

You can still sample our resources and make the most of our special discounts for Food Teacher Centre Network subscribers.

Download your free sample of our textbook, sign up for a free, no obligation, 30-day trial of our Teaching & Learning Resources or place your order below.

 

Don’t forget to enter the discount code WR0005858 at the checkout to save 20% on textbooks*.

 

 

 

• Louise Davies, Founder Food Teachers Centre
• Brian Oppenheim, HMI, National Lead for D&T, OFSTED : Inspection evidence and OFSTED framework D&T: Food
• Sarah Old, Senior Manager for Standards, OFQUAL : Feedback on the current Food exams and standards
• Sandra Kelly, Director for UK Skills and Policy, People 1st  : Future Skills and T Levels
• Ursula Arens, British Dietetic Association Ambassador of the Year 2019 :Blue Dot – An environmentally sustainable diet toolkit

• Update on NEA/ unit assessment 2019-20.Where are you in the NEA process and current questions? (Please bring any live work for feedback from group).
• Top Tips presentation – Make a difference to your results.
• NEA 2 Discussion: Planning, preparing and managing the NEA 2 process.
• Resources for effective preparation and teaching.

• BTEC Home Cooking Skills and teaching SEND (with Melanie Williams and Sarah Badzire, Claremount Special School).
• Level 3 Food Science and Nutrition (with Sarah Derwent, Droitwich Spa High).
• Practical Food Science* (with Joe Mann, Food Teachers Centre).
• Sensory Science in Practice* (with Barbara Monks and Julie Messenger Food Teachers Centre).

• Basic skills with fresh fish* (with Paula Williams, Billingsgate Seafood Cookery School).
• Mince It* (Meat, game and vegetarian high-level dishes that are minced, shaped and formed) – (with Simon Gray, Food Teachers Centre).

     

Over the past year or so, we have been piloting and testing the various versions of a wonderful new group tool on Facebook, that allows teachers to mentor others in a structured way.

 

We love this tool as it has helped so many of our teachres to get the help that they need and have brought people closer together as a community.

 

We are also very proud that our group has achieved such success in the programme, and record numbers have passed through it, that we are used as a model case study on Facebooks global website for SOCIAL GOOD.  You can read about us here

 

 

Please join the mentoring programme if you can!  If you have any personal succss stories to share with us we would love to hear them from you.  Do get in touch if you want to know more.

 

 

 

 

 

 

 

 

 

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