Update on Food Teaching. Louise Davies, Founder Food Teachers centre

Transcription

1 Update on Food Teaching Louise Davies, Founder Food Teachers centre

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3 Better food teaching! The Food Teachers Centre is a place of creative and innovative ideas and action practical solutions learning and sharing

4 Public pages and Closed community

5 How to find your inbox other messages

6 Much to celebrate! 2014 sees D&T Food, Cooking and Nutrition being compulsory for the first time from KS1-3 for all schools that have to follow the national curriculum, School Food Plan is leading the way on whole school food approaches and raising the profile of pupil well-being not just academic measures New GCSE Food Preparation and Nutrition (first exam 2018) complete this progression from 6 to 16 years

7 The impact of the School Food Plan

8 Linking attainment with well-being School lunch take up % - on the OFSTED agenda (on your headteacher s agenda)

9 NEW Ofsted inspection framework Letter to Sharon Hodgson MP 23 rd Feb 2015 highlight the changes that Ofsted is making to give wellbeing, health and healthy eating a more prominent place inspection - Sept 2015 For the first time, a judgement on personal development, behaviour and welfare, inspectors will look at the extent to which schools are successfully supporting pupils to gain a knowledge of how to keep themselves healthy, including exercise and healthy eating Culture, ethos, food on offer, breadth and balance of the curriculum in which practical cookery is now a part

10 A new role for food teachers? Part of whole School Food Plan Part of the solution centre of expertise Central to teaching about healthy eating Take a lead in designing new school lunches with the pupils Co-ordinate food activities and information across the school (PSHE, Science, PE)

11 Become a School Food Champion! Increasing school lunch uptake

12 Brentwood High School Become a School Food Champion!

13 Heaton Manor School Become a School Food Champion! 18% increase, with 75% increase in take up for those on FSM

14 Become a School Food Champion!

15 Apply Soon!

16 National Curriculum changes Less prescription -schools able to develop their own curriculum Compulsory in 2014 (KS1-3) Two compulsory parts of the programme of study (designing and making) (cooking and nutrition More than cooking

17 PURPOSE OF STUDY AIM Well being of the nation 4. understand and apply the principles of nutrition and learn how to cook KS3 Working in a range of domestic, local, industrial contexts examples: home, health, leisure, culture, food, agriculture When designing and making Select from and use a wider more complex range of ingredients, taking into account their properties Cooking and nutrition Principles of nutrition Cooking a repertoire- healthy and varied Range of cooking techniques: using equipment, applying heat in different ways, using awareness of taste, texture and smell, adapting recipes Understanding source, seasonality and characteristics of ingredients

18 Changes what s measured Wellbeing as well as attainment - School lunch take up % - on the OFSTED agenda Assessment by 2008 level descriptions removed, schools own tracking system

19 Is it all about health? DEBATE - How far should our lessons reflect the School food regulations?

20 If there is one change at KS3 you should make. Designing new healthier school lunches The pupil voice Increasing uptake Ensure your scheme of work is healthy and prepares for new GCSE Link with Active Kids Chef Awards/ Future Chef competition/ Local business

21 GCSE Food Preparation and Nutrition 2018

22 New GCSE - Intentions New process GCSEs in all subjects more robust and rigorous, challenging and ambitious (DfE) Draw on best aspects of the current food qualifications, but put practical cooking skills at its heart More scientific knowledge underpinning the preparation and cooking of food In-depth knowledge of cooking and nutrition, and the practical ability to APPLY this when cooking

23 Consultation response

24 GCSE Response to consultation New Name New GCSE content published Feb 2015 Not a specification, but content that sets the framework for Awarding bodies to add detail. OFQUAL published new Assessment Objectives. Awarding bodies will submit specifications to OFQUAL. Expect 2015? First teaching Sept 2016, first examination 2018

25 GCSE D&T why separated? During developments (now delayed) D&T became one title, allowing study of a range of materials, applying a core design process. Stakeholder concerns that food technology content was no longer appropriate for inclusion and would be prevented from focusing on essential knowledge and processes

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27 GCSE Food Preparation and Nutrition A. Nutrition B. Food: Provenance and Choice C. Cooking and food preparation - The scientific principles underlying the preparation and cooking of food - Preparation and Cooking techniques

28 Nutrition Guidelines for healthy diet, dietary needs, recommended intakes, hydration Functions and sources of main nutrients Diet related health obesity, cardiovascular disease, bone health, dental health, anaemia, diabetes

29 Food (Provenance and Choice) **food and ingredients studied come from major commodity groups and reflect guidelines for a healthy diet Where food comes from, primary and secondary processing Impact of food and food security on environment Technological developments and health claims Culinary traditions (GB +2) Sensory perception Food choices

30 Cooking and food preparation 1 The scientific principles underlying the preparation and cooking of food - why food is cooked, how heat transfers - Working characteristics of ingredients (thickening, aeration, gluten, browning) - food safety - bacterial growth

31 Preparation and Cooking techniques Plan, prepare, cook and present a selection of recipes Modify recipes, or create new recipes to met particular requirements/ dietary needs Explain, justify and present their ideas for recipes and cooking methods

32 Skill groups Knife skills, preparing meat, fish alternatives, fruits and vegetables Combining and shaping, tenderising and marinating, weighing and measuring, prepare ingredients Using equipment and cooker (hob, grill, oven), boiling, steaming, dry frying, grilling, baking Making sauces, setting a mixture, using raising agents, making a dough, Testing for readiness, manipulating sensory properties,

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34 Assessment drives how it is taught 50% written exam/ coursework OFQUAL assessment arrangements

35 Coursework- NEA?

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38 A level and other qualifications A level will be reviewed next, planned introduction 2017 Other Level 1 and level 2 (not called GCSE) qualifications may be approved by OFQUAL Level 2 Hospitality, Level 2 Food and Cookery CHECK WITH your awarding body for last entry date for current specification

39 Last current exam June 2107

40 No longer part of D&T? Much depends on the arrangements for teaching in your school Programme of study KS1-3 Name - Perception of the shift from D&T Food Technology to Food preparation and Nutrition Designing creating innovative recipes/dishes for a particular purpose

41 No longer food technology? Food science and technologies Chemical processes (function of ingredients) and heat transfer Microbiology food safety Nutrition Sensory perception effect of food processing Primary/Secondary processing and food production Food security, environmental issues Technological developments that claim to support better health and food production (fortification/modified foods)

42 Preparing for new GCSE - 1. Review your own skills and knowledge Practical skills, Nutrition, Food Science 2. Build your support system locally 3. Make your case to SLT lesson times, resources, performance management 4. Support each other - sharing

43 Where the community can help each other